What English speaking people call French Toast is called “Arme Riddere” in Norway, and ‘arme riddere’ means ‘poor knights’. ‘Rich knights’ is a luxurious version of the dish made from sponge pieces, which is softened in milk with vanilla and spices, then fried in a skillet or pan. ‘Rich Knights’ are served with red currant jelly, whipped cream, chopped pistachio nuts and fresh red currents.
A classic Scottish trifle found on britishfood.about.com
Tipsy Laird is the Scottish trifle dessert served on Burns Night. It is essentially the same as Trifle, the pudding that has graced British tables for centuries but with whisky not sherry, and Scottish raspberries.
Jelly may not always be used but no Trifle is complete without custard. This version is quick and easy to make using ready-made custard or make with custard powder following the packet instructions.
Use Scottish raspberries if you can for complete authenticity. For an even richer dessert, finish the trifle by grating dark or white chocolate over.
Pimm’s is a brand of fruit cups, but may also be considered a liqueur. It was first produced in 1823 by James Pimm and has been owned by Diageo since 1997. Its most popular product is Pimm’s No. 1 Cup.
Pimm, a farmer’s son from Kent, became the owner of an oyster bar in the City of London, near the Bank of England. He offered the tonic (a gin-based drink containing a secret mixture of herbs and liqueurs) as an aid to digestion, serving it in a small tankard known as a “No. 1 Cup”, hence its subsequent name. Pimm’s began large-scale production in 1851 to keep up with sales to other bars. The distillery began selling it commercially in 1859 using hawkers on bicycles. In 1865, Pimm sold the business and the right to use his name to Frederick Sawyer. In 1880, the business was acquired by future Lord Mayor of London Horatio Davies, and a chain of Pimm’s Oyster Houses was franchised in 1887.
Over the years, Pimm’s extended their range, using other spirits as bases for new “cups”. In 1851, Pimm’s No. 2 Cup and Pimm’s No. 3 Cup were introduced. After World War II, Pimm’s No. 4 Cup was invented, followed by Pimm’s No. 5 Cup and Pimm’s No. 6 Cup in the 1960s.
The brand fell on hard times in the 1970s and 1980s. The Oyster House chain was sold and Pimm’s Cup products Nos. 2 to 5 were phased out due to reduced demand in 1970 after new owners The Distillers Company had taken control. The Distillers Company was subsequently purchased by Guinness plc in 1986 and Pimm’s became part of Diageo when Guinness and Grand Metropolitan merged in 1997. In 2005, Pimm’s introduced Pimm’s Winter Cup, which consists of Pimm’s No. 3 Cup (the brandy-based variant) infused with spices and orange peel.
Contemporary advertising and use
The brand experienced a revival following a 2003 advertising campaign featuring a humorous classic upper-class Hooray Henry called Harry Fitzgibbon-Sims (portrayed by Alexander Armstrong) with the catchphrase It’s Pimm’s O’clock!, somewhat mocking their own traditional advertising and appeal. Diageo’s 2010 campaign features a more diverse range of characters representing different elements of the Pimm’s cocktail (Pimm’s No.1 being an Englishman in red and white blazer, lemonade being three young women in yellow, ice represented by a mature man), coming together to the theme tune of 1970s British television show The New Avengers.
Pimm’s is most popular in England, particularly southern England. It is one of the two staple drinks at the Wimbledon tennis tournament, the Chelsea Flower Show, theHenley Royal Regatta and the Glyndebourne Festival Opera – the other being Champagne. A Pimm’s is also the standard cocktail at British and American polo matches. It is also extremely popular at the summer garden parties of British universities.
Seven Pimm’s products have been produced, all fruit cups, differing only in their base alcohol: Only Nos. 1, 6, and a ‘Winter Cup’ based on No. 3 remain.
Pimm’s No. 1 Cup is based on gin and can be served both on ice or in cocktails. It has a dark-tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with “English-style” (clear and carbonated)lemonade, as well as various chopped fresh ingredients, particularly apples, cucumber, oranges, lemons,strawberry, and mint or borage, though nowadays most substitute mint. Ginger ale is a common substitute for lemonade. Pimm’s can also be mixed with Champagne (or a sparkling white wine), called a “Pimm’s Royal Cup”. Its base as bottled is 25 percent alcohol by volume. can also be purchased as a pre-mixed fortified lemonade (Pimm’s & Lemonade) in 250 ml cans or 1-litre bottles, at 5.4 percent.
Pimm’s No. 2 Cup was based on Scotch whisky. Currently phased out.
Pimm’s No. 3 Cup is based on brandy. Phased out, but a version infused with spices and orange peel marketed as Pimm’s Winter Cup is now seasonally available.
