#golden milk recipe | Explore Tumblr Posts and Blogs

najia-cooks · 5 months

Text

[ID: A group of pastry pinwheels on a blue plate next to a bowl of yoghurt garnished with parsley. End ID]

صفيحة يافاوية / Safiha yafawiyya (Yaffan pinwheels)

The dish

صَفِيحَة يَافَاوِيَّة ("ṣafīḥa yāfāwīyya") is a type of safiha, or flatbread, believed to have originated in the coastal city of يافا (yāfā; "Yaffa," sometimes "Jaffa"). While other versions of safiha consist of a flat piece of dough topped with meat, Yaffan safiha are made by rolling dough out to a transparent thinness, folding it to enclose a filling of meat or spinach, and then whirling it around into a pinwheel shape. More highly valued in Yaffa than flat safiha, Yaffan safiha inspires proprietary feelings amongst residents and emigrants. The technique has, however, spread to other areas in Palestine, as well as to Alexandria, Egypt, where a large number of Yaffan exiles have resettled.

Yaffan safiha may also be called "حواية" ("ḥawāya"), after a kind of towel that is stitched into a spiral and placed on top of the head to cushion it while carrying jugs of water, or trays that are hot from the oven. One Yaffan woman remembers her mother assembling these pastries at home and then bringing them, in a large copper tray, to the baker, so they could be cooked in a shared oven for a small fee. The baker's wife would have to wait to use the oven another day. The usage of communal ovens by those who do not have an oven in their home is still common practice in rural areas of Palestine.

Traditionally, the dough used to make Yaffan safiha includes only flour, salt, oil, and water. Some modern Palestinian recipes leaven the dough with baking powder; or include milk powder as a way to use food aid from NGOs, which seek to alleviate the effects of the Israeli occupation's extreme restriction of transport, travel, and agricultural activities on Palestinians' diets. With a spinach filling and without milk powder, the safa'ih may be described as "صيامي" ("ṣiyāmī): a word derived from "صِيَام" ("ṣiyām"; "fast") but which, due to the abstention from meat mandated during the Lenten fast, is colloquially used to mean "vegetarian."

Golden brown and fragrant with olive oil, these safa'ih combine layers of crisp, flaky dough with a savory, well-spiced filling. Recipes for both a 'meat' and a spinach filling are provided. A side of yoghurt and a garnish of mint round out the flavors of the filling and add tanginess and textural contrast.

[ID: Close-up of two pinwheels cut open to reveal a spinach filling and a 'meat' filling between thin layers of pastry. End ID]

The Bride of Palestine

Yaffa is a port city with an ancient history which, until the 20th century, was the largest Arab city in, and the cultural and economic capital of, Palestine. For this reason it has sometimes been called عروس" "فلسطين ("'arūs filasṭīn"); "The Bride of Palestine." With the 1909 founding of the nearby Tel Aviv, Yaffa began to be considered its "twin" or "sister" ("האחיות") city; it had a distinctly Arab character where Tel Aviv was almost entirely Jewish. Yaffa was thus considered in disctinctly racialized terms: both attraction and threat; a source of authentic rootedness in the land which could be tapped, but also a potentially contagious bastion of Oriental "weak[ness]" ("חליש").

Yaffa had been a popular destination for culinary tourism in Mandate Palestine, with young settlers heading to the seaside to escape from religious studies and religious dietary restrictions—associated with diaspora Judaism and a lack of connection to a homeland—and to eat earthier Arab foods such as hummus, falafel, kebab, and ful.

In 1948, Zionist paramilitary organization Irgun dropped several tons of British bombs on major civilian areas of Yaffa in order to overwhelm resistance and empty the city of its Arab population; they destroyed the much of the Old City in the process. The neighborhood of المنشية (Manshiya) was destroyed shortly thereafter. Beginning in December of 1948, Yaffa was, part by part, annexed to Tel Aviv.

Today, despite the annexation and the Hebraization of the street signs, Yaffa maintains an Arab character in popular discourse. The call to prayer is heard in the streets, and the أبو العافي (Abulafia) bakery and أبو حسن (Abu Hassan) hummus restaurant and remain where they have been since the 1760s and 1970s, respectively. But increasing gentrification, rising rent prices, cafes and restaurants which cater to tourists and settlers, and the construction of Jewish-only residential projects threaten to continue the ethnic cleansing of the ancient city.

