Tag: Dairy free
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In a Jam
After discussing the origins of the word marmalade several weeks ago (you can read the post here) the answer to this fortnight’s challenge “In a Jam” seemed obvious. You may remember that the original marmalade was actually a thick, quince paste which was imported from Portugal at the very end of the 15th century. Soon…
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Pumpkins and Pompions
Its winter in Australia, and that means one thing. Pumpkin! I have to admit that pumpkin is one of my favourite ingredients because it is just so versatile. It can be used in sweet or savoury dishes, from curry to cake and let’s face it, at less than $1 per kilo during the season its…
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To make Paste of Genua, as they doe beyond the Seas
This fortnight, for the “Foreign Foods” challenge, I decided to face down a nemesis of mine, quince paste. You know those recipes that you just can’t get right? A couple of years ago I tried to make apricot paste but no matter how many hours I cooked it, it just never seemed the right consistency….
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Not So Subtle
Having made my marchpane as the basis for my subtletie (you can read about the process here) the next step was to turn it into an elaborate confection representing my medieval re-enactment group The College of St Ursula. Our official symbol is a bear but we also have a strong connection with carrots, so I…
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To Make a Marchpane
To kick off the Historical Food Fortnightly (read more about it here) the challenge was Literary Foods (basically to recreate a food mentioned in a work of literature based on historical documentation). For this challenge I wanted to kill two birds with one stone and make something that could be used both for the Historical Food…
