Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

Hot Chicken Sandwich / Varmt Kyllingsmørbrød

A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984

Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on aperitif.no

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

Avocado with Bacon and Roquefort Dressing / Avokado med Bacon og Roquefortdressing

A starter/light lunch recipe found in “French Cooking”
published Golden Apple in 1986

The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 8,000 to 15,000 years ago. Avocado (also alligator pear) refers to the tree’s fruit, which is botanically a large berry containing a single large seed.

Sweet Potato with Avocado Cream and Crispy Bacon / Søtpotet med Avokadokrem og Sprøstekt Bacon

A snack/starter recipe found on gilde.no

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

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

Hot Crabmeat-Avocado Salad / Varm Krabbe og Avocado Salat

A recipe from “The Betty Crocker Recipe Card Library”
published in 1971

An elegant, different hot salad with moist filling and crunchy topping.

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Three Cold Entrées / Tre Kalde Forretter

Recipes from “Mat Som Smaker” (Tasty Food) published by Schribsted in 1968

See this and lots of other delicious recipes here:

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Avocado Voisin

A recipe from “The Fifty States Cookbook” published by Culinary Arts Institute in 1977

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