Potato Pancakes with Crispy Bacon / Potetkaker med Sprøstekt Flesk

A great breakfast recipe found in “Sunt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Potetkaker med sptøstekt flesk_post

A simple mixture of potatoes and onions, here transformed into airy potato pancakes with a “crown” of crispy bacon. A lovey smell will spread in the kitchen while you cook them!


New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

A floudre recipe found in “Seafood ‘n Seaports – a Cook’s Tour of Massachusetts” published by Massachusetts Seafood Council in 1970
New Bedford Flounder Roll-Ups / New Bedford Flyndre Rulader

Flounder is one of my favourite kind of fish. It is great boiled, baked, fried, breaded or filled and rolled up like these – Ted


Blue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

A great camping snack recipe found on homemaderecipes.com
headingBlue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

These delicious snacks can be made ready at home before you head for the hike and grilled on a campfire grill grid when you have set up camp, dinner is over and the tea water is boiling. If you don’t bother to bring a grid a few stick will work just as well.

You could make these snacks at home too of course, but we all know they will taste much, much better by the campfire – Ted  😉

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Bacon Pancakes / Fleskepannekaker

A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in 1991
Bacon Pancakes / Fleskepannekaker

The childhood dream in the old days for many Norwegian children was to eat bacon pancakes as often as they wanted, and as many as possible. But pancakes takes time to cook, and there were usually several people round the table, so the cakes had often dispensed equally between the them.

One hardly ever hear of people eating bacon pancakes  any more. That’s a pity really, because it is a delicious dish, particularly served with lingonberry jam as suggested in the recipe – Ted


Rouladen or Mock Birds / Roulade eller Benløse Fugler

A recipe from a short article in a series from the thirties
where Tinsel Town Royalties are pretending to cook   😉

Rouladen or Mock Birds / Roulade eller Benløse Fugler


British Fry-Up / Britisk Fry-Up

A real classic British breakfast recipe found in a booklet published by gilde.no

It was somewhat strange to find such an utter British dish in a booklet from a Norwegian meat supplier, but so what. I’m a real sucker for a solid breakfast and always go for the full english when in Britiain. Continental is for sissies – Ted  😉


Cheese Sandwich with Bacon, Pear and Caramelized Onions / Ostesmørbrød med, Bacon, Pære og Karamellisert Løk

A greatrecipe for cheese sandwiches found on aperitif.no
Cheese Sandwich with Bacon, Pear and Caramelized Onions

When cheese sandwiches are made with so much love as these you got real party fare. This recipe has that little extra that turns you into a kitchen hero.


Bacon Butter / Baconsmør

A delicious and different butter recipe found at soendag.dk
Bacon Butter / Baconsmør

A delicious and different butter for both your buns, potatoes or pasta.


Somerset Chicken / Somersetkylling

An English chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984


Must Eats In Norway – Part 3 – Egg & Bacon with Fried Potatoes at Teddy’s Softbar


Teddy’s Softbar in Oslo opened in 1958, and the fifties interiors are largely intact. Teddy’s originally served soft drinks, ice-cream and the like. Today alcoholic beverage are the base of the operation, but they also serve food. The last few decades Teddy’s have enjoyed guests with connections to Oslo’s rock scene and other aspects of the city’s cultural life. From time to time concerts are arranged in the small bar.

From an interview with the owner done by Cecilie Asker for the newspaper Aftenposten:

What is the most played song on the jukebox?

Numerous copies of the Herman’s Hermits’ single “No Milk Today” has been worn out over the years. It has been played so much that at times it has been banned from the jukebox. For example, it is not in there now.


What Is the most popular drink?

Currently it will have to be Gin & Tonic, but previously Spitfire was very popular among the customers. Drink trends come and go, but beer is always the undisputed winner, anyway.

What Is the most prominent persons to visit Teddy’s?

Back in the late seventies when the place still really was a soft bar my dad got a call from a man who wondered if there was a lot of guests attending at the moment. He could confirm that it was not. A few minutes later a large black car rolled up outside. It was the King’s grandchildren who’d fancied a milkshake.


Of All the well known faces who have entered through the doors, who has been most satisfied?

Ike Turner stopped for lunch here. He claimed that we made the world’s best BLT. He was so pleased that he went into the kitchen and kissed my mother’s hand, since it was she who had cooked the meal.

Which Dish on the menu is the most popular?

Egg & bacon, with fried potatoes. It is also probably the dish that has been the longest on the current menu.

One-Pan English Breakfast / Pannestekt Engelsk Frokost

A quick breakfast recipe found on BBCgoodfood
One-Pan English Breakfast / Pannestekt Engelsk Frokost

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything.


Swiss Liver and Bacon Brochettes / Sveitsiske Lever og Bacon Brochetter

A nice lunch or filling starter recipe found in
“Robert Carrier’s Kitchen Cook Book”
published in 1980
swiss liver and bacon brochetters_post

Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.


1940s – Beef Bourguignon / Beuf Bourguignon

A classic mid-century recipe found at goodhousekeeping.com
1940s - Beef Bourguignon_post

Portrait - Elizabeth DavidAfter the war, celebrated cookery writer Elizabeth David heralded a new, imported cooking culture, popularising French classics such as this beef bourguignon. The dish became popular in Britain in the 1940s. This version is bulked up with vegetables, much as stews would have been at the time due to the rationing.

I can clearly see when studying my collection of old cook books that Scandinavia followed suit about five years later. A remarked interest in Continental cooking, particular French began around 1950 – Ted

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Farmhouse Omelette / Bondeomelett

A classic omelette recipe found in “Spennende Mat”
(Exciting Food) published in 1980


An omelette is always a straightforward dish to make. You can make it more hearty with potatoes, onions and ham and serve it directly from the frying pan like the French peasant women do.


Veal Ragu / Kalveragu

A classic European dinner dish recipe found on dinmat.no

Veal is a light, lean, delicate and tender meat. Use veal in a ragu. Ragu means meat diced and cooked in sauce. A deliciously tasting dish both when it comes to meat and sauce.