2006 IMBOLC/LUGHNASADH RECIPES ENTRIES

[Crow]

Notice: Original recipes that can be eaten or drunk. Also, you may submit special incense blends, soap-making concoctions, potpourri mixtures, lotions, potions, etc.

[Mey]

ENTRY

It's an old one but it deserves a place in the Eisteddfod so here it goes:

After an inspiring week (read: drunk) at Wacken Open Air in the North of Germany (with many thanks to Tom) and many discussions about The Davinci Code I proudly present you:

Pizza Fibonacci

On an empty pizza you place:
1 huge spoon of tomato sauce to cover the bottom of the pizza with
1 huge mountain of cheese but save it for last to cover everything with
2 cloves of garlic
3 slices of mozzarella cheese
5 tiny tomatoes (in half)
8 slices of bacon
13 red onion slices
21 muchroom slices

Bake it in the oven and enjoy!


Thanks to Mika for the pic!

[barmybam]

Entry
Chocolate Heaven

7oz plain cooking chocolate
2oz butter
6oz condenced milk
5oz rich tea biscuits

Break half the choc into pieces. place in a saucepan with butter & condenced milk. heat gently, stirring until completely melted. remove pan from heat. break biscuits into small pieces, stir into choc with raisins. line a 1lb loaf tin with foil, pour in mixture. pack down & chill until set. turn it out onto a serving dish. melt remainder of choc & spoon over "loaf" leave to set.

[turtlewitch]

My entry came into being because of our grove's annual 'rainbow dinner' at midwinter. This year my challenge was to make a blue dessert but blue could be taken either literally or poetically. I tried to make something that tasted 'blue' and had a fanciful name with 'blue' in it and came up with this treat - Turtle

Blauw van de kou/Cool blue

Put some dried lavender buds to two or three tablespoons of white caster sugar, leave overnight in a closed container. Whip about 250 decilitre whipped cream with lavender sugar (to taste). The lavender makes for a fresh 'blue' taste.

Make an icing with powder sugar and some blueberry juice.

Build your cake from about 50 (whipped) cream eclairs (I got mine ready made from the deep frozen section at the supermarket, but you can make your own). Mine became piramid shaped. Drip each layer of the piramid with the icing. The lavender whipped cream holds each layer together, whereas the blueberry icing adds to its good looks.

Sprinkle smarties chocolates all over the cake and decorate with a cold climate animal figurine (I copied an polar bear from a children's book and mounted it on a stick) on top. For extra's I put little firework sparkles (the kind you put on birthday cakes) in the piramid and lit them while dessert was served.

This dish served nine grown ups and five sweet toothed children.

[OrlandoDruid]

Recipe Entry for Archangel Raphael's Incense

I wanted to share a recipe for a beautiful Incense powder that is full of healing, cleansing, and spiritual protection power. I thought some of you would enjoy this.

Archangel Raphael's Incense
4 Parts Lavendar
3 Parts Frankincense
2 Parts Benzoin
2 Parts White Sage
1 Part Myrrh
1 Part Rosemary

Grind to a powder and burn over hot coals. Remember to burn in a controled environment.

Enjoy the Healing Powers of Archangel Raphael's Incense

[Faydra]

Here I go too. A nice little recipe for a salad dressing, that can be used either on a bed of young lettuce mix or a mix of cucumber/tomatoes/green peppers.


125ml of Olive oil
125ml of Red or White Wine vinegar
1 table spoon of Dijon mustard
1 skined garlic clove (not crushed)
1 tea spoon of sugar
1 table spoon of basil
1 tea spoon of parsley
1/2 tea spoon of celery salt
1/2 tea spoon of pepper

Mix well and let rest for at least 2 hours. Remove the garlic.
To make a nice variant, add a bit of mayonnaise to the salad to make a creamy dressing.