Yaffan Cuisine

Israeli occupation has tended to collapse some of the regional distinctions within Palestinian cuisine, as Palestinians are forced into exile or else crowded into Gaza and into smaller and smaller enclaves within the West Bank. Some dishes, however, still have variations that are associated with particular cities. Stuffed red carrots (محشي الجزر الأحمر; "maḥshi al-jazar al-'aḥmar"), cored and filled with rice and spiced meat, are a dish common throughout Palestine but cooked differently everywhere: in a sauce of lemon juice, pomegranate molasses, and red tahina in Gaza; in tamarind paste in Al-Quds and Ramallah; and in orange juice in the orange-rich Yaffa region. Abu Hassan restaurant serves مسبحة (msabbaha), a Yaffan classic in which chickpeas and tahina are mixed with green chili pepper, and lemon juice.

Donate to an evacuation fund

Buy an eSim for use in Gaza

Help Anera provide food in Gaza

Ingredients:

For the dough (makes 32):

500g flour (4 cups + 1 Tbsp)

1 tsp table salt

2 Tbsp olive oil

Enough water to form a soft, tacky dough (about 1 3/4 cup / 500mL)

For the meat filling (makes 16):

125g vegetarian ground beef (as a substitute for minced lamb)

1 small yellow onion, minced

1 Tbsp olive oil

1/2 tsp ground allspice

1/2 tsp ground black pepper

1/2 tsp ground cardamom

1/2 tsp table salt, or to taste

1/2 Tbsp ground sumac

1/2 Tbsp pomegranate molasses (optional)

For the spinach filling (makes 16):

500g spinach, washed and chopped

1 tsp kosher salt, for removing water

1 small yellow onion, minced

1 Tbsp olive oil

1/4 tsp ground black pepper

1/4 tsp table salt, or to taste

Squeeze of lemon juice

1 tsp shatta (hot red pepper paste)

1/2 Tbsp pomegranate molasses (optional)

Some recipes include sumac in the spinach filling, but this is not considered traditional.

Instructions:

For the dough:

1. Measure dry ingredients into a large mixing bowl. Add oil and mix briefly. Add water, a little at a time, until the dough comes together into a slightly tacky ball. Knead for five minutes, until smooth and elastic.

2. Divide dough into 16 balls of about 50g each. Roll it out into a cylinder and cut it in half repeatedly; or weigh the dough using a kitchen scale and divide by 16.

3. Pour some olive oil in a tray or baking sheet and coat each dough ball. Leave them on the tray, covered, to rest while you prepare the fillings.

For the meat filling:

1. Heat 1 Tbsp olive oil on medium-high. Add meat and fry, stirring often, until nearly cooked through.

2. Add onions, salt, and spices and fry until onion is translucent.

3. Remove from heat. Stir in sumac and pomegranate molasses. Taste and adjust. Let cool.

For the spinach filling:

1. Mix spinach with salt and let sit 10-15 minutes. Squeeze to remove excess water.

2. Heat 1 Tbsp olive oil in medium-high. Fry onion, salt, and pepper for a minute until translucent.

3. Combine all ingredients. Taste and adjust salt.

To assemble:

1. Oil a clean work surface, as well as your hands. Spread a dough ball out into a very thin, translucent circle by repeatedly patting with your fingers while pushing outwards. Be sure to push outwards from the center so that the circle does not become too thin at the edges. A few small holes are okay, since the dough will be folded and rolled in on itself.

2. Cut the circle in half with a sharp knife. Spread 1/16 of either filling in a thin line along the cut edge, leaving a margin of 1 cm (1/2") or so.

3. Roll the edge of the dough (the cut edge) over to encase the filling. Continue rolling, trying as much as possible to exclude air, until you have a long rope of dough.

4. Roll the rope around in a tight spiral. Tuck the very end of the dough underneath and press to seal. Place on a preparing baking sheet.

5. Repeat until the filling and dough are used up. Meanwhile, preheat an oven to 375 °F (190 °C). Bake the safiha in the top third of the oven for 25-30 minutes, or until golden in color.

Serve warm with yoghurt.

#Palestinian #yaffawi #Yaffan #cooking #spinach #beef #lamb #Lent

587 notes · View notes

cressidagrey · 3 months

Text

Recipe for Love - Honey Cakes

Summary:

The Beehive Bakery is out of Peach Cobbler. This leads Azriel to make some very impulsive decisions.

