A popular Scandinavian condiment found on geniuskitchen.com
This sauce is delicious with all kinds of things! Shrimp, chicken, sausages….there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, But has been common in Scandinavia since the he end of the 19th century at least. It is particularly nice with deep fried plaice together with cucumber salad and boiled potatoes.
A recipe for a typical sixties Norwegian weekend snack found in
“Lørdagskos” (Saturday Enjoyment) published in 1967![tartar_post_thumb[2]_thumb](https://recipereminiscing.files.wordpress.com/2017/10/tartar_post_thumb2_thumb1.jpg "tartar_post_thumb[2]_thumb")
I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted
A starter/lunch recipe found in “How To Eat Canned Salmon”
published by Alaska Packers’ Association in 1900
The Alaska Packers’ Association (APA) was a San Francisco based manufacturer of Alaska canned salmon founded in 1891 and sold in 1982. As the largest salmon packer in Alaska, the member canneries of APA were active in local affairs, and had considerable political influence. The Alaska Packers’ Association is best known for operating the “Star Fleet,” the last fleet of commercial sailing vessels on the West Coast of North America, as late as 1927.
Part of the fleet in Oakland Creek in March 1923
A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
Ted
A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977
If you have followed this blog for some time you might have noticed that I’m more than usually fond of sandwiches and toasts. Well, here’s another one _ Ted 😉
A sandwich recipe found in “Matglede Som Aldri Før”
(Food Enjoyment Like Never Before) published by
Skandinavisk Presse as in 1977
Lyngør is a village area on a group of small islands in the municipality of Tvedestrand in Aust-Agder county, off the southeast coast of Norway. The village is about 12 kilometres (7.5 miles) northeast of Tvedestrand city center and also 12 kilometres (7.5 miles) south of the city of Risør.
Previously a popular home for sea captains, the village is accessible only by boat, has no cars, and is known for its scenic harbour and charming wooden houses. It is recognized as one of the best-preserved communities in Europe. Most of the buildings are now summer homes, but there are about 70 permanent, year-round residents. A hugely popular destination in the summer months, it has in later years struggled to maintain a stable permanent population. The community has a sail-making factory, a few restaurants that are open during the tourist season, and a famous general store.
A vegetarian lunch recipe from “The Sainsbury
Book of Italian Cooking” published in 1979
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
RecipeReminiscing 