Worldly Recipes

A Tart for Ember Day. 250 g (9 oz.) wholeweat or whole meal pastry. (made with 150g (6 oz) wholewheat or wholemeal flour, 40 g (1 1/2 oz) each. of butter and lard with a little cold water). 40 g (1 1/2 oz) butter. 150g (6 oz) onions, roughly chopped. 12 fresh sage leaves, chopped, (or 1 tablesppon dried sage). 2 handfuls fresh parsley, chopped roughly. 75 g (3 oz) well flavoured cheese, grated. 3 eggs. salt, pepper, 1/2 teaspoon each ground cinnamon, ginger. 180 mL (6 fl. oz, 3/4 c.) milk. 40 g ( 1 1/2 oz) raisins (optional). make the pastry and line an 18-20 cm (7-8") flan case; bake it blind. melt the butter in a pan and gently cook the onions with the sage and. parsley until they are just soft. Add the cheese, eggs, seasoning and. milk and mix well. Add the raisins if you are using them and pour the. mixutre into the flan case. Bake in a moderate oven (180 C / 350 F / Gas. Mark 4) for approx.. 20 minutes or till the tart is risen, firm and lightly browned. Serves 6. warm or cold.. Wastels Yfarced (or Toasted Stuffed Brown Rolls). ***************. (serves 6 as a starter, 3 as a main course). 3 wholemeal or wholewheat brown rools, halved and with their crumb removed. 50 g (2 oz) butter. 100g (4 oz) mushrooms, chopped roughly. 100g (4 oz) cooked and very well drained leaf spinich, chopped roughly. 50g (2 oz) raisins. salt, pepper, ground cinnamon, cloves to taste. 1 large or 2 small eggs. Put halved rolls in moderately hot oven for approx. 10 minutes or till they. are lightly browned and crips. Melt the butter in a pan and cook the mushrooms for a couple of. minutes. Add the spinich and the raisins and continue to cook. gently for several minutes, or till the butter has been almost. absorbed by the veggies.. Season to taste with the slat, pepper, and spices. Beat the egg in. a bowl, add to the veggie mixture and cook it gently just long. enough for the egg to slightly bind to the other ingredients. Pile. the filling into the halved rolls and serve at once.. Caudel of Musculs to Potage (or Braised Mussels). *****************. (serves 6). 2 kg (4 1/2 lb) fresh mussels. 2 tablespoons olive oil. 1 large onion, very finely chopped. 2 leeks, very finely sliced. 40 g (1 1/2 oz) ground almonds. 2 teaspoons ground ginger. 1/2 teaspoon each ground saffron, cloves, salt. 4 grinds of black pepper. 450 mL (15 fl oz, 2 cups) milk. 1-2 tablespoons white wine vinegar. Clean mussels thoroughly, removing beards, and discarding any which do. not close when tapped. Bring 5 cm water to the boil in the bottom or a. large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop. the mussels in, turn the heat up to maximum, cover with a lid and cook. briskly for 3-4 minutes or till all of the mussels have opened. Discard. any that do not.. Drain the remaining ones, remove from their sehells and reserved the juices.. Meanwhile, cook the onion slowly in the oil till it is soft, but not. coloroued. Put the leek with the almods, spices and the mild in a pan. and bring to the boil. Simmer for a few minutes then add to the shelled. mussels along with the onions. Bring all to the boil and simmer together. for a few minutes. Add the wine vineagar to taste adn further seasoning. if needed. Thin the sauce with some of the reserved cooking liquid, if. you think it needs it. Serve the broth in bowls with plenty of fresh. brown bread.. Spit Roasted Meat with Egerdouce Sauce. **************************************. Egerdouce Sauce. (served six). 2 tablespoons olive oil. 75 g (3 oz) onions, roughly chopped. 25 g (1 oz) each of raisins and currants. 1/2 teaspoon each salt, gournd ginger, mace and saffron. 1/4 teaspoon ground cloves. 120 mL (4 fl oz, 1/2 cup) dry white wine. 90 mL (3 fl oz, 1/3 cup) wine vinegar. 25 g (1 oz) sugar. 75 g (3 oz) wholemeal or wholewheat breadcrumbs. approx. 90 mL (3 fl oz, 1/3 c) water. Gently cook the onions in the oil till they are solft. Add the fruit and. spices and cook for a few minutes. Melt the sugar in the wine and. venegar and add this to the onion and fruits. Simmer all toghether,. covered for 15 minutes then process or liquidise. Reutrn the mixture to. the pan and add the breadcrumbs and enough water to make a thick but not. claggy sauce. Adjust the seasoning to taste and serve with the roast. meat.. A Salat. *******. Serves 6. 2 bunches of watercress. 2 cartons of mustard and cress. 1medium leef, very finely sliced. 6 spring onions or scallions, chopped small. 1 bulb of fennel, slicked in thin matchsticks. 1 large handful of fresh parsley, pull off into small sprigs. the leaves from 1 young sprig of fresh rosemary. the leaves from 4-6 prigs of fresh mint, slightly chopped. 6 fresh sage leaves, slightly copped. the leaves from 2 small branches of thyme. a few leaves from any other herb you have (take care not to use too. much of any very strong flavoured ones). sea salt and freshly ground black pepper. 2-3 tablespoons wine vinegar. 4-5 tablespoons olive oil. Wash the cresses, herbs and fennel and dry all thoroughly. Mix them,. with the leek and spring onions, in a large bowl, sprinkly with salt and. pepper, and mix again. Mix the oil with the vinegar and pour over the. salad just before serving.. A Rosy Almond Cream. *******************. Serves 6. 600 ml (20 fl oz, 2 1/2 cups milk). 50 g (2 oz) ground almonds. 40 g (1 1/2 oz) rice four. 1/2 tesopoon ground cinnamon. 1 t ground ginger. 350 g (12 0z) berries or currants, fresh or defrosted. 75 g ( 3 oz) sugar. 1-2 tablespoons wine vinegar (don't worry-- used by ancient Rome to. emphasise the flavor of the fruit). crystallised petals to decorate. Put milk in pan with ground almonds, bring to boil, and simmer for 3. minutes. Meanwhile, mix the spices with the rice flour in a pan, then. gradually add the hot almond milk. Coo them together till the mixture. thickens slightly. Add the fruit with teh sugar. Cook them all together. gently till the sugar is melted and the fruit will mixed-- it should not. totally disintegrate although it should be partially mushed. Add the. vineagar to taste and spoon the desert into galsses. Chill for a couple. of hours but serve at room temp., decorated with another berry or with a. crystallised rose or violet petal..