The picnic season is drawing near even here in Norway and this recipe is well worth remembering when you pack the the late spring’s first picknic basket.
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
Gumbos (poultry, meat, ﬁsh or shellﬁsh) are typícal of Creole cookíng with okra added to give the soup its glutinous quality. The soup evolved from a Choctaw Indian dish.
This rather simple and basic but delicious dish was a classic in Oslo restaurants in the nineteenth century up to the late sixties when the capitol’s population unfortunately lost track of their own culinary traditions and anything foreign from pizza to indian and chinese food became the order of the day.
It took nearly fifty years before we rediscovered our own traditional restaurant food and today we can fortunately again get a plate of steak with onion in a lot of the city’s restaurants.
In my youth I often dropped by my father’s workplace at lunch time on Saturday and we would cross the street to an old small and dark restaurant called “Brugården” for steak and onion, so I admit I’ve missed the dish and love the fact that it is now back on the city’s menus – Ted
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. The process of making this bun is very similar to that involved in producing the cinnamon roll. After being cooked traditionally the chelsea bun is glazed with cold water and honey. It is glazed while still hot so the water evaporates and leaves the honey, making the bun much sweeter.
Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may be used instead.
This recipe is obviously based on an old one from Roman times and is pretty freely interpreted. I can see several types of seafood in the picture that is not mentioned in the recipe, for instance squid and shrimps so I guess it is a type of use what you got kind of fish soup which seems reasonably enough. Most seafood is delicious anyway – Ted
A modern version of a classic Norwegian dessert
found on allers.no
Despite their name apple slices contains no apples today. Around the year 1700 they consisted of thin apple slices turned in flour and egg and then fried in butter in a fryingpan. But don’t let this unimportant detail keep you from making this modern day version of these delicious dessert goodies.
A classic Swedish dinner recipe found on receptfavoriter.se
The baked cod fillet is served with seafood sauce with shrimp, boiled potatoes and spinach. The dish can also be made with other fish fillets like pike perch, floundre or salmon.
A classic recipe found on dansukker.no
A classic toffee recipe found on MailOnline
Geordies call this cinder toffee, as it looks like golden lumps of coal. If you are Australian you will most likely call it honeycomb, if you are Irish it is yellowman and our Scottish chums call it puff candy. Whatever the name, it’s dramatic to make; it volcanically bubbles to the top of your pan while being heated.
A classic recipe from rimi.no – Recipe by: Christopher Sjuve
Hazelnut brittle ice cream is a type of ice cream I have never found anywhere else than in Norway, on the other hand here it is a real classic. When I was a kid back in the fifties you could only get three types of desert ice creams in Norway; Vanilla, Tress (one part strawberry ice cream, one part vanilla ice cream and of one part chocolate ice cream) and hazelnut brittle ice cream which was my favourite then and is my favourite still.
This is the way to make delicious, homemade hazelnut brittle ice cream. Try it, you wont regret it – Ted 🙂