Simply delicious. Fried almond cakes are perfect with a glass of (well-chilled) mead!
Author Archives: Christopher Monk
Apologies… and Happy New Year!
Apologies for delays due to family circumstances.
Easy Medieval Food: Kloten en Honær
Kloten en Honær. Tender chicken and smoked bacon dumplings, spiced with cumin, and served in an enriched cumin and saffron chicken broth. Comfort in a bowl! Based on an original thirteenth-century, northern European cookery collection.
Easy Medieval Food: Payne Foundewe
The third dish in my Easy Medieval Food series is Payne Foundewe, meaning something like ‘melted bread’. It is very easy to make. In essence it’s a sweet bread pudding, full of juicy raisins of Corinth (currants), and spiced with cassia (a kind of cinnamon), nutmeg and stem ginger, which is what medieval folk calledContinue reading “Easy Medieval Food: Payne Foundewe”
Easy Medieval Food: Douce Jame
The latest video in my new series Easy Medieval Food. Douce Jame. Chicken cooked in milk. Easy & delicious!
Medieval culinary glossary: parsley root
What was parsley root in 14th-century England?
Live Streaming Q&A
Join me for live chat and a Q&A session on medieval food and cookery… and my new video!
New Series: Easy Medieval Food
New video series starts Sunday. Watch the trailer. Download first three recipes.
Medieval culinary glossary: oblées
What were oblées? How were they made? How were they eaten?
More on brains: a 15th-century recipe for calves’ or pigs’ brains
More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.
MONK'S MODERN MEDIEVAL CUISINE 