I wish I could say that my Tartes Owt of Lente looked as neat as this one from the Hampton Court website. I made two yesterday, and as I didn't raise the sides high enough the first one oozed and made a sticky mess; as I managed to make the second batch of filling too sloppy and didn't have enough cheese left to thicken it, I thought, 'Stuff historical authenticity!' and baked it in a cake tin - and it turned out fine. The filling was tasty - I added a pinch of ginger - but the 21st century might prefer it made with a flakier pastry.
I'm practising for this online course which starts tomorrow.
6 comments:
I'm a bit disappointed with the first one, Sue - they haven't set the bar very high and it's very bitty - so annoying when they assume you have a concentration span of about a minute!
I miss your Quince Tree - have you given up or just having a long break?
That's a shame - you'll be missed. I can see that the longer you leave it, the harder it is to jump back in. But Quince Tree and your lovely photos must have been quite hard work/time-consuming.
I am doing the same course Mary and I, too, thought that it would have been somewhat more 'in depth'. They said that Mace is cut into blades when dry! I left a comment with a link in the hope that someone will make the correction.
I am sorry to hear that Sue might give up blogging. I hope that she will keep her blog 'live' though, there are too many good recipes there and to lose that resource would be a shame.
I'll look out for you, Toffeeapple! I'm interested in the practical information/videos about recipes - and a lady in Ohio has given some very helpful tips about something that was puzzling me - but I'd have liked much more about recipes and sources. The general historical background seems to be pitched at the level of a school history project!
Have you done any of these courses before? I'm finding the sheer volume of comments a bit overwhelming; there are some interesting contributions buried in so much general chitchat! There's some starting next week on country house literature which I'm hoping might be more stimulating.
Yes Mary I haave done a few previous courses, they are all pretty much pitched at this level but you can get credits to carry on to higher (paid) courses I believe.
I agree with you regarding the volume of comments, overwhelming I think.
I'm not really interested in credits/certificates, Toffeeapple - jumped through those hoops many years ago!
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