Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no
Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

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Pork Marengo / Svinekjøtt Marengo

A dinner recipe from a card in “Better Homes
and Gardens Recipe Card Library” published in 1979Pork Marengo / Svinekjøtt Marengo

Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.

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Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980
Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob  and course) meaning that the course have crossed the North Sea at one point in time.

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Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted
Winking smile

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Chicken Burger with Coriander Sauce / Kyllingburger med Koriandersaus

A spicy lunch recipe found on prior.no
Chicken Burger with Coriander Sauce / Kyllingburger med Koriandersaus

Chicken burgers are a nice change from the classic beef burgers
and this spicy version is simply delicious.

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Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

Traditional Norwegian grub at its best. Recipe found on godt.no
Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

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Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

A traditional North African potato recipe found on
then called food.about.com now called dotdash.com

Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.

Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.

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Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

A classic take on fish soup found in “Fisk og Skalldyr”
(Fish and Shellfish) published by
Hjemmets Kokebokklubb in 1980
Fish Soup – Basic Recipe / Fiskesuppe – Grunnoppskrift

Fish soup with vegetables is a delicacy. And it is inexpensive food because the basic broth is made from fish heads, skin and bones.

Here you got a basic recipe, which can be varied with different species of fish. For example, choose cod, haddock, pollock or whiting.

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Spicy Beans on Toast / Krydrede Bønner på Toast

A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Spicy Beans on Toast / Krydrede Bønner på Toast

Mild, mashed beans get a spicy and  hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.

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Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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Swedish Beet Soup / Rödbetssoppa

A traditional Swedish vegetable soup recipe
found on
 godmat.org
Swedish Beet Soup / Rödbetssoppa

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.

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Albondigas – Mexican Soup / Meksikansk Suppe

A healthy soup recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

Albondigas – Mexican Soup / Meksikansk Suppe

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.

If you would like to download
‘Rethink School Lunch – Cooking With California Food
click the title above

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

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

Ted
Winking smile
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Navajo Flatbreads / Flate Navajo Brød

A great camp bread recipe found on jamieoliver.com
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Jamie Oliver: “A cross between Indian naan breads and Mexican tortillas, these flatbreads are brilliantly simple.”

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