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Category Archives: Recipes
Down in the woods, part 2
More medieval food in Bailey’s Wood, Manchester. This time, two sweet treats. Full recipes included.
The poky palace kitchen of Portchester Castle
The palace lodgings of Portchester Castle, built by Richard II, have a rather poky kitchen. But for whom were the palace lodgings built, and what might the cooks have made for their lord and his guests?
Makke & Aquapatys: my modern-medieval holiday combo
I’ve created a delicious combo of chickpea purée, sprinkled with crispy onions, and confit garlic. Both the original medieval recipes and my modern adaptations are included in the post. And there’s a bonus video for monthly subscribers. Enjoy!
New Recipe: Caboches in Potage
My new recipe for Caboches in Potage is live. Yummy winter goodness!
Cabbage pottage: not just for peasants
The humble cabbage wasn’t just something peasants grew in their gardens to put in their pottage. Lords and kings may have eaten it too… with a little spice and saffron added, of course!
Free recipe: Quince creme (Connate)
Quinces are being harvested as I write. Time for something different. Connate.
New recipe: Pistachio and ginger toffee tarts
The first recipe in my new series, Sweet Medieval Things, has landed. Gluten-free chesnut flour pastry with spiced toffee and pistachio filling.
Easy Medieval Food: Cormarye & Benes Yfryed
Two delicious medieval dishes that complement each other perfectly: marinated spiced pork loin and fried beans with onion, garlic and sweet spices. Oh, and gravy, too!
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”
MONK'S MODERN MEDIEVAL CUISINE 