Ingredients Onions (peeled & chopped)- 2Mushrooms (chopped) – 120gGarlic flakes – 1tbspTarragon – 2tspRisotto rice – 300gWine (white or rose) – 100gChicken stock (hot) – 1000gPeas (frozen) – 150gRicotta –… [Continue Reading]
Category: Savoury
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.
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]
Real Borodinsky bread is extraordinarily time consuming to make! This is a simpler bread recipe with a nod to the taste of the real thing and with added seeds.