Friday, 7 October 2011

Release Day at Pink Petal Books.

   It's Release Day at Pink Petal Books and my medieval tale, The Trinket Seller's Daughter  is officially available. Become entangled in the story of Emelin and Allard; as they try to escape a powerful enemy that hunts them through a dark forest. Will they survive?  And can a knight and a trinket seller's daughter bridge the vast divide between their worlds?

                                                  - Nicole.

Just for Fun

    I came across this recipe - maybe it will put us in a medieval state of mind. I haven't tried it yet ... but I think I'm tempted. Old English first followed by the updated English recipe.

Samon Roste in Sauce
   Take a salmond and cut him rounde, chyne and all, and roste the peces on a gredire; and take wyne and pouder of canell, and drawe it porgh a streynour; and take smale myced oynons, annd caste pereto, and lete hem boyle, and pen take vynegre or vergeous, and pouder ginger, and cast thereto. And pen ley the samon in a dissh, and cast be sirip peron al hote and serve it forth.

   6 salmon steaks, 1 cup of wine, 1/8 tsp cinnamon, 1 onion or 3-4 spring onions finely minced, juice of half a lemon or a tbsp of vinegar, 1/8 tsp ginger ans salt to taste.

   Brush the salmon steaks with cooking oil or melted butter and grill them. Meanwhile, put onions in saucepan with the wine and cinnamon and bring it to the boil; turn down heat and simmer gently. When salmon steaks are brown on both sides, add lemon and ginger to the sauce. Put salmon on serving dish  and pour the sauce over it.
                                  From Pleyn Delit - Medieval Cookery for Modern Cooks. By Hieatt, Hosington and Butler.

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