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.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Spiced Hot Chocolate / Krydret Varm Sjokolade

A hot beverage recipe from the 17th century found on historyextra.comSpiced Hot Chocolate / Krydret Varm Sjokolade

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.

Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.

I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.

This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

A spicy vegetable dish from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Bokklubb in 1979
Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.

000_england_recipe_marker_nytraditional badge vegetarian000_norway_recipe_marker_ny

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.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Frankfurters in Lager / Pølser i Pils

An exciting  frankfurter recipe found on gilde.noFrankfurters in Lager / Pølser i Pils

Frankfurters are very popular in Norway, both among children and grownups, but they are not often served as fancy as in this recipe. It will take a little time, but it will be worth it, believe me – Ted

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Fried Cod and Shrimp Panettas with Spicy Noodle Salad / Stekte Torsk- og Rekepanetter med Krydret Nudelsalat

A spicy Asian inspired dinner recipe found on kiwi.no
Stekte torsk- og rekepanetter med krydret nudelsalat_post

Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

The Goat Curry in William Thackeray’s “Vanity Fair” / Geitekarrien i William Thackerays “Forfengelighetens Marked”

A hot curry recipe found on theguardian.comThe goat curry in William Thackeray's Vanity Fair_post

“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.

Fra “Vanity Fair” av William Makepeace Thackeray

000_england_recipe_marker_nytraditional badge literature000_norway_recipe_marker_ny

Bindae Duk – Korean Mung Pancakes / Koreanske Mungbønnepannekaker

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

bidae duk - koreansk mungbønne-pannekaker_post

Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

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.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

A contemporary Norwegian dinner recipe found on rema.no
Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Rema 1000 – A part of Norwegian grocers history

It began with the pursuit of a retail concept that was different than the traditional corner store. On a study trip to Germany in 1977 representatives of the Reitan Group were  impressed by the German discount chain ALDI’s implemented simplicity. When Odd Reitan opened the first REMA grocers February 15th, 1979 at Bromstad in Trondheim it was an ALDI imitation.

The initial phase

In the initial phase the selection was limited to 500-600 articles, but this range was too narrow to be profitable. The store in Mo i Rana, which opened the following year, therefore increased the range of products to 1,000 articles. This was a great success and was continued in the three stores which from then went by the name REMA. It also led to the name of the chain being changed to Rema 1000 – an abbreviation for Reitan Food, 1000 articles.

Expansion

The REMA 1000 concept has over the years been developed and improved, and the range of articles has changed in step with the times and customers’ shopping habits. But the Reitan Group still work by the same original philosophy.

Today

The Reitan family are among the richest people in Norway and not long ago people like that had a social conscience. But not in our day and age, The Reitan Group has recently changed their beer distribution routines to increase their earnings even more and it is already begining to cost people their jobs at local breweries. Mack Brewery in Tromsø announced today that they are forced to let 35 people go.

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

A classic English appetizer recipe found in
“Harrods Cookery Book” published in 1985

Dill and Walnut Yogurt / Dill og Valnøtt Yoghurt

This yogurt may be served as an appetizer with pita bread or as an accompaniment to spicy rice dishes.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

A recipe from Saveur’s test kitchen found on saveur.com
Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.

Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Coney Island Chili Dogs / Coney Island Chilipølser i Brød

A classic chillidog recipe found on lostrecipesfound.com
Coney Island Chili Dogs_lostrecipesfound_post

In Southeastern Michigan, “Coney Island” refers to 24-hour diners, and, the specific kind of chili-topped, grilled hot-dogs those diners serve. Invented in 1914 at a Jackson, Michigan joint called Todoroff’s Original Coney Island.

The dogs–with their beanless, meaty chili (or “sauce” as it’s called in Michigan), were so popular, many other operators soon spun their own versions.

000_recipe_eng000_recipe_nor

Chinese Kung Pao Shrimp / Kinesisk Kung Pao Reker

A spicy Szechuan recipe found at about.com/food/
chinese Kung Pao Shrimp_aboutfood_post

traditional badge ethnic speciality_flatA classic Chinese dish from the Szechuan province – spicy, slightly sweet and incredibly delicious.

000_recipe_eng000_recipe_nor

Fun Facts To Know About Tabasco Hot Sauce

00_tabasco_01

It’s difficult to imagine a breakfast skillet, hash browns, Bloody Marys, pizza, chicken wings, Cajun food, fried rice, and a whole lot other food without some drops of Tabasco sauce. It is a fascinating flavour enhancer with an even more fascinating history.

00_tabasco_02 Edmund McIlhenny first produced Tabasco sauce in 1868 on Avery Island, Louisiana. The sauce is still produced in the same location as it was in the 1800s. Additionally the process remains pretty much the same, of course the facilities have undergone modernisation throughout the years.

The sauce was named after the chili variety, which is used to produce it, known as Capsicum frutescens or the tabasco pepper. McIlhenny was gifted seeds from this pepper which he then planted on Avery Island to grow and produce the Tabasco hot sauce. It is believed that those seeds were brought from Mexico or Central America.

00_tabasco_03To distribute the sauce, in the early years, Mr. Edmund McIlhenny used discarded cologne bottles.

As the years went by and Tabasco become more popular the McIlhenny’s needed to expand their chili growing fields. Though some of the peppers are still grown on Avery Island, the company now has growers throughout Latin America.

Regardless of the place it was grown, the seeds all originate on Avery Island then are transported to the growing fields around the different countries. The peppers are always hand-picked in the same manner they were by the original creator, Edmund McIlhenny.

00_tabasco_04

After being picked from the fields (around the world) the chilies make their way back to the production facilities on Avery Island. There they are turned into a mash with salt (that comes from Avery Island) which is then stored in white oak barrels. The barrels are sealed then 00_tabasco_05a layer of salt is poured over the top, and then they are allowed to age for three years before proceeding. After being aged, the mash is quality checked then taken to machines to be mixed with vinegar and stirred for about a month. After the mixing the pulp and seeds are separated from the sauce, then it is poured into the jars, labeled, and ready for distribution.

The sauce is now sold in over 160 countries around the world and the labels are translated into 22 languages and dialects. Tabasco is even part of the official space shuttle menus and given to American overseas soldiers in their MREs or meals ready to eat.

00_tabasco_06One of the many great things to love about Tabasco Pepper Sauce is the natural ingredients list that includes the three simple ingredients: vinegar, red pepper, and salt. Since there are no preservative it can cause the sauce to separate, and hence the need to shake it before using.

Tabasco is certified Kosher, Halal, and gluten free. In each teaspoon of Tabasco there are 0 calories, fat, carbohydrates and protein. But it does contain 35 mg (1% DV) of sodium. According to the company “...other hot sauces can contain four to five times more sodium than TABASCO® Original Red Sauce per serving...

00_tabasco_07

The original Tabasco sauce has a Scoville rating of 2,500-5,000 SHU. The habanero variety is the spiciest in the collection but the original is the second spiciest.

00_tabasco_08

•  According to the Tabasco website “A 2-oz. bottle of our Original Red Sauce contains at least 720 drops. (There are 60 drops per teaspoon; 3 teaspoons per tablespoon; 2 tablespoons per fluid ounce and 2 fluid ounces per bottle).

Text from http://www.about.com/food/