Leftovers #65 ~ Noodle Soup with Roasted Chicken and Vegetables

 

When there is leftover roasted chicken we usually go with the our favourite standbys when creating a meal however this time, noodle soups we craved. Full of vegetables, chunks of cooked chicken, a voluminous mound of noodles and brimming with a savoury broth is exceptionally easy to make and devour. Use whatever package noodle soup or ramen noodle soup you like, low sodium preferred, and cook according to package directions however while the noodles are simmering add chopped carrots, slices of red pepper, pieces of leftover cooked chicken, a handful of frozen peas, slices of green onion and a dash of soya sauce. When done transfer to a bowl and add a sliced hard boiled egg and sprinkle with Tajin seasoning or crushed chilies over top. A deliciously spicy full meal in minutes that uses leftover meat and vegetables perfectly.  

Cucumber Chickpea Salad with Feta and Lemon

 

Fresh and invigorating is what this salad is all about and it will add a colourful zesty spring to your plate. Savoury and crunchy with the right balance of crispness in every mouthful that not only complements any meal but is absolutely delicious on its own.  

Cucumber Chickpea Salad with Feta and Lemon

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2 tablespoons olive oil

2 tablespoons lemon juice or half the juice of 1 lemon

freshly grated lemon zest, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (540ml) chickpeas, drained

2 cups diced cucumber

1/4 cup finely chopped red onion

1/2 cup diced red pepper

1 large diced roma tomato

1/2 cup crumbled feta cheese 

chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Wash and prep all the vegetables and drain the chickpeas.

In a bowl combine the olive oil, lemon juice, lemon zest, salt and pepper and whisk together and set aside.

In a large bowl, add the drained chickpeas, diced cucumber, chopped red onion, diced red pepper, diced tomato and chopped Italian parsley. Toss to combine. 

Add the lemony olive oil dressing, fresh dill and feta cheese, and toss to coat. Serve.

Blueberry Raspberry Muffins

 

I stumbled across these exceptionally easy muffins, they are so luscious and abundant and bursting with berries you will want to make these time and time again. Absolutely feel free to change the fruit according to your preference, I used what I had on hand. You may also find that adding chocolate chips enhances... or heightens the sweetness. This is certainly a great base muffin recipe to add whichever sweet or savoury flavours you wish. 

    

Blueberry Raspberry Muffins

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makes 12 muffins

2 cups self raising flour

1/2 cup white sugar

1 1/2 cups Greek yoghurt

grated zest of 1 orange

1/2 cup olive oil

2 large eggs, lightly beaten

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

Preheat oven to 350ºC (180ºF ). Line a 12 cup muffin tin with silicone baking cups or paper cup liners. 

In a large bowl whisk together the flour and sugar. Add the yoghurt, orange zest, olive oil and eggs and mix until just blended together, do not over mix. 

Gently fold in the berries. The batter will be thick so not to worry. Then fill each prepared cup with the muffin batter.

Bake in the preheated oven for 20 to 25 minutes or until the muffins spring back, when gently pressed on top and are golden brown.  

Notes: You can make these more of a savoury muffin by replacing the berries with any one combination of cheese, bacon, ham, olives, sun-dried tomatoes, green onion and some of your favourite herbs and omitting the sugar and orange zest. 

Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

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3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Pineapple Chocolate Chip Bars

 

A Springtime treat that deviates from the usual. A tangy chewy blondie that has less added sugar. Though the combination of white and dark chocolate chips does add sweetness along with the crushed pineapple. Chopped walnuts enhance its buttery texture, making these fudgy morsels lusciously melt in your mouth.  

Pineapple Chocolate Chip Bars

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1 cup all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 tablespoon lemon juice

1 egg

1/2 cup drained crushed pineapple

remaining drained crushed pineapple, for decorating, optional

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 inch or 8 inch square baking tin. Line the bottom with baking parchment. 

Sift the flour into a medium bowl then add the baking powder and salt and whisk together. Add the dark chocolate and white chocolate chips and chopped walnuts and stir together. 

Using a microwave safe bowl melt the butter in the microwave, at short increments of 15 to 30 seconds, depending on the amount of butter you are using, or melt the butter in a saucepan over low medium heat on the stove. Allow to cool slightly.

