The Pagan Heart Kitchen Witchery Recipes

April 2005 Issue

Kitchen Witchery Recipes     Birch Tree Cookies Makes about 30-40 logs 3/4 cup Splenda 1/2 cup butter, softened 1 tbsp milk 2 tsp vanilla 1 egg 2 cups all-purpose flour 1 tsp baking powder 1 tsp cinnamon 12 oz white frosting, or vanilla flavoured white icing 2 oz bittersweet chocolate, melted Heat oven to 400F and grease a few cookie trays. Mix sugar and butter until creamy. Add milk, vanilla, and egg and beat well. Add flour, baking powder, and cinnamon and mix well Scoop out balls of dough and roll on a floured surface to form logs 6 inches long. Bake for 5-8 minutes until golden brown Remove from trays immediately and cool completely. Coat with icing and let set. Drizzle chocolate across the logs to create the impression of birch bark Chicken Breasts in Lemon Sauce 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) 1/2 cup all-purpose flour Olive oil to brown 2 tsp chopped garlic 1 cup dry white wine or apple juice 2 tbsp lemon juice 1/2 tsp pepper 1 tbsp capers, drained If desired: strawberries and parsley sprigs Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat oil in 12" skillet over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, turning once, until chicken is brown. Add wine and lemon juice; sprinkle with pepper. Heat until hot. Sprinkle with capers. Garnish with strawberries and parsley Curried Chicken Salad 1/2 C. fat free yogurt 1/4 C. fat free mayonnaise 1 1/2 tsp. yellow curry 1 clove garlic, minced 1/4 tsp. salt 1 large apple, diced 1/4 C. red onion, finely chopped 2 boneless skinless chicken breasts, cooked and diced 1/2 C. currants Combine first five ingredietns in a bowl until well blended. Add the remaining ingredients and combine well. Serve over mixed greens and top with toasted almonds if desired Fool Imdamis 2 cups dried fool (broad beans) 1 teaspoon baking soda 4 onions, diced 2 cloves garlic, chopped 4 tomatoes, diced 1/2 cup lemon juice 1/2 cup olive oil 1 sprig fresh mint, chopped Salt and pepper to taste Soak the fool overnight in water to cover with the baking soda. Rinse, cover with water, and cook for 1 hour. Drain Saute onions very lightly in oil, then add to the fool and let cool Add tomatoes, garlic, mint, lemon juice, salt, and pepper. Serve cold with flat bread and yoghurt Irish Stew 1 lb lamb, cubed 2 lb turnips, diced 1/4 lb carrots, diced 1/4 lb parsnips, diced 3 onions 3 cloves garlic, chopped 1 tablespoon brown sugar 2 & 1/2 cups vegetable stock (plus 1/4 cup white wine if desired) Salt, pepper, 5 bay leaves, sprig fresh basil 1/2 cup barley Brown onions, garlic, and meat in oil. Sautee carrots and parsnips separately, add brown sugar to glaze, and set aside Place meat, onions, garlic, turnips, and liquid into a casserole dish with the barley. Add salt, pepper, bay leaves, and basil, cover and bake at 350 degrees Farenheit for about 40 minutes. Add carrots and parsnips Leave to cook an additional hour. Mash in some of the vegetables before serving Notes: Beef can be substituted for the lamb, and potatoes for the turnips Extra vegetables can be added in - reduce the amount of carrots and parsnips proportionally Lamb Meatballs 2.2 lbs ground lamb 3 cloves garlic, crushed 1 egg mint, finely chopped (to taste) 1 cup breadcrumbs Pinch salt Pinch pepper 1/2 cup red wine 1 tomato, skinned and grated 1 onion, grated 2 tablespoons olive oil Mix all ingredients except oil and breadcrumbs. When well combined, mix in breadcrumbs and sit, covered, in the refrigerator for an hour. Using a dessert spoon, scoop out portions and roll into balls Heat enough oil to cover the meat balls and then fry until cooked - about 8 minutes This goes really well mixed into Lentil and Vegetable Soup. A healthy alternative is to bake in a moderate oven (350 F) until cooked Lavendar Lemonade 5 cups water 1 1/2 cups sugar 12 stems of fresh lavender 2 1/4 cups lemon juice Boil 2 1/2 cups of water with the sugar. Add the lavender stems and remove from heat. Place on the lid and let cool When cool, add 2 1/2 cups of water and the lemon juice. Strain out the lavender Serve the lavender lemonade with crushed ice and garnish with lavender blossoms. Serves 8 Lentil and Vegetable Soup 1 lb brown lentils 2 large onions, peeled and chopped 5-6 cloves of garlic, thinly sliced 2 medium carrots, peeled and diced 1 small turnip, peeled and diced 1 tablespoon fresh oregano, chopped (or 2 teaspoons dried) 5 bay leaves 1 cup olive oil Salt to taste Wash lentils and soak overnight. Rinse and drain. Place in a large saucepan and cover with 6 quarts of cold water. Bring to the boil for 5 minutes, skimming any scum from the surface. Drain Bring an additional 6 quarts of water to the boil, then add all ingredients except oil and salt. Boil for 40 mintues, skimming scum off surface. Add oil and salt, simmer an additional 10 minutes and serve Metheglyn 2 pounds raw honey (avoid blended honey if at all possible) 3 quarts spring (not city) water 4 large cloves, cracked 1 nutmeg cracked in 2 3 sticks of cinnamon 1 inch piece of ginger root, peeled and sliced thinly 3 