Matelote Alsacienne – Fish Casserole from Alsace / Fiskegryte fra Alsace

A delicious fish recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

Matelote Alsacienne – Fish Casserole from Alsace / Fiskegryte fra Alsace

It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.

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Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.

I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂

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Chicken Salad Queen Victoria / Hønsesalat Queen Victoria

 A classic salad recipe found on the Snack & Salads section
on the Danish “International Food Encyclopaedia MENU”
published by Lademann

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I don’t know if old Victoria liked this salad particularly, but the Danish Lademann’s “International Food Encyclopaedia MENU” has chosen to call it that anyway. I have my doubts really, as I’ve read on several occasions that she preferred her dishes a lot more filling than this – Ted  😉

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Stuffed Crabs / Fylte Krabber

A recipe from “Festmat” (Party Food) published by
Hjemmets Kokebokklubb in 1992

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I love shellfish, but how come the most expensive of them is, at least served au naturel, the most tasteless and boring of them all. Lobster may be regarded as the finest, but hey, give me crabs any day. Here’s a very nice way to serve crabs as a filling starter or lunch – Ted

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The King’s Salad / Kongens Salat

A delicious salad recipe found in “Cattelins Kokebook”
published in 1978

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Cattelin writes: We often had the pleasure of serving the old Swedish king, Gustav VI. On many different occasions we made lunches and dinners for him, both for private occations as for more official. The king was very much aware what he liked and disliked and he really disliked garlic. Therefore, this salad is composed without this ingredient

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Traditional Prince Fish / Tradisjonell Prinsefisk

A traditional Norwegian Fish Dish found on matoppskrift.org

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This is a very special dish from Bergen that was created when a Swedish prince visited the city at one time. The Swedish prince wanted cod for dinner, and the dish was  made seeking to avoid serving boiled cod for so many guests.

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See this book and lots of delicious recipes on:
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Related articles

Summer Plate With Scrambled Eggs And Cured Ham / Sommertallerken Med Eggerøre Og Spekeskinke

A classic recipe found on rimi.no – Recipe by : Marit Røttingsnes Westlie

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traditional badge2Back in the fifties, sixties and seventies there wasn’t an outdoor restaurant in Norway without this dish on the menu. It was the ultimate summer dish back then and I’ve had it at the outdoor restaurant in the sculpture park at Frogner in Oslo more times than than I can count. It was gone from the menus for ages to give room for Italian and French dishes but luckily our best chefs have created a new interest in our own culinary tradition so it’s back now.

By the way, the summer plate is very often followed by the other one of todays dishes, ice cream with hazelnut brittle. Don’t miss the combination if you’re ever in Norway – Ted

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See this and other delicious recipes on:
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Crab And Asparagus Pie / Krabbe Og Asparges Pie

A recipe from “Småretter” (Snacks) published by Hjemmets Kokebok Klubb in 1979

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It is not always necessary, for long and many preparations to make a feast. This delicious pie is a way to do it.

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See this and lots of other delicious recipes here:
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