Lets Make it - Recipes




Dulcia Piperata - Honey Cake
You will need: 140gms / 5oz plain flour 1 teaspoon baking powder ½ teaspoon ground rosemary 1 teaspoon cinnamon 70gms / 2½ozs ground almonds 50mls / 2flozs white grape juice 50mls / 2flozs sweet wine or 100mls / 4flozs white grape juice 2 tablespoons honey milk chopped hazelnuts
1) Mix the flour in a bowl with the baking powder.
2) Add the rosemary, almonds and cinnamon to the bowl. Mix well.
3) In a measuring jug mix the wine with the grape juice and honey.
4) Add enough milk to the jug to make the liquid up to 200mls / 8flozs.
5) Pour the liquid into the dry ingredients and mix well.
6) Pour the mixture into a well greased 22cms / 9 inch round tin.
7) Bake at 190ºC/ 375ºF/ Gas Mark 5 for about 30 minutes.
When the cake is still warm, spread liquid honey over the top and sprinkle it with chopped hazelnuts.

"Take palms or dates, with the stones removed, and stuff them with nuts or nut kernels and ground pepper. Salt the dates on top and bottom, fry in cooked honey, and serve." (Apicius)

Dulcia Domestica - Sweets
You will need: 20 whole dates 20 blanched almonds butter 1 teaspoon of cinnamon salt liquid honey

1) If the dates have not been stoned ask an adult to slit them with a sharp knife, then take out the stones.
2) Roll the almonds in cinnamon and stuff one in each date.
3) Dip both ends of the dates into a little salt.
4) Put the dates on a well buttered baking tray.
5) Coat the dates with honey. 2 tablespoons is about enough.
6. Cook in the oven for 10 minutes at 200ºC /450ºF/ Gas Mark 5/6.
Serve the dates while they are still warm but not too hot!

Panis Castrensis - Army Bread
You will need: 500g spelt flour 1 tsp sea salt 3 tsp olive oil 1 tsp honey 15g fresh yeast (if available) or one sachet of dried yeast 400ml warm water
1) Sieve the flour into a large mixing bowl.
2) Blend the yeast and honey with half the water and roughly mix into the flour.
3) Dissolve the salt in the remaining water and pour into the mixture. Add the oil. Knead for 10-15 minutes.
Kneading is very inportant as it helps the bread to rise. Sprinkle flour on the worktop. Use your finger tips to make the dough into a ball. Fold it towards your body. Press the dough down with the palm of your hand. Give the dough a quarter-turn and then do the same thing again. You will need to do this for 10 minutes untill the dough stops sticking to your fingers. Too much kneading is better than too little.
4) Leave the dough dusted with flour and set to rise (called ‘proving’) in a warm place until it has doubled in size. (About 25 minutes.)
5) Gently knead the dough (called ‘knocking back’). Divide the dough in half and either put it into two greased 1lb loaf tins (small) or shape it into two rounds and put them on greased baking trays.
6) Leave to rise for about 20minutes covered with a damp cloth.
7) Preheat the oven to 180°C, 370°F, Gas Mark 5 and bake for 40-45 minutes.
8) Take the bread out of the tin and leave to cool.
Hints and Tips If you use dried or easy-blend yeast the dough may only need proving once in which case shape the loaves first. Read the instructions on the packet carefully. Spelt is a type of wheat grown by farmers in Roman times. You can buy spelt flour in healthfood shops or large supermarkets.