White Mini Pizzas with Jarlsberg Cheese / Hvite Minipizzaer med Jarlsberg

A mini pizza recipe found in “10 inspirerende oppskrifter
med Jarlsberg” (10 inspiring recipes with Jarlsberg)
a free booklet published by Tine

White mini pizzas with crème fraiche, Serrano ham, pear and thyme.

Poire Jaqueline / Pære Jaqueline

A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936

A most delightful way of serving ice cream is with fruit. Fresh or canned fruit may beused and the amount of sugar varied as necessary. A little whipped cream or soft custard is a pleasant addition.

Pear Marmalade with Saffron and Chili / Pæremarmelade med Safran og Chili

An exiting way to preserve pears found on frukt.no

A yummy and slightly different marmalade with pear, saffron and chili. The marmalade goes great with  fried meat and it makes a delicious sandwich spread.

Pears On the Camp Fire / Pærer på Bålet

A dessert recipe found on Dagbladet.no/mat/

One should always bring some fruit on a hike or camping trip so why not try your hand at this delicious hot dessert. A two ingredients recipe, it just couldn’t be more simple.

Tourte aux Poires – Pear Tart / Pæreterte

A classic  tart recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by 
Hjemmets Kokebokklubb in 1980

I guess we’ve all baked apple tarts and pies so why not try this French farmhouse recipe with pears for a  change.

Pinza – Venetian Cornmeal Cake / Maismelkaker fra Venezia

A classic Italian cake recipe in a modern version
found on epicurus.com

Venetian Cornmeal Cake is a very old recipe, modernized here by Mary Ann Esposito. The dense cornmeal cake is full of dried fruit and nuts. The cake is rustic in appearance and refined on the palate.

Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

A delicious soup recipe found in “50+ Quick & Easy Recipes”
Published by Gotham Steel

Butternut squash (Cucurbita moschata), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.

Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.

History

The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett claims that the Waltham Butternut squash was developed during the 1940s by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station. She also claimed that name came from “smooth as butter, sweet as nut”.

Hernekeitto – Finnish Pea Soup / Finsk Ertesuppe

A classic Finnish soup recipe found in “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

All the Nordic countries have their own version of pea soup as do most countries in the world I guess. This is the Finnish take on the soup – Ted

Chinese Pears / Kinesiske Pærer

A classic French dessert recipe found in “Mat For Alle Årstider”
(Food For All Seasons) published by Det Beste in 1977

Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted  😉

Cheese Sandwich with Bacon, Pear and Caramelized Onions / Ostesmørbrød med, Bacon, Pære og Karamellisert Løk

A greatrecipe for cheese sandwiches found on aperitif.no

When cheese sandwiches are made with so much love as these you got real party fare. This recipe has that little extra that turns you into a kitchen hero.

Warm Raspberry Soup with Pear Salad and Waffles / Varm Bringebærsuppe med Pæresalat og Vafler

A great dessert soup recipe found on kiwi.no

Extend the summer feeling a little with this fresh
and varm raspberry soup.

 

Honey Baked Pears / Honningbakte Paerer

A nice dessert recipe  from “Nye Mesterkokken”
(The New Master Chef) published in 1974

When there are nice pears to get hold of in the shops, it is nice to be able to vary them. Try to bake them in the oven with honey and lemon – Easy and delicious. Bake them cut in halves. Ice cream or whipped cream goes well with the dish.

Recipe in English – Oppskrift på norsk

Recipe posted at:

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Cardamom Cake With Pears / Kardemommekake Med Paerer

A juicy cardamom cake recipe  from “Nye Mesterkokken”
(The New Master Chef) published in 1974

This recipe may seem a little different, but is really a good variation on the “old-fashioned” cardamom cake. You may use both overripe pears or windfalls, fruit of the highest quality is not needed.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

Heavenly Fish Patties / Himmelske Fiskekaker

 

A recipe from the recipe pages on Den Lille Nøttefabrikken’s (The little Nut Factory) homepages

 

Heaven and sea meet inn these amazingly succulent fish patties. Make sure you do not fry them for too long!

See this and other delicious recipes on:

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