"Eye of newt,
wing of bat,
taste a bit,
YUK! more salt in that!"
Welcome to Edna's page or "hubble
bubble"!
When she isn't boiling up a mess and occasionally causing great concern to
the local firemen; Edna sometimes comes up with a good'un...(well those that
don't send you to the bathroom or cover you in big purple splotches that is!!)
Here you'll find potions and eats for Festivals of the Wheel plus a few lotions
that might come in handy!
My thanks to those named for sharing their recipes!!
Home-Made Irish Cream
Easy to make and delicious to taste - however - because
raw eggs are part of the ingredients..... care must be taken!
Ingredients:
3 eggs- beaten
half pint single cream
1 cup whisky
1 small tin condensed milk
quarter teaspoon coconut essence
one and a half tablespoons camp coffee
1 sterilized bottle
Method:
1. Pour condensed milk into a basin, add eggs bit at a time and blend gently
with a fork.
2. Add coconut essence and camp coffee and blend.
3. Add whisky, blend gradually.
4. Add the cream and mix until smooth then bottle.
Keeps for about 7 days in a fridge!
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Wassail Punch
Each year on the 17th of January (old "Twelfth Night") the
people of Somerset wassail their apple trees to insure a fine crop of cider
apples in the summer ahead. So what could be heartwarming then this cider
punch on a cold January day!
Ingredients:
10 pints of cider
quarter teaspoon grated nutmeg
quarter teaspoon cinnamon
6 tablespoons light brown sugar
2 oranges - thinly sliced
4 cloves
Method:
Heat the cider, spices, brown sugar and oranges gently in a large saucepan,
when almost boiling pour carefully into a large punch bowl (not an ordinary
glass one!!!)
Enjoy!!!
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Banana Wine
(thanks to Sky)
Wish I'd known about this recipe the day a certain Home
Shopper sent me 5 kilo's of banana's instead of the 2lb I asked for in
my weekly shop!!
Ingredients:
4 lbs. (2 kilos) bananas
1 lemon and 1 orange
3 lbs. (1.5 kilos) sugar
1 gallon water
4 oz. (125g) raisins
Yeast and nutrient
Method:
1. Peel the bananas and put them in a fairly thick muslin bag, together with
half a pound of banana skins and tie securely.
2. Place the bag in a large saucepan together with the water and bring to the
boil.
3. Reduce the heat and simmer for 30 minutes then put the bag and liquid into
an earthenware crock, or similar suitable container, over the sugar and squeezed
lemon and orange juice, which have been placed in it.
4. When cool, squeeze the bag firmly and take it out of the crock
5. Add yeast and nutrient as per packet instructions and leave for a week,
stirring daily
6. Pour into a fermentation jar, seal and leave for 2 months - then add the
chopped raisins.
7. Store for another 3 months then bottle and label.
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Egg-Nog
A cheering drink for those winter celebrations.
Ingredients:
3 eggs -separated
6 tablespoons sugar - divided
1 cup whole milk
Half a cup rum or brandy
Half a teaspoon vanilla
Eighth of a teaspoon salt - or to taste
Half a cup heavy whipping cream
3 egg whites
Ground nutmeg or cinnamon
Method:
1. Separate eggs, set egg whites in a metal bowl and place in the
refrigerator.
2. In a small mixing bowl, beat egg yolks until blended. Gradually add 3 tablespoons
of sugar, beating at high speed until thick and lemon-colored.
3. Stir in the milk, run or brandy, vanilla, and salt.
4. Place egg yolk mixture in refrigerator to chill thoroughly (about 2 hours).
5. Whip the cream. Remove the egg whites from the refrigerator and beat until
soft peaks form (if using same beaters, make sure they are thoroughly washed).
6. Add remaining sugar, beating the mixture into stiff peaks. Fold yolk mixture
and whipped cream into egg whites.