Warnings:

Definetely NSFW. Maybe don't make life-altering decisions about a lack of Peach Cobbler?

A/N:

thanks to @k-godling for listening to me rambling on about this and finding the perfect name for that Bakery! This will eventually be a series consisting out of One-Shots, so if you have an idea, shoot it my way! (Also, if anybody actually tries out that recipe, let me know lol)

Twice-Baked Honeycakes Ingredients: 1 ¾ cup flour 1 ½ tablespoon baking powder ½ tsp salt ½ cup unsalted butter, room temperature 3 tablespoon butter for greasing muffin pan zest 1 lemon ¼ teaspoon freshly ground nutmeg ¾ cup milk 2 eggs

¾ cup honey 1/4 cup honey for drizzling on top 1 teaspoon vanilla Directions: Grease the inside of muffin wells. Set Aside. Whisk together flour, baking powder, salt, nutmeg and lemon zest. Knead butter into flour mixture until crumbly. Set Aside. Whisk together milk, eggs, honey, and vanilla. Pour wet into dry ingredients and combine until just combined. Pour batter into Muffin wells. Bake in Hot Oven for 16 minutes or until mostly done but not quite golden enough. Remove from Muffin Wells and place on a baking sheet. Warm the remaining ¼ cup of honey. Brush the tops of the cakes with the honey. Allow to sit for 5 minutes. Bake for an additional 8-10 minutes, or until the cakes are golden brown.

Habits were what got people killed.

Azriel knew that.

Getting slow, getting complacent…it was dangerous.

He couldn’t help himself though.

Or maybe it was that he thought that if this one thing would kill him…the one thing he did that sparked joy somewhere deep in his chest, that made everything feel not so bad…then it was worth it.

If Azriel were actually smart, he would have gone straight to the House of Wind that particular day and not even bothered to visit that Bakery.

Quite frankly, he would thank the mother on his knees for that bit of idiocy for the rest of his life.

Azriel should have gone home. He was dead on his feet and hadn’t eaten properly in 3 days after the mission in Spring had dragged on and on and on…and now Azriel only wanted food and then his bed and then some sleep…

He had already forced himself to turn in a report to Rhys so that maybe he could actually sleep in the next day…he just hoped that Cassian and Nesta wouldn’t find the energy for one of their early morning trysts.

But before bed…before sleep…he had promised himself another slice of that peach cobbler days ago. Just one.

So when he sludged into the bakery…he realised with a grimace that it was late enough in the evening that it would already be closing soon. His hope that there still would be some peach cobbler was left diminished.

Just one single slice…please.

Just…

The moment the door closed behind him with a little jingle, there was a soft voice.

“We’re out.”

Azriel had grown used to it…to the near bell-like quality of it, all of it belonging to B, that blonde female he had seen the first time. He had gotten used to her , though he had always been served by one of the other people working there, by chance and circumstances. They had never even exchanged a single word.

But he had liked to watch her…Watch her happiness as she flitted around her bakery. He had figured out that she was the owner quite quickly.

She was always so…sweet. Sweet to her customers, sweet to her employees…She handed out these little smiles of hers generously and flirted up a storm with seemingly anybody who was willing to stand still long enough.

She was sunshine personified.

“What?” Azriel asked dumbly, staring at her, rooted in the spot as B continued counting money at the till, quickly putting coins into tidy little stacks. Seemed like the Bakery was running very well indeed.

“We’re out of Peach Cobbler,“ she clarified, her voice lilting. “That’s what you always order, isn’t it? Sorry, Peaches.”

Did she just call him Peaches ?

Did she just call the Spymaster of the Night Court, the horror of Prythian, an Illyrian warrior that was literally nearly twice her size Peaches ?!

Azriel had absolutely no fucking idea what to say to that.

B looked up, giving him a smile that lit up her whole face as their eyes met across the room. “So what can I get you in…?” The words stuck in her throat.

Sparkling blue eyes stared up at him. And he could just stare right back because at that very moment… everythingchanged.

He had never felt anything like this before.

Had never felt the warmth that burrowed deep into his chest…that sudden unfurling of a golden ribbon…the feeling of being tied to another person so utterly, so thoroughly, so completely.

It was…

Oh .

