Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

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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.

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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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Cabaret / Kabaret

A classic Scandinavian recipe found at Jacobs.noCabaret_post

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 🙂

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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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The Ladies’ Delight / Damernas Förtjusning

A hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985damernas förtjusning_post

traditional badge snack_flatThis 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 😉

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Paris Sandwiches / Parisersmörgåsar

A classic Scandinavian hot sandwich recipe found in
“Stora Boken om Smörgåssr och Smörgåstårtor”
(The Big Book on Sandwiches and Sandwichcakes)
published by ICA Bokförlag in 1984

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You’ll find variations of the recipe for this sandwich all over Scandinavia. In my mind this is one of the very best of them – Ted

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Fish and Chips / Fisk og Pommes Frites

A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970

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traditional badge british_flatI’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 😉

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Flûte Bernando

An evening snack found in the “Småretter og Salater”
(Snacks and Salads) part of the Danish
International food encyclopedia MENU published in 1975

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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

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Fine Liver Pâté / Fin Leverpostei

A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
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traditional badge2This pâté makes a delicious evening meal served with crispy bacon, pickled gherkins and beets, roasted onions and a mushroom salad with paprika, parsley, oil/vinegar marinade and baguettes or wholemeal bread.

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In Context:
Liver pâté has been staple sandwich spread for children here in Norway since long before I was a kid back in the fifties and sixties and ads for the different commercially produced pâtés are blatantly geared towards children and their parents, claiming liver pâté keeps the children fit and makes them strong. The oldest product has even for decades had a picture of a child on the lid on their tins.

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I’m a good example that this kind of advertising works, I still greatly enjoy a sanwich spread with the same liver pâté I ate as a child (the one pictured here). Of course with pickled gherkins or beets as my mother would make them back then. There are a lot of good memories in good food – Ted  😉

Bratwürst in Beer / Bratwürst i Øl

A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published in 1987

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A cookbook about beer without a recipe from Germany would be unthinkable, so why not just choose “Bratwürst mit Sauerkraut und Apfel”? In Germany, people are much better at using a splash of beer in the food and a few glasses of the same when the dish is done than people are most other places.

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Tiroler Gröstler – Tyrol Fry-Up / Pytt-i-Panne fra Tyrol

A quick lunch or evening snack recipe from
“Livretter fra Mange Land” (Favourites from Many Countries)
published by Hjemmets Kokebokklubb in 1979

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I guess every country has got their own version of this kind of quick fry-ups. Great stuff when you need to make lunch quickly or get a little peckish just before bedtime – Ted 😉

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Small Farmhouse Pot / Liten Husmannsgryte

A recipe from “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991

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A nice little hot evenning snack or lunch  with a touch of the old days for one. Simple, easy and with just afewingredients, but oh, so tasty – Ted

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The Hunter Midnight Snack / Jegerens Nattmat

A recipe for a tasty evening meal found on frukt.no
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This dish is based on a German variation on the Scandinavian sour cabbage; fried cabbage with bacon and cooked in dark beer. A tasteful evening snack for hungry hunters or weary skiers.

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Egg Florentin

A recipe from “Lettvint for små familier” (Easy dishes for small families) published by Hjemmets Kokebokklubb in 1979
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There is quite a lot of work with this dish, but it is worth the while. If you want to make it a little easier, you can serve the eggs on toast and use spinach fried in butter instead of the spinach sauce.

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Punter’s Mix / Gubbrøra

A classic Swedish snack/starter/evening meal
found on godmat.org
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A small delicate dish that has been popular in Sweden for decades, particularly among older men. It is made with anchovies, boiled egg, red onion, chives and potatoes in a sour cream sauce.

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Recipe posted at:
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