Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

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.”

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Dravle from Kvinnherad / Dravle fra Kvinnherad

A traditional recipe found on bygdekvinnelaget.no438_Dravle fra Kvinnherad_post

Dravle is traditional party food from Kvinnherad in the western part of Norway. Recipes vary a lot from place to place, but it was and is common to serve dravle with milk cakes and potato cakes.

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Egg Florentin

A recipe from “Lettvint for små familier” (Easy dishes for small families) published by Hjemmets Kokebokklubb in 1979
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There is quite a lot of work with this dish, but it is worth the while. If you want to make it a little easier, you can serve the eggs on toast and use spinach fried in butter instead of the spinach sauce.

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Welsh Cakes / Walisiske Kaker

A traditional British recipe originally brought
to you by picturebritaln.com

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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.

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Moonlight Pudding / Måneskinnspudding

A classic Norwegian dessert with historic connections
found on detsoteliv.no
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This was actually the favourite dessert of Norway’s great composer, Edvard Grieg. Grieg had his last big party under the chandeliers at Engebret Café in Oslo in 1906, the year before he died. On Engebret Café’s website you can read that “at this party real turtle soup, moonlight pudding and sweet Champagne was served”.

By this one should understands that “Moonlight Pudding” was regarded as a luxurious dessert in the past, and that means it is well worth bringing it back on the menu.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
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