She blinked. Full lips pulling into a smile, that button nose wrinkling. “At least that explains why you come here every week. My peach cobbler is magnificent but clearly not the only reason,” she told him with a saucy little wink and he wanted to laugh, half hysterical.

Brazen.

His mate was utterly brazen.

Something inside him eased.

“It’s quite confident that you think I only came for you,” he said hoarsely and she grinned at him.

“Well…” she trailed off… ”I think my confidence is inspired,” she teased him, still grinning, her happiness bleeding all over their bond, all over him, and he nearly staggered with it.

Worry registered on her face. “Sit down before you fall over,” she said pointedly, as she came from behind the counter. He couldn’t help but drink her in even as he managed to sit down on one of her wrought iron chairs, wrestling his wings behind himself.

His stomach growled.

The sound was so loud in the quiet cafe that he blushed beet red.

She only laughed, snagging a plate and piled it high with four little cakes that she brought over, putting it in front of him.

He swallowed.

“If I eat that…” he said hoarsely as she sat down across from him.

If he ate that, he would accept the mating bond. He would bind himself to her, forever, irrevocably.

“Oh, I know,” she told him with a grin. Not worried in the slightest. It didn’t even seem to cross her mind. She mustered him, blue eyes so gentle. “I am very much aware,” she promised him. “And you are looking at me like you expect me to turn you down, Peaches.”

He was expecting her to turn him down. He was expecting her to take one look at him and the shadows that slithered behind him, currently happily hissing to themselves, Finally, Master! …and to turn around and run .

“I won’t,” she said with a shrug like it was the easiest promise she had ever given. “You are my mate. I will never turn you down.” There was fierceness bleeding into her voice at that. “Whatever happens, you’ll always have me on your side.”

A surprising amount of loyalty, right there for his taking.

His mate was insane. And quite frankly…he loved it.

“You don’t even know my name,” he gave back hoarsely.

“It’s not Peaches?” She faux gasped and he couldn’t help but snort.

“Azriel. My name is Azriel,” he said quietly.

“Azriel,” she repeated, pushing that plate towards him.“Eat. Unless you don’t want to?” She asked him teasingly.

Azriel did want to. He wanted nothing more than that.

There had been so much in his life that he had wanted and hadn’t been able to get…but she offered herself to him on a silver platter.

And so he picked up one of these little cakes.

****

It had taken 150 years for him to show up.

Bee wasn’t quite sure if she should just be grateful about that, or if she should be pissed off that it took that long. She had been waiting for him.

Of course, she had.

For somebody that had her whole life made herself a family out of choice… she had waited for fate to at least bring her a mate.

And for once…for once she had been right.

He was right there. Right there in the Beehive. Right there in her home.

Granted, he stood out like a sore thumb with these beautiful, ferocious wings that stretched over his back…and the violent black leather armour he wore, blue stones gleaming.

But all of that stood in sharp contrast to the rest of his demeanour, which looked like he was fully expecting her to turn him down.

Jokes on him, she had no plans to do that.

He was hers . She would never turn him down.

Also, he was far too pretty for her to ever even consider it…She had really hit the jackpot with that.

(And maybe the fact that she had been harbouring a secret crush on peaches for weeks and he was the only reason why the peach cobbler had been a daily staple in the Beehive also had something to do with that…)

“Better?” she asked him curiously as he scarfed down the second cake, stealing one of them for herself. “Honey cakes,” Bee told him brightly. “My sister brought me some lavender honey yesterday so I made them.” Roisin had gotten it from a friend herself, and Bee thought that it was quite a successful pairing.

Her Honey Cakes had never tasted better.

“Yes,” he breathed out, and he looked into his eyes to find the pupils blown wide, his want and need sharply grating against that new, golden bond tying them together.

“Do you proposition every male that walks into your bakery and orders Peach Cobbler?” he asked her, his voice hoarse and she couldn’t help but grin, as she offered him her hand, as she stood.

He took it, dwarfing hers with his own, violently scarred…but oh so gently. So gently.

The first touch was like a spark…like a wildfire roared to life in her blood. She couldn’t help the goosebumps that rose over her skin.

“Only the ones that are as handsome as you,” she quipped back, her voice shaky, as she wrapped her fingers around his. “Let’s go upstairs.”

“Upstairs,” he agreed and followed behind her as she quickly grabbed the till…remembering that at least.

