Tony's Chocolonely ~ Chocolate Bars

 

Not knowing much about Tony's Chocolonely however seeing this brand pop up while browsing the internet had me subconciously keeping it in the back of my mind and you can see why. Bright bold colourful packaging that cannot go a miss. A thick mass of a chocolate bar, and the retro font name; a nickname and or the English language version named after the Dutch founder and co-owner, Tuen van de Keuken aka Tony. 

The word Chocolonely is a combination of two words, "chocolate" and "lonely" and signifies not only his initial lone fight against exploitation within the cocoa industry but represents his feelings of feeling alone in his efforts to address the issues of child labour and modern slavery within the cocoa industry.

The chocolate bar itself is not section into uniform squares as the unevenness of the bars texture and presentation comes down to representing the inequality within the cocoa trade industry. It's also a reminder of the company's mission of supporting fair and sustainable conditions. They offer chocolate bars of milk and dark chocolate as well as vegan. We tried the milk chocolate pretzel toffee first and it was rich and creamy with a sweet salty crunch. We found their milk chocolate to be a bit more dark than compared to other milk chocolate chocolate and had more of a cocoa flavour than sweet milky chocolate flavour. I know it's hard to discern the richness of the chocolate from a photo, I took it in a bright lit room.         

The inside packaging explains their mission statement which reflects the company's stand on issues linked within the cocoa industry. I know not everyone wants to think about such issues while munching on something chocolatey however like chocolate it needs to be shared and talked about, and ultimately addressed. By raising awareness and opting for change is a start, in hopes other companies within the cocoa industry will follow this leading example. 

To find out more about Tony's Chocolonely, the co-operatives and affiliated cocoa farmers they source from in Africa, visit their website tonyschocolonely.com  

Blueberry Almond Coconut Cake

 

For a cake that doesn't need any icing one may think of it as being excessively sweet however it's not overly sweet. The flavour combination fuses together creating a fruity sponge cake that is packed with blueberries. Serving with a dollop of whipped cream, a lashing of custard or even a spoonful of blueberry sauce will enhance this modest dessert to a whole other level.  

Blueberry Almond Coconut Cake

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1/3 cup (75 ml) olive oil 

2/3 cup (150 ml) white sugar

2 eggs

1 teaspoon (5 ml) vanilla extract

2/3 cup (250 ml) milk

1 2/3 cup (400 ml) unbleached all purpose flour

1/2 cup (50 g) almond flour  

1 tablespoon (1.5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1 cup (250 ml) sweetened shredded coconut 

2 cups (500 ml) fresh or frozen blueberries

almond flakes for sprinkling on top

Preheat oven to 350ºF (180ºF). Lightly grease and flour a square 9 - inch baking tin. Line the bottom with baking parchment. Set aside. 

In a large bowl whisk together the olive oil and white sugar until well combined and pale. Add the eggs and beat together, then add the vanilla extract and milk and stir until combined.

In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, salt and shredded coconut. Add the flour mixture to the creamy olive oil milk mixture and stir until smooth. Add the blueberries and gently fold them into the batter. 

Pour or spoon the batter into the prepared baking tin and sprinkle almond flakes on top. Bake for 30 to 40 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean, a few moist crumbs are fine.  

Lemon Herb Pork Chops

If delicious, tender and juicy pork chops are what you are after then this is the recipe you must try. Searing the pork chops before placing them into the oven may seem unnecessary however it is worth the effort, as it makes for a tastier, flavourful chop. You may try different herbs if you wish however the thyme and lemon pair perfectly here, giving a balmy burst of summertime savour.    

Lemon Thyme Pork Chops

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4 boneless pork chops, 1 inch thick and 6 - 7 ounces each

salt

ground black pepper

1 - 2 tablespoon olive oil

2 teaspoons fresh thyme leaves, chopped or dried thyme 

1 lemon, cut into wedges

Take the pork chops from the refrigerator and place on a clean cutting board or large plate. Season both sides of each chop with salt and pepper. Set aside to rest for about 30 minutes.

When you are almost ready to cook the chops, preheat the oven to 375ºF (190ºC).

Heat the oil in a large frypan over medium-high heat.

When the oil is hot and shimmery, pat the pork chops dry and add them without moving them until golden brown, about 2 to 3 minutes, on one side. While the pork sears, sprinkle half the thyme over the side of the pork chops facing up. Notes: You do not want to over crowd the chops in the frypan so sear in batches, 2 chops at a time, if your frypan cannot accommodate all of the chops at once. If the pork has a fattier edge, use tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds. 

