British Fry-Up / Britisk Fry-Up

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

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Baker’s Chicken / Bakerens Kylling

A recipe found in “Fjørfe på Menyen” (Poultry on thr Menu)
published by Den Norske Bokklubben in 1984
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Chicken is great and this recipe seems both simple and delicious. The bakers obviously handle poultry with the same panache as they do bread – Ted 😉

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Medieval Monday – Tharida

A  medieval lent recipe found on The Medieval Vegan
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The guy who runs The Medieval Vegan writes: Lent is a great opportunity for the The Medieval Vegan since it was a time of fasting and so the foods eaten are a lot closer to what I’ve been cooking. Of course the medieval Christian would still count fish (and sometimes any meat that they made to look like fish) but even so there are a number of recipes that are truly vegan.

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American Chicken Salad / Amerikansk Kyllingsalat

A classic salad recipe found in “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Large Salad Book) published in 1984

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Salad Eden Rock / Salat Eden Rock

A classic salad recipe recipe found in “Norsk Ukeblads Store Salatbok” (Norsk Ukeblad’s Big Salad Book) published in 1984
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Eden Rock, St Barths is a luxury resort in Saint Barthélemy in the Caribbean, jutting out on a craggy quartzite bluff overlooking the Baie de Saint Jean on the central north coast. The resort is very popular with the rich and famous.

The resort was established in the 1950s by St Barth’s politician Rémy de Haenen (d.2008) who sold it to the Matthews family in 1995. It was reportedly frequented by Greta Garbo and Howard Hughes; Garbo once checked in for three days under the alias of Suzy Schmidt, but loved it so much that she stayed for three weeks.

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Chinese Stir-fry Clams in Black Bean Sauce / Kinesiske Wokkede Muslinger i Svart Bønnesaus

A wok recipe found on about.com/food/
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Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

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Cheese’n Bean Grill / Varmt Ostesmørbrød med Tomatbønner

A snack recipe from an ad for Kraft published in 1967beanes and cheese on toast_kraft_post

The recipe says to grill the sandwiches till the cheese has melted, but the cheese on the pictures looks only slightly out of shape to me. Melted cheddar tastes great, lukewarm cheddar on the other hand… – Ted

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Hunters Breakfast / Jegerfrokost

A simple and quick breakfast recipe found on imagasin.info645_jegerfrokost_post

You do not have to be a hunter to enjoy a good hunter breakfast with fried eggs, bacon and beans. Simple, quick and very, very nice.

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Recipe posted at:
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Port Wine Chicken / Portvinskylling

Recipes from the Danish “Bogen Om Kyllinger” (The Book About Chicken) published by Lademann in 1972

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See this and lots other delicious recipes here:
TuesdaysTable

Eat Healthy And Well All Week – Day 4 – Mexican Casserole / Meksikansk Gryte

A recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebok Klubb in 1979

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“Hverdagsmat” feature a full week’s dinner menu of healthy and nice tasting food and this week I’ll post one each day – Ted

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Cassoulet – A French Stew – En Fransk Gryterett

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

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This dish that originated in the French province Languedoc, derives its name from the special fire proof pot it was made in. The pot was called a cassolle and was made in a small village in this part of France. There are many different recipes for this stew. Common to them all is that the main ingredient is white beans, which are cooked with meat, vegetables and spices. The boiling should go slow and carefully and should take a long time, several hours, preferably in an  old-fashioned baking oven, but the oven  in modern kitchen will do.

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Tortilla – Spanish Omelette – Spansk Omelett

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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There is no more genuine Spanish dish than tortilla, and it is made in numerous varieties throughout Spain. Spaniards tend to say that the French got their omelette through the Spanish chef to Louis XIV ‘s Spanish consort. Tortilla crossed the Atlantic with the Spanish conquistadores, but the dish has to some extent changed character on the other side of the ocean. The Mexican tortilla has nothing in common with an omelette. It is a small pancake made ​​with flour (corn-starch) eaten with spicy filling or sauce.

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Mexican Style Chilli

A recipe from “Old Fashioned Bean Pot Cookery” published by West Bend in 1964

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