A Swedish speciality found on geniouskitchen.com
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.
A recipe found in “Okse- og Kalvekjøtt” (Beef and Veal) published by Hjemmets Kokebokklubb in 1979
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
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
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.
Lutefisk as traditionally served in Norway from godfisk.no
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.
A Norwegian Christmas buffet classic found on matprat.no
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.
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.
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 1982
A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984
A tasty side dish found on gilde.no
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 lunch/dinner recipe found on godt.no
Simple and easily! A good option if you want to try something new.
A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by tine.no
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.
RecipeReminiscing 