A classic Norwegian soft lefse recipe from allers.no
“Mørlefse” is a thick lefse which can be baked in a dry frying pan and therefore a good option for those who don’t have a griddle. “Mørlefse” is very nice, soft and comfortable in consistence. If you got a few “mørlefse” in the freezer you always got something to serve with the tea or coffee should someone drop by.
An old-fashioned bread recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984
Another classic Norwegian bread recipe featuring syrup, but light syrup this time and kefir instead of beer. My mum used Lyle’s Golden Syrup and my sister and I always managed to sneak it out of the cupboard and use it as sandwich spread. Bad for the teeth, but oh so delicious for naughty kids – Ted
An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984
This recipe contains currants and since there is a little confusion about what this really is, here’s Wikipedia’s explanation on the subject; Currantsare dried, dark red, seedless grapes. They are dried to produce a black, tiny shrivelled, flavour-packed flavouring. The grapes were originally cultivated in the south of Greece, and the name currant comes from the ancient city of ‘Corinth’. These currants are known as Zante currants in the States.
A classic Norwegian Christmas cookie found on dinmat.no
For many Norwegians, including me, it wont be Christmas before the juicy and tasty coconut macaroons is baked. The recipe is super simple and gives cakes that is guaranteed to keep its shape during baking. A portion of this recipe yields about 30.
Elin Vatnar Nilsen who run the blog krem.no writes: From when I was little I can remember we plastic wrapped Tosca Cakes in the back of the bakery shop. Small, round cakes with a hard caramel shell. To wrap cakes in plastic I thought was fun, but eating Tosca Cake, no dice. Those cake was just something old people ate while listening to some 40s entertainer on the radio. And not without risk. It was in fact unclear whether their teeth were still in good condition after the cake was consumed.
Sure, I know how to exaggerate. But I would be lying if I said that Tosca Cake was a favourite among us kids. It was when studying mom’s old cook books I found the recipe. I have not tasted this cake since I was three feet high, and if it’s something I want with my blog, it is to preserve traditions. Therefore, I made Tosca cake yesterday. And brought it to a the PTA.
The girl who run Picture Britain Writes: Grasmere is a small town within the very beautiful English Lake District, in the county of Cumbria. On the north-east coast not far from Grasmere are the ports of Whitehaven and Milnthorpe. From the 16th and 17th centuries both were involved in trade with the Caribbean. In the 18th century Whitehaven was the third largest port in Britain, only London and Bristol were larger. Spices, unrefined sugars and rum were brought to port, and these commodities became ingredients in the food of the region. Gingerbreads are made throughout the north of England, but what makes the gingerbread of Grasmere different is that it resembles a crumbly biscuit rather than a cake (or bread).
Inspired by the Norwegian constitution anniversary chef Lise Finckenhagen made lemon cake with a recipe from 1814. The National Archive’s historical cake club has made the recipe fit today’s dimensions and weight.
In context: The Constitution of Norway (complete name: the Constitution of the Kingdom of Norway; official name: Kongeriget Norges Grundlov; NorwegianBokmål: Kongeriket Norges Grunnlov; Norwegian Nynorsk: Kongeriket Noregs Grunnlov) was first adopted on 16 May and subsequently signed and dated on 17 May 1814 by the Norwegian Constituent Assembly at Eidsvoll. It was at the time considered to be one of the most liberal or radically democratic constitutions in the world, and it is today the second oldest single-document national constitution in Europe after the Constitution of Poland (May 3, 1791) and third oldest in the world, still in continuous force. 17 May is the National Day of Norway.