Samhain

Its time to get in mood with all these carved pumpkins, dancing skeletons, smiling ghosts & witches riding on brooms.
Samhain is the most important holiday of the Celtic calendar. It is the start of the Celtic New Year. This is a good time to make new year resolutions (I make them twice in a year now, just in case I fail, I'll still have 1.January for a second chance :)). In addition to celebrating the year’s end, it is also a celebration of the beginning of Winter.
The doors are opened between the worlds & the paths are travelled by the spirits going back & forth on this night. This world & the Otherworld become equivalent to each other & no barriers exist between the dead & the living, that is, the “Veil” is at its thinnest.
Light a candle for a loved one who has passed on.
Don't forget to leave out food for the fairies on Halloween night at home or at the nearest hawthorn or white-thorn bush to appease the spirits.

Roasted Pumpkin Seeds:

Whilst carving your Jack O’Lantern,save the seeds. Roasted pumpkin seeds are delicious & are rich in nutritious minerals such as zinc.
Preheat the oven to 120C.
Wash the pumpkin seeds to remove all the pulp & place in a bowl. Melt a bit of butter in a pan & then pour in the seeds slowly, tossing while you go. Do not use too much butter, but just enough to lightly coat the seeds. Add salt, spread the seeds out over a baking pan & bake, turning occasionally, until crisp & lightly golden browned. Overcooking causes the nuts to toughen and lose flavor.

Irish Champ:

Classic Irish recipe of mashed potato & scallions or spring onions (you can use leeks instead).
750 g-1 kg potatoes, peeled & quartered
1 cup scallions/spring onions
55-75 g butter
75-100 ml milk
Salt and pepper
Simmer the potatoes in lightly salted water until cooked.
Finely chop the white part of the scallion/spring onion & roughly chop the green part. Keep to one side.
Drain the potatoes & add the butter & milk & mash until smooth & creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.

Colcannon also has a special meaning at Samhain. On Samhain, colcannon has divination properties, it contains charms -- a ring to symbolize a marriage, a coin to symbolize wealth, a pea to symbolize poverty, a thimble to symbolize spinsterhood & a stick to symbolize "one who will travel far."

1 kg (2 lbs) potatoes, freshly cooked & mashed
250 g ( ½ lb) kale or white cabbage, just cooked, drained & finely chopped
Milk, butter, salt & black pepper
Mix potatoes & kale or cabbage together. Heat some milk with a generous knob of butter. Beat it into the potato mixture until smooth & creamy. Season well.

Did You Ever Eat Colcannon?*
(Traditional)

Did you ever eat Colcannon
When 'twas made with thick'n'd cream
& the greens & scallions blended
Like a picture in a dream?
Did you ever scoop a hole on top
To hold the melting cake
Of clover-flavoured butter
That your mother used to make?
Did you ever eat & eat, afrain
You'd let the ring go past,
& some old married sprissman
Would get it at the last?
Gods be with the happy times
When trouble we had not
& our mother made Colcannon
In the little, three-legged pot.

Scary Shortbread Cookies:
SCARY SHORTBREAD COOKIES

Another Halloween treat is a Barmbrack, a rich Irish fruit bread. Again, the “charms” baked into each loaf would foretell the future of the recipient. Placed in the barmbrack were: a pea, a stick, a piece of cloth & a ring. Whoever received in their slice the pea, would be unmarried; the stick, would be a fighter; the cloth or rag, would be poor;& the ring, would get married within the year.

