Kitchen Magic ~ Laura May

 

I have a few kitchen witchery cookbooks which I absolutely adore and bewitch myself immensely when reading them or re-creating some of the recipes. Usually they are full of practical and beneficial information handed down by the centuries, decades or years, from kitchen witch practitioners; often drawing from folk traditions, ancient spells, herbalism and nature, blending magical intentions with everyday cooking and baking. What I admire most about these books is the application and connection to nature and traditions and how some appear to have become lost, finding a resurgence while others have morphed into modern day habits and or personal rituals. Drawing from the seasons and listening to our ancestors. Kitchen Witchery has its magical practicality from ingredients, herbs, intention, seasonal and lunar cycles and rituals whether that be from your own backyard and garden, kitchen or in Laura's case her narrow boat.

I am in enamoured with how and what she creates in such a narrow space, as I often find my home kitchen lacking in space. That said I am grateful for my kitchen and I'm quite creative with the space I've got. I can create and that is all that matters.

In her book she gives an Introduction to Kitchen Witchery (what it is and the origin of), The core Principles of Ritual, Gathering Nature, The Witch's Store Cupboard and a Glossary of such. All helpful for one to comprehend and become enlightened because let's face it there can be some preconceived misinformation when the word witch or witchery is brought up. Whether you align yourself with kitchen witchery or not, this book has some scrumptious recipes to create through the seasons with many delicious intentions. 

To find out more about Laura May and her ritual recipes you can follow her on Instagram (@lauramayritualkitchen), find her on YouTube (@Theritualkitchen) and TikTok. 

The recipe I will share from her cookbook is a scrumptious one. Where in-between Autumn Equinox and Samhain lies comfort and warmth with something to tuck into, such as, a recipe like this. 

~ Baked Mash with Salted Maple Pecan and Chilli Crust ~ 

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Charging with warmth and simplicity

Serves 4 (AS A SIDE DISH)

4 medium sweet potatoes

2 tbsp butter

60g (2oz) pecans, crushed

2 tbsp maple syrup, plus optional extra to drizzle

1 tsp chilli flakes, plus optional extra to sprinkle

2 tsp flaked sea salt

Sea salt and black pepper

Fresh herbs, such as parsley or chives, to garnish (optional)

YOU WILL ASO NEED:

A candle 

Before beginning, gather your ingredients and set the intention of warmth and comfort. Light a candle and place it near your cooking space to symbolize the hearth, a timeless source of nourishment and connection. Take a moment to visualize charging these ingredients with your intentions.

Preheat your oven to 200ºC/400ºF/Gas 6. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender. Once cooked, let them cool slightly before peeling off the skins.

In a mixing bowl, mash the sweet potatoes with butter and salt and pepper until smooth and creamy. Spread the mash into a baking dish, smooth the top. 

In a separate bowl, combine the crushed pecans, maple syrup, chilli flakes and flaked sea salt, mixing until the pecans are well coated. Sprinkle the pecan mixture evenly over the sweet potato mash. Bake for 15-20 minutes, or until the crust is golden and fragrant.

Garnish with fresh herbs and extra chilli flakes, if you want more heat, and drizzle with extra maple syrup if desired - visualizing the warming, comforting charge they contain. This recipe is the epitome of autumn comfort food, providing a satisfying side that invites everyone to gather around the table. 

Jeera Rice

 

Before I had an Instapot, I had a rice cooker and before that I would make Jeera rice on the stove. Whichever way you cook rice, for me, making jeera rice is an absolute must. It's flavourful, earthy and aromatic and ideal with curries and dahls; although to be honest, I could have this with just about any meal.   

Jeera Rice (Cumin Rice)

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4 tablespoons ghee or oil or butter

2 - 3 teaspoons cumin seeds

2 bay leaves

4 green cardamoms

1 x 2 inch cinnamon piece

2 cups dry basmati rice

3 1/2 cups water

pinch of salt

Heat the ghee or butter or oil in a medium large saucepan over medium high heat. Drop the cumin seeds, bay leaves, cardamom, cinnamon piece, and cook until they sputter, releasing their flavour. Do not allow the spices to become dark brown or burnt. Add the basmati rice and fry it in the oily spice mixture for 1 minute. 

Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Cook for about 15 minutes. If the water gets absorbed before the rice is done or the rice is still firm after 15 minutes then add a bit more water. Rice is done when tender. Fluff rice with a fork before serving. 

Notes: To make Jeera Rice in a Instapot, make basmati rice how you would normally in the Instapot but add the spices to the pot, with the rice and water, and cook as directed. I rinse the rice and use a 1:1 ratio of rice and water, (example: 2 cups of rice with 2 cups of water, cook time, allow natural release). You could sauté the whole spices beforehand and add it to the rice and water however I find it easier to just add the spices as is and let the Instapot do its thing. When done I do fluff the rice using a rice paddle with additional butter, about 1 - 2 tablespoons, before serving. You can adjust the whole spices, according to taste, and if you do not have a piece of cinnamon then use ground cinnamon.   