Pimm’s No. 4 Cup was based on rum. Currently phased out.
Pimm’s No. 5 Cup was based on rye whiskey. Currently phased out.
Pimm’s No. 6 Cup is based on vodka. It is still produced, but in small quantities.
Text from Wikipedia
A refreshing drink perfect for a picnic or a garden party
found on countryliving.com
Pimm’s No. 1 is a gin-based aperitif that was invented in the 1820s in England by oyster-bar owner James Pimm. Its secret formula is a refreshing combination of dry gin, fruit juices, and spices.
After he discovered his custard was popular, Bird formed Alfred Bird and Sons Ltd. in Birmingham. By 1843, the company was also making the newly invented baking powder and, by 1844, was promoting custard powder nationally. By 1895, the company was producing blancmange powder, jelly powder, and egg substitute. In World War I, Bird’s Custard was supplied to the British armed forces.
The company was one of the early users of promotional items and colourful advertising campaigns. The famous ‘three bird’ logo, however, was relatively late in arriving, only introduced in 1929.
World War II saw rationing and serious production limits. Shortly after the war, Bird’s was purchased by the General Foods Corporation, which was itself taken over by Philip Morris in the 1980s and merged into Kraft Foods. Although the Bird’s Custard product remains, the company itself is now just a brand. In late 2004, Kraft sold Bird’s Custard and some other Kraft brands to Premier Foods, who are the current owners.
In 1958, the company acquired Monk and Glass, a rival custard powder manufacturer based in London.
The original custard factory has long ceased to exist, but the larger factory Bird’s opened in Gibb Street remains (production was relocated to Banbury in 1964, along with the factory gates, featuring the company logo), and has been adapted as the Custard Factory arts centre.
In 1981, a dust explosion occurred at the Banbury factory when corn starch powder mixed with air, forming an explosive mixture.
In some regions, such as Australia and the United Kingdom, the popularity of this type of dessert is such that it is simply known as “custard”. In such cases, general usage of the word may be more likely to refer to the “Bird’s” custard rather than to the traditional egg-based variety.
In recent years, “instant” versions (containing powdered milk and sugar and requiring only hot water) and ready-made custard in tins, plastic pots and cartons have also become popular.
A food and drink survey carried out in 2000 found 99% of customers recognised the brand, which accounts for 45% of the custard consumed in the UK. Bird’s Custard is also exported to several countries around the world, including the United States, where it is popular among several ethnic groups. Many ethnic and specialty stores across the United States sell the product. Bird’s Custard can often be found in many popular grocery supermarkets.
In addition to the Bird’s brand, generic cornflour-based custards are widely available.
Text from Wikipedia
If you add a spoonful of Bird’s Custard Powder to instant pancake batter it gives the pancakes a delicious creamy custardy flavour.
What you need:
Instant pancake batter to make 4 pancakes
1 tablespoon of Bird’s Custard Powder
How to make it:
Place the pancake batter into a bowl and add the Bird’s Custard Powder, mix well.
Make up the pancake batter as directed on the pack and cook off.
Hints and tips:
Fill the pancakes with mixed berries, fold and serve with Bird’s Custard.
Try filling the pancakes with sliced banana and Bird’s Custard, this is delicious both hot or cold.
I have to admit that I am a bit crazy when it comes to Bird’s Custard and never used to leave Britain without at least 5 tins in my luggage. Luckily I managed to talk my excellent tea man into stocking it, so now I can get it just up the road – Ted
When I started this blog I used a lot of recipes from old ads as those of you who have followed the blog all along might remember. I felt a little nostalgic to day, so here are two recipes from old ads for you 😉
A spicy bread made with beer and herbs
found on telegraph.co.uk
This cheesy loaf is made with a delicious combination of garlic, rosemary and thyme. A bread delicious with soup, but it is also a tempting snack at most times of the day but a hefty dose of garlic means it is probably best served after midday.
And please don’t think this is a good way to use up the old bottle of light beer lurking at the back of the refrigerator: the more flavourful and carbonated the beer, the better the bread.
- Quick cinnamon bread (westmorelandtimes.com)
- Basic Beer-Cheese Bread (beatcancer2010.wordpress.com)
- Cheesy Garlic Beer Breadsticks…….tasty! (chanteusedesigns.wordpress.com)
- Skillet Bread / Stekepannebrød (recipereminiscing.wordpress.com)
- Wholemeal Rye Bread With Syrup / Grovt Rugbrød Med Sirup (recipereminiscing.wordpress.com)
- Kefir Bread / Kefirbrød (recipereminiscing.wordpress.com)
A quick dinner with the taste of Provence
found on telegraph.co.uk
A speedy weeknight suppers: This super-simple prawn dish can be whipped up in just half an hour using ingredients you have in the cupboard.
