Adapted from the original recipe by Joseph Wechsberg.
Mushroom Soup
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]
Lamb With Fig Sauce
Serve with couscous and green salad.
Roman Style Caramelised Onions
Another dish to add to a Roman style feast.
Cumin Sauce for Carrots
A Roman inspired recipe, this time the original is by Apicius.
Pork With Figs in a Slow Cooker
Inspired by a Roman recipe by Apicius – Book VII, X “Fresh Ham”.
Roman cheese spread by Columella
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.
Roman cheese spread by Virgil
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.
My Library of Reference Books
Books I use for sewing and millinery.
Kotleti (Russian meat patties)
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]