Ananassorbet Med Kokosmarengs / Pineapple Sorbet With Coconut Meringue

A dessert recipe found in REMA 1000’s booklet
“Sjømat På Sitt Beste” (Seafood At Its Best)
190_ananasis med kokosmarengs_post

Sorbet is just a fancy name for frozen fruit run in a food processor while adding sugar syrup. If you’ve never made it before it sounds difficult as everything with fancy names but it is really very simple to make – Ted

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Deep Fried Shellfish And Fish With Greek Sauce/ Frityrstekte Skalldyr Og Fisk Med Gresk Saus

2 recipes from “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982

frityrstekte skalldyr med gresk saus_post

Deep fried mussels, shrimp, crayfish tails and other shellfish are very suited as starters. A mixture of different shellfish and boiled fish in pieces, offers many possibilities. Dip shellfish and fish in batter or before frying in oil.

Accessories for fried fish and shellfish is usually mayonnaise or remoulade*, soft butter flavoured with lemon juice, salt and white pepper or Greek sauce (see recipe page).

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* Remoulade or rémoulade is a condiment invented in France usually aioli– or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavoured with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice) and seafood cakes (such as crab or salmon cakes).

Party Cake With Biscuits / Festkake Med Kjeks

A no baking cake found on “Kaker Til kaffen”
(Cakes For The Coffee)
Published by Hjemmets Kokebokklubb in 1979
festkake med kjeks_post

A great no baking party cake that you prepare a day in advance and just garnish before the guests arrive.

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Ground Elder Soup / Skvallerkålsuppe

A traditional soup recipe found on bygdekvinnelaget.no188_skvallerkålsuppe_post

Ground Elder was introduced in Norway by monks as a medicinal plant for curing gout in the Middle Ages and was used as food plants during the WWII. For garden owners it is perhaps best known as a troublesome weed that is difficult to get rid of. If Ground Elder has settled in the garden, it can be perceived as a little nightmare to get rid of it.

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In Context:
Ground Elder is also known as German cabbage and bridle, and was probably introduced to the Nordic countries in the Middle Ages. Then it was cultivated in monastery gardens for medical use and food with soothing effect on gout. Since then it has fared much too well in southern Norway, but is significantly less aggressive in the north.


Used in food and medicine
Ground Elder is rich in vitamin C and can be used in cooking. Another approach to the weeds is to use this versatile as as soothing herb.

Today Ground Elder is little used in modern herbal medicine, but the plant is a slightly calming herb that has diuretic and anti-inflammatory effect. It can be partly consumed as herbal tea made from the leaves, root or seed. This can have a southing effect on gout and rheumatism.

Or you can make a compress of Ground Elder leaves or wash with Ground Elder tea against gout, haemorrhoids, varicose veins, dermatitis and burns. Crushed leaves can also be placed on wounds and be used to relieve itching from insect stings.

The plant is also worth taking into the kitchen: Ground Elder is rich in vitamin C, and especially during the war years 1940 to 1945 it was used as a food plant in Norway along with burning nettles and other plants usually regarded as weeds.

Pirogues With Jarlsberg Cheese And Ham / Norske Piroger

A recipe from The Hairy Bikers visit to Norway
found on BBC/FOOD
187_norwegian pirogi_post

187_norwegian pirogi4The Hairy Bikers writes about the recipe: Every country has something like these little pies – Polish pirogues, Indian samosas, Spanish and Argentinian empanadas – and this is Norway’s version, made with Jarlsberg cheese and caraway seeds for that special Norwegian flavour. We give these dix points! If you’re a lazybones you could use puff pastry, but you’ll end up with something that’s more like a fried pasty. Try these as a great little starter or beer blotter.

I must admit I’ve never had Norwegian pirogues like these, but I agree with the bikers, the Jarlsberg cheese, smoked ham and the caraway seeds would give them a very Norwegian taste – Ted 

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How To Make Perfect Tea Without Teabags

From an article in The Guardian

Why don’t more of us use loose-leaf tea when it makes a better cuppa and is better for the environment?


Economist, environmental campaigner and wife-of-the-governor-of-the-Bank-of-England Diana Fox Carney has taken some stick for getting exercised over the environmental cost of teabags. It may sound trivial to some, but she makes a good point on the waste involved – we use about 55bn teabags in the UK each year – that’s about 370,000 tonnes of waste that mostly end up in landfill.

