falanx:

eusebes:

I made this cake yesterday in honor of the Panthenaia!

It’s delicious. I’ve never made baked goods with olive oil before, so I wasn’t sure how it was going to turn out. And the recipe was super easy!

recipe adapted from here

• 2 large eggs
• 1½ cups sugar
• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup almond milk
• 1 cup extra-virgin olive oil
• 1 lemon (zest and juice)
• a handful or two of raspberries (I just used what I had)

Preheat oven to 375°. Butter a 10-inch round x 2-inch-deep cake pan (or cast iron skillet).

Beat the eggs until frothy. Slowly add sugar and beat on high speed until the mixture is pale and leaves a ribbon when you lift whisk, 4-6 minutes; scraping the bowl halfway through.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

Pour batter into prepared pan, drop raspberries on top and push them into the batter a little bit (they’ll sink more while cooking). Set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean ~ 1 hour

Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate and carefully flip cake back onto rack. Let cool completely.

I have done this recipe and it is AMAZING. Highly recommend.

thecarvingwitch:

Today is sauce day, so I wanted to share my recipe with you guys. I have two of them, one I call Devil’s Sauce, which is a very spicy vegetarian, and I have my classic sauce, which is basically the recipe that has been passed down through the women in my family. Each of us alter it to our own ways of cooking, and this is my own version.

My way of cooking is a little hodgpodge, and mostly based off of taste and intuition, so the written recipe is not very exact; however, this is a great kitchenwitch recipe for love, comfort, plenty, positive family connections, happiness, and even fertility or wealth.

Ingredients list:

• Fresh tomatoes- roma, on the vine, beefsteak, whatever you can get fresh and ripe
• half a yellow onion
• some garlic, maybe a big clove
• Spices- you’ll need at least oregano, rosemary, sea salt, a bay leaf, basil, pepper, and chili flakes. In a pinch (aka college) italian seasoning plus salt and pepper will do
• Canned tomatoes- basically any kind as long as they’re not flavored. You can use paste (but not a lot- use as more of an additive, this will make for a much sweeter sauce), crushed tomatoes, tomato sauce- each one will give you a slightly different texture and taste
• Ground meat. This could be turkey, beef, bison, ect
• Olive oil
• Pasta! (I swear to the gods, do not use egg noodles, use actual pasta)

So first thing’s first, dice your onions and garlic. You want nice small pieces, and you’re gonna need a big pot. Turn on the heat to medium high, pour in a little bit of olive oil and wait for it to get hot. Now put in your garlic and onions and that shit should start sizzling right away. Stir it like you’re sauteing, and cook until the onions start to become translucent. Fantastic, now add your ground meat and saute that shit some more. You want all of those garlicy wonderful flavors to go into the meat. Add the rest of your herbs and spices too.

Once your meat is mostly cooked, you’re going to add your fresh tomatoes. Today I included a tomato that I’d sacrificed to Aphrodite and had been sitting in her offering bowl- so there’s going to be some love in this one. Ok, so wash those suckers, but don’t chop them, crush them in your hands one at a time.

Fresh tomatoes will pop and spurt everywhere, so here’s my trick to not getting covered in juice and seeds. Lower your tomato into the pot and press your thumb gently through the skin and then through the chambers of the tomato. Once this has been accomplished, then you can clench your fist and proceed to crush it without getting it everywhere. Do this for all of them, and cook it for a while. You want those tomatoes to get nice and sweet from all that direct heat. After a while you can add your canned tomatoes and turn down the heat to a simmer. The longer you cook this sauce, the better it will be- all day is good.

Now don’t forget to stir often while cooking. Not constantly, but every ten minutes or so give it a stir and make sure nothing’s sticking. It’s a rule at our house that if you’re in the kitchen, or you pass the sauce, or if you know it hasn’t been stirred in a bit, you stir it. Everyone stirs it, which to think about it really has good magical connotations with connection and family.

Now, we’re going to make pasta. “But why so soon, I thought it was going to cook all day?” you ask. Yes, it is, but we’re not going to eat this pasta just yet. We just want the water. Why? You’ll see. So cook your pasta, and once it’s done you’ll be left with some nice starchy water. Instead of draining it all out into the sink, make sure you get at least a nice big ladleful into the sauce. This thickens it and makes sure it doesn’t separate on your plate, leaving you with watery juice leaking from the sauce all over your plate. If it doesn’t thicken, you can toss the pasta itself in there!

Keep simmering it, keep stirring it, and taste it every once in a while. Add more spices if needed. Do not cover it, you want it to cook down. After a few hours it should be a nice cohesive sauce. Enjoy!