Democracy Sausage

Australia is having a federal election on Saturday 18th of May. Two interesting facts about elections in Australia:
Elections are always held on a Saturday.
Voting in elections is compulsory.

As voting is compulsory, there is always a big turnout for elections and many polling booth venues use election day as a great opportunity for fundraising. As Aussies love a fundraising barbecue sausage sizzle, this has led to the creation of an election day tradition –
the Democracy Sausage!

Having a Democracy Sausage is seen as a way of both supporting polling booth facilities, which are often held at places that need extra money such as schools, community halls and churches, and as a reward to citizens for being forced to go out and vote. Having a tasty hot sausage in your possession goes a long way to alleviating the boredom of standing in a queue. Well organised polling booths can even take your order while you are waiting in line.

In its basic form a Democracy Sausage is a meat sausage served on a slice of white bread. Grilled onions and tomato sauce are optional extras. Some places may offer a variety of sausages, sauces and optional extras. There are even places that cater for gluten-free, vegetarian and vegan patrons. In addition to sausage sizzles, many booths also have cake stalls selling a variety of sweets.

Having a Democracy Sausage on election day has become such an important part of the experience that there are now websites which offer information on which polling booths are having a sausage sizzle and what they offering so you can choose where to go to vote. Now that’s what I call democracy!

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Halloween Down Under

A burst of fallen bamboo leaves decorate my backyard in a swirl of autumn colours. Their dry brittleness holds a promise of the winter to come. This is my favourite time of the year. There are still sunny days and warm patches of sun during the day but the long, hot Australian summer is finally over. The coolness of autumn has arrived and with it Halloween, my favourite Sabbat.

April 30th is Halloween Down Under. It is a night when the veil between the living and the dead is thinnest. Halloween is the night when the dead wait between the worlds, ready to visit their loved ones. 

There are many ways to welcome and honour the dead on Halloween. I wait until the sun begins to set and shadows of darkness shroud the coming night. I set an empty plate for the dead at my table. Late in the evening I light a black candle and do a tarot reading. I end the evening with food and drink. I leave a small offering on the table for any lingering spirits to enjoy before blowing out the candle and going to bed. Sometimes I have strange dreams. In the morning I pack everything up and try and do something fun and life affirming. 

So what will I be serving this Halloween? We don’t get trick or treaters in April as most people celebrate Halloween on October 31st. So in honour of these absent door knockers, I thought I would make Trick or Treat Pumpkin Pies. Half of them have a savoury filling and the other half are sweet. You won’t know what you are getting until you bite them!

Trick or Treat Pumpkin Pies

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Ingredients
1 cup pumpkin puree
2 sheets ready rolled puff pastry, thawed
1 egg, beaten

for the rosemary pies
1/4 teaspoon sea salt
1 teaspoon dried rosemary

for the pumpkin spice pies
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Instructions
Preheat oven to 180C / 350F.
Line 2 baking trays with baking paper.
Divide the pumpkin into two bowls.
Mix the salt and rosemary into one portion of pumpkin and the sugar and spices into the other. 
Using a 6cm (2.25 inch) cookie cutter* cut pastry into 16 rounds.
Place half the pastry rounds on the prepared trays.
Place 2 teaspoons of pumpkin filling on each round.
Cut eyes and mouths out of remaining rounds.
Cover filling with these rounds.
Gently press the edges together to seal the pies.
Press edges together with a fork to create a decorative edge.
Brush tops with beaten egg. 
Bake for 25 – 30 minutes or until pastry becomes golden and is cooked on the bottom.
Place on a wire rack to cool.

*I used a pumpkin shaped cookie cutter

Wake The Dead Cake

Saturday the 20th of April is Bram Stoker’s 107th deathiversary. To celebrate, I thought I would play around with a recipe from one of my favourite cookbooks – Death Warmed Over by Lisa Rogak. This cookbook is a collection of recipes and customs from different countries and religions around the world with a common theme of death. The recipe I have chosen is an Irish Wake Cake, in honour of Bram who was born in Ireland on the 8th of November, 1847.