Barmbrack is usually baked in a round (20 cm or 8″) cake tin with a loose base.
2 tea bags, or 3 tsp. loose tea (a strong black blend works best)
350 g mixed dried fruit (raisins, golden raisins/sultanas, currants, candied peel)
240 ml milk
1 tsp. sugar
2 tsp. dried active yeast or 25 g fresh yeast
450 g strong bread flour
1 tsp. salt
25 g brown sugar
75 g butter
1 beaten egg
1 tsp. mixed spice
Make 2 cups of strong black tea.
Soak the dried fruit in the tea for few hours or up to overnight.
Warm the milk until it is hand-hot. Stir in the teaspoon of sugar & the yeast & leave in a warm place for about 15 minutes or until it becomes frothy.
Mix the flour, salt & brown sugar in a large bowl.
Rub in the butter or margarine.
Add the yeast, the beaten egg & the spice.
Drain any remaining liquid from the fruit, then add the fruit to the mixture.
Mix well to make a smooth dough (add extra flour if the mixture is too wet).
Turn the dough onto a floured board & knead it thoroughly.
Place it in a buttered tin, cover with a clean towel or cling film & leave in a warm place to rise for 45 – 60 minutes; the dough should have doubled in size.
Preheat the oven to 180C.
Place the tin in the oven & bake for about 30 minutes. Remove the loaf from the tin, turn it upside down & put it back in the tin or directly on the oven shelf.
Bake for another 20 minutes or so. The loaf will be ready when it sounds hollow when you tap on each of the sides.
Cool the loaf on a wire rack before serving.

CREAM CHEESE BUNS

Dough:

2,5 dl milk

o,5 dl sugar

1 tsp salt

25 g fresh yeast or 7 g dry yeast

1 egg

100 g butter,room temperature

6-7 dl white flour

Filling:

500 g cream cheese

2 eggs

1 dl sugar

1 dl raisins

1-2 tbsp lemon juice

1 dl sour cream or natural yogurt

Warm the milk to the hand temperature, add sugar, salt, fresh yeast, mix until dissolved then add egg & butter.
Knead dough until smooth & elastic,cover with towel & let rise in warm place for ca 40 min.
If you use dry yeast then follow the instructions given on the packet.

Make little balls about the size of the golf balls,let to rise another 10 min.

Make the filling:press the middle of the bun down with the bottom of the glass & spoon the cheese mix into each bun.
You can scatter over some cinnamon if you like.Brush the sides with beaten egg.

Bake in the oven 225 C 12-15 min.

Let them cool under the clean towel.You should get ca 16-18 buns.

Angel Fruit Bread

7 egg whites
175 g sugar
115 g flaked almonds,toasted
115 g sultanas
grated rind of 1 lemon
165 g flour,sifted
75 g butter,melted,cooled

Preheat the oven to 180C.
Grease & flour 1kg loaf tin.
Whisk the egg whites with pinch of salt until stiff.
Gradually add sugar.
Add almond flakes,sultanas & lemon rind.
Fold gently the flour & butter into the mixture.
Pour the mixture into the prepared tin & bake about 40-45 min, untilwell risen & golden brown.
Cool for a few minutes in the tin,then turn out.
Dust with icing sugar.

This delightful bread has a wonderful taste and a soft fluffy texture!!Very easy to make & tastes even better the next day..

Basil & Cheese Rolls

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water

For the filling:
handful of basil leaves,
100 g cheddar cheese,grated
2-tbsp mayonnaise or 1 tbsp olive oil

Make dough:
If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 30-40 min or until its doubled in size.
Roll the dough out on the floured surface into the 30x30 cm square.
Spread over some mayonnaise or olive oil.
Cover evenly with grated cheese,sprinkle over the chopped basil.
Roll it up into a big sausage.Cut into ca 12 pieces.
Place the buns onto the prepared baking tray,cut side down.
Cover with clean towel & leave to rise for 30-40 min.
Brush with egg & ,sprinkle with sesame seeds.
Bake at 200C for 20-25 min or until lovely & golden.

Snickers Rolls

 

Makes 12-15 buns
250 ml milk,tepid
25 g fresh yeast,broken into pieces or 7 g dry yeast(follow the instructions on the package)
2 tbsp sugar
0,5 tsp of salt
450 g flour
75 g butter at room temperature
Filling:
50 g butter butter, melted or softened
100 g sugar
120 g Snickers Bars,chopped
handful of raisins (optional)
For the glaze:
200 g icing sugar
2 tbsp cocoa powder
3-4 tbsp hot milk
1 tbsp butter
vanilla

Mix yeast,sugar,salt with the warm milk.Stir until combined.Add flour,salt & butter.
Knead until smooth & elastic.Cover the bowl with cling film and put into warm place for 40 min,until doubled in size.
Roll out to a rectangle.
Melt the butter,brush over the dough.Scatter over sugar,chopped chocolate & handful of raisins if you wish.
Roll up the dough from the long edge to form a sausage shape.Cut into 2-3 cm slices & place on the baking tray.Cover with clean towel & leave to rise for ca 30 min.
Bake in a preheated oven at 220C for 12-15 min.
Make a glaze:
Mix it all until smooth.Spread the glaze onto the hot buns,leave to set for couple of min.

