Fairy Recipes

The diet of a fairy is light and sweet and full of colour, jams, jellies, honey, cream, ice cream, cakes, fruit and berries with the odd bit of chocolate thrown in, makes up their staple diet. Salads of tender lettuce leaves tossed with fruit, flower petals and delicate flower leaves are also a favourite in the never ending summer of fairy land. Cold rose petal soup is so other worldly it makes the fairies dance with joy.

Cold Rose Petal Soup

This recipe is in my Fairy Recipe Book.

Scotch Fairy Pancakes with Honey and Butter

100g (4 oz) plain flour
25g (1 oz) unrefined sugar
1 egg
150ml (quarter pint) milk
Serve with lashings of honey and butter, or jam and ice cream, or chopped fresh fruit and cream.
Mix flour and sugar in bowl, add egg and milk and beat with an electric beater (much easier than a hand whisk and fairies do like to make their food in a flash of seconds) beat really well to add bubbles of air (this adds the air the fairies love so much, and putting air into their bodies makes them even more light and fluffy)
Preheat frying pan with a light layer of corn oil and drop on spoonfuls of batter to make small or large circles, when bubbles form on surface turn and cook for another half to one minute until golden brown. Stack pancakes on a plate and cover with a tea towel to keep warm. Serve as suggested above.

Fairy Cakes

These fairy cakes have delightful wings like butterfly wings delicately placed on Fairy Sparkle Butter Cream. This recipe along with many more is in my Fairy Recipe Book.

Fairy Love Food Cake

(3oz) icing sugar
50g (2oz) plain flour
5 large egg whites
5ml (1 teaspoon) vanilla essence
Pinch salt
1.25ml (1 teaspoon) almond essence
175g (6oz caster sugar)
Sift icing sugar and flour into small bowl and stir together.
Put egg whites, salt, vanilla and almond essences in large bowl and whisk together until stiff peaks form. Whisk in the caster sugar a little at a time and continue whisking until stiff peaks form again. Add the flour and sugar mixture a little at a time and fold in lightly with a metal spoon until blended.
Pour mixture into an ungreased 20.5cm (8 inch) ring tin.
Bake at 190°c (375°f) mark 5 for about 45 minutes, until the top springs back when lightly touched. When cool loosen with a knife and turn out.
The fairies love this recipe and eat the cake with no icing or other embellishments. They like to feed it to their favourite elves and look on this cake as a token of love and endearment.

Berryssential Pie

For the filling use blueberries or a mixture of blackberries and chopped apples, or redcurrants and chopped peach.
Use shortcrust pastry made with 350g (12oz) plain flour, 175g (6oz) butter, pinch salt and 12 teaspoons cold water.
Sift flour with salt into large bowl. Cut fat into small pieces and add to flour, rub fat into flour with finger tips or cut in with a pastry blender or use a food processor (fairies like to use their fingers, when they try to use food processors they usually get them going so fast the machine flies off into the horizon never to be seen again). After a few minutes the mixture will look like bread crumbs.
Add the water slowly and stir with a round bladed knife until the dough begins to stick together in lumps. Add as little water as possible, only enough to make the dough bind. A sticky dough will end up as a hard pastry. Wrap the pastry in grease proof paper and leave to rest in the refrigerator for about 15 minutes (the pastry can be left in the refrigerator for up to 2 days if wrapped in polythene).
Roll out half the pastry and use to line a 23cm (9 inch) round pie dish.
Fruit filling 900g (2lb) Blueberries , or 450g (1lb) cooking apples and 450g (1lb) blackberries, or 450g (1lb) chopped peach and 450g (1lb) redcurrants.
Arrange each fruit neatly in the pastry lined pie dish, apples and peaches to be sliced and placed in first with the berries on top.
With each fruit filling add a mixture of 175g (6oz) sugar and 25g (1oz) plain flour. Sprinkle half this mixture on top of the first layer of fruit and sprinkle the remainder on top of the last layer of fruit. Dot 15g (half oz) butter on top, then roll out the remaining pastry to a circle 2.5cm (1 inch ) larger all around than the pie dish. Use a decorative cutter to cut a pattern out of the pastry circle, dampen the edges and put this circle on top of the pie. Press the edges together and trim the edges, make the edges decorative with pastry cut-outs or with your fingers. Brush the top lightly with milk or egg and bake at 220°c (425°f) mark 7 for 40-50 minutes or until the pastry is golden brown. Serve hot or cold, with custard, fresh cream or ice cream.
The fairies love fruit pies and they eat them at their fairy festivals or anytime there is a celebration or fairy get-together. Try a Fairy Fruit Flan or a Fairy Fruit Streusel these recipes and many more are in my Fairy Recipe Book.

