Conversion for yeast: 2tsp = 7g = 100g starterYield = >200g? Ingredients 1 Sugar – 1/4tspDry yeast – 1/2tspWater or milk (tepid 40 degrees C) – 30ml Instructions 1 Mix… [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]
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.