Eccles Cakes

An Eccles cake is a small round (roundish) pie, similar to a turnover, filled with currants and raisins, made from flaky pastry and sometimes topped with brown sugar. It originated in Eccles, England. 

Recently, the receptionist at my physiotherapist's office upon overhearing a group of arthritis-stricken people talking about this pastry, ran breathlessly into the room to ask about a potential source. 

To be honest, there are a few things that should be left to old-timey bakeshops to produce. However, old-timey bakeshops are few and far between in my neck of the woods. So if needs must, you make your own Eccles cakes.  

And just to be clear, these things are not cake-like at all.

Ingredients:

• 6 tablespoons 

  unsalted butter

• 1 

  cinnamon stick

• 1 teaspoon 

  ground nutmeg

• 1/2 teaspoon 

  ground cloves

• zest from a lemon
• zest from an orange
• 2 cups 

  dried currants

• 1/2 cup 

  golden raisins

• 2 tablespoons 

  brandy

• 1/4 cup 

  fresh-squeezed lemon juice ( I just used the juice from 1 lemon)

• a package of puff pastry

• 1 egg beaten

• coarse sugar

Methods:

1. Melt the butter in a small saucepan over medium heat. Add the spices and peel and fry until they are fragrant in the butter. Add the fruit, brandy, and juice. Simmer for ten or fifteen minutes, stirring occasionally. Cool and refrigerate overnight to let the flavours really meld.

1. Heat the oven to 375°F. Line a couple of baking sheets with parchment paper.  Roll the puff pastry to a thickness of about 1/8-inch.

2. Cut circles in the pastry. You will have to determine how large you want your Eccles cakes to be. A 4-inch circle will make a quite small finished product. I prefer bigger Eccles cakes. Put a dollop of filling in the center of each dough circle. 

   Fold in half, like a potsticker dumpling, and seal the edges with your fingers. Bring the two pointy edges up and fold them in the center, on the curved seam. Flatten out the pouch with your fingers, and roll it into a circle - just thin enough that the filling shows through the dough a little. Try not to let it leak out. Make two or three shallow slashes in the top. 

3. Brush each pastry with beaten egg, and sprinkle with sugar. 

4. Bake for about 20 minutes, or until golden brown and puffy. 

5. 
   

Ross Lewis Soda Bread

This delicious bread recipe is adapted from a Lucy Waverman (formerly of the Globe & Mail) adaptation of an Irish recipe from Chapter One (a fancy Dublin restaurant). My adaptation of the recipe was a result of forgetting to add two of the ingredients, so it was really an error rather than a true adaptation. But do rolled oats really belong in soda bread, and who adds a single teaspoon of sugar to anything anyway?

A cool thing about this new recipe is that when you're putting some of the ingredients together it feels like you're participating in a crazy science experiment. You'll see what I mean, you mad scientist you.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 & 1/2 cup wheat barn
• 1/2 cup rolled oats (this is what I forgot to add)
• 1 & 1/2 teaspoon salt
• 1 & 1/2 teaspoon baking powder
• 1 teaspoon sugar (I forgot to add this too. Big deal.)
• 650 ml buttermilk (approximately 2 & 1/2 cups)
• 1 tablespoon molasses
• 4 teaspoons baking soda

Methods:

Preheat your oven to 400 degrees F. Grease a loaf pan and line it with parchment paper.

Combine all of the ingredients except the buttermilk, molasses and baking soda in a stand mixer fitted with a whisk attachment, if you have one. If not, use a hand mixer or a wooden spoon.

Heat the buttermilk with molasses in a pot until just warm. Stir in the baking soda (here's where the excitement happens), then add the buttermilk mixture to the dry ingredients and mix on a medium speed for 5 minutes. Increase the speed to high and mix for 2 minutes more.

Scrape the dough into the prepared pan and bake for 50 to 60 minutes or until the loaf is dark brown and hollow-sounding when tapped. Allow the bread to rest on a rack for 2 hours out of the pan. 

Maple Mala Noodles from the LCBO Food and Drink Magazine Travel Issue 2026 - Live and Learn

The Liquor Control Board of Ontario (LCBO) is one of the world's largest single purchasers of alcohol. It has been publishing a great food and drink magazine for years and last year, published its first travel version of the magazine. This recipe comes from the 2026 travel edition. I halved the recipe and made it for my friend Janice, an individual who is open to new flavours. The photo below is taken directly from the magazine, and here's why.....

My dish was not photograph-worthy. There were several things I did wrong with this recipe:

1) I served it warm, as directed, and the sauce basically slid off the noodles. Cold leftovers the following day had both better texture and flavour. 

