A recipe found on TESCOrealfood
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Recipes from “Livretter Fra Mange Land”
(Favourites From Many Countries) published by
Hjemmets Kokebokklubb in 1979
Here’s a classic German soup recipe for all those of you out there who really love garlic
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A recipe found on godfisk.no
Bruschetta is suitable both as an appetizer and for lunch or tapas. Here is a simple but delicious seafood variant of the dish.
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A rather posh cake recipe found on droetker.no
These cakes are just perfect for impressing a hostile mother-in-law or any other elderly relative with a dim view of your abilities in the kitchen. With a masterpiece like this on their plate when afternoon tea is served you got them all cornered – Ted 😉
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A rather poch dessert recipe from “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1980
A spisy soup recipe found on “Supper og Sauser”
(Soups and Sauces) published by Hjemmets
Kokebokklubb in 1984
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In Contex:
Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences. Cajun cuisine is one of the most popular cuisines in the United States. Cajun cuisine has a reputation of being incredibly spicy and dependent on frying. People in Southern Louisiana say that others eat to live, while they live to eat.
A snack/starter recipe found on a Robert Carrier
recipe card published in 1966
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A traditional recipe found on bygdekvinnelaget.no
Dravle is traditional party food from Kvinnherad in the western part of Norway. Recipes vary a lot from place to place, but it was and is common to serve dravle with milk cakes and potato cakes.
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En snack recipe from a folder found on godfisk.no
I think few people in the world eat more shell fish than Norwegians. Our coastal waters are rich with lobster, crabs and saltwater crayfish and further out the sea is full of shrimps. We have even managed to save our freshwater crayfish from the pest that wiped out the nordic species in Sweden.
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A classic recipe found on dansukker.no
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Traubi or traubisoda is a brand of soft drink flavored with grape juice. It is produced in Hungary, Austria and Croatia.
In Hungary, it is made by a factory called Traubi Hungaria located in the village of Balatonvilágos. The company produces the drink from a special type of Hungarian grapes, called saszla. The name Traubi derives from the German word Trauben that means grape. Visiting the factory in Balatonvilágos one can follow the steps of production from grapes harvest to bottling.
In Austria, it’s produced by Waldquelle Kobersdorf GmbH from Kobersdorf. A Croatian company Trento sokovi licenses it from Waldquelle since 2006, and produces it in Brestovac
History
The aroma was originally invented by Lenz Moser of Austria in 1954. It was licensed to Traubi Hungaria in 1971. The new flavour became popular not only due to the successful advertisement but also as it appeared to be the first Hungarian fizzy drink. As a result of the growing interest, Traubi was also produced in Kunbaja, Csány and in Debrecen.
In response to the first fizzy drink success, in 1973 another product, called Márka, appeared on the Hungarian market. This drink proved to be popular that time just as well it is nowadays. Márka is liked for its special orange, grape, sour cherry and raspberry flavor.
In the 1980s, due to the spread of Coca-Cola, Traubi became less popular, the production decreased by 20%. In 1992, Traubi Hungaria bought the factory in Balatonvilágos and by the investment of Salamon Berkowitz (a US owner) the factory started to improve. It grew, not only in numbers of machines but also in production.
Popularity
The popularity of the drink was tested through a market research conducted by the producer. The findings clearly showed, that there was a strong nostalgia for the drink among Hungarians who were teenagers in the ’80s. Drinking Traubi evokes memories from Hungarian people’s past, therefore a special importance belongs to this drink. Salamon Berkowitz, the owner of the company Traubi Hungaria claims that the original publicity campaign team, who created the first campaign, has been working on the company’s advertisements and image nowadays.
Text from Wikipedia
A dessert recipe from a special 17th of May menu
found on godt.no 
This recipe is a part of a 17th of May (Norway’s National day) menu inspired by King Olav’s favorite dishes.
