Sambocade

Last weekend, we were present at the Historic Open Air Museum Eindhoven (the Netherlands) where we did some medieval joinery and turning. But also cooking and eating is part of our daily medieval life. This time of year is especially good for making 'Sambocade', a medieval cheese tart with elderberry flowers, which are abundant available around May in the Netherlands. Elderberry flowers contain a sweet nectar which is transferred to the tart. The recipe originates from 'The Forme of Cury', a 14th century English recipe collection. Our version stems from the book 'Pleyn Delit' by C. Hieatt, B. Hosington and S. Butler (University of Toronto Press, 1996).

 Elderberry flowers

Sambocade

pastry to line a pie dish

400 g cottage cheese

1/2 cup of sugar

4 egg whites

1/2 a cup of elder blossoms

1 tablespoon rosewater (concentrated version available at a 'toko' or oriental food shop)

The elderberry flowers, rosewater and tart filling

It is best to shake the elder sprays first. I found that many miniature insects like the nectar as well. You probably do not want the extra protein in your filling. Leave elder sprays in a glass of water until the crust is prepared, Blossoms discolour slightly if prepared to far in advance. When you are ready to make the filling, carefully strip off the white blossoms, trying not to include the green stems. Blend together all the remaining ingredients. When the mixture is smooth, stir in the blossoms and pour filling in the prepared shell. bake about 45 minutes in a 175 degrees Celcius oven. Serve hot or cold (we did the last). 

 The finished sambocade.

Finishing the sambocade in the Historic Open Air Museum Eindhoven