Home

Cooking

Information about cooking in the Frome area.

Recipes from Perna Fici et Mel

Submitted by Julian on Thu, 29/09/2011 - 16:14
Posted in

These are the recipes from Perna, Fici et Mel, our film about preparing a Roman which might have been eaten at the time the Froam Hoard was buried.  Our first showing of the filem during the Frome Festival 2011 was very successful and we are planning another showing later this year.

 

Cattern Cakes Recipe

Submitted by Julian on Thu, 29/09/2011 - 15:18
Posted in

Cattern Cakes  Recipe - devised by Diane Wells from ideas in books and the web

Crab Apple Jelly

Submitted by Julian on Mon, 26/09/2011 - 20:24
Posted in

A few years ago I planted a "Pink Glow" crab apple tree.  This year it had its first good crop of crab apples so I made some crab apple jelly.  The "Pink Glow" apples make a beautiful pink jelly.

I used a recipe from Jane Grigson's book "English Food":

Cover the crab apples with water (no need to peel or core them) and simmer gently until they turn to a soft pulp.  Strain the juice through muslin.  Add 1lb sugar per pint of juice, boil until it reaches setting point and pot in the usual way.

Greco-Roman Semolina Pudding

Submitted by Julian on Tue, 06/07/2010 - 09:34
Posted in

Greco-Roman Spelt Semolina Pudding

History of the pudding
 
Sally Grainger in Cooking Apicius gives an almond and semolina pudding. Here I have
made 2 changes.First, I use spelt that I have ground in the coffee grinder in place of
her regular wheat semolina. Second, I cook the nuts and spelt in butter instead of just
boiling them in milk. I doubt if the Romans would have liked this but the local Britons
did use butter. However, this method I read on a packet of semolina and it was called
Greek semolina pudding. This Greco Roman pudding is very popular whenever I serve it.

Winter Recipes

Submitted by Julian on Sat, 30/01/2010 - 17:45
Posted in

Diane Wells has contributed 4 sets of Winter Recipes.

  1. 4 Soups
  2. Quince Dishes - One sweet and one savoury
  3. Drawing on Stores
  4. Food Memory from Hamburg - 4 Vegetables

Sausage Preparation from Quince, Venison and Peas

Submitted by Julian on Mon, 04/01/2010 - 17:10
Posted in

This is an excerpt about sausage making from our DVD Quince, Venison and Peas.

The full DVD is still available, see publications.

Recipes for Late Summer

Submitted by Julian on Mon, 14/09/2009 - 19:54
Posted in

Diane Wells has contributed some delicious Recipes for Late Summer. These include Rhubarb Chutney, Apple and Orange Chutney, Plum/Damson/Greengage Chutney and Damson Tarts.

A Roman-style Oven

Submitted by Julian on Mon, 14/09/2009 - 14:25
Posted in

Roman OvenRoman OvenSpelt Flat BreadSpelt Flat BreadFood Frome members helped to construct a Roman-style bread oven from local stone and clay at the Bath and Camerton Archaeological Society Open Day on 5th September. We then cooked some spelt flat bread in the oven. Considering the oven was built very quickly it worked surprisingly well.Oven TemperatureOven Temperature

Fennel Risotto

Submitted by Julian on Mon, 06/10/2008 - 19:32
Posted in

FennelFennelOur fennel has grown well this year - it must like rain!

1 medium onion, chopped
2 medium heads of fennel, chopped
glass of white wine or cider
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pints stock, kept near boiling point
1 small mug risotto rice or spelt
1 cup parmesan cheese
chopped parsley
salt
black pepper

Apple Chutney

Submitted by Julian on Mon, 06/10/2008 - 19:20
Posted in

Apple ChutneyApple ChutneyThis is my recipe for apple chutney, it is based on a recipe in "The Perfect Pickle Book" by David Mabey and David Collinson.

4lb cooking apples
2lb onions
2pt cider vinegar
2lb sultanas
2oz whole pickling spice (peppercorns, chillis, allspice, yellow mustard seeds, coriander seeds)
3tsp ground allspice
3tsp ground ginger
1tsp salt
1lb white sugar
1lb dark brown sugar

Syndicate content