I wanted to cook a warming root vegetable soup for the cold Sunday at the medieval marked event.
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Campfire friendly
Medieval inspired vegetable soup
At the medieval marked we shared dinner with our friends who let us into their camp, so I cooked for us all. I had some leftover meat pies from lunch and had brought some lamb sausages (which were sadly really greasy and not all that nice). To supplement that I cooked a medieval vegetable soup.
Quick and easy homemade fresh cottage cheese using buttermilk
Knapost / skørost
A few years back I learned how to make fresh cottage 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”.
Cock-a-leek
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.
Barley crackers
Bailey was the most common grain in the viking age (in Scandinavia). The Danish word for barley; “byg”- means grown grains. The archaeologists think that barley crackers flour have been common. Most bread was baked on a hot stone next to the fire – it seems likely that they would make barley crackers as well as flat breads.
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