Parisian White Bread / Pariserloff

A classic French type bread recipe found on aperitif.no
Parisian White Bread / Pariserloff

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Whole Wheat Bread / Helkornbrød

A recipe from “Borden’s Evaporated Milk Book of Recipes”
published by  Borden’s Condenced Milk Company in the 1930s

Whole Wheat Bread / Helkornbrød

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Juicy Fruit and Nut Bread / Saftig Frukt og Nøttebrød

An exciting bread recipe found on jacobs.no
Juicy Fruit and Nut Bread / Saftig Frukt og Nøttebrød

Try a bread with exciting ingredients.
Fruits and nuts make this bread juicy and delicious.

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Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød

A recipe for a flavourful bread found on BBCfood
Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød

Serve this richly flavoured bread with a ploughman’s lunch
of chutney, pickled onions, apple and celery slices,
radishes and your favourite cheese.

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Patties on Farmhouse Bread / Karbonader på Landbrød

A breafast/lunch recipe found on gilde.no
Patties on Farmhouse Bread / Karbonader på Landbrød

Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.

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French Walnut Bread / Fransk Valnøttbrød

A French bread recipe found on aperitif.noFrench Walnut Bread / Fransk Valnøttbrød

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Braided Egg Bread / Flettebrød med Egg

A recipe for great looking egg bread found on crisco.com
Braided Egg Bread / Flettebrød med Egg

You don’t often see braided bread like this in Scandinavia, cakes on the other hand is far from rare. These braids  are usually glazed with a simple confectioners’ sugar glazing.

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Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

A classic Norwegian summer dish found on prior.no
Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

Salmon and scrambled eggs are classic Norwegian summer food. I have had variations of this dish at more Norwegian outdoor restaurants than I can remember and usually the food has been as expected; Tasteful and delicious.

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Medieval Monday – Gridle Bread / Takkebrød

A recipe for ale rised bread found on CookIt!
Medieval Monday – Gridle Bread / Takkebrød

Bread was part of the staple diet in Medieval times. And this is a simple risen bread which uses ale (the yeast in the ale) to make the bread rise. The ale is warmed to activate the yeast.

Many early breads and biscuits were baked on flat metal pans, much as earlier peoples had cooked on flat stones. The heat from the griddle cooks the food.

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Focaccia with Rosemary and Onion / Focaccia med Rosmarin og Løk

A bread recipe found on “The Camping Cookbook”
published by Go Outdoors in 2016

Focaccia with Rosemary and Onion / Focaccia med Rosmarin og Løk

Bread is a real food staple yet so many people buy a loaf at the store, depriving themselves of the love, the smell and the sense of satisfaction that is baking. Making bread outside is just as easy as picking it up from the supermarket. All you need is a cast iron frying pan and some foil.

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18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

A classic breadpudding recipe fond on  recipes.history.com
18th Century Sippet Pudding / Sippet Pudding fra det 18de Århundre

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.

18th Century recipe

Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.

— Randolph, Mary –  “The Virginia Housewife”

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Breakfast Sandwich with Fried Egg / Frokostsmørbrød med Speilegg

A delicious breakfast idea found on meny.no
Breakfast Sandwich with Fried Egg / Frokostsmørbrød med Speilegg

This is a sandwich perfect for a full breakfast! Buy half-baked bread and make a sandwich of fresh bread with aioli, Provence ham, finely chopped spring onions, cherry tomatoes and toped it all with a fried egg for each. Simple and fast breakfast, but very good.

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Club Sandwich with Cod / Club Sandwich med Torsk

A fresh take on the club sandwich found in
“Torsk til Hverdag  og Fest” (Cod for Everydays and Parties)
a free E-book published by
Godfisk!
Club Sandwich with Cod / Club Sandwich med Torsk

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, the cod fits just perfectly both for everydays and parties.

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Medieval Monday – Pokerounce

A historic sweatmeat recipe found on Cook It!
Medieval Monday – Pokerounce

A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury so honey sweetened foods were popular. The range of imported spices used would still have made this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.

This dish is not unlike modern honey dishes which you might know, such as baklava.

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Easy Pizza Bread / Enkelt Pizzabrød

A baking recipe found in “Crisco’s Good Cooking  Made Easy Cook Book” published by Procter & Gamble co in 1978Easy Pizza Bread / Enkelt Pizzabrød

I love the title of this recipe, “Easy Pizza Bread”. It makes it sound like we’ve baked this kind of bread since times immemorial and here, finally, is a simple and easy to make it. On the other hand I’ve never heard of pizza bread before now

Ted
Winking smile

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