Old-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

A preserve recipe found on what was then called about.comOld-Fashioned Strawberry Preserves / Gammeldags Jordbærsyltetøy

This quick and easy recipe for strawberry preserves is made without added pectin. It’s a vintage recipe and it makes about four half-pint jars.

A candy thermometer is recommended for the best results. There are other methods for testing the preserves. See the jelling tests below the recipe.

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

An exiting way to preserve pears found on frukt.noPear Marmalade with Saffron and Chili / Pæremarmelade med Safran og Chili

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.

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Quince and Geranium Jelly / Kvede og Geranium Gelé

A classic English preserve recipe found in
“Harrods Cookery Book” published in 1985

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The golden, down-covered quince changes color when it is cooked to give a pinkish-amber jelly. This autumnal fruit is high in pectin and is therefore ideal for jams, jellies and preserves. For an English touch to a meal, serve with meat or poultry.

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Galia Melon Jam / Nettmelonsyltetøy

A recipe from “Sylting og Dypfrysing” (Jam Making and Deep freezing) published by Hjemmets Kokebokklubb in 1981melonsyltetøy_post

000_nettmelon_cr_thumb[1]Galia Melon has a distinctive grid pattern on the shell. The shell has a base color that is bright yellow, and the web pattern is gray-white to almost golden brown. Galia Melon is a big and round melon with a yellow and juicy pulp. It is actually somewhat larger than all the other sugar melons and can reach a weight up to 3-4 kg. The taste is aromatic, sweet and delicious.

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Homemade Strawberry Jam / Hjemmelaget Jordbærsyltetøy

A simple straightforward Norwegian recipe for
strawberry jam found on frukt.no

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Homemade is usually the best, and so it is with strawberry jam too. What’s better than waffles, French toast or fresh bread with homemade strawberry jam?

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Apricot and Lavender Compote / Aprikos og Lavendel Kompott

A recipe found on TESCOrealfood
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Eat Healthy And Well All Week – Day 5 – Fried Herring With Basil Sauce / Stekt Sild Med Basilikumsaus

A recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebok Klubb in 1979

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“Hverdagsmat” feature a full week’s dinner menu of healthy and nice tasting food and this week I’ll post one each day – Ted

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Plum-Peach Tarts – Plomme Og Fersken Terter

A recipe from “Knudsen Recipes” published by Knudsen Dairy Products in the sixties

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Plum-Peach Tarts make a grand finale to a guest dinner. A fluff of Sour cream Cream adds the crowning touch.

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Wiener Schnitzel – Breaded, Fried Veal From Austria

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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Vienna allege – and not without reason – that the real Wiener Schnitzel is only available in Vienna. Maybe the Vienna air is an essential part of this course . Elsewhere, one very often get served Wiener Schnitzel as a thick piece of tough meat that has very little to do with the original. If you follow this recipe you should , however, get the right result. In it’s  hometown the schnitzel is sometimes placed momentarily in a cloth before it is served. The reason for this is a Vienna proverb, which says that the real Wiener Schnitzel should be so free of grease, that a lady should be able to sit on it wearing her best dress, without getting grease stains on it.

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Jam Cake

A recipe from Delicious Dairy Dishes published in 1936
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