Medieval Spanish Chef
COL FORRAJERA WITH 15TH CENTURY KALE LEAF RECIPE
Kale Photo by: Lord Willliams berzas , vulg. repollo de asa de cántaro, asa de cántaro (stone handle) , OCast breças, L. B...
RELIEF. BAKHUS (Water Fountain Facing West) Photo By: Wellych water. Avenzoar stated that water should be drunk when the food has settle...
GRANOS DE GRANADAS WITH A POMEGRANATE SAUCE TO DIE FOR!
Pomegranate - The Jewels Photo from: Soma Rathope small seed grains contained in pomegranates. These are sour and usually dried to redu...
HOW TO POST COMMENTS/COMO SE PUEDE HACER COMENTARIOS
We're On A Mission From Hershey Photo by: andyi A MESSAGE TO YOU MOST VALUED READER/ UN MENSAJE PARA USTED NUESTRO LECTOR MÁS ...
CALABAZA DE SAN ROQUE WITH 13TH C RECIPE FOR FISHY GROUDS
Bottle Gourds Photo from: Stinky Steve calabaza vinatera, calabaza de peregrino, L. Cucurbitaceae , Eng calabash gourd or bottle gou...
MELVA WITH 14TH CENTURY RECIPE FOR FRIED FISH IN ESCABECHE
Bullet Mackerel From: Fishes of North Carolina L. Auxis rochei, Eng. bullet mackerel, bullet tuna. It is pleasant tasting and very nutr...
Owl cake (with a head anyone would eat!) Photo from: neviepiecakes owl. Avenzoar related that if the head is consumed it would sharpen...
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...
MORENA ONLY FOR FISH LOVERS - 15TH CENTURY RECIPE FOR MORAY EEL
Moray Eel Photo from: Mellie Smith 1. sheaf; pile of straw. 2. L. Muraenidae helena, Eng. moray eel. This is a two and...
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,...
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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