A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!
A classic Swedish recipe for boiled lamb in dill sauce
found on receptfavoriter.se
A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.
If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.
A traditional Norwegian dinner recipe found on spar.no
Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!
Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted
A traditional Norwegian dish found on matprat.no
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted
While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.
A recipe from 1420 found on Inn At The Crossroads
Chelsea at “Inn At The Crossroads” writes: The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statement. Each bite transitions from the saltiness of the broth, to the soft flavors of the leeks and pork, then ends with a strong nutty, crunchy finish. I’ve made it as in the original, but if I were to make it again, I might include a sprig or two of herbs for some added nutrients and complexity. It would also be tasty paired with a nice toasted slice of dark rye bread.
A recipe for a warming, filling soup found on oxo.co.uk
This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted
A hot in both meaning of the word soup recipe
found on allers.no
Nothing is better than a hot soup with spicy flavours on
cold winter days!
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 pie recipe from The Second World War found on historyextra.com
No one knows where the name for Homity Pie originates from but the dish was popular with land girls during the Second World War. As well as unrationed items, the recipe also includes rationed foods like cheese, eggs and butter – the original recipe would have used these frugally. Nowadays we don’t have to be so sparing with the cheese and butter, which only make it even tastier.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates homity pie – a hearty, vegetarian dish popular during the Second World War.
The Land Girls
The Women’s Land Army (WLA) was a British civilian organisation created during the First and Second World Wars so women could work in agriculture, replacing men called up to the military. Women who worked for the WLA were commonly known as Land Girls. The name Women’s Land Army was also used in the United States for an organisation formally called the Woman’s Land Army of America.
In effect the Land Army operated to place women with farms that needed workers, the farmers being their employers.
Second World War
As the prospect of war became increasingly likely, the government wanted to increase the amount of food grown within Britain. In order to grow more food, more help was needed on the farms and so the government started the Women’s Land Army in June 1939.
The majority of the Land Girls already lived in the countryside but more than a third came from London and the industrial cities of the north of England.
In the Second World War, though under the Ministry of Agriculture and Fisheries, it was given an honorary head – Lady Gertrude Denman. At first it asked for volunteers. This was supplemented by conscription, so that by 1944 it had over 80,000 members. The WLA lasted until its official disbandment on 21 October 1949.
Land girls were also formed to supply New Zealand’s agriculture during the war. City girls from the age of 17 and up were sent to assist on sheep, cattle, dairy, orchard and poultry properties.
In popular culture
The Women’s Land Army was the subject of:
A traditional pasty recipe with a modern twist
found on about.com/food/
A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.
An updated Irish classic recipe found on delish.com
Creamy and spicy, this update on the classic Irish soup will impress any foodie and is hearty enough to be a meal in itself.