Flip the pork so that the seared side faces up and scatter with the remaining thyme. Sear the other side for 2 minutes then transfer pork chops to an oven proof baking dish. If you are doing the chops in batches, transfer the pork chops as you go in batches to the oven proof baking dish. Once all the chops have been seared and in the baking dish, arrange the lemon wedges around the pork chops. Save the residue in the frying pan to make a glaze, see Frying Pan Glaze recipe below.  

Bake for 8 to 15 minutes or until a thermometer reads 145ºF/63ºC when inserted into the thickest part of the chop. Cooking time depends on the thickness of the pork chops and you roughly want to check after 5 minutes of cooking time. You will know when the chops are done if the juices run clear when cutting into them and they have reached the internal temperature stated above.  

Transfer the baked pork chops to a plate, cover loosely with aluminum foil and let the chops rest for about 5 minutes. Serve with the roasted lemon wedges and pan juices on top if you haven't made a glaze using the leftover brown bits from the frying pan.

Frying Pan Glaze:

When the baked pork chops are resting on the plate. Place the fry pan you used to sear the chops in, there should be some brown bits or sizzling residue left in the pan, over medium-high heat and add 1/2 cup water, 1/2 cup low sodium chicken stock, 2 teaspoons honey, 1 teaspoon low sodium soy sauce and 1 tablespoon butter. Use a wooden spoon to scrape the bottom of the fry pan so that any stuck bits come up. Bring to a simmer and cook until reduced. Taste and adjust the seasoning according to your preference, with more salt or pepper, honey or soy sauce. Take the fry pan off the heat and carefully spoon the glaze into a heat proof measuring cup for serving.   

   

Mrs. Bridges' ~ Upstairs, Downstairs Cookery Book

 

I suspect most know about the BBC series, Upstairs, Downstairs, and the goings on at the Bellamy home with head cook, Mrs. Bridges and the servants quarters. So when this cookbook was given to me I was delighted not only because of its slight vintage... retro-ness; but because it brought back fond memories of time spent with my mum watching this show. After receiving this book I had placed it in my pile, yes I have a cookbook pile, and sadly within a week after placing it there, Jean Marsh, the actress who played parlourmaid, Rose Buck, passed away. 

This commerative cookbook is mostly made up of Victorian and Edwardian recipes with eight categories of menus. Since there is no real life Mrs. Bridges, this book is written as if there were, very straightforward in the character's straight faced kind of way. The book does stray from the kitchen and food preparations and goes into personal matters about the fictional members of the Bellamy household, and that is part of it's charm, keeping things in character, connecting the book and television series together. There are a handful of black and white photographs and over 70 illustrations or drawings to help guide with serving, carving and using the right utensils for whatever the culinary, kitchen task may be. 

With plenty of classic recipes such as: Kedgeree, Lancaster Hot Pot, Cottage Pie, Parsnip Fritters, Apple Charlotte and Seed Cake, I decided to share the Boston Brownie recipe, as it is written from the book. 

Boston Brownies

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4 oz flour

4 oz butter

8 oz sugar

2 eggs

4 oz chopped walnuts

2 oz plain chocolate 

1/2 teaspoon baking powder

1/2 teaspoon salt

vanilla essence or sugar

Melt chocolate in a pan with a dessertspoon of water, stirring constantly, but do not allow to boil. Cream the butter and sugar, beat the eggs and add them by degrees to the butter mixture, then add the chocolate. Sift flour, baking powder and salt together, and blend well with the chocolate mixture. Stir in the essence and the nuts. Pour into a greased, square cake tin and bake at 350º for about 30 minutes. When cold, cut into squares. 

Peanut Butter Apple Squares

 

Peanut butter and apple make one aromatic combination that is comforting, while being both scrumptious and delectably moist. Relatively quick to make and absolutely effortless to snack on, so much so, that no crumb will go a miss.  

Peanut Butter Apple Squares

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3/4 cup (175 ml) unbleached all purposed flour

1 (5 ml) teaspoon baking powder

1 teaspoon (5 ml) ground cinnamon

1 egg

3/4 cup (175 ml) brown sugar, lightly packed

1/4 cup (50 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) smooth or crunchy peanut butter 

1 cup ( 250 ml) cored, unpeeled apples, grated

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch or 9 inch square baking tin. Line the bottom with baking parchment. Set aside. 

In a medium bowl sift together the flour, baking powder, and ground cinnamon. 

In a large bowl beat the egg until light, then beat in the sugar, milk, vanilla and peanut butter. Blend in the flour and stir in the grated apple. 

Spread in the prepared baking tin and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake.

Cool in the tin until slightly warm. Cut into bars, and lightly dust with icing sugar. Place on a wire rack to finish cooling. 