[Avidubituonix]

Beetroot soup

2/3 people
1 big beetroot
2 large potatoes
1 small onion
1 laurel leaf
2 cloves
A little of cider vinegar
1 tablespoon of French mustard
1/5 litre of vegetable stock
2/3 tablespoon of crème fraiche
Salt, Cayenne pepper,

Peel and cut the beetroot and potatoes into small cubes. Slice thinly half of the onion and brown gently in a little of oil.
Add the beetroot and potatoes cubes. Brown few minutes before adding the stock. Add the laurel leaf, the half onion picked with the cloves.
Simmer 45 minutes
Take out the laurel, the half onion and cloves.
Blend everything and add the mustard and vinegar.
Add to taste salt and Cayenne pepper.
Simmer again 10 minutes.
Put the soup in a plate, add the crème fraiche and draw a picture with.

[Avidubituonix]

Prawn with Porto Wine

2/3 people

500g of prawns with tail on
1 dl of Sweet and sour sauce
1 dl of Port
2 garlic gloves finely chopped.
Salt

Mix on a cup the sweet and sour sauce with the port.
Stir fry the prawn 2 minutes with the garlic and the salt.
Add the sauce and let cook one more minute before serving.

[Avidubituonix]

Délice d'Aphrodite (Aphrodite's delight)

2 people
1 one banana
2 fresh figs
Butter
3 teaspoon of brown sugar
2 dl of sweet white wine (type Alsace wine)

Peel and cut in two lengthwise the figs and the banana. Melt the butter in a frying pan and brown the banana half for a minute or so. With the brown sugar. Take out the banana and brown the fig for 2-3 minutes in the same frying pan.
Put the half banana and fig on a plate on a very evocative manner.
Meanwhile deglaze the pan with the white wine. Let reduce few minutes then top the bananas-figs with it and serve.
To be less evocative, you can slice the banana.

[Earthwoman]

Budin Azteca (Aztec Pie)

One of the virtues of this comfort dish is that it is extremely versatile: you can use corn or flour tortillas; you can use chicken, beef, pork, beans, vegetables (e.g., zucchini, zucchini flowers), or a combination; you can use strips of poblano peppers or of milder jalapeno peppers—the possibilities are nearly endless.

Ingredients:

About twenty tortillas, flour or corn, torn in half

1 28 oz. can crushed tomatoes (my preference, if I’m in a hurry), or canned tomato sauce, or homemade tomato sauce

1 lb. cooked and shredded chicken (beef, pork, what-have-you) or cooked beans (pinto beans work well here) or sliced vegetables, or any combination you deem appropriate

3 poblano peppers, or about 12 jalapenos, seeded and cut into strips (you might want to wear gloves when you handle the peppers—this is a lesson I learned the hard way)

Cheese—cheddar and/or Monterey Jack—to taste

Sour cream (fat-free is fine) to taste


1. Place a layer of tortilla halves on the bottom of a casserole dish.

2. Pour about 1/3 of the crushed tomatoes or tomato sauce on top of this layer; spread around the sauce with a spoon.

3. Add 1/3 of the shredded meat (beans, vegetables, etc.) and spread it into an even layer; then, add 1/3 of the pepper strips as the next layer.

4.Dollop sour cream in several spots, to taste; add a layer of cheese (again, to taste).

5. Repeat steps 2-4 twice more.

6. Bake in a 350 degree F oven about 20-25 minutes.

[Earthwoman]

Cobblestone Bread

Ingredients:
1 pkg. active dry yeast
¼ c. warm water, about 110 degrees Fahrenheit
2 c. milk, scalded and cooled to about 110 degrees Fahrenheit (“baby bathwater temperature”)
2 TBSP white sugar
1 TBSP butter or margarine (I use Smart Balance spread)
2 tsp. salt
About 6 cups all-purpose flour (note: on humid days, you may need a little more flour)
2 eggs, beaten, or egg substitute
1-2 tsp. poppy seeds (optional)

Combine the active dry yeast and the warm water; stir until dissolved. Let the mixture set until the yeast is activated, about 5 minutes. In a separate, larger bowl, combine the sugar, salt, and butter or margarine, and the cooled scalded milk.

Add the yeast mixture to the cooled milk mixture. Stir in two cups of the flour; then, incorporate the remaining flour, ½ cup at a time, until the dough is moderately stiff.