Welsh Fairies

Welsh Fairies love traditional Welsh Cakes and Bara Brith, but they bake these recipes with a fairy twist of Welsh magic and the addition of a Welsh fairy ingredient that replaces the traditional currant, they call this ingredient chocolate chips.

Fairy Welsh Cakes

200g (8 oz) plain flour (sifted well to introduce air into the recipe)
100g (4 oz) Welsh butter
75g (3 oz) unrefined sugar
75g (3 oz) chocolate chips or the traditional currants
1 large Welsh egg (beaten well to introduce air into the mixture)
A little Welsh milk
Rub butter into flour, add sugar and chocolate chips or currants, beat in egg and a little milk to make a stiffish paste. Roll out on floured board to quarter of an inch thick and cut into circles with a biscuit cutter of 2 to 3 inches round. Bake on a moderately hot, greased bakestone, or under a medium heated grill. Cook 3-5 minutes each side, until mottled golden brown.
Eat with abandoned relish as the greedy little fairies do.

Fairy Bara Brith

275g (10 oz) chocolate chips and sultanas or the traditional mixed fruit
Two thirds pint cold tea (if using chocolate chips otherwise use hot tea)
75g (3 oz) unrefined brown sugar
Grated rind 1 lemon
325g (12 oz) plain wholemeal flour (sifted well to introduce air into the recipe)
1 teaspoon mixed spice
1 large Welsh egg (beaten well to introduce air into the mixture)
Soak chocolate chips and sultanas in cold tea overnight. If using mixed fruit soak in hot tea overnight.
Next day, heat oven to medium heat. Grease and line 2lb loaf tin. Strain chocolate chips and sultanas or mixed fruit and keep liquid. In a bowl mix soaked ingredients with other ingredients, add reserved liquid a little at a time until mixture is a soft dropping consistency. Pour mixture into greased lined tin and bake for 45-55 minutes until risen and firm to touch. Cool and serve sliced, thickly spread with Welsh butter and chocolate spread.
The fairies adore this recipe and eat it for high tea with lots of other cakes and tiny triangle cut sandwiches.

Sea and Fresh Water Fairies

Seedweed Broth is a favourite of fresh water sylphs, undines, and sea dwellers such as Merpeople, Selkies and Kelpie, who feast off the many different types of seaweed that can be found in our great oceans. They also favour the more savoury recipes that contain sea salt.

Seaweed Broth

3 inch (8cm) piece of kombu seaweed.
3-4 fresh or dried shitake mushrooms
Half a cup cubed tofu
Quarter cup chopped spring onions
1 pint (550ml) water
1-2 tablespoons shoyu
Add sea salt to season and Fairy Magic for invisibility
If you are using dried mushrooms, soak them for 10 minutes and cut off the stalks. Place the kombu with water in a pot and simmer for 5 minutes. Remove the kombu and use in another recipe. Add the mushrooms and tofu and simmer for 5-10 minutes. Add the shoyu and simmer for 2-3 minutes more. Add the Fairy Magic for invisibility, spring onions, sea salt and serve.
The fresh water fairies and sea fairies drink this broth by the gallon; it gives them the necessary minerals and vitamins to survive within the watery depths. They love the taste and the ethereal invisibility it gives them when they mix their Fairy Magic into the broth.

