A traditional Swedish vegetable soup recipe found on godmat.org
It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.
A healthy soup recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy
This is a classic version of the popular Mexican soup. The meatballs provide protein, while rice adds whole grains to this healthful dish. If desired, you can use all beef instead of half beef and half pork.
A pork stew recipe in holiday mood found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983
The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you
A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book) published by Notabene Forlag in 1995
I love working with cookbooks with thumbnails like in this one, but I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture for posting. But I’m a designer and our minds don’t work like normal people’s does
People have eaten a lot of soup throughout the ages, ever since they had made the first cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person’s diet. It was basically a vegetable soup, flavoured with herbs and thickened with oats.
Ordinary people would not have been able to afford much meat, so they would rely on this soup as their staple diet together with bread and cheese. Occasionally meat bones or fish would be added when available.
A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982
Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.
A fancy bread recipe found in “Gjærbakst” (Yeast Bakery) published by Hjemmets Kokebokklubb in 1979
Baking bread where the dough has been given a pattern by rising in a basket or baking them in pans, clay bowls or clay flower pots makes a nice change from standard bread baking.These herb bread are baked in clay pots, and may even be served at the table in the pots.
Why not bake your own bread when you’re camping? Baking bread on a slab of stone is bread baking Stone Age style. If you really want to create authentic northern European Stone Age bread replace the wheat grains and wheat flour in the recipe with rye grain and rye flour. The wheat had not come this far north at that time. And skip the salt and taste the bread with wild herbs that would have grown here then, for example, yarrow or nettles.