You will get a wonderful color on the cordial if you let the peel stay on the rhubarb and if you want, you can also add a handfull of raspberries or strawberries for color and taste.
This is raw cordial so it has shorter shelf life than boiled cordials, but it’s the taste of season and summer so enjoy the moment. Bring a bottle at the summer party, it will guaranteed be a popular gift.
A classic Danish lunch recipe found in “Mat til Hverdag og Fest” (Food for Everydays and Parties) utgitt av Hjemmets Kokebokklubb i 1984
Breaded plaice with juicy, delicious fish meat under a delicate crust and served with tartar sauce and a little crispy salad and a lemon slice. This is party food at everyday prices. Fresh or frozen everyone likes plaice.
A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
Serve this delicate salmon with boiled potatoes and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.
Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.
A classic dessert recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebokklubb in 1979
The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.
A recipe from a free e-booklet called “10 inspirerende oppskrifter med Jarlsberg” (10 inspirational recipes with Jarlsberg) published by tine.no
Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.
A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book – Beef Classic and Modern) published by the Norwegian Information Office for Meat
Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.
While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.