Blessed Ostara! Recipes & Tarot Spreads (Patreon)

Ostara Blessings everyone! I know it’s a bit late, but here are some tarot spreads for you! You could do these over the weekend if you’d like or whenever you feel called to do so. Below are also some recipes you can make for Ostara or whenever you’d like! Wasn’t able to make recipes today so might do a late Ostara breakfast & dinner tomorrow possibly!

Below are a selection of my favourite Ostara recipes. They are in no particular order and you can make any or all of them. These would be really great for picnics and if the weather is nice you can even head out to the park for an outdoor picnic. If not, move your furniture to the side, find a blanket, grab your picnic basket and get ready to camp out on the living room/bedroom floor! Build a fort if you want, watch a movie (I can recommend anything by Studio Ghibli for this occasion), play some board games or do something that reminds you of being a carefree, playful child.

Ostara recipe #1 Devilled Eggs

This is a super dividing dish. I think either you love them or you hate them. They definitely fit Ostara though, hence why they’re on the list. This recipe makes 12 portions. Scale it up or down depending on how many people you have to feed. If you want to make these extra festive, soak the boiled eggs in the juice from a tin of beetroot overnight. They go a super pretty pink colour.

Ingredients

6 organic eggs

3 tbsp mayonnaise

1 ½ tsp dijon mustard

1 tsp apple cider vinegar

2 tbsp finely chopped chives

Salt and pepper to taste

Paprika to garnish

Method

Hard boil your eggs. Depending on the size of your eggs, the time will change a little. For small eggs, 9 minutes should do it and for large eggs, it can take as long as 15 minutes. I normally do mine for around 12, I hate when they get grey yolks so I try to avoid this with the shorter boiling time. Allow the eggs to cool then peel and ½ them. If you want pink eggs, boil the eggs a day ahead and soak them (whole) in the juice from a tin of beetroot overnight.

Scoop the yolks out of the eggs.

Mash the yolks together with the mayo, mustard, vinegar, chives and salt and pepper. If you prefer your eggs a little spicy, you could add a small dash of tabasco here too.

Scoop or pipe the yolk mixture back into the hardboiled egg whites.

Sprinkle a little paprika on top for extra colour.

Enjoy!

Ostara Recipe #2 Spinach and Feta Quiche

Ostara is all about eggs and leafy greens. What better way to use both those things than in a delicious quiche! This recipe was made by Smitten Kitchen. Check the blog out, all her recipes are really approachable so you never feel intimidated by them! Note: she makes her quiche without feta, but I love feta so I’ve amended the recipe to add some in. Feel free to omit it if you don’t like it

Ingredients

Crust

1 2/3 cups (215 grams) all-purpose flour

3/4 teaspoon kosher salt

12 tablespoons (170 grams) cold unsalted butter, diced

3 tablespoons (45 grams) very cold water

Filling

Nonstick spray oil, for coating pan

3/4 cup (176 grams, 6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature

2/3 cup (155 ml) half-and-half or 1/3 cup each whole milk and heavy cream

6 large eggs

2 10-ounce (283-gram) packages frozen chopped spinach, thawed

1 cup (115 grams or 4 ounces) grated cheddar or gruyere

100g goat feta

1/2 cup (50 grams) finely grated Parmesan

1 small bundle (2 to 3 ounces or about 8 thin green onions) thinly sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Method

Make crust

In a food processor, blend flour and salt together. Add butter and pulse machine until butter is reduced to a fine meal, or couscous-sized bits. While running machine, drizzle in water; stop when the dough has balled, a few seconds later.

Wrap dough in plastic or waxed paper and set in the freezer to quick-chill until firm but not rock-hard, about 15 to 20 minutes. You can also chill it in the fridge for 2 hours or up to 1 week until needed.

Lightly coat a 9×13-inch (quarter-sheet) pan with oil. Line bottom with parchment paper.

To press in crust: Press dough in an even layer across the bottom of pan; leave it thicker as it goes up the sides; pressing all around and letting the dough extend slightly over the edge of the pan.

Freeze shaped dough until solid, about 20 minutes. Save your scraps! You can use them to patch any holes or cracks formed when baking.

Prepare the filling

Meanwhile, heat oven to 425 degrees F. Coat a large sheet of foil lightly with spray oil. Once the crust is solid, prick it all over with a fork and press foil, oiled side down, tightly against dough. Fill foiled crust to the top with pie weights, dried beans or rice (that you don’t plan to eat at any time) or even pennies. Bake for 20 minutes then gently, carefully remove foil and weights and bake for 5 more minutes, unfilled.

While crust par-bakes, make the filling: Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly. Whisk in eggs, two at a time, until combined. Squeeze out spinach in handfuls, removing as much extra moisture as possible. Crumble the feta into the mixture and stir in with the spinach, cheddar, parmesan, scallions, salt and pepper.

When the crust has finished parbaking, leave the oven on. Inspect crust for cracks or holes and use the reserved dough to patch them if necessary. Pour in filling just to the top of the crust. You will probably have about 3/4 cup more filling than you can fit in the crust (not an issue if going crust-less or if you didn’t par-bake the crust); you can bake this off in a separate oiled dish for an excellent breakfast on toast tomorrow.

Bake quiche until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Quiche keeps in the fridge for 4 to 5 days.

