Crab and Prawn Pasty / Britisk Pasty Med Krabbe Og Reker

A traditional pasty recipe with a modern twist
found on
about.com/food/
Crab and Prawn Pasty_britishfood.about_post

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.

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Town Mayor Toast With Prawns / Borgmästaretoast Med Räkor

A rich canapé starter recipe found on koket.se
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Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!

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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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Salsa Verde – Green Sauce / Grønn Saus

A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word)
published by Schibsted in 1971

Salsa Verde - Green Sauce / Grønn Saus

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.

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Mussels in Dill Sauce / Blåskjell i Dillsaus

A recipe for a cold shellfish dish found in “Alt om Urter”
(All About Herbs) published by Den Norske Bokklubb in 1985
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Most Scandinavians are crazy when it comes to shellfish of any kind and I’m noe exception. I’ve posted lots of recipes for mussels already. Here’s another one – Ted 😉

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Smoked Salmon on Mustard-Chive and Dill Butter Toasts / Røkt Laks på Sennep,Gressløk og Dillsmør Toasts

A great snack or starter found on food52.com
Smoked Salmon on Mustard-Chive and Dill Butter Toasts_food52_post

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Toast with Fillet of Veal and Mushrooms / Toast med Kalvefilet og Svampe

A classic Danish sandwich found in “MENU International Madleksiokons  – Småretter og Salater” (MENU Internatonal
Food Encyclopedia – Snacks and Salads)
published by Lademann in 1975
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Ymer Potato Salad / Ymer-Kartoffelsalat

A classic Danish salad found in “God Mat – Let at Lave”
(Nice Food – Easy To Make) published in 1976
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Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days.

Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairy farmer E. Larsen in Hatting registered his new soured milk product as ymer; the name was then used by other dairies that began making the product.

Ymer is made with the help of a starter culture, which is added to skimmed milk (milk whose fat content is typically 0.1% and generally no higher than 0.5%). It is kept at 18° C until the pH drops to 4.6. The serum is broken down and drained after fermentation, and cream is added.

Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk.

Ymer is used in breakfasts, snacks, desserts, dressings and baking. The traditional breakfast topping is ymerdrys (“ymer sprinkle”), which is a mix of rugbrød breadcrumbs and brown sugar.

1 deciliter of ymer contains 146 kJ (35 kilocalories). It can be substituded with sour cream if impossible to get hold of.

Crêpes à la Prince Bertil / Crêpes à la Prince Bertil

 A recipe from the recipe collection “Spennenede Mat”
(Exiting Food) published in 1980
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Prince Bertil of Sweden is a member of the Swedish Gastronomic Academy. He likes to cook and has even invented several delicious dishes. This little stuffed pancake is one of the favorites of his.

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Filled Trout On The Grill / Fylt Ørret På Grillen

A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979

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When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted

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Salty Waffle Sandwich / Salt Våffelsmörgås

A recipe from “Stora boken om Smørgåsar och Smørgåstårtor” (The big Book about Sandwiches and Sandwichcakes) published in 1985
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A waffle iron is a handy equipment in the kitchen. Its uses go way beyond  making waffles – Ted  😉

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Dill and Shrimp Pie / Dill- och Räkpaj

A felicious lunch recipe found on recept.nuDill- och räkpaj_recept_se_post

With all this dill, this dish could not be anything but Swedish – Ted  😉

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Pickled Herring and Potatoes / Sill och Potatis

A traditional Swedish recipe found on godmat.org
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Herring and potatoes was poor people’s staple dinner in the old days here in Scandinavia. The sea was full of herring and it could be salted for storing and potatoes were cheap too. But don’t think their dinner plates looked anything like the one on the picture above, because that is party food – Ted

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Dill History

To most Americans, dill weed is invariably paired with pickles. It is no wonder since Americans alone consume more than nine pounds of pickles per person each year. In Europe and Asia, dill has long been a staple herb. Where would seafood be without the crisp flavor of dill?

History

000_dill_01Botanically known as Anethum graveolens, dill weed is a member of the parsley family. It is native to the eastern Mediterranean region and western Asia. The word dill comes from the old Norse word dylla, meaning to soothe or lull. It dates back in writing to about 3000 B.C., where it was mentioned in Egyptian medical texts.

The leaves, flowers, and oval flat seeds of the dill plant are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used.

It is very easy to grow at home in the garden or in containers. (If you grow your own, be aware that the mature seeds are toxic to birds.)

Dill weed has a flavor likened to mild caraway or fennel leaves. The plant is, in fact, often mistaken for the feathery fronds of fennel.

Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

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Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

Salmon Rose with Chopped Shrimps / Lakserose med Rekehakk

A recipe from “Spennende Mat” (Exiting Food)
published in 1980
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An excellent appetizer. The beautiful colours presenting a prelude to a real banquet. And it tastes delicious, no doubt, with such lovely ingredients.

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