Make this delicious stack of pan cakes, cut them like you would
an ordinary cake and serve with whipped cream.
A great way to end a meal.
A Spanish chicken recipe found on telegraph.co.uk
This rich Spanish chicken dish will become a firm favourite
in your household from day one.
A recipe for some grown-up sweets found on chatelaine.com
Add some grown-up sparkle with these delicious jelly squares
for your Easter sweets.
From the recipe text: It can not be repeated too often that you are fairly well covered for surprises in the form of suddenly arriving guests if you in the cookie jar have finished baked cookies that just need a quick whipped cream or the like to make you able to serve something really nice – such as some sherry waffles.
As you can see from the text above, Scandinavian housewive’s greatest fear back in the late sixties and early seventies was to be caught red handed by unannounced guests without some tempting goodies to serve with the coffee. Life was hard back then I can tell you, I was there – Ted 😉
As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted 😉
An updated Irish classic recipe found on delish.com
Creamy and spicy, this update on the classic Irish soup will impress any foodie and is hearty enough to be a meal in itself.
I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted 😉
A fascinating 16th century recipe found on theguardian.com
Although similar to a syllabub, posset is much richer because it is more like a custard than a cream. Possets were served in ceramic posset pots, which looked a bit like a teapot with two handles. They were usually very decorative and extremely expensive to buy. This dish is therefore one of a high standard. Posset was originally more of a drink than a pudding and was often given to people in rich households when they were feeling unwell.
The recipe is from: The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, commonly known as The Closet Opened, an English cookery book first printed in 1669. It is supposedly based upon the writings of Sir Kenelm Digby, being as the title page states “published by his son’s consent”.
The book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby’s travels around Europe, with recipes such as “Pan Cotto, as the Cardinals use in Rome”. The book echoes an earlier age with some hundred recipes for brewing mead and metheglin.
A traditional dessert made easy found on BBC FOOD
This traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time.
- Tipsy Laird Trifle / Den Småfulle Lordens Trifle (recipereminiscing.wordpress.com)
- Maple Banana Tiramisu Trifle [Vegan, Raw, Gluten-Free] (onegreenplanet.org)
- Paddy’s Day Pudding (blueskydaze.wordpress.com)
- Tropical Yogurt Trifle and A Giveaway! (thecrumbycupcake.com)
A recipe from “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published by Gyldendal in 1971
"Whoever comes last is going into the black iron pot … » is a part of a Norwegian children’s song game. And the last of the many wonderful ingredients we use in this dish is sherry, a large glass of the golden brown liquid, which gives this oxtail ragout its uniqueness.