Recipes

Grilled Chicken Breasts

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Wooden Bowl

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Thai Cuisine

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Chinese Black Bean Soup

A pint of black beans, soaked over night in three quarts of water. In the morning pour off this water and add three quarts fresh. Boil gently 6 hours. When done there should be 1 quart. Add a quart of stock, 6 whole cloves, 6 whole allspice, a small piece of mace, a small piece of cinnamon, a stalk of celery, a stalk of sweet herbs, also 1 good-sized onion, and 1 small piece each of turnip and carrot, all cut fine and fried in 3 tablespoons of butter. Into the remaining butter put 1 spoonful of flour and cook until brown. Add to the soup and simmer together 1 hour. Season with salt and pepper and run through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the taureen with the soup.

Roast chicken

A large one will take half an hour, a small one twenty minutes. For sauce-gravy, parsley and butter, or mushroom sauce.

Macaroni Soup

Take three quarts of strong broth, and one of gravy, and mix them together: take half a pound of small-pipe macaroni, and boil it in three quarts of water, with a little butter in it, till it be tender, then strain it through a sieve, cut it in pieces of about two inches of length, put it into your soup, and boil it up for ten minutes. Send it to the table in a taureen, with the crust of a Frech roll toasted.

These are all the recipes we used in the video!

Rice and Bread Puddings

Pour a pint of boiling milk upon the crumb of a penny loaf grated, and two ounces of butter; a little sugar and nutmeg; when cold, add four eggs beaten; mix well altogether; boil it an hour; if agreeable, add half a pound of currants picked and washed- Melted butter, a little sugar, and white wine.

Egg (1)
Milk (1 cup)
Well-cooked rice (½ cup)
Granulated sugar (1½ tablespoons)
Cornstarch (1 tablespoon)
Vanilla (1 teaspoon)
Optional: Cinnamon or nutmeg

Here is how to cook rice pudding:

You will need some boiled rice as one of the ingredients (see above), so prepare this in advance.
Beat the egg. Mix the beaten egg, with sugar and cornstarch in a saucepan until smooth, then add the milk slowly continuing to mix.
Add the rice to the saucepan and mix it in.
Heat the saucepan on a medium heat while continuing to stir. The mixture should eventually come to a boil.
Remove the saucepan from the heat, add the vanilla and allow to cool.
You can sprinkle the rice pudding with cinnamon or nutmeg if you wish. Rice pudding can be eaten warm or chilled, depending on your preference.