All dishes with royal titles sounds noble. I do not know which king has lend his title to this dish, but it is good enough in any case, as a dessert for the bourgeoisie as well.
A historic bread recipe found on medieval-recipes.com
Shelagh Caudle at medieval-recipes.com writes: What I particularly like about this barley bread recipe is the combination of the cereal with honey and ale. The bread that you get as a result of this has a wonderfully, earthy smell and taste which comes from both the barley and the ale. It reminds me of my childhood when my grandmother would bake her own bread using ale, an English tradition passed on over generations.
This type of bread was popular amongst monks as they knew that barley was a good source of sustanance and because many monks brewed ale, a key ingredient in good bread making.’’
Best news so far this year!!
Heavy on carbs and sugar content, beer has long been plagued with a bad rep when it comes to health and weight gain. I mean, there’s a reason we call it the dreaded “beer belly.” Yet new evidence could soon lead us to believe the complete opposite.
According to a study published in the journal Archives of Biochemistry and Biophysics, beer contains one compound that could actually help suds drinkers lose weight. Researchers at Oregon State University looked specifically at the effects of xanthohumol, a natural flavonoid found in hops. Their results, based on lab tests on mice, show that higher levels of xanthohumol “significantly improved some of the underlying markers of metabolic syndrome in laboratory animals and also reduced weight gain,” lead author Cristobal Miranda wrote.
In the study, Miranda goes on to explain that metabolic syndrome is a set of risk factors that raise your chances of heart disease and other health problems; however, xanthohumol could significantly lower the risk for these issues, according to the results.
Text by Rheanna O’Neil Bellomo – Article found on deish.com
A cookbook about beer without a recipe from Germany would be unthinkable, so why not just choose “Bratwürst mit Sauerkraut und Apfel”? In Germany, people are much better at using a splash of beer in the food and a few glasses of the same when the dish is done than people are most other places.
A fancy take on homemade ice cream found on food52.com
And while we’re talking about beer, what about this nifty combination; Subtle smoky/chocolatey flavors make this ice cream a divine treat. Don’t skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
Cakes are nice, and cream gateaux are festive. Now, cream gateaux may be made in many ways and given a very nice appearance, but they are all made from the same basics. There must be a sponge as a starting point. It should be soaked in a liquid and then decorated with cream and garnished to taste.
A few nice recipes from a folder published by Gilde
Norwegians eat frankfurteres and weiners like there is no tomorrow. Usually we just slap them in a bun and put some ketchup and mustard on them. Here’s a recipe with a bit more panache – Ted
A recipe for a tasty evening meal found on frukt.no
This dish is based on a German variation on the Scandinavian sour cabbage; fried cabbage with bacon and cooked in dark beer. A tasteful evening snack for hungry hunters or weary skiers.
A modern approach to the Easter lamb dinner found on dinmat.no
Here is a more modern approach to the Easter lamb. Lamb shanks are delicious party food, and does not require too much preparation, just enough time in the oven to get tender.
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 traditional Norwegian bread recipe from allers.no
In the old days both dark beer and dark syrup were commonly used in bread dough here in Norway. It made the bread both taste better and stay fresh longer. Bread like this is specially well suited for serving with pickled or potted herring.
My mother often had dark syrup in the dough when she baked bread when I was a kid. I was not particularly fond of it then, but I am now. Sorry Mum – Ted
Lise Finckenhagen started working at Bagatelle (The only Norwegian restaurant with two stars in the Michelin Guide) under master chef Eyvind Hellstrom at age 16, and is today a popular cook both in Norway’s largest newspaper and in radio and television. She is a self-proclaimed cake monster and she thought of Dad and Father’s Day when she made meat stew with beer in in a popular radio show “Nitimen” (The Ninth Hour) in the second week in November.