Knead the dough on a floured surface about 10 minutes, or until elastic and smooth. Oil the larger bowl you used previously; place the dough in the bowl, turning the dough once so that all sides are lightly coated with oil. Cover the bowl with a cloth and let the dough rise in a warm place (e.g., over a pilot light) until the dough volume has doubled, about 45-60 minutes.

Grease two bread pans. Gently punch down the dough and divide it into two balls. Let the dough rise for about 10 minutes; then, cut each ball of dough into about 10-12 asymmetrical pieces. In a small bowl, beat the eggs (or pour the egg substitute into the bowl); then, add the dough pieces and coat them with the egg. Place the dough pieces into the bread pans. If you wish, you may sprinkle 1 tsp. of poppy seeds onto each loaf.

Let the dough rise until doubled, about 30-45 minutes. Bake in a preheated 375 degree Fahrenheit oven for 35-45 minutes, or until the tops are golden brown and the bottoms of the loaves sound hollow when you thump them lightly. Cool the loaves for about 10 minutes in the pans; then, invert them on a cooling rack and allow them to cool completely (or, if your household is like mine, to cool enough for you to sample one without burning your tongue).

[lizw]

Chicken and banana parcels (with vegetarian alternative)

Serves 4.

2 skinless chicken breasts or 4 handfuls Quorn pieces for vegetarians
Water or white wine (or a combination of the two in any proportion)
1 tsp cumin seeds
1 tsp dried thyme
1 tsp thai spice mix
3 bananas
4 sheets filo pastry (frozen or home-made)
Butter for brushing on pastry (about 2-3 oz)
Egg fried rice to serve

Put chicken breasts or Quorn in a small saucepan. Add enough water/wine to cover. Add spices. Bring to the boil, cover, reduce heat and simmer for 30 mins if using chicken or 15 mins if using Quorn. Meanwhile, pre-heat oven to temperature indicated in your filo pastry recipe or on the box of frozen pastry, and line a baking tray with baking paper. If using chicken, remove it from saucepan and cut into bite-sized chunks. Slice bananas. Stack filo pastry sheets flat on a sheet of clingfilm. Melt butter and brush over top sheet of pastry. Place 1/4 of chicken or Quorn and 1/4 of banana on centre of pastry sheet. Fold over pastry to make a parcel, brushing with butter each time folding reveals a new surface. Place parcel in baking tray. Repeat with remaining sheets of pastry. Bake for time indicated in your pastry recipe or on the box. Serve with egg fried rice.

[Earthwoman]

Mississippi Mud Pie

Ingredients:

1 stick (1/4 lb) butter or margarine, or ½ c. Smart Balance spread

3 squares of unsweetened baking chocolate

3 eggs, or ¾ c. Egg Beaters

1 ½ c. sugar

3 TBSP light corn syrup

1 tsp. vanilla extract

9 inch single pie crust, homemade or store bought

About ½ c. halved pecans (preferred), walnut pieces, or slivered almonds


In a heavy saucepan or in a double boiler, stirring often, melt butter and chocolate together. Take the chocolate mixture off the heat and let it cool.
In a bowl, beat the eggs; then, incorporate the sugar, corn syrup, and vanilla. Add this mixture to the cooled chocolate mixture; stir until blended.

Poke several holes on the bottom of the pie crust with a fork. Pour the mixture into the single pie crust and then sprinkle the pecans or walnuts over the top of the pie. Bake the pie in a 375 degree Fahrenheit oven about 35-45 minutes, or until the filling is set, the top is cracked (you will see a cracked ring), and the filling looks somewhat inflated.

As the pie cools, it will deflate a bit: this is normal.

Serve warm, preferably with a scoop of vanilla ice cream.

[Dreoilin Conocht]

Break-Fast MacMeaties

What you’ll need:
A hunk O’ ground beef, what ever the size is grand
Clover honey, Maple syrup, brown sugar,
Irish oats or Scottish Porridge. (not instant or quick oats)
Fresh garlic, salt, pepper, chopped green onion (optional) clove powder,
a bag of red clover tea, or milk thistle tea. A few eggs.
Bar-BQ sauce any type, honey mustard (optional)
That’s bout it…

What your going for hear is a free-style Meat Loaf. Its real easy to make, quick and tastes great. I serve as a side dish to the traditional dish Colcannon. This MacMeaty dish will have even yer kids asken fer more.