Though it was thrown carelessly on the table in her hallway as she turned as soon as she could close the door and lock it behind her.

He still stood there, staring at her…and she half expected him to pounce…because he looked like a cat like that, watching her every move.

But he didn’t move. Didn’t move. Didn’t do anything but watch her, his mouth slightly open, his chest rising and flaking with every sharp breath he took.

Oh well… she could take the lead…She would gladly do that.

So she stepped closer to him…breathing in his scent…cedars and something she couldn’t quite place…wintry…like a forest in the morning…He smelled so good .

She wanted to roll around his scent. Bee wanted…

Instead, she reached out with the hand he wasn’t holding, carefully, slowly…lifting it up to his face.

She touched Azriel’s cheek and he turned into her touch, leaning into it, the tightness in his body relaxing as she cupped his cheek…

And then she stood up on her tiptoes and failed horribly to even reach higher than the middle of his chest, making him laugh, his body shaking with mirth. She growled as she yanked him down and he went willingly, finally letting her crush her lips to his.

And then…oh.

It was like coming home. It was like falling asleep and waking up at the same moment…it was like…like everything inside her calmed and burst into flames…

And…by the cauldron, she needed him.

That must be that damn mating frenzy everybody always talked about.

His tongue hungrily licked into her mouth and she gave as good as she got from him, her hands curling tightly into the leather armour he wore.

“I don’t even know your name,” he growled against her mouth and she couldn’t help but laugh.

“Beatrice. Everybody calls me Bee. Like the animal, not like the letter,” she answered with a moan, even as she walked backwards, until he had enough and just scooped her up like she weighed nothing…she couldn’t help but squeak, because she may wasn’t particularly tall, but she was rather… substantial and he didn’t even seem to notice her weight.

Oh well. she wasn’t going to start complaining.

Not when he managed to find her bedroom on the first try and Bee hit the bed as he followed her down.

She caught his mouth with hers again, hungrily licking into his mouth, grounding up against him…the bulk of him pressed her down into the bed…muscular and massive.

There seemed to be nothing soft about his body at all, was there?

She managed to get a hand on the buckles that kept Azriel’s jacket closed and then pulled back with a regretful because she was quite sure that that was never going to work.

“Get it off,” she managed to bring out. “Before I try and rip it off.” His eyes darkened at that but he lifted off her and she leaned up on her elbows to watch him…watch him unbutton the jackets and open the buckles so that he could slide it off his body…these beautiful dark wings, unfurling behind him…the swirling tattoos that covered his chest and arms…

Bee had been right. There wasn’t an ounce of fat on him anywhere, the muscles standing out sharply, speaking of…years of hard work and training. Azriel was gorgeous.

She was a lucky, lucky girl.

With maybe just a teeny, tiny bit of self-consciousness because he looked like that and she…didn’t.

Though the way he was watching her…hazel green eyes dark…desire so plainly on his face…his tongue slipping over his lips…

It made her sit up and open the bow that kept her apron closed…let her shrug it off and throw it to the floor…Something to deal with tomorrow.

Somehow that pulled him into action…made him lean down so that he could kiss her again, and Bee smiled into that kiss, moaning softly as his tongue plundered her mouth.

She wasn’t sure what she had expected, but somehow she had thought he would be…rougher.

He wasn’t. If anything, he was endlessly gentle…

Azriel caught her ankle without a word, obligingly unbuckling her shoe and dropping it to the floor. He slid one hand up her leg briefly, all the way to the knee, Bee unable to stop the goosebumps that broke out all over her body, the soft shiver that rocked her.

“Cold?” he asked her, his voice quiet but she shook her head, even as she offered her other foot, letting him take off the other shoes and toss it over his shoulder,

“You could keep me warm?” she offered breathlessly, making him laugh, the sound warm and rich like molasses, before he crawled to join her on the bed.

Her breath hitched as he crawled over her and settled between the spread of her thighs…Kissing her again…She was so busy with curling a hand in his hair that she didn’t even notice him starting to unbutton her dress until he reached her waist and then growled in annoyance.

This time it was her laughing, struggling to sit up underneath him so that she could shrug out of the rest of her clothing…could pull the dress over her head and slip out of the lacy little unmentionable she wore, because she was quite sure she would rip them apart in her hurry to lose them later anyway…and the way he stared at her body as she bared more and more skin to him…as she shook out her hair so that the blonde curls fell over her shoulders…

One look over her shoulders and he bore down onto her again, catching her mouth with his with a growl and she hitched her leg higher against his thigh.

