Simply delicious. Fried almond cakes are perfect with a glass of (well-chilled) mead!
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.
More on English medieval recipes that use brains. This “new” recipe is remarkably similar to modern day dishes using brains and eggs.
I love getting feedback from folk who try out one of my recipes. Here’s what Irys and Teal thought of Sambocade, the earliest cheesecake in England.
J is for Jelly. The latest excerpt from my medieval culinary glossary.
Have you ever wondered what goes on behind the scenes in developing and creating a modern version of a medieval dish? After all, medieval recipes are very often light on detail, not just in their refusal to give out quantities or proportions of ingredients but also in their timings, and even in their actual methodsContinue reading “Medieval to Modern: Smoked chickpeas experiment”
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!
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.
Fancy a gilded, stuffed fig kebab? In my latest recipe experiment I adapt a delicious recipe from Richard II’s 14th-century cookery book.
More moreish medieval Christmas bites! These slightly decadent canapes are fairly simple to make, I promise!