A simple take on the classic Knickerbocker
found on BBC good food
Why compromise on dessert, this low-fat pudding has all the taste
of a traditional knockerbocker glory.
Category Archives: Yogurt
The Plum Tart from “The Light Years” / Plummeterten fra "The Light Years"
A baking recipe inspired by literature found on theguardian.com
They all had dinner – fourteen of them round the immense three-pedestal table extended to its uttermost and even then they were crammed round it. They ate four roast chickens, bread sauce, mashed potato and runner beans followed by plum tart and what the Duchy called Shape – blancmange.
From “The Light Years” by Elizabeth Jane Howard
Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe
An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by Dairy Australia
I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted
Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter
A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.
Orange and Lemon Cream / Appelsin- og Sitron Krem
A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Just by looking at the list of ingredients you know that this dessert
is going to taste absolutely delicious – Ted
Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt
A cake recipe found in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus
A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.
Swedish Beet Soup / Rödbetssoppa
A traditional Swedish vegetable soup recipe
found on godmat.org
It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.
Greek Walnut and Brandy Cake / Gresk Valnøtt- og Brandykake
A juicy cake recipe found in “90 Years of KitchenAid –
The Cook Book” published in 2009
This syrup-soaked walnut cake is best served with a cup of espresso coffee. If the Metaxa is too strong for you, you could replace it with a fortified wine such as Vin Santo or sherry.
Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing
A starter/dessert recipe fond in “Sundt og Godt” (Healthy
and Delicious) published by Det Beste in 1988
Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted
Lamb in Yogurt Sauce / Lam i Yoghurtsaus
A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
Ted
Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus
A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.
Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt
A breakfast recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
A bowl full of steaming, old-fashioned oat porridge taste great with spicy fruit compote and a dollop of yogurt on top.
I grew up eating oat porridge every weekday as a kid. Mom soaked the oats over night and made the porridge in the morning. It was not a fancy kind like the one above, just plain porridge with a little milk and a drizzle of sugar, but I loved it anyway – Ted
Apple Waffles With Ice Cream And Raspberries / Eplevafler Med Is Og Bringebær
A classic Scndinavian waffle recipe found on aperitif.no
Waffle Day on 25 March is a Swedish invention, and why it is celebrated rests on a misunderstanding. The day is the same as “Vårfruedag” – the day Virgin Mary learns that she is with child. “Vårfruedag” turned over time into “Vaffeldag” (Waffle Day) in Sweden but also here in Norway, it was customary to celebrate “Vårfruedag” with cakes.
Although we feel an ownership to waffles here in Scandinavia, similar cakes are eaten most places in the world. They can be round or square, thick or thin – the heart-shaped waffles is however typical of Scandinavia. The first electric waffle iron was designed by General Electric and entered the market in 1911.
St Clement’s Pie / St Clements Pai
A classic British pierecipe foung on BBCgoodfood
A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.
