Recipes in the middle ages Mª Victoria Martín Zorrilla Maria Jesús Gómez Gutiérrez 1 BS2

Lemon salad Ingredients: 4 large lemons 6 Tbsps sugar (raw sugar works best, if you can find it) preparation: After washing and drying the lemons, use a vegetable peeler and remove narrow strips of peel lengthwise. Half an inch apart, and reserve. Slice the lemons as thinly as possible. Remove seeds. Arrange the slices on a platter in an X pattern Sprinkle the sugar over them, and garnish with the lemon peel. Pass a bowl of additional sugar when serving for guests who prefer a sweeter flavor.

Ingredients:

4 large lemons

6 Tbsps sugar (raw sugar works best, if you can find it)

preparation:

After washing and drying the lemons, use a vegetable peeler and remove narrow strips of peel lengthwise.

Half an inch apart, and reserve.

Slice the lemons as thinly as possible. Remove seeds.

Arrange the slices on a platter in an X pattern

Sprinkle the sugar over them, and garnish with the lemon peel.

Pass a bowl of additional sugar when serving for guests who prefer a sweeter flavor.

Herb and flower salads Ingredients: 1 small head of butter lettuce 1 cup watercress 1/4 cup fresh mint leaves 1/4 cup fresh tarragon leaves 1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms,violets, or calendulas, but be sure they haven't been sprayed with insecticides) 1 cucumber, pared and sliced 2 hard boiled eggs, sliced 4 Tbsp olive oil 3 Tbsp white wine vinegar 1/2 tsp salt 1/8 tsp pepper 1/2 tsp brown sugar Preparation: Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate. Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate. Tear the lettuce into bite size pieces and combine with the watercress and herb leaves. Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended. Add dressing to the salad and toss until well coated. Gently mix in the flower petals. Top the salad with the egg slices and garnish with the reserved flower petals.

Ingredients:

1 small head of butter lettuce

1 cup watercress

1/4 cup fresh mint leaves

1/4 cup fresh tarragon leaves

1/2 cup flower petals (you can use roses, primroses, nasturtiums, chive blossoms,violets, or calendulas, but be sure they haven't been sprayed with insecticides)

1 cucumber, pared and sliced

2 hard boiled eggs, sliced

4 Tbsp olive oil

3 Tbsp white wine vinegar

1/2 tsp salt

1/8 tsp pepper

1/2 tsp brown sugar

Preparation:

Wash the lettuce, watercress, and herb leaves in cold water and pat dry or use a salad spinner; refridgerate.

Rinse the flower petals in a bowl of cold water and gently pat dry; refridgerate.

Tear the lettuce into bite size pieces and combine with the watercress and herb leaves.

Mix together the oil, vinegar, salt, pepper, and sugar; stir until blended.

Add dressing to the salad and toss until well coated. Gently mix in the flower petals.

Top the salad with the egg slices and garnish with the reserved flower petals.

blank-mang, a chicken and rice dish ingredients: 2 large, boneless capon or chicken breasts 2 1/2 cup water 1 1/4 tsp salt 1/2 cup blanched almonds 2 Tbsp ice water 1 tsp salt 1 cup rice 1 Tbsp butter 4 tsp brown sugar garnish: candied anise (I've never found it, but I'm told it exists) toasted slivered almonds Preparation: Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken. Covered, for 15 minutes or until done. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds.

ingredients:

2 large, boneless capon or chicken breasts

2 1/2 cup water

1 1/4 tsp salt

1/2 cup blanched almonds

2 Tbsp ice water

1 tsp salt

1 cup rice

1 Tbsp butter

4 tsp brown sugar

garnish:

candied anise (I've never found it, but I'm told it exists)

toasted slivered almonds

Preparation:

Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken.

Covered, for 15 minutes or until done.

Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth.

To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally.

Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar.

Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken.

Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds.

