A few years back I learned how to make fresh cheese from buttermilk. It is really quick and easy to make and don’t really require any weird equipment. And it is perfect for larping events. It also has the added benefit of producing whey, which is super handy for baking. Traditionally this cheese is made at home and is called “knapost”.
I have made cock-a-leek twice for events over a campfire. Once it was fantastic and once it turned out watery and really borring. But I think I have figured out why it worked the first time and why it was a fail the second. I do not have a picture because I am really bad at remembering to take pictures of my food at events.
A damper is an Austrian bread type that as far as I know has its origin in the colony era. It is a very quick bread. You just throw the ingredients together and then bake it right away. This recipe is one i modified from a recipe on albanyaustralia.com. I have made it in an oven and over open fire on a skillet at the larp I was at this summer. Both work great. The recipe is quite malleable and can be made both sweet and savory.
From historical sources we know that these viking flatbread were called “leve” which literally means living. Right now I am experimenting with bread for breakfast for the LARP we are going to (Drachenfest).
I adore goulash it is just so good! This is my mom’s recipe, so it is by no means authentically Hungarian. This is the perfect winter weekend food. Perfect slow food for a cheep piece of beef.
Serve it with crème fraîche and flute. I think beer works really well with this.