Attention all HallowKings and PumpQueens!  Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews!

A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

As part of celebration of spooky season (Halloween, Samhain – you get it!) we put together a quiz matching you with your ideal potion to accompany you through the scariest time of the year. Scarier, in fact, than the year 2020 itself…

Take the quiz below and follow the links to the full recipes to your potions!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

🔁 Déjà Vu Juice 🔁

The Potion to accompany you through the spooky season is Déjà Vu Juice! Made with rum, cinnamon and nutmeg, this potion is will heighten your senses to make you a magickal feeler. You’ll connect more easily with others, have greater empathy and walk the right path for you.

Ingredients:

✨ 200ml/7fl oz/scant 1 cup whole milk/half and half

✨ 3 tbsp sweetener of your choice

✨ 4 tbsp rum

✨ 1⁄4 tsp each of ground cinnamon, nutmeg, allspice and ginger

Method:

✨ In a saucepan over a low heat, gently warm the milk/half and half. Add the sweetener and stir until it dissolves

✨Add in the spices and whisk to combine

✨ Whisk in the rum, then pour into a serving glass or mug. Enjoy!

🔁 Ritual 🔁

MIX THE SPICES TOGETHER AND PLACE IN A COVERED GLASS CONTAINER. PLACE THE CONTAINER IN THE LIGHT OF A WAXING MOON. USE THE SPICES WITHIN THE NEXT 3 DAYS.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

👁️ Eye Candy 👁️

Have all eyes on you with Eye Candy: made with vodka, fruit juice and a pink Starburst! This is the potion for you if you want to grace the world with your presence, or catch the eye of the special someone you’d like to be sweet on you. A whiff of this scrumptious magickal cocktail will infuse you with an aura of sweetness and leave them salivating for more.

Ingredients:

✨ 2 tbsp whipped cream vodka (or regular vodka)

✨ 2 tbsp whole milk/half and half

✨ 2 tbsp fruit punch/tropical fruit juice

✨ 100ml/31⁄2fl oz/scant 1⁄2 cup orange juice

✨ Splash of lemon-lime soda

Magickal Garnish: Pink Starburst or other pink candy

Method:

✨ Mix the vodka, milk/half and half and fruit punch/tropical fruit juice in a tall serving glass

✨ Stir in the orange juice and top with a splash of lemon-lime soda

✨ Garnish with pink Starburst candy or other pink candy on the rim of the glass

👁️ Ritual 👁️

WHISTLE THE SWEETEST SONG YOU CAN THINK OF WHILE CREATING THIS POTION. LET THE MUSIC LIFT YOUR SPIRITS AND BRING A SMILE TO YOUR FACE.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Attention all HallowQueens and PumpKings: Our sister imprint, Watkins Publishing, published the ultimate spooky season companion: Potions, Elixirs & Brews! A beautifully packaged collection of magical cocktails, punches and teas that function both as delicious recipes and as effective spells, written by witch YouTube influencer, Anaïs Alexandre.

Click here to get matched to your drink of the spooky season by taking our special quiz – enjoy!

💸 Lady Luck’s Kiss 💸

Need a bit of luck in the money department? Imagine becoming a magnet for wealth and prosperity with every sip you take of Lady Luck’s Kiss! Made with chocolate and mint, this is the potion to drink to happy and hearty 2021!

Ingredients:

✨ Ice cubes

✨ 2 tbsp Baileys Irish Cream

✨ 2 tbsp crème de menthe liqueur

✨ 2 tbsp vodka

✨ 2 tbsp whole milk/half and half

✨ Squirty cream

✨ Magickal Garnish: Dark chocolate gold coin

Method:

Fill a cocktail shaker with ice

✨ Add all the ingredients (except the squirty cream), cover and shake well

✨ Strain into a martini glass

✨ Finish with a squirt of whipped cream and garnish the glass with a dark chocolate
gold coin.

💸 Ritual 💸

WITH EVERY SIP YOU TAKE OF THIS MINT CHOCOLATEY DRINK, IMAGINE BECOMING A MAGNET FOR WEALTH, PROSPERITY AND GOOD FORTUNE.

Use the hashtag #Potions to share your cocktails on social media! Happy Halloween!

Light, bright and nourishing! This wholesome recipe was taken from The Part-Time Vegetarian’s Year by Nicola Graimes, we’re sharing it as part of #VegetarianAwarenessMonth this October!

The broth is loaded with healthy and hearty ingredients such as ginger, turmeric and chilli, and plenty of seasonal veg. To give the broth extra flavour-infusing time, you could make it up to 2 days in advance, then leave to cool and store, covered, in the fridge – although this isn’t essential!

