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.