Grissini

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
2-3 tbsp sesame seeds
1-2 tbsp rosemary,basil or chives,finely chopped
1 egg to glaze
sea salt flakes for sprinkling
If using dry yeast then follow the instructions on the package.

If using fresh yeast:
Boil half of the water & pour it over the butter,stir until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little bit of flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
Turn the dough out onto the floured surface & cut into 3 pieces.Leave one piece plane,knead the sesame seeds into the second piece & the chopped herbs into the last piece.Cut each quarter into 8 pieces,then roll each piece into a rope about 25 cm long.Transfer to a greased & floured baking sheets.Cover with clean towel & leave in a warm place for 30 min.
Brush the bread sticks with whisked egg.Sprinkle the plain ones with sea salt flakes.
Bake in a preheated oven at 220C for 10 min or until golden.
Cool on the wire rack.
Makes 24 sticks.Yumm.

Apple & Nut Bread

Makes 1 very big loaf

400 g flour

25 g fresh yeast or 7 g dry yeast
1 tsp salt
2 tbsp sugar
30 g butter
250 ml water
100 ml sour cream

Filling:
3 apples
handful of raisins
handful of pecans
juice of half lemon
50-100 g sugar
cinnamon

melted butter for brushing
egg,beaten for eggwash

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
For the filling cut the apples into the small pieces.Sprinkle with lemon juice & sugar.Add raisins & chopped nuts.
Roll out the dough on floured surface 40x40 cm.
Brush with melted butter.Scatter over some sugar & cinnamon.
Place the filling all over & roll it up.Pinch together all loose ends & lift the roll onto the prepared baking tray.
Cover it with clean towel & leave for 30 min in warm place.
Brush with egg & bake at 200C for ca 40-50 min.

Frankfurter Buns

400 g flour

25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
100 ml sour cream

Frankfurters for 16 buns
100 g grated cheese
50 g butter

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
On a lightly floured surface,roll out the dough to form two 30cm rounds.Brush them with butter & sprinkle grated cheese over.
Cut both circles into 8 wedges.

Place a frankfurter on to each of the dough wedges.Carefully roll up each wedge,starting from the wide end.
Place buns on to the baking tray lined with baking paper.Cover with clean towel & let them rise for 30 min.
Brush with beaten egg.
Bake in a preheated oven 225C for 10-15 min.

Sesame Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water
100 ml sour cream

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
Form little buns,place them onto the prepared baking tray & leave to rise under the clean towel for about 30 min.
Brush buns with egg,sprinkle sesame seeds over & bake at 250 C for 12-15 min,or until deliciously golden.

Egg & Bacon Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water

For the filling:
200 g smoked streaky bacon,cut into pieces
1 big onion,chopped
4 boiled eggs
Mayonnaise
Fry the bacon with onions.
Mix in the chopped boiled eggs.
Season.

Make dough.If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
Roll the dough out on the floured surface into the 40x40 cm square.
Spread over some mayonnaise.
Cover evenly with filling.
Roll it up into a big sausage.Cut into 8 pieces.
Place the buns onto the prepared baking tray,cut side down.
Cover with clean towel & leave to rise for 30-40 min.
Brush with egg & bake at 200C for 20-25 min or until lovely & golden .

