A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published by N W Damm & Sønn in 1955
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
A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag in 1992
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.
A recipe from “Kungelig Spis” (Royal Oven) by Håkan Håkanson published in 1982
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.