The Spring Equinox is here again! This year it falls on Friday the 23rd of September. The Equinox symbolises balance as the hours of day and night are roughly equal on this night. After the Spring Equinox, our hours of daylight will slowly increase and the days will become longer than the nights as we head towards the Summer Solstice.
The Spring Equinox usually makes me feel like doing a spring clean. Sometimes it’s house cleaning, sometimes it’s cleaning up my emotional and spiritual state. This year I’m spring cleaning my living space! A collapsing clothes cupboard has forced me to take a look at my storage and has inspired me to do a big clothing purge.
Seeing my crumbling wardrobe made think of a fruit crumble, but rather than a sweet one I decided to make a savoury zucchini crumble. Vibrant green zucchini, combined with a light filling and topping, is a refreshing way to celebrate the Equinox and prepare for upcoming spring cleaning.
Ingredients for the filling 500g zucchini, finely grated 1 tablespoon semolina 1 teaspoon dried rosemary 1/4 teaspoon sea salt 125g feta
for the topping 1 cup wholemeal flour 1/4 teaspoon sea salt 80g unsalted butter, softened 1/4 cup roughly chopped walnuts
Instructions Preheat oven to 180C / 350F. Lightly oil a 24cm x 18cm baking dish. To make the filling: Squeeze zucchini, making sure all liquid is extracted, then place in a bowl. Add the semolina, rosemary, salt and feta and stir until just combined. Spread the mixture into prepared dish. To make the topping: Add the flour and salt to a separate bowl. Rub the butter into the flour with your fingertips. Add the nuts and continue mixing until it resembles coarse breadcrumbs. Sprinkle the topping over the zucchini mix. Bake for 20 – 25 minutes or until the topping is lightly browned.
As the wheel slowly turns toward Spring in the southern hemisphere, many are getting ready to celebrate Imbolc on August 1st.
Imbolc is the mid-point between the Winter Solstice and the Spring Equinox. It brings the promise of Spring in the midst of cold Winter weather. Nights are still cold but the days are warming as nature begins to slowly awaken from a Winter slumber. It’s a beautiful time of year and one of my favourites.
One of the things I like to start thinking about at Imbolc is spring cleaning. This year I began with my pantry and found a bottle of rose syrup that I had forgotten I had. I decided to use some of it to make a rose syrup jelly (jello) that reminds me of Turkish delight. Rose syrup is a syrup made from rose water with sugar added. If you don’t have rose syrup you can use rose water but you may have to add extra sugar to get that sweet flavour of Turkish delight.
I added hibiscus tea to my jelly as I wanted to get a nice pink colour. I also find the tartness of hibiscus balances out the sweetness of the rose syrup. If you don’t have hibiscus tea, you can add food colouring or just enjoy the almost pink blush of the jelly.
Rose Syrup Jelly
Ingredients 1 cup water 1/4 cup sugar 1 titanium strength gelatine leaf* 1 tablespoon rose syrup 1 tablespoon hibiscus flower tea leaves cream for serving (optional)
Instructions Soak gelatine sheet in cold water for 5 minutes. While the gelatine is soaking, place the water and sugar in a small saucepan and gently heat until the sugar has dissolved. Squeeze out gelatine sheet and add to the saucepan. Remove from heat. Stir once or twice until the gelatine has melted. Stir in the rose syrup and hibiscus tea. Steep for 3-5 minutes. Strain into a heatproof jug. Allow to cool then pour into serving bowls or glasses. Cover and refrigerate until set. Serve with cream if desired.
*check the strength of your gelatine leaves and use as many as you need to set 1 cup of liquid.
In preparation for the June 21st Winter Solstice, I spent a weekend away at an eco-friendly sky pod in Victoria’s stunning Otways. Perched on a hill in a wildlife refuge property, the pod I chose featured floor to ceiling windows which look out onto the Southern Ocean.
During the day I watched as the changeable weather treated me to scenes of sunshine imbued surf, rain and storm clouds, and stunning rainbows. At night, with the lights turned off, the night sky was bewitching. I fell asleep with the gentle caress of starlight on my face.
Deep in the night I woke up and was amazed at the amount of starlight in the room. When I looked around I saw that it was the Southern Cross shining through the south facing window. I have seen this star pattern many times before but never so close. I felt as though I could reach out and touch the bright stars as they filled the room with translucent light. It was magical. I felt an immediate connection to the Southern Cross, something I have never felt before.