Crepes Appleton got its name from Appleton House where King Olav was born. And maybe these small and airy “pancakes” were a sweet childhood memory for the King? Crepe Appleton is still served at family gatherings there and is so popular a dessert that it might be served twice during the same meal.
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A treditional Norwegian dinner recipe found on spar.no 
Lightly salted meat is traditional fare all across Norway. With local variations of course. Some places they use only beef, other places only lamb or pork, while other places again they use all three in combination.
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1898 — In a fortunately failed attempt at making granola, our company’s founder, W.K. Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg’s Corn Flakes.
1906 — W.K. Kellogg opened the “Battle Creek Toasted Corn Flake Company” and carefully hired his first 44 employees. Together they created the initial batch ofKellogg’s® Corn Flakes® and brought to life W.K.’s vision for great-tasting, better-for-you breakfast foods.
1914 — Kellogg’s® Corn Flakes® was introduced to a new country: Canada. (Later the Kellogg Company will spread the goodness of grain around the world by opening factories in Australia, England, Mexico, Japan, India and more. Today Kellogg brightens breakfast in over 180 countries around the world).
1915 — Kellogg introduced Bran Flakes, the first high-fiber cereal, promptly followed by the introduction of Kellogg’s® All-Bran™ one year later.
1923 — The Kellogg Company made another bold move and become the first in the food industry to hire a dietitian. Mary Barber started the Kellogg’s Home Economics Department and began defining the roles different foods played in proper diets.
1930 — As the United States sunk into the Depression, W.K. Kellogg declared, “I’ll invest in people.” He split shifts and hired new employees to work them. He also founded the W.K. Kellogg Foundation, whose mission — to help children realize their potential — complements that of the Kellogg Company to this day.
To further our commitment to people, Kellogg became one of the first companies to proudly display our cereals’ recipes and nutritional info on our boxes — so our consumers knew exactly what they were eating.
1942-1945 — Kellogg’s employees proudly produced K-rations for the U.S. armed forces overseas during World War II, and our engineering teams helped manufacture supplies in Kellogg machine shops. We continued to help America get nutrition by bringing new, whole-grain cereal to life when we introduced Kellogg’s® Raisin Bran®.
1969 — The Kellogg Company was honored to provide breakfast for the legendary Neil Armstrong, Buzz Aldrin and Michael Collins during their groundbreaking Apollo 11 trip to the moon.
1997 — We opened the W.K. Kellogg Institute for Food and Nutrition Research — where food scientists, nutritionists and engineers transform wholesome grains and other ingredients into great-tasting and good-for-your-family foods.
2006 — The Kellogg Company celebrated our 100-year commitment to nutrition, health and quality. We also celebrated our future — by creating new Kellogg’s® Special K® Bars and other innovative ways of giving your family the delicious nutrition you need to make the most of every day.
2009-2010 — After discovering that many people in the U.S. don’t get enough fiber, Kellogg increased the fiber in many of our most popular cereals — including Kellogg’s® Froot Loops®. Now, in the U.S., Kellogg Company offers more ready-to-eat cereals that provide at least one good source of fiber (3 grams) and one-half serving of whole grains (8 grams) than any other U.S. food company.
Today — We’re proudly upholding the values W.K. Kellogg instilled more than 100 years ago — but now we’re doing it in 180 countries across the world. We still provide you and your family with better breakfasts that lead to better days, and we flake corn the same way W.K. Kellogg did back in 1898. It just tastes better that way.
text from kellogghistory.com
A great dessert recipe found on godt.no
If you have berries in the house it is fun to play around with flavours that blends well – this is how new desserts are born. Eggnog is made from egg yolks and sugar. Mixed with whipped cream it is called “råkrem”.
This dessert is a variation on this, made with cream cheese instead of cream. Heavy, but served with strawberry sauce and combined with crunchy biscuit crumbs the taste becomes fresh, sweet, creamy and very nice. A proper creamy dessert!
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RecipeReminiscing 