Wednesday, July 29, 2015

Thai Chicken with Carrot-Ginger Salad

Ingredients:

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Directions:

Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

The Wiccan Rede


Bide within the Law you must, in perfect Love and perfect Trust.
Live you must and let to live, fairly take and fairly give. 

For tread the Circle thrice about to keep unwelcome spirits out.
To bind the spell well every time, let the spell be said in rhyme. 

Light of eye and soft of touch, speak you little, listen much.
Honor the Old Ones in deed and name,
let love and light be our guides again. 

Deosil go by the waxing moon, chanting out the joyful tune.
Widdershins go when the moon doth wane,
and the werewolf howls by the dread wolfsbane. 

When the Lady's moon is new, kiss the hand to Her times two.
When the moon rides at Her peak then your heart's desire seek. 

Heed the North winds mighty gale, lock the door and trim the sail.
When the Wind blows from the East, expect the new and set the feast. 

When the wind comes from the South, love will kiss you on the mouth.
When the wind whispers from the West, all hearts will find peace and rest. 

Nine woods in the Cauldron go, burn them fast and burn them slow.
Birch in the fire goes to represent what the Lady knows. 

Oak in the forest towers with might, in the fire it brings the God's
insight.   Rowan is a tree of power causing life and magick to flower. 

Willows at the waterside stand ready to help us to the Summerland.
Hawthorn is burned to purify and to draw faerie to your eye. 

Hazel-the tree of wisdom and learning adds its strength to the bright fire burning.
White are the flowers of Apple tree that brings us fruits of fertility. 

Grapes grow upon the vine giving us both joy and wine.
Fir does mark the evergreen to represent immortality seen. 

Elder is the Lady's tree burn it not or cursed you'll be.
Four times the Major Sabbats mark in the light and in the dark. 

As the old year starts to wane the new begins, it's now Samhain.
When the time for Imbolc shows watch for flowers through the snows. 

When the wheel begins to turn soon the Beltane fires will burn.
As the wheel turns to Lamas night power is brought to magick rite. 

Four times the Minor Sabbats fall use the Sun to mark them all.
When the wheel has turned to Yule light the log the Horned One rules. 

In the spring, when night equals day time for Ostara to come our way.
When the Sun has reached it's height time for Oak and Holly to fight. 

Harvesting comes to one and all when the Autumn Equinox does fall.
Heed the flower, bush, and tree by the Lady blessed you'll be. 

Where the rippling waters go cast a stone, the truth you'll know.
When you have and hold a need, harken not to others greed. 

With a fool no season spend or be counted as his friend.
Merry Meet and Merry Part bright the cheeks and warm the heart. 

Mind the Three-fold Laws you should three times bad and three times good.
When misfortune is enow wear the star upon your brow. 

Be true in love this you must do unless your love is false to you. 

These Eight words the Rede fulfill: 

"An Ye Harm None, Do What Ye Will" 

Review: Cottage Witchery: Natural Magick for Hearth and Home

Review: The Witch's Daughter

Thursday, July 23, 2015

Rachel Allen's Irish Soda Bread

INGREDIENTS:

3 cups (450g) all-purpose (plain) flour, plus extra for dusting
1 teaspoon superfine (caster) or granulated sugar
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 to 2 cups (350 to 425ml) buttermilk or soured milk

DIRECTIONS:

1. Preheat the oven to 450F (230C/Gas mark 8).

2. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about 1 cup (50ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.

3. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1 inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet.

4. Bake for 15 minutes. Turn down the heat to 400F (200C/Gas mark 6) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

Rachel Allen's Fish Pie

INGREDIENTS:

1 large onion, chopped
800 g skinless fillets of fish such as salmon, cod, whiting, hake or haddock
150 ml white wine
1 lemon, juice only
125 g butter, diced
salt and freshly ground black pepper
150 g mushrooms, sliced
225 ml double cream
1 heaped tbsp Dijon mustard
4 tbsp finely chopped mixed herbs
1 kg mashed potatoes

DIRECTIONS:

Preheat the oven to 180C/Gas 4/350F.

2. Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine add the lemon juice scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15–20 minutes or until the fish is cooked.

3. In the meantime, melt the remaining butter in a small frying pan and sauté the mushrooms on a gentle heat for 5–6 minutes or until softened. Season well with salt and pepper.

4. Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.

5. Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10–15 minutes or until the sauce is reduced and thick enough to coat the back of a spoon. Stir in the mustard, herbs and sautéed mushrooms and check the seasoning.

5. Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. Alternatively, pipe the mash over the fish with a piping bag and nozzle for a more professional-looking finish. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.

6 Bake in the oven for about 30 minutes or until bubbling and golden on top. If cooking from chilled then bake for about 40 minutes instead. Serve immediately. 

Review: The Returned, Part III

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My rating: 4 of 5 stars

I got an advanced copy of this from Netgalley... It is exactly what I expect from a Peter David, Star Trek book :c)

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Review: Autumn Equinox: The Enchantment of Mabon

Review: Mabon: Celebrating the Autumn Equinox

Tuesday, July 21, 2015

Review: The Returned, Part II

The Returned, Part II The Returned, Part II by Peter David
My rating: 4 of 5 stars

I got an advanced copy of this from Netgalley... It is exactly what I expect from a Peter David, Star Trek book :c)

View all my reviews

Review: The Returned, Part I

The Returned, Part I The Returned, Part I by Peter David
My rating: 4 of 5 stars

I got an advanced copy of this from Netgalley... It is exactly what I expect from a Peter David, Star Trek book :c)

View all my reviews

Review: Lammas: Celebrating Fruits of the First Harvest

Review: Irish Recipes: Mouthwatering Meals Direct From The Emerald Isle

Review: The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal

Review: Crumb: The Simple Pleasures of Baking

Crumb: The Simple Pleasures of Baking Crumb: The Simple Pleasures of Baking by Ruby Tandoh
My rating: 5 of 5 stars

I am not going to lie...I am a HUGE fan of the Great British Bake-Off...so I went into this one with a bit of bias :c) Ruby did a lovely job...a few of the recipes are a bit fussy...but it's well explained :c)

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Review: Insurgent

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My rating: 2 of 5 stars

I think I am missing something...I just don't get the big deal about this series...

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Review: Divergent

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My rating: 2 of 5 stars

I think I am missing something...I just don't get the big deal about this series...

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Review: Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb

Review: Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

Review: Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen

Review: The Cancer Wellness Cookbook: Smart Nutrition and Delicious Recipes for People Living with Cancer