Sabbat Recipes Samhain | Yule | Imbolc | Ostara Beltane | Litha | Lammas | Mabon

Samhain Green Man Cake 75g White Chocolate 110g Butter 110g Castor Sugar 3 eggs 1 Tsp Vanilla Essence 1 Tsp green food colouring 110g Self Raising Flour 2 tspns baking soda 250ml Sour Cream 250ml Boiling Water Cooking spray (Line the baking tins with butter and flour lightly) Preheat oven to 350 degrees, you'll need 2 x 15cm round cake tins. Melt chocolate in small saucepan over low heat allow to cool. Put butter, sugar, and eggs in a large mixing bowl. Beat with electric mixer on medium speed until light & fluffy. Add vanilla and the melted, cooled chocolate. Add green food colouring. Beat on low speed for about 1 min. until batter is blended. Sift flour and baking soda into second bowl. Add boiling water to batter and mix again. Add sour cream slowly to batter mix, mixing with a wooden spoon. Batter will be runny. Pour batter into greased pans and bake for about 35 mins cool for 15-20 mins frost and decorate. Green Man Butter Icing - To top, fill and side coat a 15cm cake you'll need 225g Butter and 450g Icing Sugar. Place the softened butter in a mixing bowl and sift the icing sugar over the top. Add the vanilla essence and green colouring and cream all ingredients together with a wooden spoon until well blended. White Leaves for decoration. If you're feeling very arty you can use a palette knife and swirl a Green man face into the cake icing before decorating with the chocolate leaves.

Witches Brew 4.5 Litres Sweet Cider 1 Orange, sliced & peeled (retain peel) 1 Apple, cored and sliced 3 cinnamon sticks 1/8 tsp Ground Nutmeg 1 handful of fresh rose petals Method: Pour cider into a large pan peel orange and squeeze its juice into cider, discarding the pulp. Tear the orange peel into 1 inch strips, and add to mixture. Core apple and cut into ¼ inch slices. Add to mixture. Break cinnamon sticks in half and add to mixture. Add nutmeg. Warm over low heat for 2 hours. Do not bring to boil stir often saying: From the moon to the vine From the vine to fruit From the fruit to this brew May the Lady send her blessings May the Lord grant your desires. Serve warm from a punch bowl and sprinkle with rose petals. Moonshadows Spicy Chicken Stew 750g Chicken Breast Diced 2 Tbsps Vegetable Oil 75g Onion, chopped 2 Chicken Stock Cubes 2 Cloves Garlic, minced 1 Tablespoon minced ginger 2 tsps.Ground Cinnamon 1½ Teaspoons Ground Cumin ½ Teaspoon Turmeric 300g Carrots, peeled & sliced 250g Raisins 1 Can Chickpeas 1.5 Litres Water Method: In heavy large nonstick saucepan, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, tumeric and water. Bring to a simmer, reduce heat and cook about 30 minutes. Serve with Rice.

Yule Yule Pizza Wreath I Lrg Packet Pizza Mix (enough to make 20 circles using a medium biscuit cutter) Olive oil 1 garlic clove, crushed 75g Tomato, seeded & chopped 35g Green Pepper, chopped 35g Onion, chopped 1/4tsp. dried oregano leaves 1/4tsp. dried basil leaves 110g Cheese, grated, cheddar and mozzerella are good Method: On a 13" round baking sheet, arrange 6 dough circles in a circle with edges touching. On the outer edge of the circle arrange the remaining dough circles (will look like a wreath-two biscuits wide) Gently press biscuits together to seal,leaving outside edges rounded. Lightly pray biscuits with kitchen oil. press garlic over the top of the circle then sprinkle the chopped tomato, pepper and onion evenly over the garlic. Then sprinkle oregano & basil. Bake at 400 deg for 15-17min or until edges are golden.remove from ove and then add freshly grated parmesan over the top. To serve, pull biscuits apart. Ginger Apple Fizz 25g Raisins 2 Litres Apple Juice 2 Litres Ginger Beer 2cm piece root ginger (grated with skin on and squeezed for the juice - should yield about 1 tsp) Method: Soak the raisins in the apple juice for 1 hour. Add the ginger beer and root ginger juice. Serve at once.

