Karjalan Paisti – Karelian Hot Pot / Karelsk Gryterett

A classic Finish dinner recipe found on
what was then called
 
about.co.uk
Karjalan Paisti - Karelian Hot Pot / Karelsk Gryterett

Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Finnish hot pot is typically seasoned with black peppercorns, allspice and bay leaves.

This Finnish stew is made in one large pot over low heat, once everything is chopped, it’s a real hands-off recipe. Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.

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Portuguese Cod / Portugisisk Torsk

A fish dinner recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982
Portuguese Cod / Portugisisk Torsk

Portuguese cod is a new exciting way to serve cod.
Serve with boiled potatoes or fresh white bread.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

A Spanish chicken recipe found on telegraph.co.uk
Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

This rich Spanish chicken dish will become a firm favourite
in your household from day one.

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Cock-a-Leekie Soup / Kyllingsuppe med Purre

A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970

Cock-a-Leekie Soup / Kyllingsuppe med Purre

While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.

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West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

A savoury chicken recipe from the African continent
found in “The best of International Cooking”
published by Hamlyn in 1984

West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Frankfurters in Lager / Pølser i Pils

An exciting  frankfurter recipe found on gilde.noFrankfurters in Lager / Pølser i Pils

Frankfurters are very popular in Norway, both among children and grownups, but they are not often served as fancy as in this recipe. It will take a little time, but it will be worth it, believe me – Ted

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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

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