Posted by: internationalroutier | June 17, 2010

Yes, it is a food fest…photos & recipes by Jackie

Jackie’s Wintercamp recipes for the cold and restless…

Lentils for Lunch
200g puy or french green lentils
2 cloves garlic, crushed into ½ cup extra-v olive oil
1 tsp ground black pepper
200g soft white goats cheese
Pinch chopped fresh herbs to taste – rosemary, thyme, etc

Just cover lentils in fresh water and bring to the boil.
Simmer till tender but not mushy. This takes about 20min.
Drain, mix with other ingredients.

Can also add:
Baked, cubed beetroot, pumpkin, etc.
Chopped fresh spinach, kale, etc.
Diced ham, csabai, etc..
Fresh herbs parsley, rocket etc.

Spicy Autumn Stewe for Six
2 quince, cored and sliced
50g butter
2 brown onions, diced
1kg meat w bones (lamb/ goat/ beef)
stock or water to cover meat
bunch fresh coriander, chopped
2Tbsp chopped ginger
pinch pepper or paprika
pinch saffron

Fry quince in butter until golden. Set aside.
Brown onions. Brown meat. Put into heavy based pan.
Just cover with stock, add remaining ingredients. Simmer 1hr.
Add quince, simmer until soft.

Seventeenth Century Spice Cake
From Robert May’s The Accomplisht Cook 1660

To make an Extraordinary Good Cake:
Take half a bushel of the best flour you can get, very finely searced and lay it on a large pastry board.
Make a hole in the middle thereof, put to it three pounds of the best butter you can get; with 14 punds of currents finely picked and rubbed, three quarts of good new thick cream, 2 pounds of fine sugar, beaten, 3 pints of new ale barm or fresh yeast, 4 ounces of cinnamon beaten fine and searced, also an ounce of beaten ginger, 2 ounces of nutmegs, beaten fine and searced.
Put all these materials together and work them up to an indifferent stiff paste.
Keep it warm till the oven be hot, then make it up and bake it.
Being baked an hour and a half, take 4 pounds of double refined sugar, beat it and searce it, and put it in a clean scowered skillet andboilit to a candy height with a little rosewater.
Then draw the cake, run it all over, and set it in the oven till it be candied.
This cake will keep all the month.

Ed’s note: Thank you Jackie! I was wanting all 3 of these recipes as I imagine them fitting in very easily into my regular baking. Lucky I didn’t guess, I would have put fennel in the cake- it was delicious anyhoo! Here is a modern interpretation of the recipe I found online here in case you don’t have a full 14 pounds of currants on hand.
Spice Cake- Modern interpretation

3oz (75g) butter
1Ib (450g) plain flour
12oz (350g) currants
2oz (50g) sugar
1/2 tsp (2.5ml) ground cinnamon
1/2 tsp (2.5ml) ground ginger
1/4 tsp (2.5ml) grated nutmeg
1/2 pt (275ml) cream
1/2 (15g) dried yeast mixed with
1 tsp (5ml) sugar
1/4pt (150ml) warm water

For Glazing:
1 tblsp (15ml) sugar
1 tblsp (15ml) rosewater

Rub the butter into the flour, add the remainder of the dry
Ingredients and mix in the cream and yeast to form a soft dough. Leave to rise
in a warm place for about an hour when it will double in size. Then knead and place
8in (20cm) cake tin. Leave to prove for 20mins then bake at gas mark 7 or 425F (220C)
for 20mins, then for a further 1 hour at gas mark 5 or 375F (190C).
Melt the sugar in the rosewater over a low heat and brush the glaze over the cakes
immediately after removing it from the oven.



  1. My thanks to the cooks and food providers for accommodating my dietary difficulties so well with apparently little impact on the other diners.

    • Ah, Louise, this year’s version of the cake was one of those, throw what you have in the cupboard in and cross yer fingers, type of experiments. I had ginger and figs instead of currants, and a handful of fennel seeds, ground cloves and cinnamon. You were right!!

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