Ostara recipe #3 Lemon bread

Lemons are a great addition to your Ostara recipes because they represent the sun while also (for me anyway) inciting child-like happiness. This lemon loaf is a recipe from Molly Yeh who writes a great food blog called My name is Yeh and also has a show called “Girl meets Farm” on the food network.

Ingredients

190g all-purpose flour

56g almond meal

1 tsp kosher salt

1 tsp baking powder

1/4 tsp baking soda

1 tsp chopped fresh thyme leaves, from about 2 sprigs, plus more for decorating

zest of 1 lemon

68g lemon juice (from about 1-2 lemons)

170g whole milk greek yoghurt

150g extra virgin olive oil

250g sugar

2 large eggs

1 tsp almond extract

Glaze

120g powdered sugar

25g-45g whole milk greek yoghurt

3/4 tsp rosewater

1/4 tsp almond extract

a pinch of kosher salt

red or pink food colouring, optional

sprinkles, for decorating, optional

Method

Preheat the oven to 175 degrees Celcius. Grease and line a loaf pan with parchment paper so that the parchment comes up all the way on two of the sides.

In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda, thyme, and zest.

In a separate small bowl, whisk together the lemon juice and yoghurt until very smooth. in a large bowl, whisk together the olive oil and sugar until combined.

Add the eggs, one at a time, whisking very well after each. stir in the almond extract.

Add the dry ingredients and yoghurt mixture in three alternating additions, whisking after each until just combined.

Pour into the loaf pan and bake until a toothpick inserted into the centre comes out clean; begin checking for doneness at 55 minutes.

Let cool in the pan for 10 minutes and then use the parchment wings to lift the loaf out of the pan and transfer it to a wire rack to cool completely.

Meanwhile, make the glaze. In a medium bowl whisk together the powdered sugar, 2 tablespoons yoghurt, rosewater, almond extract, salt, and food colouring, if using. It will seem like there isn’t enough yoghurt at first but keep on stirring. If the mixture is too thick to spread once it’s fully combined, add more yoghurt bit by bit until it becomes spreadable but you want it fairly thick so that the drips hold their shape down the side of the cake.

Spread the glaze onto the top of the cooled cake, sprinkle with thyme leaves and sprinkles and enjoy.

Mint Pesto

Bring a little flavor into your life with this zippy, bright, and fresh mint pesto. It's made with loads of fresh mint, parsley, and almonds. Use it on everything from salad to pasta to toast!

How to Keep Pesto Bright Green

Another alluring quality to this pesto is its bright green color. To keep it bright for a few days, blanch the mint and parsley briefly in boiling water, and then shock them in an ice water bath. The boiling water kills the browning enzymes that quickly cause the leaves—and the resulting pesto—to turn a drab olive color.

A trace amount of the flavor leeches out in the process, but this is also what makes the mint mellow instead of overpowering. Plus, we eat with our eyes, so I vote for blanching. You can also use this method for basil pesto or any other green herb you use in pesto.

To Add or Not to Add Garlic

I tried making this pesto with and without garlic. I liked it without, but full disclosure, I am not a rabid garlic fan, especially raw garlic which, to me, can overpower other flavors.

But don’t let that stop you! If you love garlic, you will love this pesto with a clove of it in the mix.

A trace amount of the flavor leeches out in the process, but this is also what makes the mint mellow instead of overpowering. Plus, we eat with our eyes, so I vote for blanching. You can also use this method for basil pesto or any other green herb you use in pesto.

How to Use Mint Pesto!

Here are a few ideas!

- Use it in in a Spring Vegetable Salad with Mint Pesto.

- Serve it with lamb (step away from the wobbly mint jelly).

- Drizzle it over spring vegetables.

- Toss it with pasta.

- Smear it on a baguette with goat cheese for a sandwich.

- Swirl it into yogurt for a tasty dipping sauce for vegetables.

- Place a slice of feta on a cracker and dollop a little mint pesto on top.

- Mix mint pesto and feta into ground lamb for a tasty lamb burger.

- Toss it with warm small red or b-sized potatoes.

- Spread some over broiled or grilled fish.

Yes, You Can Freeze Pesto!

If you have a backyard mint patch, you will surely want to make a double or triple batch of this pesto. Freeze it in ice cube trays, and once it’s frozen, transfer the cubes to a zip-top bag or other container so you don’t tie up your ice trays. The pesto will keep in the freezer for up to 12 months.

YIELD 3/4 cup

Ingredients

1/4 cup whole raw, unsalted almonds with skins

2 cups packed mint leaves, thick stems removed

1 cup packed flat leaf parsley leaves, thick stems removed

1/3 cup hot tap water

1/4 cup olive oil

2 teaspoons lemon juice

1 teaspoon lemon zest

1 clove garlic, finely sliced (optional)

1/4 teaspoon salt

Pinch of ground black pepper

Method

1.) Toast the almonds:

Preheat the oven to 350oF. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.

2.) Blanch the mint and parsley:

Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.

Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds.

Drain into a colander, and with your hands, squeeze out as much liquid as possible.

3.) Finish the pesto:

In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped.

Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth. (See note in post if using a blender.)

4.)

Season and store:

Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 12 months

Sources:

https://www.simplyrecipes.com/recipes/mint_pesto/

https://wiccanow.com/11-ostara-recipes/