Irish Wake Cake

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Ingredients
for the cake
1/2 cup dried currants
1/2 cup mixed peel*
1 + 3/4 cups flour
1 + 1/4 teaspoons baking powder
1/4 teaspoon sea salt
170g (3/4 cup) unsalted butter, room temperature
1 cup sugar
2 teaspoons vanilla extract
2 eggs
80g (3oz) cream cheese, room temperature
2/3 cup buttermilk

for the glaze
1/2 cup icing (powdered) sugar, sifted
2 teaspoons brewed black tea**

Instructions
Preheat oven to 160C / 325F.
Line a 22cm (9inch) loaf pan with baking paper.
Place the currants and mixed peel in a small bowl.
Sift together the flour, baking powder and salt in another bowl.
Add 1/4 cup of the flour mix to the dried fruit and toss until the fruit is coated in flour.
Place the butter, sugar and vanilla in a large bowl and, using an electric mixer, beat until fluffy.
Add the eggs one a time and beat until combined.
Add the cream cheese and beat until combined.
Add 1/3rd of the flour mixture and 1/3rd of the buttermilk to the batter and mix until combined. Repeat with remaining flour and buttermilk.
Add the dried fruit and mix until combined.
Pour batter into prepared baking pan.
Bake for 1 hour and 25 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes before placing on a wire rack placed over a tray.
Make the glaze by combining the icing sugar and tea together in a bowl.
Drizzle the glaze over the warm cake and allow to cool completely before serving.

*the original recipe just uses currants. I substituted half the currants for mixed peel as I like the flavour and texture.
**the original icing is a lemon icing. I substituted the lemon juice with black tea as I was curious to see how it would taste and used Earl Grey to compliment the citrus notes of the mixed peel.

A Tale Of An Unripe Avocado

Every month our big chain supermarkets put out free cooking magazines which I love collecting. It’s an obvious advertising ploy as the recipes “encourage” you to use their supermarket brands. While I’m not usually interested in buying their products, I am interested in their recipes. 🙂 One of the recipes I couldn’t wait to make was an Avocado and Pistachio Cake. 

I bought my ingredients and eagerly waited for my avocado to ripen. Squeezing it every day, it finally felt ripe enough to use. I got my ingredients ready but left the avocado for the end as I didn’t want it to go brown. With a bench full of measured ingredients, the oven preheated and the pan ready, I cut open the avocado only to discover it wasn’t ripe. Instead of a beautiful soft inside, ready to be scooped out into the cake mix, it was tough as rubber and definitely not cake-friendly! 

Thinking quickly I grabbed a ripe banana that I had waiting for another recipe and substituted it for the avocado. The result was a delicious and aromatic banana cake that I would definitely make again! 

The recipe included a lemon icing which I omitted as the cake is sweet enough from the banana. As I wasn’t icing the cake, I didn’t have to wait for it to cool completely so I had a couple of slices warm from the oven. You can ice the cake if you like but I do recommend eating some while it’s still hot. And yes, I do plan on making this cake with avocado, I’ll just make sure I cut the avocado before I start.

Banana and Pistachio Cake

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Ingredients
70g shelled pistachios
70g unsalted butter, room temperature
1 cup caster (superfine) sugar
1 large ripe banana, mashed
1 teaspoon vanilla extract
4 eggs
1 cup plain flour
1 teaspoon baking powder
1/2 cup almond meal

Instructions
Preheat oven to 180C / 350F.
Line a 10cm x 21cm loaf pan with baking paper.
Process the pistachios in a food processor until they resemble breadcrumbs.
Using an electric mixer, beat the butter and sugar in a bowl until combined.
Add the banana and vanilla extract and beat until combined.
Add the eggs one at a time, beating after each addition.
Stir in the flour, baking powder, almond meal and pistachio meal until the mix is smooth.
Pour into prepared pan.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool in the pan for 5 minutes.
Slice and eat while warm or place on a wire rack to cool completely before icing.

