The end of this week saw another round of flash flood. It kept raining for two days straight, since Thursday, and continued into Friday. I took time off from work to bring the boy out during his March holidays. It … Read more
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Category Archives: English
Classic Salmon Chowder
This is a very simple chowder recipe, cooked with our favourite fish at home – salmon. It makes for a full meal, with the potatoes and creamy soup, but if it’s not enough for you, you can serve it alongside … Read more
Medieval Capon Chicken Crowned With Eggs
Capouns in councy. Take capouns adn rost hem right hoot, that they be not half ynough, and hewe hem to gobettes, and cast hem in a pot; do therto clene broth. Seeth hem that they be tendre. Take brede and … Read more
Roasted Salmon Fillet With A Medieval White Wine Sauce
Take a Salmond, and cut him rounde, chyne and all, and roste the pieces on a gredire; And take wyne, and pouder of Canell, and drawe it thorgh a streynour; And take smale myced oynons, and caste there-to, and let … Read more
Medieval Pork Rolls
Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan … Read more