Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Stuffed Crabs / Fylt Krabbe

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Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

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Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk
Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

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Creamy Pasta with Crayfish / Kremet Pasta med Kreps

A recipe from a free e-booklet called  “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by
 tine.no

Creamy Pasta with Crayfish / Kremet Pasta med Kreps

Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.

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Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat

Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.

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Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

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Grilled Smoked Pork with Sauce / Grillkasseler med Sås

A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by 
Alt om Mat in 1974Grilled Smoked Pork with Sauce / Grillkasseler med Sås

Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.

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No-Bake Whipped Angle Food Pie / Bakefri Smulepai

A no-bake pie recipe found on an ad for Carnation Evaporated Milk published in a July 1963 issue of LIFE magazine
No-Bake Whipped Angle Food Pie / Bakefri Smulepai

NEW! The pie you can ‘bake on ice’
Lemony-luscious! No cooking, no hot oven!

The secret is Carnation
the milk that whips like cream – at 1/2 the cost.

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Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1979

Orange Ice Cream with Meringue and Chocolate Sauce / Appelsinis med Marengs og Sjokoladesaus

Ice cream, meringues and chocolate sauce, man, that makes
any dessert lover sigh with happiness. At least I do,
and that’s just thinking about it

Ted
Winking smile

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Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

A delicate and filling soup recipe found on kiwi.no
Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill

Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wedges.

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Lemon and Poppy Seed Drop Scones / Drop Scones med Sitron og Valmuefrø

A Scotish griddle baking recipe found at mytaste.co.ukLemon and Poppy Seed Drop Scones / Drop Scones med Sitron og Valmuefrø

Drop scones, also called Scotch pancakes, are easy and fun to make, and perfect for tea or even as a simple dessert. Served with lemon curd and runny honey, they are quite irresistible.

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Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

A Belgian specialty found in “Spesialiteter fra 30 Land”
(Specialties from 30 Countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

In Belgium  there are several kinds of waffles, including the Brussels waffles and the Liège waffles.

In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

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Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

A classic Norwegian bun recipe found on tine.no
Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.

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Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves / Kinesiske Dampede Kjøttboller med Korianderblader

A Chinese dim sun recipe found in  “Asia – En Kulinarisk Reise” (Asia – A Culinary Voyage) published by
Grøndahl Dreyer in 1987
Ngau Yuk Main – Chinese Steamed Meatballs with Coriander Leaves / Kinesiske Dampede Kjøttboller med Korianderblader

Small meatballs on a bed of fresh coriander leaves and steamed in small bamboo baskets served together with other dim sum or as a delicate tasty middle dish in a Chinese dinner meal. Server with a very strong mustard or chili sauce or with a mild soy sauce.

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