The Southern Cross star pattern is composed of four bright stars and one fainter star which form the shape of a cross, or more accurately, a kite. The Southern Cross is not a constellation but an asterism which is a group of stars that can be part of a constellation or span across multiple constellations. The Southern Cross is the brightest star pattern in the Crux constellation, the smallest constellation in the sky.
The Southern Cross asterism was once a feature of the northern skies and was an important celestial symbol for ancient cultures. The ancient Greeks considered it part of the Centaurus constellation. By Roman times it had sunk below the horizon and out of view for most of the Northern Hemisphere, although it is still visible in some southern parts of the Northern Hemisphere. The Southern Cross was virtually forgotten in the Northern Hemisphere until it became an important asterism in navel navigations.
The Southern Cross has always been a powerful celestial symbol in the southern skies and features prominently in the mythology and stories of Southern Hemisphere cultures. The Southern Cross configuration is featured on the flags of Australia, Brazil, New Zealand, Papua New Guinea and Samoa. It is also mentioned in the national anthems of Australia and Brazil.
In my home country of Australia, the Southern Cross is an important part of indigenous and non-indigenous Australian culture. Australian indigenous culture is wide and diverse, and while there are many stories about the Southern Cross, it is regarded as one of many star patterns that grace the southern skies. However, for many non-indigenous Australians, this celestial symbol has almost mythic status and is considered one of the most important star patterns in the southern skies. Unfortunately, the Southern Cross has also been used as a symbol of nationalism, bigotry and rebellion, often in nasty ways. This association with the uglier parts of Australian culture has made me uncomfortable about getting to know the Southern Cross asterism. However, after seeing how beautiful it truly is, I’m now keen to form a relationship.
Sunday the 30th of April is southern hemisphere Halloween! There are so many ways to celebrate this most auspicious of nights. This year I’ll be celebrating the seasonal coronation of Persephone as she once again embraces her role as the Queen of the Underworld.
Persephone spends Spring and Summer in the land of the living and Autumn and Winter in the land of the dead. During the Autumn Equinox, Persephone makes her descent into the Underworld. On Halloween, we celebrate the seasonal coronation of Persephone as she regains her crown and guides us through the remaining dark half of the year.
To celebrate Persephone’s Halloween Coronation, I’m making hot chocolate. Chocolate is linked to death – and not just by the dessert Death By Chocolate! Cacao has been used in celebrations and rituals symbolising both death and rebirth for millennia. You can even buy Ceremonial Grade Cacao if you’re really keen. I’m adding mint and pomegranate to my hot chocolate which also have links to death and rebirth, so they are perfect ingredients for a Halloween drink dedicated to Persephone.
Mint is a key herb herb used in funerary rites, and also an ingredient in kykeon, a fermented barley drink used in the Eleusinian Mysteries dedicated to Demeter and Persephone. Interestingly, Minthe is the name of a nymph who was the lover of Hades. Minthe said some unflattering things about Persephone and was trampled on by either Persephone, or her mother Demeter. The herb mint sprang from the earth where Minthe was squashed. That’s a pretty powerful allegory for death and rebirth!
Pomegranate is a red fruit filled with seeds that oozes blood red juice when opened. Not surprisingly they are a fruit abundant in symbology. During her first trip to the Underworld, Persephone eats some pomegranate seeds which tie her forever to the realm of the dead. For each seed she has eaten, she must spend a month in the Underworld. There is no consensus on how many seeds she ate. As her journey represents a seasonal cycle of light and darkness, six seems to be an appropriate number. Pomegranate seeds bring Persephone back to the Underworld and on Halloween she reclaims her throne as Queen of the Dead. It is this for reason I call her my Halloween Pom (Pomegranate) Queen.
Mint Hot Chocolate with Pomegranate Whipped Cream
Ingredients (1 serving) for the whipped cream 1/2 cup cream 1 tablespoon powdered (icing) sugar 1 teaspoon fresh pomegranate juice pomegranate seeds for decorating mint leaves for decorating
for the hot chocolate 1 cup of milk 1 tablespoon dark cocoa powder 20g finely chopped dark chocolate buds 2 tablespoons (or to taste) peppermint cordial
Instructions Whisk the cream until slightly thickened. Add the powdered sugar and whisk until soft peaks form. Stir in the pomegranate juice until fluffy and combined. Set aside while you make the hot chocolate. Heat the milk until hot, but not boiling. Whisk in the cocoa powder until combined. Add the chocolate and whisk until melted and combined. Add the peppermint cordial and whisk until combined. Pour into a heat-proof mug. Top with whipped cream. Decorate with mint leaves and pomegranate seeds.
