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Mulligatawny Soup
Ingredients
40g Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons plain flour
1L Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
250gChicken; cooked & diced
Salt to taste
Method.
Firstly melt the butter along with the oil in a suitable pan, next add the onion, celery and carrot and cook over a moderate heat for 5or6 minutes, next stir in the curry powder and flour and cook for a further couple of minutes before adding the chicken stock and rice, stir well and bring to the boil, then cover and simmer for approximately 20 minutes stirring occasionally, then add the chicken and tomatoes, salt to taste and simmer for a further 15 minutes, by which time it should be done. Serve with a nice chunk of soda bread delicious.
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Oatcakes
INGREDIENTS
* 1½ cups oat flour, place rolled oats in a food processor. Process until it becomes flour consistency.
* 1 cup all-purpose flour
* 2 tsp baking powder
* 1 tsp kosher salt
* 6 Tbsp butter melted
* ⅓ cup water
INSTRUCTIONS
* Preheat oven to 350°F.
* Line a baking sheet with parchment paper.
* In a large bowl, combine the oat flour, flour, baking powder, and salt.
* Make a well in the dry ingredients, then pour in melted butter and water. Mix until it forms a ball of dough. If dough appears dry and crumbly, add a bit of water 1 tsp. at a time until you have a ball of dough that doesn’t fall apart.
* Cover the bowl and let the dough rest for 10 minutes.
* Turn the dough onto a floured surface and roll out to desired thickness, between ⅛ to ¼-inches.
* For round bannocks: using a 3-inch round biscuit cutter or a glass to cut out circles.
* For rectangular bannocks: Roll out the dough to an 8- x 10-inch rectangle (cut into 16 pieces), or an 8- x 9-inch rectangle (cut into 12 pieces).
* Place the cut dough pieces on the prepared baking sheet. Bake for 20-23 minutes.
* Remove to wire rack to cool. Enjoy with butter, jam, or both!
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Bannocks
Ingredients
* 2 cups (6oz/170g) old fashioned rolled oats
* 1 cup (5oz/142g) all-purpose flour
* 1 teaspoon baking soda
* ¾ teaspoon salt
* ¾ cup (6floz/180ml) buttermilk
* Oil (for cooking)
Instructions
* Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.
* To the oats, whisk in the flour, baking soda, and salt, and then mix in the buttermilk until a dough is formed.
* Turn the dough out onto a floured surface, knead once or twice to bring it together, and then form the dough into an 8-inch (20 cm) disc.
* Heat a skillet over low heat. Add a touch of oil and then place the dough disc in the skillet.
* Cook the bannock until nicely browned (about 10-15 minutes) and then flip and cook the other side and cook for another 10 minutes or so.
* Divide into wedges and serve while still warm with butter and jam. Store leftovers in an airtight container at room temperature for up to 3 days.
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Onion Biscuts
INGREDIENTS
* 2 Cups All Purpose Baking Mix
* 1/2 Cup Chopped Wild Onion or any kind of onion
* 1/3 Cup Buttermilk
* 1/2 Cup Shredded Cheddar Cheese
INSTRUCTIONS
* Mix together the all-purpose baking mix, chopped wild onion, buttermilk, and cheddar cheese.
* Pat out onto a floured surface to 1/2 inch thick.
* Cut out with biscuit cutter.
* Put on parchment paper-lined baking sheet.
* Bake in 400* pre-heated oven for 10 minutes.
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Baked Custard
INGREDIENTS
* 4 eggs
* 3 C. milk
* 1/2 C. sugar
* 1/2 tsp. ground nutmeg
* 1/2 tsp. ground cinnamon
* 1/2 tsp. vanilla extract
* A pinch of salt
INSTRUCTIONS
* Preheat your oven to 350 °F and get ready to enjoy some delicious, creamy custards.
* Add all the ingredients to a blender and blend them for about 15 seconds until the mixture is totally combined.
* Pour the custard mix into individual ramekins or custard cups, and place those inside a baking dish.
* Fill the dish with hot water up to ¾” of the top of the ramekins.
* Bake the custards in the oven for one hour. Voilà! You have your creamy custards ready to enjoy. Happy Imbolc!