Scalloped Potatoes

 

It's simple, it's seasoned and it's layered and creamy. Scalloped potatoes, by far one of the easiest dishes you can make. I say that because really and truly it is just a matter of thinly slicing the potatoes, haphazardly layering them around a casserole dish, chopping onion, making a simple cream sauce, to go over and bake. A comforting tender flavourful dish known for its creamy rich texture that will complement just about any meal. 

Scalloped Potatoes 

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Serves 6 

1/4 cup unsalted butter

1 medium yellow onion, chopped

3 tablespoons unbleached all purpose flour

1 teaspoon dried or fresh dill

1 teaspoon salt

1/2 teaspoon pepper

2 1/2 cups 2% milk

6 medium large potatoes, peeled or unpeeled, thinly sliced

1 tablespoon unsalted butter

Heat oven to 350ºF (180ºC). Grease the bottom and sides of a 9 x 13 oven proof baking dish.

In a small bowl whisk together the flour, dried dill, salt and pepper. Set aside. 

Melt the 1/4 cup butter in a large saucepan over medium heat. Add the onion and cook for about 2 minutes, stirring occasionally until tender. Stir in the seasoned flour mixture. Cook and stir constantly until smooth and bubbly. Remove from heat.

Stir in the milk and heat to boiling, stirring constantly. Boil and stir for 1 minute.

Spread the potatoes in the baking dish. Pour the sauce over the potatoes. Cut the 1 tablespoon of butter into small pieces and place on top of the potatoes. Cover an bake for about 30 minutes. Uncover and bake for 1 hour, or until potatoes are tender. Let stand for 5 to 10 minutes before serving. 

Notes: for ham scalloped potatoes stir in 1 1/2 cups cubed cooked ham into potatoes before pouring sauce over the potatoes. For added flavour add mustard powder and paprika to the flour mixture. 

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. 

 

Strawberry French Toast

 

French toast casserole will decadently change your breakfast or brunch take on an ideal classic. It is easy to make, serves a crowd and is dairy-free, which I absolutely appreciate, which means I can enjoy a bit more than usual, then if made with full on dairy products. Even though it is oven baked, it has that familiar comforting custardy texture and the orange zest and grated nutmeg lightly elevate its eggy bread flavour.   

Strawberry French Toast Casserole

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620g thick sliced D'Italiano Brioche-style loaf, cut into 1 inch cubes

400ml (13.5 oz) can full fat coconut milk

1/4 cup (2 oz) maple syrup

1/4 cup (1/2 stick/2 oz) butter, melted and slightly cooled

6 large eggs

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

1 teaspoon grated nutmeg

zest of 1 large orange

2 - 3 cups fresh or frozen (defrosted) sliced strawberries

icing sugar, for decorating

non-dairy whip cream alternative, topping

Preheat oven to 350ºf (180ºF). Grease a 9 x 13 inch oven proof baking dish. Set aside.

Place the cut cubes of brioche bread in the prepare baking dish.

In a large bowl whisk together the coconut milk, maple syrup, cooled melted butter, eggs, vanilla extract, ground cinnamon, grated nutmeg and grated orange zest. 

Pour the now eggy mixture evenly over the bread cubes. Using a spatula gently press down on the bread pieces to make sure the egg mixture is evenly distributed to every piece. Place the sliced strawberries on top and gently press down again. Allow the mixture to set for 15 minutes. Then give one more gentle press before popping it into the oven.  

Bake in the oven for 30 to 40 minutes until the eggy mixture has set, it should be firm to the touch and golden brown on top. A toothpick inserted into the centre will come out clean. Also the sides of the casserole should start to pull away from the sides of the pan. Let the casserole sit for 10 minutes before cutting and serving. 

Sprinkle lightly with icing sugar and serve with more fresh fruit, a non-dairy whip cream alternative and or maple syrup. 

Mixed Berry Loaf Cake

 

A surprising burst of berries before summer in this humble moist crumb cake. A touch of lemon adds a nice bit of zing and the almond flavour connects the two with a sweet comforting nutty flavour. You can choose to dust with icing sugar, as I often do, or drizzle a wee bit of icing over top however, if you just can't wait like me, I think this cake is just as luscious without too.       

Mixed Berry Loaf 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 teaspoon cream of tartar

1/2 teaspoon salt

2 cups (250-300g) fresh or frozen mixed berries

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) dark brown sugar

1 large egg

1 cup (250 ml) milk 

1/3 cup (80 ml) olive oil 

2 teaspoons almond extract

zest and juice of 1 lemon or 1 orange, optional 

Preheat oven to 350ºF (180ºC). 

Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.

Place the mixed berries in a bowl and toss with 1 tablespoon of flour. This helps prevent them from sinking in the cake. 

In a large bowl whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Then add the floured mixed berries. 

In a medium bowl whisk together the granulated sugar, brown sugar, egg, milk, olive oil, almond extract and the zest and juice of 1 lemon, if using, until well combined. Carefully pour the now wet ingredients into the flour mixture. Gently stir until just combined and moist. Do not over mix. Spoon the batter into the prepared baking tin.

Bake for about 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If you find that the cake is browning too quickly loosely cover the top with aluminum foil for the remainder of the baking time.

Remove from the oven and allow the cake to cool in the pan for about 30 minutes before carefully removing from the tin and then place the cake directly onto the wire rack to cool completely. 

Notes: Ovens vary so do check the cake at the 30 minute mark. If you are using frozen fruit, defrost and drain off any excess juice.  

 

Granola Cookies

 

There are oatmeal cookies and then there are granola cookies. Oatmeal cookies use cooked oats whereas with granola cookies a baked mixture of oats with other ingredients are used. They are similar in taste, buttery and nutty, however the texture is a bit different. Oatmeal cookies have a chewy texture and granola cookies have more of a crunchy one. A crisp golden two bite cookie that is easy to make and bake.   

Granola Cookies

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1/2 cup butter 

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/2 teaspoon vanilla extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a large bowl, add the butter, granulated sugar, dark brown sugar, vanilla extract and egg. Using an electric handheld mixer, on medium speed, blend until mixed and well combined. You may also do this by hand using a wooden spoon. 

Place the granola in a zip lock bag, seal it, and using a rolling pin, roll over the bag to slightly crush the granola.  

In a medium bowl combine together the flour, baking soda, baking powder and salt.  

Add the granola and flour mixture to the butter mixture and stir until well combined. 

Drop the cookie dough by rounded spoonfuls about 2 inches apart onto the prepared lined baking tray.

Bake for 9 to 11 minutes or until the cookies are lightly golden brown and centres are set but not hard. Rest on the baking tray for 1 minute before removing to a wire rack to cool. 

  

Spring Salad

 

A few blustery snowy days had enticed me to make a salad not only because I enjoy crunchy savoury things but because we just marked Spring Equinox and the weather reflected that however I had a feeling snow would return, it always seems to. Most of the heavy damp snow we accumulated has melted away, the trees are looking lighter, and the warmer temperatures are set to return. An array of chopped vegetables tossed in a light herb dressing... mini cucumbers, cherry tomatoes, green peppers, red onion, chickpeas and topped with crumbled feta cheese. Still this salad was a culinary refuge to fondly munch and be a bit amused by the snow that so ruthlessly cascaded outside.    

Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

Ostara ~ Spring Equinox ~ Honey Poppyseed Cake

 

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), Ramadan (March 10th, Muslim), World Pi Day (March 14th), 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 21st, moveable March or April).

Baking with honey is essential during Ostara and the Spring Equinox as it celebrates the awakening of bees and plant life; while the poppy seeds represent fertility and abundance. Happy Ostara and Spring Equinox to all who celebrate! 

Honey Poppyseed Cake

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1 cup (140 g) self-raising flour

1/4 cup (25 g) corn flour

2 tablespoons poppy seeds

1/3 cup (100 g) caster sugar

3/4 cup (175 g) unsalted butter, soften and room temperature

1/3 cup (113 g) honey

3 large eggs

Icing

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1 cup icing sugar

1/4 teaspoon almond extract

1 tablespoon hot water

In a medium bowl add the icing sugar, almond flavouring and hot water. Stir until well blended and smooth. Drizzle over cake. 

Preheat oven to 325ºF (170ºC / Gas Mark 3). 

Butter an 8 or 9 inch (1.3 Litre) ring/bundt tin, approximately 20cm diameter, and dust with 1 tablespoon flour and 1 tablespoon caster sugar, coat all the buttered surface and tap out the excess. Set aside.

In a medium bowl mix together the flour, corn flour and poppy seeds. 

In a large bowl, beat the butter, sugar and honey with a hand held electric mixer until pale and fluffy. Beat in the eggs, one at a time. Add the flour mixture and fold into the creamed mixture. 

Spoon the batter into the prepared ring tin and level the surface making sure all is even. Bake for 25 to 35 minutes or until risen and firm to the touch. Leave to cool slightly in the tin, gently easing the sides with a palette knife, then carefully remove cake from tin by inverting it onto a wire rack or plate and gently lifting the cake tin from the cake. Allow to cool on the wire rack or plate. 