In a large heat proof bowl combine the white sugar and brown sugar together, then add the melted butter and lemon juice and blend well. Add the egg and beat well, then add the crushed pineapple and stir lightly to combine. Blend in the flour mixture to the buttery sugar mixture, stirring until just combined. Pour or spoon the batter into the prepared 9 inch square baking tin. Smooth out towards the sides, making all even. Top with leftover crushed pineapple, if you wish. 

Bake in the preheated oven for 30 minutes or until set. You do not want to over bake these squares as you want them more brownie like then cake like. Chewy and gooey! 

Cool on a wire rack and cut into squares. 

Soda Bread

 

I have tried many soda bread recipes and after a few modifications I have come up with this recipe. Using oat flour gives a more smooth firm but light texture and adding honey provides a lovely touch of sweetness. The traditional way to eat soda bread is to break off a piece, spilt it and slather it in butter. 

There are two different shapes of soda bread and both are steeped in tradition, with the Northern regions of Ireland dividing the dough into triangle shapes and cooking them on a griddle. The Southern Irish regions bake their loaves in rounds and cut a cross on the top of the bread for superstitious reasons, it is believed that the cross on top would let the fairies out, ward off evil and protect the household. 

Soda Bread 

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2 1/4 cups (250g) oat flour 

1 3/4 cups (250g) white flour

1 1/2 teaspoons baking soda 

1 teaspoon salt

420ml buttermilk

1/4 cup honey

extra oat flour for dusting

Preheat oven to 400ºF / 200ºC /Gas 6. 

In a large bowl, mix together the flour, oat flour, baking soda, and salt.

Add the buttermilk and honey. Stir and mix together until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead!  

Shape the dough into a ball. Flatten the ball gently with your hand. Using a sharp knife, score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake in the preheated oven for 30 minutes.  The loaf should be golden brown. Leave to cool on a wire rack. Best eaten on the day of baking however may be enjoyed a day or two after. 

Ostara ~ Spring Equinox ~ Carrot Honey Loaf

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 19th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time, as the ground begins to defrost, the seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. 

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Other celebrations and dates of note are: St. David's Day (March 1st, Wales), International Women's Day (March 8th), Holi (March 8th, Hindu), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), World Down Syndrome Awareness Day (March 21st) and Rama Navami (March 28th, India), Good Friday, Easter Sunday and Easter Monday (March 29 to April 1st, moveable March or April).

Happy Ostara and Spring Equinox blessings to all!  

Carrot Honey Loaf

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1  3/4 cups unbleached all purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1  1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup coconut flakes

1/3 cup olive oil

1/2 cup pine honey

1/2 cup milk

2 eggs

1 tablespoon vanilla extract

Prep: Peel and grate the carrots, place into a bowl and chop the walnuts if you are not using ready chopped pieces.

Preheat oven to 325ºF (170ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom and a bit going up the sides with baking parchment. Set aside.

In a medium bowl, combine and whisk together the flour, almond flour, baking soda, salt, ground cinnamon, and grated nutmeg. Add the grated carrots and chopped walnuts to the flour mixture and stir until combine.

In a large bowl, whisk together the olive oil, honey, milk, eggs, and vanilla extract. Add the flour mixture to the oil and honey mixture and using a wooden spoon stir until just combined, having a few streaks in the batter is fine.

Spoon the batter into the prepared baking tin and sprinkle with grated carrot and chopped walnuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for about 10 minutes before carefully turning out of the tin and place on a wire rack to cool completely. Once cool make a light runny glaze of icing sugar and lemon juice and drizzle over the top. 

Notes: of you can't find pine honey use any flavoured honey you wish. 

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference. 

No Bake Baileys Irish Cream Cheesecake

 

Whether you make this for St. Patrick's Day or not, this no bake Baileys cheesecake is silky smooth and full of flavour. A sumptuous creamy cheesecake filling nestled in a dense chocolate crust, topped with a rich decadent chocolate ganache and drizzled with white chocolate is absolutely luscious and easy to make.    

