Pineapple Date Tea Loaf

 

Whatever the weather this melt in your mouth fruit and nut loaf will absolutely do. Moist, crumbly and having somewhat of a light rich tropical flavour that is so easy breezy summery and airy.   

Pineapple Date Tea Loaf 

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2 cups unbleached all purpose flour

3/4 cup white sugar

3 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

1 cup chopped dried dates

1 can crushed pineapple, drained

1/3 cup milk

1 egg

1/2 teaspoon vanilla extract

1/3 cup light olive oil

1 can (398ml) crushed pineapple, undrained

extra walnut and date pieces, for decorating

Preheat oven to 350ºF (180ºC). Grease a 2 lb ( 9 x 5 x 3 inch) loaf pan and line the bottom with baking parchment. Set aside.

Chop the walnut and dates, if you haven't already done so and place in separate bowls. You can also use packaged pre-chopped walnuts and dates, if you wish.

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped walnuts and the chopped dates and stir together to coat. 

In another bowl add the milk, egg, vanilla extract and olive oil and whisk together and add to the bowl with the flour mixture, then add the undrained crushed pineapple and stir everything together until just combined. The batter may be a bit lumpy.

Pour or spoon the batter into the prepared loaf pan. Smooth the top and sprinkle or place extra walnut and date pieces on top, if you wish. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Allow the loaf to cool in the pan. Remove from the baking pan and sprinkle with a light dusting of icing sugar. 

Litha ~ Summer Solstice ~ Midsummer ~ Lavender Peach Cake

 

Litha ~ Summer Solstice ~ Midsummer, 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 or observances around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (June 21st, Canada) and National Indigenous History Month (Canada),  Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), Saint-Jean Baptiste Day or Fete National du Quebec (Quebec/Canada, Francophone, June 24th), Canadian Armed Forces Day (Canada, first Sunday of June), 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), Father's Day (Global), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th), LGBTQ+Pride Month (World, June) and Disability Pride Month (July), ALS Awareness Month (Canada), National PTSD Awareness Day (June 27th), African-American Music Appreciation Month, Caribbean-American History Month, National Smile Month (United Kingdom, May and June), National Safety Month and UK Armed Forces Day (UK, last Saturday of June).

A balmy fragrant lavender peach cake that is balanced and reminiscent of the most idle of summer days. Happy Summer Solstice, Midsummer and Litha to those who celebrate! 

Lavender Peach Cake 

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2 teaspoons culinary lavender buds

3/4 cup white sugar

1 1/2 cups unbleached all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened 

2 eggs

1/3 cup buttermilk or milk

1/2 teaspoon vanilla

1 x 796ml can sliced peaches in juice, drained, juice reserved and roughly chopped (approx. 2 cups chopped) 

extra Lavender buds, for decorating 

Glaze Icing:

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1/2 cup icing sugar

2 teaspoons milk

In a small bowl, stir together the icing sugar and milk until a runny glaze has formed.  

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Preheat oven to 350ºF (180ºC). Butter and flour a 2 lb. loaf tin. Line the bottom with baking parchment. Set aside.

Using a sieve, drain the peaches over a bowl. Reserve the drained juice. Lightly pat the sliced peaches with a kitchen towel, then roughly chop, and place them in a bowl. Set aside. 

Using a mortar and pestle grind the lavender buds to release their oil and flavour. It doesn't have to a be ground into a fine powder, a medium fine coarseness will do.  

In a small bowl add the sugar and the ground lavender buds and stir together. This will allow the sugar to absorb some of the oil and fragrance released from the ground lavender buds while you get on with the rest of the rest.   

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

In a large bowl, add the softened butter and using a hand held mixer, blend the butter on low for 1 minute, then add the lavender sugar and cream the butter and lavender sugar together on medium high for about 3 to 5 minutes. The mixture should be fragrant,  pale and fluffy. 

Add the eggs one at a time and beat each addition on low until combined.

Add the milk, vanilla and chopped peaches and beat on low until just combined. Not to worry if the chopped peaches get a wee bit more broken up. It is all about texture and taste. 