Savoury Dinner Buns

 

Looking for a quick bun to have with a hearty soup or stew, create a light bacon sandwich, open and topped with a fried egg, stuff with some vegetables and a slice of cheese or just slather in butter, this is your bun. I have posted an easy dinner roll recipe before however this recipe is even easier. I like dill as it adds a subtle savoury herb flavour however, if you prefer not to add the dill then omit it.  

Savoury Dinner Buns

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1 cup self - raising flour

1 teaspoon cream of tartar

1 1/2 teaspoons dried dill or fresh dill

1/2 cup milk

3 tablespoons mayonnaise

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. 

In a large bowl add the flour, cream of tartar and dried dill, then whisk together. Add the milk and mayonnaise and stir until a dough forms.

Tip the dough onto a lightly floured surface, using clean hands that are dry and floured, bring the dough together to form a nice rounded mound. Once nicely formed, gently pat the dough down and use a 3-inch round biscuit cutter, dipped in flour, and cut out as many biscuit shapes you can. Keep reforming, reshaping and cutting the dough until all has been used. 

Place them on the prepared baking tray and brush the tops with melted butter and bake in the preheated oven for 12 to 15 minutes or until done and golden brown. 

Notes: If you do not have self-raising flour then substitute it with 1 cup flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. You can also cut the dough into eight pieces and free form each into a round biscuity bun shape.   

Lentil Curry

 

A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal. 

Spinach Lentil Curry

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3 tablespoons olive oil

1 medium red onion, peeled and chopped

5 cloves garlic, peeled and crushed

1 inch piece of fresh ginger, peeled and chopped

1 can (15 oz/398 ml) pumpkin puree

1 can (400 ml) coconut milk

1 x 796ml can diced tomatoes

4 teaspoons coriander or ground cumin 

2 teaspoons sweet smoked paprika

1 teaspoon ground turmeric

1 tablespoon curry powder

1 package (300 g block) frozen spinach, slightly thawed 

2 x 540ml cans of lentils

Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more. 

Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes. 

Remove from heat and serve with roti, naan or rice.

Savoury Cheese Herb Loaf

 

All the goodness from our garden is in this cheesy savoury loaf however feel free to add whatever herbs, tomatoes, seasonings, cheese or bacon you wish. It's a splendid slice that absolutely lends itself to use up whatever vegetables or herbs you have on hand. Toasted with lashings of butter are a must. 

Savoury Cheese Herb Loaf

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1/4 cup red onion, diced

1/4 cup fresh hot peppers, seeded and chopped

3 cloves garlic, peeled and crushed

1 tablespoon olive oil 

2 cups (250 g) unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon (12 g) granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh thyme

1/4 cup (6 g) fresh basil, chopped

1 cup shredded sharp cheddar cheese 

1/2 cup grated fresh parmesan

1/3 cup unsalted butter, cold and cut into cubes

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten 

handful of cherry tomatoes, cut in half, for garnish

fresh basil leaves, for garnish 

extra cheese for garnish

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment. 

In a frypan warm the olive oil over medium high heat. Once the oil is hot add the red onion, hot peppers and crushed garlic. Sauté until just tender.  Remove from heat and allow to cool. 

In a large bowl add the flour, baking powder, baking soda, cream of tartar, sugar, salt, pepper, fresh thyme and fresh basil. Whisk together until combined. Add the cheddar cheese and parmesan cheese and stir until combine. Add the cold cubed butter and using a pastry cutter cut the butter into the dry ingredients. Stir in the cooled onion mixture. 

Create a well in the centre of the flour mixture and add the buttermilk and two lightly beaten eggs. Stir together until  just combined. The batter should be thick and chunky. Spoon the batter into the prepared loaf tin. Spread evenly and smooth the top. Place the cherry tomato halves and fresh basil leaves on top, any way you wish, and sprinkle with extra cheese. 

Bake in the preheated oven for 50 to 60 minutes. Checking around the 40 minute mark. If you notice the top is browning quickly, place a piece of aluminum foil over the loaf to prevent over browning and to help the loaf bake more evenly. 

Once done, allow the loaf to cool for 10 minutes before removing from the tin and slice. Serve with butter.

Notes: if you do not want to garnish the top of the loaf with the tomatoes, basil leaves and cheese then simply brush the top with melted butter before baking. If you do not have buttermilk you can create your own by adding, 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk up to the 1 cup mark. 

