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).
The Hairy Bikers share their recipe for this traditional teatime treat – far superior to anything shop-bought.
The Hairy Bikers are David Myers and Simon King, two northern blokes with a passion for cooking and food. The pair began their TV careers working behind the scenes, Si as a first assistant director and locations manager for film and television and Dave as a BBC make-up artist specialising in prosthetics. It was on the set of a TV drama that they first met and became friends.