Medieval Girdle Bread, fragrantly kneaded with saffron, herbs and eggs, pan-fried to give a deep golden brown
Rys. Rice pudding made with almond milk as per a recipe from the 15th century.
Cabbage Chowder brewed in the medieval way, spiced up with saffron strands, cinnamon and ground coriander.
Bacon wrapped prunes stuffed with walnuts and goat cheese. Recipe form Serbian Medieval courts.
A 600 year old sauce with pears and grapes for duck or goose - full of spice and flavor. It will surprise you with its subtle beauty and texture
Medieval pork pie and "A feast of Ice and Fire"- Game of Thrones Cookbook (Spanish and English).
Getting medieval on gingerbread: the short story of a long-loved treat.
Benes y Fryed - A Medieval recipe from The Forme of Cury, circa 1390.
Medieval salad- we used baby spinach, lemon grass, some mint leaves, diced plums, and candied walnuts. Dash of raspberry vinaigrette, garnished with violets, as suggested in the original recipe
Medieval arroz con leche or rice pudding, a hugely popular Spanish dessert, now made with the Medieval original recipe.
Medieval Beef Stew for St. Patrick's Day, sweet and sour with fennel, leeks and warm spices served with an oatmeal 'risotto'... history tastes delicious!
An Ember Day Tart, a medieval cheese, onion, & parsley pie meant for a day of fasting
Medieval Gynger Brede is not your grandmother's gingerbread, unless she was born in 1430.
The Pegu Blog looks at Bärenjäger Honey Liqueur, the best BAIT you'll ever consume....
Richmond Maids of Honor - Little cheesecake bites of merry old medieval England.
Chicken for dessert is very popular in Istanbul nowadays. But this is only the present version of a medieval dish I cooked at Hattonchatel castle in France.
I cooked turnips and beetroots in the hot embers of the giant medieval fireplace at Hattonchâtel castle in France.