No Bake Baileys Irish Cream Cheesecake

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400 g (3 1/3 cups) chocolate baking crumbs

1/2 cup (1 stick/113 g) unsalted butter, melted

2 and 1/2 packages (625 g) Philadelphia Brick Cream Cheese, softened 

300 ml (1 1/4 cups) heavy whipping cream

1/4 cup (50 ml) Baileys Irish Cream

2/3 cups (75 g) icing sugar

Chocolate Ganache

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150 g (5 oz) Baker's semi sweet chocolate

100 ml (1/2 cup) whipping cream 

1 tablespoon Baileys Irish Cream

Chop the chocolate and place into a medium heat proof bowl. Using a heavy bottom saucepan, add the whipping cream and Baileys Irish Cream and gently heat over low medium. When the cream mixture begins to gently boil, slowly pour over the chopped chocolate and allow the chocolate pieces to rest and melt for 1 minute. 

Gently stir together until the chocolate and cream come together and allow to cool for about 30 minutes before pouring over the top of the chilled set cheesecake.    

melted white chocolate, for decorating

Line the bottom of a 9 - inch springform pan with baking parchment. Set aside. 

In a medium bowl mix together the chocolate baking crumbs and melted butter with a fork until combine. Press into the bottom and sides of the prepared 9 inch springform pan. You may use a smooth glass or the backside of a spoon to gently push and press the crumbs up the sides. Chill in the refrigerator for 1 hour.

In a large bowl, add the cream cheese and icing sugar and using a spatula mix together until nicely smooth and creamy. Add the whipping cream and using a handheld mixer beat the mixture on medium speed until soft thick peaks form. Ensuring not over beat the cream cheese as it may not set properly. Add in the Irish Cream and beat again until the mixture becomes thick and creamy but still smooth enough to spread around easily.

Pour the cream cheese mixture into the chilled chocolate crust. Smooth out towards the edges ensuring the filling is level. Cover and chill in the refrigerator overnight.

The next day and once the cheesecake has set, make the ganache, see recipe above, allow the ganache to set before decorating with melted white chocolate.

Pork Chops

 

I don't cook pork chops often, when I do this is my go to recipe for tender, juicy chops every time. A little to no fuss straightforward method using key savoury pantry ingredients for a tasty modest meal.  

Pork Chops

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4 pork chops, boneless 

1 tablespoon flour

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon brown sugar

2 garlic cloves crushed

1 tablespoon olive oil

1 tablespoon butter

1/2 to 3/4 cup of water or chicken stock

Season both sides of the pork chops with a light dusting of salt. Set aside on a cutting board and allow the pork chops to rest for about 30 minutes. In the mean time make the spice rub... in a bowl mix together the flour, chilli powder, smoked paprika, dried thyme, black pepper, brown sugar and crushed garlic. You can change the spices according to your preference.  

After 30 minutes, use paper towel to lightly dry the pork chops then rub both sides of the chops with the spice rub.

Heat a large frypan with the olive oil and butter over medium high heat. As it melts swirl them together and when hot, the oil should gleam and be shimmery, add the pork chops, making sure not over crowd the chops, and cook for about 3 to 4 minutes each side or until browned on both sides, searing times may vary depending on the cut or thickness of the pork chops you use, I had a standard boneless cut.     

Add the water or chicken stock to the frypan, reduce heat to low and cover and simmer for about 20 to 30 minutes, or until tender, a thermometer should read an internal temperature of 145ºF (63ºC), adding more water or stock if needed. Remove the pork chops from the frypan and place on a plate and loosely covered it with aluminum foil, allowing the chops to rest for 3 minutes, before serving. If there are any drippings left in the frypan, carefully pour or spoon into a lipped cup or bowl and serve with the pork chops as a light gravy.

Notes: I cooked eight pork chops, so the spice rub was doubled, and I did them in two batches of four, adding more butter and olive oil for the second batch. While cooking the second batch, I placed the first batch on a plate and loosely covered it with foil. When all pork chops were cooked, the first batch was returned to the pan with the other cooked chops to continue on with the recipe.

   

St. David's Day ~ Welsh Cakes

 

Saint David's Day (Dydd Gŵyl Dew/Sant Didd Gŵyl Dew) or more traditionally known as the Feast Day of Saint David is celebrated on March 1st in Wales. He is the patron saint of Wales and with celebrations dating back as far as the 12th century, it is a day to celebrate and honour not only Saint David and his achievements but to honour Wales as well. It is said David was a teacher and that he helped find over a thousand monasteries. Events are not only held across Cardiff, Swansea and Aberystwyth but around the world which includes the largest annual event outside of Wales, The Los Angeles St. David's Day Festival. 