Add the flour mixture, in two additions, and beat on low until just combined. Using a rubber spatula scrape down the sides and give the batter one last stir. 

Pour or spoon the batter into the prepared loaf tin. smooth the top and bake for 35 to 45 minutes or until the cake is a lovely golden brown and a toothpick inserted into the centre comes out clean. If you notice the cake browning too quickly before the centre is set then loosely rest a piece of aluminium foil over the top, to prevent any further browning. 

Once the cake is done. Remove from oven and gently poke the top with a skewer or toothpick, drizzle the reserved peach juice over top and allow the cake to cool in the tin. Once cooled completely carefully remove the cake from the tin and place on a wire rack or serving plate and make the Glaze Icing. Drizzle the icing over top and sprinkle with extra culinary lavender buds. Slice and serve. 

Flourless Peanut Butter Cookies

 

There is a first for everything and these rustic flourless peanut butter cookies are a first, for me to bake, and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.  

Flourless Peanut Butter Cookies

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makes 12

1 cup smooth creamy peanut butter

1/2 cup dark brown sugar, lightly packed

3/4 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC)

Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.

In a large bowl beat together the peanut butter, brown sugar, baking soda and salt

Beat in the egg and vanilla until just combined.

Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy. 

Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.  

Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.   

Strawberry Rhubarb Crumble

 

Nothing says summer to me quite like a strawberry rhubarb crumble. In fact, I can lovingly eat this combination anytime of the year. With its comfort and ease, bright ruby red tartness and buttery golden crumble topping, it's just so seasonably summer at its finest. Served as is, warm or cold or with a drizzle of cream or nestled with a scoop of ice cream; I'll harmoniously spoon all the peace, love and earthly prosperity in every mouthful. 

Strawberry Rhubarb Crumble

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3 cup sliced strawberries, fresh or frozen

3 cups rhubarb, blanched and roughly chopped

1/2 cup caster sugar

2 tablespoon cornstarch

1/2 teaspoon ground cardamom 

1 cups rolled oats (old fashion or quick)

1/2 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

Pre heat oven to 350ºF (180ºC) and butter a 9x13 baking dish.

In a large bowl mix together the sliced strawberries, chopped rhubarb, caster sugar, cornstarch, and cardamom until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, ground cinnamon, and the brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. 

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

Notes: you can lessen the sugar that is mixed with the strawberries and rhubarb, to a 1/4 cup, for a more sharp tart fruit filling.

Skillet Gnocchi with Bacon and Tomatoes

 

I love skillet gnocchi for its ease to create such delicious and tasty meal in minutes. This recipe I just threw together however feel free to add whatever you like, more veggies or meat or different seasonings. Although substantial, this definitely hits on the lighter side and serving with a salad makes more of an all around generous meal.      

Skillet Gnocchi with Bacon and Tomatoes

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1 - 2 tablespoons olive oil 

1 - 2 tablespoon Italian Herb seasoning

salt and pepper, to taste  

1 package (700 g) Family Sized Skillet Gnocchi

1 package (375 g) low salt bacon, diced or cut into smaller bits

1 pint (551 ml) grape tomatoes, cut in half

1 yellow pepper, cored and deseeded, roughly diced

grated fresh Parmesan cheese

Heat the olive oil in a large skillet or frying pan over medium heat. Add the Skillet Gnocchi and Italian Seasoning with salt and pepper to taste,. and sauté for about 5 minutes or until the gnocchi is golden brown and slightly crisp. Transfer gnocchi to a bowl.

Return the skillet to the heat and cook the diced bacon, 5 to 7 minutes or until slightly browned and crisp or to your preference, it should have a bit of a flexible bite to it. If the bacon gives off too much excessive grease, drain some of it off but leave a little bit in the pan for added flavour. I find low sodium bacon doesn't give off as much grease, therefore not needing to drain off as much or very little. 

Add the tomato halves and diced pepper with the bacon and sauté until they are just softened. Then add the cooked seasoned gnocchi back to the skillet with the bacon, tomatoes and peppers to warm everything together. Lightly drizzle with more olive oil, if you wish, and toss to coat. 