Seaweed & Carrot Rolls

This recipe is loved not only by the fresh water and sea fairies, but the gnomes and dwarfs too.
2 large carrots, cut into 2 inch (5cm) pieces
4 inch (10cm) strip of dried kombu per piece of carrot
6 inch (15cm) piece of wakame stem or gourd strip per piece of carrot
1-2 teaspoons shoyu
Add sea salt to season
Soak the kombu for 10 minutes or until soft. Roll a piece of kombu around each carrot and tie in the centre with wakame stem or gourd strip. Arrange all the rolls on the bottom of a saucepan and half cover with water. Cover with lid, bring to the boil, turn the heat to medium low and simmer for 20-30 minutes. Add the shoyu, sea salt and cook for 10 minutes more without a lid so that all the water is cooked away.
These are tasty savoury parcels that all the fresh water fairies, sea fairies, gnomes and dwarfs love. Serve them piled high on a plate and watch them disappear into hungry invisible little mouths.

Sea Fairy Sourdough bread

3 pounds (1.4kg) wholewheat flour
2 tablespoons olive oil
Quarter teaspoon sea salt
Make a starter mix by mixing half cup flour with enough water to make a thin batter. Cover with a damp cloth and stand in a warm place to ferment for 3 days or until it smells sour, but not mouldy.
Mix the remaining flour and salt, then rub in the oil. Add the starter mix and just enough water to form a thick dough. Knead 200-300 times. (This is too boring for the fairies so they recommend using a food mixer with a dough hook). Oil 2 bread tins with olive oil and put the dough in them. Cover with a damp cloth and leave to sit in a warm place for 8-12 hours or until it has risen to twice the size. Bake at 150°c (300°f) Mark 3 for 15 minutes and then at 180°c (350°f) Mark 4 for 1 to one and half hours.
If you are making it regularly, remove a little of the kneaded dough and mix with a little water to begin your next starter mix.
Sourdough bread is sweet and delicious and a special favourite of the fairies. They love it warm and thickly buttered or made into their tiny triangular sandwiches.

Gnomes and dwarfs

Gnomes and dwarfs love root vegetables. These little folk live inside the trunks of trees or burrow under the roots. They also live in abandoned burrows made by other animals, which they turn into noble and decorative homes.
Any recipe containing a variety of root vegetables will attract these fairy folk into your home and if you grow root vegetables in your garden they will over see their growth and sprinkle the magic of fairy taste into them.
Read my Fairy Recipe Book to have the chance to cook these magical and tasty recipes.

Before I end this series of recipes for my website, I must pass on my favourite fairy recipe for Fairy Queen Vanilla Biscuits. These are so special I always feel especially light and ethereal after eating them and the more I eat, the more I want to float away into the fairy realms. Could be a dangerous recipe to give to the wrong person, as all us fae folk know that to eat fairy food means to entrap yourself to some extent in their realms.

Fairy Queen Vanilla Biscuits

125g (4oz) butter
125g (2oz) unrefined caster sugar
1 egg, beaten
Few drops vanilla essence
220g (7oz) plain flour
30g (10z) cornflour
Pinch salt
Preheat oven to 180°c (350°f) Mark 4. Butter several baking sheets. In a bowl, beat butter with sugar until creamy. Gradually beat in egg and then beat in vanilla. Sift remaining ingredients into a bowl and blend in with a spoon, then work by hand to form soft dough. Roll out on a floured surface to 0.3cm (eighth of an inch) thick. Mark surface of dough with a ridged rolling pin. Use a 5cm (2 inch) flower or round cutter to cut out shapes from the dough. Place on the buttered baking sheets. Bake for 15 minutes until very lightly browned. Cool on wire racks and serve on silver plates. Always give thanks to the Fairy Queen before you eat her special magic biscuits, and imagine her spirit entering your body as you eat every crumb. Know that you can be every bit as powerful and beautiful as she is.

To know is to believe and to believe is to know, and when you truly know, then it truly is.

If you want to read more about the food loves of the fairies and other nature spirits buy my Fairy Recipe book, which is beautifully illustrated and can be purchased hard backed for £17.99, plus £2.99 p&p in UK. Order ready for delivery in winter 2010.