A party suggestion with menu and recipes found in “Vi Skal Ha Gjester” (We’re Having Guests) published by Johan Grundt Tanum Forlag in 1969
“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.
A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.
A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.
I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂
A recipe from “Robert Carrier‘s kitchen Cook Book”
published in 1980
The picturesque fishing port of Brixham on the Devon coast brings in wonderful catches of fish, such as sole and turbot, as well as the more mundane mackerel. lt is also famous for its lobster, crab and scallops. Nowhere else, except in the West Country, would you find the following dish considered a reasonable luxury all the year round.
A recipe from “Festmat” (Party Food) published by Hjemmets Kokebokklubb in 1992
I love shellfish, but how come the most expensive of them is, at least served au naturel, the most tasteless and boring of them all. Lobster may be regarded as the finest, but hey, give me crabs any day. Here’s a very nice way to serve crabs as a filling starter or lunch – Ted
I think few people in the world eat more shell fish than Norwegians. Our coastal waters are rich with lobster, crabs and saltwater crayfish and further out the sea is full of shrimps. We have even managed to save our freshwater crayfish from the pest that wiped out the nordic species in Sweden.
A recipe from “Gryteretter” (Casseroles) by Jennie Reekie published in 1977
What is it with people in the western world. Even on this obviously Eastern inspired dish we are suggested to both drizzle it with chopped parsley and garnish it with parsley sprigs. There are a whole world of herbs out there, lovely herbs, tasty herbs, exiting herbs, so why this dull, boring, trite parsley. I simply can’t understand it. The rest of the recipe is very nice though – Ted 😉