A medieval inspired kale salad with pomegranate, which is quick and easy to make. The combination of the lightly bitter kale and the fresh and sweet pomegranate is rather neat.
A quick and easy kale salad with orange and apple.
Consider adding some nuts if you have any. Just roughly chopped over the top.
A barley pottage made with eggs and milk as a side dish with meat.
Based on a number of 1300’s and 1400’s recipes.
A wonderfully succulent medieval pie that is a perfect introduction of medieval cooking to modern dinners. The pie is made in a casing of my pie crust with a shortcrust lid. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
The original recipe is “Postej med svinekød og høns” based on a recipe from “Forme of Cury” 1390. I have based my version of the recipe in “Middelaldermad” by Bi Skaarup & Henrik Jacobsen p. 105. I have made my own modifications based on preferences of the people present.
Find a recipe for Powder douce @ medievalcookery.com – I suggest to mix a glass full to have some future medieval recipes. Used in moderation it adds a wonderfully complex taste to dishes.
My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup – thickened with barley.
It is somewhere between a potato mash and boiled potato with herbs.
This classic pot-lot dish is perfect for a hot summer day. It keeps a few days in the fridge.
This is not so much a recipe as inspiration. I am not adding quantities because it really depend on how strong you like it.
Depending on how many potatoes and your own taste you will need different amounts of ingredients. I like to have enough dressing to have the potatoes slightly covered.
My mom’s version of a goulash stew.
A cheap, fast and yummy winter salad. Perfect student food.