Medieval music was an integral part of everyday life for the people of that time period. Music of the Middle Ages was especially popular during times of celebration and festivities.

Music was often played during holidays and special parties. During weddings and birthdays, the music was especially uplifting. For weddings and on Valentine's Day, lovers' music was played that was sure to evoke a romantic atmosphere. This type of music was called "chivaree." The musicians would play buoyant and cheery music with crescendos. Many a different Medieval music instrument was played, including, recorders, horns, trumpets, whistles, bells, and drums.

People during the Middle Ages also ate to the sound of traditional music during and between meal courses. They would also, at times play from a specially-built platform or stage at the end of the Great Hall. It was believed in those days that medieval music was not only delightful to the ears, but it also helped in the digestion of food, hence the reason for music at mealtimes.

The music of Medieval times was very important to the listeners of that era, whether it be for special celebrations, holidays, or for something as simple as eating a meal.

Text Source: medieval-life.net

Land was spotted from the Pinta on the 12th, and the next day Columbus came ashore on the Bahamian island of Guanahaní. Until his dying day, Columbus was convinced he had found a route to India by going west, and denied his discovery of a new continent.

● Shortcrust pastry made with 150g
(5oz) flour and 65g (2 1/2oz) lard
● a pinch of powdered saffron
● 15ml (1 tbls) boiling water
● 350 g (12oz) Brie cheese without rind or full fat soft cheese
● 4 egg yolks
● 50g (2oz) caster sugar
● a good pinch of ground ginger
● a pinch of salt

Sugar and rich, soft cheeses were both luxuries in the middle ages. The very wealthy had access to finer cheeses such as Brie, as well as loaves of sugar that were used by the scraping off of the outer layers, providing a course sugar for cooking.

Less well off citizens most likely went without this particular dish, or prepared it using the less expensive, local soft cheeses. The original recipe uses "chese ruayn", which means any rich, soft cheese.

Preparation & Cooking:

Use the pastry to line an 20 cm (8 in) flan case.
Steep the saffron powder in the water until the liquid is deep gold.

Meanwhile, beat the cheese until creamy and quite smooth.
In a separate bowl, beat the egg yolks and sugar together until thick and pale.

Beat in the softened cheese little by little, then the ginger, salt, and saffron water. Turn the mixture into the prepared case.

Bake at 190C (375 F) for 20-25 minutes or until just set in the centre. Serve warm or cold the same day.

Recipe Source: medievalcookery.com
Image Source: flickr.com

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