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My lovely apprentice Natalia Vladimirova 'doch (Natalie Aked) did a meat-free version of a YSCY recipe called Muslim Beans. Check it out here: Muslim Beans. She also keeps her own blog over at: mongolmusings.weebly.com/ 
3 Comments
15/11/2017 15:21:11
Beams are the most likely thing that everyone is interested to eat in their routine meal from the very start. They are having many of the essential ingredients that are important for human body. Your blog post, "Natalia's Muslim Beans," offers a fascinating exploration into historical culinary practices. By delving into Hu Szu-Hui's 14th-century recipe and providing a modern redaction by Natalia Vladimirova, you've bridged the gap between ancient traditions and contemporary cooking. This thoughtful presentation not only educates readers about the cultural significance of the dish but also inspires them to experiment with historical recipes in their own kitchens. Leave a Reply. |
AuthorBaron Drake Morgan, OL (Craig Jones) is currently the 4th Baron of St Florian de la Riviere and has a strong interest in Historical Brewing (specializing in Elizabethan England) of all types and Historical Cooking (specializing in 14thC Central and far Asian Cookery) Archives
January 2017
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