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By The Light Of A Scorpion Moon

Halloween falls between the Autumn Equinox and the Winter Solstice. As an Autumn festival, many Australian Pagans and Witches celebrate Halloween on the 30th of April. I’m a bit of a traditionalist so I celebrate Halloween on the 30th of April AND the 31st of October. One Halloween a year is never enough!

April 30th is also Walpurgis Night – a night when spirits walk the Earth and witches are thought to fly through the night skies on their way to various celebrations. Bram Stoker hauntingly invokes the spirit of Walpurgis Night in Dracula’s Guest, his short but compelling prequel to the novel Dracula. This quote by Stoker always sends a delightful chill down my spine:  

“Walpurgis Night, when, according to the belief of millions of people, the devil was abroad—when the graves were opened and the dead came forth and walked. When all evil things of earth and air and water held revel.”

Bram Stoker was born in the sign of Scorpio so it’s not surprising he wrote so beautifully of hidden secrets and creatures of the night.

To add more magic, mystery and a touch of Stoker to April 30 activities in Australia, a Full Moon in Scorpio will be shining upon our festivities.

After an evening of celebrating Halloween, Walpurgis Night and a Scorpion Full Moon, I can think of no better way to end my evening than with a bowl of soul warming soup. Pumpkins and apples are traditional Halloween fare and I never say no to a good drop of alcohol, either in a glass or in my soup!

Pumpkin & Apple Cider Soup

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Ingredients
1kg butternut pumpkin, peeled and cut into cubes
2 tablespoons olive oil
1 tablespoon fresh rosemary, roughly chopped
1/4 teaspoon sea salt
30g (2 tablespoons) unsalted butter
1 stalk celery, chopped
2 Granny Smith apples, peeled, cored and cut into cubes 
3 cups vegetable or chicken stock
1 cup apple cider
cream for serving

Instructions
Preheat oven to 200C / 400F.
Place the pumpkin into a baking pan.
Add the oil, rosemary and salt.
Toss until combined.
Bake for 30 minutes or until cooked.
While the pumpkin is baking, prepare the soup.
Heat the butter in a large saucepan.
Add the celery and cook until soft but not browned.
Stir in the apples.
Pour in the stock and apple cider.
Bring to the boil then reduce heat to a simmer.
Cook, uncovered, for 15 minutes or until the apple is cooked.
Add the roasted pumpkin to the soup.
Blend the soup with a stick blender until smooth.
Pour into bowls and serve with a splash of cream.

A Kimchi For All Seasons

As the wheel spins toward Halloween, I’m thinking about the Pagan festival I usually don’t celebrate – Beltane. It’s not that I don’t like Beltane, it’s just that it happens to fall on Halloween. In the topsy turvy world of the southern/northern hemispheres, Pagan holidays are reversed. As the classic festivals were celebrated in the northern hemisphere, those of us in the southern hemisphere can feel a bit out of place. Do we celebrate Yule in December or June? Halloween in October or April?

As the festivals are based on the seasons, it makes sense to simply reverse the holidays down under. I do this for seven out of the eight classic seasonal celebrations, but when it comes to Halloween, I celebrate it twice! It hasn’t bothered me before. As a vampire loving goth, I love celebrating this spooky holiday twice a year. But as I went for my usual walks down my local streets, I felt the draw of Beltane deep in my bones. While alternating between keeping my eyes up for swooping magpies and eyes down for passing snakes, I was inspired by all the animal life coming out to enjoy our Spring. So now I am in a quandary. Do I celebrate Halloween, Beltane or both next week? I’m not sure, but I am certainly getting signs that paying attention to seasons is very important! Which brings me to kimchi 🙂

Ever since I heard about Korea’s national dish I have wanted to try it. Kimchi is a fermented vegetable dish, famous for its rich red colour and its spiciness. Unfortunately, one of the key spices is chilli, which I am allergic to. It was only after talking to a friend well versed in kimchi, that I discovered white kimchi, a type of kimchi that doesn’t have chilli. Armed with a copy of The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi (Lauryn Chun), I began exploring the world of white kimchi.

Apart from the different types of vegetables that could be used, the different seasonings and the different types of fermentation processes, what I also learned was that there are different kimchi for different seasons. I considered making a Spring kimchi but was more drawn to the Autumn offerings. You just can’t take the Halloween out of me 🙂 So while I still don’t know what festival I will be celebrating next week I do know one thing – I’ll be contemplating my dilemma over a bowl of refreshing Autumnal kimchi.

Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth

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Ingredients
450g wombok (napa) cabbage
2 tablespoons sea salt
1 medium nashi pear
1 medium fuji apple
1 small shallot, finely chopped
1 tablespoon minced garlic
1 tablespoon peeled and finely grated fresh ginger
2 teaspoons sugar
4 cups cold water
1 medium fennel bulb, thinly sliced

Instructions
Cut the cabbage in half.
Cut the core out of the cabbage then cut into 5cm pieces.
Wash the cabbage thoroughly.
Mix together the cabbage and salt in a large bowl. Let stand for 30 minutes.
Peel and core the pear and apple.
Cut into quarters or thick slices. I do a combination of the two.
In a food processor, puree together the onion, garlic and ginger.
Place the pureed mixture into a large bowl.
Add the sugar and water and stir well.
Add the cabbage with the brining mixture.
Add the pear, apple and fennel and mix together.
Serve immediately or cover and refrigerate.
Use within 1 month.

