Medieval Spanish Chef
LAMPREA WITH 14TH CENTURY CRISPY HOT TURNOVER RECIPE
bookscorpion Photo from: Estteben Locschbor L. Petromyzon marinus, Eng. lamprey. Literally, ‘lic-rock’ for their habit of clinging to r...
CONSERVA WITH 13TH CENTURY WITH INDIAN DATE SYRUP RECIPE
Date Syrup (right), Date syrup Dissolved in Water (left) Photo by: Lord-Williams preserve as in date syrup. [Anón/Huici. 1966...
CENTOLLA WITH 15TH C RECIPE FOR CRAB IN GOLDEN SAUCE
Fresh Spider Crab at the Mercado de Maravillas, Madrid, Spain Photo by: MRSamper Cat cabra , OCat cabre, L. Maja squinado,...
AVERROES WITH 14TH C CATALAN VERSION RICE PUDDING
Averroes Photo from: Sibad Ar. Ibn Rushd , Mohammed (1126-1198). He was first known for his studies in theology, law, medicine...
FUMARÍA WITH 13TH CENTURY RECIPE FOR FUMATORY SYRUP
White Ramping Fumitory (Fumaria capreolata) - closer view of flowers. Lynmouth, Devon Photo from: ikb hierba de conejo , palomill...
ALCANDÍA, ESCANDA, ESPELTA - SPELT PORRIDGE RECIPE
SWEET SPELT PRUNE PORRIDGE Photo by: healthfoodlover.com L. Triticum spelta , Eng. spelt, a very white, hard-grained secondary wheat...
FIAMBRES WITH MEDIEVAL RECIPE FOR CHORIZO
Stuffing Sausage Casing Photo by: Lord-Williams cold cuts. MEDIEVAL RECIPE FOR CHORIZO ADAPTED BY THE MEDIEVAL SPANISH CHEF In...
LANCERA WITH 14TH CENTURY RECIPE FOR FOWL ON A SPIT
Roasting on a Rack Photo from: Melanie Unruh-Bays rack or stand for lances or needles, skewers, irons for roasting, and spits. [Nola/Pé...
Green and Black Cardomom Photo by: 123rf.com L. Amomum subulatum (awl-shaped of the leaves), Eng black cardamom. This spice is a mem...
SOBRECOH -CHEF'S WHITE APRON
Little Chef Makes Waffles Photo from: Colleen Proppe sobrecoch , long white apron worn by cooks. It became mandatory for cooks in the i...
Monday, February 26, 2018
SALIVATE - SAGE
1. salivate, mouth watering. 2. the adjective for sage, as in Nola’s Sage Omelette. [Nola. 1989:xxxi-3]
Photo from: Lauren Jolly Roberts
RECIPE FOR SAGE OMELETTE p 95 ADAPTED FROM NOLA’S
i-3 TORTA DE HUEUOS QUE SE DIZE
a few sage leaves
Chop sage leaves and mix them with beaten eggs. Heat olive oil in a medium size frying pan. When hot add the egg mixture. Spread it out into the shape of an omelette as thick as possible. Remove from heat and sprinkle with sugar. Serve hot.
LLADONOSA’ RECIPE FOR SAGE OMELETTE p 95
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