An old-fashioned cake recipe found on jacobs.no
Spicy cakes like this are perhaps mostly associated with Christmas and winter here in Scandinavia, but this cake tastes just as nice with a cup of tea or coffee in spring and summer as well.
Tag Archives: Matblogger
Gravlax Made with Ginger / Ingefærgravet Laks
An exciting way to make gravlax found on godfisk.no
The best thing about making gravlax yourself is that it tastes much better than the one you buy. And you can add different flavors like in this recipe with ginger and mint.
A Sweet Temptation / En Søt Fristelse
A snack recipe found in “Kremost – Deilige Oppskrifter og
Enkle Serveringstips” (Cream Cheese – Delicious Recipes and Simple Serving Tips) a free e-booklet published by tine.no
Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler
A traditional Norwegian kake recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974
This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.
Vanilla Hearts / Vaniljehjerter
A recipe for delicious small filled cakes found in
“Dens Store Bakeboken” (The Big Baking Book)
published by Schibstedt in1978
Cauliflower Purée with Bacon / Blomkål Puré med Bacon
A tasty side dish found on gilde.no
Purée is a nice dinner accessory, where bacon does a good job as flavoring and topping. Test out different varieties such as Jerusalem artichoke purée, pea purée or as in the recipe below – cauliflower purée.
Apple Crescents / Eplehorn
Recipes for juicy sweet crescents found on frukt.no
Lovely sweet crescents with grated apples that taste like a dream freshly baked. Try them with your favourite cheese or marmalade. Double the ingredients and freeze half the crescents for later.
Rye, Ale and Oat Bread / Rug-, Øl- og Havrebrød
A recipe for a flavourful bread found on BBCfood
Serve this richly flavoured bread with a ploughman’s lunch
of chutney, pickled onions, apple and celery slices,
radishes and your favourite cheese.
Apple and Sauerkraut Sausage Skillet / Eple, Sauerkraut og Pølse Panne
A guick German type dinner recipe found in
“The Quick & Eary Armour Cookbook” published by
Benjamin Company-Rutledge Books in 1980
Bratwürst, sauerkraut and apples. It doesn’t get much
more German than that.
White Mini Pizzas with Jarlsberg Cheese / Hvite Minipizzaer med Jarlsberg
A mini pizza recipe found in “10 inspirerende oppskrifter
med Jarlsberg” (10 inspiring recipes with Jarlsberg)
a free booklet published by Tine
White mini pizzas with crème fraiche, Serrano ham, pear and thyme.
White Wine Chicken / Hvitvinskylling
A chicken recipe found in “Fjærkre” (Poultry) published by
Hjemmets Kokebokklubb in 1982
Apricot with Cheese Cream / Aprikos Med Ostekrem
A starter/snack recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Little "Ticci" Tarts / Små "Ticci" Terter
A dessert recipe found in “150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936
Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
Strawberry Fluff / Jordbær Dun
A dessert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929
Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.
Flavourful Hash / Smakfull Pytt-i-Panne
A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953
The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.
RecipeReminiscing 