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    Momma Ram's Cook Book (Medieval Edition)

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    Ram Chan

    Posts : 14
    Join date : 2016-08-16

    Momma Ram's Cook Book (Medieval Edition)

    Post by Ram Chan on Thu Sep 08, 2016 2:25 am

    Welcome to the World of Food. I'm momma Ram, and here are my recipies


    Sweetrolls:

    1/2 tsp from Salt Pile
    1/4 cup from Jug of Milk
    2 cups from Sack of Flour
    2 sticks (1 cup) of Butter
    5 Chicken's Eggs
    1 1/2  tsp Extract from Vanilla Plant
    1 2/3  cups Moon Sugar (aka granulated sugar)
    (you can add in 1 tsp of baking powder to assist in rising, but if you whip the butter and eggs enough, you won't need it)

    For the glaze:
    4 TB Butter
    2 TB from Jug of Milk
    2 cups Powdered Moon Sugar (aka confectioner's sugar)
    1 tsp Extract from Vanilla Plant

    1. Gather your ingredients and allow to reach room temperature. Preheat your hearth to 350 degrees F.
    2.Cream the butter and sugar together and beat until fluffy (at least five minutes).
    3. Slowly add in each chicken's egg and beat well. Add the milk or cream.
    4. Add the flour, salt and vanilla extract and stir gently until mixed.
    5. Pour into greased swell roll pans and bake until golden, about 20 minutes. Allow to cool.



    Tomato Soup:

    2 large Leeks (3 small)
    1 TB Butter
    2 cups Broth of Vegetables
    1 pound Tomatoes (pureed)
    1 TB Garlic
    1/4 tsp from Salt Pile
    1 tsp Basil
    1 tsp Black Pepper

    1. Melt the butter in a large stock pot. Add the diced leeks and saute for 15 minutes. Add in the basil and garlic and continue to cook for 5 more minutes.
    2. Add in the vegetable stock and tomato puree. Season with salt and pepper to taste. Simmer over medium heat for 20 minutes.



    Blood Pancakes

    Finnish blood pancakes are nutritious food rich in iron. Like many other blood dishes, they are traditionally served with lingonberry jam or sugared lingonberries.

    400 ml pork blood *)
    400 ml milk
    400 ml rye flour
    2 tbsp dark molasses
    ½ - 1 tsp salt
    pinch of white pepper
    (pinch of dried marjoram)
    1 small onion
    butter

    1. Whisk together the blood and the milk. Add the molasses, salt and pepper (and the marjoram). Gradually whisk in the flour and stir until the mixture is smooth.

    2. Cover the batter and let it rest for at least an hour, so that the flour will swell. Meanwhile, finely mince the onion and sauté it in a little butter until softened and translucent. Add the onion into the batter.

    Heat a pan until very hot. Generously butter the pan and pour a first batch of the batter in the rounds. Fry until the bubbles on the batter surface begin to set and flip the pancakes over. Continue frying with the rest of the batter. Serve the blood pancakes hot, accompanied by lingonberry jam or sugared lingonberries.

      Current date/time is Mon Dec 18, 2017 6:18 pm