Chocolate Confectionery / Sjokoladekonfekt

A sweet recipe found in “Ferdig på Forhånd” (Done in Advance)published by Hjemmets Kokebokklubb in 1984

Baked Plums with Vanilla Ice Cream / Bakte Plommer med Vaniljeis

A lovely dessert recipe found on frukt.no

Plums baked in the oven get a beautiful, concentrated taste and fine texture. A quick and easy dessert that is just as good for everydays as for the week ends.

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Greek Walnut and Brandy Cake / Gresk Valnøtt- og Brandykake

A juicy cake recipe found in “90 Years of KitchenAid –
The Cook Book” published in 2009

This syrup-soaked walnut cake is best served with a cup of espresso coffee. If the Metaxa is too strong for you, you could replace it with a fortified wine such as Vin Santo or sherry.

Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976

Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

French Waffles / Franske Vafler

A classic French recipe from “Dessertkaker” (Dessert Cakes) published by Hjemmets Kokebokklubb in 1980

They may be called waffles although they don’t look like any waffles I’ve ever seen. But trust the French to come up with a delicious dessert cake anyway. Waffles or not they certainly look good enough to eat – Ted  😉

The Christmas Recipes – Part 7

Danish Cardinal Punch / Dansk Kardinalpunch

Grapefruit In Brandy / Grapefrukt I Konjakk

Cured Beef / Gravet Oksekjøtt

British Onion Soup with Red Leicester Toast / British Løksuppe med Rød Leicester Toast

A classic British soup recipe found on goodhousekeeping.co.uk

Mouth-watering Red Leicester toasts are the perfect accompaniment to this fabulous British onion soup.

Martha Washington’s “Excellent Cherry Bounce” / Martha Washingtons "Utmerkede Kirsebær Bounce"

A historic cherry liqueur recipe found on Revolutionary Pie

The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.

Swedish Port Wine Punch / Svensk Portvinspunch

A classic punch recipe found in “MENU – Internationalt Madleksikon” (MENU – International Food Encyclopedia) published by Lademann in 1976

I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted  😉

Little Pots of Chocolate / Små Boller med Sjokolade

A delisious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book” published by Marshall Cavendish Ltd in 1980

The combination of chocolate and oranges spiked with either Grand Marnier or cognac makes this dessert an absolute feast for the those small but sensitive tastebuds – Ted

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Crayfish Soup with Puff Lids / Krepsesuppe med Butterdeigslokk

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984

I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly  ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted

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Sherry Trifle / Sherrydessert

A traditional dessert made easy found on BBC FOOD

This traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

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Soft Cream Mousse With Brandy-Oranges / Myk Fløtefromasj Med Konjakk-Appelsiner

A delicious dessert from “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1981

Oranges were quite popular in desserts when I was a kid and my mother often made a simple but very good dessert called orange cream. It was simply whipped cream tasted with orange juice and mixed with thin slices of oranges like the dessert in this recipe and she topped it with grated chocolate. I loved that dessert – Ted

 Recipe in English –  Oppskrift på norsk

Recipe posted at: