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 “Famous Florida Chefs’ Favorite Citrus Recipes” published by Florida Citrus commission in 1970
A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”
The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century
A traditional Norwegian hot drink found on meny.no
Bishop is traditional Norwegian hot, alcoholic, spicey drink that reminds of gløgg, just that it also contains orange. This is really something to warm a frozen body on those rainy autumn evenings that’s coming soon. Maybe along with some gingerbread with, for example, blue cheese and figs.
A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
A dinner recipe found in “Edelmiddag” en gratis E-booklet published by Gilde.no
The plates on the pictures in this booklet are divided into two. The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories that taste very well with the pork.
An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
I have to confess that I have never been particularly excited about dessert gellies. Even as a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted
A starter/dessert recipe fond in “Sundt og Godt” (Healthy and Delicious) published by Det Beste in 1988
Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted
A fancy cake recipe just right for the upcoming Easter found in “Igleheart Cake Secrets” published in 1928
This is the second of these old Igleheart’s cookbooks from the 1920s I’m posting from and again I’m struck by how little baking recipes and traditions have changed over the years in comparison with other food. We seem to like cakes and cookies to be as they always have been and I find that rather pleasant in our modern world of constant change – Ted