Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Mini Chicken Pizzas / Mini Kyllingpizzaer

A great mini pizza recipe found on teatimemagazine.comBuffalo Chicken Pizzas_post

Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas  in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.

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Cambodian Chicken-and-Rice Soup with Shrimp / Kambodsjansk Kylling-og-Ris Suppe med Reker

A spicy Asian soupe recipe found on foodandwine.com
Cambodian Chicken-and-Rice Soup with Shrimp_food&wine_post

The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.

The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.

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Club Sandwich Dagwood / Klubbsandvikare Dagobert

A recipes from “Stora boken om Smörgåsar och Smörgåstårtor” (The Big Book on Sandwiches and Sandwich Cakes) published by ICA Bokförlag in 1985
Club Sandwich Dagwood / Klubbsandvikare Dagobert

Dagwood Bumstead is a main character in cartoonist Chic Young’s long-running comic strip Blondie. He first appeared sometime prior to 17 February 1933.

DagwoodDagwood was originally heir to the Bumstead Locomotive fortune but was disowned when he married a flapper (originally known as Blondie Boopadoop) whom his family saw as below his class. He has since worked hard at J. C. Dithers & Company (currently as the construction company’s office manager) to support his family. The Bumsteads’ first baby, Alexander, was originally named Baby Dumpling. The name of his younger sister, Cookie, was chosen by readers in a national contest. The family circle is rounded out by Daisy the dog. The origin of both Dagwood’s last name and Daisy’s name came from Chic Young’s long-time friend Arthur Bumstead and his dog, Daisy.

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Dijon Chicken en Croûte / Dijon-Kylling en Croûte

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Dijon Chicken en Croûte / Dijon-Kylling en Croûte

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

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Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

You just got to love this book, it gives you so many variations on each dish that you usually get four recipes instead of one on each page. The Danish really know how to make you want to put on an apron and start cooking – Ted

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Baronet’s Curry / Baronettens Karri

A spicy curry dish recipe from the Victorian era
found at cookit.e2bn.org
Baronet’s Curry / Baronettens Karri

The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.

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Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni  and can be translated as “pepper-water”.

The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.

By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”

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Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Chicken Grand Duchesse / Kylling Grand Duchesse

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

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Salmagundy / Salmagundy Salat

En classic Victorian recipe found on cookit.e2bn.org
Salmagundy / Salmagundy Salat

Salmagundy is essentially the same recipe as the georgian ‘salamongundy’, however as food fashions moved on the dish became a small, delicate individual salad and was served as part of afternoon tea, rather than as a whole dish at a main meal.

The whole dish is made in a tiny tea cup and turned out onto the saucer as a single portion salad. The Victorians and Edwardians made afternoon tea very fashionable. Scones and teabreads, little cakes and cucumber sandwiches all had their place at these elaborate teas.

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Medieval Monday – Hykonys In Bruette / Hykony I Bruette

A chicken with a spicy sauce recipe from 1450 found at
One Year and Thousand Eggs
Heading

Medieval Monday - Hykonys In Bruette / Hykony I Bruette

Saara who runs One Year and Thousand Eggs writes: You can use the whole chicken with giblets if you desire. If you do so, chop the chicken into quarter. About 400 g chicken with the bones should be enough per person. I used legs because they are cheap and easy to get hold of.

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Chicken in Port Wine / Kylling i Portvin

A chicken recipe from ”French Cooking” published by
Golden Appel in 1968

Chicken in Port Wine / Kylling i Portvin

I bought this book in a used book shop here in Oslo the other day. I didn’t check it very thoroughly, just made sure there was lots of colour phictures. When I got home and started to scan the book I realised that the recipes and the pictures were not on the same page at all. Irritating of course, it makes scanning a lot more time consuming.

Well, my mistake, but I’m a stubborn sod, so I scanned it anyway – Ted  😉

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Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

A spicy Jamaican curry recipe found on foodandwine.com
Jamaican Chicken and Potato Curry / Jamaicanske Kylling Og Potet Karri

Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time.

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Caucasian Chicken / Kaukasisk Kylling

A Caucasian chicken  recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Caucasian Chicken / Kaukasisk Kylling

The cuisine of the Caucasus includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.

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Tori Saka Mushi No Goma – Japanese Sake Steamed Chicken in Sesame Sauce / Japansk Sakedampet Kylling I Sesamfrøsaus

A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

tori saka mushi no goma - japansk sakedampet kylling i sesamfrøsaus_post

The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.

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