Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me
“Vi skal ha gjester” is not a cook book in the normal sense of the word, it is a book on hosting parties at home with menu suggestions and recipes.
And have times changed in the nearly fifty years since this book was written. How anyone dared to invite even their closest friend for dinner after having read in this book what it would take to make it a successfull evening I can’t imagine. What table cloth, what sort of flower arrangement and what sort of candles to use for what sort of evening was the least of the problems you had to tackle.
I’ve said it before and I’ll say it again, those were hard times visitors. A time full of etiquette pitfalls and embarrasing situations. With a variety of blunders that could as we would say here in Norway, leave you standing with your ass bared.
Gypsy cuisine has been called “the little known soul food”. Gypsies have a rich and complicated identity and history, which is reflected in the delicious complexity of the food, and, like most things, it’s a lot better when you understand it. First, the word “Gypsy” is the term that gadjé (Rromanes for non-Romani people) have used to refer to Roma, the ethnic group originating in India around the eleventh century.
Gypsies divide food into two categories: “ordinary” and “auspicious” or “lucky” (baxtalo). Auspicious foods are believed to be particularly healthy for the body and soul, and these beliefs are likely rooted in Ayurveda, the traditional Hindu system of medicine that uses food, herbs, and yogic breathing to balance the body.
A delisious Afternoon Tea sandwich recipe found
These pretty Ham, Pineapple, and Cucumber Sandwiches,
garnished with thin slices of cucumber, will add a touch of elegance
to your tea table.
A quick and simple foil pack recipe found on tasteofhome.com
Aluminium foil is an absolute must when packing for a camping hike. Whether you packed a small gas cooker or you plan to do all your cooking on the campfire the foil will provide an easy and carefree way to prepare hot food. More recipes using foil will follow in this series – Ted 🙂
A delicious grilled sandwich recipe found in a booklet
published by American Dairy Association in 2004
Text from the booklet: Americans have always had a Passion for European-inspired foods – foods that embody tradition, pure enjoyment and a topic of conversation. The latest infatuationto “heat up” the scene is hearty Italian-style sandwiches, called Panini.
In Italy, the word Panino (a diminutive of pane or bread) means, “little bread” or “sandwich.” And as the name suggests, Panini are sandwiches with Romance. Made with fresh ingredients, distinctive wholesome breads and mouthwatering cheeses – Panini embrace all that is Old World.
Prepared with care and creativity, our Cheesy Panini recipes combine that old-world taste passed down for generations with new-world simplicity.
Because convenience is key, it’s no wonder more people are making sandwiches for dinner. In an American Dairy Association survey, more than 61 percent of today’s cooks said they make an everyday sandwich taste even better by heating it up and by adding bold-flavored ingredients, such as two or three different kinds of cheese.
Whether you use a new indoor grill, oven or stovetop preparation, making mouthwatering Panini at home is deceptively quick and simple.
All of our featured recipes include fresh, robust flavours on crusty breads with warm delicious cheese. And each takes 35 minutes or less to prepare – proving that big taste really does come in small packages!
A delicious dessert recipe found on kiwi.no
It is important that the berries are still frozen when placed in the oven. The secret of this dessert is the combination of warm, bubbling cheese with berries that are still slightly frozen. Absolutely delicious!
A greatrecipe for cheese sandwiches found on aperitif.no
When cheese sandwiches are made with so much love as these you got real party fare. This recipe has that little extra that turns you into a kitchen hero.
A quick breakfast recipe found on BBCgoodfood
This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything.
This is how the Gudbrand’s Valley cheese was born approximately
150 years ago
The brown cheese is a distinctive Norwegian product with a long tradition. Sweet, rich, a slight taste of caramel and an unshakeable place in Norwegian hearts for generations.
Referrences to whey cheeses was mentioned already in 1646 in Christer Jenssøn’s Glossary as “quite lovely” but brown cheese as we know it today was born in 1863 on Solbråsetra.
It started with some rowdy goats. The farm owner on Solbråsetra thought his goats made too much mischief, and would therefore not have them on his farm.
So in the absence of goat milk, the farmer’s daughter Anne Hov attempted to make cheese by mixing cream with the whey mixture, instead of goat’s milk.
That using valuable cream to make cheese instead of butter, was by some seen as a waste, but it was only until they tasted the results. It tasted lovely!
When Anne Hov a few years later married a man owning his own farm, she developed the recipe further. Unlike her father Anne’s husband found that goats were great animals, so this time she perfected the recipe by adding a little goat’s milk as well as cream.
Anne Hov’s new brown cheese recipe was a hit and quickly spread to neighboring farms, and within a few years the rest of the country was talking about the gorgeous “Gudbrand’s Valley mixed cheese”.
In 1908 the first industrial steam dairy making brown cheese was built and today, 150 years later the brown cheese represents the most Norwegian of the Norwegian.
Text and images from tine.no
A great pork recipe found on jamieoliver.com
Jamie Oliver’s take on a delicious British classic.
I must have posted several recipes for filled pancakes already, but the truth is I love them. Particularly with sweet filling like these ones. Austrians seams to have a particular sweet tooth as most of their sweets and dessert recipes tends to go rather heavy on the sugar. What do I care, I got a sweet tooth myself the size of medium battleship – Ted 😉