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. 

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. 

Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

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3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Pineapple Chocolate Chip Bars

 

A Springtime treat that deviates from the usual. A tangy chewy blondie that has less added sugar. Though the combination of white and dark chocolate chips does add sweetness along with the crushed pineapple. Chopped walnuts enhance its buttery texture, making these fudgy morsels lusciously melt in your mouth.  

Pineapple Chocolate Chip Bars

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1 cup all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips

1/2 cup white chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/3 cup white sugar

1/3 cup dark brown sugar

1 tablespoon lemon juice

1 egg

1/2 cup drained crushed pineapple

remaining drained crushed pineapple, for decorating, optional

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 inch or 8 inch square baking tin. Line the bottom with baking parchment. 

Sift the flour into a medium bowl then add the baking powder and salt and whisk together. Add the dark chocolate and white chocolate chips and chopped walnuts and stir together. 

Using a microwave safe bowl melt the butter in the microwave, at short increments of 15 to 30 seconds, depending on the amount of butter you are using, or melt the butter in a saucepan over low medium heat on the stove. Allow to cool slightly.

In a large heat proof bowl combine the white sugar and brown sugar together, then add the melted butter and lemon juice and blend well. Add the egg and beat well, then add the crushed pineapple and stir lightly to combine. Blend in the flour mixture to the buttery sugar mixture, stirring until just combined. Pour or spoon the batter into the prepared 9 inch square baking tin. Smooth out towards the sides, making all even. Top with leftover crushed pineapple, if you wish. 

Bake in the preheated oven for 30 minutes or until set. You do not want to over bake these squares as you want them more brownie like then cake like. Chewy and gooey! 

Cool on a wire rack and cut into squares. 

Soda Bread

 

I have tried many soda bread recipes and after a few modifications I have come up with this recipe. Using oat flour gives a more smooth firm but light texture and adding honey provides a lovely touch of sweetness. The traditional way to eat soda bread is to break off a piece, spilt it and slather it in butter. 

There are two different shapes of soda bread and both are steeped in tradition, with the Northern regions of Ireland dividing the dough into triangle shapes and cooking them on a griddle. The Southern Irish regions bake their loaves in rounds and cut a cross on the top of the bread for superstitious reasons, it is believed that the cross on top would let the fairies out, ward off evil and protect the household. 

Soda Bread 

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2 1/4 cups (250g) oat flour 

1 3/4 cups (250g) white flour

1 1/2 teaspoons baking soda 

1 teaspoon salt

420ml buttermilk

1/4 cup honey

extra oat flour for dusting

Preheat oven to 400ºF / 200ºC /Gas 6. 

In a large bowl, mix together the flour, oat flour, baking soda, and salt.

Add the buttermilk and honey. Stir and mix together until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it. Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead!  

Shape the dough into a ball. Flatten the ball gently with your hand. Using a sharp knife, score the dough with a deep cross dividing it into quarters. Dust the bread with extra oat flour.

Place onto a baking tray lined with baking parchment and bake in the preheated oven for 30 minutes.  The loaf should be golden brown. Leave to cool on a wire rack. Best eaten on the day of baking however may be enjoyed a day or two after. 

Ostara ~ Spring Equinox ~ Carrot Honey Loaf

 

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), 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 1st, moveable March or April).

Happy Ostara and Spring Equinox blessings to all!  

Carrot Honey Loaf

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1  3/4 cups unbleached all purpose flour

1/2 cup almond flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon grated nutmeg

1  1/2 cups grated carrots

1/2 cup chopped walnuts

1/2 cup coconut flakes

1/3 cup olive oil

1/2 cup pine honey

1/2 cup milk

2 eggs

1 tablespoon vanilla extract

Prep: Peel and grate the carrots, place into a bowl and chop the walnuts if you are not using ready chopped pieces.

Preheat oven to 325ºF (170ºC). Lightly grease and flour a 2 lb. loaf tin and line the bottom and a bit going up the sides with baking parchment. Set aside.

In a medium bowl, combine and whisk together the flour, almond flour, baking soda, salt, ground cinnamon, and grated nutmeg. Add the grated carrots and chopped walnuts to the flour mixture and stir until combine.

In a large bowl, whisk together the olive oil, honey, milk, eggs, and vanilla extract. Add the flour mixture to the oil and honey mixture and using a wooden spoon stir until just combined, having a few streaks in the batter is fine.

