Recipes and Food

Parsley Soup

Saute a minced onion in a little butter or olive oil and add two large diced potatoes, 1/2 cup of white rice, 1 cup of chopped parsley (no stems) and about 4 cups of chicken or vegetable stock. Simmer half an hour. Just before serving, add 1 cup of fresh chopped parsley and 1 cup of Parmesan cheese. Or add fresh parsley and cheese to each bowl and ladle hot soup over it.

Recipe source unknown

Parsley Jelly

This is a wonderful recipe for relieving rheumatism and cleaning the blood:

Wash a big bunch of parsley, put it into a large earthenware pot or flameproof casserole dish. Press it down tightly and cover it with water, bring it to the boil and simmer with lid on for two hours.

Strain the liquid, measure it, and add a pound of sugar and rind of a lemon for every pint of juice. Bring the juice to a boil in a pan on top of the stove, then simmer slowly until a little set when tested on a cold saucer.

Take the lemon peel out and pour the liquid into clean, warm, dried jars. When it is cooled and set, spread thickly onto thin brown bread and butter.

Recipe source unknown

Gypsy Juice

Here is the secret of the most health- giving drink.

Mix a chopped carrot, celery and spinach in equal proportions and add a teaspoonful of chopped parsley. Put into the blender and mix to make a drink that is rich in potassium – in fact it contains practically the whole range of organic minerals and salts necessary for good health!

Sage Potatoes

Sage is a familiar herb that plays a great part in Romany cooking. It relieves flatulence. Its flavor is strong, so it should be used sparingly. Add just a pinch to soups, egg dishes and stews.

Here’s a recipe for Sage Potatoes:

Bake potatoes in their jackets, cut in half lengthwise and scoop out the centers, leaving just enough flesh in so that the cases remain firm. Mash potato with a little margarine, 1 teaspoon fresh,or half teaspoon dried sage, seasoning, and a little bit of milk. Pack back into the potato cases and cover with grated cheese. Lay a thin piece of apple on top, return to oven and bake until the tops are crisp and golden.

Quick Biscuits Gypsy Style

picbire5oA very simple recipe for biscuits. They are not light and fluffy, but they will fill an empty belly and are great for when you have nothing in your cupboard except for flour and some sour milk.

Ingredients:

  • 4 cups flour
  • 1 cup sour milk

Instructions:

Put the flour into a bowl and quickly mix in the sour milk. Knead briefly on a floured surface and pat out into a thick round or square. Cut into rounds or squares. Cook on both sides on a hot floured griddle or heavy frying pan until cooked through.

Found at: Journey Folki

Granny’s Shooshi Dinner

rabbit-stew-mushrooms-horiz-a-1200

Ingredients:

  • 3 Lbs rabbit meat, cut into pieces
  • 2 fresh bay leaves
  • 3 stems thyme
  • 2 whole cloves
  • 3 onions, minced
  • 1 tablespoon oil
  • A few black peppercorns, crushed
  • Salt
  • Water and red wine
  • 1 and half cups diced carrots
  • 12 small white onions
  • 12 small mushrooms
  • 18 small potatoes
  • 1 tablespoon butter, softened
  • 1 tablespoon flour
  • 1 tablespoon minced fresh parsley

Instructions:

Put rabbit, bay leaves, thyme, cloves, minced onion, oil, peppercorns, and salt into a large pot. Pour in sufficient water and wine to cover the ingredients in the pan. Bring to the boil, reduce heat, and simmer gently for 2 hours. Add carrots, white onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, approx 25-30 minutes. Mix the butter with the flour and stir into the stew until the mixture has thickened. Simmer for 5 minutes. Sprinkle with parsley just before serving.

From: Journey Folki

Poacher’s Stew

siftingthepast_vegetables-for-the-soup_jean-simc3a9on-chardin-1699-1779_1732

Ingredients:

  • ½ cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds venison, inch pieces
  • 2 tablespoon shortening or lard (not oil)
  • 6 cups hot water
  • 3 medium potatoes, peeled and cubed 1 inch pieces
  • 1 medium turnip, peeled and cubed 1 inch pieces
  • 4 medium carrots, peeled and cubed 1 inch pieces
  • 1 bell pepper, ¼ inch strips (optional)
  • 4 stalks of celery, cubed 1inch pieces
  • ½ cup diced sweet onion
  • 1 pound small fresh white button mushrooms cut in half
  • 1 tablespoon salt
  • 2 beef bouillon cubes
  • 1 bay leaf

Mix flour, salt, and pepper. Coat the meat with the flour mixture. Melt shortening in heavy cast iron Dutch oven pot; brown meat thoroughly. Add water, heat to boiling. Reduce heat; cover and simmer about 2 hours. Stir in remaining ingredients. Simmer 30-45 minutes or until vegetables are tender.

To thicken stew: Shake 1 cup cold water and ¼ cup flour in a covered jar until well blended. Stirring stew constantly add the water/flour mix. Heat to boiling and boil for 2 minutes, continuing to stir constantly. Remove bay leaf before serving

Best if served with fresh rolls or fresh bread.

Jugged Kaunengro

Jugged Kaunengro is a traditional Romany recipe for hare or rabbit stew.

2734269d7eaadfe57d45729910b2f9e2Ingredients:

  • 2 tablespoons flour
  • Salt and pepper
  • 1 hare, jointed
  • 3 and a quarter cups strong stock, hot
  • 1 lemon, peeled and sliced
  • 1 onion, stuck with 3 cloves
  • 12 black peppercorns
  • 2 tablespoons butter
  • 1/4  cup flour
  • 1 cup of red wine

Instructions:

Season the flour with salt and pepper. Dredge the joints with the seasoned flour. Put the hare into the stew jar with the hot stock, lemon onion, and peppercorns. Cover the jar tightly and stand it in a deep pan of cold water. Bring this to the boil and simmer for 3-4 hours (depending on the age of the hare). Remove the hare from the jar and keep hot. Knead the butter and flour together and stir into the stock with wine. Heat the sauce, stirring until smooth and thick.

From: Journey Folki

Campfire Bread

bread

Ingredients:

  • 8 cups flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 4 tablespoons butter or shortening
  • 1 cup of milk

Method:

Combine the flour, baking powder, and salt and rub in the butter until mixture resembles bread crumbs. Add in the milk gradually to form a stiff dough – you may add a little water or more milk. Wind the dough around a clean branch or stick and suspend the branch over the dying embers of the fire, turning frequently until browned and crisp. Pull off the stick and the bread is ready to eat.

Note: The dough can be patted into a round and cooked on a hot greased griddle for 5-7 minutes on each side until cooked through.

Found at: Journey Folki

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