Imbolc ~ Brigid's Day ~ Rosemary Cheese Biscuits

Imbolc - Brigid's Day, February 1st or 2nd in the Northern Hemisphere, is celebrated halfway between Winter Solstice (Yule) and the Spring Equinox (Ostara). It marks the beginning or the return of Spring and is also known as Brigid's Day or the Feast of Light, The Feast of Saint Brigid and the Feast of Fire. Brigid is a Celtic Goddess of Fire, the Sun and the Hearth and represents the three aspects of the Goddess... Maiden, Mother, Crone. At Imbolc she has transformed from Crone and into her Maiden form. She is a powerful shapeshifter and has appeared as a pillar of fire or a snake in some stories and is associated with poetry, healing, fertility, the hearth and blacksmithing.

Although there may be snow on the ground and chilly temperatures, we start to see the first signs of Spring. The Sun begins to shine stronger and the days are becoming longer. The warmer days of Spring lie ahead as the most longest and hardest days of winter are over. Imbolc is a time for transformation, renewal and hope, as the Earth and nature slowly begin to reawaken from their wintery slumber, so do we.

Other celebrations around this time are: Lunar New Year, Chinese New Year - dates usually range between January 21st and February 20th, Lantern Festival, Candlemas (Christian, February 2nd), Groundhog Day (February 2nd), Setsubun/Setsebun-Sai (Japanese, February 3rd), Losar (Tibetan Buddhism), Darwin Day (February 12th) and Saint Valentine's Day (February 14th).  

Rosemary Cheese Biscuits are perfect for honouring Brigid and celebrating Imbolc as they represent new beginnings, longevity and love. 

Rosemary Cheese Biscuits

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2 cups unbleached all purpose flour

1 cup shredded Parmesan cheese

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoon fresh rosemary, finely chopped

pinch of cayenne pepper

1/2 cup (1 stick) unsalted butter, chilled

3/4 cup milk plus more if needed 

2 - 3 tablespoons dry sherry, optional, if not using sherry replace with more milk

extra shredded parmesan cheese 

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment paper.   

In a large bowl combine together flour, parmesan cheese, baking powder, salt, rosemary and cayenne pepper. Cut the chilled butter into pieces and mix into the flour mixture, crumbling the dough.

Add the milk and sherry, if using, and mix the dough just until the ingredients are moistened and come together. Lightly knead the dough inside the bowl a few times to form a ball, and place dough on a floured surface. 

Using a floured rolling pin, roll out the dough to about 1/2 inch thick. Cut out rounds with a 2 1/2 round cookie cutter. Place them on the prepared baking tray and brush the tops of each biscuit with milk then sprinkle with the extra parmesan cheese. 

Bake in the preheated oven for 10 to 12 minutes, or until lightly golden with the cheese melted on top. Serve warm with butter.    

Anzac Biscuits

 

The Anzac Biscuit is a crunchy sweet golden oat biscuit popular in Australia and New Zealand. With an early recipe published in the War Chest Cookery Book in 1917 by the Citizen's War Chest Fund. It is a commemorative biscuit associated with the Australian and New Zealand Army Corp (ANZAC), during the First World War. They are made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and desiccated coconut. 

Anzac Day stands for Australian and New Zealand Army Corp. and is a day of observance and remembrance which commemorates the first major military action fought by Australian and New Zealand troops on April 25th 1915. 

Australia Day is a national day of Australia and is observed annually on January 26th. This day is also called Anniversary Day, Foundation Day, Survival Day and Invasion Day. 

Although Anzac Biscuits are traditionally made for Anzac Day, April 25th, they can be made for Australia Day too.   

ANZAC BISCUITS

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1 cup unbleached all purpose flour

1 cup rolled oats

1 cup unsweetened desiccated coconut

1/2 cup white sugar

1/4 cup dark brown sugar

150g / 5 oz unsalted butter

4 tablespoons golden syrup

1 teaspoon baking soda

Preheat oven to 350ºF (180ºC). 

Line two baking trays with baking parchment paper.

In a large bowl mix together the oats, coconut, white sugar and brown sugar. 

Place the butter and golden syrup in a large sauce pan over medium high heat and stir until butter has melted.

Add the baking soda and stir to combine - not to worry, it will fizz up, this is normal. Immediately remove the saucepan from heat.

Pour the butter mixture into the flour mixture and mix until just combined.

Roll level 1 tablespoon of dough mixture into balls, spacing balls, 2.5 cm or 1 inch apart, on prepared trays, flatten into patties. 

Bake for 15 minutes, turning trays halfway during cooking, or until deep golden brown. If you prefer a more chewy biscuit bake for 12 minutes. 

Allow to stand on trays for 5 minutes then transfer to a wire rack to cool. They will harden as they cool. 

Notes: If the dough is too sticky, add more flour and if it is too dry add more melted butter.

Peanut Butter Oat Cups

 

I have made energy bites before using the same ingredients however wanted to create something more substantial, and these are. What I love about them is, with a few simple ingredients you will have a solid size snack, offering a quick burst of energy and are sufficient enough to keep you content and satisfied. You could use a mini muffin tin for a more smaller bitesized cup, if you prefer, however I like the sheer chunkiness of a regular muffin cup. They are quite moreish, not lasting long in our household and I guarantee not lasting long in yours, as they have become the go to snack.  

Peanut Butter Oat Cups

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makes approximately 12 regular size cups

 

1 1/2 cups of rolled oats

1 tablespoon ground flax seed

1 cup of crunchy peanut butter

2 tablespoons maple syrup

1/2 cup dried cranberries

1 cup dark chocolate chips

Line a regular size muffin tin with silicone cups or baking papers or lightly oil the cups instead. 