Remove from heat and sprinkle with freshly grated parmesan cheese. Serve.

 

Notes: You can replace the bacon with slices of cut sausage. You'll just have to adjust the cooking time. To drain bacon, carefully remove cooked bacon from the skillet with a slotted spoon onto a plate lined with paper towel. Slowly tip the grease from the skillet into an empty tin can, allow the grease to cool in the tin can before discarding, or sop up most of the grease using paper towels and discard the greasy paper towels as you would any garbage.   

Out of Old Ontario Kitchens ~ Lindy Mechefske

 

I have some Canadian cookbooks and only a few that are regional... or provincial per se. Adding this book to my collection is heartwarming. It's the paperback version and meant to look like a worn cookery scrap book. You know the kind, old tried and true family recipes stuffed between pages, handwritten or typed. It has a memento or old scrapbook feel to it with snippets of history and stories woven throughout. It also talks about the early settlers, early female food writers and First Nations and Indigenous Peoples, along with multicultural influences.   

The recipes in this cookbook are handed down from people within the communities as heirlooms and some recipes are archived from the provinces food history and culture. Multiple women who had an impact or were influential not only in Ontario but within the culinary history of Canada are mentioned in this book, such as, Emily Pauline Johnson Tekahionwake (poet & crackerjack cook), Dora Fairfield (who at 26yrs old wrote a 311 page cookbook, Dora's Cook Book), Nellie Letitia (Mooney) McClung (food writer, MLA for Edmonton), Flora (McCrea) Eaton or Lady Eaton (nurse and heiress and director of the T. Eaton Company), Winnie Collver (awarded the Excellence in Food and Cookery prize, 1930), Hariot Georgina Rowan Hamilton also known as Lady Dufferin (Governor General of Canada from 1872 to 1878), Isabella Lucy Bird Bishop (travel writer, global explorer, photographer and naturalist), Mary (Allen Clark) Moore (Canadian food columnist), Shirley Jack (beanery queen in the Canadian National Railway's Rainy River station, waitress and also famous for her legendary butter tart) and of course Mrs. Beeton and Queen Victoria get a honourable mention amongst many other predominant and well known women, families and men that helped shape and create either the culinary culture and or history of Ontario and Canada. Many of the recipes collected for this cookbook are familiar... bannock, corn bread, Irish soda bread, scones, Scotch broth, Mulligatawny, Tourtière, apple cake, ginger bread, Canada's War Cake and oatmeal date squares just to name a few.  

Most of the book focuses on the 1800's and early 1900's and recipes are included from historic sources, while others are from private collections and seem to come to an end around the 1950's and or 1960's due to the changes in homestead life, farming, the introduction of supermarkets and prepared foods. 

 

I'm sharing a simple yet charming recipe, that I look forward to making, from Ruth Marian (White) Redmond (Bachelor of Arts Degree and teaching diploma, Bachelor of Library Science Degree, and in the 70's was the chief buyer and cook for Meals on Wheels in Kingston, Ontario). It is noted that "despite this recipe being called a soufflé, the egg whites are not beaten separately, making this more like a savoury carrot pudding than a soufflé." 

Carrot Soufflé

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2 cups cooked carrots, puréed

1 tsp salt

1/4 cup liquid honey

1 1/4 cups rich milk or thin cream

3 tbsp cornstarch

3 eggs, well-beaten

4 tbsp melted butter

Stir into puréed carrots the salt, honey, and milk with cornstarch disolved in it. Then add the well-beaten eggs and last, the melted butter. Pour into a buttered casserole dish and bake 45 minutes at 400ºF. (Done when table knife inserted into the centre comes out clean.) Serves 6 - 8 

Notes: Tbsp = Tablespoon and tsp = teaspoon 

Baked Oatmeal Coffee Cake

 

Whether you enjoy this rustic baked oatmeal treat for breakfast or brunch, I'll let you decide. It's straightforward and practically effortless, apart from a bit of mixing. Still this scrumptious dense cake does not disappoint and can be devoured on the go or sitting quietly amongst the mornings hustle and bustle. 

