Chocolate Puff Slice with added Flower Power
Ostara Food Inspiration. Eggs, Buns and Chocolate... but oh so much more!
Hello again, today I have for you an Ostara basket full of tempting ideas for celebrating the Spring Equinox this weekend. One of the great things about celebrating the true season in Aotearoa, New Zealand is the consumer world is out of touch - they haven’t caught on. We are free from their pressure and their mediocre, slave laboured and traded chocolate eggs. We can pick and choose what feels right and good to us personally for the season. The way it should be.
Here, again I would acknowledge there is a certain privilege in being able to pick and choose not only monetarly, but of education and perhaps most importantly of a supportive network.
Lamb; seems to feature on every modern Spring inspired menu. Personally I feel it’s too soon and not particularly ethical to eat lamb in (our) September. It’s either not truly lamb anymore, being older and closer to mutton or from very young animals under 2 months, in much the same way veal (now not so popular) was a traditional food in early Spring when milk raised young calves (veal) were “excess” to requirement. We don’t eat a lot of meat, I prefer fish. Yet, while I adore seasonal Spring whitebait (īnanga), the huge decline in numbers spurning and increased pollution from too many dairy cows (the quality of our rivers in a precarious state from agricultural run-off) means whitebait are no longer an option for me personally.
Let’s talk about veg!
Asparagus; has arrived, something I very much look forward to every year are those first slender stems. Gently simmered in a shallow pan with teeniest amount of water, but lots of butter, pepper and salt. The freshest new produce needs little preparation.
Other than new asparagus it’s really the leafy greens moment, as we wait for the first broad beans and baby new potatoes. Herbs too really come into their own, parsley, chives and mint are back with a vengeance. I like to give them a hero status for their vitality and use them abundantly in slaws, salads and tabbouleh.
Eggs; I think an Ostara themed brunch is a mighty fine way to celebrate, while other festivals often revolve around a large roast bird at midday. The Spring Equinox can be a lighter affair and with breakfast being the “break” in our overnight “fast” it brings with it parallels of new beginnings, renewal and growth. Eggs are synonymous with breakfast or brunch, so have them your way. But in case you need a few ideas.
Perhaps some simple fluffy scrambled eggs with tangy goat’s cheese and chives poked in a warm croissant.
Make the effort with poached “Eggs Benedict” will it be with traditional ham or with salmon, or perhaps “Eggs Florentine” with wilted spinach on a English muffin split and topped with hollandaise… or change up the flavours with some spicy chorizo and charred capsicum.
Heidi Swanson recently posted a super tasty looking focaccia sandwich with a kale and spring onion sheet / tray baked frittata filling, along with roasted cherry tomatoes and serrano chili spread.
Ed Smith or "Rocket and Squash" as he is on Instagram posts regular reels with “This weekend’s egg.” A couple of his most popular are of Turkish recipes for “Menemen” a spiced scrambled egg dish and “Çilbir” known simply as “Turkish eggs” - poached and settled in a garlic flavoured yoghurt and topped with an Aleppo pepper browned butter sauce.
“Shakshuka” or the Italian version “Eggs in Purgatory” is another a favourite of ours, eggs poached in a hot tomato based sauce, Sami Tamimi has a green version.
Devilled eggs, or “Oeuf Mayo” a classic French bistro meal of boiled eggs with mayonnaise and various salad or sides.
Of course you needn’t limit any of these ideas to breakfast, brunch or indeed this weekend.
Buns; Hot Cross Buns (we personally call them “Pagan buns”) or Currant buns, Boun or Honey Buns. Buns were traditionally made for Pagan festivals with honey and the finest flour available.
A cross marked in the top of each bun has signified a number of different ideas or symbols, including the four quarters of the cross representing the phases of the moon or symbolising rebirth after winter. Some believe the cross represented an ox’s horns, “boun” meaning sacred ox and acknowledged the ancient ritual of sacrificing an ox at the Spring Equinox. It is also thought to have been the phallic fertility symbol of Odin the (Pagan, Norse or Germanic) Wōden god, and / or the tree of life. Long before being ruled and replaced as a symbol for Christians and of Christ’s crucifixion.
It’s interesting to note that Soul cakes served around Samhain or the following All Soul’s day are also sometimes marked with a cross.
“Semlor” (the plural of a “semla”) are Swedish cream buns, traditionally served on Shrove or Fat Tuesday before Christians Lent fast. I think they make great Spring Equinox fare too, maybe because I’m a marzipan fiend, which they are filled with along with cardamom flavoured whipped cream and dusted with icing sugar.
Old School Cream buns, (originating from Cornish Splits or Scottish cream bun heritage) are soft white buns filled with whipped cream and a wee blot of raspberry jam - seriously scrumptious too.
Zante currants; also known as Corinth raisins, Corinthian raisins. Or simply “currants” (yet being a small grape and not part of the Ribes family) seem to be a recurring theme in baking for Easter Ostara. Obviously Hot Cross Buns, but also in the old school Easter biscuits, Mothering Sunday’s Simnel cake and St David’s Day (1st of March) Welsh Cakes. One of my favourite way to enjoy currants however, is not tied especially to Spring, super buttery and flaky pastry Eccles Cakes, traditionally served with Lancashire cheese. If you’re not into baking or pastries, currants can make a sweet note in dishes such as a roasted cauliflower salad, or spiced rice pilaf.