In a large bowl mix together, oats, ground flax seed, peanut butter, maple syrup, and dried cranberries. The dough will be sticky, so you'll want to use a cookie scoop to place dough into each prepared cup. Once all the dough has been used and divided up between the cups, take a piece of parchment paper, place over the dough and using a smooth bottom glass, press the dough down, to pack it tightly into the cup, repeat until all dough has been pressed and formed in each cup. 

Place the chocolate chips into a microwave safe bowl and melt until smooth, checking at 20 second intervals to ensure readiness. Using a spoon, coat the tops of cups with the melted chocolate. Refrigerate for 1 hour, until chocolate and dough has set. 

A Dash of Mustard - Mustard in the Kitchen and on the Table

I adore one ingredient cookbooks not because I have many of them but because they are focused in such a way and full of information pertaining to that one ingredient and show how important that one ingredient can be and how an ingredient can influence flavour. With focusing a meal or a dish around using one key ingredient you can create and enhance a multitude of recipes... or dishes simply with flavour. 

Mustard is one of my preferred condiments and in the culinary world mustard is often the catalyst and enhancer to other ingredients. Seeds from the mustard plant have been used as a spice, condiment and a medicine tracing back as early as 2,000 BC. Mustards are apart of a large large plant family which includes all cabbages and broccolis, radish and watercress. Due to its versatility and availability mustard is often used in many cuisines, alongside many flavourings however its mainly used to add heat and is used as a pickling agent. Less obvious uses are as a thickener and aids emulsifier. In medieval times mustard was often used to make old or badly preserved meat and dried fish edible by masking any strong or rancid flavour. At one point it was a cheaper way of adding spice or heat then using black pepper. 

Mustard is a crucial part of some recipes in particular mayo and certain vinaigrette salad dressings. My earliest memory of mustard as an ingredient was when my mum would make a brown sugar mustard glaze for oven roasted ham. Whether tangy, spicy or sweet, mustard is a culinary ingredient widely used throughout the world and Canada being one of the largest producers and exporters. Canada produces three kinds of mustard: yellow, brown and oriental.  

This cookbook not only offers recipes, natural remedies, methods for preparing and storing mustard, it also discusses the legend and lore associated with mustard along with historical images and mustard memorabilia. 

The recipe I will share from the cookbook is a delightful one if you enjoy cod.

Pan-Fried Cod with Caper and Mustard Sauce

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Serves 4

4 cod steaks or fillets

1/4 cup all purpose flour, seasoned with salt and pepper

3 tablespoons olive oil

2 tablespoons capers (about 40) 

1/4 cup stoned ground olives, chopped

2 teaspoons black mustard seed

1 tablespoon coarse grain mustard

2 tablespoons chopped fresh cilantro

4 tablespoons olive oil

1 lime, juice only

freshly ground black pepper

Dust the cod pieces with the seasoned flour. Heat the oil in a skillet over medium heat and shallow-fry the fish for 5 minutes.

Meanwhile mix together the remaining ingredients to make the sauce. Turn the fish over in the pan and pour the sauce over the fish. Continue to sauté for a further 5 minutes, or until the fish is cooked through. 

Here are another two quick and easy recipes from the book to enhance or elevate a meal or salad. 

Ginger and Coriander Mustard

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5 tablespoons whole grain mustard

1 cm / 1/2 inch piece of ginger root, very finely chopped

handful of cilantro leaves, finely chopped

1 clove of garlic

To make the mustard, combine the ingredients in a small bowl.  Serve with oven roasted vegetables and broiled meats.

The mustard can be made on the day of use and require no curing to develop their flavours. However, for convenience they can also be prepared in advance and will keep for a couple of weeks in the refrigerator. 

Spicy Dressing

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If this dressing is made a few days in advance, it's piquancy intensifies.

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon chili powder

1 teaspoon mustard powder

1 small red chili pepper, finely chopped

1 clove garlic, crushed

1 tablespoon fresh lime

freshly ground black pepper

Place all the ingredients into a jar and shake well until combined.  

Curried Fruit Bake

This is a fantastic way to use canned and frozen fruit that absolutely tantalizes the senses with such a warm aroma and captures the eye with a beautiful autumnal colour. Served on its own or over ice cream this truly hits the spot and is a dessert I simply can't get enough of. Fruit may be changed or added and the curry flavour may easily be made more mild or strong, depending on your preference. 

Curried Fruit Bake 

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1 x 398ml (14oz) canned peach halves, drained and juice reserved

1x 398ml (14oz) canned pear halves, drained

1 x 398ml (14oz) canned apricot halves, drained

1 cup frozen cranberries, thawed

Reserved peach juice

1 cup dark brown sugar, packed

1 1/2 teaspoons curry powder

pinch of salt 

Preheat oven to 350ºF (170ºC).

Arrange the peaches, pears, apricots and cranberries in an ungreased shallow baking dish.

Pour the reserved peach juice in a bowl. Add the brown sugar, curry powder and salt. Stir to combine and pour over the fruit. Bake in the preheated oven for about 25 to 30 minutes or until hot. Sprinkle lightly with cinnamon before serving.

New Year's Eve 2022 & New Year's Day 2023

 

New Year's Eve was casual and festive and what better way to send off the last day of the year than with a massive platter of nachos. Layers of corn chips, cheese, refried beans, peppers, hot peppers, olives and tomatoes were nibbled and noshed and dipped in guacamole, salsa and sour cream by all with such celebratory flair. Followed later with champagne and nibbles. It was a perfect way to say goodbye to 2022!  

New Year's Day was sunny and bright, which is a positive way to start the New Year. Our dinner was less formal... or traditional however it did have some holiday signatures such as glazed ham and stuffing along with a jasmine wild rice trio and peas. A more robust happy go lucky plate to welcome 2023.