Kickstart the day with these refreshing acidic pancakes topped with fresh fruits and a lemon-ricotta cream. With a few cups of Assam this should easily keep you going till lunchtime.
A delicious breakfast recipe found on gilde.no
Pancakes for breakfast gets even better with bacon. The combination of sweet and salty is unbeatable.
The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.
This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.
In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.
I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!
A savoury pie recipe found on bonappetit.com
A sweet-and-savory main course adapted from “The English Huswife” by Gervase Markham published i 1615.
A great picnic idea found on lylesgoldensyrup.com
Simple to make – and even easier to eat! These gorgeous picnic desserts are fresh, fruity and delicious.
A dessert recipe inspired by Jane Austen’s novels
found in historyextra.com
Whether it’s breakfast at Northanger Abbey, tea and cake at Mansfield Park, or one of Mrs Bennet’s dinners to impress, food is an important theme in Jane Austen’s novels. And now, Austen fans can recreate the dishes featured in the author’s works, thanks to new book “Dinner with Mr Darcy” by Pen Vogler
Flummery is a white jelly, which was set in elegant molds or as shapes in clear jelly. Its delicate, creamy taste goes particularly well with rhubarb, strawberries, and raspberries. A modern version would be to add the puréed fruit to the ingredients, taking away the same volume of water.
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
I’ve posted a lot of different porridge recipes on this blog and what we usually drink with these porridge here is a drink made from either shop bought or homemade cordials. Every Norwegian grocer will have a wide range of cordials for sale.
In my childhhod, back in the fifties and sixties this was a usual drink for kids for any kind of meal really, sodas was just for special occations back then and home made cordials was quite common.
These cordials could be made from a lot of different berries or fruits; plums, cherries, rhubarb, black currants, red currants, blueberries, raspberries and strawberries and more seldom cranberries or combinations of several of these. And most homes had a special kind of pan for making cordials, a lot still have and make cordials every autumn.
Both blueberry and black currant cordials served as a hot toddy are still believed to have a healing effect on the common cold. And when I was a kid one could buy hot black currant toddy at any given winter sport arrangement. And in my childhood all boys and girls were well behaved if promised “saft og boller” – cold drinks made with cordials and fresh buns.
Cordials have other uses than drink of course, they are great for making sorbets, dessert sauces, adding taste to home made ice cream and cakes. Besides they make a very good basis for liqueurs if you are short of time.
The cordial pan is stacked like this; (1) at the bottom, (2) on top of that with (3) inside of that and (4) on the top. Steam from water boiling in (1) reaches the berries and fruit through the holes in (3) and raw cordial drips down into (2) and can be poured out via (5) which can be closed and open as needed.
What you get out of the cordial pan is called “råsaft” (raw cordial) and can be frozen for further use. To make real cordial you have to cook the raw cordial with sugar and a little wine acid. Both sugar and wine acid will work as conserving agents and will make the cordial keep for ages.
A simple straightforward Norwegian recipe for
strawberry jam found on frukt.no
Homemade is usually the best, and so it is with strawberry jam too. What’s better than waffles, French toast or fresh bread with homemade strawberry jam?
A German dessert speciality found on expatica.com
This red fruit pudding is a popular dessert in the North. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little potato starch or cornflour. It’s served with cream, vanilla sauce or milk.
A dessert recipe from a special 17th of May menu
found on godt.no
This recipe is a part of a 17th of May (Norway’s National day) menu inspired by King Olav’s favorite dishes.
Crepes Appleton got its name from Appleton House where King Olav was born. And maybe these small and airy “pancakes” were a sweet childhood memory for the King? Crepe Appleton is still served at family gatherings there and is so popular a dessert that it might be served twice during the same meal.
I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted
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.
A classic Norwegian dessert with historic connections
found on detsoteliv.no
This was actually the favourite dessert of Norway’s great composer, Edvard Grieg. Grieg had his last big party under the chandeliers at Engebret Café in Oslo in 1906, the year before he died. On Engebret Café’s website you can read that “at this party real turtle soup, moonlight pudding and sweet Champagne was served”.
By this one should understands that “Moonlight Pudding” was regarded as a luxurious dessert in the past, and that means it is well worth bringing it back on the menu.