7. Serve immediately in a silver bowl decorated with hollyberries and ivy leaves,
with a dash of nutmeg or cinnamon on each serving.
Variation:
If you would like to serve a non-alcoholic eggnog, simply follow the recipe
above, but omit the rum or brandy and increase the milk to one and a half cups.
Associated Holidays: Ostara, Yule, New Year's Eve, all Winter celebrations.
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Silv's Tonic Wine
(thanks to Silv)
A warming wine to help settle the stomach and give you energy.
Ingredients:
1pt Madeira
1 sprig of Wormwood
1 sprig of Rosemary
1 small bruised Nutmeg
1 inch piece of bruised Ginger
1 inch piece of bruised Cinnamon Bark
12 large organic Raisins
Method:
1. Pour off about an ounce of the wine and place herbs in the bottle with the
remaining wine.
2. Cork bottle tightly and place in a cool dark place for a week or two.
3. Strain off herbs and combine the medicated wine with a fresh bottle of Madeira.
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S.D's Summer Solstice Cup
Something to celebrate the Solstice that's cool and refreshing.
Good for you too!
Ingredients:
4 ounces fresh strawberries
4 ounces fresh raspberries
4 ounces fresh blackcurrants
Juice of one lemon
12 ounces sugar
2 pints boiling water plus 3 tablespoons
Method:
1. Put fruit, sugar, lemon juice and 3 tablespoons of water into a saucepan.
Cook over a medium heat stirring occasionally with a wooden spoon for about
20-25 minutes or until the fruit has gone pulpy and the sugar has formed
a syrup.
2. Mash the whole mix thoroughly (a potatoe masher works a treat!), then strain
through a fine sieve into a clean bowl, use a spoon to make sure all the syrup
juice is collected.
3. Add the boiling water to the fruit syrup, stir until thoroughly mixed, then
allow to cool.
4. Once cooled pour into clean bottles and put in the fridge to chill. The
juice can be made 3-4 days in advance.
Tip: If fresh fruit is not available then frozen can be substituted.
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Lavender Lip Balm
Here is a simple lip balm to help sooth chapped lips.
Ingredients:
1 teaspoon beeswax
1 teaspoon cocoa butter
1 teaspoon wheatgerm oil
1 teaspoon almond oil
3 drops of a good quality lavender essential oil.
Method:
1. Put all the ingredients - but not the lavender oil - into a small bowl set
in a saucepan of water.
2. Gently start heating while stirring the contents until thoroughly mixed.
3. Once mixed - remove from the saucepan and allow to cool for a few minutes,
then add the lavender oil and mix in.
4. Pour into a small jar and leave to set.
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Basic First-Aid Cream
This is a basic first-aid cream ideal for scrapes, cuts
etc.
Ingredients:
4 oz calendula flowers (dried - use 8 oz if fresh)
2 oz comfrey root (dried - use 4 oz if fresh)
4 drops lavender essential oil
4 drops tincture of benzoin
1 oz pure beeswax
8 fluid ounces of sunflower or almond oil
Method:
1. Put the calendula and comfrey together with the oil in a ceramic (or similar)
saucepan, gently heat for approximately 3-4 hours, stirring occasionally.
Do not allow to boil.
2. Strain the herb/oil mix through a muslim cloth into a clean pan, squeeze
the cloth bundle to extract any extra oil.
3. Gently heat once more and add the beeswax, stir till melted, then remove
from heat again.
4. Add the lavender oil and benzoin, stir thoroughly. Pour into wide-mouthed
containers and leave to cool. Seal with tight-fitting lids and store in a cool
place.
The cream should keep for about 6 months.
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S.D's Herbal Bath
After a long, hard day has left me feeling a bit tired and
tense the first thing I head for is the bath! Here's a mix for a bath-bag
that I find works for me. You can substitute dried herbs if no fresh are
available.
