Ingredient: water
Ginger Beer

Ginger Beer

Ginger beer is quite easy to make and requires not special equipment. Just ginger, lemon, sugar, water, good yeast and time. This is the recipe I have worked from the last two times.

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Bowl of coconut shortbread and a clementine

Coconut shortbread

Fedtebrød

“Fedtebrød” is a regional dish from southern Jutland. They are coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. In our house they are among the most priced of the Christmas cookies – the hubby is nuts for them.

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The finished quince butter in a glass bowl

Quince Butter

Soft, delicious and piquant – jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!

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Quince Butter
Soft, delicious and piquant - jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Instructions
  1. Wash apples and quince thoroughly
  2. Cut them in quarters. Do not remove the cored and peal.
  3. Boil water, quince and apples together under the lid until they are tender. It takes 30-60 min
  4. Moss them through a sieve with a spatula. It takes quite a while, but is not difficult.
  5. Pour the mash back into the pot and add the rest of the ingredients. Let it simmer for 20-30 min. Make sure not to let it burn
  6. Season with ginger, lemon and sugar.
  7. Pour the hot quince butter on clean glass.
Recipe Notes

Yields about 2 liters of finished preserve

Source: syltedronningen.dk

Spiced “Hungarian” Spinach

Kogt Spinat på Ungarsk

This dish is a renaissance spinach dish, that is spiced and cooked in a pot or a pan. The recipe is from 1597 and is from one of the oldest cookbooks printed in Danish, though the book is originally German. It is a simple dish that is meant to be served with fish. It is quite a tasty way to eat spinach. It is said to be “Hungarian”, not because the recipe is from Hungary but because of the spices used. Many of the recipes in the cookbook is said to me in Hungarian, which just means spiced with onion. Keep Reading

Medieval game pie

Medieval Game Pie

Postej af Vildsteeg at berede oc bage

A medieval game pie, I used deer, but it could be any game meat. The meat is cooked and spiced before it is cased in a pie crust. Unlike most of the pies I used the pie dough printed along with the filing.

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Spring onion and fennel

Vegetable soup

A tasty and filling spring vegetable soup, inspired by medieval cooking techniques and produce. The soup pairs well with sausages and bread.

If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.

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Vegetable soup
A tasty and filling spring soup, inspired by medieval cooking techniques and produce. Perfect campfire food.
Spring onion and fennel
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Spring onion and fennel
Instructions
  1. Make sure to have a fire going with some embers.
  2. Cut the vegetables into chunks, dices and slices
  3. Fry them off quickly to soften the onion in the bottom of the cooking pot
  4. Pour in water (the amount you want for the soup)
  5. Let it simmer for a bit
  6. Add the barley
  7. Let it all simmer until the barley is tender (this should take about 20 minutes)
  8. Season it with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
  9. Serve the soup with bread

Medieval hand pies

Medieval hand pies with three types of filling. Each pie can be cut into four pieces and shared. I have included three ideas for filling but you can vary it to your heart’s desire. They are the perfect lunch food for a busy event and can be made well beforehand. They are quite sturdy and keep well. They taste best reheated either in the oven or over the campfire, but they can be eaten cold.

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Pearl Barley Salad

One of my favourite salads is one based on boiled pearl barley. I love it because it is filling, fresh and easy to make. I often serve it instead of pasta or potatoes and people generally seem pretty happy with that. More often than not we have fish or a steak on the side but sometimes I serve it with some fried goats cheese on top instead of meat on the side. I do quite a few variations on this salad, but the boiled barley is at the core of each variation.

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Salt crust dough

Some pies call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. The recipe for this salt crust dough isn’t extremely salt and it is eatable – unlike some of the most pie crusts that is just water and rye flour.

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