2) The cucumbers were a questionable addition to this dish, even though I tried to make them slightly more flavourful by placing them in vinegar for several hours prior to plating. They really needed a better dressing. Any dressing. 

3) The meal should be served in an appropriate-sized bowl. I used a dinner-plate for this slippery noodle dish. That was unwise.

4) And finally, although I thought I was buying cilantro to garnish the meal, what I actually brought home from the grocery store was flat-leaf parsley.

I think that the dish would be significantly improved if topped with some crushed roasted peanuts and either a few cooked shrimp or bites of cooked chicken. 

Ingredients:

• 1 tbsp (15 mL) toasted sesame oil 
• 1/2 cup (125 mL) natural peanut butter, smooth or chunky 
• 1/3 cup (80 mL) warm water 
• 3 tbsp (45 mL) rice vinegar 
• 1/3 cup (80 mL) soy sauce 
• 1/4 cup (60 mL) dark maple syrup (very Canadian) 
• 1/3 cup (80 mL) stirred chili oil 
• 2 cloves garlic, finely grated or chopped 
• 2 mini cucumbers 
• 1 lb (455 g) dried wheat noodles  
• 1/4 cup (60 mL) chopped cilantro leaves and stems 

Methods:

In a large heatproof bowl, whisk the sesame oil, peanut butter and water until smooth. Add the vinegar, soy and maple syrup. Again, whisk until smooth. Stir in the chili oil (or chili crisp if using) and garlic. Set aside.  Using the side of a chef’s knife or a rolling pin, smack the cucumbers to break them apart. (Why, I'm not sure). Chop them into rough chunks. Cook the noodles in salted boiling water until tender. Just before draining scoop out 1/2 cup (125 mL) of the noodle water and reserve. Add the drained noodles to the sauce; toss to coat, loosening with a little reserved water if necessary. Divide between four bowls and top each with cucumber and cilantro. Serve straight away. Serves 4 

TIP:Use whatever wheat noodles you have on hand: Chinese, Taiwanese, even eggless dried Italian pasta. 

Poppy Seed Roll

I love the look of this poppy seed roll. It's very black and white. However, the taste of all those poppy seeds is verging on sinister somehow. While chowing down a large slice of the roll I found myself pondering the field of poppies in the Wizard of Oz and wondering "is this healthy"? Below is a link to the recipe I used. 

https://www.recipesfromeurope.com/poppy-seed-roll/

Baguettes

I used the baguette recipe from this website (https://www.agardenforthehouse.com/) and halved it to make two rather skinny loaves. Served the bread with my bacon and tomato risotto. It worked well.

According to Wikipedia, in November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage.In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists.

Directly from https://www.agardenforthehouse.com/.....the recipe without the ads.

Ingredients

• 500 g (3 1/2 cups) bread flour
• 10 g (2 teaspoons) salt
• 350 g (1 1/2 cups) lukewarm water
• 7 g (2 1/4 teaspoons) active dry or instant yeast

Instructions

Mixing the dough

• In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the water and yeast. Add the yeast mixture to the flour mixture, and stir with a wooden spatula or spoon until all of the flour is moistened. Cover the bowl with cling film or a damp towel  and let rest at room temperature for 30 minutes.

The first fold

• Lightly flour your work surface, and turn the dough onto it. Using your thumb and two fingers, grab any edge of the dough, lift it, stretch it, and then fold it back onto the center of the dough. Repeat this process all around the dough. The goal here is to create a tight ball. Lightly grease the mixing bowl (you don't have to wash it out first). Return the dough to the bowl with its smooth side facing up. Cover and rest the dough for 30 minutes.

The second fold

• Invert the bowl on the lightly-floured work surface, and let the dough dislodge itself naturally. Repeat the same stretch-and-fold business as described in the previous step. Once again, return the dough to the bowl with the smooth side up. Cover and rest for 30 minutes.

Dividing and pre-shaping the dough

• By now the dough will have risen considerably. Invert the bowl and let the dough drop naturally onto the lightly-floured work surface. Divide the dough into 4 segments -- each piece should weigh approximately 215 grams. Roll each segment into a cigar shape. Dust with flour, cover with a dry cloth or some cling film, and let rest, seam-side-down, for 10-15 minutes.

