lammas

Learning About Lammas

I had always assumed that Lammas, Halloween, Imbolc and Beltane were fixed date celebrations while the Solstices and Equinoxes were moveable dates. It’s a bit like Xmas being a fixed date and Easter being a moveable one. I thought it was the same for our eight witchy holidays – four are fixed and four are moveable. Well, that’s not quite the case.

Realising Lammas was upon me I googled to see what was happening for Aussie Lammas. That is when I got a surprise. Some were celebrating on the traditional date of February 2nd while others were celebrating on February 4th. Why the discrepancy? Lammas is meant to be the mid point between the Summer Solstice and the Autumn Equinox, but if the dates of the Solstices and Equinoxes change, then so too would the midpoint. It makes sense, but does it feel right? I’m not sure. It’s something I will think on. One thing I do know – I won’t be celebrating Halloween on May 5th. When it comes to Halloween I’m a traditionalist – I celebrate on April 30th and October 31st 🙂

Lammas, also known as Lughnasadh, is the first Autumn festival of the year. Lughnasadh is derived from the name of the Celtic God Lugh while Lammas is derived from an Old English term for “loaf mass.” While I am into Gods, I am way more into bread, so to celebrate Loaf Mass Day, or Lammas, I went to one of my favourite places for jaffles – Bad Frankie.

Jaffles are one of my favourites forms of toasted sandwich. Two pieces of bread filled with savoury or sweet ingredients, buttered on the outside and then cooked in a special sandwich maker known by a few names such as pie iron, toastie iron or jaffle iron. The key to a jaffle is that the bread is toasted while the filling is heated and sealed between the slices of bread. It’s the sealing that makes it different to a toasted sandwich.

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Round Jaffle Iron

Rather than give a recipe for a jaffle, I’m going to share some photos of the different jaffles I have enjoyed from Bad Frankie and my other favourite jaffle place, Windmills and Waffles – a great place to break your trip from Melbourne to Adelaide when visiting the pandas 🙂

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Bangers & Mash from Bad Frankie – pork sausage and onion jam sandwiched between one slice of bread and one layer of cheesy mashed potato! And served with gravy!!

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The Chook from Bad Frankie – poached chicken, celery and pine nuts. Served with mayonnaise. My favourite 🙂

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Classic Ham & Cheese from Windmills and Waffles – served with tomato sauce and pickles on the side.

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Lamington from Bad Frankie – sponge cake soaked in chocolate, rolled in coconut and filled with jam. Served with cream.

Feeling inspired?
Let me know what your favourite jaffle fillings and creations are 🙂

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A Twist in the Pie

The first day of February in the Southern Hemisphere is Lammas, an ancient harvest festival that marks the mid-point between the Summer Solstice and the Autumn Equinox. Even though hotter days are still to come, Lammas marks the beginning of Autumn. Traditionally, breads baked from new crops were made as offerings to the gods. Back when I celebrated Lammas in a coven, I would always offer to make the bread for our ritual. I loved coming up with ideas and shapes for the loaves. As the ritual came to a close and we made our offerings of bread and wine, I felt blessed that I could provide for my coven and the Pagan deities I once believed in. I miss these simple rituals, and the Pagan deities I am slowing coming to believe in again.

To celebrate the first of the solar Pagan sabbats for 2016, I thought I would return to my roots and make a Lammas bread. I decided to try my hand at a French Sun Pie called a Tarte Soleil. A Tarte Soleil is a filled pastry that is twisted to represent the rays of the sun. They look complicated but they are actually easy to make – especially if you use store-bought puff pastry 🙂 All you need is patience, a steady hand and great ingredients. In fact, deciding what to fill my pie with was my biggest struggle.

As I was feeling nostalgic about past friends and covenors, I filled my first Tarte Soleil with peanut butter and strawberry jam – a tribute to all the wonderful American friends I’ve made. It was quite delicious and a lovely blend of sweet and salty. Emboldened by my success, I decided make another one. I really wanted to use sun-dried tomatoes to represent the sun but I can’t eat tomatoes so I didn’t want to make a lovely tart I couldn’t eat. That’s when I came up with an idea, I would make a feta and black olive filling and put sun-dried tomatoes in the inner circle only. That way I could at least eat the sun rays. Happily it was a tasty success and something I would be proud to bring to a Lammas gathering.

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Tarte Soleil

Ingredients
2 sheets frozen ready rolled puff pastry
1 tablespoon finely chopped sun-dried tomatoes
1/3 cup Danish feta cheese
1/3 cup whole Kalamata olives, pitted and finely chopped
1 egg, beaten
sea salt flakes for sprinkling

Instructions
Take pastry sheets out of the freezer to thaw according to the packet.
Preheat oven to 200C / 400F.
Line a baking tray with baking paper.
Cut pastry into two 23cm (9inch) rounds.
Place one round on the baking tray.
Lightly mark a 7 – 8cm (3inch) sized circle in the centre, being careful not to cut right through the pastry.
Place sun-dried tomatoes in the small circle.
Crumble a small amount of feta cheese over the sun-dried tomatoes.
Crumble remaining feta over the rest of the round, leaving a small margin around the outer edge.
Top the feta with olives.
Top with the second pastry round.
Press the edges together to seal.
Place a 7 – 8cm (3inch) sized glass face down in the centre of the circle, being careful not to cut right through the pastry.
With a sharp knife, cut the pastry into four sections, starting at the edge of the glass and working outward. Cut each section into half and then cut into half again. You will now have sixteen sections which will form the rays of the sun.
Remove the glass.
Gently twist each section, starting at the centre and working outward. You can twist one-to-two times, but be careful not to break them.
Brush pastry with beaten egg.
Sprinkle with sea salt.
Bake for 20 – 25 minutes or until brown.
Allow to cool slightly before gently sliding it off the baking paper and onto a serving plate. If the tarte sticks, gently prise loose with a spatula.
Can be eaten warm or cold.

If you want to try the peanut butter and strawberry jam version simply follow the instructions above but replace the filling with a 1/4 cup crunchy peanut butter and 1/4 cup strawberry jam.