Once the cake is cool. Make the icing, see recipe above, and drizzle the icing over top of the cake and allow to set before slicing.

Irish Cheddar and Chive Scones

 

For a subtle onion flavour then these savoury cheesy scones are a must. Fresh chives and herbs nestle in a light herbaceous buttery texture which invoke subtle hints of spring. Ideal anytime, on their own with a cup of tea and most appropriate on St. Patrick's Day when paired with a hearty Irish Stew.    

Irish Cheddar and Chive Scones

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2 1/2 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/3 cup chopped fresh chives

1 teaspoon dried dill

1 teaspoon dried summer savoury, optional

1/2 cup (1 stick) cold unsalted butter

1 cup shredded Irish cheddar cheese

3/4 cup buttermilk

1 egg, slightly beaten

extra buttermilk, for brushing the tops

Preheat the oven to 400ºF (200ºC). Line a baking tray with baking parchment. Set aside.

In a large bowl whisk together the flour, baking powder, salt, fresh chives, dill and summer savoury, if using. Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter, fork or clean hands, mash the butter into flour mixture until a crumbly mixture forms. Add the shredded cheese and using a wooden spoon stir to combine.

Add the buttermilk and egg and stir together until a soft dough has formed. You may use your hands to do this. If you notice that the dough seems a little dry, add more buttermilk 1 tablespoon at a time. You want the dough moist enough to hold its shape and form. Knead the dough a few times, in the bowl, catching any loose bits, then place on a lightly floured surface and shape into an 8 inch circle and that's about 1 1/2 inches thick. Make 4 cuts into the dough, forming 8 wedges. Transfer wedges to prepared baking tray and space each about 2 inches apart. 

Brush the tops with extra buttermilk and place a full chive on each. Bake for 20 to 25 minutes or until the scones are lightly golden brown and set, a toothpick inserted into the centre should come out clean. Serve warm with butter.

Notes: if you cannot find an Irish cheddar cheese the use strong vintage cheddar cheese. You can replace the chives with about 1/2 cup of chopped green onions, if you wish, for more onion flavour.  

Quick Bread Sticks

 

A basic tea biscuit recipe turned into quick rustic bread sticks that may compliment most meals and adds a modest touch while tucking into a comforting meal, a bowl of soup, as part of a sharable platter or a quick snack.     

Quick Bread Sticks

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makes 6 individual loaves

2 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter 

1 cup milk

poppy seeds or sesame seeds, for decorating

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

Sift the flour, baking powder and salt together into a large bowl. Cut in the butter, small pieces work best, and using clean hands work the butter into the flour mixture until a crumbly oatmeal like texture had formed. Add the milk and stir, with either a fork or wooden spoon, to make a soft dough.

Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness, then cut and shape into 6 small loaves, 4 inches long and 1 1/2 inches in diameter, tapering the ends. Carefully transfer each formed bread stick onto the prepared baking tray. Brush with a slightly beaten egg and sprinkle with poppy seeds or sesame seeds and slash the tops using a sharp knife. 

Bake in the preheated oven for 35 to 40 minutes or until golden brown. Serve hot. 

Coconut Lime Chia Cake

 

A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.     

Coconut Lime Chia Cake

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1 3/4 cups self raising flour

2 tablespoons chia seeds

1/2 cup (40 g) shredded sweetened coconut

1/4 cup (60 ml) maple syrup 

2 large eggs, lightly beaten

1/4 cup olive oil or melted butter

1/2 cup (120 ml) almond milk 

juice and zest of 1 lime  

1 teaspoon vanilla extract

extra shredded coconut, for decorating 

extra maple syrup, for drizzling 

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.

In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.

Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.

Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.   

Caramelized Apple and Leek Risotto

 

A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in. 

Caramelized Apple and Leek Risotto

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2 large apples, peeled and cored

1 fennel bulb, trimmed and chopped

1 tablespoon olive oil

2 tablespoons butter

Kosher salt, to taste

fresh thyme 

1 3/4 cups Arborio rice 

2 tablespoons olive oil

1 tablespoon butter

1 leek, white and light parts only, thinly sliced

1 small onion, finely chopped

3 cloves of garlic, peeled and minced

5 cups low sodium chicken or vegetable broth, warmed

2/3 cups dry white wine

6 oz of goat cheese, crumbled

fresh chopped parsley, for garnish

To make the Caramelized Apple and Fennel: 

In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning. 

Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.

To make the Risotto:

Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt. 

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.

Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth. 

When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal. 

Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste.  Serve with chopped fresh parsley and crumbled goat cheese.