The final shaping

• Take a pre-shaped dough, turn it seam-side up, and gently flatten it with your fingers into a square shape. Use your fingertips to make a horizontal ridge through the center of the square. Roll over the upper half of the dough to meet the center ridge, and press to seal it there.  Continue rolling until you've achieved a cigar shape, and pinch the seam to seal it.
• Use your palms to roll the baguette to 12-14 inches in length. Place seam-side down in a slot of the baguette pan. Shape the remaining baguettes and place them on the baguette pan. Dust the tops with flour and then cover and let rest until nearly doubled in volume -- about 45 minutes.

Preparing the oven

• Meanwhile, place a shallow roasting pan on the bottom rack of the oven. Preheat the oven to 475°F. Also, bring a kettle of water to a boil.

Baking the baguettes

• When you are ready to bake, use a bread lame or extremely sharp knife to make a few diagonal slashes down the middle of each loaf. Then put the baguette pan on the center rack of the preheated oven, and immediately pour approximately 2 inches of the boiling water into the roasting pan below. Promptly close the oven door and bake until the loaves puff and turn a rich golden brown -- 15-20 minutes.

A tip for extra-crusty bread

• To achieve the crispiest crust, turn the oven off after the baguettes have finished baking. Remove the pan of water, and slide the baguettes off their pan and directly onto the oven rack. Allow the oven door to remain open just an inch or two as the loaves finish cooling.

Cheesy Soda Bread from the Two Whales Cafe in Port Rexton, Newfoundland

 

I've made a lot of versions of soda bread in my time. This recipe originates in Newfoundland at the Two Whales Cafe. To me, it has the texture of a scone. Yummy nevertheless. I'd never turn down a scone.

Ingredients:

• 3 cups of all purpose flour
• 4 teaspoons baking powder
• 1/2 geaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon yellow mustard powder, such as Keen's
• 1/2 cup cold butter, cut into cubes
• 3/4 cup of grated cheddar cheese, plus some to place on top of the loaves 
• 1 generous cup of milk soured with 1 tablespoon of vinegar or lemon juice
• 1 large egg, beaten

Methods:

Preheat your oven to 375 degrees F. Line a couple of cookie sheets with parchment paper.

Sift together the flour, baking powder, baking soda, salt and mustard powder. Rub the butter into the flour mixture. Add the grated cheese followed by the milk and beaten egg. Bring the dough together with a fork. Add more milk if needed but do not knead the dough.

Form the dough into 2 circles (I actually made three circles of dough). Using a large knife, score the top of the loaves into 6 sections. Sprinkle additional cheese on the tops of the loaves. Bake for 25 to 30 minutes until golden brown.

https://twowhales.ca/

Wacky Cake, AKA Depression Cake

When ingredients were scarce during the great depression, bakers became inventive.  Since today's political climate is giving many of us a great headache, if not a great depression, this might be the time to eat some chocolate cake.

Here's how to make a delicious cake without butter, eggs, or milk.

Ingredients:

• 1 ½ cups unbleached all-purpose flour 
•  1 cup white sugar 
•  4 tablespoons unsweetened cocoa powder 
•  1 teaspoon baking soda 
•  ½ teaspoon kosher salt 
•  6 tablespoons vegetable oil 
•  1 teaspoon pure vanilla extract ( I use 2 tsp) 
•  1 tablespoon white vinegar or apple cider vinegar 
•  1 cup cold water 

Directions:

Preheat your oven to 350°F. 

In an 8-inch square baking pan, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make 3 small wells in the centre of the flour mixture. AKA 'depressions', get it? Add the oil in one, the vanilla in the next, vinegar in the third, and pour in the cup of water. Whisk until well combined. Bake until a toothpick inserted in the centre comes out clean, after 30 to 40 minutes. Let cool completely in the pan on a wire rack.

Frost the cake with buttercream or cream cheese frosting to undo the depression era vibe. Or make a chocolate ganache, and serve with a dollop of whipped cream or ice cream. 

My sister Sylvia says: "I also have baked this batter in muffin tins to make cupcakes. They turn out really well."

Hot Cross Buns...Heavy on the Currants

I first posted this recipe for Hot Cross Buns from the Chez Piggy cookbook on April 3, 2020. I'm re-posting it now because I happen to love these buns, made with this very specific recipe. In fact, I made some just the other day. 'Tis the season.

P.S. I'll get back to Chez Piggy in an upcoming post. 

