A baking recipe found on madogbolig.dk
The secret with the world’s most juicy bread is that it is baked in a pot in the oven. You can also make a delicious pot of bread.
Find a heavy stoneware po tin the cupboard, andmake this most delicious bread with few ingredients. When baking your bread in a pot with a lid, the moisture does not evaporate, but keeps the bread deliciously juicy. Pot bread have become hugely popular in recent years, because it produces a bread that reminds of real Italian bread – and without to much effort. If you do not already have a stoneware pot, now is the time to get one.
A recipefor a traditional Norwegian Saturday porridge
found on norsktradisjonsmat.no
Delicious porridge with long traditions. This recipe is taken from “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.
Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.
A condiment recipe found at BBCfood
Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe. While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.
A classic sweets recipe found on food52.com
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.
A recipe for a dairy free milk found on bhg.com
Silky nut milks are a great alternative to traditional dairy milks
and are surprisingly simple to make.
For a smoother milk, strain with a cheesecloth.
A great how-to-do-it recipe found on
A Taste of History with Joyce White
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.
A recipe for homemade cheese found on about.com/food/
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.
A great ’how to’ recipe found on about.com/food/
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.
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 appetizer found on dinmat.no
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.