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Recipe: Tart on Ember Day, 14th Century (Tarte para Dias de Jejum, Século XIV).

450g onions - 1tbs (each) sage and thyme - 100g drained cottage cheese - 2 eggs - 25g butter - pinch of saffron - 1/2 tsp salt - 15g sugar - pinch of cinnamon - 2 tbs currants

Peel the onions, simmer with the herbs for 20 minutes. Chop them finely, grind the cheese to a smooth paste, beat in the eggs, mix in the onions and the other ingredients, pour into a greased shallow dish, bake at 180º for 40 minutes.

These are only guide measures, in reality medieval recipes didn't have any quantities written, so in this case I decided to use more cottage cheese (300g), in order not to waste it. I have seen some different interpretations of this same recipe, for instance, in this link: http://www.pbm.com/~lindahl/recipes/to_make_a_tart.html

Bibliography: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 128. 


450g de cebola - 1 colher de sopa (cada) de sálvia e tomilho - 100g de queijo cottage escorrido - 2 ovos - 25g de manteiga - 1 pitada de açafrão - 1/2 colher de chá de sal - 15g de açúcar - 1 pitada de canela - 2 colheres de sopa de groselhas

Descasque as cebolas, coza em água a ferver, junto com as ervas por 20 minutos. Pique a cebola finamente, esmague o queijo, junte os ovos batidos, misture as cebolas e outros ingredientes, despeje tudo num prato raso untado e leve ao forno a 180º por 40 minutos.

Estas são apenas medidas-guia, na realidade as receitas medievais não tinham quantidades escritas, por isso decidi usar mais queijo cottage (300g), para não o desperdiçar. Li algumas interpretações diferentes desta receita, por exemplo, neste link  http://www.pbm.com/~lindahl/recipes/to_make_a_tart.html

Bibliografia: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 128. 


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