Pastry – MONK'S MODERN MEDIEVAL CUISINE

Tart of Brie in Lent, a fishy alternative?

In revisiting an old edited title of a medieval recipe, I end up exploring how a recipe for a fruit and fish pie might actually make good culinary sense.

Recipe experiment: flampens

Following on from my post on young cheese, here’s my experiment in reproducing the medieval English recipe that used this marvellous ingredient.

The kuskenole: genesis of the Christmas mince pie

Here’s a re-post of one of my most popular posts.

Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.

New video and recipe: Tart of Applis

This is a wonderful, comforting apple tart. If you want to know where the idea for apple pie came from, you should take a look at this.

Sweet Medieval Things. Payn Puff(s)

Richard II enjoyed Payn Puff at two feasts, and had the dish included in his culinary treatise, Fourme of Cury. Find out what is behind its name, and how the recipe changed in the decades following Richard’s reign.

Rich, gluten-free chestnut pastry dough

Here’s my modern-medieval recipe for a rich, gluten-free pastry made using chestnut flour. Inspired by an original 14th-century Anglo-Norman recipe.

The kuskenole: genesis of the Christmas mince pie

Do you know the true forerunner to the English mince pie? Dr Monk argues in favour of the Anglo-Norman Kuskenole.

Payne Puffe: pastry made with cream

Dr Monk finds takes a close look at Payne Puff, a medieval pastry dough that was made with cream. Post includes a modern redacted recipe (with gluten free option).

Medieval pastry: experimentation

I’ve been putting theory into practice, experimenting with different recipes for making medieval ‘paste’, the stuff which medieval cooks used for making pastries, from baked tarts and pies to fried crispels and fritters. In this post, I report back on my experiments to make authentic medieval pastry, using both egg yolk paste and whole eggContinue reading “Medieval pastry: experimentation”

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The problem with pastry

When I was a teenager studying cookery at high school, there was always one thing I could depend on: my short crust pastry! My meringues might have cracked and wept, and my ‘fatless’ sponges often were in need of a little elevation, but my pastry was to die for. Just the right melt-in-your-mouth, biscuity moreishness.Continue reading “The problem with pastry”