Romige Spinazietaart

  • Pie crust
  • 900g spinach (frozen)
  • 40 g butter
  • 1 onion
  • 1 clove garlic
  • 3 eggs
  • 200ml cream
  • 250g ricotta

Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.

Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.

Credits: Aller Hande


2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.

Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate


31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.

Chocolate Zucchini Bread

  • 3 eggs
  • 1 C sugar
  • 1 C brown sugar, firmly packed
  • 1 C vegetable oil
  • 1 t vanilla
  • 2 oz melted unsweetened chocolate
  • 2 C shredded zucchini
  • 2 C all-purpose flour
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 3/4 – 1 C chocolate chips
  • 1 C slivered almonds (optional)

Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.

In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.

Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.

Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.


23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.

12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.

Pork rolls

  • 1 1/2 lb lean cooked pork without skin or bone
  • 1/2 t salt
  • 1 1/2 oz currants
  • Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
  • 1 egg, separated, and 1 egg white
  • 6-8 sheets file or strudel pastry
  • Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar

Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.

Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.

Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.

Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.

Credits: Medieval Cookbook

Rice Currant Pudding

  • 1 C short grain Italian rice (risotto)
  • 2 C milk
  • 3 T beef suet
  • 1 C cream
  • 3 egg yolks beaten with 1 T sherry
  • 1 T orange flower water
  • 1/2 C white sugar
  • 1 lb currants

Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.

The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.

Credits: Known World Handbook

Lemon Bars

For the bars:

  • 3/4 C flour
  • 1/2 C sugar
  • 1/4 t salt
  • 1/2 C unsalted butter, softened
  • 2 large eggs
  • zest of two lemons (more if you can get it)
  • juice (and some pulp) of two lemons

For the glaze:

  • 4 T lemon juice
  • 8 t lemon zest
  • 1 C powdered sugar

Preheat the oven to 180 C. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.

In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.

Credits: Best Yummy Recipes


2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.

Saffron Broth

  • 7 egg yolks
  • 2 T verjuice (or 1 T vinegar + 1 T water)
  • 21 oz chicken broth
  • 1/8 t loose saffron
  • 1/2 t cinnamon
  • 1/4 t black pepper
  • 1/8 t nutmeg

Put egg yolks, verjuice, broth, saffron, and cinnamon into a bowl and blend. Pass them through a sieve into a pot. Cook down slowly and stir continuously until it begins to thicken. Sprinkle with spices and serve.

Credits: Platina Book 6

Rhubarb Cake

Dough

  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • 250 g flour
  • 1 t baking powder

Mix together, and put in a cake tin.

Filling

  • 500-1000g rhubarb
  • 3 eggs, separated
  • 200 g sugar
  • 125 g quark
  • 2 T sour cream
  • 1 sachet vanilla sugar
  • 1 T flour

Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.

Put the filling on the crust, and bake for ~1 hour at 180C.

Credits: Britta Dorn


2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.

2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.

2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.

2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.

rhubarb