Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

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In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Fried Apple Slices with Fennel Sugar and Apple Caramel Sauce / Friterte Epleskiver med Fennikelsukker og Eplekaramellsaus

A slightly different dessert / snack recipe found on godt.no
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Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!

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“Stompa” – Swedish Pan Fried Bread / Stekpannebröd

A quickly made Swedish pan fried bread recipe
found on
koket.se
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This is a super nice pan fried bread done with baking soda. The dough do not need to rise, just roll out the dough in rounds and place in the frying pan.

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