Oh - and if you haven't got a bath bag then it's quite easy to make one; all
you need is a 10 inch square of muslim or fine cotton, fold it in half and
sew the two outer edges, make a hem along the entire top edge (but don't completely
close it!). Thread a ribbon through the hem, then turn it all the right way
out.You now have a simple bath-bag.
Ingredients:
Hand-full each of rose petals, calendula flowers, rosemary and chamomile (comfrey
could be added if you ache)
5 drops of lavender essential oil
Method:
Mix all the ingredients in a small bowl, then put into bath-bag. Tie the bags
ribbons round the hot-water tap so that the bag hangs directly under the
flow of water. Enjoy!
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Wrinkle Mask
Okay...own up....who can say that they've never tried to
firm up those saggy wrinkles and skin?! Here's a simple honey and glycerin
face-mask which may help.....if only for a short while!
Ingredients:
1 tablespoon honey
1 egg white - whisked
1 teaspoon glycerin
Enough plain flour to form a smooth paste.
Method:
Put the honey, glycerin and egg-white into a clean bowl and gently mix. Add
the flour a little at a time until the mix becomes a smooth paste.
Smooth onto face and neck, leave for about 15 minutes. Rinse
off with warm water until face is clear then splash with cold water.
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Ice's Elderflower
and
Almond Cream
(thanks to Icewytch)
A lovely nourishing and moisterising skin lotion. It can
be used as a skin lotion...just wipe on and leave to dry at night, or as
a cleanser lotion, wipe on, massage into face then wipe off with clean
cotton wool.
Both elderflower and almond are nourishing for skin, the elderflower is a skin
toner, removing blemishes and moisturising dry areas, while almond also moisturises
and improves skin elasticity.
Ingredients:
Large handful sweet almonds
Quarter of a pint Elderflower Water or Rose Water.
Teacupful Elderflower Water
One ounce beeswax
Half to one ounce white (castile) soap - grated
Half a pint vodka
Method:
1. Put almonds in a bowl and cover with boiling water, let sit for a few minutes
then drain and remove skins.
2. Grind the skinned almonds in a mortar and gradually add the quarter pint
of Elderflower water and mix until it reaches the consistancy of thin cream
(or paint)
3. Sieve the mixture carefully through muslim or fine cotton until all the
juice is extracted.
4. In a pot stood in a saucepan of hot water over a low heat; add the cupful
of Elderflower water and the grated soap, stir until thoroughly melted. Add
the beeswax and continue stirring till that has melted. Remove from heat.
NOTE: do not allow the mix to overheat!
5. Slowly trickle the almond mix into the pot with the beeswax etc, carefully
blending all the time, add the vodka. Strain once more and pour into jars or
small bottles. Can be stored in the fridge for up to a month.
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Asrai's Chocolate Pots
(thanks to Asrai)
Mmmmmm chocolate.... who could resist?
Ingredients:
550ml / 1 pint of Milk
100g / 3 ½ oz Dark plain chocolate
2 Eggs plus 2 Egg yolks
25g / 1oz Caster sugar
10ml / 2 teaspoons of rum or cointreau
80ml / 4 tablespoons Whipped cream
Method:
1. Heat the milk in a saucepan and melt all but one of the squares of chocolate
in it
2. Beat the eggs egg yolks and sugar in a bowl
3. When the chocolate has melted pour the chocolate milk mixture over the eggs
making sure to constantly stir as you do so
4. Add the rum/ cointreau to the mixture
5. strain the mixture back into the pan or into a jug, and divide mixture between
4 or 5 individual ovenproof dishes
6. Half fill a roasting tin or bain marie with warm water and put the dishes
in making sure that the water does not come over the top. Bake in a warm oven
(160degC/ 325degF gas mark 3) for 40-60 minutes
7. The mixture should be lightly set, serve hot or cold decorate with a spoonful
of cream and the remaining square of chocolate grated.