Monday the 21st of March is the Autumn Equinox in the southern hemisphere. It’s the midpoint between Lammas and Halloween. The hours of day and night are relatively equal on the Equinox. Following the Equinox, the darkness starts to gain ascendancy as the day slowly retreats into the dark half of the year.
The Autumn Equinox marks the second summer harvest festival. It represents the harvesting of grains and produce that can be enjoyed now and also preserved for the winter. Corn is one of the most sacred symbols for Autumn and is revered for its versatility. It can be eaten fresh, or preserved by being frozen or canned. It can be dried to make popcorn or ground into cornmeal and corn flour. The leaves and husks can also be used to make Corn Dollies, Corn Husk Dolls and other crafts.
Popcorn is one of the many ways I enjoy corn. I love it piping hot with lots of butter and a good sprinkling of sea salt. I’ve always used individual kernels but I recently discovered popcorn on the cob. These dried corncobs can be placed in a paper bag and popped in the microwave. I didn’t actually own a microwave but I bought one just so I could try popcorn on the cob!
Thankfully the popcorn was worth the investment. 🙂
This year we begin the month of March with Pancake Day!
Pancake Day, also know as Shrove Tuesday, is part of Easter observances so it doesn’t have a fixed date. It is followed by Ash Wednesday, the first day of Lent. Shrove Tuesday is the last day to eat rich, sweet and fatty foods before a period of fasting begins. Thankfully I don’t celebrate Easter (so no fasting) but I do celebrate pancakes!
This year I am indulging in mini pancakes called pikelets. Pikelets are an Aussie and New Zealand treat and are enjoyed any time of the day. They can be eaten hot or cold and can be served with sweet or savoury toppings.
I’ve tweaked a traditional pikelet recipe to make an overnight version that also has oats. You’ll need to start preparing these the night before, as the oats and milk need to soak overnight.
Overnight Oat Pikelets
Ingredients 1/2 cup rolled oats 1/2 cup milk 1 egg, lightly beaten 1/4 cup plain flour 1/4 teaspoon baking powder pinch of sea salt 1/2 teaspoon sugar butter for frying
Instructions Mix the oatmeal and milk together in a large bowl. Cover and refrigerate overnight. The next morning remove the oat mix from the refrigerator. Stir in the beaten egg until combined. Whisk together the flour, baking powder, salt and sugar in a small bowl. Add to the oat mix and stir until combined. (You want a thick batter so add more milk or flour to get the right consistency). Melt some butter in a frying pan. Drop tablespoons of batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear on the surface and the bottom is lightly browned. Turn them over with a spatula and cook for 30 – 60 seconds or until lightly brown on the bottom. Remove from the pan. Eat them hot or cold with sweet or savoury toppings.
February 1st is Lammas (or Lughnasadh) in the southern hemisphere and Imbolc in the northern hemisphere. This year these festivals coincide with Chinese New Year, also known as Lunar New Year or Spring Festival. As Chinese New Year begins on a New Moon, February 1st is shaping up to be a very powerful day.
Lammas is the halfway point between the Summer Solstice and the Autumn Equinox. It is the First Summer Harvest and, in Australia, the first Pagan festival for the year. Baking bread, crafting and enjoying the produce of the first harvests are traditional ways of celebrating this festival.
In the Chinese zodiac, every New Year is ruled by a different animal that rotates through a twelve year cycle. This year is the Year of the Tiger. The tiger is the king of all the beasts and is associated with strength, confidence and bravery. Like all the animals in the zodiac, the tiger not only rules a year, but also a month (February 4th to March 5th), day (Saturday), and hour (3am to 4.59am).
To celebrate both Lammas and the Year of Tiger, I wanted to make tiger bread. Tiger bread, also known as Dutch crunch, tijgerbrood or tijgerbol, is a Dutch bread with a mottled crust. The crust is made by coating half-proofed bread dough with a rice flour paste. The resulting crackle crust is supposed to resemble the patterns of a tiger. However, after a three year old girl wrote to Sainsbury’s saying the pattern looked more like a giraffe than a tiger, the supermarket chain changed the name to giraffe bread. You be the judge!
January has been a very hectic, but fun, month so I didn’t have time to make tiger bread. So to celebrate both Lammas and the Year of Tiger, I made Tiger Stripe Cupcakes instead. There are lots of ways to decorate cupcakes to look like tigers, but I went for two-toned chocolate and orange cupcakes piped with black and orange coloured cream cheese frosting.
