I had brought some kale today while out shopping because I am in kind of a medieval mindset right now. When I came home and looked at what else I was planing for dinner (barley frumentry and a steak), the traditional dish of “grønlangkål” didn’t really make sense. I decided to just google kale and see what came up. Luckly aarstiderne.com had a good recipe for a salad of kale, so I went with that. This is my version of that salad. It tasted great with the beef steak by the way.
Kyllinge- og svinepostej
Lately I have played with medieval cooking and this weekend I deiced to cook this beautiful and tasty medieval pork and chicken pie for my family. A succulent medieval pie is a perfect introduction to medieval cooking to modern dinners. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
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.
I adore goulash in the winter. It is warming and delicious – and it is the kind of slow food, that fills the house with wonderful smells throughout the day. 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 and heaps of potatos. I also love making it over a campfire.