A simple, homemade tomato sauce gives a warm Mediterranean flavour to fresh, juicy prawns. If you can’t find fresh raw prawns then try the frozen aisle and defrost them carefully before cooking.
- Tuscan Eggplant (oswaldatlarge.blogspot.com)
- Prawns and Green Beans Stir Fry – Quick Fix Dinner (shazzhamid.wordpress.com)
- Doing Pasta Right With Delicious Woku Blanga Manado Sauce and Barramundi (thejakartaglobe.beritasatu.com)
- Bidos – Sami Party Food / Bidos – Samisk Festmat (recipereminiscing.wordpress.com)
No more hiking without Quick Lunch
Quick Lunch was almost born as outdoor chocolate. The reason why Quick Lunch was outdoor chocolate, is said to be that Johan Throne Holst, Freia founder, along with a business associate a few decades earlier got lost in the woods. His companion complained that Throne Holst had not brought chocolate on the trip and this was something Throne Holst apparently never forgot.
“Health and strength”
The shape of the new chocolate was tailor-made for the ultra-modern sports garment in the 30s, namely the anorak. Besides, chocolate is easy to carry and easy to eat, and took the contemporary nutrition issues seriously. It was actually said that this chocolate had the same nutritional value as one egg and two slices of bread with butter.
The chocolate that wishes you a nice trip
Quick Lunch is the Norwegian outdoor chocolate. It has always encouraged consumers to embark on a trip and provided good advice. In the 60’s there were mountain codes printed on the packaging, and to this day the back of the Quick Lunch has been used to convey travel tips, information about attractions and where to find The Norwegian Trekking Association’s cabins all over the country.
Did you know?
When Quick Lunch was launched in 1937, chocolate was well established as nutrition during strenuous physical exertion. Chocolate was in fact an essential provisions as polar hero Amundsen reached the South Pole in 1911.
The very first batch of Quick Lunch was made with dark chocolate. It was anything but a success. Fortunately, there were some who insisted on trying again, now with milk chocolate and the rest is chocolate history.
During and after the war, between 1941 and 1949, the production of Quick Lunch stopped partly because of the lack of sugar and the quality of the flour.
When Norway hosted the Winter Olympics in 1952, incredible 10 million Quick Lunch chocolates was sold!
Few if any Norwegians are without an out-door memory connected to Kvikk Lunsj. It is indeed the ultimate Norwegian hiking snack, I never head for the woodlands around Oslo without a few in my knapsack and neither did my dad when we went hiking when I was a kid. Kvikk Lunsj is one of the few things that follow most of us Norwegians from the cradle to the grave – Ted
The idea for this post was found on ThorNews
- Royal Hot Chocolate Sauce / Kongelig Varm Sjokoladesaus (recipereminiscing.wordpress.com)
- This Week’s Retro Recipe – Chocolate Soufflé (retrorambling.wordpress.com)
- The Athletes Of The First Winter Olympics (retrorambling.wordpress.com)
- Freia, A Little Piece Of Norway (retrorambling.wordpress.com)
- Freia Milk Chocolate – A Part of the Norwegian Spirit (retrorambling.wordpress.com)
Oat biscuits is something no Norwegians can do without, so when Roald Amundsen planned the provisions for his South Pole expedition oat biscuits was probably high up on the list. It would surprise me a lot if the Norwegian goat cheese was not high up there too. Here is the recipe for the oat biscuits Amundsen brought.
- Traditional Norwegian Rice Porridge / Tradisjonell Risgraut (recipereminiscing.wordpress.com)
- Kvikk Lunsj – The Ultimate Norwegian Hiking Snack (retrorambling.wordpress.com)
- Bergan’s Meis – The Original’ (retrorambling.wordpress.com)
- Oat Macaroons / Havremakroner (recipereminiscing.wordpress.com)
An entertaining recipe found on sparkrecipes.com
Anyone who has read Lord Of The Rings remember Lembas, the waybread so potent that only a mouthful was enough to feed a grown man. Several people have tried to create recipes for lembas, here is one of them.
- 20 Things You Should Know Before Dating A ‘Lord Of The Rings’ Geek (thoughtcatalog.com)
- Real Weddings – Bobby and Heather (breecraft.wordpress.com)
- Velvet Porridge / Fløyelsgrøt (recipereminiscing.wordpress.com)
- Spice Cake With Honey / Krydderkake Med Honning (recipereminiscing.wordpress.com)