An old-fashioned recipe for Norwegian Christmas sausages found on meny.no
Making home-made Christmas sausages like these is easier than you think! With this good old-fashioned recipe you will make sausages that tastes amazing. Enjoy them even in the weeks before Christmas. You can make them well in advance, they freeze very well.
An old recipe from Toten. This recipe is taken from the book “Amtmanninen og hennes døtre” (The country governor’s wife and her daughters), written by Torveig Dahl, Kirsten Gustad, Anne Mari Amlien, Vigdis Bjørhovde, Rita Wentzel-Larsen and Karin E. Jansen.
The book is based on the handwritten recipe from Ditlevine Weidemann and her daughters Ingeborg Marie, Nahyda and Amalie from Stenberg at Toten, where they lived from 1802 to 1901.
The country governor’s wife kept track of large and comprehensive households, and was responsible for ensuring that what was served for both everyday and parties was state-of-the-art and contentive for the family, for the staff – and for all the guests throughout the year.
A simple and quick recipe for jam found on frukt.no
Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted
Lovely jelly sweets recipes found in “Knox Gelatine Dainty Desserts – Salads – Candies” published in 1927”
I have to admit that I love homemade sweets. We always made marzipan, cream and chocolate caramels and candied fruit for Christmas when I was a kid and the thought of those can still make me drift off into lovely childhood memories. I think it’s time to start planning the easter sweets – Ted
Mustard is one of those condiments that comes in many flavors, textures, and varieties. While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, it would be a shame not to experience the more complex flavors of homemade varieties. If you’re new to mustard-making, this recipe is a great place to start. This basic country mustard is a pungent, grainy, all-purpose mustard that uses both coarsely ground mustard seeds and mustard powder.
Everything’s Better with Butter – Making Butter at Home Using 21st Century Equipment
Joyce White who runs A Taste of History with Joyce White writes: One of the first historic cooking skills I learned was how to make butter in a crock churn. Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.
Don’t have a proper butter churn? No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.
Marie who runs The English Kitchen writes: Our soft fruit is going great guns in the garden at the moment. It all seems to be ripening at once. We have never gotten so many strawberries as the bumper crop we are enjoying this year! We moved them into large pots on the patio, which seems to have agreed with them. Trust me when I say that I am not complaining!
With so much coming at once however, it can be somewhat of a challenge to use it. At present I am drying strawberries, raspberries and black currants in our food dehydrator, and I have frozen bags of them as well. This weekend I decided to make a summer fruit cordial with some of them . . . something delicious for us to remember summer with in the colder months ahead. The nice ones that you can buy in the shops are so very expensive . . . I thought it would be nice to make some of our very own.
A Cordial is a thick syrupy fruit drink, very concentrated. It can be drunk on it’s own in small quantities, or mixed with sparkling water and poured over ice for a refreshing drink. You can also make an alcoholic cordial:
If you are familiar with the Anne of Green Gables story, you will remember that on a lovely October day Anne invited her friend Diana over for tea in the afternoon. Marilla had told her they could have the raspberry cordial that was leftover from the church social. Anne took the wrong bottle and the pair proceeded to get very drunk!
If you want to make a very simple version of homemade goat cheese, this recipe using lemon juice and goat’s milk is the one. The acidity in the lemon juice thickens the milk and makes soft curds form. Once the liquid is drained away from the curds, viola, you have a basic but tasty version of homemade goat cheese.
White vinegar can also be used to make homemade goat cheese, although the lemon flavor is slightly more pleasing in the finished product.
Drying is a traditional Italian way to preserve an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year, particularly in the southern Italian regions of Calabria and Puglia.
The store-bought sun-dried tomatoes I had tasted were a bit leathery and tough, with not much flavor. They seemed like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade sun-dried tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.
Although it’s not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where perhaps drying food outdoors is not the best idea.
The solution? You can easily dry them in your oven.