Cooking with Draca Hleo
A Witches Kitchen
Recipes filled with wondrous things, bats and spiders and of course, dragonwings.
Two recipes a month, that's all we'll give, after all we need to see if you lived.
So let us know just what you think, of cooking with Draca, Lord of the kitchen, or so he thinks!
Soft Mead
Non-alcoholic version
4 cups spring water
1 cup honey
1 lemon, sliced
1 orange,sliced
1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Bring the water, honey, nutmeg, ginger and cinnamon to a boil in a medium sized saucepan. Stir until honey is dissolved; the heaviness at the bottom should disappear. Use a wooden spoon to skim off the film that rises to the top until the surface is clear. Add lemon and orange slices, squeezing as they are placed in the water. Cool completely; strain. Pour into a bottle. Store in refrigerator.
Yield about 4 cups
Now that wasn't as hard as ye thought and tastes much better than any ever bought,
but Draca you see is now onto two, especially made from himself for you.
Snapdragons
3 cups applesauce
1 cup brandy or cognac
1 cup large raisins
1/4 teaspoon cinnamon
Soak the raisins in the brandy until plump. Drain. Combine the raisins, applesauce, and cinnamon. Serve warm or cold.
Yield 6 servings
With a wave of his wand more recipes you'll find, from Dracus kitchen and one from mine. Mixing and stirring, blending and baking, its fun times ten we in here making. So, bring out your Bats Wings, your toad stools too, all of your goodies you've saved for that stew, and lets get cooking with Dracu and try something new!
Sandalwood Drink
1 1/2 quarts water
5 cloves
5 green cardamom pods
1 cup honey
4 drops sandalwood oil or 4 teaspoons sandalwood water
1 cup yogurt plain
1 quart tonic water or plain soda water
1 lemon juiced
Boil water, cloves, and cardamom for 6 minute. Add honey and sandalwood; boil until the syrup is thick. Remove from heat, stir in lemon juice, and let cool. Place yogurt and cooled syrup into blender; puree until liquid is frothy. Pour into a bowl and mix soda water or tonic water with it. Serve cold.
A dragon that cooks is a strange beasty indeed, but one who drinks sandalwood water, well I'd say he's in desperate need, of a recipe or two from an old crone of a witch, who likes her puddings thick and rich.
Marigold and Dandelion Eggs
4 whole dandelion buds
1/4 cup cream or milk
2 tablespoons butter
1/8 teaspoon salt
2 marigold blossoms chopped
1/8 teaspoon pepper
4 eggs
1/8 teaspoon nutmeg
Pick the dandelion buds when they are just about to open. Melt butter in a frying pan over low heat. Sauté the dandelions until they open wide. Beat the marigold, eggs, cream, salt, pepper, and nutmeg in a small bowl. Pour over the dandelions, which will poke through. Cover; cook over low heat until the egg is set and dry on top. Fold in half.
Flowers and weeds Dracu calls my dish! But silly old dragon, be off ! Is my wish. We leave you now to try these yourself, but we'll be back with more recipes maybe even from our friend the elf.