Jansson’s Temptation / Janssons Frestelse

A Swedish classic found in “Kulinarisk Pass” (Culinary Passport)
published by Tupperware in 1970

Jansson’s Temptation / Janssons Frestelse

No Swedish Christmas table without Jansson’s! According to insecure sources, the dish has got its name after the opera singer Pelle Janzon, who lived in the last half of the 19th century, and was fond of both good food and drinks. One of the dishes served after the final curtain was this potato and anchovy dish, with plenty of beer and aquavite.

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Meatloaf Fifties Style / Femtitalls Kjøttbrød

A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published  by N W Damm & Sønn in 1955

Meatloaf Fifties Style / Femtitalls Kjøttbrød

There is a delightful simplicity to the recipes in this book, completely free of all the show off vanity one finds in particularly cook books from the late eithties and early nineties.

This is straightforward everyday food presented simply and honestly, just like the Scandinavian fifites themselves. The recipe is from one of my mother’s cook books, now mine, and I’m very fond of it – Ted

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Father’s Temptation (Sun Eye) / Fars Frestelse (Solöga)

A classic Swedish openfaced sandwich found in ”Stora Boken on smörgåsaroch Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) publiched in 1985fars frestelse (soløga)_post

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Pizza alla Napoletana / Neapolitan Pizza / Napolitansk Pizza

A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag  in 1992

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Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If  baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may  be used instead.

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Punter’s Mix / Gubbrøra

A classic Swedish snack/starter/evening meal
found on godmat.org
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A small delicate dish that has been popular in Sweden for decades, particularly among older men. It is made with anchovies, boiled egg, red onion, chives and potatoes in a sour cream sauce.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
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Bellman’s Mould / Bellmans Lada

A recipe from “Kungelig Spis” (Royal Oven)
by Håkan Håkanson published in 1982
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Håkan Håkansson writes in the book: The Bellman Mould is usually said to be a variation of Jansson’s Temptation. But really it’s just the other other way around.

This mould was one of Stallmästargården’s specialties in the 20s and 30s, and became very popular both as hot restaurant dish and a homemade evening meal or a night snack. Jansson’s Temptation eventually developed as a variant of the Bellman Mould.

By browning potatoes and onions, the mould gets a lot more flavour. And it is at its best made with whole anchovies, the ones you clean yourself. And if you like,  pour a little of the anchovy broth over the mould just before you put it into the oven.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
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