Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885sopp i terteskjell_post_thumb[2]_thumb

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Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Asparagus and Mushroom Omelette / Asparges- og Soppomelett

A vegetable omelette recipe found in “Sundt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Asparagus and Mushroom Omelette / Asparges- og Soppomelett

Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.

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Blue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

A great camping snack recipe found on homemaderecipes.com
headingBlue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

These delicious snacks can be made ready at home before you head for the hike and grilled on a campfire grill grid when you have set up camp, dinner is over and the tea water is boiling. If you don’t bother to bring a grid a few stick will work just as well.

You could make these snacks at home too of course, but we all know they will taste much, much better by the campfire – Ted  😉

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Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Chicken Grand Duchesse / Kylling Grand Duchesse

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

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Oysters on Skewers / Østers på Grillspyd

A shellfish dinner recipe foungd on recipes.history.org
Oysters on Skewers / Østers på Grillspyd

Original 18. Century Recipe

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.” 

by Charlotte Mason (1787)

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Chicken in Port Wine / Kylling i Portvin

A chicken recipe from ”French Cooking” published by
Golden Appel in 1968

Chicken in Port Wine / Kylling i Portvin

I bought this book in a used book shop here in Oslo the other day. I didn’t check it very thoroughly, just made sure there was lots of colour phictures. When I got home and started to scan the book I realised that the recipes and the pictures were not on the same page at all. Irritating of course, it makes scanning a lot more time consuming.

Well, my mistake, but I’m a stubborn sod, so I scanned it anyway – Ted  😉

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British Fry-Up / Britisk Fry-Up

A real classic British breakfast recipe found in a booklet published by gilde.no
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It was somewhat strange to find such an utter British dish in a booklet from a Norwegian meat supplier, but so what. I’m a real sucker for a solid breakfast and always go for the full english when in Britiain. Continental is for sissies – Ted  😉

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Japanese Omelette / Japansk Omelett

A lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987
Japanese Omelette / Japansk Omelett

Chirashi Sushi is a Japanese dish consisting of rice and shellfish, vegetables and spices. It is all put into a thin omelette and served  beautifully on a platter.

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One-Pan English Breakfast / Pannestekt Engelsk Frokost

A quick breakfast recipe found on BBCgoodfood
One-Pan English Breakfast / Pannestekt Engelsk Frokost

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything.

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French Ham Plate / Fransk Skinketallerken

A Continental lunch plate recipe found in “Norsk Ukeblads
Store Salatbok” (The Norwegian Weekly Family Magazine’s
Large Salad Book) published in 1984

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French Chicken Hotel Style / Fransk Kyllling Hotellstil

A recipe found in “Internasjonale Family Favoritter”
(International  Family Favourits) published by
Magnanimity in 1976

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Luxury Chicken / Luksuskylling

A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
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Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.

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Gratinated Ham Rolls with Stewed Mushroom / Gratinerte skinkerullader med Soppstuing

A quick and easy snack recipe found in “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

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This is a convenient little dish that lends itself well both as a club snack or a Saturday evening meal. You may add a layer of cooked rice in the bottom of the mould if you want to make a more filling dish. Instead of the wine you can pour a little light cream over rolles before gratinating.

Gratinated ham rolls is a dish you can resort to when time is short. put the mould in the microwave and it takes only a minute or two before you can seve the dish.

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1700s Mushroom Ketchup / 1700talls Soppketchup

An exiting recipe found onWorld Turn’d Upside Down
a blog you would not want to miss if you are at
all interested in historic recipes

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Stephanie Ann Farra who runs ‘World Turn’d Upside Down‘ writes: Mushroom ketchup was something I’ve been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.

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