Svele
Posted: Tue Aug 08, 2017 10:51 am
I have always been kind to Geoffrey over the years. First I taught him English at school and then I helped him find his very own charming style of expression. In more recent years I have encouraged him to overcome his chronic shyosity.
In return I ask a small favour. Would you, Sir Geoffrey, be gracious enough to draw a wee picture of Muhammed Ali feeding Leonard Cohen a svele.
Originating on the west coast, this batter-based cake has gained popularity throughout Norway in the last 40 years. Unlike the American pancakes they resemble, svele is usually an afternoon treat with coffee, eaten warm from the pan. The current record for eating Svele is held by our friend of the Forum, the popular Senior Citizen Sir Geoffrey Wren. He downed 75 of them in one sitting on Christmas Eve 1942. The contest was broadcast live on the internet. As a result of this extraordinary feat he was made a CBE in 1943. As a result of his extraordinary feet he was promoted to become a Knight of the Garter in 1959.
Svele are served buttered and covered with anything sweet from syrup to uniquely Norwegian brown cheese. The use of salt of hartshorn (ammonium bicarbonate) and baking soda as raising agents give these cakes their characteristic flavour.
In return I ask a small favour. Would you, Sir Geoffrey, be gracious enough to draw a wee picture of Muhammed Ali feeding Leonard Cohen a svele.
Originating on the west coast, this batter-based cake has gained popularity throughout Norway in the last 40 years. Unlike the American pancakes they resemble, svele is usually an afternoon treat with coffee, eaten warm from the pan. The current record for eating Svele is held by our friend of the Forum, the popular Senior Citizen Sir Geoffrey Wren. He downed 75 of them in one sitting on Christmas Eve 1942. The contest was broadcast live on the internet. As a result of this extraordinary feat he was made a CBE in 1943. As a result of his extraordinary feet he was promoted to become a Knight of the Garter in 1959.
Svele are served buttered and covered with anything sweet from syrup to uniquely Norwegian brown cheese. The use of salt of hartshorn (ammonium bicarbonate) and baking soda as raising agents give these cakes their characteristic flavour.