Flying Jacob / Flygende Jacob

A Swedish speciality found on geniouskitchen.com
Flying Jacob / Flygende Jacob

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.

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Veal Liver with Mushroom Sauce / Kalvelever med Sjampinjongsaus

A recipe found in  “Okse- og Kalvekjøtt” (Beef and Veal) published by Hjemmets Kokebokklubb in 1979
Veal Liver with Mushroom Sauce / Kalvelever med Sjampinjongsaus

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Norwegian Mixed Dumplings / Blandaball

A traditional recipe from the North-Western part of Norway
found in “God Mat fra Sjøen” (Nice Food From the Sea)
published by Gyldendal in 1984

Norwegian Mixed Dumplings / Blandaball

I posted a recipe for potato dumpings the other day. This is a more extensive recipe for a similar dish. I know this one well as my x-mother-in-law often made it – Ted

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Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

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.

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Lutefisk as Served in Norway / Tradisjonell Lutefisk

Lutefisk as traditionally served in Norway from godfisk.no
Lutefisk as Served in Norway / Tradisjonell Lutefisk

Lutefisk served with stewed peas, crisp bacon and potatoes is Norwegian tradition at its best. Some want brown cheese, golden syrup or mustard as well, the lutefisk has many friends.

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Norwegian Christmas Pate / Julepostei

A Norwegian Christmas buffet classic found on matprat.no
Norwegian Christmas Pate / Julepostei

Pates should be generous in ingredients and taste. This pate is not hard to make and it is always a hit on the Christmas buffet.

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Welsh Cawl / Walisisk Cawl

A recipe for the Welch national dish Cawl found at
was then called
about.com
Welsh Cawl / Walisisk Cawl

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.

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Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole / Svensk Kålgryta

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.

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Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

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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

Hot Chicken Sandwich / Varmt Kyllingsmørbrød

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Cauliflower Purée with Bacon / Blomkål Puré med Bacon

A tasty side dish found on gilde.no
Cauliflower Purée with Bacon / Blomkål Puré med Bacon

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.

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Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

A lunch/dinner recipe found on godt.no
Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

Simple and easily! A good option if you want to try something new.

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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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

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

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.

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German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
German PotatoSoup / Tysk Potetsuppe

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.

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