Banana Walnut Cake / Banan- og Valnøttkake

A baking recipe found in “To Win New Cooking Fame –
Just Add Waluts” published by Diamond Brand Walnuts in 1937

Banana Walnut Cake / Banan- og Valnøttkake

Bananas and walnuts is a wicked combo as Jamie Oliver would
have said had he lived back then. And he would have been right
of course – Ted

000_england_recipe_marker_nytraditional badge baking_flat000_norway_recipe_marker_ny

Pax Cakes / Pax Kaker

A historic religious recipe found on epicurus.com

Pax-Cakes_post

Enter a caption

On Palm Sunday (the Sunday before Good Friday), in some parts of England, small cakes are handed out by the vicar to his congregation as they leave church. The cakes are called pax cakes (from the Latin for ‘peace’, pax). The custom goes back to at least the 16th century, when cakes and ale were given out during morning service and eaten and drunk in the church, to promote neighbourliness and good feeling at Easter.

Palm Sunday also has the nick name ‘Fig Sunday’ because Christ had wanted to eat some when travelling to Jerusalem. Figs were once traditionally eaten on this day.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Norwegian Soft Lefse / Mørlefse

A classic Norwegian lefse recipe found on brodogkorn.no
Mørlefse_post

Soft lefse is soft and sweet and extra nice with cheese. They are cooked on a griddle, and made with sour milk, sour cream, butter and golden syrup. You can also make a wholemeal version that makes for great hiking food.

000_england_recipe_marker_nytraditional badge norwegian_flat000_norway_recipe_marker_ny

Baking Soda Cake / Natronkake

A baking recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
natronkake_post

000_england_recipe_marker_nytraditional badge baking_flat000_norway_recipe_marker_ny

Swedish Sour Milk Bread /Svensk Surmelksbrød

A classic Swedish bread recipe fond on droetker.no236_svensk surmelkbrød_post

Using kefir or sour milk and dark syrup in bread dough was quite common in Scandinavia in the old days, It made the bread stay fresh longer.

Note: Don’t use cornsyrup in this resipe, but Tate & Lyle’s Black Treacle or similar dark syrup – Ted

000_recipe_eng000_recipe_nor

In Context:
The sugar cane refining process produced a treacle-like syrup that usually went to waste. In 1883, Charles Eastick, a chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow formulated how it could be refined to make a preserve and sweetener for cooking. The resulting product was marketed commercially in 1885 000_tate-lyle_01as “golden syrup”. However, the name ‘golden syrup’ in connection with molasses occurs as early as 1840 in an Adelaide newspaper, the South Australian.

The tin bears a picture of the rotting carcass of a lion with a swarm of bees and the slogan “Out of the strong came forth sweetness”. This is a reference to the Biblical story in chapter 14 of the Book of Judges in which Samson was travelling to the land of the Philistines in search of a wife. During the journey he killed a lion, and when he passed the same spot on his return he noticed that a swarm of bees had formed a comb of honey in the carcass. Samson later turned this into a riddle at a wedding: “Out of the eater came forth meat and out of the strong came forth sweetness”. While it is not known exactly why this image and slogan were chosen, Abram Lyle was a deeply religious man, and it has been suggested that they refer either to the strength of the Lyle company or the tins in which golden syrup is sold.[1] In 1904 they were registered together as a trademark, and in 2006 Guinness World Records declared the mark to be Britain’s oldest brand.[4] Lyle’s golden syrup was awarded a Royal Warrant in 1911.

000_tate-lyle_02

In 1921 Lyle’s business merged with Tate, a sugar-refining firm founded by Sir Henry Tate in 1859, to become Tate & Lyle. In 2010 Tate & Lyle sold its sugar refining and golden syrup business to American Sugar Refining.

Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) “washed” of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never crystallize again.

Text from Wikipedia

Coldbowl With Fruit / Koldskål Med Frukt

A traditional desert recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979

koldskål_post000_recipe_eng000_recipe_nor

See this and lots of other delicious recipes on:
Tickle-My-Tastebuds-Tuesday5TuesdaysTable copyTreasure-Box-Tuesday5

In context:
Kefir, keefir, or kephir (/kəˈfɪər/ kə-feer), alternatively kefir milk, or búlgaros, is a fermented milk drink made with kefir “grains” (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Text from Wikipedia

Related articles