Cosmic Cuisine - The Astrological Cookbook

 

For those that follow the Astrological calendar, then using an Astrological cookbook based on the ancient concept that the signs of the zodiac and their associated planets are related to specific types of food seems logical and with merit however to those that don't follow such calendar, then this cookbook may become more curious and novel. 

The recipes in this book are varied because not all zodiac signs eat alike and it also provides guidelines for selecting the most appropriate foods, spices, recipes and restaurants for each Zodiac sign. 

All Sun Signs and Planetary Palates are thoroughly considered thought out this cookbook, including a quick reference, a Table of Correspondence for Signs and Planets. So whether you are creating a meal or wanting to know what food, herb or spices to cook and choose for your Zodiac sign or another sign, this chart becomes helpful. 

Seeing how the Zodiac sign at this time is, Aries (March 21st - April 19th), which is ruled by Mars; to which baked or barbecued food is appropriate due to it's hot-dry sign; I thought I would share this recipe from the book:

"Although not hot or dry, as should be most Arien foods, this delicious sponge uses ginger to give it some spice." 

Pears with a Ginger Sponge

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serves at least 4 - serve with a lightly whipped cream, flavoured with lemon and sugar.

For the pears: 

2 oz/50g unsalted butter plus extra for the tin

3 large pears

3 oz/75g brown sugar

juice of 1 lemon

For the sponge:

4 oz/125g unsalted butter

4 oz/125 caster sugar

2 eggs

6 oz/175g self raising flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

4 pieces crystallized or preserved ginger

up to 5 fl oz/150ml milk

Grease an 8 inch/20cm cake tin with butter. Use a tin with a fixed base.

Peel, quarter and core the pears. Slice them lengthwise. Put the brown sugar, butter and lemon juice in a small saucepan. Heat gently to dissolve then boil vigorously for about 5 minutes to make a good syrup. Tightly arrange the pears in concentric circles in the bottom of the cake tin. Pour the syrup over them.

Make the sponge by creaming the butter and sugar until light. Beat in the eggs gradually. Sift in the flour, baking powder and ground ginger. Chop the crystallized ginger and fold into the mixture. Add enough milk to make a dropping consistency. Pour over the pears and bake in a preheated oven at 375ºF/190ºC/Gas Mark 5 for about 60 minutes. 

Test with a skewer. Run a knife round the sides, then turn out and serve while warm.

Have a nice weekend and stay safe everyone! - JD