I have published the new blog “Let hem boyle…” ! See you there
Olen julkaissut uuden blogini “Let hem boylen..” ! Nähdään siellä
March 5, 2012
February 13, 2012
One year has gone now since I started this challenge. One year, 24 recipes (2 recipes per month). I made it! It was so much fun that I have already started working on a new project. I will publish the new thing as soon as everything is finished . So stay tuned!
The main reason for this blog was to find more time for medieval food in my busy life. Two recipes per month was actually sometimes quite challeging even though most of the recipes were very easy. Time was the biggest challenge. I decided that when I do a dish, I will not do it in haste. So sometimes it took for example four hours to do one dish no matter how easy it was. Most of the time went for research from other books and internet. I wanted to compare similar kind of recipes for example. Some of the thoughts ended up here too. Not all because I wanted to keep the blog as simple as possible. The most important thing that I learned was that there are certain things that I don’t know yet how to do that I want to learn to do someday.
I hope that you have enjoyed this blog as much as I did!
Vuosi on kulunut tämän haasteen aloittamisesta. Vuosi ja 24 reseptiä (eli kaksi reseptiä kuukaudessa), niin kuin oli haasteen tarkoituskin! Haaste oli sen verran hauska, että olen jo aloittanut uuden projektin, josta lähetän tietoa heti kun pohjatyö on tehty .
Tämän haasteblogin tarkoituksena oli etsiä lisää aikaa keskiaikaisen ruuan laittoon. Kaksi reseptiä kuukaudessa osoittautui välillä todella haastavaksi tavoitteeksi siitäkin huolimatta, että suurin osa resepteistä oli todella helppoja. Aika oli suurin haaste. Päätin, että en tee yhtään ruokalajia kiireessä. Siksi joidenkin ruokalajien tekemiseen saattoi mennä neljäkin tuntia vaikka kyseessä oli todella helppo resepti. Suurin osa ajasta meni taustojen tutkimiseen ja samankaltaisten reseptien vertailuun. Osa ajatuksista päätyi tännekin. Ei suinkaan kaikki, koska päätin pitää blogin mahdollisimman simppelinä. Tärkein asia, mitä opin oli se, että on joitain tiettyjä juttuja, joita haluan oppia tekemään vielä paremmin, jonain päivänä.
Toivottavasti nautitte blogista yhtä paljon kuin minä!
January 1, 2012
This time I am posting two recipes at the same time, fried pork and fig paste that goes well with the pork. The fig paste calls for sandalwood/ saunders that makes the paste more reddish. At that time when I started to make the dish I found out that I didn’t have any sandalwood in my spice box (I thought that I had). So I had to make it without the sandalwood. It is hard to find sandalwood in Finnish stores (I also tried to find it from online shops but failed). But then I have these great friends like Sahra who knew my distress and gave me two bags of sandalwood as Christmas present .
I have to comment also that sometimes taking good pictures of food, especially from medieval style of food (that has commonly brownish colours) it might be challenging to make it look tasty. This time food really tasted better than it looks .
Brawune fryes (serves 2)
Harleian MS. 279, Volume I
Take Pork & cut it thin. Then take yolks of Eggs, & some of the white therewith; then take manchet Flour, and draw the Eggs through a strainer; then take a good quantity of Sugar, Saffron & Salt & cast thereto, & take a fair pan with Fresh grease, & set over the fire, & when the grease is hot, take the Pork, and put in batter, & turn it well therein, and then put it in the pan with the grease, & let fry together a little while; then take it up into a fair dish, & cast Sugar thereon & serve hot.
200 g pork loin
2 egg yolks
1 egg white
½ dl white flour
pinch of saffron
2 tablespoon sugar
1 teaspoon salt
butter or oil for frying
sugar for garnish
Cut the pork in thin pieces. Make batter from egg yolks, egg white, flour, saffron, sugar and salt. Heat the butter (or oil) in a frying pan. Dip the pork pieces to the batter and fry the meat until it is done. Remove the meat from the pan and garnish it with sugar. Serve hot.
Ffygey (serves 4)
Harleian MS.4016, Volume I
Take figs, and cast them in a pot, And cast thereto wine or Ale and let them boil, And take them up, and bray them in a mortar; And then take bread, and steep in the same liqueur, and cast thereto and draw them through a strainer, and cast it in a fair pot with wine or ale; and then take figs, and cut them small, pine nuts, sandalwood, powder of pepper, a little saffron and salt, and cast thereto, and serve standing.
200 g dried figs (+ 2 figs)
about 4 dl red wine (+ ½ dl wine)
1 piece of white bread without the crust
2 tablespoon pine nuts
(pinch of sandalwood)
pinch of pepper
pinch of saffron
pinch of salt
Put 200 g figs to a saucepan with 4 dl wine to boil. Let them boil as long as the figs are soft. Add more wine or water to the saucepan if needed. When the figs are done take them from the sauce and grind them finely. Add the bread to the sauce and when the liquid has been absorbed, grind the bread finely too. Mince 2 figs. Take a sauce pan and put fig paste there and minced figs, ½ dl red wine, pine nuts and spices. Heat the mixture and let it simmer about 5 minutes stirring well all the time. Serve warm.
Comments: I decided to use red wine because I didn’t have that sandalwood that makes the food reddish. Otherwise I would have used white wine for this dish. As the recipe says you can use ale too.
