clarinerd

Its springtime and everything is turning green and lush. Celebrate with this cool as a cucumber cocktail (or mocktail). Add everything to a blender and pulse until smooth. For an alcohol free version, omit the tequila and double up on the elderflower tonic water. Serve in chilled glasses with lime salt around the rim and a sprig of mint to garnish. Serves 2. Cheers! — Gwion Raven [read more]

The ancient Greeks gave beetroots as offerings to Apollo! Make this dish as an offering to yourself (and maybe share it with friends). For ease, we’re using canned beets. Beets are messy, so make sure to put a towel on your work surface. Preheat oven to 350°F. Dice the beets. Put the beets, yogurt, vinegar, and garlic in a food processor and pulse until blended. Add olive oil and pulse a couple more times. Pour the mix into a serving bowl and set aside. Spread the chopped walnuts onto a baking tray and roast for 8 minutes. Add walnuts to… [read more]

What do you do with all those dyed Ostara eggs? Make egg salad of course. This version is a little different and perfect for brunch. Hard boil 6 eggs. When they are cool enough to handle, peel them and cut them lengthways. Add the remaining ingredients to a bowl and stir with a fork or small whisk until smooth. Arrange 12 egg halves on a plate, yolk-side down. I like to place them with the big ends to the center so it makes a petal design. Spoon the sauce over the eggs. Serve with crusty bread. Serves 4. To really… [read more]

Lamb is often associated with the feasting at Imbolc. Nothing pairs with roast lamb better than garden fresh mint sauce. Here’s a simple, traditional recipe: Cut the stems off the mint. Roughly chop the mint leaves. Pack into a mason jar. Add the sugar and salt. Pour boiling water over the mint, then let it cool for 15 minutes. Pour in the vinegar. Seal the jar. Give it a good shake and refrigerate. Fresh mint sauce can keep for 5 days when refrigerated. Mint sauce is the perfect condiment for lamb. You can also stir it into peas and mashed… [read more]

Heat a large pot over medium heat. Add olive oil. Wait 1 minute, then add onion and celery. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Toss in the next 10 ingredients. Give everything a good stir. Put a lid on the pot and let simmer for 60 minutes. Carefully remove the ham hocks to a cutting board. Pull the ham off in chunks. Throw away the bone and add the ham back into the soup. Cook for an additional 15 minutes. Ladle the soup into bowls. Serve with crusty, rustic bread. Serves 6. —… [read more]