An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Boneless ‘birds’ is one of the old classic Norwegian meat dishes that is about to be forgotten. “Poor Man’s Birds”, slices of veal filled with bacon and parsley are worth the effort and taste delicious with stewed vegetables, boiled potatoes and sauce.
A recipe for the Welch national dish Cawl found at was then called about.com
Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Though more traditionally cheaper cuts of lamb are used, be warned Welsh recipes for Cawl vary from region to region and sometimes even season to season.There is no hard and fast rule.
Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.
The flavors in Welsh Cawl do improve by keeping for a day or two, so don’t be afraid to make it in advance or save any leftovers for reheating.
A classic Swedish dinner recipe found on godmat.org
A real autumn dish that is both cheap and easy to prepare. Very simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time, shape the minced meat into small meatballs.
Purée is a nice dinner accessory, where bacon does a good job as flavoring and topping. Test out different varieties such as Jerusalem artichoke purée, pea purée or as in the recipe below – cauliflower purée.
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.
A traditional German soup recipe found in“Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970
The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.