Citrus; is still very much in season, any lemony, orangey treat is a wonderful and merry addition to your Ostara celebrations. Whether lemon baked chicken or a zesty lemon linguine. Lemon delicious pudding, an Upside Down Orange or Syrupy Cake or simply crêpes with lemon and sugar. A lemon and poppy seed loaf or French madelines with a citrus glaze.
Don’t forget to fill your cup, with a healthy lemon tea, floral lemonade or go wild with a margarita or finish with a sophisticated lemoncello.
Rabbits; come in many forms, naturally with their extra fertile nature. With a cutter or simple stencil, rabbit shaped fairy breads, shortbreads or gingerbreads are born and quickly multiply. You may like to try your hands at Figolli, a traditional Maltese almond filled biscuit.
Not only sweet bunnies, but cheesy, seedy, herby rodents are cracker breeders too.
Don’t limit your fairy bread to packaged sprinkles or 100s and 1000s. Grated mixed root vegetables (beetroot, various carrots, radish) herbs, edible flowers and petals with cream cheese or hummus make nourishing breads (fritters and wraps) for your inner fairy too.
Chocolate; often for most of us comes in a ready prepared form for festivities. But most of what is on offer is less than average these days to be brutely honest. Unless of course you seek out independent chocolatiers who make an effort, often using a higher grade and fair traded chocolate.
Our preferred (and economical) practise is to utilise a well known local brand, but make it 1000 times better. Reinventing it, if you will into homemade treats. Creating decadent spiked profiteroles, eclairs or brownies, gourmet rocky-road or chocolate crackles made simply with melted chocolate (no coconut oil or shortening) and our own toasted muesli mix, extra seeds and nuts.
Now please don’t think about the sugar in this recipe below, it’s been a long Winter, yeah?
My J has always gone in for marshmallow treats, mallowpuffs, chocolate fish, and yes the marshmallow eggs at Easter, so this gets a mega thumbs up from him.
I’m kinda wishing now I had put the flowers on when the chocolate was still soft, but I thought the photos would look better if they weren’t too embedded, anyway I wasn’t ready to make another one just yet. If you didn’t want to use edible flowers (But I love them so!) You could add dried fruit or nuts, crushed biscuits, even lollies or cake decorations for extra bling. You could also make a mint version using fresh mint leaves and adding peppermint essence to the marshmallow instead of vanilla. Or create a zesty orange rendition. I can think of many possible variations, either way I really hope you like it!
Chocolate Puff Flower Slice
A firm family favourite, yet rare festive treat of ours is this very indulgent take on what could be described as a “Mallowpuff” or “Tunnocks Tea Cake” in slice form, where you choose how crazy the size and portions are. Edible floral touches add a sprinkling of Spring whimsy.
For the biscuit base
1/2 cup (120 grams) of sugar
65 grams of butter, softened
1 teaspoon of vanilla extract
1 small (pullet) egg
1 cup (150 grams) of plain all purpose flour
1 teaspoon of baking powder
pinch of salt
For the marshmallow
3 gelatine leaves, broken up
60 mls of cold water
1 tablespoon of light honey, I use clover
1 cup (240 grams) of sugar
100ml of cold water
pinch of salt
vanilla or another flavouring of choice (optional)
For the Chocolate and decoration
160 grams of milk or dark chocolate, chopped
sweet edible flowers and herbs (such as dandelion, primula, polyanthus, speedwell, violas, pansies, marigold, rose, borage, rosemary, mint, lemon balm, thyme. Please be sure of what you choose!)
Preheat your oven to 180°C (356°F)
In a large bowl, cream the butter and sugar together until pale and fluffy.
Add the vanilla and egg and beat until well combined, scraping down the sides if necessary.
Sift the flour, baking powder and salt and fold into the butter, egg mixture until it begins to come together.
Line a 20cm by 30cm slice baking dish with parchment.
Press the biscuit dough into the dish lightly and evenly with the back of a spoon.
Bake for 20 to 25 minutes until baked through and lightly golden.
Leave to cool completely, while you make the marshmallow below.
Place the broken gelatine leaves and first measure of water in a large bowl or the bowl of your stand mixer and leave to swell.
In a medium sized saucepan place the honey, sugar and 2nd measure of water.
Stir continuously over a gentle heat until all the sugar has dissolved.
Bring the mixture to the boil, boiling steadily for approximately 8 to 10 minutes watching all the time until the mixture reaches 115°C (239°F) or “soft ball” stage on a candy thermometer.
Turn off the heat and wait 2 minutes for the mixture to cool slightly.
Carefully pour the mixture onto the swollen gelatine leaves and beat slowly to dissolve, increase the speed and continue for 10 minutes until the marshmallow is very thick and white.
Spread the marshmallow over the biscuit base and leave to set for a couple of hours at room temperature.
Carefully melt the chocolate in a bowl set over a second larger bowl or saucepan of hot water.
Stir regularly until fully smooth without any lumps.
Spread the melted chocolate over the set marshmallow and decorate as you wish with edible petals and herbs.
Leave the slice to set further either at room temperature or in the fridge.
The chocolate may “bloom” with white smudges or streaks, however this will not affect the taste. It’s simply a side-effect of untempered chocolate.
Slice and share as desired.
I would love to know if you enjoyed this Ostara basket of treats, let me know if this recipe or any of my other food ideas appealed to you. Or if you plan to mark the weekend with a special meal or dish that’s equally decadent!
Seasons Blessings 💫
Bron
Holy cow, that looks delicious! 😋