How To make Cato's Cheese Bread
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl.
Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form
two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
How To make Cato's Cheese Bread's Videos
Cato Corner Farm's Award Winning Cheese
Liz MacAlister and her son Mark Gillman produce award winning artisanal cheeses from the raw milk of their herd of forty cows.
They develop and use their own recipes, cut curds, drop the cheese into molds, press and cave age the dozen varieties they sell.
Their Colchester farm, Cato Corner, now sustains itself on cheese-making the old fashioned way.. By hand. Distributed by Tubemogul.
Ancient Roman Placenta - Honey Cheesecake - Ancient Dessert
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Today we prepare an ancient Roman dessert. A flavorful layered cheesecake, sweetened with honey, prepared with a very interesting technique.
This cheesecake is named placenta in Latin, from ancient Greek plakous, which means cake, and the recipe is taken from Cato's agricultural book.
It was one of the most popular ancient Roman cakes and it gave the name to the profession of pastry maker, placentarius.
Ingredients:
spelt
white wheat flour
honey
fresh sheep cheese
bay laurel leaves
olive oil
salt
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #placenta #cheesecake
Breadcase Savouries - Cato's Kitchen
My mum used to make these Breadcase Savouries for my sister and me, when we were kids. I make them for my tamariki now and I bet, when they're older, they'll make them for their pēpi, too, because they're that yummy!
The recipe is on my website, if you need it, in my Cato's Kitchen section. But you can use almost any ingredients to make a roll up and it's a great way to use up leftovers (maybe not soup! :D)
Let me know if you make them and if you enjoy them.
xoxox
Cooking: Ancient Roman wine mixture and Cato's grape bread
A cooking documentation.
ANCIENT ROMAN CHEESECAKE | Savillum, a 2,000 Year Old Recipe for Cheesecake | Ancient Eats
Ever thought about making your own fresh cheese at home? WELL, today we are trying to recreate a 2,000 year old cheesecake recipe from ancient Rome. We get the ancient recipe for Savillum from Cato the Elder in his work De Agri Cultura, and it was a challenge to make.
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Trying to make a 2,000 year old recipe always has its challenges- more even if you are in love with a dessert like cheesecake! Cheesecake was my favourite dessert as a child, so this recipe had a lot to live up to. Instead of being afraid of disappointment though, I decided it would be an interesting opportunity to learn how to make cheese at home! Cato the Elder wrote many recipes that involved fresh cheese, so once you master it, you can recreate a lot of his Roman recipes!
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Dairyere, a Cato Corner Specialty
Cato Corner Farm makes the best farmstead cheese to be found in NYC'S Union Square Market. Made from the raw milk of a happy herd of 40 primarily Jersey cows, this stuff is the bomb. They make a number of amazing cheeses, and this one travels well.