Brew Malt – 30gCoriander – 2tspWater (hot at 95 degrees C) – 300mlRye Flour – 90g Mix together the malt and coriander. Pour in a small bit of the hot… [Continue Reading]
Category: Savoury
Potatoes (Charlotte or Desiree), butter, egg & milk.Walnuts – 200gSingle cream – 120gRosemary (fresh or dry) – 1tbsp Peel and boil the potatoes. Then mash with the butter, egg and… [Continue Reading]
Ingredients Garlic cloves – 2Chili – 1/2tspRosemary sprigs – 3Butter (softened) -250g Instructions Whizz the garlic, chili and rosemary in a blender, then add in the butter and mix all… [Continue Reading]
Ingredients Spelt flour – 330gFlour – 330gWater – 400gSalt – 1tspHoney – 1tbspFennel – 1tspPoppy – 2tbspYeast – 6g (1.5tsp) Prove for 1.5 hours. Knock out the air and reshape… [Continue Reading]
Ingredients Onions (peeled & chopped)- 2Mushrooms (chopped) – 120gGarlic flakes – 1tbspTarragon – 2tspRisotto rice – 300gWine (white or rose) – 100gChicken stock (hot) – 1000gPeas (frozen) – 150gRicotta –… [Continue Reading]
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”.