Norwegian Wheat Biscuits / Hvetekjeks

A classic Norwegian  biscuit recipe  found in “Den Store Bakeboken” (The Big Baking Book) published Schibstedt in 1978

Biscuits, whether made with rye, oats or wheat, are very popular
in Norway. Any biscuit with good butter and Norwegian goat cheese
will bring good childhood memories for most of us. At least for me

Ted

Medieval Monday – Sweet Frumenty / Søt Frumenty

A Twelfth Night side dish recipe found on cookit.e2bn.org

This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).

This is the original recipe:

‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’

(Curye on Inglysch CI.IV.i.)

Pax Cakes / Pax Kaker

A historic religious recipe found on epicurus.com

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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.

Whole Grain Rolls / Helkornrundstykker

A classic Danish recipe from “Spennende Mat” (Exiting Food)
published by Skandinavisk Presse in 1980

Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.

Homemade Wheat Bread / Hjemmebakt Hvetebrød

A classic Norwegian bread recipe found on brodogkorn.no

What could be better than mom’s homemade wheat bread?
Here is the recipe.

   

The Farmer’s Everyday Bread / Bondens Hverdagsbrød

A recipe for wholesome bread found on joker.no

The farmer’s daily bread is a healthy whole meal bread made with wheat and rye. A wise choices in life.

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Injerra / Traditional Ethiopian Bread / Tradisjonelt Etiopisk Brød

En exciting African recipe found on brodogkorn.no

This is a traditional Ethiopian bread that is quite like a pancake. Eaten at all meals and typically combined with egg, chicken, goat meat, vegetables and spicy sauces based on beans or peas.

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Rolls With Yogurt / Rundstykker Med Yoghurt

Wholesome rolls with yogurt found on brodogkorn.no

Exciting rolls made with barley, wheat, rye and yogurt. Freeze them and serve hot and fresh for Sunday breakfast.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

Viking Crisp Bread / Viking Knekkebrød

A Viking recipe found on ribevikingcenter.dk

Tasty crackers, crisp bread, flatbread, wheat loaf and rye loaf baked over the fire or in the oven were served with homemade butter, cheese, honey and ham. It smells fantastic and tastes even better.

Here is a Vikings recipe for crisp bread which are easily altered if you prefer baking your bread in a modern oven. Still, why not try bread making over a fire in the garden or on the grill on the terrace.

 Recipe in English –  Oppskrift på norsk

Recipe posted at: