A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975
This crayfish cocktail filled in pretty glasses will look great on any table.
A recipe from a free e-booklet called “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by tine.no
Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.
A seafood appetizer recipe found on godfisk.no
Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!
A luxurious soup recipe found in “Sunt og Godt”
(Healthy and Nice) published by Det Beste in 1988
This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil. You can use lobster instead of crab if you want an even more exclusive soup.
It may be more exclusive, but it will not be more tasty, as lobster boiled in the traditional manner taste less than crabs
cooked the same way
Ted
A delicious starter/snack recipe found in “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982
Deep fried mussels, shrimp, crayfish and other types of shelfish are suitable as a starter or snacks. A mixture of various shellfish and boiled fish cut into pieces, offers many delicious possibilities.
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
A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984
I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted
A snack recipe found on goodhousekeeping.co.uk
A tasty snack or starter, this tangy crab paté with toasted brioche is perfect for a spring dinner party or the year’s first picnic.
A classic Chinese recipe found on food.com
These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!
A delicious salad recipe found in “Cattelins Kokebook”
published in 1978
Cattelin writes: We often had the pleasure of serving the old Swedish king, Gustav VI. On many different occasions we made lunches and dinners for him, both for private occations as for more official. The king was very much aware what he liked and disliked and he really disliked garlic. Therefore, this salad is composed without this ingredient