Pisang Goreng – Indonesian Fried Bananas / Indonesiske Friterte Bananer

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

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I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas

Ted
Winking smile

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Emmenthaler Fish / Emmenthaler-Fisk

A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 Emmenthaler-fisk_post

Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me

Ted
Smile

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Pazun Ngabuang Kyaw – Burmese Shrimp Balls / Burmesiske Rekeboller

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

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These small balls are usually eaten as a side dish to mohinga, but are also served as a snack or as side dish with other dishes. They can also be made with fish.

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Medieval Monday – 15th Century Chicken Pie / 1500talls Kyllingpai

A unusual pie recipe found on Tunspit & Table
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Kim who runs ‘Tunspit & Table’ writes: Pies were sold piping hot and ready to eat by street-peddlers from at least the 13th century. According to Martha Carlin, cookshops and street vendors primarily served the poor in large, over-populated towns where cheap lodgings didn’t always have a fire for cooking, let alone an oven for baking. The cries of the peddlers, tempting their customers in, are recorded in collections or in literature.


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Deep Fried Shellfish with Greek Sauce / Frityrstekte Skalldyr med Gresk Saus

A delicious starter/snack recipe found in “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982

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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.

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Homemade Fishfingers with Remoulade and Vegetable Sticks / Hjemmelagde Fiskepinner med Remulade og Grønnsaksstaver

A great fish recipe found on aperitif.no
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Fish fingers will never be an epithet after you’ve tried this recipe signed success chefs Tom Victor Gausdal and Stian Floer.

Everyone wants fish fingers served like this. The recipe is taken from the super chefs’ cookbook “Fiskekokeboka” (The Fish Cook Book) which was published in 2012 and was a finalist in “The Best Norwegian cookbook” that year.

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Methi Mathri – Indian Snacks / Indisk Snacks

A classic Indian festival snack found on sailusfood.com
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This classic Indian snack is very popular namkeen in North Indian states especially Rajasthan and Punjab and is served with achaar (pickle) as a tea time snack. It is prepared for festivals like Diwali, Holi and Karwa Chauth. The mathri dough is flavored with an assortment of spices like anardana (dried pomegranate seeds), tymol seeds (ajwain), cumin (jeera), black pepper (kala mirch) and dried fenugreek leaves (kasuri methi).

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Corn Dogs / Innbakte Frityrstekte Pølser

A fairground classic recipe found on lostrecipesfound.com
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Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.”  Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections.

Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighbourhood of Dallas who was baking corn-battered hotdogs in moulds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair.

Easy, portable and quick, corn dogs soon became fast-food-restaurant darlings. Cozy Dog Drive-in in Springfield, IL claims first-to-market status (1946) but restaurateur Dave Barham started selling at Hot Dog on a Stick in Santa Monica, CA, that same year.

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Chinese Wontons / Kinesiske Wontons

A classic Chinese recipe found on food.comChinese Wontons_food-com_post

These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.

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Deep Fried Elder Flowers & Elder Flower Sorbet / Frityrstekte Hylleblomster & Hylleblomstsorbet

Two delicious recipes from “Alt om Urter” (All about Herbs)
publised in 1985
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In context

Sambucus is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified due to genetic and morphological comparisons to Adoxa. In Sambucus, there are between 5 and 30 species of deciduous shrubs, small trees and herbaceous perennial plants.

000_elderberries_01The genus occurs in temperate to subtropical regions of the world. More widespread in the Northern Hemisphere, its Southern Hemisphere occurrence is restricted to parts of Australasia and South America. Many species are widely cultivated for their ornamental leaves, flowers and fruit.

The leaves are pinnate with 5–9 leaflets (rarely 3 or 11). Each leaf is 5–30 cm (2.0–11.8 in) long, and the leaflets have serrated margins. They bear large clusters of small white or cream-colored flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).

Elder in food

The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which is added to Palatschinken filling instead of blueberries. People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink or as a flavoring in several food products. In Germany, yoghurt desserts are made with both the berries and the flowers. Fruit pies and relishes are produced with berries. In Italy (especially in Piedmont), Germany and Austria, the umbels of the elderberry are batter coated, fried and then served as a dessert or a sweet lunch with a sugar and cinnamon topping, known as “Hollerküchel”.

Every year, Romanians produce a traditional soft drink in May and June called “socată” or “suc de soc”. It is produced by letting the flowers macerate with water, yeast and lemon for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata.

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The flowers of Sambucus nigra are used to produce elderflower cordial. St. Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note, to smooth and round off the strong licorice flavor.

Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup.

Elder in folk medicine

Black elderberry has been used medicinally for hundreds of years. Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health.

Elder is used in traditional Chinese medicine, dissolved in wine, for rheumatism and traumatic injury.

Deep Fried Scallops with Rice and Sauce Tartar / Frityrstekte Skjell med Ris og Tartarsaus

A recipe from “God Mat Fra Sjøen” (Great Food From The Sea)
Published by Gyldendal in 1984

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Deep Fried Flounder Fillets with Remoulade Sauce / Frityrstekt Flyndrefilet med Remuladesaus

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984

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This is a classic Scandinavian dish. When I studied at the art and handcraft college in Oslo we used to eat this at one of the oldest inns in town. And the waitresses were always very nice to us. We always got a second helping of both potatoes, remoulade sauce and cucumber salad. Good memories, I do eat there from time to time still – Ted 😉

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Kapuziner Puffs / Kapuzinere

A recipe for some delicious small Danish puffs found in
the international food encyclopedia “Menu” published by
Lademann in 1976

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Belgian Apple Fritters / Belgiske Friterte Epler

A recipe from “The Best of International Cooking”
published by Hamlyn in 1984
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No one familiar with Belgian cooking will be surprised to find that the batter for these fritters feature been – Ted 😉

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Spicy Croquettes / Krydderkroketter

A nice recipe found in “Sommermat” (Summer food)
published by Hjemmets Bokklubb in 1981

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Leave out the ham and you might have a nice vegetarian dish here depending on how vegetarian your diet is. There are eggs and cheese here as well and if you leave those out too there isn’t much left to set your teeth into –Ted 😉

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