A lovely hearty casserole dish found on dinmat.no
Treat yourself to this delicious warming beef casserole,
perfect for those cold winter evenings.
Category Archives: Casseroles
Norwegian Casserole with Lightly Salted Pork / Gryte med Lettsaltet Flesk
A classic casserole dish found in “Gryteretter” (Casseroles)published by Hjemmets Kokebokklubb in 1979
In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.
Swedish Cabbage Casserole / Svensk Kålgryta
A classic Swedish dinner recipe found on godmat.org
A real autumn dish that is both cheap and easy to prepare. Very simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time, shape the minced meat into small meatballs.
Simple Fish Casserole / Enkel Fiskegryte
Fish casserole variations found in
Cappelens Kokebok published in 1995
Autumn Stew / Høstgryte
En middagsoppskrift funnet i “den Store Minikokeboken”
(The Big Mini Cookbook) A collection of recipe booklets
published by the Norwegian Information Office for Meat
September Casserole / Septembergryte
An autumn recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cookbook) Published by the
Norwegian Information Office for Meat
Casseroles like this is quite typical for Norwegian workday dinners.
Quick, simple, filling and done in one saucepan. Particularly delicious
with the autumns fresh vegetables.
English Casserole / Engelsk Gryte
A quick dinner recipe found in “Mat for Travle” (Food for
Busy People) published Hjemmets Kokebokklubb in 1982
I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted
Lamb in Yogurt Sauce / Lam i Yoghurtsaus
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
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
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
Fish In Curry Sauce / Fisk i Karrisaus
An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
This is an easy fish casserole that you can make while the potatoes or rice is cooking. Use fresh fish fillet or half defrosted fish in block.
Matelote Alsacienne – Fish Casserole from Alsace / Fiskegryte fra Alsace
A delicious fish recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
Peking Casserole / Pekinggryte
An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979
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 😉
Chicken with Apricots / Kylling med Aprikoser
A chicken recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen
A classic Finnish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
Luxury Chicken / Luksuskylling
A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.
RecipeReminiscing 