Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

A cake recipe found in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia
Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

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Traditional Rich Fruit Cake / Tradisjonell Saftig Fruktkake

A classic fruitcake recipe found on about.com/food/
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The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don’t be put off.

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Crispy Waffles with Cream / Sprø Vafler med Fløte

A recipe from “Det Gode Norske Kjøkken”
(The Good Norwegian Kitchen) published by Gyldendal in 1981
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traditional badge baking_flatMost Norwegians are crazy when it comes to waffles. Very few Norwegians’ homes are without a waffle iron of some sort. I’ve got three, one old fashioned cast iron one of the type you use on the oven top, one electric cast iron one I bought at a jumble sale donkey’s years ago and on new one with non-stick coating. I hardly ever use the new one, but the old electric made of cast iron. It simply make the best waffles.

And Norwegian eat waffles other places than at home too. Around here you don’t run much of a café if you don’t have a large plate full of freshly fried waffles on your counter. Kids love them, grown-ups love them and old people love them –Ted

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Koussa Mehché – Stuffed Courgettes / Fylte Courgetter

A recipe from the Middle East found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970.

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In context

The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular Courgettes-2_crvegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.

Availability Courgettes are at their best from June until September. Choose the best Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.

Prepare it Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It’s best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.

Store it Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.

Cook it Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.

Alternatives Try squash or marrow.