Wearing daffodils and leeks are traditional during festivities and both are recognized symbols of Wales and Saint David. Popular traditional dishes to eat are cawl (soup), bara brith tea loaf, Welsh cakes, Welsh lamb and Welsh rarebit.

I enjoy making Welsh Cakes not only around March 1st but throughout the year and in particularly around Winter Solstice, Yule/Christmas and New Years. 

Dydd Gŵyl Dewi Hapus ~ Happy St. David's Day to all!                

Welsh Cakes

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1 2/3 cups self - raising flour, sifted

a pinch of salt

1 stick (1/2 cup) butter, softened

1/3 cup granulated white sugar

1/4 cup dried currants 

1, egg beaten

1 1/2 tablespoons milk

Superfine sugar for sprinkling

Preheat a griddle or a heavy fry pan to a moderate, even temperature. 

In a large bowl, blend together the flour and salt. Rub in the butter. Add the sugar and currants and mix with the egg and milk to form a soft dough, you may need to add more milk but just a tablespoon at a time if the dough is a bit dry. 

On a floured surface, roll out to a thickness of 1/4  to 1/2 inch and cut out circles using a 3 inch cookie cutter. Place on the preheated griddle and cook both sides until lightly golden. Place on wire rack to cool and sprinkle with the superfine sugar, while warm, before serving. 

Chocolate Chip Walnut Cookies

 

Sometimes it's the most simplest and straightforward cookie that will do, and this time it would be the classic chocolate chip. With no extraordinary ingredients and no chill time, except for a handful of chopped walnuts, its crunchy nutty golden texture has all the buttery sweetness you can hope for in such a colossal drop cookie.  

Chocolate Chip Walnut Cookies 

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makes about 3 dozen

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/2 cup white sugar

1/4 cup lightly pa red dark brown sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking soda, salt, chocolate chips and chopped walnuts. Stir to combine.

In a large bowl cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla extract until light and fluffy. Stir in the flour mixture. 

Drop cookie dough from a spoon about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies become golden brown.  

Mocha Cherry Cupcakes

 

What's not to love, deep rich chocolate with hints of coffee and plump cherries enhance this super moist cupcake. I chose not to icing them as I found the cupcake itself was sweet enough for my liking, regardless you may icing or decorate these however you wish. And the lack of icing doesn't make them less enjoyable it just focuses more on the voluptuous cakey bit rather than the sweet icing bit.    

Mocha Cherry Cupcakes

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3/4 cup unbleached all purpose flour

1/2 cup cocoa powder

1 tablespoon instant espresso powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup olive oil

1/2 cup milk

1 teaspoon vanilla extract

Fresh cherries, pitted or frozen pitted cherries or canned pitted cherries, drained, for decorating

icing sugar, for decorating

grated dark chocolate, for decorating

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with cupcake papers or silicone baking cups.

In a medium combine and whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

In a large bowl, add the eggs, white sugar, brown sugar, olive oil, milk and vanilla extract and whisk until smooth. 

Add the flour mixture to the egg and sugar mixture and stir until just combined. Spoon batter into lined muffin cups, filling each cup about 2/3 full. Place two cherries on top, they may sink into the cupcake, not to worry. 

Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool on a wire rack. There may be a bit of extra batter just repeat baking in lined muffin cups until all the batter is used up.

Once cupcakes are cool. Sprinkle with icing sugar and grated dark chocolate, and gently pierce the top with a piece of dark chocolate. We seemed to have an abundance of Terry's Chocolate Orange Dark in our house so I used those, gently inserting the thin side down of the wedge into the top of the cupcake.   

Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

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1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables. 

Imbolc ~ Brigid's Day ~ Lemon Poppy Seed Cake

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. The woven Brigid cross is a familiar symbol of Imbolc and the cross or knot honours the Goddess and brings positive energy and harmony when worn or hung. 

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). 

Lemon Poppy Seed Cake is ideal for honouring Brigid and celebrating Imbolc, representing inspiration, new beginnings and growth.   

