Serve with couscous and green salad.
Category: Recipes
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.
The Romans called this “moretum“, which can be translated as a salad or a cheese and garlic spread. This one is based on Virgil’s poem about the agricola Symilus.
Yield: makes 10 or 12 Milk – 250mlPorridge Oats – 30gSemolina Flour – 20gPork and beef mince meat – 700gOnion (chopped really small) – 1 large (or 2 small)Egg –… [Continue Reading]
Because nothing says Easter more than sieging French Castles.
Pastry Ingredients Rye flour – 120gLard (chilled) – 30gButter (chilled) – 30gWater (chilled) – 2tbsp Pastry Instructions Put all ingredients except for water into a food processor and blitz until… [Continue Reading]
This cake will take 2 days to make, as the jam, aquafaba syrup and the sponge itself will need to be cooled overnight in the fridge. Blueberry Jam Ingredients Blueberries… [Continue Reading]