Recipes

Pigeons with Fruit and Booze

Posted by Mo Joslin on

Pigeons with Fruit and Booze

Another in the series of recipes using our Medieval Spices, Pigeons with Fruit and Booze is sure to get your taste buds tingling. Ingredients: Pigeon breastsButterOnionsKale or GreensSaltApplesDamson GinFarmhouse Kitchen Medieval Spices - Powder Forte Method: Sear the pigeon in a pan, then remove from the pan and keep warm. Peel and slice the apple and put into the pan with the onion. Cook until soft, then add the chopped kale. Season with the Powder Forte. Serve with potato, rice or pasta.

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"Plums On A Raft"

Posted by Mo Joslin on

"Plums On A Raft"

A lovely, warming, aromatic dish - perfect for a cold winter afternoon. Ingredients: BreadButterBrown sugarPlumsFarmhouse Kitchen Medieval Spices - Powder DouceCider Method: Butter the bread, push the halved plums into the bread (cut side down), sprinkle with brown sugar and a little Powder Douce. Put into an ovenproof dish and pour a little cider around. Bake in a hot oven until the sugar caramelises.  

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"Cheys and Ale"

Posted by Mo Joslin on

"Cheys and Ale"

Yes, the spelling is correct! This recipe uses our Medieval Spices for an authentic taste of history and is one I used at a demonstration of Medieval food earlier this year. Ingredients: Wholegrain breadButterMustardStrong cheddar cheese, slicedAleFarmhouse Kitchen Medieval Spices - Powder Forte Method: Butter the bread, spread with mustard (to taste) and put the sliced cheese on top. Put into an ovenproof dish and sprinkle with Powder Forte. Pour a little beer around the bread and cook until cheese is melted Watch for more recipes using our Medieval Spices - coming soon!

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Sausage & Red Onion Marmalade Quiche

Posted by Steve Webb on

Hey, try this quiche for a great summers evening supper, perfect for the whole family. You will need the following, Don't worry if you haven't got the right size tins, just make a couple of smaller ones Pastry 12oz Self Raising Flour 6oz Unsalted Butter   For the filling 1 jar of Farmhouse Kitchen Red Onion Marmalade  5 free range eggs 10fl oz of milk 5fl oz double cream 4 Sausages - chop up 2 Handfuls of mature grated cheese Salt and Pepper to taste   Method   Preheat oven to 180 - 200*c/ gas mark 5 Line an 11in/28cm...

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Welcome!

Posted by Mo Joslin on

Welcome to the Farmhouse Kitchen Recipe Blog! We'll be posting our favourite recipes using Farmhouse Kitchen's great range of products, so make sure you come back and check from time to time.

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