Even Unilever, maker of a little brand called PG Tips, deems sustainability an important enough issue to tackle, asking people whether they will compost or recycle used bags


But the question should be, why do we need any kind of bag when loose leaves make better tea? In 1968, only 3% of households in Britain used teabags – a foreign, American invention that went against our love of leaves. Loose leaf tea, on the other hand, has been made for around 3,000 years, and just requires one brilliant bit of kit – a teapot.

I have never understood why so many of us think it’s a real hassle to make proper tea, but happily use a cafeterie for coffee. You get better flavour when you allow the leaves room to unfurl as they infuse. No chemicals, no waste and it’s really not complicated.

And the waste isn’t just limited to the bags. If you’re using good tea leaves, you’ll find they can be infused several times. Each time you brew the tea, different subtleties of the delicate flavours will be released. In China it is widely believed that the second or third brew of fine tea is the best.

The trick is not to leave the tea leaves to stew once they have been brewed to the desired strength. Straining the tea completely will prevent the leaves from becoming bitter and allow a second and third brew.


Making a perfect cup of tea

Measure out a cup of water and a teaspoon of tea for each person, with one for the pot if you like it strong.

Pour the water from the freshly boiled kettle into the teacup first and then into the teapot – this way the proportions will be perfect – once the tea is brewed all the liquid is poured out so the leaves won’t stew and will be in perfect condition for a second or third infusion. It will also cool the water to the right temperature – for proper tea, an ideal temperature is around 85 C.

Remember, leaf teas need a little longer to infuse than teabags. Teabags give up their paltry flavour in an instant. A tealeaf has so much more to offer and takes its time.


White and green teas don’t really work with milk but with black tea, anything goes. It’s entirely a matter of taste. The great thing about proper leaf tea is that it’s delicious on its own or with milk.

Milk in first or second? It’s up to you. I put it in second so I can tell how strong the tea will be by the colour. No doubt there will be some who disagree – do share your tea rituals.

The Monte Cristo Sandwich / Monte Cristo Sandwichen

A classic hot sandwich recipe from LostRecipesFound186_monte cristo sandwich_post

Ham, turkey and melted cheese on egg-dipped, butter-crisped white bread, the Monte Cristo sandwich made waitressing at the local Denny’s in that godawful brown polyester uniform, almost worth it. Perhaps because the fried bread’s a lot like French toast, “The Encyclopedia of Guilty Pleasures” puts the Monte Cristo in that “strange netherworld between breakfast and lunch,” making it perfect for Hobbit “elevensies.”

Most basically an Americanized Croque Monsieur, the Monte Cristo is purported to have first appeared under that menu moniker in 1950s 186_monte cristo sandwich2California. Disney started serving it in 1966 at its Blue Bayou and Tahitian Terrace restaurants on New Orleans Square in Disneyworld, and chain-restaurants popularized it ever after. Lost Recipes Found’s triple-decker version riffs on a Los Angeles recipe that Gourmet magazine ran in 1968, in response to a reader request.

Since The Monte Cristo Sandwich is mentioned in “The Encyclopedia of Guilty Pleasures” that was my book suggestion yesterday I found it just right for today’s second recipe post – Ted

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Pancakes With Chocolate Cream / Pannekaker Med Sjokoladekrem

A dessert recipe found on “Sjokolade” (Chocolate)
published by Hjemmets kokebokklubb in 1984
pannekaker med sjokoladekrem_post

I mean, who doesn’t like pancakes. And who doesn’t like oranges and chocolate cream. Combined the three makes a heavenly dessert.


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Book Suggestion – Encyclopedia of Guilty Pleasures

185_book_02.JPGWhat do ABBA, The Franklin Mint, Gilligan’s Island, Spam, Wayne Newton, White Castle hamburgers, and the song “You Light Up My Life” have in common? Surprisingly, not one but two things. The first. and most obvious, is the fact that discussing them in public inevitably triggers condescending smiles and derisive giggles. The second is that, in spite of those smiles and giggles, all are (or were) wildly popular.

Of course, these diverse phenomena (and hundreds of others) aren’t big with everyone. If they were, they wouldn’t merit mention in a book called The Encyclopedia of Guilty Pleasures. What sorts of foods/people/cultural icons are worthy of mention in these pages? Put simply, anything that causes shame – things people relish in private, but in most cases wouldn’t be caught dead eating. visiting, viewing, listening to, touching, or rubbing all over their bodies in public.

