About RecipeReminiscing

portait_recipeHello webwanderer, welcome to RecipeReminiscing. I’m TidiousTed and I run this blog. I’m not a chef or cook neither have I any formal training or education in catering or cooking. I’m just a graphic designer and web designer  who likes to cook. A lot of this blog is based on my large collection of old cook books in Norwegian, Swedish, Danish and English. The rest of the post comes from old ads and roaming the net looking for interesting recipes. I’m interested in food history and soda and soft drink history too so there will be posts on this from time to time as well. I hope you’ll enjoy your stay here – Ted

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Rice Patties made with Porridge Leftovers / Rislapper av Risgrøt

A recipe for delicious rice patties found on mills.no
Rice Patties made with Porridge Leftovers / Rislapper av Risgrøt

There is no reason to throw away the remains of the rice porridge, because tit can be transformed into these lovely rice patties. Make them for breakfast or an evening meal and server with your favorite spread. The recipe makes about 12 patties.

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Lefse with Cinnamon Filling / Lefser med Kanelfyll

A recipe for Norwegian filled lefse found on mills.no
Lefse with Cinnamon Filling / Lefser med Kanelfyll

Lefser is Norwegian traditional food at its best, and in the past, every grandmother had her own recipe. If you have never made lefse before, this is a nice recipe to start with. The lefse can be made on the regular cast iron fryingpan instead of a griddle so you don’t need any extras. The recipe gives about 10 delicious lefser with cinnamon filling.

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Scandi-Style Salmon with Pickled Potato Salad / Scandi-Style Laks med Skarp Potetsalat

A delicious meal for two found on olivemagazine.com
Scandi-Style Salmon with Pickled Potato Salad / Scandi-Style Laks med Skarp Potetsalat

A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump.

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Scandinavian Remoulade Sauce / Remuladesaus

A popular Scandinavian condiment found on geniuskitchen.com
Scandinavian Remoulade Sauce / Remuladesaus

This sauce is delicious with all kinds of things! Shrimp, chicken, sausages….there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, But has been common in Scandinavia since the he end of the 19th century at least. It is particularly nice with deep fried plaice together with cucumber salad and boiled potatoes.

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Norwegian Favourite Bars / Favorittbiter

A recipe for delicious chocolate bars found on dagbladet.Norwegian Favourite Bars / Favorittbiter

When your sweet tooth needs feeding these bars will satisfy every time.

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Raspberry Cake / Bringebærkake

A contemporary Norwegian cake recipe found on frukt.noRaspberry Cake / Bringebærkake

A simple but lovely cake with delicious raspberries. The cake can easily be made gluten free by selecting fine gluten-free flour mix. This cake is great with other varieties berries too.

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Onion and Thyme Potatoes / Løk- og Timianpoteter

A delicious potato recipe found on bama.no
Onion and Thyme Potatoes / Løk- og Timianpoteter

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Norwegian Queen Jam / Dronningsyltetøy

An old-fashioned jam recipe found on frukt.no
Norwegian Queen Jam / Dronningsyltetøy

A fresh and very delicious jam that combines the taste of blueberries and raspberries. A great sandwich spread, but also great for cakes and desserts.

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Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

A classic Swedish lunch recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

This is a nice dish for a lunch party – it is not too time-consuming to make either. The fish you use should be firm. An admonishing word along the way: Make sure the mushrooms are browned properly, not boiled.

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Norwegian Red Currant Dessert / Ripsdessert

An old-fashioned dessert recipe found in “Desserter”
(Desserts) published by Hjemmets Kokebokklubb in
1981

Norwegian Red Currant Dessert / Ripsdessert

The cream for this dessert tastes delicious poured over all manner of fruit and berries. The sauce should not stand too long after it is finished, no more than 3-4 hours.

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Norwegian Beef and Beer Casserole / Okse- og Ølgryte

A lovely hearty casserole dish found on dinmat.no
Norwegian Beef and Beer Casserole / Okse- og Ølgryte

Treat yourself to this delicious warming beef casserole,
perfect for those cold winter evenings.

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Traditional Norwegian Vegetable Soup with Meatballs / Grønnsaksuppe med Kjøttboller

An old Norwegian soup recipe found on matprat.no
Traditional Norwegian Vegetable Soup with Meatballs / Grønnsaksuppe med Kjøttboller

Ground pork, a few vegetables and a bouillon cube or broth are all the ingredients you need to fill your plate with  this delicious, hot soup. Quick and easy.

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Traditional Norwegian ‘Sosekjøtt’ / Tradisjonelt Sosekjøtt

A traditional Norwegian dish found in “Norske Klassikere”,
(Norwegian Classics) an e-booklet published by rema.no

Traditional Norwegian ‘Sosekjøtt’ / Tradisjonelt Sosekjøtt

‘Sosekjøtt’ is traditional fare from Western Norway so keep the accessories classic with boiled potatoes, stewed cabbage or peas and cranberry jam. Simply explained, it’s meat that is first browned and then slowly boiled in its own broth to form a sauce flavored with onions, garlic, ground cloves and bay leaves.

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Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

Boneless ‘birds’ is one of the old classic Norwegian meat dishes that is about to be forgotten. “Poor Man’s Birds”, slices of veal filled with bacon and parsley are worth the effort and taste delicious with stewed vegetables, boiled potatoes and sauce.

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Norwegian Casserole with Lightly Salted Pork / Gryte med Lettsaltet Flesk

A classic casserole dish found in “Gryteretter” (Casseroles)published by Hjemmets Kokebokklubb in 1979Norwegian Casserole with Lightly Salted Pork / Gryte med Lettsaltet Flesk

In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.

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