A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia) published in 1994
Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.
A dessert recipe from “Crepe Cookery” published in 1976
I’ve loved thin pancakes like these ever since was a kid. There is a multitude of ways to fill them and this book feature recipes both for appatizers, lunch and desserts. I do think I love this book too – Ted
Karen Hammonds who runs https://revolutionarypie.com writes: John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century.
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.
A classic British dessert recipe found onBBC food
Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.
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.
It is important that the berries are still frozen when placed in the oven. The secret of this dessert is the combination of warm, bubbling cheese with berries that are still slightly frozen. Absolutely delicious!
Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.