Basic all purpose magical cooking recipes

You can pack in a huge amount of magical energy very simply by making an herb oil, vinegar or butter.  Here I have given some basic recipes but experiment!  Leave for a couple of weeks for the flavours of the herbs to infuse.

Herbal Oil

You will need:

A sterile bottle or jar with a lid

500ml/1 pint extra virgin olive oil

½ cup fresh herbs or 5 sprigs

Pop your herbs into the jar and pour the oil over the top then put the lid on – how simple is that!

If you want to speed up the process you can heat the oil and herbs in a saucepan over a low heat for about 10 minutes then pour into the sterile bottle and seal.

Herbal Vinegar

You will need:

A sterile bottle or jar with a lid

500ml/ 1 pint vinegar

2 cups or 2 good handfuls fresh herbs

The choice of vinegar is up to you whether you use brown, white wine, red or cider.  Pop the herbs in your jar, if they are large leafed herbs you might want to chop them first.  Pour over the vinegar then seal.  Herbal vinegar benefits from being left to stand on a window in the sunlight.  Depending on where you store your vinegar to infuse and how much sunlight it gets it will take between 1 to 3 weeks to infuse properly.  When it is ready strain and pour into a sterile bottle or jar.

Herbal Butter

You will need:

250g/9 oz butter, softened

5 tablespoons chopped fresh herbs

1 tablespoon lemon juice

Mix all the ingredients together and pop in a tub or wrap and keep in the refrigerator.  It will keep for up to two weeks.

Syrup

You can make a syrup base using sugar or honey.

For a sugar syrup base you will need:

Equal quantities of sugar and water.

Bring the water to the boil and simmer until the sugar has all dissolved.

For a honey syrup base you will need:

Equal quantities of honey and water.

Simmer the honey and water over a medium heat, stirring until the honey dissolves into the water.

You can add all sorts of edible flowers, herbs and fruit juices to your basic syrup to bring the magical intent in.  If you are using fruit juice you can add it when you simmer the water and honey or sugar. For herbs or flowers add them to the cooled syrup and leave overnight to steep then strain.  Keep your syrups in a sealed bottle.

 

Taken from A Kitchen Witch's World of Magical Food

 

 

Photo by Annie Spratt on Unsplash

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