Tiger Stripe Cupcakes
Special Equipment (optional)* Two piping bags
Ingredients for the cupcakes 125g (1/2 cup) unsalted butter, softened 1 cup caster (superfine) sugar 2 eggs 3/4 cup milk 2 cups plain flour, sifted 3 teaspoons baking powder, sifted
for the chocolate cupcakes 1 tablespoon cocoa powder black food colouring
for the orange cupcakes 1/2 teaspoon orange oil orange food colouring
for the cream cheese frosting 125g (1/2 cup) unsalted butter, room temperature 125g (1/2 cup) cream cheese, softened 2 cups powdered (icing) sugar
for the black cream cheese frosting black food colouring
for the orange cream cheese frosting orange food colouring
Instructions Preheat the oven to 180C / 350F. Line a 12-hole muffin pan with 12 paper cases. In a medium sized bowl, cream the butter and sugar with an electric mixer until creamy. Add the eggs one at a time and beat until light and fluffy. Add the milk and beat until combined. Using a wooden spoon, fold in the flour and baking powder. Divide the mixture into two half portions. For the chocolate cupcakes, mix in the cocoa powder and enough black food colouring to achieve the desired black colour. For the orange cupcakes, mix in the orange oil and enough orange food colouring to achieve the desired orange colour. To create a stripe effect, dollop approximately half of the chocolate mix evenly into the bottom of the cupcake cases and wait until the mixture has spread to the sides of the cases. Dollop approximately half of the orange mix evenly over the chocolate mix and wait until the mixture has spread to the sides. Repeat with remaining chocolate mix and finish with the orange mix. Bake for 10 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
While cupcakes are cooling, make the cream cheese frosting by creaming together the butter and cream cheese in a medium sized bowl with an electric mixer. Gradually beat in the powdered sugar. Beat until frosting reaches a piping consistency. Divide the mixture into two half portions. For the black frosting, mix in enough black food colouring to achieve the desired black colour. For the orange frosting, mix in enough orange food colouring to achieve the desired orange colour. Spoon black frosting in one piping bag and the orange in the other. Pipe alternating black and orange stripes onto cupcakes.
*if you don’t have two piping bags just pipe one frosting first, leaving spaces to fill in with the other frosting and wash the bag between frostings. You can also leave the cakes unfrosted and serve a frosting on the side.
Happy Lunar New Year and Happy Lammas (or whatever Pagan Festival you are celebrating!) 🙂
The Summer Solstice is almost here and this year it falls on Wednesday the 22nd of December. On this day, the Sun reaches its zenith, its highest point in the sky. The Summer Solstice is the longest day of the year. After the Summer Solstice, the days start to get shorter as we wind our way toward Lammas.
The Summer Solstice in the southern hemisphere is mirrored by the Winter Solstice in the northern hemisphere. It also occurs near Xmas which in many ways is a Midwinter festival. To celebrate this hemispherical duality, I thought I would make a gingerbread cake which is perfect for the Winter Solstice. I’m also going to show you how to use this cake for a Summer Solstice treat!
The recipe I’m using is from A Gothic Cookbook by Ella Buchan and Alessandra Pino. A Gothic Cookbook is being crowdsourced through Unbound so hopefully it gets fully funded because I want a copy! The book is beautifully illustrated by Lee Henry and features recipes inspired by classic and contemporary Gothic novels such as Jane Eyre, Rebecca, Rosemary’s Baby, Frankenstein and one of my favourites – Dracula. You might assume I’d be making a recipe inspired by Dracula, but the gingerbread cake recipe is actually inspired by Rebecca by Daphne Du Maurier.
That Very Special Gingerbread I followed the recipe below without making any of my customary tweaks. I was briefly tempted to try a different icing, but I’m glad I didn’t. The lemon icing was tart and refreshing and complimented the deep treacle flavour of the cake beautifully. (You can use molasses or blackstrap molasses if you don’t have black treacle)
My partner and I tried our best to eat all the cake but it was looking like we would fail. I was planning to freeze the leftovers, but then realised I could use the leftover cake to make a quick and easy Summer Solstice treat – Gingerbread Ice Cream!
Gingerbread Ice Cream
Ingredients Roughly chopped pieces of gingerbread cake, including the bits with icing Good quality vanilla ice cream, softened slightly
Instructions Mix the cake and ice cream together in a bowl. Place in a container and freeze. That’s it! There are no measurements for the ingredients so you can make as much or as little as you want. You can also add as much cake to the ice cream as you like.
