A classic Norwegian recipe found in “The Best of International Cooking” published by Hamlyn in 1984
This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.
I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.
A vegetable omelette recipe found in “Sundt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.
A pork stew recipe in holiday mood found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983
The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you
A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted
A great potato recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
These crispy roast potato wedges beats any of the frozen ones you are likely to find in your local shops! Fragrant herbal spices and a grilled Parmesan drissle makes them irresistible. These potato wedges are great with chicken or juicy meat.
A recipes from “Stora boken om Smörgåsar och Smörgåstårtor” (The Big Book on Sandwiches and Sandwich Cakes) published by ICA Bokförlag in 1985
Dagwood Bumstead is a main character in cartoonist Chic Young’s long-running comic strip Blondie. He first appeared sometime prior to 17 February 1933.
Dagwood was originally heir to the Bumstead Locomotive fortune but was disowned when he married a flapper (originally known as Blondie Boopadoop) whom his family saw as below his class. He has since worked hard at J. C. Dithers & Company (currently as the construction company’s office manager) to support his family. The Bumsteads’ first baby, Alexander, was originally named Baby Dumpling. The name of his younger sister, Cookie, was chosen by readers in a national contest. The family circle is rounded out by Daisy the dog. The origin of both Dagwood’s last name and Daisy’s name came from Chic Young’s long-time friend Arthur Bumstead and his dog, Daisy.
A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published by Wennergren – Cappelen in 1987
A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Rise, fish, vegetables, shelfish, you name it. If you haven’t already got one, go get one.
A grilled salmon recipe found in “God Mat Fra Sjøen” (Great Food From The Sea) published by Gyldendal in 1984
The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of Knowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.
Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.
In Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.
A spicy dinner recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.
A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982
Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.