Forest Wood Rosemaling Art & Craft

Amanda's Rosemaling and Traditional Crafts (Husfliden)

Scandinavian recipes

Norsk Vafler 
Waffles from Norway -  more like a pancake in texture than a western
Be warned: whatever you think beforehand, one is never enough!

(You will need a waffle iron to cook them in the traditional shape)

4 eggs (aeg)
4 dl milk  (maelk)
6 tbsps sugar (sukker)
150 g melted butter (smoer)
300 g Plain flour (mel)

1 tsp baking powder (bakepulver)

Melt butter, beat egg and sugar together till really fluffy.
Add melted butter milk flour and egg.

Mix well and let sit for a while.

Optional:You might like to add some cardomon or vanillasugar.

This mix will keep quite well in the fridge for up to 2 days.

Cook in waffle iron  and serve traditonally with either jam (sylteytoey)
and sourcream, or lemonjuice and sugar.
Even icecream and maple syrup.

Danish Pancakes - courtesy of Annebeth - (a danish exchange student)

2 eggs
1 cup Plain flour
2 cuos Milk  (yes 2 cups)
1/2 - 1 tsp salt
Mix egg flour and half the milk so it is not lumpy.
Add the rest of the milk and salt.

Ladle 1/3 cup into hot frying pan and tilt to spread out the mixture.
Cook quickly, turning over when the first side becomes bubbly.
Makes about 10 pancakes

This is a thin pancake kind of like a crepe and is nice with a savoury
fillings, or with ice cream, or just on their own

Ris a L'Amande (Rice pudding)

This is a traditional pudding served at Christmas time with a whole almond hidden inside.
There is a prize of a marzipan pig or a bag of lollies (julegris) to the child that finds the
whole almond. If you find it in the first mouthful, you must keep very quiet about it till
everyone is finished!!!

1 cup short grain pearl rice
1/2 litre milk
1 tsp vanilla extract
1 small cup ( 50g) chopped almonds
2 - 3 tbspn caster sugar
1-2  tbspn madeira or sherry
2 small cups whipping cream (400ml)

Smear the bottom of a pot with butter, then heat the milk to almost boiling.
 Add the rice gradually while stirring.
Turn the heat down, cover with a lid and let the rice simmer 5-10 *minutes.
Then put saucepan on a board, wrap it up using firstly several layers of
newspaper, then towels and then put it under your doona for up to 6 hours.
When you get it out all the liquid will be absorbed into the rice and it will
be beautifully cooked. This simulates the old method of haybox cooking.
Let this porridge cool, then add almonds, sugar, vanilla and wine.
Whip the cream and add it gently.

**If you wish to continue cooking on the stove, simmer for about 40-50 minutes
 till all the liquid is absorbed.

Lingonberry  / Plum Slice
Base: 4 1/2 dl (almost 2 cups) plain white flour
1 1/2 dl (2/3 cup) sugar
1 tablespoon baking powder
150 g (5 ounces, almost 2/3 cup)
unsalted butter
1 egg
2 dl (3/4 cup) lingonberry preserves/ plum filling/ favourite jam

Streusel topping:
1 1/2 dl (2/3 cup) oatmeal
3 tablespoons butter
1 dl (1/2 cup) sugar
1 teaspoon vanilla sugar (1/2 teaspoon extract)

Preheat the oven to 200 degrees C (400 degrees F).
Combine flour, sugar, and baking powder then cut in the butter.
Add the egg and mix well. Spread into a greased 20x30 (8x12") pan.
Spread the preserves quite thickly over the batter.
Bake 25-30 minutes, until golden. Cool in the pan.
Enjoy served warm or cold. Yumm.

Raspberry and White Chocolate Muffins

Preheat oven to 200 degrees celsius (180 degrees fan forced)

300 g Self Raising Flour
150 g Raw Sugar
2 tsp Baking Powder

50 g butter, melted
1 egg
250 ml milk
1 tsp vanilla essence

75 g white chocolate bits
75-100g raspberries, fresh or frozen

Mix dry ingredients together. Mix melted butter, milk, egg and vanilla together separately and add to dry ingredients. mix well.

Fold in white chocolate bits and raspberries and spoon into muffin pan.

Bake 20 minutes or until golden.


Broccoli and Ham Casserole (Broccoli og Skinke Gryderet)

300g strips ham

15 g oil or butter

1 red onion

250 g broccoli

300 ml chicken stock (or water and cube)

1 tsp paprika

200 ml cream

1 tsp corn flour

Salt and pepper


Saute ham in oil/butter. Cut the onion in quarters/diced for kids, and add to ham.

Break the broccoli in pieces, dice the stalk.

Add broccoli, stock and paprika to the ham and onion mix.

The cornflour is dissolved in the cream and stirred into the pan.

Simmer for about 5 minutes and season with salt and pepper.


