Cream toffees are great for Christmas gifts for friends with a sweet tooth. Put them in a big serving dish and decorate with small spruce twigs and a big red ribbon.
A recipe for a traditional Norwegian dessert recipe
found on New Scandinavian Cooking
Andreas Viestad writes: Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.
It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.
A recipe for a warm potato salad found on gilde.no
Potato salad is always best if you mix the potatoes and the dressing, in this case with ramsoms, while the potatoes are still hot. But you can also use the leftover potatoes.
The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.
An old Swedish Classic dinner recipe from godmat.org
A delicious old classic from the Swedish cuisine.
A juicy pork chops recipe found on aperitif.no
An old-fashioned way to conserve raspberries frukt.no
Make a bottle or two of raspberry vinegar, then you have a delicious basis for dressings and desserts. It’s also a great host gift to bring along when you’re invited for dinner or tea.
A party snack/canapé recipe found on chatelaine
Cooked frozen shrimp is a great time saver when preparing for a party.
A traditional German recipe found on sparkrecipes.com
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.
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.
Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.