Wastels yfarced or toasted stuffed brown rolls

Wastels Yfarced or Toasted Stuffed Brown Rolls

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Wastels yfarced" is a delightful medieval recipe that involves toasted, stuffed brown rolls. These rolls are filled with a delectable combination of ingredients, which could include meat, vegetables, herbs, and spices. The toasting process adds a satisfying crunch to the outer layer, while the stuffing provides a burst of flavor in every bite. With its rich history and unique flavors, wastels yfarced is a must-try recipe for those looking to explore the culinary delights of the past.

Keywords: wastels yfarced, toasted, stuffed brown rolls, medieval recipe, flavorful

Wastels yfarced or toasted stuffed brown rolls details

Wastels yfarced or toasted stuffed brown rolls, recipe Rating: 4.7
Number of votes:125

Wastels were the good quality loaves served to the gentry at a late medieval feast. In this recipe, the loaves were cooked in broth once they had been stuffed. Since I do not find soggy bread very attractive, I have buried the filling in crisp brown rolls.

Ingredients:

3 wholemeal or wholewheat brown rolls, halved and with their crumb removed

2 ounces (50 g) butter

4 ounces (100 g) mushrooms, chopped roughly

4 ounces (100 g) cooked and very well drained leaf spinach, chopped roughly

2 ounces (50 g) raisins

Salt, pepper, ground cinnamon, and cloves to taste

1 large or 2 small eggs

Put the halved rolls in a moderately hot oven for approximately 10 minutes or until they are lightly browned and crisp.

Melt butter in a pan and cook the mushrooms for a couple of minutes. Add the spinach and the raisins and continue to cook gently for several minutes or until the butter has been almost absorbed by the vegetables. Season to taste with the salt, pepper, and spices. Beat the egg in a bowl, add it to the vegetable mixture, and cook it gently just long enough for the egg slightly to bind the other ingredients. Pile the filling into the halved rolls and serve at once.