~ Food Preparation Chant ~
Lord and Lady, charge this food
With the energy of Sun and the
power of Moon.
To be consumed in revelry
As I will it, so mote it be!
Broccoli and Mozzarella Soup with Nochette
Serves 4
For me, this is one of the best
soups in the world - the loveliest of greens, with gooey strips of Mozzarella
floating in it, and made decorative with pasta bows. It makes a
really special lunch or supper
dish, served with good French bread. You need only a selection of fresh
fruit to follow to make a perfect meal.
25 g (1 oz) sunflower margarine
2 large shallots, skinned and
sliced
500 g (1 lb) broccoli, trimmed
and chopped
900 ml (1 ½ pints) stock
100 g (4 oz) nochette (tiny
bows), cooked 'al dente'
100 g (4 oz) Mozzarella Cheese,
sliced
Salt and pepper
Heat the margarine in a pan,
add the shallots and gently fry for about 5 minutes until softened. Add
the broccoli and cook for 2-3 minutes, stirring well. Stir in the stock
and simmer for 15-20 minutes.
Purée the broccoli mixture
in a blender or food processor, then return to the pan. Stir in the hot,
drained nochette. Add the Mozzarella and heat through for 1-2 minutes
until melted. Add salt and pepper
to taste.
Tabbouleh
(Vegan)Serves 2
Middle Eastern cuisine is responsible
for this lovely recipe. Serve it as a starter, with warm pitta bread, or
as a simple lunch dish with a tomato and onion salad.
Bulgar wheat, 100 g (4 oz) soaked
in warm water for 30 minutes
1 onion, finely chopped
1 small bunch of parsley, finely
chopped
Mint, 1 tbs finely chopped
Olive oil, 2-3 tbs
Lemon juice, 2 tbs
Salt and pepper
Wedges of tomato, olives and
a sprig of parsley to garnish
Drain the bulgar wheat thoroughly.
Mix with the chopped onion and season to taste with salt and pepper. Stir
in the chopped herbs and then add the oil and lemon juice
slowly, stirring thoroughly.
Serve surrounded by wedges of
tomato and black olives, and garnish with a sprig of parsley.
Potage de poireaux et pommes
de terre
Serves 4
250 gr [1/2lb] potatoes (2 large
ones)
250 gr [1/2lb] leaks (2 large
ones)
100 gr [31/2oz] butter
10 cl [3.5 fl oz] milk
3 spoons olive oil
2 spoons of fresh chopped parsley
1/2 liter warm water [1 US pint]
salt, pepper & nutmeg
Peal and cube the potatoes, peal
and mince the onions and leaks. In a saucepan, heat the oil and gently
brown onions and leaks. Cover with a lid and braise on a gentle
flame for about 10 minutes.
Add the cubed potatoes, salt & pepper, and 1 or 2 pinches of nutmeg,
add the water. Let cook for another 15 to 20 minutes. Adjust salt &
pepper, and serve soup in each
tureen sprinkled with chopped parsley. You can prefer another herb to change
or vary flavors, coriander, basel or tarragon would be fine.
Mousse de Saumon et Câpres
Serves 8
450 gr [1 lb] of salmon fillets
20 cl [5 spoons] of sour cream
the juice of 1 lemon
1 medium potato of 150 gr [5
oz]
3+1 teaspoons of capers
1 teaspoon of Dijon mustard
salt & pepper
Cook the potato in salted water,
gently fry the salmon fillets in a pan. Take skin & bones off the salmon
fillets and crumble them roughly. Peel the potato and crumble it
roughly. In an electric mixer
with blade, put the salmon, potato, cream, lemon juice, mustard, the 3
teaspoons of capers, salt & pepper. Mix the whole for at least 2
minutes. Taste the mixture and
adjust seasoning. Pour in a fruitcake mold and leave in the fridge for
at least 3 hours. Ideally make it half a day before serving. Serve in
ear dishes, on a bed of lettuce,
making balls of mousse with a spoon. Sprinkle a few capers on it (left
spoonfull). You can replace salmon fillets by canned salmon which
still will give you a very good
entrée with the most simple recipe (just mix everything).
Beltane Recipes
Beltane Marigold Custard
2 cups milk
1/4 tsp. salt
3 egg yolks, slightly beaten
1/8 tsp. nutmeg
whipped cream
1 cup unsprayed marigold petals
1-2 inch piece vanilla bean
1/8 tsp allspice
1/2 tsp. rose water
Using a clean mortar and pestle reserved for cooking, pound marigold petals or crush with a spoon. Mix the salt sugar and spices together. Scald milk with the marigolds and vanilla bean. Remove the vanilla bean and add to the beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petals.
