Baked Potato Variations / Bakt Potet Variasjoner

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baked Potato Variations / Bakt Potet Variasjoner

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.

000_england_recipe_marker_nyPotato Pete000_norway_recipe_marker_nyThe 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.

Winking smile

Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

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.

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Gratinated Grapefruit with Port Wine Cream / Gratinert Grapefrukt med Portvinskrem

A decadent and sour dessert found in “Festmat” (Party Food)
published by Hjemmets Kokebokklubb in 1992
Gratinated Grapefruit with Port Wine Cream / Gratinert Grapefrukt med Portvinskrem

Usually I’m not a big fan of grapefruit, but the demerara sugar and the port wine could easily tempt me to try this dessert

Ted
Winking smile

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Chicken Breast with Lemon / Kyllingbryst med Sitron

A juicy chicken recipe found in “Grillmat” (Grilled Food) in the
series
“Kjøkkenbiblioteket” (The Kitchen Library)
published by Aventura Forlag in 1992

Chicken Breast with Lemon / Kyllingbryst med Sitron

Skin and boneless chicken breasts fried on the grill gives fewer calories. If you want to make them even more juicy, serve them topped with a slice of lemon butter.

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Sugar Rusks / Sukkerkavringer

A sweet rusk recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994
Sugar Rusks / Sukkerkavringer

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

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Gallop Buns / Galoppboller

A delicious cake recipe found in “Mine Lekreste Kaker”
(My Sweetest Cakes) published by Teknisk Forlag in 1994

Gallop Buns / Galoppboller

Maybe not the most traditional of buns, at least not seen with Norwegian eyes, but who cares they look absolutely delicious.

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Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

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.

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Bacon and Double Cheese Quiche / Quiche med Bacon og To Sorts Oster

A lunch recipe from a card in the “Great American Home Baking” collecting published in 1992Bacon and Double Cheese Quiche / Quiche med Bacon og To Sorts Oster

Paired with a tossed green salad, this full-flavored quiche makes
an excellent lunch.

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Insalata di Mare – Italian Seafood Salad / Italiensk Sjømatsalat

A delicious salad recipe found in “Ganske Enkelt –
Italiensk Kokebok” (Quite Simple – Italian Cook Book)
published  by Notabene Forlag in 1995

insalata di mare_post

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.

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Calzone al Prosciutto Cotto Affumicato – Calzone with Ham and Apples / Calzone med Skinke og Eple

A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
Calzone al Prosciutto Cotto Affumicato

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.

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Sunshine Cake / Solskinnskake

A quick and easy cake recipe found in “Kaker til Kaffekosen” (Coffee Time Cakes) published by Gyldendal in 1991
Sunshine Cake / Silskinnskake

Notice the word “kaffekosen” (kaffe + kos) in the title of the book in Norwegian The word “kos” is closely connected to the Norwegian word “hygge” that was adopted by the English language last year.

Both “hygge” and “kos” are a little hard to explain in English because both words are so tightly connected to the Norwegian mentality. Both words are nouns, but can also be used as verbs “hygge seg” and “kose seg” and it is the verbs that are most often used here in Norway.

Rather loosely both can be translated into ‘having a good time’ or ‘having a nice time’. Several large international surveys have shown that Norwegians are among the happiest people in the world, usually just beaten by the Danish. Our quest for having a nice time should explain a lot of that result.

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Scampi as in Greece / Scampi på Gresk

A delicious shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance)
published in 1991

Scampi as in Greece / Scampi på Gresk

If you have been to Greece, you are probably recognising this dish. You can make either with scampi or with large prawns.

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Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

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"Hot" Fish Balls / "Hete" Fiskeboller

A recipe from “Godt i microbølgeovn” (Delicious in the Microwave)
in the book series “Ingrids Beste”
published by Gyldendal in 1991
hete fiskeboller_post

Ingrid Espelid Hovig was Norway’s TV cook so long that people under fifty hardly remember a time when she was not introducing us all to both new and traditional dishes in her easy and freiendly manner.

The book this recipe is taken from is from a series of books called Ingrids Beste (Ingrid’s Best). This particular book deals with food made in microwaves and was published more than 25 years ago when microwave ovens was seen as the modern housewife’s salvation providing quick and practical cooking.

Our wievs on microwave ovens have change drastically since then, but remember, the recipes in this book can of course be cooked in more traditional manners. And honestly. it might  make them even better – Ted  😉

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Lamb Casserole with Root Vegetables / Lammegryte med Røtter

A autumn dinner recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
lammegryte med røtter_post

This is a traditional Norwegian autumn dish. Together with “Mutton in Cabbage” it was served after the lambs were slaughtered in the autumn.

Around this time of the year the grocers here in Norway fill up with lambs meat particularly suite for these two dishes so, yes, the tradition is fortunately still alive – Ted

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