Ingredients:

• 3/4 cup granulated sugar
• 2 cups of warm water
• 1/2 cup of butter, softened
• 1 tablespoon active dry yeast
• 6 cups all purpose flour
• 1 cup of milk powder
• 2 eggs slightly beaten
• 1 tablespoon of the spice mix
• 1 tablespoon of sea salt
• 1 and 1/2 cups of dried currants
• 1 cup chopped candied peel, mixed
• 1 and 1/2 cups of sultana raisins
• 1 egg beaten with 2 tablespoons of milk (the egg 'wash')

Spice Mix:

• 4 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoons allspice
• 1 and 1/2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon

Icing:

• 2 tablespoons lemon juice
• 1 and 1/2 cups of icing sugar
• zest of 1 lemon

Methods:

In a large bowl, dissolve the yeast in the warm water. After about 10 minutes, stir in the butter, 2 lightly beaten eggs and milk powder. Add the flour, sugar, spice mixture, salt, currants, raisins and citrus peel and mix well. Turn the dough on to a floured board and knead until "silky". 

Here's where things get tricky. What exactly does silky dough look like? I'll never know. The dough never approaches a "silky" consistency when I make it. Sticky, yes.

Leave the dough to rise (in a greased bowl, and covered in plastic wrap) in a warm place for 2-3 hours until it has doubled in size. Punch down the dough and shape it into 18 buns. Place the buns on a couple of greased/papered baking sheets and allow the dough to rise again until not quite doubled in size. Preheat your oven to 375 degrees F. Slash the tops of the buns with a razor blade (very dramatically). Just before putting the buns in the oven, brush the tops with the egg-milk wash. Bake for 20 minutes. To make the icing, mix together the icing sugar, lemon juice and zest.  Ice the cooled buns with a cross of icing.

 

It's a new year.....this marks the end of 2020, the year of baking in the time of coronavirus.

  Happy New Year Everyone

                                                                        Get Vaccinated 

 

 

 

Citrus Cheesecake with Buttercream and Lemon Curd...this calls for a celebration

My sister Sylvia is a master at a number of things, cheesecake making being one of them. Here is a celebratory cheesecake recipe if I ever saw one. It combines the citrus flavours of lemon, lime and orange.

Cheesecake Ingredients:

• 2, 250 gram blocks of Philadelphia cream cheese
• 500 g ricotta cheese
• 1 cup granulated sugar
• 4 eggs, separated into yolks and whites
• 1 teaspoon pure lemon extract
• 1 tablespoon lemon juice
• 1 teaspoon grated orange zest
• 1/2 cup full fat Greek-style lemon yogurt .

Crust Ingredients:

• 1/2 cup melted butter
• 1/4 cup brown sugar
• 2 cups graham cracker crumbs

Buttercream Ingredients:

• 1/2 cup butter
• 2 cups icing sugar
• 1/2 Tsp lemon extract
• 1//4 tsp lime powder (called True Lime, and available in grocery stores)

Final Topping Ingredient:

• a jar of lemon curd

Methods: 

Preheat your oven to 300 degrees F. 

Combine the crust ingredients and pat them into the bottom of a 12 inch springform pan. 

Beat the egg whites to form stiff peaks. Set aside.

Beat together the cream cheese, ricotta and sugar. Add the egg yolks, citrus and yogurt and mix well. Fold in the egg whites. Pour over the crust in the springform pan. Bake for 1 hour. 

When cool, top the cheesecake with a layer of the citrus buttercream. Carefully spread 1/2 cup of lemon curd over the buttercream. Chill. Slice into 8 large or 12 more moderate pieces. Sylvia suggests that you can serve the cheesecake with a dollop of whipped cream if desired. 

My gallbladder has started aching.

Perfectly baked prior to 'icing'

Baked Apple Cider Doughnuts from NYT Cooking

The NYT Cooking columnists, (as wonderful as they are), seem to assume that everyone has a stand mixer and that it is essential for mixing things. Just not the case. A run-of-the-mill electric mixer works just as well here, as would vigorous mixing with a wooden spoon.

I happened to get a doughnut pan for Christmas, cuz' that's what happens when you order your own presents online, but a muffin pan will also work for this recipe.

It turns out that I am no longer reading recipes all the way through these days, but am only giving them a cursory scan. So, I dumped all the cinnamon into the batter, rather than leaving half for the cinnamon sugar. They taste fine. 

Ingredients:

•  nonstick cooking spray
• 1 ¾ cup/225 grams all-purpose flour
• 1 ¼ teaspoon baking powder
• ¾ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 cup/225 grams unsalted butter, at room temperature (divided)
• ¾ cup/165 grams light brown sugar
• ¾ cup/150 grams granulated sugar (divided)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup/120 milliliters apple cider

Methods:

Heat your oven to 350 degrees F. 

Lightly grease a 12 cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray. 

In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

Cream 10 tablespoons of the butter, the brown sugar and 1/4 cup of granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix on low speed until incorporated. Add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.