Spoon the batter into the prepared baking tin and sprinkle with grated carrot and chopped walnuts. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin for about 10 minutes before carefully turning out of the tin and place on a wire rack to cool completely. Once cool make a light runny glaze of icing sugar and lemon juice and drizzle over the top. 

Notes: of you can't find pine honey use any flavoured honey you wish. 

Potato Soup

 

Quite simply the easiest most plentiful soup you will ever make. Abundantly hearty and creamy while brimming with flavour. You may add a few different vegetables such as celery or kale, or add something more savoury like bacon or ham, or even a touch of cream to add to its richness however not required. Serve with a traditional Irish soda bread is a must! 

Potato Soup

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2 tablespoons olive oil

4 cloves garlic, crushed

6 large 0r 4 lbs. yellow or red potatoes, chopped

3 leeks, chopped, white bits only

1 onion, chopped 

1 - 2 tablespoon fresh dill, chopped

7 - 8 cups chicken broth or vegetable broth

1 bay leaf

salt and pepper, to taste

Prep: Wash and pat dry the potatoes and leeks. Peel the onion. You may also peel the potatoes, I did not as I preferred to use them with the skins on. Chop vegetables, crush the garlic and mince the dill.  

Heat olive oil in a large stock pot over medium high heat. Add garlic and give it a stir and after a minute add the chopped potatoes, leeks and onion. Then add the dill and sauté the vegetables for 12 minutes, stirring occasionally. 

Add the chicken broth, bay leaf and a dash of salt and pepper and bring to a boil, then turn down the heat to low medium. Cover and cook for about 20 minutes, or until vegetables are tender. 

Remove from heat and using a handheld blender, blend until smooth. You may use a stationary blender to do this, if you do, you will have to blend the soup in batches, returning the soup to the pot each time. Check the flavour and adjust seasonings according to taste. Add a generous nob of butter and stir until melted. Serve with sprigs of parsley and rustic soda bread.  

Notes: if the soup is too thick just a bit more broth. Try adding add other seasonings such as rosemary, thyme, ginger or turmeric according to your preference. 

No Bake Baileys Irish Cream Cheesecake

 

Whether you make this for St. Patrick's Day or not, this no bake Baileys cheesecake is silky smooth and full of flavour. A sumptuous creamy cheesecake filling nestled in a dense chocolate crust, topped with a rich decadent chocolate ganache and drizzled with white chocolate is absolutely luscious and easy to make.    

No Bake Baileys Irish Cream Cheesecake

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400 g (3 1/3 cups) chocolate baking crumbs

1/2 cup (1 stick/113 g) unsalted butter, melted

2 and 1/2 packages (625 g) Philadelphia Brick Cream Cheese, softened 

300 ml (1 1/4 cups) heavy whipping cream

1/4 cup (50 ml) Baileys Irish Cream

2/3 cups (75 g) icing sugar

Chocolate Ganache

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150 g (5 oz) Baker's semi sweet chocolate

100 ml (1/2 cup) whipping cream 

1 tablespoon Baileys Irish Cream

Chop the chocolate and place into a medium heat proof bowl. Using a heavy bottom saucepan, add the whipping cream and Baileys Irish Cream and gently heat over low medium. When the cream mixture begins to gently boil, slowly pour over the chopped chocolate and allow the chocolate pieces to rest and melt for 1 minute. 

Gently stir together until the chocolate and cream come together and allow to cool for about 30 minutes before pouring over the top of the chilled set cheesecake.    

melted white chocolate, for decorating

Line the bottom of a 9 - inch springform pan with baking parchment. Set aside. 

In a medium bowl mix together the chocolate baking crumbs and melted butter with a fork until combine. Press into the bottom and sides of the prepared 9 inch springform pan. You may use a smooth glass or the backside of a spoon to gently push and press the crumbs up the sides. Chill in the refrigerator for 1 hour.

In a large bowl, add the cream cheese and icing sugar and using a spatula mix together until nicely smooth and creamy. Add the whipping cream and using a handheld mixer beat the mixture on medium speed until soft thick peaks form. Ensuring not over beat the cream cheese as it may not set properly. Add in the Irish Cream and beat again until the mixture becomes thick and creamy but still smooth enough to spread around easily.

Pour the cream cheese mixture into the chilled chocolate crust. Smooth out towards the edges ensuring the filling is level. Cover and chill in the refrigerator overnight.

The next day and once the cheesecake has set, make the ganache, see recipe above, allow the ganache to set before decorating with melted white chocolate.

Pork Chops

 

I don't cook pork chops often, when I do this is my go to recipe for tender, juicy chops every time. A little to no fuss straightforward method using key savoury pantry ingredients for a tasty modest meal.  

