Grease three 8" x 4" x 2" loaf pans.
7. Divide the dough into three portions. Knead each portion a few times, and then form into loaves. Place each loaf in a greased 8" x 4" x 2" loaf pan. Cover each pan with plastic wrap and towel, and let the dough rise in a draft-free place until almost doubled in size, about one hour.
8. Preheat the oven to 400 degrees F. Bake the bread for 35–40 minutes or until browned and hollow sounding when the bottom of the loaf is tapped. If you have an instant-read thermometer, the interior temperature should be about 190 degrees F.
This versatile dough may be wrapped in plastic wrap after the first rising and refrigerated for a day or two, or frozen for later use.
* If kneading by hand, follow steps 1 and 2, using any large bowl for step 1. After proofing the yeast, gradually add the yeast mixture into the flour and knead the dough, adding more flour a tablespoon at a time until the ball of dough clears the bottom and sides of the bowl. Remove the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Return the dough to the greased bowl, and continue with step 4.
While some figs do grow in Narnia, figs mostly come from Archenland and Calormen. In this world figs are a very popular food and have been for centuries. They are a rich, sweet, and extremely nutritious fruit. It is said, in fact, that with dried figs, bread, wine, olives, and olive oil, you could live a healthy life (though it might be a bit boring). There are two kinds of dried figs: the dessert fig, which is sugary and very sweet, and the ordinary dried fig, which doesn’t taste as good but is just as good for you. Stewed figs are also very nice; they are often eaten for breakfast and are said to be good for the digestion. In Narnia both sweet and ordinary dried figs are available.
They investigated the saddle-bags and the results were cheering—a meat pasty, only slightly stale, a lump of dried figs and another lump of green cheese, a little flask of wine, and some money.
—THE HORSE AND HIS BOY
Dried Figs
Dried figs are delicious eaten alone. They are sugary and very sweet and quite a satisfying snack. Stuff a fig with a lump of goat cheese for a special treat.
1 pound dried figs, stems removed
Zest of ½ lemon with no white pith attached
3–4" stick cinnamon
¼ cup granulated sugar or to taste
Pinch of salt
1 cup orange juice
Combine all ingredients in a saucepan, and add enough water to cover the figs by ½". Bring to a boil; then lower heat to a simmer, cover, and cook until the figs are plump and tender. The cooking time will vary depending on the dryness of the fruit. Begin checking after 20 minutes by pricking one with a fork. Cool. These can be served chilled or at room temperature.
Omelettes can be made with all kinds of things to flavor them. We have suggested several here, but the variety you can make is limited only by your own imagination. Narnian omelettes are made with all kinds of fillings and different kinds of eggs. Wild seagulls’ and wild plovers’ eggs are two tasty varieties, though, of course, it is always bad manners to serve any egg dish in the presence of Narnian Talking Birds. Omelettes are often regarded as breakfast food but can, in fact, be eaten at any time of the day. Experiment with your omelette recipes by adding spices, such as a touch of curry powder or some ginger, for example.
“So first of all he has porridge and pavenders and kidneys and bacon and omelettes and cold ham and toast and marmalade, and coffee and beer.”
—THE SILVER CHAIR
1 SERVING
1 tablespoon water
2 eggs, the yolks separated from the whites
Pinch of salt and white pepper
1 tablespoon butter
ASSORTED FILLINGS:
2 tablespoons grated Cheddar or Cheshire or another flavorful cheese
herbs: 1 tablespoon finely chopped fresh parsley, chives, or dill
onion: 1 tablespoon chopped, sautéed in 1 teaspoon butter until soft and translucent
mushrooms: 2 tablespoons sliced, cooked in 1 teaspoon butter
1. Preheat broiler.
2. Stir the water and the egg yolks vigorously until well combined. Stir in a pinch of salt and pepper.
3. Whisk the egg whites until stiff. Gently fold the egg whites into the yolks until just combined.
4. Over medium heat, melt the butter in an ovenproof omelette pan. Tip the pan from side to side to coat well with the butter. Pour in the egg mixture. As the edges set, lift them away from the sides of the pan and let the uncooked egg run under. When the bottom is well set, put the pan under the broiler and cook a minute or so to set the top.
5. Remove the pan from the broiler; spread filling over ½ of the omelette. Run a spatula around the edge of the pan, fold the omelette in half, and slide out onto a warm plate. Serve piping hot.
Jack was fascinated by words, and the origin of the word lunch is quite interesting. It probably comes from the Middle English word noneschench (none meaning “noon” plus schench meaning “drink”), so originally it seems that lunch would have been a break for a drink in the middle of the day. Nowadays, of course, we make a meal of it. In some parts of the world lunch is the main meal of the day, and many people have a big midday meal on Sundays. At Jack’s Oxford home, The Kilns, lunch was served at one o’clock in the afternoon and was a relatively light meal. In Narnia lunch dishes vary according to the season of the year as well
