A breafast/lunch recipe found on gilde.no
Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.
An article by Danielle Hayden posted
on BBC New 14 October 2016
Panic spread across the UK as it emerged that the much-loved yeast extract Marmite was at risk of being removed from the nation’s supermarket shelves. But what is the story behind this most British of brands?
In the late 19th Century Liebig stumbled across the delicious realisation that brewer’s yeast could be concentrated then eaten. Yum. Not long after, in 1902, the Marmite Food Company was founded in Burton-upon-Trent, Staffordshire – a place where the raw ingredients were readily available from the town’s many breweries.
Since the 1920s, Marmite has been sold in its distinctive bulbous glass jars, with a picture of a marmite pot on the red and yellow label a reminder of the origins of its name.
The brand is more popular now than it ever has been, but it had its heyday when it first came out because it was the only food at the time that could give people vitamin B.”
The early 20th Century saw Marmite become a classic British savoury treat as it was included in World War One rations. It would remain popular among troops and civilians alike in World War Two and beyond – it was sent out to homesick British troops in Kosovo in 1999.
The original recipe for Marmite contained yeast extract, salt, spices and celery. Later, folic acid, vitamin B12, thiamin and riboflavin – vitamins that occur naturally in some foods – were added in high concentrations, but the exact composition of the spread remains a trade secret.
The yeast extract became so popular the Burton factory could not keep up, so the company converted a former brewery in Vauxhall in London into a second plant. The smell from the site was said by one resident to be “disgusting” although the tangy whiff of Marmite-making is no longer an issue as the factory closed in the 1960s.
Today, the Marmite plant in Burton produces about 50 million jars a year, most of which are consumed domestically. While beloved of Brits – if not those who live within smelling distance of its production – the brand is not so popular in other parts of the world.
In 2011, Marmite was banned in Denmark because it fell foul of the country’s law restricting products fortified with added vitamins.
It can be almost impossible to find on the shelves of many foreign countries’ shops, and has been named as one of the top food items British people take abroad with them.
In 2000, as Marmite entered its third century of dividing opinion, the brand, which had been bought by CPC International Inc, merged with international goods supplier Unilever. But despite its status as being part of a vast multinational company’s portfolio, even today this most British of products is still made in Burton.
Residents remained so proud of the spread that in 2010 a monument, nicknamed the “Monumite”, was put up in the centre of the town, making Marmite quite literally an iconic product.
Mr Liebig, the lovers of Marmite salute you. Here’s to 100 more years of a love-hate relationship.
A picnic loaf recipe found on tescorealfood.com
It is still high season for picnics here on the northern hemisphere so if the weather is agreeable there is no reason to sit down indoors to have lunch. Pack the lunch and find yourself a nice peaceful spot. Remember winter is back in just a few months – Ted
A delicious breakfast idea found on meny.no
This is a sandwich perfect for a full breakfast! Buy half-baked bread and make a sandwich of fresh bread with aioli, Provence ham, finely chopped spring onions, cherry tomatoes and toped it all with a fried egg for each. Simple and fast breakfast, but very good.
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.
A fresh take on the club sandwich found in
“Torsk til Hverdag og Fest” (Cod for Everydays and Parties)
a free E-book published by Godfisk!
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good mood is guaranteed. With its firm white fish meat and its delicate flavor, the cod fits just perfectly both for everydays and parties.
Cheese sandwiches is a snack dish that never seems to go out of style.
I’ve found recipes for such from every decade through out the last
century and both decades in this. Cheese sandwiches really
deserves to be called a classic – Ted
The English author and singer/songwriter Michael Harding say on an intro to one of the songs on one of his records “Beans are bad at the best of times”. Although I’m a big fan I can’t quite agree with him there, I’m actually quite fond of beans – Ted
An inter-war years sandwich recipe found on CookIt
Cucumber sandwiches were often served as part of a formal afternoon tea. They had been very fashionable for the upper classes in the Edwardian era and had now become part of ordinary people’s afternoon tea.
Lyon’s Corner Houses were a popular place for people to go and have tea, scones and sandwiches. This recipe comes from a former employee of Lyons, Mrs Olive Bloomfield.
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.
Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.
The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist.
Reuben Kulakofsky, Blackstone Hotel, Omaha, Nebraska
The most widely accepted origin holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935.
The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed as Reuben Sandwich Day.
Reuben’s Delicatessen: New York City
Another account holds that the Reuben’s creator was Arnold Reuben, the German-Jewish owner of the famed Reuben’s Delicatessen (1908 – 2001) in New York City. According to an interview with Craig Claiborne, Arnold Reuben invented the “Reuben Special” around 1914. The earliest references in print to the sandwich are New York–based, but that is not conclusive evidence, though the fact that the earliest, in a 1926 issue of Theatre Magazine, references a “Reuben Special”, does seem to take its cue from Arnold Reuben’s menu.
A variation of the above account is related by Bernard Sobel in his 1953 book, Broadway Heartbeat: Memoirs of a Press Agent. Sobel states that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while also noting that the original “Reuben Special” sandwich of 1926 did not contain corned beef or sauerkraut and was not grilled.
Still other versions give credit to Alfred Scheuing, a chef at Reuben’s Delicatessen, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.
A historic wild fruit recipe found on World Turn’d Upside Down
Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: When Pehr Kalm, a Swedish-Finnish naturalist, visited Pennsylvania in the 1750s, he remarked that crab apples were plentiful but were not good for anything but making vinegar. Crab apples have a reputation of being a useless fruit and a nuisance. As Pehr Kalm suggested, I had actually intended to make vinegar out of my collection.
Once the tweeting birds were replaced with squawking crows, too close for comfort, I decided I had enough to make a small container of vinegar and one of preserves of some kind. I took the collection home and rinsed it in a few washes. I was still unsure of what kind of preserve I wanted to make. I was stuck between making marmalade and jelly. I ended up making jelly because more people would enjoy it.