Wrapped Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water
Smoked streaky bacon for each bun

Make dough.If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm the place,covered with cling film or clean towel for 40 min or until its doubled in size.
Roll the dough out on the floured surface into the 40 cm long sausage.
Cut into 8 pieces,form the balls.Cover with clean towel & let them rise  for 15 min.
Wrap the bacon around loosely,secure with toothpick & place onto the prepared baking tray.
Let them rise again for 15 min.Brush with beaten egg.
Bake in the oven at 200C for 20-25 min or until ready.

Watch how to bake bread from here

My Chilli & Cheddar Buns

450 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
40 g butter
125 ml water
125 ml milk
100 g cheddar cheese,grated
50 g butter,melted
ground chilly

If using dry yeast,then follow instructions on the packet.
For fresh yeast:
Place the yeast into the small bowl along with sugar,mix it until sugar is dissolved.
Boil the water & pour over the butter in a mixing bowl,let it melt & then add the milk.
Gradually add flour along with salt & yeast,mix it together with wooden spoon.
Knead the dough until smooth & comes off the hands & walls of the bowl.
Cover the bowl with cling film & let the dough  rise for 30-40 min until doubled in size in a warm place.
Take it out onto the floured surface,knead a bit & roll it into the big square.
Brush the butter all over,scatter on some chilly & place cheese on top.
Now roll it all up like a log.
Slice it into 2cm wide pieces,place onto the prepared baking trays cut side down.
Set aside covered with clean towel for 20-30 min.
Bake in the preheated oven at 220C for 12-14 min.
Take it out from the oven when cheese is melted & browned all over the buns...

Chilli & Smoked Paprika Bread

1 large loaf

275 ml water(lukewarm)
2 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 large mild fresh red chilli,halved,deseeded & finely chopped
300 g white flour
150 g wholemeal flour
1 tsp sugar
17 g fast action dry yeast
50 g sun-dried tomatoes,drained & roughly chopped(optional)
Mix together all dry ingredients,add yeast,then olive oil,warm water,chilli & sun-dried tomatoes if using.
Knead at least 10 min until smooth & comes off the bowl & hands.
Form a loaf as you like it,place onto the buttered & floured baking tray.Cover with clean slightly wet towel & leave to rise for 1,5-2 h.
Bake at 200C for 25 min.
Take out of the oven,brush with melted butter.

Strawberry Jam Buns

Ingredients for around 16 buns
25 g butter
3 dl water
25 g of fresh yeast or 12 g of dried ones
1 tsp salt
2 tbsp sugar
450 g of white flour
Besides that you will need jam or some other filling (can be a custard or apple marmalade) & beaten egg.

Boil 150 ml of water & pour it over the butter to melt it.Add rest of the cold water.Mix fresh yeast with sugar.Add the rest of the ingredients; combine it all together until it is smooth.Cover the bowl with cling film,set aside to rise until doubled (1-1.5 hours).

Roll it into a tube and cut it into 16 pieces. Put in a baking tray leaving very little space in between.Again set it aside to rise but only for 10-15 minutes,then using a piping bag fitted with big nozzle fill the buns with jam and after that let them rise few more minutes(make sure the buns touch each others sides).Now brush egg.

Bake in 220 degrees around 20-25 minutes on bottom part of the oven..

Frankfurter Croissants

Makes 16 croissants

4 dl flour
2 dl grated cheddar cheese
2 tsp baking powder
0,5 tsp salt
50 g butter
2 dl sour cream

Filling:
2 dl mozzarella cheese grated
8 frankfurters,halved

Topping:
egg,beaten
sesame seeds

Mix flour,grated cheese,baking powder & salt.Cut in pieces of butter.Add sour cream,knead into smooth dough.
Take half of the dough,roll out into fine circle.Cut out 8 triangles.Place onto the bigger part of every triangle some cheese & frankfurter & roll it up towards the narrow part.
Place croissants onto the baking paper on the baking tray,brush with egg & sprinkle over some sesame seeds.
Bake at 225C for 15 min.
Do the same with another part of the dough.

