Category Archives: Imbolc/Candlemas

Spring spinach is here and so is a birthday celebration. A savoury pinwheel bun sounded like a nice addition to a weekend brunch, especially for someone not especially into sweets. This recipe is based on the classic 90 minute cinnamon bun version. The dough rests once for 10 minutes and then again for 30 minutes […]

Earlier this month I posted Imbolc Seed Bread and it got me wondering if a “sweet” version might be possible as well. It took a couple of tries as flavours blend differently in lentils than in flour but according to those doing the taste testing (thank-you!) we got there. Red lentils are full of B […]

At this time of the year, the idea of doing something with lots of seeds always comes to mind. The potential within as a new cycle begins is one of the themes of Imbolc. A quick search around the house revealed, Brown Mustard , Black Sesame, Caraway, and Celery seeds along with the ones already […]

Around 1912, my grandfather was a preteen part-time helper with the local bakery in Heacham. England. He left to come to Canada in 1914, so I say around. One of his jobs was assistance with the making of pound cake. The bakery made plain and almond varieties. As he told the story,  the only difference […]

I chose lemon verbena, stinging nettle and rosemary for this Imbolc cheese. If you can’t find all on any one list of Imbolc herbs, it is because I picked and chose, based on what I had readily available and my intentions. The word Imbolc/Imbolg is from the Gaelic for “in the belly” and speaks to […]

Sometimes you choose based on flavour, sometimes it is the time of the year or what is on hand. This is one of those recipes. Imbolc is a couple of weeks away. Honey Lune Hivery posted a list of five Imbolc herbs that are “in your pantry”. Basil, Bay, Heather, Rosemary and Chamomile were on […]

Grapefruit may seem like an unusual choice for an Imbolc post. Many of our cherished traditions are based on local European weather patterns and the symbolism that has grown through the centuries. Exploration and population expansion has brought new foods into the Wheel of the Year as the intention has always been to use what […]

Traditionally this was a time of tightening belts and for many, after the festive season, it might still be today. Needing to be careful as there is little to eat beyond what has been preserved through the year can feel familiar if Covid-19 had an effect on income and/or expenses last year. I am lucky […]

Custard is most often thought of as an Imbolc dish, fresh milk being finally available. Here’s the catch, eggs would not have been available until around spring equinox. It is around that time birds have enough light to begin laying eggs for the new cycle of life. Any custards made between October and March would […]

Last month I taught a class called “Cooking with Less”.  It was in conjunction with a World War Two display at a local museum that focused on keeping your family healthy when rationing and lack of availability was common. This is one of the recipes I baked and brought along to class. It is made […]