Red Currants (with stalks) – 300gWhite Currants (with stalks)- 300gSugar – 250gOrange Zest – from 1 orangeOrange Juice – 4tbspOrange Liqueur – 4tbsp Instructions Put the currants, sugar, orange zest… [Continue Reading]
Ingredients Berries (with the stalks, washed and dried) – weigh the amount you haveWater – multiply berries by 0.42Sugar – multiply juice quantity by 0.6 Instructions Start by making the… [Continue Reading]
Mint : Vinegar : Sugar100 : 100 : 50 Dissolve sugar in vinegar on slow heat.Put chopped mint in sterilised jars, and pour over the hot vinegar and sugar. Close… [Continue Reading]
Adapted from the original recipe by Joseph Wechsberg.
yield : 6 portions Vegetable stock cube – 2Water – 750mlMushrooms (wild or oyster) – 150gOnion – 1Carrot – 1Potatoes – 6 baby sized Boil the water and mix in… [Continue Reading]
Serve with couscous and green salad.
Another dish to add to a Roman style feast.
A Roman inspired recipe, this time the original is by Apicius.
Inspired by a Roman recipe by Apicius – Book VII, X “Fresh Ham”.
The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on the writings of Columella, a Roman agricola.