“You’re warm,” she whispered quietly. Azriel was all lean muscles and warm skin…and she arched a little underneath him and shivered.

He shifted just slightly and her breath caught in her throat…even like this she could feel the rock-hard bulge of him pressing against her through his trousers…making her shiver once again.

She took the weight of him and moaned against his mouth as he dipped his tongue between her lips.

She whimpered and Azriel lifted his head and slipped off of her to lie on his side. Bee turned with him, seeking his mouth and shivering under his hand as he slid it up her side to cup her breast.

A long drawn-out moan was the result of that, as rough fingers skilfully brushed over one rosy nipple…

His touch was careful and hesitant…and she met his gaze, pressing against these hands… trying to make it so clear to him that she wanted him…she grasped the golden bond flexing inside her and poured all her want and happiness into it.

He had expected that, his body freezing for just a moment as he dropped his head to her shoulder, holding her like she was made out of spun glass, hands desperately clinging onto her skin.

Another puzzle piece of him…him, that male that had always been silently brooding in that corner and had expected her to turn him down.

She kissed him, softly, coaxing… and he returned that kiss. It was intoxicating, his patience nothing short of shocking.

They got a little lost in those kisses.

Bee was a little overwhelmed when he wrenched his mouth from hers and slid down enough to take one rigid, aching nipple into his mouth. She couldn’t help the moan that escaped her, the shudder that wrecked her body…

She shuddered when Azriel pushed one big hand between her legs, fingers trailing over her lower lips before dipping between them.

She was already embarrassingly wet, the scent of her own arousal in the air hard to ignore.

Bee gasped into his mouth as he dipped one thick finger into her hole, her body shivering with the stretch of it. Everything was big about him, even his hands. His teeth clenched on her nipple briefly and she arched up against his mouth, her back arching.

Azriel lifted his head and their eyes met as he pressed his finger deeper into her, Green meeting blue. Bee’s breath caught in the back of her throat and she lifted her hips upwards against the pleasure with a happy little shiver.

“Good?” he asked her, his voice hoarse and she just about managed a shaky nod.

“Perfect, Peaches,” she promised him with a grin and without fanfare he pushed a second finger inside her, making her gasp.

His thumb found her clit at that moment, drawing a tight little circle about that attention-seeking nub and she couldn’t help the long-drawn-out moan that escaped her.

“More,” she requested in a whine and he chuckled as he shifted them around, placing her on his lap, Bee the one on top, rising above him, his hands on his hips.

She growled when she still felt the trousers he wore, managing to shove them out of her way and then…then swallowed when his cock sprung free. Long and thick and…Gods, everything about him was unreasonably pretty, wasn’t it?

She wanted nothing more than to sink down onto him in one fell swoop.

It would probably be a bad idea, just because of the sheer size of him.

But that didn’t stop her from reaching out for him… wrapping one small hand around the hot length of his cock…she watched his face, watched how Azriel hissed in a breath but didn’t try to stop her and flexed his hips as she rubbed the hear of his cock against her entrances.

Azriel kept a hold of her hips, a thumb still circling her clit, making her half out of her mind with wanting him.

He makes her take him slowly instead…tiny gentle thrusts that nonetheless make Bee shudder with pleasure, ragged breath escaping her, a whine leaving her throat, her head thrown back…

When she’s finally fully seated, Azriel’s eyes fall shut for a moment in ecstasy, and Bee braced her hands on his chest and shifts a little, just to see how it feels. Cauldron, she was so fucking full.

He let her take her time, not even trying to control her movements…his hands stayed on her hips, still rubbing her clit…He let her rise up on her knees and sink down again in little restless motions, her breasts bouncing…he caught one of them in his mouth again as he sat up, his abdominal muscles flexing in a truly ridiculous display of strength that maybe made her moan wantonly…

Not that she wasn’t already doing it…they were both panting with it, Bee keening with her moans at how fucking good it is, how big he feels inside her, how perfect…until almost by accident she finds exactly the perfect angle to hit that spot inside her, that one spot that makes her see stars…

And she watched as it registered on Azriel’s face and he grinned, slowly lowering his back onto the mattress… tightened his hold on her hips to hold her in place and started to thrust.

