Renaissance and Reformation recipes YUMMO!

Well, yesterday we started our week long of cooking Renaissance food! We enjoyed the recipes soooo much that we thought we'd share them with you.

Cholermus Pancakes:

1/2 cup cream
1/2 cup, plus 2 T butter
3 eggs, well beaten
2 cups flour
1 tsp salt
sugar

Beat the cream with 2 T of melted butter and eggs. Sift flour and salt. Add the liquid to the dry ingredients. Blend until smooth. Add 2 T of butter into large skillet. Pour large portions about 1/3 cup into skillet. Brown on both sides. With two forks, tear pancakes apart into bite size pieces. Melt remaining butter in skillet. Add pieces of pancake. Brown until crusty. Sprinkle with sugar and serve hot with fresh berries (we used strawberries)

Spaghetti Bolognese

1 1/2 lb. Ground Beef
1 large onion
2 sticks celery, chopped
1 tsp minced garlic
1 tsp basil
2 cans Italian plum tomatoes (I used 280z of diced tomatoes)
2 tablespoons of tomato paste
1 tsp salt
1 tsp pepper
1 Tablespoon olive oil
12 Oz spaghetti
1/4 cup grated parmigiano

Heat oil. fry onion, celery and garlic for 3 minutes. Add Ground Beef. Cook until meat is cooked. Add everything else except spaghetti and parmigiano. Simmer for 20 minutes. In the meantime cook spaghetti. Place spaghetti on plates. Top with sauce and parmigiano. Enjoy!
Serve with greens.

Chocolate Fondue:

6 oz of semisweet chocolate morsels
1/2 cup sugar
1/2 cup milk
Banana's, strawberries and apple

MMMMMM Good!!

Today Rebekah is making Toad in a Hole for breakfast, Antipasto with homemade Italian dressing (if time permits) and hot cross buns for desert! Yummm! If we enjoy it then I'll post it.