Autumnal Nights

The Autumn Equinox is here and I’m excited. Even though there still may be hot days ahead, the Autumn Equinox signals a shift in power between day and night. The Equinox is a time of balance, a time when the hours of day and night are relatively equal. After the Autumn Equinox, the long days and short nights will slowly be overtaken by shorter days and longer nights. As a creature of the night, I’m looking forward to a return to the dark half of the year.

One of the things I love doing in cool weather is curling up with a good book. The one I’m reading now is The Mystery Writers of America Cookbook, edited by Kate White. It is a collection of over 100 recipes from mystery writers. Each recipe is accompanied by fascinating facts about the author and their murderous works.

My recipe below is adapted from Margaret Maron’s recipe for Granny Knott’s Baked Toast which is a French toast recipe which gestates overnight before being baked and devoured the next day. I’ve added autumnal gingerbread spices to the recipe and serve it with an optional scoop of ice cream and a drizzle of maple syrup.

Gingerbread French Toast
“An I had but one penny in the world, thou shouldst have it to buy gingerbread,” wrote William Shakespeare in Love’s Labour’s Lost. This delicious and warming bread is definitely worth a penny or two.

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Ingredients
1/4 cup dark brown sugar
75g (1/3 cup) unsalted butter
2 tablespoons treacle*
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
brioche loaf**
2 eggs
1 + 1/2 cups milk

for serving
vanilla ice cream (try experimenting with different ice cream flavours)
maple syrup

Instructions
Sprinkle the sugar over the base of a 20cm x 20cm (8 x 8 inch) baking pan.
Melt the butter in a small saucepan.
Add the treacle, ginger, cinnamon and cloves and stir until combined.
Pour into prepared pan.
Cut brioche into enough 1.5cm (1/2 inch) slices to fit snugly into the baking pan.
Place the slices in the pan.
Beat the eggs in a bowl.
Add the milk and beat until combined.
Pour over the bread.
Cover and refrigerate overnight.
The next day, preheat oven to 180C / 350F.
While the oven is warming, remove pan from fridge.
Carefully pour any unabsorbed liquid into a bowl, making sure you don’t disturb the bread.
Spoon over the top of the bread.
Bake for 30 – 35 minutes or until the top is browned.
Serve with a dollop of ice cream and a drizzle of maple syrup.

*you can substitute molasses for the treacle.
**you can use any heavy bread like sourdough or wholemeal.

Bouboulina Of The Sea

International Women’s Day is celebrated every year on March 8th. This year I would like to celebrate the life of an extraordinary heroine called Bouboulina. I was introduced to Bouboulina in an episode of Joanna Lumley’s Greek Odyssey. I immediately felt a kinship with this seafaring warrior and wanted to learn more about her.

Laskarina “Bouboulina” Pinotsis was born in a prison in Constantinople on May 11th, 1771. Her father, a sea captain from the island of Hydra, was imprisoned by the Ottomans for his role in a failed revolution. Her mother gave birth to her in prison while visiting Bouboulina’s father. After her father’s death, Bouboulina and her mother returned to Hydra. They moved to the island of Spetses when her mother remarried.

Bouboulina had seven children and was married and widowed twice. Both her husbands (Dimitrios Yiannouzas and Dimitrios Bouboulis) were merchants, ship owners and sea captains and both were killed in sea battles with pirates. Bouboulina was forty years old when she became a widow for the second time, took over the family business, and sailed her way into history.

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Bouboulina grew up with a love of the sea and ships. Both her husbands took her on sea voyages, which was unusual for a woman at the time. She was left a fortune by her husbands and Bouboulina used her skills as a business woman, negotiator and sailor to expand her fleet and increase her fortune through ship building and successful trading.

The Ottomans tried to confiscate her property as her second husband had fought with Russia against the Ottomans. Bouboulina sailed to Constantinople to meet with the Russian ambassador. As a thank you for her service to Russia, she was sent to Crimea for safety. While in Constantinople, Bouboulina had met with the mother of the Sultan who eventually convinced her son to leave Bouboulina’s property alone. With her fortune secure, Bouboulina returned to Spetses.

