Lughnasadh ~ Lammas ~ Golden Raisin Bran Loaf

 

Lughnasadh ~ Lughnasa ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th).

This moist and abundant bran loaf is a substantial way to honour Lugh, Lughnasadh and the beginning of harvest season, especially served with butter and marmalade.  

Happy Lughnasadh!  

Golden Raisin Bran Loaf

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2 cups wheat bran

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 cup dark brown sugar, packed

1  1/2 cups golden raisins

2 cups buttermilk 

extra wheat bran, sprinkling on top

pumpkin seeds, sprinkling on top

Lightly grease and flour a 3 lb. loaf tin or two 2 lb. loaf tins and line the bottom with parchment paper. Set aside.

In a large bowl combine the wheat bran, whole wheat flour, baking powder, salt, ground cinnamon, grated nutmeg, brown sugar and raisins. Stir together. 

Add the buttermilk and stir until the batter comes together. If the batter is a bit dry add a bit more buttermilk, 1 to 2 tablespoons at a time. Once the batter is thick and sticky and mixed together, cover and let stand for 15 to 20 minutes.

While the batter is resting, preheat the oven to 350ºF (180ºC). 

Spoon the batter into the prepared loaf tin, lightly sprinkle wheat bran and pumpkin seeds on top and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. Serve with butter and marmalade. 

Upside Down Omelette

 

This is what happens when you watch a few food videos and decide to try one. I can't remember where I saw it or who posted it however the premise is to cook an omelette and a tortilla together. Creating one spherical edible delight that can be rolled or cut into pieces. I don't recall what the name for this was or even if there was a name at all so I decided to call it an upside down omelette for now.  

Crack two large eggs into a bowl and whisk together with 2 tablespoons of milk and salt and pepper. Heat a nonstick frypan over medium high heat, add the eggs and when the eggs start to get bubbly and just about cooked through sprinkle with cheese and place a tortilla on top, gently press the tortilla down and let the cheese melt to secure the tortilla in place, then place a plate on top, remove from the heat and very carefully lift the pan, while holding the plate in place, you may need a pot holder as the plate will be warm and turn the frypan upside, carefully release the frypan. With the egg side right side up on the plate gently shift it back into the frypan with the tortilla side down, place the frypan back over the heat, allowing the tortilla, that's now on the bottom, to get nice and crispy golden brown. Once golden brown transfer to a plate and roll it up like a wrap or cut into triangle slices. I did add some thinly sliced red peppers and sprinkle more cheese on top before removing from the frypan and slathered on some barbeque sauce once removed and on a plate. Of course you can sprinkle some veggies, bacon or meat on top of the eggs as they cook and try different cheeses or sauces. Call it what you will... this was a straightforward and satisfying lunch that was worth the effort. 

  

Leftovers #67 ~ Coronation Chicken

 

Leftover roasted chicken whether you prepare it yourself or bought it already roasted from the store can easily be turned into coronation chicken or chicken salad. Served cold over buttery toast, rolled into a wrap, stuffed into a bun or dolloped on some dark leafy greens. It's a refreshing and tasty meal to savour in the hot summer heat. 

Just chop up the leftover chicken and dice 2 celery stalks and place in a bowl. Chop 8 dried apricots into bite sized pieces and add it to the chicken and celery, then add 3 tablespoons of golden raisins and stir together. Add 3 tablespoons mayonnaise and about 3 tablespoons sour cream. Add 2 tablespoons curry powder, 1 to 2 tablespoon chutney, 2 tablespoons apricot jam and salt and pepper. Mix everything together. If you find the Coronation Chicken a bit dry add more mayo or sour cream until your preferred consistency is reached. Of course the amounts I've stated above may be adjusted according to how much leftover chicken you have.

To make a chicken salad just omit the curry powder, chutney and jam and instead add a bit of paprika, a bit of mustard, diced apples, chopped walnuts and some mixed herbs and seasonings.

Pineapple Coconut Cake

 

A remarkably moist and dreamy summertime cake with a rich flavour and a slight sweet pineapple tang that is lusciously tropical with every slice.    

Pineapple Coconut Cake

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2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark brown sugar, packed 

1/2 cup coconut sugar

2 cup shredded or flaked  coconut 

2 eggs

1 cup coconut milk

1 cup light olive oil

1 - 2 teaspoons rum extract

1 can pineapple rings, drained

2 tablespoons coconut sugar, for sprinkling on top

shredded or flaked coconut, for sprinkling on top 

Preheat the oven to 350ºF (180ºC). 

Lightly grease and flour an 8 - inch round cake tin. Line the bottom with baking parchment, ensuring that the parchment paper goes up the sides.

Place the drained pineapple rings on paper towel and lightly pat dry. Set aside. 

In a large bowl combine together the flour, baking powder, salt, brown sugar, coconut sugar and shredded coconut. Create a well in the middle of the flour mixture and add the eggs, coconut milk, olive oil and rum extract, mix all the ingredients together until just blended and smooth. 

Pour the batter into the prepared cake tin. Place the pineapple rings on top, however you wish and then sprinkle with coconut sugar and shredded coconut. 

Bake in the preheated oven for 60 minutes or until a toothpick or skewer inserted in the centre comes out clean. To prevent over browning, cover the cake with aluminum foil for the remainder of the baking time. Allow to cool before slicing.

Notes: 

The shredded or flaked coconut can be sweetened or unsweetened, it's your preference, keep in mind if choosing sweetened coconut the cake will be more sweet. You can replace the brown sugar and coconut sugar with white sugar, again, it really comes down to preference, I find that the brown sugar and coconut sugar offer a more rich caramel flavour. 

Coconut flavouring may replace the rum flavouring. If you do not have coconut milk, cannot find it or do not wish to use it, then just use regular milk instead. 

You can add chopped pineapple pieces or tidbits to the batter if you wish. 

You may also replace the all purpose flour with self raising flour, just omit the baking powder and salt from the recipe. 

Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   

Oven Baked Chicken Drumsticks

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1 teaspoons sweet smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chilli powder  

1/8 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 chicken drumsticks

2 tablespoons olive oil

Barbeque sauce, for brushing and serving 

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

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.

Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.   

Lemon & Almond Crumbles

 

I think these may sound more delicate then they actually are however their moist buttery crumb texture is more cake like which makes them excellent for dessert, afternoon tea or to brighten up a rainy day... or any day, for that matter, when a dainty pick me up is needed. Absolutely moreish. Lemon and almond are a most suitable pairing that is full of abundant tangy sweetness in every crumb. 

Lemon & Almond Crumbles 

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makes 12

1  1/2 cups self-rising flour

1 teaspoon baking powder

2/3 cup superfine sugar

Generous 1 cup ground almonds

1 egg, beaten

1 cup milk

1/2 cup butter, melted and slightly cooled

1 teaspoon almond extract

grated zest of 2 lemons

juice of 1 lemon

1/2 cup thinly sliced almonds, for sprinkling

1 - 2 tablespoons sugar, for sprinkling

Icing sugar, for dusting before serving

Preheat oven to 400ºF (200ºC). Grease or line a 12 cup muffin pan. 

In a large bowl combine the flour, baking powder, superfine sugar and ground almonds and whisk together.

In an another bowl combine the egg, milk, melted butter, almond extract and lemon zest and lemon juice. Whisk together then add to the flour mixture. Using a wooden spoon stir together until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the flaked almonds and sugar. 

Bake for about 20 minutes or until muffins have risen and are golden. Leave the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve with a light dusting of icing sugar.