Sundried Tomato Bread

425 g Strong White Bread Flour
1 tsp Salt
40 g Parmesan cheese freshly grated
50 g sundried tomatoes chopped and drained from oil
3 tbsp sundried tomato paste
2 tbsp oregano or rosemary plus a few extra sprigs, finely chopped
7 g dry yeast or 25 g fresh yeast
325 grams water warmed
Fresh rosemary several
Method

1.If using dry yeast:Put the flour, salt, Parmesan cheese, sundried tomatoes and paste into a large bowl. Add the chopped herbs and dry yeast, then pour in the warm water.
If using fresh yeast,then mix yeast with 1 tsp of sugar until melted.Add everything to the warm water,then at last yeast mixture.
2.Mix together with your hands until the mixture combines to make a rough dough ball.
3.Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
4.Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.
5.Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
6.Preheat the oven to 220C/ fan 200C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200C/ fan 180C/ gas.
7.Bake the bread for 35 minutes until golden

Raisins & Cinnamon Bread Plait

500 g good flour
100 g butter
30 g fresh yeast
1 dl sugar
0,5 tsp salt
¼ tsp cardamom
1 egg
3 dl water
150 g raisins
3/4 tsp cinnamon
Bring 150 ml of water to boil,put it into the big bowl,add 50 g butter & stir around until melted.
Mix yeast with 1tbsp of sugar until it is melted.
Add the rest of the water,egg,salt,0,75 dl sugar,cardamom,flour.Mix in yeast mixture.Turn everything around with wooden spoon,add raisins.
Knead the dough until it comes off the bowl & is smooth & elastic.Cover the bowl with cling film & place onto the warm place until its doubled in size(ca35-40min).
Roll the dough out,brush over with 50 g melted butter,sprinkle over 0,25 dl sugar & cinnamon.You can of course always put more of this stuff if you really like..
Roll the dough up like Swiss roll,flatten it up a little,cut it into 3 stripes,make a plait.
Place the ready plait on to the prepared baking tray,cover with clean towel,leave for ca 30 min.Brush it with egg & bake in the preheated oven at 200-220C for ca 30 min or until golden brown & inserted stick comes out clean.
After taking it out of the oven let it cool under the towel.Serve on the same day,when fresh..

Little Nut Pastries

Makes 32 pastries

900 g flour

50 g fresh yeast

2 tsp. salt

2 tbsp. sugar

2 tbsp. butter

600 ml water( can be mixed with milk if you wish)

Filling:

100 g butter,melted
200 g sugar
1-2 eggs
grated rind of 2 lemons
200 g ground nuts
(1 tsp cinnamon)




Mix the yeast with sugar.
Boil half of the water,place it into the big bowl,add butter & stir until melted.Add the rest of the water,flour,salt & yeast.Knead the dough until smooth & elastic & comes off the bowl(ca 10 min).Cover the bowl with cling film & leave it to double its size in warm place(Ca 40-50 min).
Make the filling by mixing everything.Chill.
Divide the dough into 4 balls.Roll out the 30 cm circles.Cut out 8 slices from each circle.Place good tsp of filling onto the wider part & roll up.Secure the ends.Leave to stand on the prepared baking trays for 20 min before baking.
Preheat the oven to 220C.
Brush with whisked egg.
Bake for 12-15 min.

Apple Bombs

500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
3 apples,cut into small pieces
0,5 lemon juice
3 tbsp. sugar
cinnamon

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
Knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough into 2 circles.
Place apple filling in the middle of each circle.Put few bits of butter over the filling.Turn sides up all around & securely press together on the top,make sure apple juices wouldn't leak out from anywhere.Place the bombs on to the prepared baking trays.Cover with clean towel & leave for 30 min. in warm place.
Brush with egg.
Bake in the preheated oven at 200C for 20 min.,or until lovely golden brown & done.
Drizzle over some glazing when slightly cooled.

Sweet Cheese Kringle

500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
250 g soft cheese
0,5 lemon juice
2 tbsp. sugar
1 tbsp corn flour
1 tbsp sour cream or yogurt
50 g butter
raisins

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough & assemble the Kringle.

Roll it up.Let it stand covered with clean towel for 20 min.

Brush with egg.

Bake in the preheated oven at 200C for 20 min.

Drizzle glazing on top when slightly cooled.