Baked Oatmeal Coffee Cake 

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2 cups (200 g) rolled oats

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon cardamom

2 tablespoons ground flax or wheat bran

1/4 teaspoon salt

2 cups 2% milk or almond milk or whole milk

2/3 cup unsweetened applesauce or pumpkin purée

2 tablespoons maple syrup

1 teaspoon vanilla extract

Crumble topping:

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1/2 cup rolled oats

2 tablespoons brown sugar

4 tablespoons cold butter

1 teaspoon ground cinnamon

Icing:

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1/2 cup icing sugar

2 teaspoons milk

Preheat oven to 375ºF (190ºC). 

Grease an 8 x 8 inch square tin or a 9 x 9 inch square tin. Set aside.

In a medium bowl combine the oats, baking powder, cinnamon, cardamom, ground flax and salt and stir together.

Pour in the milk, applesauce, maple syrup and vanilla extract and stir together. The mixture will be very loose and damp, not to worry. Carefully pour the oaty flotsam mixture into the prepared square tin. 

Make the crumble topping, see the recipe above. Place the rolled oats, sugar and cinnamon into a food processor or blender, and pulsing until finely ground. Add the cold butter and pulse a few times until the butter is incorporated and blended into small chunks.

Sprinkle the crumble topping over the oat mixture and bake for 25 - 30 minutes or until the centre is set. 

Once the coffee cake has cooled a bit, prepare the icing and drizzle over the top. Slice and serve with or without fresh fruit. 

Notes: I did line the bottom of the tin with baking parchment however it's probably unnecessary to do so because the mixture is loose and damp. 

Beltane ~ May Day ~ Honey Almond Strawberry Cake

 

Beltane/Beltaine ~ May Day 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 and May Day mark the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. It also stands as the midway point between spring equinox and summer solstice. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun. In folklore, the May King, the Green Man, also known as Jack in the Green, and the May Queen, Flora Goddess of Spring, represent the spirit of Spring, symbolizing the union of earth and sky and the cycle of life. 

Other celebrated festivals or holidays during this month are: St. Georges's Day (April 20th/23rd, moveable), Earth Day (April 22nd), Anzac Day (April 25th ), 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 (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).

Happy Beltane and May Day to those who celebrate!

Honey Almond Strawberry Cake

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1 3/4 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup olive oil

1 cup lavender honey, or any flavoured honey 

1/2 teaspoon almond extract

3 large eggs, room temperature

1/2 cup sour cream or plain yoghurt

Slices of strawberries, fresh or frozen

sliced almonds

extra honey, from drizzling 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 - inch round cake tin and line the bottom with parchment paper. 

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

In a large bowl, whisk together the oil, honey and almond extract until well combined, it should be slightly thickened and pale yellow. Using a handheld mixer, beat in the eggs, one at a time, on low-medium.

Add the flour mixture to the oil honey egg mixture and beat on low until almost combined, then add the sour cream and mix until just combine. Do not over beat. 

Pour or spoon the batter into the prepared baking tin. Using an offset spatula to spread the batter evenly, smoothing the top. Sprinkle with sliced almonds and then arrange the slices of strawberries, however you wish. Bake in the preheated oven for about 40 to 50 minutes, or until a toothpick inserted into the centre comes out clean. Checking at 30 minutes for readiness and if noticing the top is browning too quickly before the cake is set, gently place a piece of aluminum foil loosely over the top of the cake and continue baking until done. Please note: dark pans distribute and absorb heat more thoroughly therefore baking and cooking food quicker than light coloured pans. 

When the cake is done and set, remove from oven and drizzle honey over the top and allow cake to cool for about 10 minutes in the baking tin. Gently run a knife around between the edges of the cake, then carefully turn out onto a wire rack to cool completely.   

Notes: if using frozen sliced strawberries gently defrost before using. 

 

Cheesy Baked Gnocchi

 

Pillowy and tender gnocchi blanketed in a vivid savoury tomato sauce covered with dollops of creamy ricotta is absolutely gorgeous and inviting and using skillet gnocchi makes this recipe a breeze. With a cozy bake such as this; it's easy to add chopped zucchini or spinach while sautéing the gnocchi in the skillet. A comforting low effort dish that makes a voluptuous scrumptious meal.    

