I was excited to try the local Seychelles Fruit Bat Curry Recipe specialty. Fruit bat is a local delicacy in Seychelles that any intrepid eater should try at
“For me, let them bring in the man of my heart. Let them bring in to me my Ama-ushumgal-anna, the Power of the Date-Palm. Let them put his hand in my hand, let them put his heart by my heart.…
Traditional Egyptian Recipes and the Egyptian cuisine is conducive to vegetarian diets. They rely heavily on Egyptian food that is grown out of the ground.
“The priest brought down a small idol made of this dough. Its eyes were small green beads, and its teeth were grains of corn…he ascended to the place where those who were to be sacrific…
Pickled watermelon rind in a sweet and salty pickling brine made with apple cider vinegar, salt, soy sauce, and sugar for a refreshing summer treat.
Orange blossom water is ubiquitous in Jewish cooking from the Levant to the Maghreb.
Dare it be mentioned, but this glorious summer of sunshine is steering towards its end. The picnic rugs, alfresco diningware and beach barbeques are packed away ready for the first hints of spring, but don’t despair! Bidding a fond farewell to summer means welcoming autumn with open arms, embracing
The weird meets the wonderful in this show-stopper of a Roman sweet-cheese dish that will see you sneaking more of it long after you've had your fair share. Derived from a 2,000-year-old recipe by Apicius and a bronze 'pastry' clam shell mold found at Pompeii, hypotrimma with defrutum glazed spelt biscuits is a stunning example of the complexity and sophistication of Imperial Roman culinary culture and flavour preferences.
Sekanjabin is a medieval Arabic version of oxymel, which is a general term for medicinal drinks combining vinegar with sugar syrup or honey. It is first mentioned by the ancient Greek medical write…
Learn how to make the a classic Whiskey Daisy.
Renaissance Era "Sugar-Cakes": I'm back to enter another contest, this time it's cookies. So of course, I had to do some research on where cookies came from and find the oldest recipe I could follow! Here comes the history: (It's not too long, I promise) Flat, hard wafers of bak…
I decided to try out the home made sugar cone recipe by kate doran (the little loaf blog) its in...READ MORE
Mincemeat © Denzil Green Mincemeat is a mixture of dried and candied fruit, raisins, currants, sugar, suet, apples, brandy, spices, and nuts. Many variations are possible and available, including vegetarian versions, alcohol-free versions that use North American soft apple cider, and nut-free. It
EUVS Collection
Show me one person who doesn’t love candy? I’m this person who has had to see a dentist every after 6 months because of my sweet tooth.
Show me one person who doesn’t love candy? I’m this person who has had to see a dentist every after 6 months because of my sweet tooth.
The philosopher Giambattista Vico had quite a few ideas, but we remember him for one above all: Verum esse ipsum factum, often shortened to the principle of verum factum. It means, in essence, that we understand what we make.
Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.
UPDATE: The pods you see in this post are NOT carob. They are toxic and should not be used at all. Please see my updated post for the correct pods. Here is a link to the effects of ingesting this plant: https://wagwalking.com/condition/golden-chain-tree-poisoning/ I recently acquired a copy of The Lost Arts of Hearth and Home -- The Happy Luddite's Guide to Domestic Self-Sufficiency, by Ken Albala and Rosanna Nafziger Henderson. One reason it appealed to me was that the recipes were of very basic but interesting skills, exactly what the title promises: lost arts, like unusual (to me) breads, making soy sauce, pickling fish, distilling and brewing, and even non-food skills like making soap, brooms, braided rugs, and your own exterior bread oven. ISBN 978-0-399-53777-6 One recipe caught my eye, on page 43, called Carob Molasses. Carobs are used as decorative features in my area -- they are pretty trees -- and I have always wondered what I could do with the pods. Dr. Albala wrote up this particular recipe and I loved his description: Carob is one of those health foods that suddenly appeared on the market when I was a kid, as a substitute for chocolate, which it isn't. This made me laugh, as that was exactly the experience I had as a kid! I recall having it handed to me with a statement like, "This is made of carob, and tastes exactly like chocolate!" No, no it doesn't. Not even close. I didn't know about being a foodie back then, but I knew carob's flavor was a poor imitation of chocolate and I wasn't going to accept it as an alternative. But this recipe intrigued me. It didn't promise to be like chocolate, just a long-valued syrup to be used in beverages or even (as he suggests) in barbecue sauce or chili. Carob Molasses To make the syrup, just break up the pods, boil them for several hours in water and then strain. Cook this down until thick, adding a little sugar to taste if you want. It was easy to gather an armful of pods off the ground around a convenient tree. Easily two feet long or more These pods are big! I had to break them into fourths to fit them into my 6 liter Dutch oven. I washed them first to get off dust and bugs. The wash water turned light brown almost immediately. Adding water to cover I had originally thought the syrup would be made from the seeds, but it is the pods that contain the flavor. The seeds are hard, and I tasted a piece of pod but really got nothing from it. Wet pods gave off a slightly sweet scent. I brought the water to a boil and reduced the heat to a rapid simmer and set the timer for 3 hours. After about 30 minutes I decided to put the lid on to reduce evaporation, since I had already needed to add boiling water to keep all the pods covered. I wasn't sure what would happen to the pods while cooking. I imagined they would get pulpy or soft, but honestly, they remained hard. You can see the water got very dark brown. I removed all the pods and strained the liquid. It measured 8 cups. So I put it into another saucepan and brought the heat up so the liquid was steaming. After another 2 1/2 hours, it had reduced to 2 cups. Not thick but definitely thicker. At this point, I decided to taste it. The Verdict It was pretty awful. The dark brown, slightly thick liquid had only one flavor: bitter. No, let me restate that, it was BITTER. Deep, concentrated, make-your-tongue-curl bitter. The recipe suggested to add a little sugar but I realized that no amount of sugar would offset that intense bitterness. Failure. I must have done something wrong. There is no way a concoction like this could be so loved and reproduced over the years. I decided to contact Dr. Albala to get his opinion on my disaster. He was kind enough to reply! Our conversation led me to believe that either the pods were already bitter or that boiling them hard might have been the culprit. Other online recipes suggest more soaking in hot water or simmering them very gently. If I get the opportunity to get more pods, I will try it again. I would really like to see what people enjoy about this food.
