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.