Meat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious hearty meat soup recipe found on matprat.no
the soup councilMeat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious, hearty soup with game meat or beef for cold autumn and winter evenings. The soup can advantageously be made a day in advance so the flavors can develop.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

A youth party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.

The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.


I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.

Ted
Winking smile

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Hernekeitto – Finnish Pea Soup / Finsk Ertesuppe

A classic Finnish soup recipe found in “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

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All the Nordic countries have their own version of pea soup as do most countries in the world I guess. This is the Finnish take on the soup – Ted

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South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

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Poacher’s Pie / Tjuvjeger Pai

En classic British pie recipe found on cookit.e2bn.org
Poacher’s Pie / Tjuvjeger Pai

This recipe goes back a long time but was still popular amomg middel class Brits in the thirties as their dinner habits still was rather conservative back then.

By the 1950’s, poacher’s pie had become a working class dish and used cheaper ingredients, such as just sausage meat, and was cooked with only a top made of mashed potatoes.

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Jane Austen’s Beef And Stilton Pasties / Jane Austens Kjøtt Og Stilton Pasties

An afternoon tea pastie recipe from Jane Austen’s days
found on
Bite From The Past
Jane Austen’s Beef And Stilton Pastie / Jane Austen’s Kjøtt Og Stilton Pasties

The Girl who runs Bite From The Past writes: Bonnie Wise, one of the organizers of the festival and a member of the Jane Austen Society of North America, was kind enough to answer a few questions for me via email-and to send me two recipes for afternoon tea. Bonnie said this recipe is based on one found in Victoria Magazine called TeaTime Bliss.

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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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Beef Stew With Potatoes From Southern Sweden / Skånsk Kalops Med Potatis

A classic Swedish dinner recipe found on receptfavoriter.se
Beef Stew With Potatoes From Southern Sweden / Skånsk Kalops Med Potatis

Classic Swedish beef stew flavored with allspice. Here with carrots but they can be excluded. Most taste and real flavour is obtained with meat on the bone. Regular stew meat will do as well but then you may need to add stock cube for more flavour.

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Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

A contemporary Norwegian dinner recipe found on rema.no
Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

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Rema 1000 – A part of Norwegian grocers history

It began with the pursuit of a retail concept that was different than the traditional corner store. On a study trip to Germany in 1977 representatives of the Reitan Group were  impressed by the German discount chain ALDI’s implemented simplicity. When Odd Reitan opened the first REMA grocers February 15th, 1979 at Bromstad in Trondheim it was an ALDI imitation.

The initial phase

In the initial phase the selection was limited to 500-600 articles, but this range was too narrow to be profitable. The store in Mo i Rana, which opened the following year, therefore increased the range of products to 1,000 articles. This was a great success and was continued in the three stores which from then went by the name REMA. It also led to the name of the chain being changed to Rema 1000 – an abbreviation for Reitan Food, 1000 articles.

Expansion

The REMA 1000 concept has over the years been developed and improved, and the range of articles has changed in step with the times and customers’ shopping habits. But the Reitan Group still work by the same original philosophy.

Today

The Reitan family are among the richest people in Norway and not long ago people like that had a social conscience. But not in our day and age, The Reitan Group has recently changed their beer distribution routines to increase their earnings even more and it is already begining to cost people their jobs at local breweries. Mack Brewery in Tromsø announced today that they are forced to let 35 people go.

Meatloaf Fifties Style / Femtitalls Kjøttbrød

A typical dinner recipe from “God Og Billig Hverdagsmat”
(Nice And Inexpensive Everyday Food)
published  by N W Damm & Sønn in 1955

Meatloaf Fifties Style / Femtitalls Kjøttbrød

There is a delightful simplicity to the recipes in this book, completely free of all the show off vanity one finds in particularly cook books from the late eithties and early nineties.

This is straightforward everyday food presented simply and honestly, just like the Scandinavian fifites themselves. The recipe is from one of my mother’s cook books, now mine, and I’m very fond of it – Ted

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Beef à la Rydberg / Biff á la Rydberg

A classic Swedish dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Beef à la Rydberg / Biff á la Rydberg

This classic dish is from old Hotel Rydberg in Stockholm. A nice party dish when one is willing to go for beef fillet, because beef fillet is needed in this case. But one does not have to use the very finest fillets, since the meat should be cut into pieces.

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Peking Casserole / Pekinggryte

An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979

Peking Casserole / Pekinggryte

As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted  😉

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Spiced Beef Sandwich / Krydret Oksekjøttsandwich

A classic British pub fare recipe found on delish.com
Spiced Beef Sandwich / Krydret Oksekjøttsandwich

Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of British pub fare menu. Allow plenty of time: this needs several days to marinate and at least 7 hours of cooking time before serving.

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Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

A classic Finnish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

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