The World That Was

Hello and Welcome to The World That Was! Today, I'll be making an Etruscan dish - which is preserved through Roman cuisine through to modernity! The simple testaroli - a rudimentary ancestor to the pasta that we know and love today! In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above! Ingredients 1/2 cup plain flour 1/2 cup wholemeal flour 1 cup water pesto Method 1 - Prepare the Batter To begin with, we need to make the batter. To do this, toss a half a cup of plain white flour into a bowl, along with some wholemeal flour. Mix in an equal amount of water, to form a thin slurry. 2 - Oil the Pan and Make the testaroli When the batter is ready, pour a ladleful into a pan that's been oiled with olive oil. Spread this into a very thin layer, by tilting the pan around. Cook the thin layer of batter for a minute or two over a high heat, or until the edges start to firm up. Don't cook it all the way through! Flip it over and let

Hello and Welcome to The World That Was! This week, I'm recreating some Akkadian bread, as seen in some cuneiform inscriptions, as well as visual representations in carved panels in Akkadian palaces. The original bread has a striking similarity to modern Iraqi samoon - from it's shape to it's description in Akkadian! In any case, let's now take a look at the world that was! Follow along with my YouTube video, above! Ingredients 1 cup wholemeal flour 2 cups plain flour salt water active dry yeast (or 1/3 cup sourdough starter) milk sesame seeds Method 1 - Preparing the Dough and letting it Rest To begin with, we need to make a starter. The easiest way to do this today is to use some dry active yeast, opening a sachet, and placing it in a bowl with a bit of warm water. But if you have some sourdough starter, you can use 1/3rd of a cup of that instead! But keep in mind that the sourdough starter will affect how hydrated your dough is later on. Pour in 1 cup of wholemeal fl

Hello and Welcome to The World That Was! Today, I'll be making a medieval drink from 13th century Egypt - and is still drunk today! A simple, refreshing drink called subiyah/ It was originally made to drink during Ramadan - a holy month of fasting in the Islamic calendar - but this is able to be enjoyed around the year! It's simple to make, and has a very nice crispness to it! In any case, let's now take a look at The World That Was! Follow along with my YouTube video above! Ingredients 3-4 slices of sourdough bread (crusts removed) 3-4 cups water 1 tsp cardamom pods fresh mint fresh parsley Method 1 - Soak and Strain Bread To begin with, de-crust three slices of sourdough bread and tear the bread into small chunks, before placing them in a bowl. The original recipe requires "bread" and gives no elaboration - so I went for sourdough because it has a more distinct taste than a regular slice of white bread. In any case, pour in three cups of water into your bowl to

Hello and Welcome to The World That Was! Today, I'll be taking a look at a staple of Irish medieval cuisine: the humble nettle soup. Late spring and early Summer is the ideal time to make this dish, as the nettle leaves used here won't have matured fully, and retain a soft, lighter texture than older woodier leaves. Plus they won't sting your hands as badly as mature nettles. Plenty of Irish families have their own takes on this recipe, and this is influenced by my family's take on the tradition! In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above! Ingredients 2-3 cups nettle leaves 1 onion, minced 2 cloves garlic (or two bulbs of wild garlic, minced) chives (for decoration) butter 1/2 cup milk/double cream 500ml water or stock salt pepper Method 1 - Chop and cook the Garlic and Onion To begin with, we need to peel and chop a whole onion, before tossing this into a pot with some melted butter. You can of course use oil