Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

A great dessert recipe found in “Hershey’s Make it Chocolate!” published by Hershey in 1987Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

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Amaretto (Italian for “a little bitter”) is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy. Various commercial brands are made from a base of apricot pits, almonds, or both.

Amaretto serves a variety of culinary uses, can be drunk by itself, and is added to other beverages to create several popular mixed drinks, as well as to coffee and ice cream.

Chocolate Sponge anno 1927 / Sjokoladepudding anno 1927

A classic chocolate dessert found in “Knox Gelatine – Dainty Desserts  – Candies – Salads” published in 1927
Chocolate Sponge_post

I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too

Ted
Winking smile

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Kinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

A popular Lebanese breakfast dish fould on sbs.com.auKinafa – Traditional Lebanese Sweet Breakfast / Tradisjonelle Libanesiske Søt Frokokst

Kinafa is a traditional Lebanese sweet that’s popular for breakfast, mainly on Sundays. Usually the whole family gathers to enjoy this warm dish for a lazy and rich breakfast.

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Dijon Chicken en Croûte / Dijon-Kylling en Croûte

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Dijon Chicken en Croûte / Dijon-Kylling en Croûte

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

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Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

A contemporary take on a traditional Spanish
dessert recipe found on meny.no

Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.

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Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

A spicy Quiche recipe found on teatimemagazine.com
Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.

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Potato Lefse / Potetlefse

A traditional Norvegian lefse recipe found on brodogkorn.no
Potato Lefse / Potetlefse

Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.

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Calzone al Prosciutto Cotto Affumicato – Calzone with Ham and Apples / Calzone med Skinke og Eple

A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
Calzone al Prosciutto Cotto Affumicato

This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.

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Nordic Dip / Nordisk Dipp

A flashback from the seventies found on “European Favourites” published by Collins in 1973
Nordic Dip / Nordisk Dipp

This may very well be a Nordic kind of dip from the early seventies. Paprika was high fashion among the cooking savoir faire back then and you risked getting celery in dishes where they far from belonged. Probably because some local health guru had sworn to its many benefits.

I can even remember a tv ad proclaiming celery’s magnificence as snacks. With this dip you could actually end up dipping pieces of celery in a dip containing celery. I’ve said it before, those were hard times back then.

To make it even worse, the horrid disco music  was lurking in the near future. A few years later you could actually risk sitting somewhere overdosing on celery listening to that horrible music. – Ted

Winking smile
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Earl Grey Chocolates / Earl Grey Sjokolader

A delicious chocolate recipe found on epicurus.comEarl Grey Chocolates_post

Tasty, sultry and sinfully good, Earl Grey Chocolates provide a delicious snack – a morsel of love. The tea ganache is smooth
and luscious.

This one is for you Ingrid ❤

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St Clement’s Pie / St Clements Pai

A classic British pierecipe foung on BBCgoodfood
St Clement’s Pie / St Clements Pai

A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.

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Apple Pandowdy / Eple Pandowdy

A 17th Century dessert recipe found on Revolutionary Pie
Apple Pandowdy / Eple Pandowdy

The girl who runs Revolutionary Pie writes: According to John Mariani in “The Dictionary of American Food and Drink”, pandowdy was first mentioned in print in 1805. The dessert turned up decades later in Nathaniel Hawthorne’s “The Blithedale Romance” (1852):

“Hollingsworth [would] fill my plate from the great dish of
pan-dowdy.”

In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Which is a true pandowdy? I don’t think anyone really knows for sure.

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Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

A delisious Afternoon Tea sandwich recipe found
on teatimemagazine.com

Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

These pretty Ham, Pineapple, and Cucumber Sandwiches,
garnished with thin slices of cucumber, will add a touch of elegance
to your tea table.

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Chicken in Port Wine / Kylling i Portvin

A chicken recipe from ”French Cooking” published by
Golden Appel in 1968

Chicken in Port Wine / Kylling i Portvin

I bought this book in a used book shop here in Oslo the other day. I didn’t check it very thoroughly, just made sure there was lots of colour phictures. When I got home and started to scan the book I realised that the recipes and the pictures were not on the same page at all. Irritating of course, it makes scanning a lot more time consuming.

Well, my mistake, but I’m a stubborn sod, so I scanned it anyway – Ted  😉

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Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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