Lemon Poppy Seed Pound Cake

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1 2/3 cups unbleached all purpose flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated white sugar

1/3 cup butter, softened

3 large eggs

grated lemon zest of 2 lemons and the juice from 1 of the lemons, the other lemon will be used later for the glaze

1 teaspoon vanilla extract

3/4 cup buttermilk 

Glaze

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3/4 cup icing sugar

juice of 1 lemon, using the other lemon from the recipe

Place icing sugar in a bowl then add the lemon juice and stir together, creating a runny glaze. 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment.

In a medium bowl whisk together the flour, baking powder, baking soda, salt and poppy seeds. 

In a large bowl and using a hand held mixer, beat the sugar and butter together at medium speed until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon zest, vanilla extract and lemon juice and beat on medium-low until combined. Add the buttermilk and beat again until well blended, then add the flour mixture and stir with a wooden spoon to combine. 

Pour the batter into the prepared loaf tin and bake for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes. Carefully remove from tin and transfer to a wire rack. Using a toothpick or a skewer poke holes in the top of the cake, it's best to do this while the cake is still warm. Prepare the glaze, if you haven't already done so already, and spoon or pour it over the warm cake. Place slices of fresh lemons over top.    

Inverness Gingerbread

 

This is the most thickest gingerbread I have made so far. It's vintage and is made with no eggs or baking powder. As vintage... or retro recipes go, it works as it makes an old-fashioned rich dark gingerbread. 

Inverness Gingerbread

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1 cup rolled oats

3 cups all purpose flour, sifted

1 cup butter, softened

1 1/2 cups dark molasses

1/2 cup candied lemon peel, minced

4 tablespoons grated fresh green ginger or 2 teaspoons ground ginger

1/4 cup cream

Measure the oats, and then grind them, or run them very briefly in an electric blender. Cream the butter until light and fluffy, then blend in the molasses. Mix in the flour, oats, lemon peel, and ginger. Last, stir in the cream. Bake in a greased and floured 9 x 14 inch pan at 350ºF (180ºC) for about 45 minutes. Cut into squares and serve.  

Notes: I did add a bit more cream, about another 1/4 cup,  then the recipe called for, so equalling about 1/2 cup cream. Ovens vary therefore baking times may vary. 

Scottish Recipe Booklets

 

Charming and quaint as these recipe booklets are with their reproduced artwork and simplified one page recipes, an easy tourist attraction on a turnstile memento, they do offer up some wonderful traditional sample recipes to dive into. Just under fifty pages and approximately seventy-five titles available in the series making them a holiday token to gather and share. I have collected quite a few of these over the years. I know they may seem kitschy however I do seek them out and adore them all the same as a keepsake of my travels and I do reference and enjoy trying the recipes when possible. 

The recipe, Collops of Beef, is from the Favourite Scottish Recipes booklet and is traditionally served on Burns Night, January 25th.

Collops of Beef

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Serves 4

1 1/2 lb. piece of braising steak, sliced into 4 

1 onion, chopped

6 oz. mushrooms, sliced

2 tablespoons flour

2 oz. butter

salt and freshly ground pepper

Bay leaf (optional)

3/4 pint beef stock

Set oven to 350ºF (180ºC) or Mark 4.

Mix the flour with the salt and pepper. Coat the beef slices with seasoned flour. Melt the butter in a frying pan. Fry the collops for about 2 minutes on each side. Remove from the pan and set aside. Gently fry the onion and the mushrooms. Put the onion and mushrooms and a bayleaf (if desired) into the casserole. Lay the collops on top. Pour in the stock, cover and cook for 1 and 1/2 hours. Serve with buttered mashed potatoes and a green vegetable. Rowan or red currant jelly goes well with this dish. 

Applesauce Cake

 

Applesauce cakes are tremendously moist and spicy and this one is abundant with plump juicy raisins. A midwinter cake that will absolutely warm and delight on the coldest of days.   

Applesauce Cake

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serves 9

1/2 cup (125ml) olive oil

1 1/4 cup (300ml) white sugar

2 eggs

1 cup (250ml) unsweetened applesauce

1 1/2 cups (375ml) all-purpose flour

1/2 teaspoon (2ml) baking soda

1 teaspoon (5ml) baking powder

1/4 teaspoon (1ml) salt

2 teaspoon (10ml) ground cinnamon

1 teaspoon (5ml) ground cloves

1/2 teaspoon (2ml) grated nutmeg

1 cup (250ml) golden raisins

1 apple, of your choice, thinly sliced into rings, you will need 9 rings so you may have to slice another apple. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 8-inch square baking tin and line the bottom with baking parchment. 

In a large bowl beat the olive oil, sugar and eggs until light. Stir in the applesauce.

In a a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Whisk together and then stir in the raisins. 

Add the flour mixture to the applesauce mixture and stir until just combined. 

Pour the batter into the prepared baking tin. Place 9 apple rings on top of the cake. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean. Leave in the pan and place on a wire rack to cool. While the cake is slightly warm lightly dust with icing sugar and serve.   

Leftovers #64 ~ Chicken & Wild Rice Stew

 

Leftover over chicken and wild rice stew became a mouthwatering flaky top crust chicken pot pie. Going to a crustless bottom pie doesn't mean less appetizing, it's just more of a straightforward approach to conjuring a savoury meal using leftovers; and who doesn't want to save time creating a meal. Place leftover stew in an appropriate sized baking dish. Make your favourite pie crust recipe, like I did, or use a readymade one. Roll out the pie crust and place over the stew in the baking dish. Tucking in the edges to seal. Cut slits in the top and brush over with an egg wash. Bake in a 375ºF (190ºC) oven until the filling is bubbly and the crust is golden brown. Served with a crunchy kale salad, this became the midwinter warmer that was much needed. 

Chicken & Wild Rice Stew

 

Perfect on the coldest of days or just when you need something warm and nourishing. Together, the chicken and wild rice make for a very abundant fulfilling stew one that you will be happy, full and content with.  

Chicken & Wild Rice Stew

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Serves 6

8 tablespoons butter

1/2 cup chopped carrots

1/2 cup chopped celery

1 small yellow onion, chopped

6 cups chicken broth

2 cups water

2 large chicken breasts, cooked and diced

3/4 cup wild rice

1 teaspoons salt

1/2 teaspoon black pepper

3 teaspoons herbes de Provence

2 bay leaves

1/2 cup all-purpose flour

2 cups milk

PREP: Precook the chicken breasts if you haven't already done so. When cooked and slightly cool, dice or cube the chicken into pieces. Set aside. Prep the vegetables according to the recipe above. Set aside. 

Heat a large stock pot to medium heat and then add 2 tablespoons of  the butter and the chopped carrots, celery, and onion and sauté for 5 to 7 minutes. Then, increase the heat to high and add the chicken broth, water, and cooked diced chicken pieces and mix well.

Bring the stew to a boil and then add the wild rice and cook for 5 minutes. Reduce the heat, add the salt, black pepper, herbes de Provence, and bay leaves to the pot, then cover and simmer the stew for 25 minutes. 

While the stew cooks, heat a saucepan to low heat, whisk together the remaining butter and the flour, and cook for 2 minutes, stirring constantly. Gradually stir in the milk, whisking constantly to smooth out any of the lumps. Cook this mixture for approximately 5 minutes, just until it begins to thicken, and then remove it from the heat. 

Once the rice mixture has finished cooking and the rice tastes tender, pour the milk mixture into the stew pot and stir just to combine. Continue to cook the stew for 10 to 15 minutes to thicken it, then taste it and adjust the seasonings as necessary before serving. 

New Year's Eve 2023 & New Year's Day 2024

 

New Year's Eve was mixed and had us reminiscing and delving into some festive leftovers, cheese and crackers, olives, and meats with the addition of veggie spring rolls, vegetable samosas, deviled eggs, almonds, Welsh Cakes and a spicy Bhuja mix. A selection of my baking and chocolates sweetened the savoury and was followed by champagne. A light and lovely way to say goodbye to 2023!

New Year's Day saw us relaxing under slightly sunny skies with a bit of coolness to the air. Dinner had a refreshing and comforting start to the new year as we tucked into a bowl of creamy chicken stew, not the usual dinner however change is good. Hearty warmth soothed our soul and fuelled our walk. Setting the new year off on the right foot.