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Witchy's Falafel's
(thanks to WitchyWiles)
A different and warming vegetarian patty. Try serving with
a fresh herb salad and some dips!
Ingredients: (serves 4 to 6)
225g dried chickpeas,
1 small red onion - chopped,
2 garlic cloves - chopped,
2 tsp each of ground coriander and cumin,
Half tsp cayenne pepper,
1 tsp salt,
Half tsp baking powder,
3 tbsp chopped fresh coriander leaf - or alternatively use parsley,
Sunflower oil for frying.
Method:
1. Soak the chickpeas overnight with enough cold water to cover and allow room
for expansion. 2. Drain and process in a food processor until ground to
a fine puree.
3. Add the onion and garlic, and process briefly, the paste should be quite
fine.
4. Add the remaining ingredients (except the oil) and blend again to make a
smooth paste.
5. Take walnut-sized pieces of the mixture, flatten into small patties and
set aside to rest for about 15 minutes.
6. Heat the oil until hot and fry the patties for 3-4 minutes until golden
brown. Drain on kitchen towel and serve still hot.
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Hot Cross Buns
(Thanks to Nerthus)
These cakes are traditional treats at the Vernal Equinox.
The equilateral solar cross on top predates Christianity and represents
the minor Sabbats; the solstices and the equinoxes. Their origins can perhaps
be traced back to Saxon times when ox horns were carved into ritual bread
at the festival of Eostre, which would later form the cross of the buns.
Ingredients:
400g (1lb) plain flour
25g (1oz) fresh yeast
250ml (1/2 pint) milk
4 teaspoons water
75g (3oz) castor sugar
1 teaspoon salt
1/4 teaspoon each of cinnamon and grated nutmeg
50g (2oz) melted butter
1 egg beaten
25g (1oz) chopped peel
100g (4oz) currants
Method:
1. Mix 100g of the flour with the yeast and a teaspoon of sugar.
2. Warm the milk and water and add to the flour. Mix thoroughly, cover with
a cloth and set aside in a warm place for 10 - 15 minutes until the mixture
is frothy.
3. Mix the remaining flour, salt, spices and 50g of sugar.
4. Stir the egg and butter into the yeast mix, add the flour mixture and fruit,
mix together.
5. Place the dough onto a floured surface and knead. Leave to rise until double
the size (approx. 1 hr).
6. Turn out dough onto a floured surface and knead again. Divide the dough
into twelve pieces and shape into buns.
7. Mark a cross on the top of each. Arrange them on a baking tray and leave
to rise for 30 minutes.
8. Cook in oven 190 C, gas mark 5 for 15 minutes or until golden brown. Glaze
buns with a mixture of water, milk and sugar and leave to cool.
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Lavender Chutney
This makes an unusual but lovely chutney that goes well
with cold meats and cheese.
Ingredients:
20 lavender flower heads - removed from stems
2 tablespoons mustard seeds
3 lemons - chopped
Half a teaspoon salt
3 onions - chopped - (try red onions for a lovely rich colour!)
2 ounces sultanas
1 cinnamon stick
A pinch of ground allspice
1 tablespoon sugar (or to taste)
White wine vinegar
Method:
1. Place lemons in a clean bowl, sprinkle with the salt and pour in vinegar
- enough to cover lemons. Cover the bowl and leave for about 24 hours.
2. Empty contents of bowl into a large saucepan and add the rest of the other
ingredients, slowly bring to the boil stirring until the sugar has dissolved.
3. Once boiling, reduce the heat to low and simmer until the mix has thickened
and the vinegar has been absorbed.
Note: You can test when the chutney is ready by making a groove in the top
with a wooden spoon, if no vinegar fills the groove then it's ready!
4. Take out the cinnamon stick and pour the chutney into warm, sterile jars
with tight-fitting lids.
Like most chutneys Lavender chutney is best left to mature for about three
months before using and if kept in a cool, dark, dry place will keep for upto
3 years!