December 14, 2011
This is one of the most common medieval dish that can be found in several sources. It has many different names like: blank maunger, blomanger, blomenschir, blanc mengier, manjar blanch, manjar braquo, bianco mengier.. As the name says it is a white dish. But that doesn’t mean it was always white. Some recipes call for spices like saffron which mean that the dish cannot be completely white. It can be parti-coloured too. Blancmange has regional differences like in Italy more spices were added into the dish and in France they used less sugar. Rice was not always used, but the rice flour and sometimes rosewater was used for example. There are also recipes for lenten version of this dish where chicken is replaced with white fish.
It might sound funny, but as long as I have been cooking medieval food, I have never ever made blancmange. I have always thought that it doesn’t taste so good that it is not worth of trying. Also my modern me has been said that chicken with sweet rice cannot be good. I was surprised how good it really was! It is weird but good.
Blancmange (serves 2-4)
Harleian MS. 4016, Volume I
Take fair Almonds and blanch them, And grind them with sugar water into fair milk; and take rice and seethe. And when they are well seethed, take them up, and cast them to the almond milk, and let them boil together till they are thick; And then take the flesh of a Capon, and tease it small, And cast thereto; and then take Sugar and salt, and cast thereto, and serve it forth in manner or mortrews.
1 cooked chicken breast1
5 dl cooked white rice2
4 dl almond milk (see basic recipes up)
1 dl sugar
(optional: bay leaves, whole peppers, whole cloves)
1Cooked chicken breast:
First cook chicken breast in water. I used bay leaves, whole peppers, whole cloves and salt because I wanted the chicken taste good. The spices that I used are kind of spices that doesn’t change the colour of the chicken. Put water and spices to boil. When water boils add chicken breast. Cook until the breast is done about 20-30 minutes depending on the size of the meat. When meat is done discard the liquid and spices and chop the meat finely.
Use white rice. Cook as the rice packet says until rice is cooked (15-20 minutes).
Make almond milk and pour about 4 dl almond milk to a pot with cooked rice. Cook on slow heat about 20 minutes. Add more water or almond milk if needed. Add sugar, enough salt and chopped chicken and cook about 10 minutes. Decorate the dish with almonds and serve.
Comment: Recipe says that this dish should be served in manner of mortrews. Mortrews usually means kind of meat dish usually made in mortar and it can be like pate. This case mortrews means probably that the dish should be thick and very well cooked.
November 29, 2011
I decided to do little bit different this time. The recipe for the dough is from the book but the filling is not. All the ingredients in the filling are however from the book. Dried fruits are very common in meat pies.
Chewettes (10-15 little pies)
Harleian MS. 4016, Volume II
Take and make fair paste of flour, water, saffron and salt. And make round coffins thereof; and make stuffing as thou do for rissoles, and put the stuffing in the coffins, and cover the coffins with the same paste, and fry them in good oil as thou do rissoles, and serve them hot in the same manner.
3,5 dl flour
1,5 dl water
½ teaspoon salt
pinch of saffron
enough olive oil for frying
100 g ground lamb
100 g ground pork
3-4 dried figs
1 teaspoon ginger
pinch of saffron
Knead well together flour, water, salt and a pinch of saffron. Add more flour if needed. Put it in fridge for awhile. Mince dried figs and mix all the filling ingredients together and let them stand couple minutes. For the bases roll little circles from the dough and fill them with about teaspoon of filling. Close the pies carefully using a drop of water and fry them in olive oil until golden brown. Drain pies and serve hot.
November 17, 2011
This post is about a friend´s article.. which is unfortunately only in Finnish. She (Sahra) was fortunate to have a chance to see and work at Ronneburg castle (Germany) last Summer. Her article is so well written that you feel that you are actually there too.
Tomorrow I will go to Turku Kauppahalli (City of Turku’s Market Hall) to hunt some meat for the blog. And I was planning to do cooking on Saturday .
And now in Finnish:
Käykää ihmeessä katsomassa Sahran (Mervin) uusin artikkeli. Todella mielenkiintoista luettavaa! Sahralla oli mahdollisuus päästä viime kesällä Saksassa Ronneburgin linnan keittiöön tekemään ruokaa ihan oikeilla välineillä. Teksti on kirjoitettu niin mukaansa tempaavasti, että tuntuu kuin itse olisi siellä. Melkein voi haistaa mausteiden tuoksun..
Olen huomenna menossa Turun kauppahalliin metsästämään lihaa tuleviin blogin resepteihin. Toivottavasti onnistaa! Ruokaa olisi tarkoitus taas tehdä lauantaina .
November 7, 2011
At All Hallows Feast event last weekend we had this as a dessert with rose cream pudding. For All Hallows we used apple mush but the recipe I tried from the book before the event called apples cut as small as dust. Anyway the apple mush with rose cream pudding was delicious. I didn’t change the recipe for the feast much. At the event I decided at the end not to use rice flour because the mush was already thick enough. So here is the translation of the original recipe from “Take a Thousand Eggs or more”:
Pommesmoille (serves 4)
Laud MS. 553, Volume II
Take rice & bray them in mortar, mix them up with almond milk, boil them: take apples & cut them as small as dust, cast them in after the boiling, & sugar: color it with saffron, cast thereto good powder, & give it forth.
3 dl Almond milk (see basic recipes from above)
1 tablespoon rice flour
2 dl apples cut as small as dust
3 tablespoon sugar
¼ teaspoon ginger
½ teaspoon cinnamon
pinch of saffron
Peel the apples and cut them very small, as small as dust . Make almond milk and put it in a pot. Bring it to boil. Mix rice flour to a dash of water. Add the thickener (rice flour with water) to pot constantly whisking the almond milk. Add apples and spices and let it simmer about 5 minutes and serve.
Comments: You can add more sugar if you want it to be more sweet.
This time I have “a making of” picture with apples cut as small as dust and almond milk in Ida’s lovely present pitcher!