So then: In a large bowl toss yer meat in there, eggs, and spices, sauces etc. Just like a reg. meat loaf. Dig yer paws in there to mix em up proper. Add yer Oats. I use about 2-3 cups to one pound of ground beef. Its up to you to find the way you like it. After ya mixed the goop up, make a cup of the tea suggested and add that to yer Oatie meat mix. The Oats act as bead crumbs do in a normal meat loaf. Depending on the amount of meat ya use fer instance; 2 pounds ground beef, I’d use half cup of tea.
To finish: add mixture to loaf pan.
Finish off with some extra sprinkled brown sugar on top with drizzled maple syrup
Bake at 425 degrees F for sometime… I don’t really know cause I don’t know how much yer maken!
Id say bout, a good hr to hr ½ at 425 for 2lbs of Meat.

Serve warm- and you can eat with Syrup or even Ketchup.

You may have to play with this one to get it the way you like it. I created it in a rush one day to get those midnight craving to subside. Enjoy
Dreoilin /|\

[Ki No Ronin]

Here is Recipe I came up with about 2 years ago. It would make a Great Side Dish to go with your Valentines Day (which is coming soon) Dinner when you are Entertaining your Sweety.

The Recipe goes -


Valentines Beet Potato Salad:

6 Large Potatos
1 Large Can of Regular Sliced Beets
1 Large Sweet White Onion, Diced
1 1/2 Cups of Diced Celery
2 Tbsps of Mayonnaise
Salt and Pepper to taste.

- Peel, Dice and then Boil Potatos until soft enough to Mash.

- Mash Potatos thoroughly, then add Mayonnaise, Diced Onion, and Diced Celery.

- Drain Liquid from Can of Beets. Ad Liquid to the Potato Mixture.

- Chop up Beet Slices, leaving a few large chunks. Ad that into Mixture. Ad Salt and Pepper to taste and then Mix Thoroughly.

- Serve to your Valentines Sweety as a Side Dish to the Main Course.



The Best thing about this Beet Salad is it becomes a Nice Shade of Valentines Pink, which goes along with the occasion of Valentines Day perfectly.

KNR

[Belet]

Here is one of my prized recipes that I have shared with family alone until now. I enjoy sharing with all of you. So, for when it's cold and you need a bit of warmth, cook up some cornbread to serve on the side and enjoy this wonderful bowl of chilli. (I like the easy and inexpensive way of fixing this meal.)

FOUR BEAN CHILLI
Created by: Linda Fields (Belet')

1-2 lbs. Ground Beef (optional)
1/2 Yellow or Purple Onion (diced) or use 1/2 bunch Green Onion
1 tspn Worstershire Sauce
Black Pepper (to taste for meat)
Garlic Salt (to taste for meat)
Oregono (to taste for meat/optional)

1 can Chilli Beans
1 can Pinto Beans (drained)
1 can Kidney Beans (drained)
1 can Black Beans (drained)
1 small can Tomatoe Sauce
1 can Diced Tomatoes (drained halfway or dice fresh tomatoes)
1 cup Mild Salsa
1/4 cup Catsup
1 mild Chilli seasoning packet (substitute for fresh if you can)
2 tblspns Cillantro (fresh or dried)

This dish is wonderful when prepared in a crock pot and let to simmer for 4-6 hours on low but it can be made using the stove or microwave just the same. Prepare the ground beef with the onion until it is fully cooked. While the meat is cooking, combine the beans, tomatoe sauce, tomatoes, salsa, catsup, seasoning packet and cillantro together. (If you choose to have no meat, which is equally as good, then make sure you still add the diced onion to the beans.) Drain all the fat from the meat then add the worstershire sauce, pepper, garlic and oregono. Mix well before adding to the beans. Stir with a wooden spoon so as not to mash the beans. Heat then serve topped with shredded cheese, diced tomatoes, and green onion. Serve with a side of fresh baked, sweet cornbread or tortilla chips.