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! 

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Dump Cake

 

There are quite a few recipes for dump cake. And who can deny the sweet simplicity of creating a scrumptious dessert using seasonal fruit or whatever fruit you have in your pantry. Resembling a cobbler or streusel and quite possibly a crisp or a crumble too without the oats, this versatile cake does store beautifully covered in the refrigerator and is moreishly appetizing cold. Whether using fresh fruit, frozen or canned this a luscious layered dessert already on repeat in our house.    

Dump Cake 

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4 Granny Smith apples, peeled, cored and diced

1 cup (150 - 170 g) fresh or frozen blueberries

2 cups (240 -  340 g) fresh or frozen mixed berries, such as strawberries, raspberries or cranberries

1/2 cup (100 g) sugar

2 tablespoons (20 g) cornstarch

pinch of salt

Cake Topping:

1 1/4 cups (175 g) unbleached all purpose flour

3/4 cups (150 g) sugar

1 teaspoon (5 ml) baking powder

1/4 (1.25 ml) teaspoon salt

3/4 cup (170 g) unsalted butter, melted

Preheat oven to 375ºF (190ºC).

Combine the diced apples, blueberries, mixed berries, sugar, cornstarch and salt in a large bowl or a 9x13 inch baking dish, stirring to coat the fruit in the sugar and cornstarch. (If using frozen fruit, it does not need to be thawed before baking.)  

Spread the fruit mixture evenly throughout the baking dish. 

In another bowl combined the flour, sugar, baking powder and salt. Whisk together. Sprinkle the mixture evenly over the top of the fruit and drizzle with the melted butter. Gently swirl the baking dish or using the back of a spoon to spread the butter the best you can over the flour mixture.  

Bake in the preheated oven for 30 to 40 minutes or until the fruit is bubbling and the top is golden and crisp. If you notice a few dry patches of the cake mixture before the baking time is up just carefully push them down with a spoon so they will cook.  

Serve warm with French vanilla ice cream, whip cream, Greek yoghurt or custard.  

Basil Pesto

 

Pesto may have become popular in North America by the 1980's and 1990's however it is a recipe that apparently has been around for centuries. With its origins possibly dating back to the Roman age. Pesto originated in Italy, in the regions of Genoa and Liguria, and was first documented around the 1850's when basil became introduced as a main ingredient. 

Previously mentioning our 2 foot basil plant helps and does lend itself to create this effortless purée; regardless this pesto recipe is not complicated to make, all thanks to using a speedy food processor. A herbaceous and tangy flavour with a balance of nutty earthiness and richness that clings when tossed with pasta. You may substitute the walnuts with another nut such as pecans or almonds or with the more traditional pine nut.   

Basil Pesto

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1/3 cup walnuts pieces

2 large cloves of garlic, roughly chopped

2 cups lightly packed fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the walnuts and garlic together.

Add the basil, salt and pepper until finely chopped

Keep the food processor running and add the olive oil. 

Then add the Parmigiano Reggiano cheese until it's smooth.

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. 

Basil Salad

 

Having a flourishing 2 foot potted basil plant makes one foresee many dishes with added basil. First was this savoury and fragrant salad. Crisp chunks of cool cucumber, sliced juicy bright grape tomatoes, cubes of springy mozzarella cheese and of course some of those fresh tender sweet basil leaves; all tossed in a vinaigrette dressing and sprinkled with a good portion of black pepper. Absolutely so simple yet so flavoursome. The ideal summer side or main served with whatever protein you wish. 

Pasta Fagioli

 

Pasta Fagioli translates to pasta and beans. It's rustic and hearty and consists of tiny pasta, with creamy beans and a few tender vegetables stewed in a thick rich fragrant tomato broth. What sets this dish apart from minestrone soup is, its thickness and lack of vegetables. Some recipes have regional variants with ingredients however beans and tiny pasta remain the key ingredients of this generous and abundant dish. 

Pasta Fagioli

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Serves 8

2 tablespoons olive oil, divided

1 pound minced beef

1 cup chopped onion

1 cup diced carrots (2 medium carrots)

1 cup diced celery (2 stalks)

5 cloves garlic, crushed

4 cups low sodium beef broth

1 can (796 ml) diced tomatoes

1 can (796 ml) crushed tomatoes

1 tablespoon cider vinegar, or any vinegar

1 teaspoon sugar

1 teaspoon salt

2 tablespoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups uncooked ditalini pasta

1 can (596 ml) red kidney beans, rinsed and drained

1 can (596 ml) cannellini beans, rinsed and drained

shredded Romano cheese, for serving

Prep the vegetables and beans as stated in the recipe.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Add the beef; cook for 5 minutes or until the beef has browned, stirring to break up meat. Using a slotted spoon carefully transfer the cooked beef to a medium bowl; set aside. Drain fat from Dutch oven. 

Heat remaining 1 tablespoon olive oil in same Dutch oven over medium-high heat. Add onion, carrots and celery; cook and stir 5 minutes or until vegetables are tender. Add the garlic; cook and stir 1 minute. Add the cooked beef, broth, tomatoes, tomato sauce, vinegar, sugar, salt, basil, oregano and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Add the pasta, kidney beans and cannellini beans; cook over medium heat 10 minutes or until pasta is tender, stirring frequently. Ladle into bowls. Garnish with Romano cheese.

Notes: Substitute the cannellini beans with white kidney beans or borlotti beans or navy beans. The dried herbs for fresh herbs. Another small pasta for the ditalini pasta. For more heartiness and richness try adding slices of cooked sausage or spinach to the recipe.   

  

Marbled Coffee Muffins

 

What I like about these muffins are not only their firm coffee richness but the lack of sugar, only half a cup for the whole recipe. You can add a bit of cocoa powder to the espresso powder for a more mocha flavour or add grated orange zest to the plain batter. I sprinkled them with a salted caramel sugar however if you are more inclined to add or need a more luscious touch of sweetness and upgrade these to a dessert status then a dollop of cream cheese icing or ricotta cheese icing would be bliss. Either way these are excellent to have with coffee and worthy enough to dunk in a frothy latte or a glass of milk.  

Marbled Coffee Muffins

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makes 12 muffins

2 1/4 cups self raising flour

1/2 cup granulated sugar

2 eggs

1 cup milk

1/3 cup olive oil

2 teaspoons vanilla extract

2 tablespoons espresso coffee powder

sliced almonds, for decorating

salted caramel sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Grease or alternatively line with muffin papers or silicone muffin cups, a 12 cup muffin tin. Set aside.

Sift the self raising flour into a large bowl. Add the sugar and whisk together. 

In another bowl add the eggs and beat lightly, then beat in the milk, olive oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir until just combined. Do not overmix.

Divide the batter between two bowls. Sift the espresso powder into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin cups, alternating the coffee batter and the plain batter. Using a kitchen knife gently swirl the batter together. Then sprinkle the tops of the muffins with sliced almond.   

Bake in the preheated oven for 15 - 20 minutes, or until well risen, golden brown, and firm to the touch. Let cool in the pan for 5 minutes. While warm sprinkle with salted caramel sugar, if using, then serve warm or transfer to a wire rack to cool completely. 

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.  

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.