Farmhouse Cookies / Bondekaker

A classic Swedish cookie recipe found on mills.no
Farmhouse Cookies / Bondekaker

Farmhouse cookies are flat and round cut cookies with distinct pieces of almonds. The recipe came to Norway from Sweden after WWII and we find it for the first time in Gyldendal’s large cookbook published in 1989. The cookies are still popular both in their native Sweden and in Denmark as well. 1 serving of this recipe makes approximately 80 cookies.

000_england_recipe_marker_nytraditional badge swedish_flat000_norway_recipe_marker_ny

Cheese Bake Lunch / Ovnsbakt Ostelunsj

A low-cal lunch recipe published by
Weight Watchers International in 1974Cheese Bake Lunch_post

Internet and colour printers became the death of the recipe card collections and to be honest they are not greatly missed. I have quite a few of these card boxes and ring folders in my collection of old recipes and cookbooks and really, they are far from pracical in use. In no time the ring folders get hard to leaf through and you need to be a lot tidier than me to put the cards back in their right place in the boxes.

But as you can see, I found a solution to that problem. I scanned the lot of them and ran the texts through ocr scanning. A lot more practical solution if you ask me – Ted 😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Chicken Liver and Eggs / Kyllinglever og Egg

A lunch recipe from”McCall’s Great American Recipe Card Collection” published in 1973Chicken Liver And Eggs_post

A mix of chicken wings and chicken liver was standard Saturday evening snacks in my childhood home. Served as simple as possible. Right out of the frying pan with white bread, butter and mayonnaise – I kind of miss it –  Ted  😉

000_recipe_eng000_recipe_nor

Swedish Pancakes with Pork and Lingonberries / Skånsk Ugnspannkaka med Fläsk och Lingon

A traditional Swedish farmhouse dish found on receptfavoriter.se371_skånsk ugnspannkaka med fläsk och lingon_post

This egg cake is a kind of pancakes served with fried pork and lingonberries. It is a traditional farmhouse dish from Skåne, the southern most county in Sweden. The recipe is for two people and you make it in an ovenproof skillet.

000_recipe_eng000_recipe_nor

Lemon Rolls / Sitronrundstykker

A fresh take on the old rolls  from “Nye Mesterkokken”
(The New Master Chef) published in 1974

sitronrundstykker_post

These rolls are given a new and fresh taste by adding honey to the dough and sprinkling them with grated or shredded lemon peel before baking. Server the rolls right from the oven with butter or marmalade or both.

000_recipe_eng000_recipe_nor

Pasta, Ham and Cheese Mould / Pasta, Skinke og Ost i Form

Pasta-skinke-og-ost-i-form_post

My oldest daughter was a very particular eater as a child
and hard to get to eat most things, but she loved this dish.
Now she’s a grown woman and eats almost anything.
Today, she turns 27.

Happy Birthday Victoria Smile

000_recipe_eng000_recipe_nor

Chocolate Crescents / Sjokoladehorn

A nice crescents recipe found on melk.no

094_sjokoladehorn_post
Crescents with chocolate filling tastes great and makes yeast baking a little more exciting.

000_recipe_eng000_recipe_nor
See this and lots of other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday

The Parsonage’s Gingerbread / Prestegårdens Pepperkake

An old-fashioned spicy recipe “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984

prestegårdens pepperkake_post

000_recipe_eng000_recipe_nor

See this and lots of other delicious recipes on:
Tickle My Tastebuds Tuesday TuesdaysTable copy Treasure Box Tuesday

Chicken And Bacon Casserole / Kylling Og Bacongryte

A recipe from “Good Housekeeping Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948

chicken and bacon casserole_post
000_recipe_eng000_recipe_nor

See this book and lots of delicious recipes on:
fiestafridayTuesdaysTable copypurebloglove_small

Related articles

Fine Fish Gratin / Fin Fiskegrateng

A recipe from “Kokekunst I Bilder” (The Art Of Cooking In Pictures) published by A/S Allers Familie-Journal in 1975

fin_fiskegrateng_post
This festive dish can be made ​​in well in advance, and just be done au gratin just before serving.

000_recipe_eng000_recipe_nor

See this book and lots of delicious recipes on:
fiestafridayTuesdaysTable copy[4]purebloglove_small

Zuger Kirschtorte – Kirsch Cake from Switzerland / Kirschkake from Sveits

A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971

zuger kirschtorte_post 

This cake is served for dessert as well as for a cup of coffee and is a good example of Swiss confectionery art. 

000_recipe_eng000_recipe_nor

See this and other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday


a1036_kirsch_thumb[10]_thumbIn Context:
*
A kirschwasser (/ˈkɪərʃvɑːsər/ keersh-vahs-ər; German: [ˈkɪɐ̯ʃvasɐ], German for “cherry water”) or kirsch is a clear, colourless fruit brandy traditionally made from double distillation of morello cherries, a dark-coloured cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented complete (that is, including their stones). Unlike cherry liqueurs and so-called “cherry brandies”, kirschwasser is not sweet.

The best kirschwassers have a refined taste with subtle flavours of cherry and a slight bitter-almond taste that derives from the stones.

Fish "Paapetang" Filled With Shrimps – Rekefyllt Fiske“Paapetang”

A recipe from “Historisk Kokekunst” (Historic Cooking) a blog run by the historic cooking club at the Norwegian National Archives

a1032_paapetang-post
traditional badge2From Historisk Kokekunst: Many of the old Norwegian recipes are characterized by having migrated to Norway from abroad. In many cases they sound too un-Norwegian in the name, which this dish is the best example of. For what you say to "Fish "Paapetang "filled with shrimp" Not quite sure what we’re talking about, perhaps? That was certainly the case for us. We had never heard of something called "Paapetang".

The recipe lets us understand it is a kind of ring of specially prepared minced fish we are looking for, but where on earth does the name and the dish come from? We found a word from the French cuisine: le poupeton – A southern French dish with cod or other fish, but cooked, not fresh as in our recipe, and simpler ingredients.

You can actually buy a ring looking quite like the one on the picture made from fish farce at most grocer’s in Norway  today, made from a simpler recipe of course and in my childhood home it was often served as in this recipe – Ted

000_recipe_eng000_recipe_nor

See this and other delicious recipes on:
TuesdaysTable copy

 

Baked turbot / Ovnsbakt piggvar

A recipe from “Ovnsretter” (Baked Dishes) published by Hjemmets Kokebok Klubb in 1977

ovnskokt piggvar_post

Turbot is highly prized as a food fish for its delicate flavour, and is also known as breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria, France, Spain, Portugal,Romania, Turkey, Chile, Norway, and China. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.

This is not just any flounder. There are many who claim that this is the best fish you can buy for money. I see no reason to argue with them.

000_recipe_eng000_recipe_nor

See this and other delicious recipes on:
the-yuck-stops-here-symbol-02fiestafridayTreasure Box Tuesday

Chopstick Pork & Turkey Ramekins

A recipe from Family Circle’s “Casserole Cookbook” published in 1972

 chopstick pork_post

Chopstick Pork, an oriental-style dream dinner mixing pork, fruits, and vegetables to perfection in one big dish; Turkey Ramekins, in individual broiler-proof servers. Crisp-cooked vegetables and mellow fruits in a sweet-sour sauce frame soy-seasoned pork

000_recipe

ill_063

Enhanced by Zemanta

Great-Grandmother’s Coconut Macaroons

A Recipe from “Kaker Til Kaffen” (Cakes For The Coffee) Published by a Norwegian family magazine book club in 1979

oldemors kokosmakroner_post

000_recipe

ill_024

Enhanced by Zemanta