A traditional recipe found in “Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981
This dish is a good example of classic Norwegian farmhouse cooking. Quick to make, simple and very, very tasty. A dinner often served in my childhood home and a dish I still make from time to time. I have mentioned it before, there’s a lot of good memories in tasty food – Ted 🙂
I don’t know how this bread type got its name, but I find it hard to believe it is because it was staple for guys like Nansen heading out for expeditions in the polar region close to a hundred years ago. They were more the oat biscuit kind of guys, if you know what I mean.
On the other hand, polar bread is a superb picnic bread and you can make polar bread yourself easily. Make a lot extra while you’re at it, they freeze well and can be defrozted in a toaster in a matter of minutes. Ted 😉
A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.
Most modern food specialists claim that lavash originated in Armenia, whilst others state that it probably originated in Middle East. According to Peter Reinhart, “Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world”
A flashback from the sixties found in ”Husmorens Store Kokebok” (The Housewife’s Big Cook Book) published in 1963
Everything about this picture reminds me of my childhood. The fancy way of decorating the cake and the flowery tea cups are so very typical of a Norwegian coffee table back in the sixties. I still got several sets of tea crockery just like the one you see above. I’m a bit weird, I know – Ted 😉