You can read the whole book on Google books HERE or buy it HERE

Bellman’s Mould / Bellmans Lada

A recipe from “Kungelig Spis” (Royal Oven)
by Håkan Håkanson published in 1982

Håkan Håkansson writes in the book: The Bellman Mould is usually said to be a variation of Jansson’s Temptation. But really it’s just the other other way around.

This mould was one of Stallmästargården’s specialties in the 20s and 30s, and became very popular both as hot restaurant dish and a homemade evening meal or a night snack. Jansson’s Temptation eventually developed as a variant of the Bellman Mould.

By browning potatoes and onions, the mould gets a lot more flavour. And it is at its best made with whole anchovies, the ones you clean yourself. And if you like,  pour a little of the anchovy broth over the mould just before you put it into the oven.

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Strawberries In Almond Cream / Jordbaer I Mandelkrem

A recipe found on“Dessert” (Dessert)
published by Hjemmets kokebokklubb in 1981
jordbær i mandelkrem_post

When the strawberry season hits Norway Norwegians turn completely strawberry happy. Due to the very long days and moderate climate the strawberries build up a marvellous sweetness while they ripen which make 184_jordbær_01them both sweeter and darker in colour than the imported berries we now a days can buy the year round.

In the season you can buy strawberries along most Norwegian main roads. Home made signs with a big strawberry and the prize of one basket signals that someone have them for sale around the next bend. 184_jordbær_02And we stop and buy usually not one, but two or three baskets. And the day’s dessert is secured.

We eat them just as they are, with cream and sugar, with custard, with ice cream, with just a sprinkle of sugar or my personal favourite, with sweet balsamic vinegar.

184_jordbær_03When we’re tired of having them for dessert, we buy a couple of crates containing 12 baskets and make homemade strawberry jam so we can enjoy them the rest of the year as well – Ted


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Rosehip Soup / Nypesuppe

A traditional Norwegian dessert soup recipe from

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In context:
The rose hip, also known as rose haw or rose hep, is the fruit of the rose plant, that typically is red-to-orange, but ranges from dark purple to black in some species. Rose hips begin to form after successful pollination of flowers in spring or early summer, and ripen in late summer through autumn.

Rose hips are used for herbal teas, jam, jelly, syrup, rose hip soup, beverages, pies,bread, wine, and marmalade. They can also be eaten raw, like a berry, if care is used to avoid the hairs inside the fruit.

183_nypesuppe3Rose hips are commonly used as a herbal tea, often blended with hibiscus, and also as an oil. They can also be used to make jam, jelly, marmalade, and rose hip wine. Rose hip soup, “nyponsoppa” “nypesuppe”, is especially popular in Norway and Sweden.

Rhodomel, a type of mead, is made with rose hips.

183_nypesuppe2Rose hips can be used to make palinka, a traditional Hungarian alcoholic beverage, popular in Hungary, Romania, and other countries sharing Austro-Hungarian history. Rose hips are also the central ingredient of cockta, the fruity-tasting national soft drink of Slovenia.

Oh, and remember, if you feel a little childish, the fine hairs found inside rose hips can be used as itching powder.

Karelian Pirogues / Karelska Piroger

A Pirogue recipe originally from Finland found on GunillaBlixt.se182_karelska piroger_post

182_karelska piroger2Gunilla Blixt, chef and food writer writes on the blog: Those of you who know me know that I’m omnivorous and I love to eat vegetables, meat, poultry, fish, well, everything that can be eaten.
Last year there was much debate about the fact that we should eat more vegetables, and I agree. It does not mean to stop eating everything else – Just a tip!

Karelian Pirogues are called Karjalan piirakka in Finnish. From the beginning they were a way to take advantage of food scraps and make a packed lunch that was easy to pack. They are filled either with rice or potatoes and they are at their tastiest lukewarm with egg butter.

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Queen Of Sheba Cake / Dronningen Av Saba Kake

A juicy and rich chocolate cake found on 181_dronningen av saba kake_post

Most accounts of the Queen of Sheba’s visit to King Solomon speak of their interaction as strictly platonic – a matter of state and trade agreements, nothing about seduction. It’s hard to see how that’s possible if this rich, dense, chocolate cake named in her honour was amongst the gifts she brought to the King. It remains a mystery how this cake is actually connected to its namesake, but it’s so delicious you too would give the Queen “whatsoever she desired” (1 Kings 10:13) once you had a bite.

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Kamchatka Crab Cocktail / Kongekrabbecocktail

A tasty shellfish cocktail from NewScandinavianCooking 180_krabbesalat_post

Andreas Viestad (to the left in the thumbnail above) writes: The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.

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