Monthly Archives: January 2017
- 8 cups flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 4 tablespoons butter or shortening
- 1 cup of milk
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
Joe Grey Soup (Traditional Gypsy Recipe)
An authentic Romany Gypsy recipe for a cheap and filling sausage and potatoes soup. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.
- 1 tablespoon oil
- 4 links pork sausage
- 8 slices unsmoked back bacon, rindless
- 2 onions, chopped into large chunks
- 5 tomatoes, sliced
- 5 medium potatoes, sliced
- 3 beef bouillon cubes
- bread, to serve
- butter, to serve
Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
Cut each bacon slice into 3, add to the pan and cook until browned. Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan. Continue cooking and add the sliced potato.
Cook until the potatoes are soft – you may need to top it up with more boiling water from the kettle. Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
Serve on plates (not bowls) with lots of fresh chunky bread