Rhubarb Compote with Homemade Ice Cream / Rabarbrakompott med Hjemmelaget Iskrem

A delicious summer dessert found on dagbladet.no
Rhubarb Compote with Homemade Ice Cream / Rabarbrakompott med Hjemmelaget Iskrem

If you want to make something special out of this dessert, take the time to make this beautiful ice cream with mint and ginger. But a shop bought variant will also tastes delicious with the tart rhubarb.

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Spicy Cake with Honey / Krydderkake med Honning

An old-fashioned cake recipe found on jacobs.no
Spicy Cake with Honey / Krydderkake med Honning

Spicy cakes like this are perhaps mostly associated with Christmas and winter here in Scandinavia, but this cake tastes just as nice with a cup of tea or coffee in spring and summer as well.

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Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful and tasty sauce found on frukt.no
Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful sweet and sour sauce delicious in wok dishes with vegetables or as dips for spring rolls. It also tastes delicious with fried chicken and fish dishes.

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Warm Orange Drink with Ginger / Varm Appelsindrikk med Ingefær

A spicy warm Christmas drink found on kiwi.no
Warm Orange Drink with Ginger / Varm Appelsindrikk med Ingefær

Oranges and ginger tastes of winter and Christmas.

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Gravlax Made with Ginger / Ingefærgravet Laks

An exciting way to make gravlax found on godfisk.no
Gravlax Made with Ginger / Ingefærgravet Laks

The best thing about making gravlax yourself is that it tastes much better than the one you buy. And you can add different flavors like in this recipe with ginger and mint.

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Finnish Cranberry Cake / Finsk Tyttebærkake

A Finnish cake recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978

Finnish Cranberry Cake / Finsk Tyttebærkake

It shouldn’t surprise anyone that we both bake and serve cakes with
cranberry jam around our neck of the woods – Ted

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Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

A spicy pork recipe found in “Svinekjøtt – Spennende og
Enkelt”
(Pork Exciting and Simple) a free recipe booklet
published by
 matprat.no

Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

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Apple Toddy / Epletoddy

A recipe for a lovely spicy toddy found on meny.no
Apple Toddy / Epletoddy

Autumn is just around the corner here Norway now, so the evenings are not that hot anymore so this simple recipe for a tasty apple toddy can be a good idea. If you love apple and ginger, this hot drink is just the thing for you.

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Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

A dessert recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989

Oat Bran ‘n Ginger Waffles / Havre og Ingefær Vafler

Enjoy the sweet aroma of these waffles with the healthful
benefit of oat bran. Top with fresh fruit.

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Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

A Chinese inspired stir fry dish found on oxo.co.uk
Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.

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Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988
Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

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Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

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Spice Cake with Strawberries / Krydderkake med Jordbær

En Cake recipe found in “Nye Mesterkokken” (The New Master
Chef) utgitt av Skandinavisk Presse AS i 1974

Spice Cake with Strawberries / Krydderkake med Jordbær

This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.

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Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

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Ginger Chicken /Ingefærkylling

A spicy chicken recipe found in “Fjærfe” (Poultry)
published by Hjemmets Kokebokklubb in 1982ingefærkylling_post_thumb[2]_thumb

Edible rootsThe history of Ginger goes back over 5000 years when the Indians and ancient Chinese considered it a tonic root for all ailments. While Ginger originated in Southeast Asia, it has a long history of being cultivated in other countries. At an early date it was exported to Ancient Rome from India. It was used extensively by the Romans, but almost disappeared from the pantry when the Roman Empire fell. After the end of the Roman Empire, the Arabs took control of the spice trade from the east. Ginger became quite costly like many other spices. In medieval times it was commonly imported in a preserved form and used to make sweets.

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