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Sour Cream & Honey Cake
INGREDIENTS
* 2 cups whole wheat flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ teaspoon ground cinnamon
* ¼ cup butter
* ¾ cup raisins
* 5 ½ ounces sour cream
* ¼ cup + 2 tablespoons cup honey
INSTRUCTIONS
* Preheat your oven to 400ºF.
* In a bowl mix together the flour, baking soda, salt, and cinnamon.
* Using your fingers, work the butter into the mixture until it is well combined.
* Add in the raisins and stir to combine.
* Create a well in the center of the mixture and pour in the sour cream and the honey.
* Mix everything together to form the dough.
* Dust a baking sheet with flour and roll out the dough until it is about ¾ of an inch thick. Place the baking sheet in the oven and bake for 12-15 minutes.
* Allow the cake to cool on a wire rack and cut it into desired sizes.
Yield: 1 rectangular cake (about 9 x 13); serving size varies.
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Lavender Lemon Cake
Ingredients
* 2 ½ cups all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup butter (at room temperature)
* 1 ½ cups granulated sugar
* 3 large eggs
* 1 cup plain yogurt
* ¼ cup lemon juice
* 2 tablespoons lemon zest
* 1 tablespoon dried culinary lavender
LEMON FROSTING
* 2 ½ cups powdered sugar
* ¼ cup sour cream
* 2 tablespoons butter (at room temperature)
* 2 tablespoons lemon juice
* Lemon slices and fresh lavender (to decorate)
Preheat oven to 350 degrees Fahrenheit. Grease and line 2 8-inch cake pans with parchment paper. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl (or stand mixer) beat the butter and sugar until it's light and fluffy, about 3 minutes. Add the eggs and continue to beat for 2 minutes more.
Add the yogurt, lemon juice, lemon zest, and HALF of the dry ingredients and mix on low speed until nearly combined. Add the remaining dry ingredients and the lavender and mix just until combined.
Divide the cake batter between the two prepared pans and then bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool for 15 minutes and then invert them onto a cooling rack to cool completely.
FROSTING AND DECORATING
In a medium-sized bowl, add the powdered sugar, sour cream, butter, and lemon juice and beat until smooth.
Place one cake on a plate or cake stand and cover the top with frosting. Put the other cake on top and frost the top and sides of the cake. Decorate with lemon slices and fresh or dried lavender.
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Here are a few more recipes:
Soda Bread
Ingredients:
* 800g Plain Flour
* 1 Level Teaspoon Bicarbonate of Soda
* 1 Level Teaspoons Cream of Tartar
* 1 Level Teaspoon of Salt
* 120ml Milk
Method:
Preheat oven to gas mark 5; 190C; 380F
Add all the dry ingredients together
Add the milk, mixing with a knife until it becomes a moist elastic dough
Put flour on your hands and worktop and form the doughinto a round using your hands
Place on a greased and floured baking tray and make a cross on the top with a knife
Bake for 30-40 minutes
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Imbolc Honey Cake
Ingredients:
* Cup of Black Coffee
* 200g Granulated Sugar
* 180g Brown Sugar
* 340g Honey
* 4 Eggs
* 125ml Oil, Vegetable or Sunflower work well
* 1 Teaspoon Lemon Juice
* 1 Teaspoon Orange Juice
* 40g Mixed Peel
* 680g Plain Flour
* 3 Teaspoons Baking Powder
* 1 Teaspoon Bicarbonate of Soda
* 1 Teaspoon Allspice
* 1/2 Teaspoon Cinnamon
* 1/2 Teaspoon Nutmeg
Method:
Preheat oven to Gar mark 4, 350F 180C
Place the coffee, honey, brown sugar and granulated sugar into a pan bring to the boil and then allow to cool.
In a separate bowl, combine eggs, oil, orange and lemon juice & mixed peel.
In another bowl combine the flour, baking powder, bicarb soda and spices
Add coffee mixture to egg mixture first and then dry ingredient mixture until all are well blended. You will need a large bowl for this
Pour mixture into a greased & floured 9″ x 12″ pan and bake in an oven for around 70-90 minutes. Check with a skewer to make sure the centre is set
Our cake took 90 minutes but I did reduce the heat to gas mark 2-3 for the final 20 minutes as I didn’t want the top to go any darker. This is a really moist cake, the spice isn’t overpowering and it would stand more if you like a strong taste
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