A classic soup recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
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.”
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.
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.
A classic British recipe found in “Robert Carrier’s Kitchen Cook Book” published in 1980
The 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.
A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970
I’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 😉
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.
A recipe from “Robert Carrier‘s kitchen Cook Book”
published in 1980
The 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.
A recipe from “Alt om Urter” (All about herbes) published by Den Norske Bokklubben in 1985
Scones 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
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.
A dessert recipe from a special 17th of May menu found on godt.no
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.
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.