Classic English Winter Stew / Klassisk Engelsk Vintergryte

A classic English dish found on Your Home Magazine
Classic English Winter Stew / Klassisk Engelsk Vintergryte
  Slow cooked beef stew with winter vegetables – the perfect winter warmer after long country strolls with family and friends.

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Baked Lamb Shanks / Bakte Lammeskanker

A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 12. 1945Baked Lamb Shanks / Bakte Lammeskanker

I love finding a decent recipe on an ad because building posts like this one chalenge both the foodlover and the designer in me. And old ads are always more fun to work with because the illustrations usually are drawings like this superb watercolour and not photos – Ted

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Crab Patties / Krabbekaker

A modernised version of the classic Norwegian
crab patties found on
 godfisk.no

Crab Patties / Krabbekaker

Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.

Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.

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Party Soup with Mussels / Selskapssuppe med Blåskjell

A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982

Party Soup with Mussels / Selskapssuppe med Blåskjell

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Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

A spicy pork recipe found in “Svinekjøtt – Spennende og
Enkelt”
(Pork Exciting and Simple) a free recipe booklet
published by
 matprat.no

Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

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Chakalaka Potatoes / Chakalakapoteter

An exciting version of baked potatoes found on “Mett på en litt
sunnere måte” (Hearty in a little healtier way) a free e-booklet
published by tine.no
Chakalaka Potatoes / Chakalakapoteter

To make a simple version of chakalaka, start by heating oil in a saucepan and add chopped onions, garlic and green peppers. Fry the vegetables until the onion is transparent and then add curry and chili pepper and a can of beans in tomato sauce. Boil until everything is heated well. Mix some chakalaka with cottage cheese if you can’t get hold of the mixture ready for cooking. Serve the rest of the chakalaka  with the baked potatoes and fried or grilled meat.

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Cheese Buns / Osteboller

A delicious cheesy bun recipe found on godt.no
Cheese Buns / Osteboller

These cheese buns are made with three types of cheese: they are filled with a nice piece of mozzarella and then sprinkled with grated cheddar and parmesan. The great flavor also comes from the fact that the dough for the cheese buns contains both butter, olive oil, salt and garlic powder. In addition, the buns should be brushed with a mixture of melted butter, garlic powder and fresh oregano after baking.

Mmm-m-m, as you see, these buns are flavourful stuff, the taste is amazing! Serve the cheese buns while they are still hot and fresh, with the cheese inside still soft and delicious.

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Norwegian Love Soup / Kjærlighetssuppe

A herb soup recipe found on norsktradisjonsmat.no
Norwegian Love Soup / Kjærlighetssuppe

Show love by putting this lovage soup on the menu! Lovage have been grown in Norway for centuries. Lovage is also called the love herb in Norway, so you can call this dish love soup.

This recipe is from the book “From Great Grand Mother’s Kitchen – Food and Traditions from Østfold”, published by Østfold Associated Country Women.

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Juicy Skillet Cheese Meatballs / Saftig Ostekjøttboller i Panne

A modern take on the classic Norwegian meatballs
found on
 gilde.no

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Here you have a delicious contemporary take on the classic
Norwegian meatballs.

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Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on
 aperitif.no
Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

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Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

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Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

A dinner recipe found in “Edelmiddag” (Nobel Dinner)
a free E-booklet published by
 gilde.no

Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

The plates on the pictures in this brochure are divided into two:

The top section shows various juicy and tasty dishes of pork.
The bottom section shows various types of exciting accessories
that taste very good together with pork.

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Vegetarian Chilli with Rice / Vegetarchili med Ris

A vegetarian recipe  found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988

Vegetarian Chilli with Rice / Vegetarchili med Ris

This spicy dish combines sweet peppers and tomatoes with fiery chilli powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas. Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this spicy chilli.

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Gunpowder Steaks / Kruttbiff

A spicy steak recipe found on joker.no
Gunpowder Steaks / Kruttbiff

Strong experiences can sometimes be good and can serve as spices in everyday life. Here you have a healthy and tasty steak with beans and ruccula. Just the thing when you want to treat yourself to a good and healthy meal.

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Mussels in Apple Juice and Coconut Milk / Blåskjell i Eplejuice og Kokosmelk

A delicious and different mussel recipe found on kiwi.no
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Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

The word “mussel” is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.

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