Medieval Monday – Almond Milk / Mandelmelk

A staple medieval recipe found on mediumaevum.tumblr.com
Medieval Monday - Almond Milk / Mandelmelk

Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dishes as a substitute for milk or cream, especially on “fish days”, when the church placed restrictions on what foods could be eaten (the most prominent of which were the days during lent). Fortunately, almond milk is quick and easy to make.

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Hen Fricassé / Hønsefrikassé

A traditional Norwegian dinner recipe found in “Fjærkre”
(Poultry) published by the Hjemmet’s Kokebokklubb in 1882
Hen Fricassé / Hønsefrikassé

Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores again here and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted

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Teurdada Biase – Malaysian Family Omelet / Malaysisk Famileomelett

A spicy Asian omelet recipe found in “Asia – En Kulinarisk Reise” (Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987
Teurdada Biase – Malaysian Family Omelet / Malaysisk Famileomelett

This thin omelette with lots of spring onions and red and green chili is a popular little dish in the Malaysian cuisine and is often served with different main courses.

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Baked Cup Custard / Ovnsbakt Vaniljepudding

A dessert recipe found in “Borden’s Evaporated Milk Book
of Recipes” published by Borden’s Condenced Milk Company
in the 1930s

Baked Cup Custard / Ovnsbakt Vaniljepudding

A delicious baked dessert sweetened with sugar, maple syrup or honey.

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Cheese Suffle with Tomato and Watermelon Salad / Ostesufflé med Tomat- og Vannmelonsalat

A suffle recipe found in “10 Inspirerende Oppskrifter
med Jarlsberg” (10 Inspiring Recipes with Jarlsberg)
published by
 Tine
Cheese Suffle with Tomato and Watermelon Salad / Ostesufflé med Tomat- og Vannmelonsalat

Jarlsberg (Norwegian pronunciation: [ˈjɑːɭsˈbærɡ]; English /ˈjɑːrlzbɜːrɡ/) is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers.

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Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885sopp i terteskjell_post_thumb[2]_thumb

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Caramel Pudding / Karamellpudding

A dessert recipe found in “Condenced Milk and
its use in Good Cookery” published by
Borden’s Condenced Milk Company in 1927

Caramel Pudding / Karamellpudding

A nifty way to make caramel pudding, but it takes two and a half hour. On the other hand there is hardly any work involved at all. Just checking the water level in the saucepan from time to time.

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Pan Scones / Stekepannescones

A nifty breakfast recipe found on allrecipes.com
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They may not look just like the scones you are used to, but unless you plan to put your gas stove in your backpack on the hike these will actually do very nicely – Ted

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Green Pepper Hamburgers / Hamburgere med Grønnpepper

A spicy burger recipe found in “French Cooking”
published by Golden Apple in 1986
Green Pepper Hamburgers / Hamburgere med Grønnpepper

Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as treatment with sulphur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavour has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.

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Cuban Coffee Cream / Kubansk Kaffekrem

A dessert recipe found in “The Story of Coffee and How
To Make It” published by the Cheek-Neal Coffee Co in 1925
Cuban Coffee Cream / Kubansk Kaffekrem

Desserts flavored with coffee tends to be most popular among grown-ups, but who cares, we are grown-ups aren’t we

Ted
Winking smile

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Swedish Beet Soup / Rödbetssoppa

A traditional Swedish vegetable soup recipe
found on
 godmat.org
Swedish Beet Soup / Rödbetssoppa

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.

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Chocolate Blanc Mange / Sjokolade Blanc Mange

A recipe with a long history found on “One Hundred Tested
Recipe”  published by Carnation in 1921
Chocolate Blanc Mange / Sjokolade Blanc Mange

Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: ​[blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.

It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.

The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

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Apple Rolls / Eplerundstykker

A recipe for some juicy and sweetish rolls that are just
perfect for a picnic found on
 brodogkorn.no

Apple Rolls / Eplerundstykker

These apple rolls are extra succulent and naturally sweet and can be made with all types of apples. Perfect for the picnic basket or a lunch.

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Orange Mousse / Appelsinfromasj

An airy dessert recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985

Orange Mousse / Appelsinfromasj

I have to confess that I have never been particularly excited about dessert gellies. Even as  a child, I had to drown them in custard sauce to manage to get them down. But mousse on the other hand, now we’re talking dessert – Ted

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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

Greek Walnut and Brandy Cake / Gresk Valnøtt- og Brandykake

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.

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