Bouboulina then used her fortune to fund the Greek resistance against the Ottoman Empire. She smuggled arms and ammunition into the country on her ships and commissioned the building of the Agamemnon, one of the largest Greek fighting ships in the War of Independence. She recruited her own soldiers and sailors to serve under her command. Bouboulina not only helped fund the revolution, she also fought in the battles.

Days before the official start of the War of Independence, Bouboulina raised the first revolutionary flag on the main mast of the Agamemnon. The flag depicted an eagle, an anchor and a phoenix rising from the flames. Bouboulina led the first naval force to join the uprising. A few days later they were joined by naval forces from other islands. Under Bouboulina’s command, the united naval force began a series of successful naval blockades.

Bouboulina fought side by side with the men she led and was a fearsome opponent on both sea and land. Arriving in Tripoli just before its fall, she rode into the Greek camp on a horse. Bouboulina and her troops were greeted with loud cheers. She participated in war meetings with the generals who gave her the name of Kapetanissa, Lady-captain and Megali Kyra, Great Lady. As Tripoli fell to Greek forces, Bouboulina liberated most of the female members of the Sultan’s household.

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Although still not free from the threat of the Ottoman Empire, Greece descended into civil war. Friends and allies in the War of Independence were now enemies of the government. Bouboulina was considered a danger to the state, arrested and exiled back to her home in Spetses. She was left penniless, having used her fortune to fund the War of Independence and bitter at the post-revolution state of Greek politics.

Bouboulina was killed in her home on May 22nd, 1825 during a family dispute. Her son had eloped and armed members of the girl’s family came to Bouboulina’s home to confront her. During the ensuing argument she was shot in the head by an unidentified person and died instantly. 

But Bouboulina’s legacy lives on:
Her descendants have served the country she loved and fought for as members of the naval forces and as ministers and members of parliament.
Her home has remained in her family and is now a museum.
She has been depicted on a Greek banknote and coin.
Streets have been named after her.
A statue of her stands in the harbor in Spetses welcoming visitors to “Bouboulina’s Island.”
And most fitting of all, Emperor Alexander I of Russia posthumously granted her the honorary rank of Admiral of the Russian Navy. Until recently she was the only woman to hold this title.

I hope one day to visit her museum and raise a glass to this inspiring Kapetanissa.

An Exhibition Of Goths

The last place I expected to go for a goth day out was the central Victorian city of Bendigo, but when the Bendigo Art Gallery recently hosted “Gothic Beauty: Victorian notions of love, loss and spirituality,” I just had to visit.

52457293_2584287018267833_4948073230054195200_nWhat I saw before entering the gallery

52259338_397025557526694_3372196222449221632_nInside the gallery

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52063607_636349493490365_6418926093859815424_nI’ll take both dresses!

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It was a great exhibit and well worth the drive.

Gothic Women

Because I could not stop for Death —
He kindly stopped for me —
The Carriage held but just Ourselves —
And Immortality.

“The Chariot” by Emily Dickinson

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I left school when I was young but returned six years later to finish high school. I was delighted when the first poem we studied in English Literature was “The Chariot” by Emily Dickinson. Those opening lines haunted my mind and wound their way into my soul. When it came time for me to tell the class what I thought, the only person surprised at how much I loved the poem was our teacher. With scorn in her eyes she looked at me and said “I hope you are not one of those people who romanticises death?” Ummm …

My mouth dropped open as my classmates looked at me, looked at our teacher, then looked back at me. I was dressed in my “uniform” of long black dress and pointy witch shoes. My film noir tones of long black hair, black shadowed eyes and unnaturally white face were broken by the slash of bright red lipstick. The only thing brighter was my blood red Dracula medallion. I thought the answer to her question was pretty obvious. But as I looked at my classmates and then back to my teacher, the words that came out of mouth were “No, no I’m not.”

My classmates smirked, knowing it for the lie it was, but understanding the reason. I felt like Peter denying Jesus but I needed to pass the class. I was afraid that if I answered truthfully, she would think I was silly and mark me down. Her relieved sigh made me think I was right. When she then launched into a brutal attack on “people who romanticise death,” I knew I was right. I passed the class and went on to university where I continued my gothic pursuits. It was a lonely path in 1980’s Australia. Happily the world has changed!

