A lean dessert recipe found on frukt.no
A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.
The frosting in this recipe, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.
An almond maringue recipe found on droetker.no
A 19th century refreshment recipe found on worldturn’udupsidedown
Stephanie Ann Farra who runs ‘World Turn’d Upside Down’ writes: This recipe was cooked for the Historical Food Fortnightly. A yearly challenge that encourages bloggers to cook a historical food every two weeks.
For this challenge I decided to take on a lemonade twist with pineappleade. Pineapples were exotic fruits in the 1800s, mostly grown in Jamaica. They were used for such dishes as ice cream, pudding, pineapple chips, fritters, drinks and marmalade. They were considered a “dessert” fruit and was often paired with sugar. Pineapples, being imports, were not as common as home grown fruits. The first large quantity producing pineapple plantation in Florida was started in 1860 by Captain Benjamin Baker, who was probably accustomed to the enjoyment of them at sea.
In Belgium there are several kinds of waffles, including the Brussels waffles and the Liège waffles.
In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
Every country if not every county has got their own waffle recipe here in Europe. This one from Brussels feature grated lemon peel and yeast which will make them fluffy and give them a fresh taste – Ted
A twist on a traditional condiment found on
A twist on the traditional brandy butter.
Sometimes it may be difficult to understand the background for some cake name. Regarding fragilities, one may feel fairly sure. These cakes are in fact delicate and fragile, just what one in French and English would call “fragile”.