This is my first attempt at kimchi. It came out rather salty and I’m not sure if that’s how it is meant to taste. I’ve taken a small batch out and added extra water. I’ll see how that goes. I’ve also read that adding radish slices can cut down on the saltiness. However, the apples and pears work well with the saltiness. Am happy for any tips or advice on my kimchi journey 🙂

Full Moons & Full Drinks

Moon

Dracula Tarot Moon Card
Created by Vicky Vladic
Illustrated by Anna Gerraty

December’s full moon falls on xmas day, which is a very rare event. The last one was in 1977 and the next one will be in 2034. In honour of the full moon and the shining bright star that is a part of the xmas story, I created a very special drink – a glow in the dark gin and tonic. The inclusion of apple is tasty, but the star hidden inside makes it a perfect solstice and xmas addition 🙂

Quinine, found in tonic water, glows under UV light so, if you have a blacklight you can shine it on this drink for a glowing surprise.

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Gin & Tonic By Day

 

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Gin & Tonic By Blacklight

Glow In The Dark Gin And Tonic
For each glass you will need:
100ml frozen tonic water
100ml frozen apple juice
50ml gin
apple slice cut crosswise to show the star shape

Method
Freeze the tonic water in large cubes.
Freeze the apple juice in large cubes.
Place the ice cubes into a large glass.
Pour in the gin.
Add the apple slice and wait for the cubes to melt.

Come For The Snakes, Stay For The Pastry

At a romantic beachside restaurant in Fiji, my partner said the words I never thought I would hear, but so wanted to: 

“Vicky, don’t panic, but there is a snake behind you.” 

Shivering with excitement, I turned around. Three feet behind me was a stunning venomous sea snake. We slowly stood up and, with a brave few guests, followed and photographed the sea snake as it wound its way to the beach. We watched, mesmerised, as it slithered in and out of the rocky crevices. When it found the water we gasped as it picked up speed and swam away, making shimmering shapes in the water.

 

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We were in Fiji to celebrate the destination wedding of my lovely nephew to his equally lovely partner. Having a banded sea krait turn up for dinner was a real bonus for me. What I loved most about this snake was how slow and calm it was on land. It gave me a great opportunity to admire its luminescent bands and its sinuous body. In the water it transformed into a sea serpent, swiftly but gracefully swimming in “s” patterns as it disappeared into the ocean. It was quite a privilege to be so close to such a wild, exotic animal.

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In honour of this unexpected but much appreciated encounter I have created a recipe that combines my culinary Macedonian heritage with that of Morocco. M’hanncha, meaning snake, is a traditional Moroccan dessert made of almond paste filled rolls of filo pastry coiled to look like a snake. It is similar to Maznik, a traditional coiled Macedonian pastry. Maznik is usually filled with feta cheese but can contain many different fillings. A favourite of mine when I was young was a sweet apple and sultana filled one. I don’t have the recipe that my relatives used so I created my own version from memory. I don’t know what Maznik means so I’m calling my pastry M’hanncha as I know that means snake. As a wise playwright once said “a pastry by any other name would taste as sweet” – or something like that 🙂

M’hanncha

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Ingredients

for the filling
4 large granny smith apples, peeled cored and chopped
2 tablespoons orange juice
2 tablespoons water
1 + 1/2 tablespoons caster sugar
1/4 cup sultanas

for the pastry
50g unsalted butter, melted and slightly cooled.
8 sheets of filo pastry, prepared according to the instructions on the packet
1/4 cup ground almonds

Method
Bring the apples, orange juice and water to a boil in a saucepan. Reduce heat to medium. Cover and cook for 15 minutes or until the apples have softened. Lightly mash the apples. Stir in the sugar and sultanas. Allow to cool.
Preheat the oven to 180C / 350F.
Lightly grease a 25cm round baking tray.
Work with one sheet of pastry at a time, keeping the remaining sheets covered with a damp tea towel.
Place one sheet of filo pastry on a board with the longest side facing you.
Lightly butter the pastry sheet.
Sprinkle with 1/8th of the almond meal.
Spread 1/8th of the apple mix along the bottom side of the pastry.
Loosely roll up the pastry into a long cigar shape.
Carefully roll into a coil shape and place in the centre of the prepared baking tray.
For each of the remaining sheets roll as above and continue the coil from where the previous sheet finished.
Brush with melted butter.
Bake for 25 – 35 minutes or until browned.

You need approximately 2 cups of apple sauce.
This is a rustic pastry so don’t worry if it cracks in sections.