Cranberry and Pear Sparkle 6 tbsp Pear Concentrate 1 Litre Sparkling Water 1 Litre Cranberry Juice 1 Medium Pear, cut into 1cm pieces Method: Mix the pear concentrate with the sparkling water. Add the cranberry juice and chill well. Just before serving, add the chopped pear, and garnish with fresh mint leaves. Yule Fruit Loaf 14g Fresh Yeast or 2 tsp Dried Yeast 500ml Luke Warm Water 450g Strong White Flour Pinch of salt 225g Castor Sugar 225g Butter 340g Currants 110g Mixed Candied Peel 2 Eggs, beaten 2 Tsp Grated Nutmeg Method: Sift flour and salt into a large, warmed mixing bowl. Either dissolve the fresh yeast onto the warm water or sprinkle the dried yeast onto the water first dissolving 1tsp of sugar in the water. The dried yeast has to be left for a few minutes to froth up. Add the yeast and water to the flour and stir. Cover with a clean cloth and leave to stand in a warm place for 1 hour. Cream the butter and sugar together and add this together with the peel, eggs, currants and nutmeg to the flour and yeast mixture. Stir very thoroughly. Pour the mixture into a well-greased 2lb loaf tin. Cover with a clean cloth and leave in a warm place until risen to the top of the tin. Bake for about 2 hours at 180 degrees Centigrade. The loaf should be golden in colour and firm to the touch. Cool and keep for about 3 weeks before using. Yule Incense 2 Parts Frankincense 2 Parts Pine resin 1 Part Cedarwood Chips 1 Part Juniper Berries Grind the Pine needles, dried juniper berries and Cedar together with a pestle (in a mortar), add frankincense and mix well before burning on charcoal in a fireproof container.

Imbolc Returning Sun Spice Bread 185g Plain Flour 25g Blue Poppy Seeds 2 Tsp. Baking Powder 125g Raisins ½ Tsp. Baking Soda 125g Butter/Margarine ½ Tsp. Ground Ginger 265g Golden Syrup 110g Demerara Sugar 4 tbs. Milk 1 Large Egg, beaten 1 Tsp. mixed spices (use cinnamon, nutmeg & allspice) Method: Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. Next add the brown sugar and raisins. Mix. Make a well in the center of the flour mixture. In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. Add the beaten egg and the milk, and mix very well. Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings.

Mixed Greens with Poppy Seed Dressing 55g Castor Sugar 1 Tsp Mustard Powder ¼ Tsp Salt 85ml Rice Vinegar 35g Onion, chopped 200ml Vegetable Oil 2 tsps Blue Poppy Seeds Method: In a blender or food processor, combine sugar, ground mustard, salt, rice vinegar, and onion. With the motor on, slowly add vegetable oil in a slow, steady stream; whirling until dressing is smooth and has a creamy texture. Add poppy seeds and blend thoroughly. Store, covered, in refrigerator. Serve at room temperature over any type of salad greens you enjoy at this season. Imbolc Incense 3 Parts Frankincense 2 parts Dragon's Blood, resin or leaf 1 Part Red Sandalwood 1 Part Cinnamon few drops red wine, to make a paste Method: grind the to a course powder as it will burn better and add the wine. Burn on a charcoal disc, be careful not to add too much red wine, as it's highly flammable.

Ostara Bistort Burgers 450g Young Bistort Leaves & Nettle Tops 1 Med Onion 110g Pearl Barley 1 Medium Egg Butter Seasoning to taste Method: Chop the greens and onion. Add the salt and barley and place in a pudding bag. Boil for 2 hours. Beat the resulting mixture with the egg and seasoning. Make into burger shapes and fry in butter. Egg Pastries 450g Short Crust Pastry 25g butter 125g Onion, chopped 2 Tsp. Corn Flour 125ml Milk 125g cheese, grated 6 Medium Eggs, hard boiled & chopped ½ Tsp. Mustard Powder ½ Tsp. Chilli Powder Seasoning to taste

