Good old classic. I love the aroma when baking this cake...
My neighbors who live across the street have two apple trees (one of them is over 140 years old, and other one is called "winter apple" which has the harvest season slightly later than other sorts.) I have been lucky to receive baskets full of apples, and this is a great way to enjoy apples!
125 g butter/margarine - softened to room temperature
I must admit that I love Belgian waffles as much as Norwegian waffles. They are different - in heavenly way!
I have tried many different recipes for Belgian waffles, and had horrific experiences. My conclusion was (in my opinion, that is...) that it's better with baking powder and egg white, instead of yeast. And this is the most simple recipe for people like me who wants to whip up the waffle in a jiffy!
I never knew of Bacalao until I came to Norway. We eat lots of cod in Japan, but combining with tomato was new to me. I have learned that original recipe came from Portugal, but it was Norway who provided the dried and salted cod (it is called Klippfisk in Norwegian.) Thus, Norwegian klippfisk came back to Norway with wonderful recipe.
I have once traveled to Kristiansund, and went to visit a little town, c...
Introducing gingerbread cake, instead of cookies! The best part of this cake is: it's just mix'n bake! All you need is one bowl and a wooden spoon! (... and cake form, of course...) So easy and fun to bake with children!
This cake is perfect for coffee/tea break during busy holiday season. It can be frozen, but recommended to "freshen up" with warm air in the oven before serving.
If I imagine "seasonal cake" for autumn, carrot cake would be one of them - in my opinion. This is a cake which I have baked so many times for my friends, and always had a discussion on "amount of frosting." I really like to give a generous amount of frosting, and we all agreed: it does make a difference! I add so much carrots in this cake, but thanks to baking soda, it always comes out soft and moist.
It may be too delicate to call it as a tea cake, but Madeleines are wonderful when eaten fresh. This French cake is baked in a special form with shell-shaped cups, and you will enjoy heavenly aroma of oranges wafting in the kitchen! This recipe uses icing sugar instead of granulated sugar - makes it even more delicate!
Ingredients: this recipe makes about 16 small Madeleines.
Once in a great while, I get an urge to eat hash browns. Maybe because it's not easily available in Norway. In US, it's everywhere although this is something you shouldn't eat every day. So I guess this recipe goes into "comfort food category."
I made this for the breakfast during weekend, and we called it "power breakfast." Children can help with grating potatoes, and it's fun!
Also known as Angel Food cake. It is super light and airy. This is a recipe which I inherited from Mrs. Hirakawa (my old neighbor in Japan - she made this cake with such a grace) and replaced green tea powder with lemons. It requires a special baking form which is made with aluminum.
I super recommend to serve this cake with Lemon curd (recipe is available!)