Cheesy Baked Gnocchi 

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Serves 6 

4 tablespoons (60 ml) olive oil, divided 

1 package (700 g) Olivieri Skillet Gnocchi - Family Sized

2 teaspoons Italian herb seasoning 

20 frozen Italian style chicken or beef meatballs

2 x 680 ml herb tomato or pasta sauce

1 1/2 cups (350 ml/500g) ricotta cheese

2 cups (500 ml) shredded mozzarella cheese, divided

4 tablespoons (60 ml) chopped fresh basil

salt and pepper, to taste

Heat 2 tablespoon (30 ml) olive oil in a large skillet or fry pan over medium heat. Add the Skillet Gnocchi and the Italian seasoning and sauté for 5 minutes or until gnocchi is golden brown and slightly crisp. Transfer gnocchi to a bowl.

Return the skillet to the heat and add the remaining oil and the meatballs, cook, turning meatballs occasionally for 5 to 7 minutes or until lightly browned. If using larger sized meatballs, they will need more time to brown so adjust the cooking time accordingly. 

Stir in the pasta sauce and bring to a simmer; cover and cook for 5 to 7 minutes or until meatballs are cooked. Again, if using larger sized meatballs they will need more time to cook so do adjust the cooking time accordingly. 

Meanwhile preheat oven to broil. 

In a medium bowl stir ricotta cheese with 1 cup (250 ml)  mozzarella cheese, basil, salt and pepper. Set aside. 

Once the meatballs are heated and cooked in the sauce, remove the skillet from heat and spoon mixture into a 9 x 13 inch oven proof baking dish. Evenly spread the meatballs and nestle the gnocchi into the saucy tomato meatball mixture. Dollop the ricotta cheese mixture over the saucy meatball gnocchi mixture and sprinkle with remaining mozzarella cheese.   

Broil in the oven for 4 to 6 minutes or until cheese is melted and bubbly.

Serve with extra fresh basil or Arrabbiata seasoning and a crusty Italian bread to soak up the extra tomato sauce. 

Notes: Alternately you can add the cooked sautéed gnocchi, when the meatballs are finished cooking in the sauce, you just have to ensure you have a skillet large enough to hold and stir everything together before spooning into the oven proof baking dish and continuing on with the recipe.   

Lemon Poppyseed Pound Cake

 

With just the right amount of zing and tartness, lemon poppyseed pound cake is the most scrumptious cake you can make. As unsurprising as that statement may be, it is buttery, moist and abundantly dense in texture with a slight nutty crunch due to the poppyseeds and a simple hint of sweetness with the drizzled glaze icing that balances every slice.  

Lemon Poppyseed Pound Cake

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2 1/2 cups white sugar

1 cup butter, softened

5 large eggs

1 teaspoon vanilla or almond extract 

lemon juice of 1 lemon

3 cups unbleached all purpose flour

1 teaspoon baking powder 

1/4 teaspoon salt

1/4 cup poppyseeds

zest of 1 lemon

1 cup of milk

Lemon Glaze

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1 cup icing sugar

1 - 2 tablespoon fresh lemon juice

In a bowl whisk together the icing sugar and lemon juice until a runny pourable glaze has formed. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 12 cup bundt cake pan. Set aside.

In a medium bowl mix together the flour, baking powder, salt, poppy seeds and lemon zest. Set aside. 

In a large bowl, beat sugar, butter, eggs and vanilla with a handheld mixer on low speed for 1 minute, scraping the sides of the bowl constantly. Add the lemon juice and beat on high speed for 5 minutes, scraping bowl occasionally. 

Beat the flour mixture into the buttery sugar mixture and alternate with milk on low speed, beating until just smooth after each addition. Pour or spoon the batter into the prepared bundt cake pan. Making sure the batter is spread evenly and level the best you can. 

Bake for 1 hour 10 minutes or until a toothpick inserted into the centre comes out clean. Cool for 20 minutes in pan before removing to a wire rack. Cool completely. Sprinkle with icing sugar or drizzle with a lemony glaze, see recipe above. 

Notes: This recipe can be baked in 2 loaf pans 9 x 5 x 3 inches, for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean.  

Baked Rigatoni

 

Like baked ziti, baked rigatoni is a comforting classic and one that is not complicated to make. The quick homemade tomato sauce with ricotta cheese is quite tasty and goes well with the zucchini and mushrooms, and with a generous blanket of bubbly mozzarella cheese it pairs perfectly, adding the most cheesiest tomato flavour you can devour in a dish.   

Doesn't really mater how you plate it, does it. It's delicious and comforting, and sometimes that's all you need. 

Baked Rigatoni

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serves 6 to 8 

1 x 454 g box Rigatoni pasta

2 tablespoons olive oil

4 cloves garlic, crushed

1 large onion, chopped

2 -3 medium zucchini, chopped

1 pint (227 g) sliced mushrooms, rinsed and patted dry

1 can (796 ml) low salt diced tomatoes

1 can (796 ml) low salt crushed tomatoes

3 teaspoons Italian seasoning

1/2 teaspoon salt

1/2  teaspoon pepper

1 cup ricotta cheese

2 - 3 cups shredded mozzarella cheese

slices of fresh tomato, optional

Arrabbiata Pasta Seasoning 

Heat oven to 350ºF (180ºC).

In a large stock pot of boiling salted water, cook the rigatoni until it is almost completely tender but still has a bit of chew to it. Drain the pasta and set aside.

Heat a sauté pan with the oil to medium heat, then add the garlic and onion and cook for about 5 - 7 minutes or until the onion is tender. Add the zucchini and mushrooms a cook for another 5 minutes until tender. Add the diced tomatoes, crushed tomatoes, Italian seasoning, salt and pepper and cook for 15 minutes, letting it all come together and reduce a bit then turn off the heat.

Stir the ricotta cheese into the sauce until it blends well, then fold in the pasta and mix well to coat everything. Spoon half of the pasta and sauce mixture into a 9 x 13 inch baking dish, then sprinkle with some of the mozzarella cheese. Add the rest of the pasta and sauce and top with the remainder of the shredded mozzarella cheese. Top with slices of fresh tomatoes, if using. 

Bake in the preheated oven for about 30 minutes or until the cheese has melted and bubbly. Serve hot and sprinkle with Arrabbiata Pasta Seasoning and parmesan cheese.  

Notes: You can make the sauce a meaty one by adding 1 pound of minced beef when sautéing the onions, sautéing together for 5 to 7 minutes or until the beef has browned, then add the chopped vegetables and continue with the rest of the recipe. You can also top or serve with fresh basil leaves.   

Tomato and Lentil Bake

 

Tomatoes and lentils, it doesn't get any simpler than that. I have enjoyed this recipe as a scrumptious hot dip and satisfyingly spooned over hot buttered toast, reminiscent of beans on toast; however you can also have it as an alternative topping for meatless nachos and is excellent tucked into a bun for a tasty meatless sloppy joe. The point is, this recipe is a starting point and can be adapted according to your taste and which spices or legumes you wish to use, it can be made into something delicious whether that's dinner, lunch or a snack.  

Lentil Tomato Bake

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1 tablespoon olive oil

2 garlic cloves, peeled and crushed

1 pint (551ml) grape tomatoes 

1 x 398 ml tin low salt diced tomatoes

1 x 540 ml tin green lentils, rinsed and drained

1 - 2 tablespoon herb seasoning of your choice

salt and pepper, to taste

Preheat oven to 400ºF (200ºC).

Add the olive oil to a 9 x 13 inch rectangle baking dish, then add the crushed garlic and grape tomatoes to the baking dish and toss to coat. Place in the oven and roast for about 15 minutes. 

Once nicely roasted, remove from the oven and carefully squash the tomatoes with a fork. Add the drained lentils and diced tomatoes. Stir to combine. Then add a herb seasoning mix, I used Italian Seasoning and a bit of Arrabbiata Mix, and a dash of salt and pepper to taste, stir together once more and then pop back into the preheated oven for about 15 to 20 minutes or until hot and bubbly. 

