Roasted vegetables soup with rosemary and pine nuts.
Medieval recipe book reveals wealth of Evesham's monks
A Worcestershire historian has compiled a book of recipes used by Benedictine monks of Evesham Abbey.
Papo de Anjo: Portuguese for “angel’s double chin”, this baked egg yolk pastry is also known as an “angel’s teat”. Back in the 14th or 15th century, Portuguese convents and monasteries took in laundry. The nuns and monks used egg whites for starching the clothes, so they ended up with a surplus of egg yolks. Not wanting these to go to waste, they whipped the yolks into a thick batter, and baked them into little cakes that were then boiled lightly in syrup.
Coconut Oil (Organic, Virgin, Cold-Pressed, Pure & UnRefined)
Chewy No-Bake Granola Bars with Coconut Oil ~ quick and easy to make with all natural ingredients | FiveHeartHome.com