I was going to continue this post by talking about a gothic art exhibition I went to, but I’m taking a different path. Thanks to the awesome Christine at witchlike, I found out that February is Women in Horror Month. I can’t believe I didn’t know this! One of the goals of WiHM is to celebrate women in the horror genre. As part of this celebration I thought I would share some of the beautiful paintings Anna Gerraty did for our Dracula Tarot. I began work on the tarot deck when I finished university. I was so lucky to find Anna, an artist more at home in the world of fairy than vampires and horror. Happily she was seduced by Dracula as so many of us are. Her paintings combine her whimsical fairy roots with the romance of the Victorian era and the horror and blood of the vampire.

Lady of Knives

Lucy Westenra as the “Bloofer Lady” – 
a newly turned vampire who drinks the blood of children

 

Countess of Goblets

Mina Harker becoming a vampire

 

Eight of Goblets

Mina Harker being marked as unclean by Van Helsing while the Weird Sisters implore her to 
“Come, sister. Come to us. Come! Come!”

 

Can you resist the siren call of our sisters in horror? I know I won’t!

Lammas Down Under

February 1st is Lammas or Lughnasadh in the Southern Hemisphere. In the pagan calendar it marks the halfway point between the Midsummer Solstice and the Autumn Equinox. It is the first of the harvest festivals and the first autumn festival of the year. It is a time of thanksgiving and sacrifice. The name Lammas is derived from an Old English term for “loaf mass” while Lughnasadh is derived from the name of the Celtic God Lugh.

Back in my coven days we followed a Celtic calendar so we celebrated Lughnasadh. When I left the coven I tried to continue embracing this ritual but found it difficult. Using the name Lammas rather than Lughnasadh helped as I could focus on bread and the harvest rather than a male Celtic God. Unfortunately Lammas is celebrated in Australia during the hottest time of the year. Temperatures soar, days are hot and sticky and nights are warm and muggy. It’s hard to get into the spirit of a festival focussing on baked goods when you yourself are baking as long and hot as a Lammas loaf. So instead of baking bread, I thought I would concentrate on the thanksgiving part of Lammas and make a sandwich I had on a recent trip to the USA. 

One of the things I am really grateful for is being able to visit my dear friend Anne on Whidbey Island in Washington State. She was a great host and tour guide and took us to some fantastic places to eat. For our last meal on the island we had lunch at Pickles Deli. There was so much on offer so I took my time devising the perfect sandwich. For the fillings I chose turkey with cranberry sauce and mayonnaise. This combination always makes me think of a thanksgiving dinner. Feeling adventurous, I did something I have never done before, I chose lettuce leaves instead of bread as my wrapping. My bread-free sandwich was a light and fresh taste sensation!

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The great thing about this sandwich wrap is that you can make it with homemade ingredients or store-bought ones and you can also substitute chicken for the turkey. I’ve made it many ways and they have all been delicious.

You can read more about my travels and recipes from Whidbey Island and other parts of the USA in my book Bites and Pieces of America. 🙂

When Life Gives You Peaches

Make peachade!

Some friends of ours went strawberry and peach picking and were kind enough to drop off some of their fruit for us to enjoy too. We ate the sweet and succulent strawberries with lashings of cream. We then ate a couple of the ripe and juicy peaches and made the rest into lemonade. The weather is heating up in Australia so I’ll be keeping cool with this sweet, refreshing and hydrating drink.

Peach Lemonade

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Ingredients
1 cup water
1/2 cup sugar
4 peaches, pitted and cut into segments
3/4 cup lemon juice

Instructions
Bring the water, sugar and peaches to a boil in a medium saucepan.
Reduce heat to low, cover and simmer for 5 minutes or until the peaches are tender.
Remove from heat and allow to cool.
Place in a blender and blend until smooth.
Strain into a jug using the back of a spoon to squeeze as much juice as possible from the peaches.
Stir in the lemon juice.
Place in the refrigerator to chill.
Use as a cordial, adding as much juice as you like and topping it up with soda or mineral water.