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]
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”.