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Rose and Almond
Biscuits
Unusual, light and crispy biscuits with a delicate hint
of rose. For a change try them with clotted cream and some Rose Petal Jam!
Ingredients:
4 ounces butter
4 ounces castor sugar
5 ounces of plain flour
1 teaspoon rose water
2 ounces chopped, blanched almonds
1 rose head - with the white at the base of the petals removed and finally
chopped (optional)
Method:
1. Cream the butter and sugar together until pale and fluffy.
2. Fold in the flour, rose water, rose petals (if wanted) and almonds, mix
to make a stiff dough.
3. Place in small heaps on a lightly greased and floured baking sheet, bake
at 180*C (350*F) gas mark 4 - for 12-15 minutes or until golden brown. Cool
on a wire rack and store in an airtight container.
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Rose Petal Jam
Fed up with the usual jams? Then try this one - lovely with
summer scones and cream or even with the Rose and Almond Biscuits for a
light bite!
Tip: The deep-red heavily scented roses give the best flavour.
Try to use those in full bloom.
Ingredients:
8 ounces rose heads
1 pound sugar
Juice of 2 lemons
2 pints water
Method:
1. Remove the petals from the roses and snip off the white bases.
2. Place the petals in a clean bowl and cover with 8 ounces of the sugar, cover
and leave over-night. This extracts the flavour of the petals and darkens them.
3. Pour the 2 pints of water plus the lemon juice into a clean saucepan, add
the remaining sugar. Heat gently, stirring, until all the sugar has dissolved
- don't allow the mix to boil!
4. Stir in the rose petal mix and simmer gently for about 20 minutes, bring
to the boil and boil for about 5-10 minutes or until thick.
5. Pour into sterile, warm jars with tight-fitting lids.
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Beltane Bannocks &
Beltane Caudle
(with thanks to GreyWolf)
Something different for a Beltane feast!
Ingredients:
For the Bannocks:
4oz (100 g) medium oatmeal
A pinch each of salt and baking powder
1 teaspoon lard
For the Caudle:
1 egg
1 tablespoon oatmeal
1 tablespoon milk
1 tablespoon cream
Method:
To make the Bannocks:
1. Put the oatmeal, a pinch of salt and a pinch of baking powder in a bowl,
mix well and create a 'well' in the centre.
2. Melt the fat and pour it into the 'well'. Mix to a dough and add hot water
if necessary to make the dough pliable.
3. Rub oat meal on the surface and roll out to 1/8" (0.25 cm) thickness and
cut into 2 1/2" (6 cm) rounds. Cook lightly on a griddle or frying pan turning
once.
To make the Caudle:
1. Put the milk, cream and oatmeal in a bowl. Beat the egg and add half to
the other ingredients and mix well.
To combine the two:
1. Brush the caudle on the top of the bannocks and griddle ( fry ) them caudle
side down brush caudle on the top as they cook, turn them over and repeat twice
more. Cool before serving.
(Recipe from Chronicle of Celtic Folk Customs, By Brian Day, Hamlyn Books)
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IB's Magic Cookies
(with thanks to Iron Butterfly)
These are too yummy to have just one!
Ingredients:
9x13 inch shallow baking tray
Half an ounce butter or margerine
1 1/2 cups digestive biscuit crumbs
1 can Sweetened Condensed Milk
1 cup chocolate chips (semi-sweet or milk)
1 1/3 cups shredded coconut
1 cup chopped pecans
Method:
1. Preheat oven to 350*F-180*C-Gas Mk 4. Melt margerine/butter in baking tray
in the oven. Take out when melted and sprinkle digestive biscuit crumbs
over the top. Press down firmly.
2. Pour sweetened condensed milk evenly over the crust. Top with the remaining
ingredients as listed in order and press down firmly.
3. Bake for 25-30 mins until top and edges are lightly golden brown. Cool completely
in pan.
4. Cut into squares and serve.
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