Medieval Monday – Almond Leach / Mandel Leach

A dessert recipe from the Tudor era found on CookIt!
Medieval Monday – Almond Leach / Mandel Leach

Leach is a kind of milk jelly a little like a blancmange. There are milk versions but this one was a dish for Lent when the Tudors would not use milk. Almond milk was used during Lent instead. This is a high table dish for a gentry family and is served attractively. It is time consuming to make requiring setting time and a swift hand when turning out.The top half of the leach is coloured with red wine.

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Chicken on Horseback / Kylling til Hest

A dinner recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken on Horseback / Kylling til Hest

I’ve heard of both angels on horseback and devils on horseback, even posted a recipe for the angels way back in 2014. But chicken on horseback was new to me. Looks nice enough to give a try though, chicken thighs, prunes and bacon sounds like a delicious combo – Ted

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Prosecco Jelly Squares / Prosecco Geléruter

A recipe for some grown-up sweets found on chatelaine.com
Prosecco Jelly Squares / Prosecco Geléruter

Add some grown-up sparkle with these delicious jelly squares
for your Easter sweets.

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Meat Pates / Kjøttpostei

A pâté recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
Meat Pates / Kjøttpostei

Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smouth pâté with rich meat flavor.

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Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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Lumbard Mustard / Lumbardisk Sennep

A fourteenth century recipe found on Let Hem Boyle
Medieval Monday_headingLumbard Mustard / Lumbardisk Sennep

saaraSaara whe runs Let Hem Boyle writes: I have to say that I love mustard! All different kinds of… it can be strong, mild, vinegary, spiced.. I do like them all. Making mustard for an event has been a plan for long time, but I haven’t done it until Midwinter Feast. This recipe is great! You can make it beforehand and store it in the fridge. It will be good stored in fridge for couple of weeks.

Take mustard seeds and waishe it and drye it in an ovene, grynde it drye. Farse it thurgh a farse. Clarifie hony with wyne and vynegur and stere it wel togedrer and make it thikke ynowz. And whan thou wilt spende thereof make it tnynne with wyne.

Original recipe from Forme of Cury, 1390

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Chinese Pears / Kinesiske Pærer

A classic French dessert recipe found in “Mat For Alle Årstider”
(Food For All Seasons) published by Det Beste in 1977
Chinese Pears / Kinesiske Pærer

Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted  😉

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Chicken Alexa / Kylling Alexa

A spicy chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken Alexa / Kylling Alexa

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In context

Garam masala (Hindi: गरम मसाला, Punjabi: ਗਰਮ ਮਸਾਲਾ,Urdu: گرم مصالحہ‎, Bengali: গরম মসলা garam (“hot”) and masala (a mixture of spices)) is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

A typical Indian version of garam masala contains:

garammasala

Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes, ingredients including nuts, onions, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool), and kababchini (cubeb). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.

The Christmas Recipes – Part 25

The Christmas Recipes – Part 25

Glöggmartini / Mulled Wine Martini

Glöggmartini / Mulled Wine Martini

Glazier’s Herring / Glassmestersild

Glazier’s Herring / Glassmestersild

Cuttyhunk Swordfish Steak Tokay / Cuttyhunk Sverdfiskbiff Tokay

A sworfish recipe found in “Seafood ‘n Seaports –
a Cook’s Tour of Massachusetts”

Cuttyhunk Swordfish Steak Tokay / Cuttyhunk Sverdfisk Biff Tokay

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French Chicken Hotel Style / Fransk Kyllling Hotellstil

A recipe found in “Internasjonale Family Favoritter”
(International  Family Favourits) published by
Magnanimity in 1976

fransk kyllling hotellstil_post

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Luxury Chicken / Luksuskylling

A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
luksuskylling_post

Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.

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Sole Albert / Sjøtunge Albert

A classic NFrench restaurant dish found in
“Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981

sjøtunge albert_post

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Iceland Scallops with White Wine Sauce / Haneskjell med Hvitvinssaus

A shelfish starter found in “God Mat Fra Sjøen” (Great Food
From The Sea) Published by Gyldendal in 1984
haneskjell i hvitvinsaus_post

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Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-Iceland scalloparctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.

Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

Iceland scallop2

This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.

Simple Onion Soup with Red Wine / Enkel Løksuppe med Rødvin

A classic soup recipe found in “Supper og Sauser” (Soups and Sauces) published by Hjemmets Kokebokklubb in 1980
enkel løksuppe med rødvin_post

This was one of the first dishes I ever made all by myself. I was twelve and rather pleased with the result. If you for some reason don’t feel like using red wine, a tart apple juice will do nicely as a substitute –Ted

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