250 g Mel (flour)
2 tbsp bakepulver (baking powder)
2 tsp vanillesukker (vanillin sugar)
150 g smoer (butter)
100g sukker (sugar)
1 aeg (egg)

Put flour baking powder and vanillin sugar in bowl.
Rub in the butter
Add sugar and egg and mix well into sausage shape.
Form into rounds and press flat.
Brush with egg and then dress with perle/granulated sugar and chopped almonds.
Bake 10 mins in moderate oven at 180 degrees

Old Favourites

Bacon Pasta


Dice and Saute some bacon (about four rashers) and 1 onion,

Add some chopped Mushrooms and sliced zucchini too if you like them. (my boys don’t)


Remove from pan and heat a quantity of pasta (enough for the family)


Make a white sauce in the pan with

 2 tbspn flour

 2 tbspn butter

Stir and cook over low heat 1 minute then add

1/3  cup sour cream

1 375 ml can evaporated milk (light is fine)


Add milk gradually stirring all the time. Return bacon & vege mix to pan and allow to thicken.


Serve over pasta with parmesan cheese   Yum. When I made this dish it was always the quietest meal at our dinner table, heads down gobbling it up and no talking or whinging!!!!




This is a Women’s weekly (read: never fail) Apple Streusel muffin recipe I tried the other day… yum!  Andrea T and Yvonne gave it the nod of approval on Saturday. The streusel topping means that they all have to be eaten with a day or so, unless you freeze them.


Apple Streusel muffin

40 g butter

3 large apples ( 600g) peeled, cut into 1 cm pieces

1/3 cup (75g) firmly packed brown sugar

2 cups (300g) SR flour

1 tsp mixed spice

2/3 cup (150) caster sugar


80 g extra melted butter

¾ cup buttermilk (180 ml)

1 egg


(Streusel topping)

1/3 cup (50 g) SR flour

1/3 cup (50g) plain flour

1/3 cup (75g) firmly packed brown sugar

½ tsp ground cinnamon

80 g cold butter chopped coarsely)


Melt butter in large frying pan and cook apple stirring for about 5 mins or till browned lightly. Add brown sugar, cook, stirring about 5 minutes till mix thickens. Cool.

Make streusel topping:-


Streusel topping:

Process flours, sugar and cinnamon until combined. Add butter and process till combined. Roll dough into ball, wrap in plastic wrap, freeze for about 10 minutes till firm.



Preheat oven to 200 degrees C/180 fan forced.


Line muffin pan with paper cases.


Sift flour, spice, and sugar into large bowl. Stir in the combined extra butter, buttermilk and egg, Do not overmix, mix should be lumpy. Stir in half the apple mix.****


Divide mix between muffin pan holes, top with remaining apple mix


Coarsely grate streusel topping over muffin mix. Bake about 20 minutes.  Stand muffins 5 minutes before turning out.  Makes 12


**** I just put all the apple mix in to the mix and did not separate it into layers… it is personal choice.


Nutritional count per muffin 14.2 g fat

1471 kilojoules (352 calories); 50.4 carbohydrates; 4.6 proteins: 1.9g fibre

Afternoon tea Recipes ( tried and Tested)

The Quintessential Chocolate Slice - (an afternoon tea favourite)
Mix together:
1 1/4 cups Self Raising Flour ( or plain flour with baking powder added: 2 tsp per cup flour )
2 tbsp cocoa
3/4 cup coconut
1/2 cup caster sugar

To Ddy ingredients add:

120 melted butter (slightly cooled) and
1 egg
Mix thoroughlly.

Press out flat into a lamington pan but not too firmly.
Bake Moderate oven 180degrees c for 10 -15 minutes.
Leave to cool
Ice with Chocolate Icing and sprinkle with coconut or sprinkles and then cut into slices.

Granny McLaughlin's Scones
(served to the Governer and countless others at Clear Mountain, Queensland, Australia in the 1940-50s)
(the quantities of ingredients were never measured by the cook, just estimated and cooked on a wood burning stove)
but for the rest of us, I have provided the following measurements:

2 1/4 cup Self Raising flour (flour with baking powder added 2 tsp  baking powder per cup flour)
1/2 tsp salt
1 tsp baking powder
3/4 cup milk
3/4 cup cream
* (I sometimes add currants or sultanas - my kids love that.)
Combine mixture by cutting with a knife.
Knead mix with extra flour if needed to make a dough smooth enough to handle.
Roll out to 1 inch high ( no less) Cut 6 cm rounds with scone cutter or empty washed small baked beans tin!
Bake 12 -15 minutes @ 210 degrees
Serve with butter or jam and cream.
Best eaten while hot but they do freeze well or keep in container for two days.

Amanda's Pikelets
(for the uninitiated: these are litte mini desert pancakes) I always need to make a double batch as a single batch goes too fast!!
1 egg
3 tbspn sugar
1 cup Self Raising flour (flour with baking powder added: 2 tsp  baking powder per cup flour)
1/2 cup milk
1 tbspn evaporated milk/cream

Whisk egg and sugar together in large bowl.
Add half the milk and half the flour.
Mix thouroughly making sure there are no lumps.
Add the rest of the milk and flour and whisk thouroughly.
Add evaporated milk/cream and mix.

Fry in large frypan on medium heat by dropping 8 cm rounds from spoon.
flip whenfirst side is bubbling.
Cook second side 1-2 minutes.
Serve with jam and cream or lemon juice and sugar / icing sugar, butter and maple syrup