A classic side dish found in “Varme Småretter” (Small Hot Dishes) in the “Ingrids Beste” (Ingrid’s Best) series publishd by Gyldendal i 1991
If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
An appatizer/lunch recipe found in “Cappelens Kokebok” published in 1995
Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.
The little guy there is Potato Pete and he was part of a campaign introduced during WWII to encourage the British population to eat home-grown vegetables.
A barbecue recipe found in “Grillmat” (Grilled Food) in the“Kjøkkenbiblioteket” (The Kitchen Library) series published by Aventura Forlag in 1992
Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.
A sweet rusk recipe found in “Mine lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag i 1994
What ever happened to rusks? When I was a kid we ate rusks quite often, but now I can’t remember the last time I set my teeth into one. Have they simply gone out of fashion. Can’t even remember having seen some in the stores in donkey’s years- Ted
A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.
Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.
A delicious salad recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simple – Italian Cook Book) published by Notabene Forlag in 1995
If you are as fond of seafood as I am, this salad is heaven sent. It contains all the goodies from the sea one can think of. And sprinkled with parsley, lemon juice and olive oil. The Italians really know how to put seafood on the table.
A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.