Mabon ~ Autumn Equinox ~ Whole Wheat Applesauce Raisin Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Whole Wheat Applesauce Raisin Cake

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1 3/4 cups (425 ml) whole wheat flour

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2 ml) ground cloves

1/2 cup (1 stick / 125 ml) butter

1/2 cup (125 ml) honey

1 large egg

1 cup (250 ml) applesauce 

1/2 cup (125 ml) golden raisins 

Applesauce Icing

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2 tablespoons (25 ml) butter

1/4 cup (50 ml) thick unsweetened applesauce

1 teaspoon (5 ml) apple juice or vanilla or apple brandy or rum

2 cups (500 ml) icing sugar

Beat butter, applesauce and apple juice concentrate (or vanilla or apple brandy or rum) in a medium bowl until blended. 

Beat in icing sugar until smooth. Add more icing sugar if a stiffer icing is preferred. 

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Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 inch square baking tin. Line the bottom with baking parchment. 

In a medium bowl combine the flour, cream of tartar, salt, baking soda, cinnamon, and cloves. Whisk together.

In a large bowl cream together the butter and honey until light and fluffy. Beat in the egg. Mix in applesauce. Add the flour mixture and stir until evenly moistened. Fold in the raisins. 

Pour or spoon the batter into the prepare square baking tin. Bake in the preheated oven for 30 to 35 minutes or until golden brown and cake springs back when touched. 

When cake is slightly cool make the Applesauce icing, see above recipe, and spread generously over the top of the cake. Sprinkle with cinnamon or cinnamon sugar. 

Slice and serve.  

Bakes and wee treats ~ Jonny Murphy

 

I stumbled across Jonny Murphy and his baking while scrolling on Instagram. He is known as The Hungry Hooker, hooker being a rugby term, a forward who plays in the front row and primarily 'hooks' or rather kicks the ball backwards to win possession. Jonny played the position of hooker until he had to retire early due to an injury. During that time and since he has a passion for baking and cooking which he often shares with his family, friends and former team mates. He openly talks about his struggles on and off the pitch while remaining sincere and optimistic in hopes it helps anyone who may be struggling themselves. His Instagram profile and posts are going strong with not only local support but plenty of support from around the world.

With his cookbook, Bakes and wee treats, he wanted to share his family's favourite Northern Irish recipes and helping him do that is his Granda and Nan. He has also started supplying some of his bakes to local coffee shops. This cookbook is a celebration of love, family and life - whatever life may throw at you and how to cope and keep going. I do agree and with what he said, and I'm paraphrasing here, 'that there are a multitude of things that are or can become therapy and baking seems like one of them.'   

 

With the death of his uncle, Jonny felt the need to reconnected with not only his roots but his close relationship with his Nanny Mamie. When he was much younger his Nanny and him would bake together. That prompted him to move back home and try to start a bakery there and things seemed to have taken off for him. 

This cookbook has plenty of sweet scrumptious classic recipes, I hope he does a savoury cookbook as well. He definitely has a talent and gift inside the kitchen. With helpful baking tips from his Nan and how to knead dough, how to make the perfect cuppa and a glossary of Northern Irish slang all complement this heartfelt cookbook.

With over one hundred recipes, chapters include: Morning Treats, Breads, Biscuits and Small bites, Cakes, Traybakes, Sweet Buns and Breads, Pudding, Celebration Bakes, Homemade Basics along with a conversion table at the back. To find out more about Jonny Murphy, his Nanny, his Granda Alfie and his baking give him a follow on Instagram or Facebook.  

I decided to include the recipe for the Sticky Ginger Loaf Cake as it's absolutely luscious. The measurements are as they appear in the book,  in grams, therefore you will need a kitchen scale to weigh and measure out ingredients.   

Sticky Ginger Loaf Cake 

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makes 1 large loaf cake

100g butter

100g golden syrup

140g treacle

100g soft dark brown sugar

200g plain flour 

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

50g crystallised ginger

2 eggs

80ml milk

1  Preheat oven to 160ºC fan/180ºC/gas 4 and line a 900g (2lb) loaf tin with greaseproof paper.

2  Gently melt the butter, golden syrup, treacle and dark soft brown sugar in a small pan over low - medium heat. Set aside once melted.

3  Sift the flour into a large bowl along with the bicarbonate of soda, ginger, cinnamon and nutmeg. 

4  Make a well in the middle of the dry ingredients and pour in the slightly cooled melted ingredients. Mix with a spoon or spatula until fully combined and smooth, then add then add the crystallised ginger.

5  In a small bowl, whisk together the eggs and milk, then pour this into the batter. Stir well until fully combined, then pour into your loaf tin.

6  Bake for about 45 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire cooling rack to cool fully.

7  You can get stuck in straight away, plastering it in real butter.But of you wrap it tightly in some kitchen foil and pop it in an airtight container, the flavours will develop over a few days. It might be a good idea to make two cakes. One to keep you going and the other to look forward to, unless someone lands unannounced for a cuppa tae.