That was the last straw.

She could feel the bond rushing between them - a little wild and rich with their feelings. The most beautiful thing…

Each drag of his cock inside her pulled her further and further away from herself and into a place, she’d never been. It was more than sex, more than even love. More than anything she had ever felt…

She couldn’t help but wail as it settled inside her…deeper and more pleasurable than anything she’d ever known.

Bee scrabbled against Azriel’s chest, against the swirling dark marks with uncoordinated hands because she had to do something with them…if she didn’t, she wasn’t sure what would happen, as her whole body shook with the strength of the waves of pleasure that crashed over her at that moment.

Azriel made a positively feral noise and yanked her down, pressing his face into the crook of her neck…breathing in her scent as he clung to her and spilt inside her, hot and filthy and glorious.

She couldn’t help herself as she collapsed, utterly uncoordinated, across Azriel’s chest. For just a moment, he lay still beneath her, shuddering through the aftershocks, his hands still on her hips…his nose pressed against her neck, breathing her in…

He loosened the hands around her hips…she was pretty sure that he had bruised her but she didn’t care one bit.

Not one bit as he helped shift her until she laid draped over him…and then he wrapped one arm around her waist and combed the fingers of his other hand through her blonde tresses…again and again…so utterly sweet that she melted into his chest, tucking her face again.

“Thank the cauldron, I didn’t have any peaches anymore,” she mumbled against his chest. For a moment he was quiet. Then he chuckled, the sound warm and soothing.

“I think I prefer honey now," he answered and she reached out to poke his chest weakly.

"If you think that's funny, I'll let you know that any bee-related jokes have ceased to be that around 6 decades ago," she told him drily, getting another chuckle from him.

#acotar fanfiction #azriel x oc #azriel x reader #my writing #azriel fanfic #azriel fanfiction #Recipe for Love

342 notes · View notes

aesethewitch · 4 months

Text

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

#aese speaks #witchcraft #witchblr #kitchen witch #kitchen tips #food magic #hearth witch #kitchen magic #kitchen witchcraft #cooking tips #beginner witch #witchcraft 101 #witch community

261 notes · View notes

kcrossvine-art · 9 months

Text

Hi friends! Just a day after this years Yule and a few days out from Christmas, regardless of what you celebrate during this winter months, we're gonna be cooking a tangy tango between two traditional english staples-

Yule Plum Pudding and Wassail from Lord of the Rings Online!

(You can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Yule Plum Pudding?” YOU MAY ASKPlum Pudding is not a "pudding" as us americans think of it; its closer to a fruitcake but less shit.

Cranberries

White raisins

Macerated prunes (in brandy)

Chopped candied peel

Blanched almonds

All-purpose flour

Cinnamon

Nutmeg

Cloves

Sugar

Breadcrumbs

Lemon zest

Unsalted butter

Eggs

Whole milk

Half a bottle of brandy

It also doesnt contain any capital-P plums! it actually does contain plums im so fucking stupid i never connected the dots that prunes were dried plums oh my god. But they still ued any dried fruit, and "Plum" here is just referring to any dried fruit. And what about the birth of todays wassail?

4 cooking apples

2 pears

Brown sugar

Cinnamon sticks

2 lemons

A bottle of sherry

The other half bottle of brandy

Wassail is very similar to apple cider drank in the fall, with a few differences like the addition of pears and different alcohol source. It was commonly drank while "wassailing" which was a Yuletide predecessor to christmas carolling. People would go door-to-door with a big bowl of wassail, play music, and give well wishes- offering drinks from the wassail in return for small gifts!

AND, “what does Yule Plum Pudding and Wassail taste like?” YOU MIGHT ASK

The puddings like a fruitcake but if a fruit cake tasted good and wasnt a brick

Its thick and rich, and somehow actually tastes like plum despite that not being intended or making sense

I love the macerated prunes so much. Juicy berries to forage for. Enrichment

The icings reminiscent of buttercream but more savory than sweet

The wassail is like drinking the golden edges off the clouds at sunset

Its got a little bit of the dryness from the sherry that makes your mouth water the moment you stop drinking it

You just want to keep drinking more to sate yourself

Even without eggs its surprisingly full bodied and thick

I had to make a few substitutions from traditional elements due to either being not available or too expensive, but with a little problem-solving nothing was too hard to do.

