Shrimp Cocktail with Pineapple / Rekecocktail med Ananas

A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982

Shrimp Cocktail with Pineapple / Rekecocktail med Ananas

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Boston Bean Sandwiches / Doble Smørbrød med Moste Bønner

A sandwich recipe from “Thrifty New Tips on a
Grand Old Favorite” published by H J Heinz Co in 1932
Boston Bean Sandwiches / Doble Smørbrød med Moste Bønner

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Lobster Salad / Hummersalat

A shellfish recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932Lobster Salad / Hummersalat

in the old days, in Nova Scotia where lots of lobster has always been caught, kids were embarrassed to bring lobster sandwhiches to school because it meant they were poor. People there called it the “cockroaches of the sea.” Then suddenly in the beginning of the 20th century, in New York, lobster is considered a delicacy, and a dish at a fashionable restaurant would have costed you an arm and a leg. Strange world we’re living in.

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Boston Bean Sandwich / Sandwich med Bakte Bønner

A snack recipe found in “Thrifty New Tips on a Grand Old Favorite” published by  H J Heinz Co in 1932Boston Bean Sandwich / Sandwich med Bakte Bønner

The English author and singer/songwriter Michael Harding say on an intro to one of the songs on one of his records “Beans are bad at the best of times”. Although I’m a big fan I can’t quite agree with him there, I’m actually quite fond of beans – Ted

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Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

A recipe found in “The Dairy Kitchen Cookbook” a free E-book
published by Dairy Australia
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

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South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
South Sea Beef Kebabs with Pineapple / Syd Havs Grillspyd med Biff og Ananas

I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted

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Caponata Palermitana – Sicilian Sweet & Sour Vegetables / Sicilianske Sur-Søte Grønnsaker

A vegetarian lunch recipe from “The Sainsbury
Book of Italian Cooking” published in 1979

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A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted  😉

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Guisado – Filipino Braised Beef with Tomatoes / Filipinsk Braisert Oksekjøtt med Tomater

A dinner recipe found in “Asia – Culinary Journey”
published in 1987

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In this dish East and West meet. Tender roast beef braised with garlic, onions and tomatoes in Spanish manner, but fresh ginger and soy sauce gives the dish a touch of the Orient. Serve with white rice or noodles.

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Camarones de Veracruz – Veracruz-Style Shrimp / Reker som i Veracruz

A recipe from “International Gourmet – Mexican Cooking”
by Carolyn Dehnel published by Crescent Books in 1986

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Picnic Pizzalinis / Piknikk Pizzalinis

An Italian inspired picnic recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980
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These light but filling individual pizzas make a good Sunday brunch or T.V. supper meal as well as picnic fare. They are a pleasant change from sandwiches for packed office lunch-boxes too.

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Greek Olive Bread / Gresk Olivenbrød

A recipe from “Mat for Hverdag og Fest” (Food for Weekdays
and Parties) published by Hjemmets Kokebokklubb in 1984
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Nuggets of feta cheese and olives decorates the slices of this delicious loaf, perfect with grilled or barbecued lamb or chicken.

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Picnic Salad / Picnicsalat

A recipe from “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Big Salad Book) published in 1984
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traditional badge picnic_flatMake this salad, fill suitable containers with it. Bring it, fresh bread or rolls and something nice to drink to the park, the beach, the woods or where ever you fancy holding your picnic. And remember, have a good time – That’s an order – Ted  😉

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Shrimp Olive Casserole / Gryterett med Oliven og Reker

A recipe from “Elegant but Easy Recipes” published i 1952
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