A traditional gipsy recipe found in “Matglede Som Aldri Før” (Joy of Food Like Never Before) published by Scandinavisk Presse in 1977
Gypsy cuisine has been called “the little known soul food”. Gypsies have a rich and complicated identity and history, which is reflected in the delicious complexity of the food, and, like most things, it’s a lot better when you understand it. First, the word “Gypsy” is the term that gadjé (Rromanes for non-Romani people) have used to refer to Roma, the ethnic group originating in India around the eleventh century.
Gypsies divide food into two categories: “ordinary” and “auspicious” or “lucky” (baxtalo). Auspicious foods are believed to be particularly healthy for the body and soul, and these beliefs are likely rooted in Ayurveda, the traditional Hindu system of medicine that uses food, herbs, and yogic breathing to balance the body.
Four times every year in the Catholic calendar, there were “Ember Days” – consisting of a Wednesday, Friday, and Saturday – when meat was forbidden. Cheese and eggs, however, were allowed. An ‘Ember Day Tart’ therefore was a filling dish served instead of meat on these fasting days. The tarts in the recipe are a little like a sweet quiche.
The recipe uses galingale, it is well worth finding some as its aromatic taste is not easily replaced. You can use ginger as a substitute but this will give heat rather than a more rounded flavour.
The recipe was originally written down as follows:
‘Tart in embre day: take and parboile onynons; presse out the water & hewe hem smale;take brede & bray it in a mortar,and temper it up with ayren; do perto butter, safron, spice and salt and corans & a ltel sugar with powdor douce, and bake it in a trap,& serve it forth.’
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: The Challenge: “Foods served at notable events in history.
What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish.”
Stephanie chose the lemon tart served the first class passangers on Titatic
A delicious dessert recipe found in “Robert Carrier’s Kitchen Cook Book” published in1980
Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.
Kim who runs ‘Turnspit & Table’ writes: The first thing to decide in this recipe is what type of cheese to use. I decided to go with ricotta, and that meant that I had to change the proportions of other ingredients quite a bit so that the mixture wasn’t too liquid.
A nice lunch recipe found in “Sommermat” (Summer Food) published by Hjemmets Kokebokklubb in 1979
I readily admit that cauliflower is not one of my favourite vegetables, but I really think I might enjoy this tart. The cheesy sauce might just do the trick. And well, tarts are tarts, aren’t they – Ted
A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
It is not correct to use the term “fine cooking” about French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Just honest, good, simple ingredients that makes tasty dishes that suit the season, climate and work.
The girl who runs picturebritain writes: The Bakewell Tart (not quite the same as a Bakewell pudding) is a delicious, flaky, buttery, jammy British treat. Simple to make and lovely as one large tart or in individual servings, this sounds like a beautiful dessert or afternoon treat.
As far as I can make out, the Bakewell Tart has a rather mysterious past. But the story of its origins that is most widely circulated is that long ago in the town of Bakewell, Derbyshire, the landlady of the White Horse Inn (now the Rutland Arms Hotel) instructed her cook to make a pudding for their guests–an egg mixture (plus a secret ingredient) spread over a pastry crust and covered with jam. The muddleheaded cook messed it up, though, and put the jam on the bottom instead. The landlady was probably pretty miffed, but the guests raved and thus was born the Bakewell Tart in all of its almond and raspberry jam glory.