Method: Fry the onion in the fat for a few minutes until soft. Add the flour. Remove from the heat and add the milk a little at a time to make a smooth sauce. Boil to thicken. Remove from the heat, add the other ingredients and allow to cool. Cut the pastry into 6-7 inch circles and drop some of the egg mixture into the centre of each. Moisten the edges with water and fold into semi-circles. Pinch the edges with your fingers or press down around with a fork for a decorative edge. Brush with a beaten egg and cook for 25-30 minutes at 200C/400F gas mark 6 until golden. Serve hot or cold. Ostara Incense 1 Part Gorse Flowers 3 Parts Frankincense 1 Part Benzoin ½ Part Bistort Root 1 Part Acacia Gum ½ Pine Resin Few drops Bluebell Oil (or use violet oil or flowers) Method Blend together and burn on charcoal. Grinding to a coarse powder makes it burn well.

Beltane Banana Spice Oat Cakes 225g Fine Oatmeal 100g Demerara Sugar 100g Butter 1 Medium Egg 1 Large Banana, mashed 150g Rolled Oats ½ Tsp Baking Powder ¼ Nutmeg & Cinnamon Method: Preheat your oven to 350F. Stir the flour, baking powder, and brown sugar together until well blended. Cut in butter, then add egg and fruit. Drop filled tablespoons of dough onto a greased cookie sheet, leaving 2 inches between each. Bake for 15 minutes. Marigold Custard (from Wicca:A Guide for the Solitary Practitioner, by Scott Cunningham) 500ml Milk 100g Fresh Marigold Petals ¼ tsp. Salt 3 Tbsps. Castor Sugar 5cm Piece Vanilla Pod 3 Egg Yolks, slightly beaten ¼ tsp. Ground Allspice ¼tsp. Ground Nutmeg ½ tsp. Rose Water Whipped cream

Method: Using a clean mortar and pestal reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Warm milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the egg yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream. Garnish with fresh marigold & rose petals. Lemon Tricorn Tarts 1 Pack Philedelphia Cream Cheese, softened 100g Butter, softened 2 Tbsps Castor Sugar ½ tsp Grated Lemon Peel 125g Plain Flour Lemon Curd for filling (homemade is good if you have it). Method: Beat cream cheese and butter until smooth. Add sugar. Mix in flour to make a stiff dough. Gather dough into two balls, and chill for one hour. Roll out dough, cutting 2" disks out with pastry cutter. Spoon 1/4" of jam into center of disc. Gather edges into three equally spaced corners like a tricorn hat and roll points over slightly, pinching shut. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Beltane Incense 3 Parts Frankincense 2 Parts Sandalwood 1 Part Woodruff 1 Part Rose petals A Few Drops Jasmine oil A Few Drops Neroli Oil Burn during Wiccan rituals on Beltane or May Day for fortune & favours & to attune with the changing of the seasons.

Litha Clary Sage Tea 2 tsps. (8g) Dried Clary sage 1 cup of boiling water Method: Infuse for 15 mins and strain, adding a little sugar or honey to taste. Clary Sage is a herb of divination. It is traditionally used at Midsummer, when the entrance of the otherworld is sometimes visible in the owl light of dusk and dawn. Midsummer Soup ½ Cucumber 900g of Tomatoes 1 Green Pepper 1 Onion 2 Garlic cloves 2 Bread Slices 2-3 Tbsps Olive Oil 2 Pints of Water ½ tsp Chilli Powder Pinch Black pepper Method: Blanch and skin the tomatoes, Put everything into a blender and blend. Heat through. Serve hot with fresh herb bread. Alternatively once cooked you can chill this soup and serve it cold.

Litha Incense 2 Parts Sandalwood 1 Part Mugwort 1 Part Camomile 1 Part Gardenia petals A Few Drops Rose oil A Few Drops Lavender oil A Few Drops Yarrow oil Burn during Litha rituals at the Summer Solstice or at that time of the year to attune with the seasons & the Sun. Solstice Spice Cookies 175g Runny Honey 75g Castor Sugar 110g Butter 450g Self Raising Flour 1 Tsp Baking Soda ¼ Tsp Salt 1 Tsp Ground Cinnamon ½ Ttsp Ground Nutmeg ¼ Tsp Ground Cloves Method: Boil the honey and sugar together until the sugar melts. Stir in the butter. Cool to room temperature. In a large bowl, stir together the dry ingredients and spices. Stir in the cooled honey mixute and knead until throughly mixed. Do Not chill dough Roll on a lightly floured surface to 1/8" thick. Cut with cookie cutters. [If you wish to use the cookies as decorations on your Yule tree, make a hole at the top with a straw or toothpick before baking.] Bake at 350 for 6-8 minutes. Allow to cool on cookie sheet about a minute before transfering to wire rack. Decorate as desired.

