Potato Pancakes with Crispy Bacon / Potetkaker med Sprøstekt Flesk

A great breakfast recipe found in “Sunt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Potetkaker med sptøstekt flesk_post

A simple mixture of potatoes and onions, here transformed into airy potato pancakes with a “crown” of crispy bacon. A lovey smell will spread in the kitchen while you cook them!

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Emmenthaler Fish / Emmenthaler-Fisk

A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 Emmenthaler-fisk_post

Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me

Ted
Smile

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A breakfast recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A bowl full of steaming, old-fashioned oat porridge taste great with spicy fruit compote and a dollop of yogurt on top.

I grew up eating oat porridge every weekday as a kid. Mom soaked the oats over night and made the porridge in the morning. It was not a fancy kind like the one above, just plain porridge with a little milk and a drizzle of sugar, but I loved it anyway – Ted

000_england_recipe_marker_nytraditional badge breakfast_flat000_norway_recipe_marker_ny

Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Chicken Grand Duchesse / Kylling Grand Duchesse

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

000_england_recipe_marker_ny000_norway_recipe_marker_ny

South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Pork Chops Provençale / Koteletter Provençale

A French dinner recipe found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983koteletter provencale_post

There is something homely and nice about pork chops. In all the changing food fashions that I’ve seen up through my life pork chops have been just like denims, impossible to kill by the people who like to tell us what we should eat or wear – Ted  😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Fish In Curry Sauce / Fisk i Karrisaus

An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
Fish In Curry Sauce / Fisk i Karrisaus

This is an easy fish casserole that you can make while the potatoes or rice is cooking. Use fresh fish fillet or half defrosted fish in block.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Chicken in Port Wine / Kylling i Portvin

A chicken recipe from ”French Cooking” published by
Golden Appel in 1968

Chicken in Port Wine / Kylling i Portvin

I bought this book in a used book shop here in Oslo the other day. I didn’t check it very thoroughly, just made sure there was lots of colour phictures. When I got home and started to scan the book I realised that the recipes and the pictures were not on the same page at all. Irritating of course, it makes scanning a lot more time consuming.

Well, my mistake, but I’m a stubborn sod, so I scanned it anyway – Ted  😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Tori Saka Mushi No Goma – Japanese Sake Steamed Chicken in Sesame Sauce / Japansk Sakedampet Kylling I Sesamfrøsaus

A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

tori saka mushi no goma - japansk sakedampet kylling i sesamfrøsaus_post

The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Confectionery Squares / Konfektbiter

A delicious chewy chocolate cake recipe  from “Sjokolade”  (Chocolate) published by Hjemmets Kokebokklubb in 1984
Confectionery Squares / Konfektbiter000_england_recipe_marker_nyill_094000_norway_recipe_marker_ny

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

A classic English appetizer recipe found in
“Harrods Cookery Book” published in 1985

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Omelette aux Épinards – Spinach Omelette / Spinatomelett

A delicious omelette recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

Omelette aux Épinards - Spinach Omelette / Spinatomelett

It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Chicken Alexa / Kylling Alexa

A spicy chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
Chicken Alexa / Kylling Alexa

000_england_recipe_marker_ny000_norway_recipe_marker_ny

In context

Garam masala (Hindi: गरम मसाला, Punjabi: ਗਰਮ ਮਸਾਲਾ,Urdu: گرم مصالحہ‎, Bengali: গরম মসলা garam (“hot”) and masala (a mixture of spices)) is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

A typical Indian version of garam masala contains:

garammasala

Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes, ingredients including nuts, onions, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool), and kababchini (cubeb). The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.

Parmasan Bread / Parmasanbrød

A great baking recipe found in “Spennenede Mat”
(Exciting Food) published by Skadinavisk Presse in 1980

Parmasan Bread / Parmasanbrød

Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.

000_england_recipe_marker_ny000_norway_recipe_marker_ny