Beltane Barley Casserole
1/2 cup butter
1/2 cup sliced fresh mushrooms
4 cups chicken broth
2 cups barley
2 chopped onions
1/2 cup peas
1/2 cup pine nuts
Melt butter in a skillet and
saute the barley, stirring frequently until golden. Turn into a greased
3 quart casserole. Stir in the mushrooms, onions and peas. Add 3 cups of
the chicken broth. Bake in a preheated 350 degree F oven for 1 hour. Stir
in the pine nuts and the remaining cup of broth. Cover and bake for another
1-1/2 hours.
Aphrodesia- A passion drink
1 pinch rosemary
2 tsp black tea leaves
3 fresh mint leaves, or, 1/2 tsp. dried of same
5 fresh lemon leaves, or 1/2 tsp dried lemon peel
3 pinches nutmeg
3 pinches thyme
1 pinch coriander
5 fresh rose petals or 1 tsp dried
3 peaces orange peel
Pure water
Place all ingredients into a
tea pot. Boil water and add to pot (about 3 cups or so). Sweeten with honey
if desired. Serve hot.
May Day Pudding
1 tsp. butter
2 eggs
1-1/2 tsp. tansy
1/2 cup dark molasses
1-1/4 cup sugar
1/4 tsp salt
4 tbsp butter
6 cups milk
4 finely chopped sweet cicely leaves
1/4 tsp baking soda
1 cup yellow corn meal
Preheat oven to 350 degrees
F. With a pastry brush, spread 1 tsp butter over the bottom and sides of
a 2-quart baking dish. Set aside. In a 4-5 quart saucepan, beat the eggs
with a wire whisk until they are well mixed. Turn the heat on the stove
on low or medium. Stirring constantly with the whisk, add 4 cups of the
milk, tansy, sweet cicely, molasses, bakings soda, sugar, and salt. Simmer
on medium heat until molasses and sugar dissolve. Pour in the cornmeal
very slowly, stirring constantly to keep the mixture smooth. Cook uncovered,
stirring occasionally until the pudding is thick. Beat in the 4 tbsp of
butter and remove from heat. Pour in the remaining 2 cups of milk, beating
constantly. Pour the pudding into the buttered baking dish and bake 1 hour.
Reduce the oven temperature to 300 degrees F and continue to bake for about
4 more hours or until the pudding is firm.
Merry May Day punch
2 cups sweet woodruff (leaves and blossoms)
1/2 cup sugar
1 quart sweet wine
1 pint wild strawberries
grated peel and juice of one lime
Steep the woodruff in the wine
for 3 hours over low heat. Cool. Wash and hull the strawberries. Crush
and combine them with the wine, sugar, grated lime peel and lime juice.
Cover and chill for several hours. Strain liquid and discard the pulp.
Fill a large bowl with crushed ice, pour the punch over the ice. Add some
more sweet woodruff blossoms just before serving.
A simplified version of this:
2 bottles of sweet strawberry wine (Like Boone's farm Strawberry Hill)
2 bottles of sweet white wine
1 pint of strawberries
1 handfull of woodruff
sugar to taste
Wash the strawberries, but don't
hull. Mix all ingredients together and serve in a large punch bowl filled
with ice or use an ice ring with strawberries frozen in it. (Yes, we are
a bunch of drunks upon occasion!)
Bird's Nest Cookies
1 1/3 cups flaked coconut
1/2 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon salt
1-12 ounce package M&M's mini baking bits, divided
Preheat oven to 300 degrees
Spread coconut on ungreased
cookie sheet. toast in oven, stirring occasionally until coconut just begins
to turn a light golden color, about 25 minutes. Remove toasted coconut
from cookie sheet; set aside. Increase oven temperature to 350. In large
mixing bowl, cream butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine flour and salt; add to creamed mixture, only until
combined. Stir in 1 cup M&M's mini baking bits. Form dough in 1 1/4
inch balls. Roll heavily in toasted coconut. Place 2 inches apart on lightly
greased cookie sheets. With thumb, press indentation in center of each
cookie. Bake 12 to 14minutes or until golden brown. Remove cookies to wire
rack; immediately fill indentations with reserved candies, using a scant
teaspoonful ineach. Cool completely. Makes about 3 dozen cookies.
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