Spiced Cherry Bells

A recipe from “Best Of The Bake-off Collection No 42” published by Pillsbury

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Stuffed Pork Chops With Banana Sauté

Recipes from “Meat For Men” published in 1954



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Baked Avocado With Crab Aurore

A recipe from Robert Carrier’s Cooking Cards. Undated but design and images suggest mid to late seventiesbaked avocado with crab aurore_post

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Orange With Almond Cream

A recipe from the Danish “Menu” published by Lademann in 1976

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Omelette À L’Huile D’ Olives Et Aux Tomato – Olive And Tomato Omelette

Recipe from “Fransk Kjøkken På Sitt Beste” (French Kitchen At Its Best) published by a book clup in 1979

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To this omelette should use olive oil of the best quality, so that the characteristic aroma appears.


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10 Delicious Small Cakes

Recipes from “Kaker Til Kaffen” (Cakes For The Coffee) published by a family magazine book club in 1979

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10 classic  small cakes based on three basic doughs; Short Crust Pastry, Puff Pastry, Choux Pastry and one classic Norwegian creamy cake filling and topping.

Recipes for all three basic doughs and the creamy cake filling plus recipes for Glazed Medallions, Napoleon Cakes, Josephine Cakes, Grape Cakes with Jelly, Napoleon Hats, Filled Profiteroles with Chocolate Glaze, Mocha – éclairs, Marzipan Cakes and Grape Cakes with Almonds on the recipe page – Ted


Macaroni Salad

A recipe from “Specialities Of The House” published in the 60s

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A refreshing macaroni salad, accented with fruit. Perfect with a cup or hot soup.


Chocoladevla Met Mandarijntjes – Chocolate Eggmilk With Tangerines – Netherlands

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Sash Spaghetti with Ham Sauce

 A recipe from “Småretter” (Snacks) published by a family magazine book club in 1979

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Tonnino Al Pomodoro Alle Sarde – Sardinian Fresh Tuna

A recipe from “Italiensk kjøkken på sitt beste” (The Italian kitchen at it’s best) published by a book club in 1977

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A large part of the cooking of Sardinia takes place over an open fire. This typical fish dish be prepared both outside and inside, and you can use any type of solid fish instead of tuna.


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Steak à la Tivoli

A recipe from “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published by Gyldendal in 1971

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Copenhagen’s Tivoli needs no recommendation. The place is most synonymous with pleasure, good mood and ambience. Mood, yes . If reading these words in bleak autumn or winter, light a nice fire in the fireplace and make it as cosy as possible. Then you’ll get in the right mood to indulge yourself with Steak à la Tivoli.


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Sausage In Spicy Sauce with Caraway Potatoes And Eggs In Onion Rice

Recipes from “Smørbrød Og Småretter” (Sandwiches And Snacks) published by ) N W Damm & Sønn in 1956



Today, March 25th, Is Scandinavian Waffle Day

I know it seems like at least we Norwegians eat waffles just about every day, and for some of us, I won’t mention any names, that is pretty close to the truth. But we have actually had here in Scandinavia a special waffle day to day a lot longer than the rest of the world. The Waffle Day, that to day has become international, originates from Sweden, and the date is exactly nine months before Christmas, and the day when the Virgin Mary learned that she was pregnant with Jesus, also called Annunciation.

I think it would be very hard to find a shop dealing in electric goods here in Norway that doesn’t have on offer at least two or three different waffle irons. And these modern contraptions with red and green lights that tell you when the waffles are finished are probably nice for beginners and amateurs, but they are usually made of aluminium. old irons like this:


are made of thick slabs of cast iron and they make the most delicious waffles. I’ve bought new ones several times, but after a while they end up in a cupboard somewhere and I get out the old cast iron one. I’ve made thousand of waffles, I started as kid and I don’t need blinking lights to tell me when a waffle is done. I even got one like this:


that one can use on top of the oven or on a nice snack stop when hiking. And I must admit that I have made a lot of other things than waffles in that one. Great for bacon, chops, hot sandwiches and a lot of other things. But I can promise you one thing. Nothing, but nothing tastes better than waffles made on an open fire on a sunlit opening by a lake or a stream in the woods – Ted

And here’s how I make my waffles:

5 dl / 1 pint sour cream
4 eggs
2,5 dl / 0,5 pint flour
1 dl /  0,2 pint low-salt mineral water
2 tablespoons of cane sugar

1/4 teaspoon finely ground cardamom
1/4 teaspoon finely ground allspice

Mix all into a smooth batter and let it rest for 15 minutes while the iron gets hot and you’re ready to start.

I admit that my batter is a little untraditional, most people use water and half a spoonful of salt instead of mineral water. But I have found that the mineral water makes a very nice and fluffy batter. Besides allspice is usually not used when making waffles here in Norway, but as you see, I do

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More Old Cook Book Finds

Inspired by my jumble sale finds the other day I donned my best pair of Levi’s, black Nikes and British leather and went to town to browse through a few used book shops, my other haunt for old cook books. The trip was well worth the time as you can see from the images below. I knew the book series from earlier, it was very popular in the mid to late seventies, and I’ve had  books from the series myself, but they were probably left behind at my x-wife’s or after some other stranded affair up through the years. It was very nice to get hold of a few again and I’ll hunt for more later on – Ted

”Snacks” – 1979 – “Beef and Veal” – 1978

”Cakes for the Coffee” – 1979 – “Summer Food” – 1980

”Sandwiches and Buffets” – 1978 – “52 Sunday Dinners” – 1979

”We’re Having Guests” – 1977 – “French Farmhouse Cooking” – 1978

About ”Cakes for the Coffee”. Only the Fins drink more coffee than the Norwegians. It probably has to do with a strong temperance movement around the turn of the last century and the strict non-alcohol attitude among our multitude of free churches. In most traditional homes here in Norway dinner is followed after an hour or two with what is usually just called just “Kaffen” (The Coffee). It is usually served in the living room and there is always some sort of baked goods served along with the coffee. This can be waffles, cookies or cakes – Ted

Jelly Cake & Princess Cake

Recipes from “Kakeboka” (The Cake Book) published by J W Cappelen in 1955


This is the first two of the five recipes for the cakes in the pictures. The rest will follow in the next two weeks – Ted


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