Pork Chops

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4 pork chops, boneless 

1 tablespoon flour

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon brown sugar

2 garlic cloves crushed

1 tablespoon olive oil

1 tablespoon butter

1/2 to 3/4 cup of water or chicken stock

Season both sides of the pork chops with a light dusting of salt. Set aside on a cutting board and allow the pork chops to rest for about 30 minutes. In the mean time make the spice rub... in a bowl mix together the flour, chilli powder, smoked paprika, dried thyme, black pepper, brown sugar and crushed garlic. You can change the spices according to your preference.  

After 30 minutes, use paper towel to lightly dry the pork chops then rub both sides of the chops with the spice rub.

Heat a large frypan with the olive oil and butter over medium high heat. As it melts swirl them together and when hot, the oil should gleam and be shimmery, add the pork chops, making sure not over crowd the chops, and cook for about 3 to 4 minutes each side or until browned on both sides, searing times may vary depending on the cut or thickness of the pork chops you use, I had a standard boneless cut.     

Add the water or chicken stock to the frypan, reduce heat to low and cover and simmer for about 20 to 30 minutes, or until tender, a thermometer should read an internal temperature of 145ºF (63ºC), adding more water or stock if needed. Remove the pork chops from the frypan and place on a plate and loosely covered it with aluminum foil, allowing the chops to rest for 3 minutes, before serving. If there are any drippings left in the frypan, carefully pour or spoon into a lipped cup or bowl and serve with the pork chops as a light gravy.

Notes: I cooked eight pork chops, so the spice rub was doubled, and I did them in two batches of four, adding more butter and olive oil for the second batch. While cooking the second batch, I placed the first batch on a plate and loosely covered it with foil. When all pork chops were cooked, the first batch was returned to the pan with the other cooked chops to continue on with the recipe.

   

St. David's Day ~ Welsh Cakes

 

Saint David's Day (Dydd Gŵyl Dew/Sant Didd Gŵyl Dew) or more traditionally known as the Feast Day of Saint David is celebrated on March 1st in Wales. He is the patron saint of Wales and with celebrations dating back as far as the 12th century, it is a day to celebrate and honour not only Saint David and his achievements but to honour Wales as well. It is said David was a teacher and that he helped find over a thousand monasteries. Events are not only held across Cardiff, Swansea and Aberystwyth but around the world which includes the largest annual event outside of Wales, The Los Angeles St. David's Day Festival. 

Wearing daffodils and leeks are traditional during festivities and both are recognized symbols of Wales and Saint David. Popular traditional dishes to eat are cawl (soup), bara brith tea loaf, Welsh cakes, Welsh lamb and Welsh rarebit.

I enjoy making Welsh Cakes not only around March 1st but throughout the year and in particularly around Winter Solstice, Yule/Christmas and New Years. 

Dydd Gŵyl Dewi Hapus ~ Happy St. David's Day to all!                

Welsh Cakes

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1 2/3 cups self - raising flour, sifted

a pinch of salt

1 stick (1/2 cup) butter, softened

1/3 cup granulated white sugar

1/4 cup dried currants 

1, egg beaten

1 1/2 tablespoons milk

Superfine sugar for sprinkling

Preheat a griddle or a heavy fry pan to a moderate, even temperature. 

In a large bowl, blend together the flour and salt. Rub in the butter. Add the sugar and currants and mix with the egg and milk to form a soft dough, you may need to add more milk but just a tablespoon at a time if the dough is a bit dry. 

On a floured surface, roll out to a thickness of 1/4  to 1/2 inch and cut out circles using a 3 inch cookie cutter. Place on the preheated griddle and cook both sides until lightly golden. Place on wire rack to cool and sprinkle with the superfine sugar, while warm, before serving. 

Hot Cross Scones

I know I am not the first person to stray and consider hot cross scones for Easter. It wasn't until after my attempt that I had seen other recipes. Twists on traditional recipes are admirable as they show a more relaxed spirited effort on something that is otherwise formal or structured, and easing the smallest amount kitchen tension is a must during any holiday, when one is in the throws of whipping up culinary delights for such celebrations. You could create 12 wedges for a more narrow and dainty scone, if you wish, however I like the more substantial size as it leaves less to linger around. 

Hot Cross Scones

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3/4 cup unbleached all purpose flour

1 cup whole wheat flour

1 cup Irish oatmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

2 teaspoon British mixed spice

1/2 cup golden raisins

the zest of one orange

1/2 cup butter, melted

1/2 cup milk

1 egg, beaten

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Icing:

1/2 cup icing sugar

1/2 almond flavouring

2 teaspoons milk 

In a medium bowl combine all ingredients until smooth, thick icing appears. 

