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.
Tag Archives: Fourme of Cury
Shining a light on… young cheese
Continuing the series on rarely mentioned ingredients, this time the llight is shone onto ‘tender chese’.
Shining a light on… the heading cabbage
We might think that cabbage has always been peasant fare. In this post, I explore the history of the so-called heading cabbage, a ‘fancy’ vegetable in 14th-century England.
A little saucy
Here are a couple of interesting sauces for you to experiment with, one for poultry, the other for fish.
Down in the woods, part 1
Down in the woods… I cooked some smoked, spicy chickpeas. Yum!
Lactose-free, soufflé-light, baked elderflower cheesecake, inspired by Richard II’s Sambocade
I’ve just made a new version of my medieval-inspired baked cheesecake. It’s delicious!
Aqua Patys, Alexander the Great, and Dragons
What does Aquapatys, the name of a garlic pottage actually mean? A poem about Alexander the great and dragons helps in finding the answer.
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!
MONK'S MODERN MEDIEVAL CUISINE 