Show me one person who doesn’t love candy? I’m this person who has had to see a dentist every after 6 months because of my sweet tooth.
Make beautiful candied wild violets with 3 simple ingredients to decorate cakes and cookies.
There are 2 kinds of halvah -- the crumbly, nut-butter based kind, and the flour-based variety. I adapted the flour-based kind for whole grain sprouted flour.
A sumptuous and versatile recipe for a creamy Roman custard straight from the pages of De Re Coquinaria.
Kinpira gobo is a quick and easy side dish and a staple in Japanese homes. Made with burdock root and carrots in a sweet and savory sauce, this crunchy side is nutritious and delicious! Perfect to serve with Japanese meals and put in bento boxes!
An ancient dessert dating back to 1200BCE, it’s easy to see why posset has stood the test of time. - by Fast Ed
Quince paste - also called quince candy or quince cheese - is an old-fashioned Christmas candy. It has a beautiful reddish color and tastes like a sweet version of quince jelly. It takes some time to make quince paste at home but it's so worth it and you'll only need three ingedients: quinces, sugar and lemon juice!
Make bread fit for a pharaoh and a sweet treat out of tiger nuts.
Homemade marshmallows are nothing like those from the store. Try out my Homemade Lavender Black Currant and Vanilla Bean Rose Marshmallows!!!
A well-decorated Marchpane was a key feature of many Tudor banquets.
A brief history of Shrewsbury cakes and my attempts of recreating its recipes between 1739 and 1806.
Enjoy summer Tudor dishes from around Europe with 5 mouth-watering recipes that make the most of seasonal ingredients.
This original recipe from the 17th century was often used more as a curative drink in wealthy households. The combination of eggs, sugar, cream and sherry results in an exceedingly luxurious dessert
Bocadillo is a popular Colombian type of candy consisting of the paste of the tropical fruit guava (guayaba in Spanish). The sweet guava paste is shaped into firm, small blocks. You can eat guava paste as candy, with cheese, or as a filling in bread and pastries.
The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the...
Age-old cuisine, from soup to sweets.
Learn how to make Churchkhela, a delicious Georgian candy made with grape juice, walnuts, hazelnuts, and flour.
We are fortunate enough to have two sizeable potted fig tree plants. Unbeknownst to me, I was unaware that fig tree leaves were edible. After much research I’m happy to say that I’ve ut…
Rosé Wine Gummies
This easy kiwi jam recipe is so delicious! It only uses 3 ingredients and takes about 20 minutes to make! The kiwi jam can last up to one year in the freezer when jarred properly which means you can enjoy it for any season! Eat the jam on scones or fresh bread!
Homemade Bourbon Vanilla Extract Recipe - Making vanilla extract at home is easy, fun and delicous. Keep your pantry stocked with homemade vanilla or give them to your friends and family this holiday season. Bourbon makes everything better, right?
Since my kitchen is being remodeled and I am unable to cook I thought I might try something a little different. The plumbing and electric have been completed and the tile is laid, simply waiting to be grouted. Soon, very soon....I will be back to interpreting again. Simply click the link to be taken to the page to find the recipe. Please leave me a message and let me know if you would like to see more posts like this. Thank you! Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed - chicken or other small fowl stewed gently in a flavorful broth made of wine, seasoned with onions, saffron, and medieval spices. When this was tested the commentary ran from unintelligible mumbling around spoonful's of soup, to groans of pleasure and an excited exclamation of "You have GOT to get this recipe to my mom". Harleian MS. 279 (ab 1430) -.xv. Bowres - Braised Fowl - duck, goose, or another form of fowl is braised in a flavorful broth of ale, sage and salt and served as a soup. The taste testers squabbled over who would get to eat the rest of it. Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce - a classic dish that is still enjoyed in modern times. A beautifully golden cream sauce, seasoned liberally with garlic served with chicken. Fit for king! Harleian MS. 279 (ab 1430) - Chykonys in bruette - Chicken in Broth - What could be simpler then pieces of tender chicken in a flavorful broth seasoned with pepper, saffron and ginger? Simple and filling. Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce - This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires. This dish is on my "must serve at a future feast" list. Tender bits of chicken served in its own broth, thickened with eggs and seasoned with sage, hyssop, parsley, mace, saffron and a bit of vinegar. It caused quite the uproar with the taste testers, who finally battled it out with a game of paper, rock and scissors to see who scored the leftovers.
Candied kiwi slices are an unusual treat and so delicious. Homemade candied kiwi slices are just as easy to make as candied orange slices!
This pickled ramp recipe is minimally seasoned so you'll taste mostly ramps along with a bit and sweet and sour tang. Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they'll be shelf stable until opened.
