Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

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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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Bangkok Chili Wings / Chilikrydrede Kyllingvinger fra Bangkok

A spicy Thai snack recipe found on bhg.com
Bangkok Chili Wings / Chilikrydrede kyllingvinger fra Bangkok

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Frankfurters in Lager / Pølser i Pils

An exciting  frankfurter recipe found on gilde.noFrankfurters in Lager / Pølser i Pils

Frankfurters are very popular in Norway, both among children and grownups, but they are not often served as fancy as in this recipe. It will take a little time, but it will be worth it, believe me – Ted

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Scallops with Mango Salad / Kamskjell med Mango Salad

A delicious starter recipe found on goodhousekeeping.co.uk
Scallops with Mango Salad / Kamskjell med Mango Salad

These succulent scallops make a great dinner party starter.

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1950s Coronation Chicken / 50talls Kronings Kylling

A great 1950s dinner recipe found on goodhousekeeping.com1950s - Coronation Chicken_post

Created by Rosemary Hume, founder of London’s L’Ecole du Petit Cordon Bleu, this dish was served at the Queen’s Coronation in 1953. The recipe was published ahead of the Coronation so the dish could also be enjoyed at street parties nationwide. Still perfect for a summer party.

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Carribian Mango Dessert / Karibisk Mango Dessert

A recipe from “The Book of International Cooking”
published by Hamlyn in 1984

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