Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni  and can be translated as “pepper-water”.

The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.

By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”

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St Clement’s Pie / St Clements Pai

A classic British pierecipe foung on BBCgoodfood
St Clement’s Pie / St Clements Pai

A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.

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Ratafias / Ratafiaer

A classic British baking recipe found at epicurus.com
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The wonderful flavor of Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.

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Cornish Cream Tea / Cornwall Ettermiddags Te

A classic afternoon tea recipe found on travelaboutbritain.com
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Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.

* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.

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Apricot & Ginger Loaf / Aprikos- og Ingefærkake

A classic fruit cake recipe found on odlum.ie
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Tiddy Oggies – Potato Pasties / Innbakte Poteter

A classic British recipe found in “Robert Carrier’s Kitchen
Cook Book” published in 1980
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traditional badge british_flatThe name literally means potato pasties. The rich shortcrust pastry often contains dripping from the Sunday joint of beef or pork which makes it particularly nourishing. The recipe is especially useful when meat is in short supply, but you can increase the proportion of meat to make it equal to that of potato and swede.

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Fish and Chips / Fisk og Pommes Frites

A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970

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traditional badge british_flatI’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub  and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉

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Piccalilli – Sursyltede Grønnsaker

A traditional British relish recipe found on cookingchannaltv.com
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Served as an accompaniment to cold meats or as part of a Ploughman’s Lunch, tarty, tangy piccalilli is a relish of pickled vegetables and spices — particularly turmeric, which gives it an identifiable yellow color.

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Brixham Crab Scallops / Brixham Krabbe i Kamskjell

A recipe from “Robert Carrier‘s kitchen Cook Book”
published in 1980

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traditional badge british_flatThe picturesque fishing port of Brixham on the Devon coast brings in wonderful catches of fish, such as sole and turbot, as well as the more mundane mackerel. lt is also famous for its lobster, crab and scallops. Nowhere else, except in the West Country, would you find the following dish considered a reasonable luxury all the year round.

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Herbal Scones / Urtescones

A recipe from “Alt om Urter” (All about herbes) published by
Den Norske Bokklubben in 1985
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traditional badge british_flatScones is a typical British kind of baked goods, but it has over the years sneaked its way into Norwegian baking traditions as well. Probably because it is such a delicious little tidbit most Norwegians learn to apreciate on their summer holiday on the Isles – Ted

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Traditional Parkin / Tradisjonell Parkin

A traditional cake recipe found on thecakerecipe.co.uk
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Parkin or Perkin is a gingerbread cake traditionally made with oatmeal and treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, it is very widespread and popular in other areas, such as Lancashire.

Parkin is baked to a hard cake but with resting becomes moist and even sometimes sticky. In Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas.

Parkin is traditionally eaten on Bonfire Night, 5 November, but is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire, but is a mainly domestic product in other areas.

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Crepes Appleton

A dessert recipe from a special 17th of May menu
found on godt.no
 
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This recipe is a part of a 17th of May (Norway’s National day) menu inspired by King Olav’s favorite dishes.

Crepes Appleton got its name from Appleton House where King Olav was born. And maybe these small and airy “pancakes” were a sweet childhood memory for the  King? Crepe Appleton is still served at family gatherings there and is so popular a dessert that it might be served twice during the same meal.

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Welsh Cakes / Walisiske Kaker

A traditional British recipe originally brought
to you by picturebritaln.com

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From the land that brought you the unforgettable village of Llanfairpwllgwyngyllgogerychwyrndro-bwllllantysiliogogogoch comes a tasty treat that has been described as a cross between a fruit scone and a pancake. Welsh Cakes (bakestones or picau ar y maen in Wales) are made from flour, sultanas, raisins, and/or currants, and may be seasoned with spices like cinnamon and nutmeg. A couple of inches in diameter and half and inch thick, these little cakes are lightly dusted with caster sugar before being gobbled up by Welsh boys and girls.

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