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

In a large bowl combine the flour, whole wheat flour, oatmeal, sugar, baking powder, cream of tartar, salt, British mixed spice, raisins and orange zest. Add the melted butter, milk and beaten egg to the dry ingredients. Mix until the dry ingredients are moistened. If you notice the dough is a bit dry add more milk, a little at a time, until the dough comes together. 

Shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 8 or 12 wedges. Using a sharp knife score the tops of each with a cross. Place on the prepared baking tray and brush the tops with milk. Bake in the preheated oven for 12 to 15 minutes or until golden brown. When done remove from oven and place on a wire rack, allowing the scones to cool before icing. 

Meanwhile make the above icing recipe. Using the scored cross as a guide, spoon, or fill, using a piping bag for a more uniform look, with the icing to form a cross. 

 

Ostara ~ Spring Equinox ~ Ostara Bread

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th 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 the ground begins to defrost and 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), 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). 

Baking with honey is essential especially during Ostara, as it celebrates the awakening of bees and the plant life they so readily rely on in order to make their honey. Balance is key during this time and scoring the bread represents the two halves of the Equinox, as night and day are of equal length and in equilibrium. 

Ostara Bread

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3 cups white bread flour

1/2 cup ground almonds, optional

1 teaspoon baking soda

500ml buttermilk

3 tablespoons honey

juice of 2 lemons 

1 egg, for glazing 

brown sugar, for sprinkling

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

In a large bowl blend together the flour, ground almonds and baking soda. Make a well in the centre and pour the buttermilk, honey and lemon juice. Mix together using a wooden spoon or your clean hands if you prefer, until a dough forms. 

Turn the dough onto a lightly floured board or surface and pat into a circle. Place on the prepared baking tray. With a sharp knife lightly score the bread, down the middle, into two halves. Glaze with the beaten egg and sprinkle with sugar. Bake in the preheated moderate oven for 20 to 25 minutes or until bread is golden brown.

Bacon and Onion Tart

 

Served with a kale salad or my favourite, sautéed kale, this savoury custardy pie does not go a miss with a pint of Guinness or a tall glass of bitter cider. Even the next day chilled this is still an inviting and scrumptious slice that hits a welcoming spot.  

Bacon and Onion Tart

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Serves approximately 6

1 tablespoon olive oil

1 tablespoon unsalted butter

4 cups onions, thinly sliced

1 x 375 gram package of bacon, cut into thin strips

1 cup heavy cream

2 large eggs

1 teaspoon thyme

salt and pepper, to taste

1/2 cup Kerrygold Dubliner cheese (Aged Irish cheese)

1/4 cup Kerrygold Dubliner cheese (Aged Irish cheese)

Preheat oven to 350ºF (180ºC).

Do the prep work, slicing the onions, slicing the bacon and shredding the cheese. 

In a large frypan, heat the butter and olive oil together over medium heat, until the butter melts. Add the onions and sauté, stirring occasionally until they are translucent and golden, for about 15 minutes. Transfer the cooked onions to a bowl and set aside.

Add the cut sliced bacon to the same frypan and cook until crisp. Transfer to a plate lined with paper towel and allow the bacon to drain. Set aside.

Either use a pre-made pie shell or ready-made pie crust (follow the directions) or make your own pie crust. I made my own pie crust, so the recipe will reflect that. Make a pie crust recipe of your choice and roll out the pie crust and press it into a baking dish, that's about 1 inch deep and 9 inches in diameter. Using a kitchen fork gently prick the dough slightly. Place a piece of aluminum foil or parchment paper over and fill it with pie weights, if you don't have any, use rice or dry beans, this prevents the pie crust from bubbling up. Bake for 12 minutes. Remove the weights and paper or foil and set aside.  

In a large bowl whisk together the heavy cream, eggs, thyme, salt and pepper. Stir in the cooked bacon, the carmelized onions and 1/2 cup of Kerrygold cheese into the egg mixture and mix well. Pour evenly into the prepared pie crust. Sprinkle with the remaining 1/4 cup cheese over top. Cover the wedges with a pie sheild or aluminum foil to prevent burning. 

Bake in the preheated oven for about 40 minutes or until the top of the tart turns a golden colour and a blade of a knife comes out clean. Remove from the oven, place on a wire rack and allow to cool for about 5 minutes before serving.