Middelaldermad, Kulturhistorie, kilder og 99 opskrifter

Middelaldermad, Kulturhistorie, Kilder Og 99 OpskrifterTitle: Middelaldermad, Kulturhistorie, kilder og 99 opskrifter
Author: Bi Skaarup, Henrik Jacobsen
Genre: Historical cookbook, middel ages, medieval

I really enjoyed “Middelaldermad…”. The book was helpful and full of great infomation about food and cooking in the middle ages. It is a quite readable book and a good introduction to cooking medieval food. The recipes work well, taste good and are quite easy to follow. They also include the source material, so you can track it down if you want more infomation.

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Le marchand de vin rouge au Moyen Age.

Hypocras 2

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

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Hypocras 1

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

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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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Kale salad with pomegranate

Kale salad with pomegranate

A medieval inspired kale salad with pomegranate, which is quick and easy to make. The combination of the lightly bitter kale and the fresh and sweet pomegranate is rather neat. Keep Reading

Awesome food podcasts

I listen to a lod of podcast – mostly about history, science, fiction but lately also about food. I have found two cool food podcast two share with you. I hope you will share other food podcasts with me if you know of any.

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Historien om danskernes mad i 15.000 år

Historien om danskernes mad i 15.000 år af Bettina Buhl

Title: Historien om danskernes mad i 15.000 år
Author: Bettina Buhl
Genre: Food history, Denmark

The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.

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Kale and orange salad in a glass bowl

Kale & Orange salad

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.

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