Rachel Patterson

Kitchen Witch's World of Magical Food

Food is magical, not just because of the amazing tastes, flavours and aromas but also for the magical properties it holds. The magic starts with the choice of food to use, be added in whilst you are preparing and cooking then the magic unfolds as people enjoy your food. Dishes can be created for specific intents, moon phases, and rituals, to celebrate sabbats or just to bring the magic into your family meal. Many food ingredients can also be used very successfully in magical workings in the form of offerings, medicine pouches, witches bottles and poppets. Lets work magic into your cooking…
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    Daria Diachkovahar citeretfor 6 måneder siden
    Apparently on Samhain Celtic warriors held contests to see who could drink the most beer, believing that the course of action would make them immortal … just like any Saturday night down the pub then …
    Daria Diachkovahar citeretfor 8 måneder siden
    This is a sticky heady spicy moist cake that keeps for a good while and freezes well. It is nice to have with a cup of coffee or warm with custard.


    225g/8oz butter

    225g/8oz light muscovado sugar

    225g/8oz gold syrup (or corn syrup)

    225g/8oz black treacle

    225g/8oz self raising flour

    225g/8oz wholemeal self raising flour

    4 level teaspoons ground ginger

    1 teaspoon cinnamon

    2 large eggs

    300ml (½ pint) milk


    Pre-heat your oven to 160F/Gas 3/325C.

    Grease a 12 × 9 inch baking or roasting tin and line it with baking parchment.

    Put the butter, sugar, golden syrup and treacle into a saucepan and heat gently until the mixture has melted and combined. Stir occasionally and then allow it to cool slightly.

    Pop the flours and spices into a large bowl. Beat the eggs and the milk together. Pour the cooled butter and syrup mixture into the flour and add the egg and milk mixture. Beat together until smooth. Pour into the prepared tin.

    Bake in the oven for about 50 minutes.

    Allow to cool in the tin for a few minutes then turn out onto a wire rack.
    Daria Diachkovahar citeretfor 8 måneder siden
    Honey Scones
    Honey to me is one of the most magical ingredients and can add a huge boost of magical powers … and of course you can’t go wrong with scones especially with jam and cream …


    200g/8oz plain (all-purpose) flour

    2 teaspoons baking powder

    Pinch of salt

    75g/3oz butter, softened

    1 tablespoon light soft brown sugar

    2 tablespoons honey

    2-3 tablespoons milk


    Preheat the oven to 200C/400F/Gas Mark 6.

    Mix together the flour, baking powder and salt and rub in the butter. Add the sugar and mix together. Stir the honey into the milk and mix until it dissolves. Keep back a tablespoon of the milk and honey mix to brush over the top of the scones during baking and tip the rest into the flour mix. Mix to form a soft dough.

    Shape the dough into a round and put it on a greased baking sheet, score the top with a knife to divide it into eight wedges.

    Bake in the oven for 15-20 minutes.

    Remove from the oven and brush the reserved honey and milk mix over the top then pop it back into the oven for a further 5-10 minutes.

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