Category Archives: Oestara/Easter

Hot Cross buns have a long history, that includes magic, healing, protection and connects us through many cultures to the circle and the cross. The first references to a similar bun was in ancient Greek and Roman times where they were an offering to Diana, Goddess of the hunt. As Rome extended out across Europe, […]

These chocolates were inspired by an orange marzipan chocolate bar a friend of mine found by Niederegger. It is traditionally a less sweet marzipan option and was my step-mother’s preference. While they were made in the form of Easter eggs, it is possible to use other mold forms of your choosing, especially during the rest […]

Spring spinach is here and so is a birthday celebration. A savoury pinwheel bun sounded like a nice addition to a weekend brunch, especially for someone not especially into sweets. This recipe is based on the classic 90 minute cinnamon bun version. The dough rests once for 10 minutes and then again for 30 minutes […]

One of the sure signs that spring is here or at least on its way is fresh asparagus in the local stores. Green onions doesn’t hurt either. So nice just to see fresh green vegetables. If you have never made one before, think of a frittata as a crustless quiche, prepared on the stove and […]

Around 1912, my grandfather was a preteen part-time helper with the local bakery in Heacham. England. He left to come to Canada in 1914, so I say around. One of his jobs was assistance with the making of pound cake. The bakery made plain and almond varieties. As he told the story,  the only difference […]

Potato, leek & chicken mean spring and Irish to me, so if you are looking for something for dinner this Ostara season or any time really, this works in our house, especially when there is leftover mashed potatoes and cooked chicken in the kitchen. Leeks are first mentioned in Egypt as a method of barter […]

With so much coastline in the United Kingdom, it is not surprising that, historically, fish would have been such a big part of the local diet. Joanne Asala in Celtic Folklore Cooking, shares a whole chapter of “Fish, Shellfish and Seaweed”, highlighting salmon as a sacred food for this time on the wheel of the […]

March is celebrated as Craft month so I opted to try something new for me, that I wanted connected to spring. The idea was simple but then things got complex. Ultimately, I was looking for the pastels of Ostara and Easter but I had seen a really simple idea using toilet paper rolls. The problem […]

Custard is most often thought of as an Imbolc dish, fresh milk being finally available. Here’s the catch, eggs would not have been available until around spring equinox. It is around that time birds have enough light to begin laying eggs for the new cycle of life. Any custards made between October and March would […]

Most egg dyeing is thought of as something to do with a hard boiled egg. This in an alternative thought. Crack your eggs first, dye second and turn those coloured shells into little candles for Easter Sunday breakfast, your altar, the Ostara potluck table or just enjoy all through spring. There is even a Valentine’s […]