The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted
Pancake recipes found in “A recipe No Other Mammy Cook Could Equal” published by The Quaker Oats Company in 1928
Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical black characters. The character appears to have been a Reconstruction era addition to that cast.
Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.
* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.
A simple but delicious jam recipe found on Bite From The Past
The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.
This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.
In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.
I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!
Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this recipe, it is quick and easy to make, is comforting yet not heavy.
The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue; fruit is added either in the base of the dish or between the base and meringue; the choice is yours.
Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd – even marmalade. The variations of Queen of Puddings are endless. Enjoy
Queen of Puddings is also known as Monmouth Pudding and Manchester Pudding though these are ever so slightly different.
A recipe for classic Norwegian hiking food found on brodogkorn.no
Wholemeal pancakes are great hiking food. Pour flour, whole wheat, oatmeal, eggs and milk in a bottle, and cook the pancakes on your camping stove or in a frying pan on your camp fire. Serve them with jam.
A classic Norwegian jam recipe found in “Sylting og Dypfrysing” (Jam Making and Deep-freezing) published by Hjemmets Kokebokklubb in 1981
Back in the fifties and sixties when I was a kid most families around where we lived headed for the mountains or the woodlands to pick berries as soon as they were ripe. My family picked raspberries, lingonberries,coudberries and blueberries every year and my mom would make jams and jellies. Strawberries and apples were bought around the same time and and they ended up as jams and jellies too.
Anyone who have tasted homemade conserves like these know that they beat the shop bought stuff by a mile – Ted
A classic Central European recipe found in “The Best of International Cooking” published by Hamlyn in 1984
Livancy is a traditional pan fried cake originating from Central Europe and could be described as something in between the French crêpes and the American pancakes, except livancy are not as boring as the American pancakes and not as irritatingly posh as crêpes – they are just right.
For those who are not familiar with them, livancy are small, slightly sweetened spongy cakes which are usually served with sweet toppings. Although the recipe itself is very simple you can let your imagination run wild when it comes to these toppings. The traditional decorations are any kind of jam, whipped cream and fruit on top.
A recipe from “Sylting og Dypfrysing” (Jam Making and Deep freezing) published by Hjemmets Kokebokklubb in 1981
Galia Melon has a distinctive grid pattern on the shell. The shell has a base color that is bright yellow, and the web pattern is gray-white to almost golden brown. Galia Melon is a big and round melon with a yellow and juicy pulp. It is actually somewhat larger than all the other sugar melons and can reach a weight up to 3-4 kg. The taste is aromatic, sweet and delicious.
Seville orange (or bigarade) is a widely known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia