Recipe – MONK'S MODERN MEDIEVAL CUISINE

Easy Medieval Food: Emeles (fried almond cakes)

Simply delicious. Fried almond cakes are perfect with a glass of (well-chilled) mead!

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.

Smoked chickpeas in a cheese, cumin & saffron broth

This delicious chickpea recipe is an adaptation of two medieval recipes, one English and one Italian. The smokiness of the chickpeas combines beautifully with the silky saffron, garlic and cheese broth. My addition of roasted cumin will simply make you want to sing!

The Rochester Priory Flan: Ukraine Humanitarian Appeal

My latest recipe is being made available as a free download, but I’m asking folk to donate to the Ukraine Humanitarian Appeal instead of making the normal payment.

Premium Content Recipe: Posh gruel and sherry-braised pig’s cheeks

Gruel as you’ve never seen before!

Payne ragoun: fit for a queen

This is not just food. This is a medieval queen’s food. (I hope she had good teeth.) Read the original 14th-century recipe, my experimental adaptation of this, and for the diehards, some history and language explaining the meaning of the recipe’s name.

Premium Content Recipe: Connate (Quince Crème)

This gluten-free recipe is based on a 14th-century dish found in King Richard II’s cookery book (the original recipe is included). A creamy though delicate quince dessert, served with roasted figs and a luscious wine syrup. Instructions on how to make medieval almond milk & an Italian spice mix are also provided.

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