Chicken boiled with herbs - Recipe

This was another easy peasy recipe to cook ahead of time for the upcoming Great Northeastern War, and should be a flavor that even the children will eat without fussing. I got it from a wonderful book of camp kitchen recipes that was given to me in Drachenwald.

Rice Lombard - recipe

This is a fairly easy side-dish, and is a flavor well suited to mundane tastes. I've made it twice, now, and have to say that using a good (i.e. homemade) stock or broth makes a huge difference in flavor.

Recipe - "Compost" (Pickled Salad)

This is a tasty recipe that I made for a feast a year or so ago, and I'm making it to take to Great Northeastern War this weekend. After having to find the recipe again, and realizing that I didn't make it quite the way the redaction stated anyway, I decided that it was a good idea to post it here for quick reference later.

"Saja sama whatsis period lemonade"

Welcome back to the kitchen. I apologize for the time between posts, but I'm still working on figuring out what to write while adjusting to a new barony and kingdom. A request from my lord this last week for some of that "saja sama whatsis period lemonade" inspired a flurry of activity in my kitchen, though, and a bit of research, and seemed like a perfect topic to write about.

Scotch Eggs - Recipe

I was taught to make these at an event ages ago, and they've been one of Cedric's favorites ever since. They are labor intensive, so if you're making them for a large group, it is generally best to have an assembly line of some sort, or at least a lot of helpers. Measurements are approximate, as always.

Meat pies (Pasties) using the hot water method for crusts

At the Stonemarche Cooks' Guild meeting this last weekend, we made meat pies, and I promised to post the recipe. This seemed to be the appropriate place to do that, and next time I won't have to look so hard to find it again.

This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.

The Spice of Life

Welcome back to the kitchen! I apologize for my absence recently, but I’ve been busy with mundane matters and haven’t been able to find the inspiration to write regular articles. This morning, however, I stumbled onto an idea for holiday gifts, and realized that it was also a good article idea.