Orange and Lemon Cream / Appelsin- og Sitron Krem

A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Orange and Lemon Cream / Appelsin- og Sitron Krem

Just by looking at the list of ingredients you know that this dessert
is going to taste absolutely delicious – Ted

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Chicken Breast with Lemon / Kyllingbryst med Sitron

A juicy chicken recipe found in “Grillmat” (Grilled Food) in the
series
“Kjøkkenbiblioteket” (The Kitchen Library)
published by Aventura Forlag in 1992

Chicken Breast with Lemon / Kyllingbryst med Sitron

Skin and boneless chicken breasts fried on the grill gives fewer calories. If you want to make them even more juicy, serve them topped with a slice of lemon butter.

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Orange Mousse / Appelsinfromasj

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985

Orange Mousse / Appelsinfromasj

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

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Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

A starter/dessert recipe fond in “Sundt og Godt”  (Healthy
and Delicious) published by Det Beste in 1988

Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

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

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Daffodil Cake / Påskeliljekake

A fancy cake recipe just right for the upcoming Easter
found in “Igleheart Cake Secrets” published in 1928
Daffodil Cake / Påskeliljekake

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

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Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

A shelfish recipe found in “Famous Florida Chef’s
Favourite Citrus Recipes” published in 1970

Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

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Spiced Hot Chocolate / Krydret Varm Sjokolade

A hot beverage recipe from the 17th century found on historyextra.comSpiced Hot Chocolate / Krydret Varm Sjokolade

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.

Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.

I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.

This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!

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Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976
Orange Blossom Crepes_post

Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

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Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

A contemporary take on a traditional Spanish
dessert recipe found on meny.no

Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.

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St Clement’s Pie / St Clements Pai

A classic British pierecipe foung on BBCgoodfood
St Clement’s Pie / St Clements Pai

A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.

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Chocolate Orange Pots / Sjokolade og Appelsinformer

A dessert recipe found in “The Chocolate Book”
by Valerie Barrett published in 1987

Chocolate Orange Pots / Sjokolade og Appelsinformer

Chocolate and orange is a delicious combination. The orange adds a bit of freshness to a chocolate dessert that otherwise might seem a little too heavy.

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Mascarpone Gratinated Blackberries with Orange / Mascarponegratinerte Bjørnebær med Appelsin

A delicious dessert recipe found on kiwi.no
Mascarponegratinerte bjørnebær med appelsin_post

It is important that the berries are still frozen when placed in the oven. The secret of this dessert is the combination of warm, bubbling cheese with berries that are still slightly frozen. Absolutely delicious!

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Earl Grey Teacakes / Earl Grey Teboller

A delicious bun recipe found on bbcgoodfood.com
Earl Grey Teacakes / Earl Grey Teboller

Fruit buns flavoured with aromatic tea and orange to be served toasted with lashings of butter.

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Orange Syrup / Appelsinsirup

A delicious sweetener recipe found on madogbolig.dk
Orange Syrup / Appelsinsirup

Make your own thick orange syrup, and treat friends and family to the most delicious syrup for pancakes or ice cream.

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Almond Meal Cake with Orange, Ricotta and White Chocolate / Mandelmelkake med Appelsin, Ricotta og Hvit Sjokolade

A juicy gluten-free cake recipe found on meny.no
Almond Meal Cake with Orange, Ricotta and White Chocolate

With almond and ricotta, this gluten-free cake is the world’s juiciest! And with its delicious taste of orange and white chocolate, it becomes really difficult to turn down. The recipe is intended for a round mould, 23 cm / 9 inch in diameter.

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