Ostara ~ Spring Equinox ~ Easter ~ Lemon Thyme Cake

 

Ostara is a 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 around this time are: St. David's Day (March 1st, Wales), Women's History Month (International, March), International Women's Day (March 8th), Holi (March 8th, Hindu), Ramadan (March 10th, Muslim), World Pi Day (March 14th), White Day (March 14th, Asia), St. Gertrude of Nivelles (March 17th, Belgium/World), St.Patrick's Day (March 17th, Irish), Mothering Sunday (March 19th, UK), Eid al-Fitr (March 19 to March 21st, Muslim), 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) and International Transgender Day of Visibility or Trans Day of Visibility (March 31st, International), April Fool's Day (April 1st, International), World Autism Awareness Day (April 2nd, International), Children's Day (April 4th), Hanamatsuri (Japan, April 8th), Eid-Ul-Fitr (Muslim, April 9th), and South and Southeast Asian Solar New Year (April 14th). 

Happy Ostara and Spring Equinox to all who celebrate! 

Lemon Thyme Cake 

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1 and 3/4 cups unbleached all purpose flour

1/2 teaspoon baking soda

1.4 teaspoon salt

1/4 teaspoon turmeric 

2 tablespoons fresh thyme leaves, chopped or 1 tablespoon dried 

grated zest of 1 lemon

1/2 cup unsalted butter

3/4 cup caster sugar or white sugar

2 large eggs

1/2 cup milk

1/2 cup plain Greek yoghurt or sour cream

juice of 1 lemon

extra lemon slices, to decorate

extra thyme sprigs, to decorate

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a medium bowl combine the flour, baking soda, salt turmeric, thyme and grated lemon zest. Whisk together and set aside. 

In a large bowl and using a handheld electric mixer, cream the butter and sugar together for 2 to 3 minutes. Add the eggs and cream together for additional 1 to 2 minutes, then add the milk, yoghurt, lemon juice and whisk together until combined.

Add the flour mixture to the to the creamy butter egg mixture and mix together until just combined, do not overmix.

Pour or spoon the batter into the prepared loaf tin and place some thin lemon slices on top. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean with a few crumbs on it. 

Irish Apple Cake

 

Irish Apple Cake or Kerry Cake is a cozy traditional Irish cake made with tart Granny Smith apples, has a crunchy top and is best served with warm custard; its texture is a cross between a coffee cake and an apple crisp. It was made most during autumn and harvest season and served for tea time however it has been enjoyed on St.Patrick's Day when celebrating Irish heritage. In my version I use sour cream, milk and a wee bit of Baileys Irish Cream to add richness and enhance the warm flavour of the added mixed spice. This is such a comforting moist buttery cake that uses tart apples to cut through the sweetness of the cake and the crunchy sugary topping.  

Irish Apple Cake 

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2 cups unbleached all purpose flour 

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon English mixed spice

3 to 4 large Granny Smith apples, unpeeled and cut into 1/2 inch chunks

1/2 cup unsalted butter, softened

3/4 cup casters sugar or white sugar

1/2 cup sour cream

1/4 cup milk

1/4 cup Baileys Irish Cream

2 large eggs

2 teaspoons vanilla extract

Streusel Topping

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1/4 cup unsalted butter, melted

1/3 cup dark brown sugar

1/3 cup large flaked rolled oats

1/4 cup unbleached all purpose flour 

1/4 teaspoons ground cinnamon

Preheat oven to 350ºF (180ºC). Grease a 9 - inch springform cake tin and line the bottom with baking parchment. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and English mixed spice by whisking together. Add the apple chunks and stir to coat the apples in the flour mixture. 

In a large bowl, add the butter and sugar and beat with an electric mixer on medium speed until fluffy, for about 1 to 2 minutes. Add the sour cream, milk, Bailey's Irish Cream and vanilla and beat until just combined. 

Add the flour apple mixture to the creamed buttery sugar mixture and stir until just combine. Spoon the batter into the prepared springform cake tin and smooth the top evenly as best you can.  

Make the streusel mixture: In a small bowl combine the brown sugar, rolled oats, flour, cinnamon and melted butter, mix together with a fork or using clean hands. Crumble the streusel topping evenly over the top of the cake. 

Bake in the preheated oven, for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean, a few crumbs are fine, and the top is nicely golden brown. Transfer to a wire rack and allow to completely cool in the tin for about 1 hour before serving. 

Macaroni and Cheese

Through the cheesy top lies the most creamy and comforting macaroni and cheese that you could hope for. Colloquially known as mac and cheese, and having its origins dating back to medieval times, with one of the first recipes appearing in Italian and English cookbooks around the 13th or 14th century before crossing the pond and becoming a North American staple. This traditional dinner is stodgily satisfying and depending on what cheddar or cheese you use, old, sharp, white or with jalapeños, Gruyere or Gouda will add a stringy savoury flavour to the dish. You may gourmet this classic up by adding lobster, bacon, ham, tomato, sweet potato, peppers, broccoli or cauliflower for a more definitive rich casserole.  

Macaroni and Cheese

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Serves 6 to 8 

4 cups uncooked elbow macaroni

1/2 cup (1 stick) unsalted butter

1/2 cup flour

1 teaspoon salt

1 /2 teaspoon pepper

1/2 teaspoon ground mustard

1/4 teaspoon smoked sweet paprika

1/2 teaspoon Worcestershire sauce

4 cups milk

5 to 6 cups shredded cheese

extra cheese, of your choice, for topping

breadcrumbs, for topping 

Heat oven to 350ºF (180ºC)

In a small bowl whisk together, the flour, salt, pepper, ground mustard, and smoked sweet paprika. Set aside.

Cook macaroni according to package directions in a large stockpot.

While the macaroni is cooking, melt the butter in a large saucepan over low heat. Stir in the seasoned flour mixture and Worcestershire sauce. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in the cheese until melted. 

Drain macaroni. Return drained macaroni to the stockpot and pour the cheese sauce over the cooked macaroni and gently stir until all macaroni is coated in sauce.

Pour into an ungreased 9" x 13" baking dish. Sprinkle with extra cheese, of your choice, I used shredded mozzarella, and bread crumbs. Bake uncovered for 20 to 25 minutes or until bubbly. 

Blueberry Lemon Scones

 

When I make scones they are usually plain or I add a bit of cheese, that way you can slather them in just about anything you like. As timeless as blueberry scones are; they do already come included with a tart sweetness from the blueberries, so lashings of butter or cream should be enough. This is a no fuss recipe that creates tender scones for breakfast, brunch or afternoon tea.   

Blueberry Lemon Scones

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4 cups self raising flour

grated zest of 1 lemon

1 cup frozen blueberries

300 ml whipping cream

300 ml fizzy lemonade - like Sprite or 7 up

caster sugar or lavender caster sugar, for sprinkling 

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

Sift the self raising flour into a large bowl. Add the grated lemon zest and whisk together with the flour. Add the frozen blueberries and stir together. Make a bit of a well into the centre of the flour blueberry mixture and add the whipping cream and fizzy lemonade. Stir until just combined. The dough will be sticky.

Turn the dough out onto a flat floured surface and lightly dust the top, you may want to dust your hands with flour as the dough is sticky. Gently shape and pat the dough into an 8 - inch circle with a 1 inch thickness with your hands. Using a sharp knife or a pastry dough bench scraper cut into 8 wedges. Place wedges on the prepared baking tray, about 1 to 2 inches apart and brush the tops with extra whipping cream and sprinkle with sugar. 

Bake in the preheated oven for 15 to 20 or until golden. If the scones are done but pale pop them under the broil for a few minutes to brown however do keep an eye on them as you do not want them to get overly browned or burnt. 

When the scones are done remove from the oven and sprinkle with more sugar before removing from the baking tray and placing them on a wire rack to rest and cool slightly before serving warm.

Notes: If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour. Whisking well to combine.