Lammas Apple Cake 450g Soft Brown Sugar 1 Tsp Salt 375ml Vegetable Oil 1½ Tsp Vanilla Extract 3 Large Eggs 450g Cooking Apples, peeled, cored & diced 450g Plain Flour 110g Walnuts, chopped 1 Tsp Baking Soda Method: Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 23cm loaf tin Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Stuffed Mushrooms 75g Butter, diced ¼ teaspoon Dried Thyme 75g Diced Green Pepper Salt Pepper 100g Onion, hopped 500g large mushrooms, stems removed 75g Bread Crumbs 50g Crispy Bacon, cooked and crumbled 12 Small Slices Mozzerella Cheese

Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat and saute the green pepper and onions until tender. Mix in the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the mushroom caps. Place the caps on a baking sheet. Melt one tablespoon of the butter & drizzle over the caps. Top each with a cheese slice. Bake for 15 minutes. Serve hot. Sweet Noodles in Faery Butter 4 hard-boiled egg yolks 2 tablespoons orange flower water (optional) 100g Castor Sugar 100g Butter, softened 450g Noodles (any kind), cooked 1 Tsp Dried Lemon Thyme 1 tsp Dried Basil 1 Orange, sliced (garnish) Method: Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a small bowl until smooth. Mix enough of the butter with the hot noodles to coat the noodles with a golden-yellow color. Garnish with orange slices. Lammas Incense 2 Parts Frankincense 1 Part Heather 1 Part Apple Blossoms 1 Pinch Blackberry Leaves A Few drops Ambergris oil Burn during Lammas rituals on Aug 1 or 2, or at that time to attune with the coming harvest.

Mabon Mabon Incense 2 Parts Frankincense 1 Part Copal 1 Part Sage 1 Part Patchouli 1 Part Oak Bark 1 Part Lavender Flowers Grind the sage, patchouli, lavender and oak bark together coarsely in a pestle and mortar, add frankincense and copal and mix well before burning on charcoal in a fireproof container. Corn Bread 375ml Buttermilk 2 Tbsps of Baking Powder 300g Cornmeal 60g Castor Sugar 1 Tsp Salt 2 Medium Eggs 150g Self Raising Flour 75g Butter, melted Method: Heat oven to 425F. Mix all ingredients together. Beat for 30 seconds. Pour into a round 9 inch greased pan (1½" deep). Cut a sun symbol into the centre of the bread. Bake for 20 mins until golden brown, checking at 10 mins to re-cut the sun symbol if necessary.

Hot Mulled Cider 125g Brown Sugar 1 tsp Whole Allspice 1 tsp Whole cloves ¼ tsp Salt Dash Nutmeg 3 Cinnamon Sticks 2 Litres Cider Method: Combine sugar, allspice, cloves, salt, nutmeg, cinnamon sticks and apple cider in a large saucepan. Bring to boiling, cover and simmer for 20 mins. Strain and remove spices. Saffron Crescent Cakes These are traditionally baked in honour of Ashtoreth, but they are appropriate for any goddess associated with the Moon. To honour those harvest deities not associated with the Moon, simply cut into round or other shapes and bake as directed. 1 Medium Egg 185ml Milk 85g Honey 300g Self Raising Flour 3 tbsps Baking Powder 85ml Vegetable Oil ½ Tsp Salt ¼ to ½ Saffron Method: Mix Egg, Milk, Oil and Honey in a large bowl. Add remaining ingredients and stir until just mixed. Cut into wedges and roll up, starting at the rounded edge. Place on a greased baking sheet and shape into crescents. Bake for 20 mins at 400F.