Serves 4
Preparation time: 20 minutes,
plus standing time
Cooking time: 35 minutes

Ingredients

875ml/30fl oz/generous 3 and 3/4 cups good-quality hot vegetable stock

7cm/3in piece of fresh root ginger, sliced into thin rounds

6 kaffir lime leaves

2 large lemongrass stalks, crushed slightly with the blade of a knife

1 and a 1⁄2 tbsp light soy sauce

2 bird’s-eye chillies, deseeded and thinly sliced

250g/9oz flat udon or soba noodles

350g/12oz asparagus spears, woody ends trimmed

sesame oil, for brushing

400g/14oz can coconut milk

1 tsp ground turmeric

4 large handfuls of baby spinach

juice of 1 large lime

sea salt and freshly ground black pepper

To serve

2 spring onions/scallions, thinly sliced diagonally

1 handful of coriander/cilantro leaves

1 tsp black sesame seeds

Method

  1. Put the stock, ginger, kaffir lime leaves, lemongrass, soy sauce and half of the chilli in a large saucepan and bring almost to the boil, then reduce the heat to low, cover with a lid and simmer for 20 minutes to infuse the stock with the flavourings. (This can be done in advance and the broth left to infuse until ready to serve. It will keep in the refrigerator for up to 2 days.)
  2. Cook the noodles following the package directions, then refresh in cold water and set aside.
  3. Meanwhile, brush the asparagus with sesame oil. Heat a griddle/grill pan over a high heat and chargrill the asparagus for 8–10 minutes, turning occasionally, until charred in places and tender. You may need to cook the asparagus in batches. Set aside.
  4. While the asparagus are chargrilling, strain the broth, then return it to the pan with the coconut milk and turmeric. Reheat the broth, then add the spinach and cook for 2 minutes or until tender. Add the lime juice and season with salt and pepper, to taste.
  5. To serve, divide the noodles evenly between 4 large shallow bowls. Ladle over the coconut broth and top with the asparagus, the remaining sliced chilli, spring onions/scallions, coriander/cilantro and sesame seeds.

Part-Time Variation!

Rejuvenating chicken or beef broth: Replace the vegetable stock with chicken stock, made from the bones of a roasted chicken, or a beef bone broth.

In celebration of #VegetarianAwarenessMonth this October, we are sharing some of our most-hearted veggie friendly recipes with you! First up, from The Part-Time Vegetarian’s Year, this Autumn appropriate hug-in-a-bowl carrot, ginger and lentil soup.

Carrot, ginger and lentil soup with carrot crisps taken from The Part-Time Vegetarian’s Year.

Warming and comforting, a bowl of this hearty, nutritious soup is a go-to when the weather is chilly and I’m looking for sustenance. The carrot crisps are a great way to use up carrot peelings. When roasted, they add crunch and a contrast in texture to the smooth soup – they also make a healthy snack.

Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

550g/1lb 4oz carrots, scrubbed

2 tbsp olive oil, plus extra for drizzling

1 large onion, roughly chopped

1 celery stalk, thinly sliced

2 tsp ground coriander

Half-tsp ground turmeric

1 thumb-size piece of fresh root

ginger, peeled and finely grated

175g/6oz/1 cup split red lentils, rinsed well

2 bay leaves

1.2 litres/40fl oz/5 cups good-quality hot vegetable stock

juice of half a lemon

sea salt and freshly ground black pepper

4 tbsp thick plain yogurt and

Half-tsp nigella seeds, to serve

Method

  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Start by making the carrot crisps. Using a vegetable peeler, peel away the skin of the carrots into long, thin strips. Toss the carrot strips in a drizzle of oil and place in an even layer on a large baking sheet. Roast for 15 minutes or until crisp and golden, turning once – keep an eye on them as they can easily burn. Remove from the heat, transfer to a plate lined with paper towels and leave to cool and crisp up further.
  3. Meanwhile, cut the peeled carrots into chunks. Heat the oil in a large heavy-based saucepan over a medium low heat, add the onion and cook for 5 minutes, until softened. Add the celery and carrots and cook for another 2 minutes. Stir in the spices followed by the lentils and bay leaves, then pour in the stock. Stir and bring to the boil, then reduce the heat to low, part-cover the pan with a lid and simmer for 20 minutes, or until the lentils and carrots are tender.
  4. Using a hand-held stick/immersion blender, blend the soup until smooth. Stir in the lemon juice and season with salt and pepper, to taste.
  5. Ladle the soup into bowls, then top with a good spoonful of yogurt, a few nigella seeds and the carrot crisps.

Why not give vegetarianism a go this month? Check out this post for some inspiration!

Don’t forget to tag @nourishbooks on social media when you post your version of this delicious meal. Happy eating!