I got a feeling that licorice is something you either love or hate. As a kid I loved the soft sweet ones, now I’m more partial to the harder salty ones, but wouldn’t say no to some sweet ones even now. You’ve guessed it, I know, I love licorice – Ted 😉
A traditional recipe from Northern Norway found on Aperitif.no
History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.
The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.
Everything’s Better with Butter – Making Butter at Home Using 21st Century Equipment
Joyce White who runs A Taste of History with Joyce White writes: One of the first historic cooking skills I learned was how to make butter in a crock churn. Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.
Don’t have a proper butter churn? No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.
If you want to make a very simple version of homemade goat cheese, this recipe using lemon juice and goat’s milk is the one. The acidity in the lemon juice thickens the milk and makes soft curds form. Once the liquid is drained away from the curds, viola, you have a basic but tasty version of homemade goat cheese.
White vinegar can also be used to make homemade goat cheese, although the lemon flavor is slightly more pleasing in the finished product.
Drying is a traditional Italian way to preserve an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year, particularly in the southern Italian regions of Calabria and Puglia.
The store-bought sun-dried tomatoes I had tasted were a bit leathery and tough, with not much flavor. They seemed like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade sun-dried tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.
Although it’s not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where perhaps drying food outdoors is not the best idea.
The solution? You can easily dry them in your oven.
A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970
I’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉
A traditional Norwegian recipe from the popular food site MatPrat
Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured meat. Curing meat is easy, and it tastes great! Here is the recipe for cured beef. Great as en evening snacks with a good mustard dressing and some pickles.
See this and lots of other delicious recipes here: