Here’s How to Cool off With Coffee

Recipes from an coffee ad published by
The Pan-American Coffee Bureau in 1956

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The Pan-American Coffee Bureau kindly brings you advice on both how to brew your ice coffee and how to enjoy it.

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Real Mint Sauce / Ekte Engelsk Myntesaus

A classic British recipe found on bbc.com/food/
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A thin savoury sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb. Mint grows so freely that once you know the trick you never need buy mint sauce again.

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Home Made Pink Limonade / HJemmelager Rosa Limonade

A classic picnic limonade recipe found on BBC Good Food489_Homemade pink lemonade_post

It’s summer and here in Oslo we’ve had some really nice sunny days inbetween the rain and thunder and I hope you’ve had some sunny days too where ever you are. This limonade is just perfect for lazinig on the veranda, terrace or in the garden. Or why not do as the Victorians did and bring it for a picnic in the woods or in a park. What ever you choose, this limonade both looks and tastes great –Ted

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Red Currant Snow with Mint / Ripssnø med Mynte

A recipe from “Alt om Urter” (All about herbes)
published by Den Norske Bokklubben in 1985
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This book is actually basically a herb encyclopedia plus a large section about growing herbs. Luckily there is a smaller section of herb recipes at the end – Ted

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Lemon And Mint Cake / Sitron- Og Myntekake

A fresh take on the sponge cake found on tara.no441_Sitron- og myntekake_post

A delicious sponge that is flavoured with tangy lemon and fresh mint.

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Chocolate & Mint Toffees / Sjokolade Og Mintkarameller

A fancy toffee recipe from dansukker.no111_sjokolade- og myntekarameller_post

Toffees can be made year-round, but for many it will not be a proper Christmas without a few types of toffees among the homemade Christmas sweets.

To make toffees is a matter of training, and may not be the easiest thing to do, but when you have it licked,  the reward is toffees you can be really proud of.

The critical point is to boil the toffee mass long enough. The challenge is to find out when the mass has got just the right chewiness . boil you mass too little it becomes runny, leave the boil too long, and it gets hard as candy. If you use a digital thermometer or a sugar thermometer, you are guaranteed a perfect result. If you do not have such a thermometer, use the test described in the procedure.

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See this and lots of other delicious recipes on:
Treasure Box Tuesdayfiestafriday

Sjerrie-Spanspek-Balletjies – Melon Balls In Sherry / Melonkuler I Sherry

A Recipe from “Kullinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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See this and other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable-copy4332Treasure Box Tuesday