Here’s the second post from “Varme smørbrød” and this time it’s all about sandwiches made from minced beef. You don’t see them that often any more, but back in my childhood this kind of sandwiches were close to staple food when the evening came. At least in the home I grew up in -Ted
This is the second post from this little book and as I told in the first post this is a book that presents whole menus and not recipes for separate dishes. In this post is a suggestion for a meal a man can make and serve his love and her friends.
These soups can be made more or less "authentic". Of course there is nothing that beats soup made from ripe fresh tomatoes, but soup made from canned tomatoes or tomato puree can also be absolutely first class. The broth is in any event of great importance for the result. To be on the safe side, let’s mention that ketchup should under no circumstance be used.
These recipes comes from a small book simply called “Kakeboka” (The cake book) published by J W Cappelen in 1955
This is the last of the recipes from this collection in the “Kakeboka” . Next Tuesday I’ll start presenting recipes from a new collection in the book. This post feature Vanilla Cakes, Wreaths, Sand Cakes, Jam Cakes, Nut or Almond Cakes, Lemon Cakes and Spice Cakes.
This is the old original recipe for bacon pancakes. Farmer’s wives made these firm pancakes for the German workers (Hanneke Maaier) who came to help with the harvest. The batter can be made without yeast as well. In that case use cold milk. Nevertheless, it is important that the batter gets to swell for a while before you start making the pancakes. In order to make pancakes filling, you can add bread crumb. Buckwheat provides a special, full-bodied flavour and gives light coloured pancakes.
A recipe from “Mat fra alle land” (Food from every country) published by J W Cappelen in 1978 (The book was first published in 1935)
Sweden’s foremost culinary product must be the Gravlax. As a delicacy it is the equal of Russian caviar and Strasbourg goose liver. There are several variations in the laying of it, depending on personal taste (some like it sweeter than others for example.) But essentially the steps are the same. Here is a tried and trusted recipe for good gravlax. Big, sea trout can also be used, but spring salmon is always best.
Here’s another round of recipes from “Kakeboka” that is part of a large collection of cookbooks I inherited from my mother as my sister luckily is not much interested in cooking or baking (luckily for her, she married a great guy who is). To day the post feature Sultan Cake, Glazed Cookies and Cream Rolls seen on the two trays to the right in the picture.
A Recipe from “Berømte Retter” (Famous Dishes) published in 1972
Saurbraten is served in its homeland usually with ribbon spaghetti , but boiled potatoes also tastes great next to it. Saurbraten is one of the best recipes in the German cuisine and can – if properly made – be confused with a good venison roast. Some places in Germany they season the sauce with a spoonful of plum – or blueberry jam – a variation that can be heartily recommended.