A lunch recipe found in “Krabbe” (Crab), an e-booklet
published by godfisk.no
In most major food stores in Norway, you can get crab shells filled with crab meat. If you can’t get hold of this, buy two pre-cooked crabs and clean them yourself.
Category Archives: Bell peppers
Cod fillet with Spinach / Torskefilet med Spinat
A light lunch dish found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979
Crab Patties / Krabbekaker
A modernised version of the classic Norwegian
crab patties found on godfisk.no
Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.
Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.
Chakalaka Potatoes / Chakalakapoteter
An exciting version of baked potatoes found on “Mett på en litt
sunnere måte” (Hearty in a little healtier way) a free e-booklet
published by tine.no
To make a simple version of chakalaka, start by heating oil in a saucepan and add chopped onions, garlic and green peppers. Fry the vegetables until the onion is transparent and then add curry and chili pepper and a can of beans in tomato sauce. Boil until everything is heated well. Mix some chakalaka with cottage cheese if you can’t get hold of the mixture ready for cooking. Serve the rest of the chakalaka with the baked potatoes and fried or grilled meat.
Hungarian Chops / Ungarske Koteletter
A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skandinavisk Presse in 1977
Party Dish with Hen / Festfat med Høns
A salad recipe derom “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Big Salad Book) published in 1984
Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus
A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977
Minced Oysters / Hakkede Østers
A starter recipe found in “The New Sealtest Book of Recipes
and Menus” published by Sealtest Inc in 1940
If you’re not all that fond of oysters I’m sure this recipe will work
just as well with mussles or scallops – Ted
Vegetarian Chilli with Rice / Vegetarchili med Ris
A vegetarian recipe found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988
This spicy dish combines sweet peppers and tomatoes with fiery chilli powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas. Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this spicy chilli.
Skillet Eggs Creole / Kreolske Egg Posjert i Panne
A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958
For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.
Brazilian Ceviche / Brasiliansk Ceviche
A Brazilian recipe found in “Internasjonale Retter med
Norsk Fisk” (International Dishes made with Norwegian Fish)
published by Vennergren-Cappelen in 1987
Ceviche is a fun way to cook food. It is a method of preparing raw fish and shellfish. You marinate raw fish or shellfish in lime or lemon juice and the citrus acid causes the proteins to coagulate, so the seafood is actually cooked. You can add any kind of tastes to a ceviche.
Sweet and Spicy Chicken Skewers / Søte og Krydret Kyllingspyd
A juicy campfire skewer recipe found at tammileetips.com
Grilled sweet and spicy chicken skewers that is so easy to make! Great for the campfire or camp grill! Pineapple, peppers, and chicken grilled together to make a perfect meal.
Skillet Chop Suey / Pannestekt Chop Suey
A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958
Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.
Chicken & Mushroom Stir Fry / Wokket Kylling og Sopp
A Chinese inspired stir fry dish found on oxo.co.uk
Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture.
Breakfast in a Roll / Frokost i et Rundstykke
A campfire breakfast recipe found at blog.koa.com
The ingredients for this breakfast can be prepared ahead, packed in plastic bokses and easily assembled at your campsite.
RecipeReminiscing 