Rich Knights / Rike Riddere

A traditional re-vamped  Norwegian dessert found on matprat.no503_Rike Riddere_post

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.

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Recipe posted at:
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Crispy Cod Tongues / Sprøstekte Torsketunger

A traditional Norwegian  starter/snack found on godfisk.no578_Sprøstekte torsketunger_post

Crispy fried cod tongues has a long tradition in Norway, and should be enjoyed in the cod season. In this recipe you serve them with a homemade and tasty tartar sauce.

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Recipe posted at:
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Cake With Chocolate Cream / Kake Med Sjokoladekrem

A delicious chocolate cake from“Sjokolade” (Chocolate)
published by Hjemmets Kokebokklubb in 1984
548_kake med sjokoladekrem_post

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Recipe posted at:
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Tipsy Laird Trifle / Den Småfulle Lordens Trifle

A classic Scottish trifle found on britishfood.about.com522_tipsy_laird_triffle_post

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.

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Recipe posted at:
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The History Of Pimm’s

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.

History

pimms_05Pimm, 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.

pimms_03Over 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.

pimms_04The 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

pimms_02The 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.

Pimms-Ad-Still

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.

Products

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.

pimms_01

  • 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

Pimm’s Cup / Pimms Cup

A refreshing drink perfect for a picnic or a garden party
found on
countryliving.com
pimms_cup_post

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.

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Recipe posted at:
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Rolls With Yogurt / Rundstykker Med Yoghurt

Wholesome rolls with yogurt found on brodogkorn.no565_Rundstykker med yoghurt_post

Exciting rolls made with barley, wheat, rye and yogurt. Freeze them and serve hot and fresh for Sunday breakfast.

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Recipe posted at:
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The History Of Bird’s Custard

birdsbirds7Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837, because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.

After he discovered his custard was popular, Bird formed Alfred Bird and Sons Ltd. in Birmingham. By 1843, the company was also birds2making 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.

birds4World 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.

birds5The 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.

Usage

birds6In 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.

Bird’s Custard and other brands mimicking its composition are also popular in India, where a large portion of the populace follows a vegetarian diet, although ovo-lacto variants are also available.

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.

Brand recognition

birds3A 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.

birdsbirds8

Text from Wikipedia 

In contect

If you add a spoonful of Bird’s Custard Powder to instant pancake batter it gives the pancakes a delicious creamy custardy flavour.

birds

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.

From GreatLittleIdeas

Chocolate Peppermint Custard / Sjokolade Og Peppermynte Vaniljedessert

A dessert recipe from an ad for Bird’s Custard published in 1955557_Chocolate peppermint custard_post

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

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Recipe posted at:
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Homemade Mayonnaise / Hjemmelaget Majones

A recipe from an ad for Wesson Oil published in 1933556_Homemade mayonnaise_post

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 😉

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Recipe posted at:
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Beer Bread With Parmesan And Garlic / Øl Brød Med Parmesan Og Hvitløk

A spicy bread made with beer and herbs
found on telegraph.co.uk
552_beer bread with parmesan and garlic_post

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.

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Provencal Prawns / Provençalske Kongereker

A quick dinner with the taste of Provence
found on telegraph.co.uk
555_Provencal Prawns_post

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.

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Kvikk Lunsj – The Ultimate Norwegian Hiking Snack

983_kvikk lunsj_06

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.

983_kvikk lunsj_04983_kvikk lunsj_08

“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.

983_kvikk lunsj_05983_kvikk lunsj_07

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.

983_kvikk lunsj_02983_kvikk lunsj_09

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!

544_lunchbox
Ten pack that you can use as a lunch box when you’ve emptied it

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

Roald Amundsen’s Oat Biscuits / Roald Amundsens Havrekjeks

Another kind of “waybread” found on matoppskrift.org551_amundsens havrekjeks_post

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.

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Recipe posted at:
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Lembas / Waybread/ Ferdabrød

An entertaining recipe found on sparkrecipes.com552_lembas_waybread_post

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.

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Recipe posted at:
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