simmering
Cooking in a liquid barely around the boling point.
Potato soup from Norway
This recipe could be included in a Norwegian lunch menu.
Rice porridge from Norway
Rice porridge would be part of a Norwegian breakfast menu, accompanied of soft boiled eggs, goats cheese and rye crisp or flatbread.
Colcannon
Traditionally made with potatoes and kale, or cabbage, Colcannon has been a staple in Irish homes for hundreds of years. This classic dish combines the two vegetables along with a few other ingredients to create a warm, creamy delight.
Chocolate pudding
This recipe uses just a few basic ingredients you probably already have in your cupboard, but tastes so much better than packaged chocolate pudding.
Swedish rice pudding
Serve Swedish rice pudding hot or cold.
Spicy blueberry jam
A hint of spice gives a delightfully zesty taste to the fruit.
Mango chutney
Great with leftover turkey or roast chicken, or to accompany a plain poached chicken.
Banana nut bread jam
A simple recipe for a banana and walnut preserve with a distinctive flavor to spread on toast or bread rolls.
Summer strawberry jam
Making jams at home is a rewarding process. This is the way to preserve the flavor of spring, canned or frozen, to bring it back later.
Egg and lemon soup (avgolemono)
Avgolemono, as this delicate egg and lemon soup is known, is probably the favorite soup in Greece. It is usually served as starter in Greek celebrations.