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    500 Recipes

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    A classic and favourite cake recipe from Norway. The Scandinavians love using fruit in their cooking, and this apple cake is a wonderful example of a moist and fruity dessert type cake. It can be served warm or cold and freezes very well.

    Recipe #235156

    These famous Norwegian Potato Pancakes are more like flatbreads; they are traditionally eaten with butter and cream as a dessert, or sprinkled with cinnamon sugar as an accompaniment to coffee. I think these would be wonderful eaten with fried bacon and mushrooms, for a delicious brunch and breakfast idea. The Norwegians will also eat these with local goat's cheese, snofrisk, or with dried/smoked reindeer meat.

    Recipe #235152

    This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.

    Recipe #235063

    A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with salads and pickles. These are also great to take on a picnic.

    Recipe #235060

    This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.

    Recipe #235050

    This is one of Sweden's most popular every-day dishes. Serve it with fried eggs, pickled beetroot and rye bread, in the traditional way. Makes a superb light "comfort" lunch or supper dish, and is quick and easy to rustle up for hungry children and family!

    Recipe #235035

    Swedish meatballs must be the most famous "export" recipe from this fascinating country. I like to think that these are a little bit different, and more authentic than most recipes you see. This is REAL Swedish home cooking at its best - and if you can manage to get hold of Lingonberries, you will notice a wonderful & very subtle difference; however, cranberries will do just as well. These meatballs are perfect served with piles of mashed potatoes or broad ribbon pasta.

    Recipe #235024

    This very old-fashioned, traditional Scandinavian recipe, which is claimed by both Denmark and Norway! Wherever it came from originally, it does not alter the fact that this is a delicious apple, nut and cream layered dessert, which looks very pretty, served in individual glasses. If you can get hold of rye bread to make your breadcrumbs, it will be all the more authentic.

    Recipe #235021

    Look at this - Shrimps (Prawns), Scallops, Pineapple and Red (Bell)Peppers marinated in Authentic Recipe #204926 by de Roché, skewered and then grilled before being served in Papaya Boats.....we have NOT finished yet, ALSO served with a salad of Melon Balls, Fennel, Mango, Red Onion, and Mint!! How can you resist this SIZZLING and SASSY offering from the girls with more Sass & more Dash than they know what to do with?! Hot and spicy - yet cool and fresh - a TOTALLY tropical experience! Here is the Who's Who: Karen/FT: I am the Jerk of the team - Oops, I mean I love it hot, so I am Recipe #204926: Peggy/A Good Thing: She has the balls - she loves Melon Balls: Kate does GREAT things with her Scallops: Melissa hankers after Sassy Shrimp(Prawns):Um Safia/Rezika loves her Mint to bits: Dawn always has to have her daily chunks - of Pineapple & Fennel:Mama Jennie says don't forget the Onion - preferably Red: Dicentra loves to play in Papaya Boats: cajun chef in Louisiana is red hot, but does not mind a red Pepper(bell) now and then, and Star must have a mango a day - helps her work, rest and play! Steve Martin stops by often to eat our JERK skewers - are you a big enough Jerk to try these sassy seafood skewers??

    Recipe #234673

    An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!)

    Recipe #234478

    A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain.

    Recipe #234358

    This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.

    Recipe #234277

    Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.

    Recipe #234065

    My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!

    Recipe #234010

    A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.

    Recipe #233775

    My favourite dessert souffle, this always brings out the oooohs and aaaahs from my guests when I serve it! Please feel free to use an orange liqueur substitute if you cannot find or afford the real thing.....it will not be quite the same - but you will still get the oooohs and aaaahs!!

    Recipe #233646

    Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding.

    Recipe #233637

    A colourful French Creole inspired recipe, which is very easy to make. This tangy and flavourful recipe is wonderful served with a tropical fruit salsa and yellow rice. Ingredients are just for two - but they can be increased with ease!

    Recipe #233572

    A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)

    Recipe #233569

    Just inflate a plastic palm tree, blow up a plastic monkey (!!), hang up a hammock, brush up on your limbo dancing skills......"How Low Can You Go".....and sip on this rum punch - close your eyes and imagine you are there.............Totally Tropical!

    Recipe #233507

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