A recipe for delicious rice patties found on mills.no
There is no reason to throw away the remains of the rice porridge, because tit can be transformed into these lovely rice patties. Make them for breakfast or an evening meal and server with your favorite spread. The recipe makes about 12 patties.
A personal favourite from “Varme Småretter” (Hot Snacks) published by Gyldendal in 1991
This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry than she was. I am so fond of this that I know the recipe by heart- Ted
This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.
A delicious lunch recipe found in “Lær Mer om Sopp” (Learn More About Mushrooms) utgitt av BAMA gruppen i 1982
Omelets is the perfect snack no matter what time of day it is. If you got a pack of eggs in your fridge you can make one in a matter of minutes. You can make a plain omelet or fill it with just about anything. It must be among the most versatile dishes in the world – Ted
A classic French pâté recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
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 hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985
This is a Swedish hot sandwich that seems to be particularly popular among the ladies. Why I don’t know, I have never been on friendly terms with a Swedish lady long enough to find out. If there are any Swedish ladies out there, please help us and reveal this mysetry – Ted 😉
A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970
I’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉
An evening snack found in the “Småretter og Salater” (Snacks and Salads) part of the Danish International food encyclopedia MENU published in 1975
I’m not quite sure where that ever so French name on this evening snack comes from, it looks very Danish to me. A baguette, some cheese and a little sausage and any Dane can put together a mouth watering dish, perfect company for a dew fresh Tuborg or a Carlsberg – Ted