Chicken Salad / Kyllingsalat

A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Chicken Salad / Kyllingsalat

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

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Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

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Elderflower & Cucumber Gin & Tonics / Hylleblomst & Agurk Gin & Tonics

A grownup picnic refershment found on BBC food
Elderflower & Cucumber Gin & Tonics / Hylleblomst & Agurk Gin & Tonics

This delicately coloured, refreshing take on the classic gin and tonic makes a perfect picnic tipple.

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Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

A refreshing dinner recipe found in  “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988
Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.

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Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

A fish dinner recipe found in “The Flavor Maker’s Cookbook”
an E-book conversion of a printed book published
by Procter & Gamble in 1984

Salmon Steaks with Cucumber Sauce / Lakseskiver med Agurkesaus

Salmon, arctic char, and halibut are great for steaks done on the grill. Steaks come from larger fish, and larger fish tend to be fattier, and fat equals flavor, of course. When buying, request slices that are at least 1″ thick.

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Cucumber (and Mint) Sandwiches / Agurk (og Mynte) Sandwich

An inter-war years sandwich recipe found on CookIt
Cucumber (and Mint) Sandwiches / Agurk (og Mynte) Sandwich

Cucumber sandwiches were often served as part of a formal afternoon tea. They had been very fashionable for the upper classes in the Edwardian era and had now become part of ordinary people’s afternoon tea.

Lyon’s Corner Houses were a popular place for people to go and have tea, scones and sandwiches. This recipe comes from a former employee of Lyons, Mrs Olive Bloomfield.

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Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

A starter/dessert recipe fond in “Sundt og Godt”  (Healthy
and Delicious) published by Det Beste in 1988

Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you

Ted
Winking smile
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Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.

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Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

A delisious Afternoon Tea sandwich recipe found
on teatimemagazine.com

Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

These pretty Ham, Pineapple, and Cucumber Sandwiches,
garnished with thin slices of cucumber, will add a touch of elegance
to your tea table.

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Classic Prawn Cocktail / Klassisk Rekecocktail

A classic appetizer recipe found on goodhousekeeping.co.uk
Classic Prawn Cocktail / Klassisk Rekecocktail

This delicious ever-popular starter has no cooking involved,
so it’s no hassle to prepare!

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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.

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Toast à la Amsterdam / Amsterdamer Toast

A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

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If you have followed this blog for some time you might have noticed that I’m more than usually fond of sandwiches and toasts. Well, here’s another one _ Ted 😉

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Asam Ayam – Malaysian Chicken with Tamarind / Malaysisk Kylling med Tamarind

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

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tamarindTamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes also reported to be indigenous there, where it is known as imli in Hindi-Urdu. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era. It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout Oceania, Southeast Asia, Taiwan and China.

Culinary uses

The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.

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The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks, and tamarind sweet chutney is popular in India as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and tamarind rice in South Indian cuisine. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.

A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available.

Greek Lamb Balls on Skewers with Tzatziki / Greske Lammeboller på Spyd med Tzatziki

A classic Greek recipe found on matprat.no
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Tzatziki (English pronunciation: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici] or in Cypriot Greek: τταλαττούρι ) is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. American versions may include lemon juice, mint, or parsley.

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