A contemporary take on a traditional Spanish dessert recipe found on meny.no
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.
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.
A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
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.
A flashback from the seventies found on “European Favourites” published by Collins in 1973
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
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
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.
A chicken recipe from ”French Cooking” published by Golden Appel in 1968
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 😉