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!
Category Archives: YouTube video
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.
New YouTube video: Pistachio and ginger toffee tarts
Using an early 14th-century recipe written in Anglo-Norman French as the starting point, my new new video shows you how to make this moreish pistachio and ginger toffee tart. And it’s gluten-free!
Teaser for Premium Content subscribers
A teaser for my loyal montly subscribers. Festikes. Pistachio tofee tarts in chestnut pastry.
Reading about roasting in Fourme of Cury
For my fabulous Premium Content subscibers: a new video series looking at roasting in the Fourme of Cury cookery book. Not only will you learn about medieval roasting, but you’ll learn to read 14th-century handwriting whilst doing so.
New video: Cormarye & Benes Yfryed
The final video in Easy Medieval Food series is here. There are two dishes this time (and some gravy) for a delicious dinner treat.
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.
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 