Evening Porridge with Milk, Honey and Nuts / Kveldsgrøt med Melk, Honning og Nøtter

A porridge eaten in Scandinavia ever since the viking era
found on
 melk.no

Evening Porridge with Milk, Honey and Nuts / Kveldsgrøt med Melk, Honning og Nøtter

Warm milk with honey will help you sleep at night says an old wife’s advise – try this recipe for an evening meal with ingredients popular in Scandinavia all the way back to the Viking era.

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Rice Patties made with Porridge Leftovers / Rislapper av Risgrøt

A recipe for delicious rice patties found on mills.no
Rice Patties made with Porridge Leftovers / Rislapper av Risgrøt

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.

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Egg and Ham Sandwich with Green Sauce / Egg og Skinke Smørbrød med Grønn Saus

A delicate sandwich found in “Varme Småretter”
(Small Hot Dishes) published by Gyldendal in 1991

Egg and Ham Sandwich with Green Sauce / Egg og Skinke Smørbrød med Grønn Saus

This dish can be served as light lunch or a small evening meal. You may want to toast the white bread slices in your  toaster instead of frying them in butter in the frying pan.

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Hot Chicken Sandwich / Varmt Kyllingsmørbrød

A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984

Hot Chicken Sandwich / Varmt Kyllingsmørbrød

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Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

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.

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Stuffed Rolls / Fylte Rundstykker

A quick recipe found in  “Mat for Travle” (Food for People in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
Stuffed Rolls / Fylte Rundstykker

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Mushroom Omelet / Soppomelett

A delicious lunch recipe found in “Lær Mer om Sopp”
(Learn More About Mushrooms) utgitt av BAMA gruppen i 1982

Mushroom Omelet / Soppomelett

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

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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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