Calumet Cream Puffs / Calumet Vannbakkels

A recipe from the “Calumet Cook Book” published in 1921
Calumet Cream Puffs / Calumet Vannbakkels

Back in my childhood cream puffs, particularly cream puff wreaths, were regarded as just about the most delicious kind of pastries one could be served. But as I’ve told you before, little Ted had a sweet tooth the size of a small South American country and as you will notice, the recipe contains no sugar. My old female relatives who were famous for their cream puffs were even stingy with the sugar in the whipped cream.

As our family were on our way to visit one of these old stingy bats little Ted was praying for anything but cream puffs. But what do you think happened.  Those old bats always had to show off with their damned cream puffs. The fifties were hard I tell you, just ask anyone who was there – Ted   😉

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Australian Banana Crescents / Australske Bananhorn

A fancy dessert recipe found in “The Best of International Cooking” published by Hamlyn in 1984
Australian Banana Crescents / Australske Bananhorn

In my eyes you just can’t go wrong with bananas. I love them in any form or shape, but then again, that’s just me  😉

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Iceland Scallops with White Wine Sauce / Haneskjell med Hvitvinssaus

A shelfish starter found in “God Mat Fra Sjøen” (Great Food
From The Sea) Published by Gyldendal in 1984
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Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-Iceland scalloparctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.

Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

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This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.

Dutch Boterletter / Nederlandsk Boterletter

A Dutch speciality found in “European Favourites”
by Carol Wright published by Collins in 1973

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The flaky, buttery crust combined with the wonderful almond filling makes this Dutch cake a unique treat. No Sinterklaas* celebration is complete without an authentic beaten letter – a delicious letter made of light pastry.

* Sinterklaas is the Dutch version of Saint Nicholas (Sint-Nicolaas in Dutch) which is celebrated 5th-6th. December. The Holy Nicholas was bishop of Myra in Asia Minor and died in the middle of the 300s. According to the legends he helped the poor people with gifts, which lies behind the tradition of Nicholas as Santa Claus with gifts.

Sinterklaas has given its name to the American Santa Claus via the Dutch immigrants in the United States in the 1600s and 1700s.

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Blueberry Cream Cheese Pastries / Wienerbrød med Kremost og Blåbær

A great pastry recipes found on betterhomesandgardens.com
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These are the classic fruit pastries you find at bakeries. Frozen puff pastry dough makes it easy for you to bake them yourself to enjoy with your morning coffee or tea. Or why not make them for your next picnic, blueberries are just made for enjoying outdoors.

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Quiche with Herbs / Quiche med Urter

A recipe using both fresh and dry herbs found in “Alt om Urter”
(All about Herbs) published in1985

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Summer Sausage Rolls / Sommerens Innbakte Pølser

A great picnic recipe found on bbcgoodfood.com
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The most remarkable about these sausage rolls is that they don’t contain the smallest vestige of sausages, but are filled with chicken, bacon, basil and sundried tomatoes. But don’t let that scare you, they are just perfect both for a picnic or with a cup of tea in the garden – Ted

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Pasties with Mint, Ginger and Peas / Piroger med Mynte, Ingefær og Erter

A great picnic recipe found on cookingcannaltv.com461_Beef Pasties with Mint, Ginger and Peas_post

Reinvent the Cornish pasty — a crimped half-moon pastry filled with beef and root vegetables — by sourcing flavors found in Mexican empanadas and Indian samosas.

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Tiddy Oggies – Potato Pasties / Innbakte Poteter

A classic British recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
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traditional badge british_flatThe name literally means potato pasties. The rich shortcrust pastry often contains dripping from the Sunday joint of beef or pork which makes it particularly nourishing. The recipe is especially useful when meat is in short supply, but you can increase the proportion of meat to make it equal to that of potato and swede.

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Crayfish Soup with Puff Lids / Krepsesuppe med Butterdeigslokk

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984
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I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly  ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted

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Apple Turnovers / Epletriangler

An afternoon tea classic found on essentially-england.com524_Apple Turnovers_post

What are apple turnovers? At the most basic, they are sugar-covered puff pastry triangles, filled with stewed apples. But at their most wonderful, apple turnovers can be a lot more than that. Served hot from the oven, golden and crunchy with sugar, filled with spiced apples they make a memorable end to a meal.

Alternatively, you can serve them cold with your afternoon tea. In that case, a second filling of whipped cream may be added to the pastry triangles.

Whichever route you choose, apple turnovers need to be fresh to be memorable, the puff pastry at its most crunchy. There’s nothing appetising about soggy, flabby pastry. And there are many brands of good quality ready-made puff pastry in the shops if you don’t feel like making your own.

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Recipe posted at:
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Napoleon’s Cake / Napolionskake

A creamy classic blessed by Napoleon himself found on klikk.no590_Napolionskake_post

According to some sources, it was Napoleon’s chef Closeau who originally developed the wonderful cake that is so loved the world over. Napoleon must have had a weakness for small, sweet pleasures. When none of the other chefs had managed to serve him a cake that was “the cake of all cakes’ he put his chief cook on a mission to develop the small  creamy cake that is a favourite where ever people meet to spend some time together over a cup of tea or coffee even to day.

Myths say that the recipe with Closeau’s signature and Napoleon blessing are hidden somewhere in the prison at St Helena where Napoleon died, and that in the recipe are the small secret ingredient that makes this cake the very best. Maybe, if the myths are correct, it is rum cream there was talk about?

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Recipe posted at:
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Filled Gorgonzola Bars / Fylte Gorgonzola Stenger

A great appetizer recipe found on oetker.no

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Gorgeous blue cheese bars, perfect for party appetizers. A glass of dry cherry and a few of these and your guests will feel welcome and at ease 🙂

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Ham Crescents / Skinkehorn

A recipe from “Småretter” (Snacks) published by Hjemmets Kokebok Klubb in 1979

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Medieval Monday – Chicken And Leek Pie / Kylling Og Purrepai

A medieval pie recipe from epicurius.comMedieval Monday copy015_kylling og purrepai_post
From Epicurius:
An historic recipe dating back to medieval Wales, Chicken and Leek Pie offers incredible, comforting flavours and simple luxury.  This was elegant cuisine then as it remains today.  This is one of a range of great recipes that came over to the United States in its early, colonial days, becoming a favourite of taverns and home cooks.  It forms the basis for Chicken Pot Pie, it’s more common American cousin.

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