tablespoons orange zest 2 pints worth of packed fresh red rose petals dry bread yeast Bring 3 cups of water to a simmer, and then add the cloves, nutmeg, cinnamon, ginger, and orange zest. Simmer for 10 minutes Add the remaining water and bring to almost boiling and then stir in the honey - stir thoroughly and constantly while adding to prevent the honey caramelising. Keep it at that point and begin skimming the white scum as it forms (if the scum is yellow, the heat is too high). Once the scum ceases collecting, add rose petals and simmer an additional 10 minutes. Cover and leave overnight Strain equal amounts into 2 large bottles, leaving a good 2-3 inches at the top. Add 1 & 1/2 tablespoons yeast to each bottle and attach an airlock Leave airlock undone for 24 hours. Seal and store in a warm place until the airlock releases (anywhere from 1-3 weeks) and then rack into clean bottles. Add a cup of spring water to each bottle. Seal and age 8 weeks (until mead is clear) in a cool, dark place. Rack into final bottles, leaving the dregs in the old bottles The mead will last at least a year - as you get the hang of mead-making you'll start producing bottles that age well over a few years Pears in Heaven 4 pears - firm but ripe 8 oz dark chocolate Cold water Splenda Sprig mint, chopped 12 fresh raspberries Peel, halve and deseed the pears. Place in a baking dish, sprinkle with Splenda, and almost cover in water. Bake in oven at 375 degrees Farenheit until tender. Remove from water and set on dishes, so they rest on their backs Melt chocolate slowly in a saucepan and pour over the pears. Place 3 raspberries in the hollow, sprinkle some mint over the top, and serve Pumpkin Rosti 3 cups grated raw pumpkin 2 lightly beaten eggs 1/3 cup chopped fresh parsley 1/2 cup grated parmesan cheese 1/2 cup plain flour Mix all ingredients well. Shallow fry 1/4 cup dollops in hot oil until lightly browned on both sides. Drain on absorbent paper Serve topped with sour cream, or the liquid from the Stuffed Vegetables Strawberry Passion 1 large punnet of strawberries 1/2 cup Splenda or fine sugar (not icing sugar) 2 tablespoons Cointreau Pulp of 3 passionfruits, or juice of 1/2 orange Sprig of fresh mint, chopped Wash and slice the strawberries. Sprinkle the Splenda over them and lightly toss. Refrigerate 1 hour Mix the Cointreau with the mint and juice or passionfruit. Drizzle over the strawberries and serve with fresh whipped cream Stuffed Eggplant Bake One large eggplant 1 orange or yellow bell pepper, sliced 2 tomatoes, sliced 3 large cloves garlic, sliced thinly 1 leek olive oil basil oregano shredded mozzerella or thinly sliced bocaccini basting brush Preheat oven to 375F. Lightly oil 13x9 casserole dish or spray with a nonstick spray, set aside. Slice eggplant lengthwise with each slice approximately 1/4 inch thick. Lightly salt each side of eggplant and set aside for 30 minutes on a cookie rack with paper towel underneath. Pat water off of egplant. Lightly brush olive oil onto egplant Cut each slice of eggplant in half horizontally. Pair equal sized slices. Place halves of eggplant slices in casserole dish. On top of eggplant place slice of tomato, pepper, garlic (to taste), a few leek rings and sprinkle with shredded cheese and herbs. Place eggplant slice on top and repeat process. Place in oven and bake for approx. 30 minutes or until top is brown and eggplant fork tender This eggplant dish is very tastey served with sauteed quinoa or bulgar wheat. For added flavor spoon a tbsp. of tomato sauce on eggplant before the sliced tomato Stuffed Zucchini and Capsicum 6 large zucchini 6 large capsicum (bell peppers) 1 large can whole tomatoes 3 cloves garlic, minced 1 tablespoon fresh mint, chopped Salt and pepper to taste 1 cup cooked white rice 2 lb ground lamb or beef Clean the zucchini, cut off the top and core - leaving a thin shell. Clean the capsicum, remove the top and reserve. Clean out the seeds from inside. Place zucchini and capsicum in a bowl of cold water (to cover) with the mint and garlic for 10 minutes Mix the rice, meat, salt, and pepper. Drain the zucchini and capsicum (reserving the water) and loosely stuff with the mixture. Place the tops back on the capsicum Place in a pan with the tomatoes and the reserved water. Cover and simmer on low heat until tender - about 30 minutes These suggestively shaped vegetables make an ideal centrepiece to any fertility festival! Try presenting them on washed grape leaves. Tabouli 4 bunches of washed and dried parsley 1 bunch of washed and dried mint 1 bunch green onions 5 ripe tomatoes Salt and pepper to taste 2 lemons 1 cup olive oil 1/2 cup crushed wheat, soaked and drained Trim the stems from the herbs and the roots and dead leaves from the green onions. Finely chop them and place in a large bowl. Sprinkle with salt and cover in water Wash tomatoes and dice finely. Squeeze the lemons and remove seeds. Add oil, salt and pepper to taste to the juice. Strain the herbs and onions Mix all ingredients in a large bowl, chill and then serve

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