SACRED HAVEN COVEN

 

Poppy Seed Moon Cakes

 

Filling

1 pound finely ground poppy seeds
2 cups sugar
1 cup boiled milk
¼ cup butter
2 teaspoons lemon zest

Heat oven to 350.  Spray 2 baking sheets with cooking spray or cover with parchment.

Make the filling by combining poppy seeds, sugar, ¾ cup of milk, butter and lemon zest.  It should be thick but still spreadable.  If too thick add a bit more of the boiled milk. Divide into 4 portions, one for each rollup.



Dough

4 cups flour
4 tablespoons sugar
1 cup lukewarm water
2 eggs, slightly beaten
2 pkgs yeast
½ cup soft butter
1 teaspoon salt

Make the dough by combining the yeast, lukewarm water and sugar in a bowl.  Stir until yeast is dissolved.  Blend flour and butter with wire pastry blender.  Mix well, mix in eggs, salt add yeast.  Mix until dough is smooth and leaves side of bowl clean.  Do not let rise.  Divide into four sections and roll each out in a rectangular shape and spread with filling.  Roll up like a jelly roll.  Place on baking pans and baked for 30 to 45 minutes or until brown.

 

 

      

 

Angel Noodles in Faery Butter

 

      Hard Boiled Egg Yolks
      1/2 Cup Butter Softened
      2 Teaspoons minced Fresh Rosemary
      2 Teaspoons Minced Fresh Sweet Basil
      2 Teaspoons Rose Water *
      16 Ounces Angel-Hail Pasta
      1 Orange, Sliced for Garnish
      1/2  Cup Sugar

 

In a small bowl beat together the egg yolks, sugar, butter, rosemary, basil and rose water.   Mix until smooth.

Boil water.  Cook the pasta for 12 to 14 minutes, until al dente or to taste.  Drain the noodles.  Combine the mixture with the pasta.  To achieve a golden-yellow colour add more butter to the hot noodles.

Garnish with orange slices.

From The Wicca Cookbook

Submitted by Rowan Morgana

 

 

Nettle Soup

 

Nettles are out now and can be harvested to make this very healthy spring tonic soup.

Serves 4

  

• 3 tbsp butter or olive oil
• 1 large onion diced
• 2 cups packed young nettle tops
• 2 large potatoes scrubbed and chopped
• 1 tsp sea salt
• ½ tsp white pepper
• 1 garlic clove, minced
• 4 cups milk or vegetable stock

 
Heat oil or butter in a heavy bottomed soup pot and add onion and sauté until translucent.  Add nettles potatoes, salt and pepper.   Add a bit of stock, cover and cook until potatoes are soft.  (Adding more liquid if necessary)

Add garlic and milk (or stock) to the pot and heat to a simmer. Blend soup and adjust seasoning.   Garnish with fresh chopped nettle bits and serve with a hearty bread.

From Rebar cookbook.

Submitted by Raven

 

Herb Ice Cubes

Give your drinks a festive look by freezing herbs with water in ice cube trays.  Nasturtium petals and leaves, borage flowers, mint leaves, rose petals, and pansies are all ideal and will add a splash of colour.  Fill an ice cube tray half full with water and add the herbs and freeze.  Top off the ice cube tray and return to freezer.  If you're planning a party, it's easy to make large batches of these ice cubes in advance.

Submitted by Rowan Morgana

From: A Herbal Book of Days

 

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