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

Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

An appatizer recipe found in “Ganske Enkelt – Italienske
Oppskrifter” (Quite Simple – Italian Recipes) published by Notabene Forlag in 1995

Cozze Gratinate – Gratinated Mussels / Gratinerte Blåskjell

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Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

A starter/dessert recipe fond in “Sundt og Godt”  (Healthy
and Delicious) published by Det Beste in 1988

Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted

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Dill Cured Salmon / Dillgravad Lax

A classic Swedish starter recipe found on koket.nu
Dill Cured Salmon / Dillgravad Lax

Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.

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Asparagus and Mushroom Omelette / Asparges- og Soppomelett

A vegetable omelette recipe found in “Sundt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Asparagus and Mushroom Omelette / Asparges- og Soppomelett

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.

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Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

A delicious soup recipe found in “50+ Quick & Easy Recipes”
Published by Gotham Steel

Curried Butternut Squash and Pear Soup / Karrikrydret Butternut Gresskar- og Pære Suppe

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Butternut squash (Cucurbita moschata), sometimes known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has butternut-squash (1)a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E.

Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins.

History

The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed at the Waltham Experiment Station by Robert E. Young. Dorothy Leggett claims that the Waltham Butternut squash was developed during the 1940s by her late husband, Charles Leggett, in Stow, Massachusetts, and then subsequently introduced by him to the researchers at the Waltham Field Station. She also claimed that name came from “smooth as butter, sweet as nut”.

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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Classic Prawn Cocktail / Klassisk Rekecocktail

A classic appetizer recipe found on goodhousekeeping.co.uk
Classic Prawn Cocktail / Klassisk Rekecocktail

This delicious ever-popular starter has no cooking involved,
so it’s no hassle to prepare!

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Town Mayor Toast With Prawns / Borgmästaretoast Med Räkor

A rich canapé starter recipe found on koket.se
Borgmästaretoast med räkor_post

Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!

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Scallops with Mango Salad / Kamskjell med Mango Salad

A delicious starter recipe found on goodhousekeeping.co.uk
Scallops with Mango Salad / Kamskjell med Mango Salad

These succulent scallops make a great dinner party starter.

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Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

A classic English appetizer recipe found in
“Harrods Cookery Book” published in 1985

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.

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Mussels In Dressing / Blåskjell i Dressing

A simple quick and delicious starter recipe found in “Forretter” (Starters) published by
Hjemmets Kokebokklubb in 1980

Mussels In Dressing / Blåskjell i Dressing

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Old Lady’s Spread on Pumpernickel / Tantröra på Pumpernickel

A classic Swedish starter recipe found on koket.se
Tantröra på pumpernickel_post

Nice little starter with smoked salmon, potatoes, eggs, and pickles. Can be served to old geezers too, but they do have their own spread called Punter’s Mix as well.

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Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

Paté de campagne_post_ill

The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.

These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.

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