Monk's Modern Medieval Cuisine

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 egg … Continue reading Medieval pastry: experimentation

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