Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no
Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

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Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A delicious and simpel seafood recipe found on saveur.com
Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A great way to eat fresh shrimps and a bit more exciting than the traditional way we do it here in Norway: spread on fresh white bread, topped with mayonnaise, freshly ground pepper and dripped with lemon juice. It is not unlikely that I’ll try this the next time the lust for shrimps grabs me (but I won’t skip the white bread though) – Ted  😉

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The Christmas Recipes – Part 26

The Christmas Recipes – Part 26

Norwegian Pork Rib “Sylte” / Ribbesylte

Norwegian Pork Rib “Sylte” / Ribbesylte

Danish Spice Cake / Dansk Krydderikage

Danish Spice Cake / Dansk Krydderikage

The Christmas Recipes – Part 25

The Christmas Recipes – Part 25

Glöggmartini / Mulled Wine Martini

Glöggmartini / Mulled Wine Martini

Glazier’s Herring / Glassmestersild

Glazier’s Herring / Glassmestersild

The Christmas Recipes – Part 12

The Christmas Recipes – Part 12

Chicken Liver Pate / Kyllingleverpaté
Chicken Liver Pate / Kyllingleverpaté

Cinnamon Sticks / Kanelpinner
Cinnamon Sticks / Kanelpinner

The Christmas Recipes – Part 9

The Christmas Recipes – Part 9

Mother Monsen / Mor Monsen
Mother Monsen / Mor Monsen

Coriander & Ginger Herring / Koriander & Ingefærsild
Coriander & Ginger Herring /
Koriander & Ingefærsild

The Christmas Recipes – Part 7

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Danish Cardinal Punch / Dansk Kardinalpunch
Danish Cardinal Punch / Dansk Kardinalpunch

Grapefruit In Brandy / Grapefrukt I Konjakk
Grapefruit In Brandy / Grapefrukt I Konjakk

Cured Beef / Gravet Oksekjøtt
Cured Beef / Gravet Oksekjøtt

The Christmas Recipes – Part 5

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Lamb Ribs With Mashed Root Vegetables /Pinnekjøtt Med Rotmos
Lamb Ribs With Mashed Root Vegetables /
Pinnekjøtt Med Rotmos

Mustard Herring / Sennepsild
Mustard Herring / Sennepsild

Ketchup History

Ketchup is America’s favorite condiment, being found in 97 percent of kitchens. Studies show tomato ketchup can also be a powerful tool in the fight against cancer and heart disease. You might be surprised to learn that ketchup is not limited to plain tomato varieties.

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The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia.

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00_ketchup_05Seventeenth century English sailors first discovered the delights of this Chinese condiment and brought it west. Ketchup was first mentioned in print around 1690.

The Chinese version is actually more akin to a soy or Worcestershire sauce. It gradually went through various changes, particularly with the addition of tomatoes in the 1700s.

By the nineteenth century, ketchup was also known as tomato soy.

00_ketchup_06Early tomato versions were much thinner with a consistency more like a soy or Worcestershire sauce.

F. & J. Heinz Company began selling tomato ketchup in 1876. By the end of the nineteenth century, tomato ketchup was the primary type of ketchup in the United States, and, the descriptor of tomato was gradually dropped.

Catsup and catchup are acceptable spellings used interchangably with ketchup, however,ketchup is the way you will find it listed in the majority of cookbooks.

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Text from http://homecooking.about.com/

Duck Breast with Orange Sauce / Andebryst Med Appelsinsaus

A recipe from the reign of Queen Elizabeth I
found on cookite2bn.org
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Oranges were not used very often in this period but, from recipes such as this, we know they were sometimes available. It was said they were made popular by Catherine of Aragon, King Henry VIII’s first wife, who was from Spain. Oranges were bitter and so some lemon juice should be added to make the dish taste sharp or tart.

This is a development from earlier medieval sauces which used wine vinegars or verjuice (made from crab apples) to make sauces for fish or game.

Many medieval dishes serve roasted or boiled meat with an accompanying sauce. Sauces are often complex and some are spiced  and fruited. Mint sauce, apple sauce and rowan jelly are still sometimes served with meat today.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Spinach Pie / Spinatpai

A classic buffet & picnic pie found on allers.no 262_spinatpai_post

Pies like this fits perfectly for a garden buffet table or on a picnic. Serve with delicious crispy radishes. You can also buy ready pastry to save time.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
FoodieFridays_buttonthe-weekend-social-badge-small-msp-1fiestafriday

Norwegian Pork Rib “Sylte” / Ribbesylte

A Classic Norwegian Christmas sandwich spread and
buffet accessory found on matprat.no
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“Sylte” is a classic Norwegian Christmas sandwich spread that many still make at home. It can be made from pork ribs like in this recipe or from the meat in the pig’s head. The last was a tradition in my childhood home and my sister and I thought the big pig’s head my mother brought home was both fascinating and gross. On the other hand, we had nothing against the finished product. And “sylte” is still one of the things I’m looking forward to when it’s getting close to Christmas.

“Sylte” is  usually eaten on wholemeal bread topped with either strong, sweet, Scandinavian  mustards or pickled beetroots or wrapped in lefse with the same accessories.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday TuesdaysTable copyTreasure Box Tuesday_christmas

Glazier’s Herring / Glassmestersild

A classic Norwegian Christmassy herring recipe
found on grytelokket.com
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This is a herring recipe that has long traditions in Norway. Glazier herring fits perfectly on a slice of rye bread or as part of a larger buffet and for many Norwegians it is an absolute must at Christmas. Oh, and remember, nothing, absolutely nothing tastes better with herring like this than a glass of cold, foaming beer 😉

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday TuesdaysTable copyTreasure Box Tuesday_christmas

Chicken Liver Pate / Kyllingleverpaté

A Scandinavian Christmas buffet classic found on grytelokket.com121_kyllingleverpate_post

Scandinavian Christmas buffets are serious stuff. A few slices of smoked salmon, a little cured meat and some pickles simply wont do. Pates, cold pork ribs, meat rolls, potted and pickled herring, smoked and cured salmon or trout, cold or hot Christmas patties and sausages, salads, the list goes on for ever. Chicken liver pate is a favourite on these buffets and it’s not hard to make.

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See this and lots of other delicious recipes on:
FoodieFridays_buttonthe-weekend-social-badge-small-msp-1fiestafriday

Mustard Herring / Sennepsild

A classic Scandinavian herring recipe found on dansukker.no1078_sennepsild_post

As I have told you before Scandinavians are just about crazy when it comes herring. With this in mind it should come as no surprise that we eat herring at Christmas too. A Scandinavian Christmas buffet without herring in many different forms would simply be a miserable affair. By the way, would you find it strange that we actually have cranberry herring too 😉

And this recipe comes as a request from my friend Thor at ThorNews. Should you like me to post a particular Norwegian or another Scandinavian Christmas recipe, feel free to mail me or leave a massage on one of my Christmas posts – Ted

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