Wednesday, 20 August 2025
Our Garden of Delights
Thursday, 14 August 2025
Sun-dried Tomato Pesto
Wednesday, 6 August 2025
Cinnamon Swirls
Thursday, 31 July 2025
Lughnasadh ~ Lammas ~ Wheaten Biscuits
Lughnasadh ~ 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: Lúnasa (Irish), Lùnastal (Scottish Gaelic), 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), the Assumption of Mary (August 15th), Buwan ng Waka (Language Month, Philippines) and South Asian Heritage Month (United Kingdom, July 18th to August 17th).
Wheaten Biscuits honour and mark the beginnings of the harvest season perfectly, with a warm sturdy flavour and their crunchy buttery texture of oats and poppyseeds. Happy Lughnasadh, Lammas and first harvest!
Wednesday, 23 July 2025
Dump Cake
Thursday, 17 July 2025
Basil Pesto
Wednesday, 9 July 2025
Basil Salad
Thursday, 3 July 2025
Pasta Fagioli
Wednesday, 25 June 2025
Marbled Coffee Muffins
Wednesday, 18 June 2025
Litha ~ Summer Solstice ~ Midsummer and Summer Citrus Cake
Litha ~ Midsummer ~ Summer Solstice, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.
As we celebrate Mother Earth, the Goddess and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.
Other celebrations around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June).
A bright summer sun cake baked to golden perfection with much to celebrate and love. Happy Summer Solstice, Midsummer and Litha!
Summer Citrus Cake
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1 1/2 (300 g) cups white sugar
1 cup (240 ml) olive oil
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups (360 g) unbleached all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (125 ml) orange juice
zest of 1 orange
zest of 1 lemon
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Orange Glaze:
2/3 cup sugar
1/3 cup orange juice
1/4 butter
Place all ingredients into a pot and simmer until the butter melts, about 2 - 3 minutes. Stir and pour over cooled cake.
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Preheat oven to 350ºF (180ºC) and throughly grease and flour a bundt cake pan. Sert aside.
In a mixing bowl, whisk together the white sugar and olive oil. Add the eggs and whisk again until combine and then add the vanilla and orange juice and mix together.
In another bowl combine the flour, baking powder, baking soda and salt. Add the grated orange zest and lemon zest and whisk until combined. Add the flour mixture to the sugar, oil and egg mixture and stir until just combine. Do not overmix the batter.
Pour the batter into the prepared cake tin and bake for about 40 to 50 minutes or until a toothpick inserted in the cake comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert the cake on to a serving plate, by placing the plate on top of the cake pan and carefully flip it over and gently lift the tin from the cake. Make the orange glaze, see recipe above, and pour it over the cake and sprinkle with additional orange and lemon zest. Slice and serve.
Wednesday, 11 June 2025
Tony's Chocolonely ~ Chocolate Bars
Friday, 6 June 2025
Blueberry Almond Coconut Cake
Wednesday, 28 May 2025
Lemon Herb Pork Chops
Thursday, 22 May 2025
Mrs. Bridges' ~ Upstairs, Downstairs Cookery Book
Thursday, 15 May 2025
Peanut Butter Apple Squares
Wednesday, 7 May 2025
Scalloped Potatoes
Tuesday, 29 April 2025
Beltane ~ May Day ~ Strawberry Cake
Beltane/Beltaine is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.
Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky.
Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).
Strawberry Cake sweetly marks the peak of Spring and May Day/Beltane celebrations gloriously as we eagerly gaze into the beginnings of Summer. Happy May Day/Beltane to all who celebrate!
Strawberry Cake
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2 cups (250 g) unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup (150 g) granulated sugar
1/4 (50 g) cup packed dark brown sugar
1 cup (250 ml) buttermilk
1/3 cup (80 ml) olive oil
2 teaspoons almond extract
2 cups chopped fresh or frozen (defrosted) strawberries
1 tablespoon flour, to toss the strawberries in
sliced almonds for decorating
Icing:
1 cup icing sugar
1 tablespoon hot water
1/4 teaspoon almond extract
1 drop of red food colouring, optional
In a bowl whisk together the icing sugar, hot water and almond extract until smooth.
Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.
Place the chopped strawberries in a medium bowl and toss with the 1 tablespoon of flour. Set aside.
In a large bowl whisk together the flour, baking powder, baking soda and salt. Add the floured strawberries and give a light toss.
In another bowl whisk the egg, granulated sugar, dark brown sugar and then add the buttermilk, olive oil and almond extract and whisk until smooth and combined, there should be no brown sugar lumps. Pour this mixture into the flour mixture and gently stir together until just combine. Do not over-mix. Spoon the batter into the prepared baking tin and smooth the top.
Bake in the preheated oven for 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs should be fine. Check half way through the baking time and if you find the top of the cake browning too quickly then loosely cover with aluminum foil to prevent excessive browning.
Remove the cake from the oven and allow to rest in the baking tin on a wire rack for 3o minutes before carefully removing from the tin and place the cake back on the wire rack to cool completely.
Once the cake has cooled. Make the icing, see recipe above, drizzle over the cake and sprinkle with sliced almonds.
Notes: if you do have buttermilk, add 1 tablespoon lemon juice or white vinegar to a measuring cup and fill milk to the 1 cup measure, stir, and allow to sit for 5 minutes.
Thursday, 24 April 2025
Strawberry French Toast