Halloween is my favourite time of the year – especially now that Australia has finally gotten into the spirit of things. Halloween candy and decorations compete for shelf space with xmas paraphernalia in stores, making it one of the rare times that I love to go shopping. As I go for walks around my neighbourhood, I’m rapt to see so many houses proudly showcasing ghoulish displays. The signs of Halloween are all around me, but so too are the signs of Beltane, the Spring festival that many southern hemisphere Pagans will be celebrating on October 31st.
On one of my morning walks, I was reminded that Spring is here when I saw an adorable tiger snake on the footpath. I watched, spellbound, and then took photos and video, from a very safe distance! I kept watch as the graceful creature slithered onto the road, making sure it made it safely across. The little snake found a nice place to rest and sun-bake while I continued on my walk. While a snake is a perfect symbol for Halloween, it’s also a perfect symbol for Beltane.
To celebrate northern hemisphere Halloween and southern hemisphere Beltane, I’d like to share a recipe that utilises apples, a fruit appropriate for both festivals. I found this recipe in a cozy mystery novel, appropriately called The Uninvited Corpse, from the Food Blogger Mystery series by Debra Sennefelder. All the recipes included in the book sounded divine, but it was the Cinnamon Apple Bread that had me heading to the kitchen.
The first time I made it I used a sweet red apple. The cake was very sweet and very delicious. The second time I used a green granny smith apple and it was perfect. To add a touch of Halloween to the recipe, I substituted pumpkin pie spice for the cinnamon. Pumpkin pie spice mix is a combination of ground cinnamon, nutmeg, ginger, cloves and sometimes allspice. I’ve made a few pumpkin pie spice mixes, but my favourite combination is: 4 parts ground cinnamon 2 parts ground ginger 1 part ground cloves 1 part ground nutmeg
Spiced Apple Bread
Ingredients 1/2 cup brown sugar 1 teaspoon ground cinnamon or pumpkin pie spice 1 + 1/2 cups flour 1 + 1/4 teaspoon baking powder 125g (1/2 cup) unsalted butter, softened 2/3 cup white sugar 2 eggs 1 + 1/2 teaspoons vanilla extract 1/2 cup milk 1 apple, peeled, cored and chopped
Instructions Preheat oven to 180C / 350F. Line a loaf pan with baking paper. (I used a 22cmx12cm / 9x5inch pan). Mix together the brown sugar and spice. Set aside. Sift together the flour and baking powder. Set aside. Using an electric mixer, beat together the butter and white sugar until smooth. Beat in the eggs one at a time until combined. Add the vanilla extract and mix until combined. Mix in half of the flour mix followed by half of the milk and mix until combined. Repeat with the other half. Pour half the mixture into prepared pan. Add half the apple and half the brown sugar. Press lightly into the batter. Repeat with remaining ingredients. Bake for 55-65 minutes or until a skewer inserted into the centre comes out clean. Allow to sit in the pan for 10 minutes before transferring to a cooling rack.
Thursday the 23rd is the September Equinox. On the Equinox, the hours of day and night are roughly equal. Following the Equinox, the days will become longer than the nights or the nights longer than the days, depending on where you live. If you live in the northern hemisphere, you’ll be celebrating the Autumn/Fall Equinox so your daylight hours will slowly decrease as nights become longer. For those of us in the southern hemisphere, we are celebrating the Spring Equinox so our hours of daylight will slowly increase and the days become longer as we head towards the Summer Solstice.
After grating too much carrot for a recipe, I decided to use the extra carrot to make something for the Spring Equinox. I’ve always wanted to make carrot cornbread or a cornmeal carrot cake so I decided to play around with some of my cornbread recipes and my previous Easter Bunny Cupcake recipe. With some trepidation I baked my carrot and cornmeal concoction in a loaf pan and hoped for the best. Thankfully the cake turned out to be sweet and moreish – perfect for the Spring Equinox!
Carrot and Cornmeal Cake
Ingredients 1/2 cup cornmeal 1/2 cup flour, sifted 1 teaspoon baking powder, sifted 1/4 teaspoon sea salt 2 tablespoons sugar 1/2 cup milk 1 egg, room temperature 30g (2 tablespoons) butter, melted 1 tablespoon maple syrup 1/2 cup grated carrot
Instructions Preheat the oven to 180C / 350F. Line a medium sized loaf pan with baking paper. Mix together the cornmeal, flour, baking powder, salt and sugar in a large bowl. In a separate bowl, whisk together the milk, egg, melted butter and maple syrup. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the grated carrot. Pour into prepared pan. Bake for 30 – 40 minutes or until a toothpick inserted into the centre comes out clean. Allow to rest for 10 minutes. Remove from pan and place on a wire rack to cool completely.