A classic French recipe found in “Fjærkre”(Poultry)
Published by Hjemmets Kokebokklubb in 1982
Monthly Archives: July 2016
Pancake Cake / Pannekakekake
Soda & Soft Drink Saturday – Wink Grapefruit Soda
Wink is a primarily grapefruit-based soft drink, although it also contains other citrus flavours. It is currently owned and manufactured by Canada Dry in North America, a subsidiary of the Dr Pepper Snapple Group. It was introduced by Canada Dry in 1965.
During the 1960s and 1970s, Wink‘s advertising billed it as “The Sassy One”. The jingle went “Wink, it’s the sassy one, from Canada Dry.” For a brief period, Wink introduced a Dr. Seuss-like character called the Wink Gink. There was a Diet Wink Low Calorie version in the mid to late 60’s.
In the United States, Wink is available from some bottlers in Pennsylvania, South Carolina, North Carolina and Virginia.
Additionally, Wink is also available in some areas of Canada, and is sold as part of the CPlus brand (the Canadian version of Sunkist).
In 2004 Wink was temporarily discontinued in Canada, as part of a re-launch of the product. Wink was re-introduced several months later as with new packaging as CPlus Wink Twist, a re-formulation that is slightly sweeter than the original.
Text from Wikipedia,
Finnish Rye Bread / Finsk Rugbrød
A traditional Finnish recipe found on aperitif.no
There are a multitude of recipes for round flat bread like this to be found all over Scandinavia. Some made with wholemeal flour and some with finer flour like these ones. If you’ve followed this blog for a while you will have come across a few of them all ready -Ted 🙂
Classic Dutch Poffertjes / Klassiske Nederlandske Poffertjes
A traditional Dutch recipefound on about.com/food/
These petite puffy pancakes, made with a mixture of buckwheat- and regular flours and yeast for a fluffier texture, are a classic Dutch treat. They are baked in a special poffertjes pan, which has around a dozen or so tiny indentations. Popular with children, these Dutch baby pancakes are traditionally served with melted butter and sieved powdered sugar. They couldn’t be more perfect for Sunday brunch, a lazy lunch or a comforting dessert and our easy poffertjes recipe never fails.
Crêpes à la Prince Bertil / Crêpes à la Prince Bertil
Filled Trout On The Grill / Fylt Ørret På Grillen
A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979
When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted
Home Made Pink Limonade / HJemmelager Rosa Limonade
A classic picnic limonade recipe found on BBC Good Food
It’s summer and here in Oslo we’ve had some really nice sunny days inbetween the rain and thunder and I hope you’ve had some sunny days too where ever you are. This limonade is just perfect for lazinig on the veranda, terrace or in the garden. Or why not do as the Victorians did and bring it for a picnic in the woods or in a park. What ever you choose, this limonade both looks and tastes great –Ted
Old Fashioned Butterscotch Cake / Gammeldags Butterscotch Kake
A classiccake recipe found on cookingchanneltv.com
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup,cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle in place of or in addition to sugar.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding and butterscotch sauce.
A delicious German cookie recipe found on matprat.no
Eckernförde is a cookie everyone likes. It has a good combination of tart lemon and sweet meringue. The cookies are named after a German town in Schleswig-Holstein, Kreis Rendsburg-Eckernförde, on the coast of the Baltic Sea approximately 30 km / 18,5 miles north-west of Kiel. The population is about 23,000. Eckernförde is a popular tourist destination in northern Germany.
Quiche with Herbs / Quiche med Urter
Greek Chicken / Gresk Kylling
A nice chicken recipe found in “Carl Butlers Kokebok – Fortsetelsen” (Carl Butler’s Cook Book – The continuing) published by Cappelen in 1991
Carl Butler writes: I love to cook and eat chicken. This is a variation which occurs frequently in my kitchen. In Greece they often prepares these all-in-one dishes in large baking ovens. But I know from experience that a most ordinary kitchen oven gives an equally delicious result.
Queen Jam / Dronningsyltetøy
A classic Norwegian jam recipe found in “Sylting og Dypfrysing”
(Jam Making and Deep-freezing) published by
Hjemmets Kokebokklubb in 1981
Back in the fifties and sixties when I was a kid most families around where we lived headed for the mountains or the woodlands to pick berries as soon as they were ripe. My family picked raspberries, lingonberries,coudberries and blueberries every year and my mom would make jams and jellies. Strawberries and apples were bought around the same time and and they ended up as jams and jellies too.
Anyone who have tasted homemade conserves like these know that they beat the shop bought stuff by a mile – Ted
Medieval Monday – Lamb or Mutton Stew / Lam eller Fårekjøttstuing
A recipe from the Elizabethian Era found on CookIt
Meat stews formed part of the diet of many households. This rich, meaty version reflects an upper class dish, both due to the quantity of meat and the inclusion of mace. Note the French title, reflecting the Norman influence over England. Poorer households would not use any imported spices and would bulk out a small amount of meat with plenty of vegetables and grains.
Some people suggest the dish’s original name ‘Hericot de Mouton’ comes from the word halicoter, to cut up. On the other hand, some versions of this dish use a type of turnips called haricot. Lamb will not need parboiling but mutton would require parboiling to tenderise the meat.
Bohemian Livancy / Bøhmiske Livancy
A classic Central European recipe found in
“The Best of International Cooking” published by Hamlyn in 1984
Livancy is a traditional pan fried cake originating from Central Europe and could be described as something in between the French crêpes and the American pancakes, except livancy are not as boring as the American pancakes and not as irritatingly posh as crêpes – they are just right.
For those who are not familiar with them, livancy are small, slightly sweetened spongy cakes which are usually served with sweet toppings. Although the recipe itself is very simple you can let your imagination run wild when it comes to these toppings. The traditional decorations are any kind of jam, whipped cream and fruit on top.