An appatizer/lunch recipe found in “Cappelens Kokebok” published in 1995
Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.
The little guy there is Potato Pete and he was part of a campaign introduced during WWII to encourage the British population to eat home-grown vegetables.
A filled cookie recipe found in “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published in 1971
From the recipe text: It can not be repeated too often that you are fairly well covered for surprises in the form of suddenly arriving guests if you in the cookie jar have finished baked cookies that just need a quick whipped cream or the like to make you able to serve something really nice – such as some sherry waffles.
As you can see from the text above, Scandinavian housewive’s greatest fear back in the late sixties and early seventies was to be caught red handed by unannounced guests without some tempting goodies to serve with the coffee. Life was hard back then I can tell you, I was there – Ted 😉
Imagine fresh, hot and juicy buns. Now, imagine also that you fill them with a lovely, sweet filling flavoured with pistachios. Lovely, huh? Now your those thoughts can become reality with this recipe for some fantastic delicious pistachio buns. Enjoy – Ted 🙂
This Peshawari naan recipe is simple and makes a great Indian cuisine side dish. They only take 8 min. to cook and complete any classic Indian dish. These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures.
They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.
An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984 The First Lady’s medallions are glazed pastry with butter cream filling. They can be finished well before serving.
As the coffee powder in the filling give the cakes an “adult” taste, it is perhaps not a good idea to bake these for a child’s birthday party – Ted 😉