. Used a bundt cake pan instead of a pudding tin . Suet (animal fat) was historically used for plum pudding. I couldnt find any and used butter instead . Used golden delicious apples when called for . Used concorde pears when called for . Some wassail recipes fold in egg whites before serving, to make the drink creamier. I didnt do this, but if you do, the recommendation to drink it fresh still stands (and strongly)

-----------------------------------------------------------------------------------------------------------

I gotta admit, I was nervous approaching this recipe. Not only because I didn't own and couldnt find a "pudding tin" without ordering online, or because the concept of steaming a pastry(?) feels foreign and odd, but also because of how old and storied this dish is. You always run into the issue with historical foods who date back to the times where oral history was the only history. The issue of people being combative that their recipe is the only true variant of the recipe, and all the others are mucking the whole thing up.

Its good to remember that like with most dishes, cooking is something that evolved and continues to evolve overtime. Unless someones trying to rewrite history and claim that ants on a log is a creme brule in which case you should run them over with a '98 Pontiac Sunfire.

Theres a few things I'd do differently when cooking again, like chopping the blanched almonds. They were a bit too big when left whole. And adding some amount of heavy cream to the icing? Maybe? To give it a fluffier/milkier feel? But the proces of cooking itself was very straightforward and I have no real complaints or modifications to make. When having leftovers of the pudding it did seem to "mature" and taste better and better the more days i kept it in the fridge, so thats something to keep in mind! But it tastes great a day after all the same.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Happy winter everyone! Congrats to another year of staying alive!

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Yule Plum Pudding Ingredients:

16oz cranberries

12oz white raisins

9oz macerated prunes

4oz chopped candied peel (any fruit)

2oz blanched, chopped almonds

4oz all-purpose flour

Measure spices with your heart (cinnamon, nutmeg, and cloves)

8oz granulated sugar

8oz fresh white breadcrumbs

lemon zest (one lemon)

4oz grated unsalted butter

4 eggs

8oz whole milk

Pudding Icing Ingredients:

1½oz unsalted butter

1½oz all-purpose flour

10½oz whole milk

3oz granulated sugar

2 tablespoons brandy

Yule Plum Pudding Method:

A week before making, macerate your prunes in brandy.

Mix together all the dried fruit, peel, and almonds. Sieve flour and spices together then add to the fruit mixture along with the sugar, breadcrumbs, rind, and grated butter.

Beat eggs and then blend with 8oz of milk.

Stir the egg/milk mixture to incorporate into the dry ingredients. Add prunes, and stir some more.

Put batter into a well-buttered pudding basin, with parchment paper to cover.

Get a large pot and place a kitchen towel or something similar at the bottom- then place the pudding basin on top of the towel, inside the large pot.

Fill the outer pot with water until it’s halfway up the side, cover the pot with a lid (or foil).

Steam on the stovetop at 210f for 4-6 hours depending on size of pudding basin. If the water gets too low, add a bit more.

After steaming, uncover and allow to cool to room temperature. Do not remove it from the pudding basin! Cover with fresh parchment paper and foil and store in a cool, dry place for at least a day.

(optional) to reheat; steam for 40-80 minutes, until warmed through.

Pudding Icing Method:

Place butter in a medium saucepan with the flour, pour in the milk then whisk everything vigorously together over a medium heat.

As soon as it comes to simmering point and has thickened, turn the heat to its lowest setting, stir in the sugar, and let the sauce cook for 10 minutes.

Add the brandy and stir to mix. Keep warm until required.

Wassail Ingredients:

4 cooking apples

2 pears

Brown sugar

4 Cinammon sticks

2 lemon

1 bottle of Sherry

½ bottle of Brandy

Wassail Method:

Core the apples and pears, leave the rest intact, and set in a baking pan. Fill the hollow centers with brown sugar.

Add about an inch of water to the pan and bake at 350f for 30 minutes, or until the fruit is soft.

Move the fruit to a large pot, add a bottle of sherry, half a bottle of brandy, lemon peel, and 4 large cinnamon sticks. (Feel free to use less booze!)

Bring the pot to a simmer for about 45 minutes, stirring occasionally. Strain before serving!

#cross cooks lotr #dessert #baking recipes #the lord of the rings #digital art

444 notes · View notes