Mushrooms and leeks Ingredients: 8 small leeks, sliced into rings and carefully washed (white part only) 3 Tbspbutter 1 1/2 lbs mushrooms, quartered 1 cup vegetable or chicken stock 1/2 tsp brown sugar pinch of saffron threads 1/2 tsp fresh ginger, minced 3 Tbsp butter 3 Tbsp flour salt and pepper to taste Preparation: Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour. Cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste.

Ingredients:

8 small leeks, sliced into rings and carefully washed (white part only)

3 Tbspbutter

1 1/2 lbs mushrooms, quartered

1 cup vegetable or chicken stock

1/2 tsp brown sugar

pinch of saffron threads

1/2 tsp fresh ginger, minced

3 Tbsp butter

3 Tbsp flour

salt and pepper to taste

Preparation:

Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt.

Add the mushrooms and toss to coat.

Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes.

While the dish is simmering, melt the remaining butter in a small skillet and add the flour.

Cook until thickened and a golden brown.

Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed.

Add salt and pepper to taste.

Cherry pottage Ingredients : 2 lbs ripe red cherries 1 1/2 cups white wine 3/4 cup sugar 4 Tbsp butter 1 cup breadcrumbs pinch of salt garnish: flower heads of clove pinks (optional) sugar, preferably raw sugar if available Preparation: Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.

Ingredients :

2 lbs ripe red cherries

1 1/2 cups white wine

3/4 cup sugar

4 Tbsp butter

1 cup breadcrumbs

pinch of salt

garnish:

flower heads of clove pinks (optional)

sugar, preferably raw sugar if available

Preparation:

Wash the cherries and remove the stems and stones.

Puree the fruit in a blender with 1/2 cup of the wine and half the sugar.

Add a little more wine as needed to get a smooth puree.

Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt.

Simmer, stirring often, until the puree is very thick.

Pour into a serving bowl, cover, and let cool.

The cherry pottage should be the consistency of a thick apple sauce.

Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.

Mutton in beer Ingredients: 2 lb leg of lamb or mutton (this recipe also works well with beef) 1 pint dark beer or ale 2 onions, thinly sliced 1 tsp salt pepper to taste 2 Tbsp butter Preparation: Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender. Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.

Ingredients:

2 lb leg of lamb or mutton (this recipe also works well with beef)

1 pint dark beer or ale

2 onions, thinly sliced

1 tsp salt

pepper to taste

2 Tbsp butter

Preparation:

Bone the lamb, trimming off any skin or excess fat.

Cut into thin slices across the grain.

Place in a heavy pan with the beer and onions, cover and simmer for an hour.

Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender.

Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish.

Serve with fingers of fried bread.

Spinach tart Ingredients: 2 10 oz packages frozen chopped spinach 3/4 cup sour cream 2 Tbsp butter, melted 2 tsp sugar 1 tsp salt 1/4 tsp pepper pastry for a 9-inch two-crust pie 1-2 Tbsp granulated sugar Preparation: Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.

Ingredients:

2 10 oz packages frozen chopped spinach

3/4 cup sour cream

2 Tbsp butter, melted

2 tsp sugar

1 tsp salt

1/4 tsp pepper

pastry for a 9-inch two-crust pie

1-2 Tbsp granulated sugar

Preparation:

Cook the spinach according to package directions.

Placed cooked spinach in a colander and allow to drain and cool.

When cool, take handfulls of spinach and gently squeeze to remove remaining water.

Place in a large bowl, and blend in the next 5 ingredients.

Roll out half the pastry and line a 9-inch pie pan.

Spread the spinach mixture evenly in the unbaked pie shell.

Roll out the remaining pastry to make the top crust.

Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape.

Sprinkle granulated sugar evenly over the top.

Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.

Magic spell of witches Two black snakes Three pink worms Four black spiders A few hair of mouse Abracadabra tail of goat, you are turned into a pig!

Two black snakes

Three pink worms

Four black spiders

A few hair of mouse

Abracadabra tail of goat, you are turned into a pig!