A Swedish speciality found on geniouskitchen.com
An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
A recipe found in “Okse- og Kalvekjøtt” (Beef and Veal) published by Hjemmets Kokebokklubb in 1979
A recipe for filled cake rolls found in “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published in 1971
This is, as one see immediately, a close relative of the “Kromkake”. These cakes are easy to shape and they are also easy both to make and to store. To whip the cream to fill them with is also done in a jiffy. Cream rolls are perfect for serving guests that find the standard seven sorts of Norwegian Christmas cookies somwhat dry, and believe me some people do.
A Finnish cake recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978
It shouldn’t surprise anyone that we both bake and serve cakes with
cranberry jam around our neck of the woods – Ted
A baking recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopeda)
published by Lademann 1976
A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skandinavisk Presse in 1977
A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.
One of Elvis Presley’s favourite dishes found in
“Are you hungry tonight” published in 1992
Elvis ate macaroni and cheese at home whenever possible. He
loved it homemade, thick, gooey, and made with American cheese.
A dinner recipe from a card in “Better Homes
and Gardens Recipe Card Library” published in 1979
Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.
A cake square recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978
Tasty neat little goodies for the afternoon tea or the after dinner coffee.
A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in 1979
This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted
A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by
Alt om Mat in 1974
Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.
An exotic rice dish found in “Ris og Pasta” in the “Menu –
International Madleksikon” series publisert by Lademann i 1978
Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.
A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
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.
A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979
Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it
Ted
RecipeReminiscing 