Oriental Turkey Soup / Orientalsk Kalkunsuppe

An Asian inspired soup recipe found on
“The Quick & Eary  Armour Cookbook” published by 
the Benjamin Company in 1980

Oriental Turkey Soup / Orientalsk Kalkunsuppe

I can’t help spotting gherkins on the picture even though it is not mentioned in the recipe so the choice is yours, trust the picture or the recipe. In my opinion you can never go wrong with gherkins, I simply love the stuff

Ted
Winking smile

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Swedish Beet Soup / Rödbetssoppa

A traditional Swedish vegetable soup recipe
found on
 godmat.org
Swedish Beet Soup / Rödbetssoppa

It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.

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Medieval Monday – Hanoney

A historic egg dish recipe found on
One Year and Thousand Eggs
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Take eggs, and draw the yolks and white through a strainer, And take onions, And Shred them small. And take fair butter or grease, and scarcely cover over the pan therewith. And fry the onions together, then let them fry together a little while. And take them up, And serve them forth so, all broken in a dish.

From Harleian MS. 4016, I Volume

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Crab Soup / Krabbesuppe

A luxurious soup recipe found in “Sunt og Godt”
(Healthy and Nice) published by Det Beste in 1988
Crab Soup / Krabbesuppe

This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil. You can use lobster instead of crab if you want an even more exclusive soup.

It may be more exclusive, but it will not be more tasty, as lobster boiled in the traditional manner taste less than crabs
cooked the same way

Ted
Winking smile

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Fish and Shellfish Skewers / Fisk og Skalldyrspidd

A tempting barbecue recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Fish and Shellfish Skewers / Fisk og Skalldyrspidd

When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.

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Gratined Hot Dogs / Gratinerte Grillpølser

3 delicious hot dog recipes found on  gilde.no
Gratined Hot Dogs / Gratinerte Grillpølser

Get in a great Saturday afternoon mood with these gratined hot dogs in three different varieties.

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West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

A savoury chicken recipe from the African continent
found in “The best of International Cooking”
published by Hamlyn in 1984

West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Medieval Monday – Salmon Cakes / Laksekaker

A medieval fish patties recipe found on cookit.e2bn.org
Salmon Cakes / Laksekaker

These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.

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Steak and Oyster Pie / Biff- og Østerspai

A classic pie recipe found in “Harrods Cookery Book”
published in 1985

Steak and Oyster Pie / Biff- og Østerspai

During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.

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Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

A shelfish recipe found in “Famous Florida Chef’s
Favourite Citrus Recipes” published in 1970

Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

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Lamb in Yogurt Sauce / Lam i Yoghurtsaus

A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
Lamb in Yogurt Sauce / Lam i Yoghurtsaus

The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa

Ted
Winking smile

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you

Ted
Winking smile
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Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

A spicy vegetable dish from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Bokklubb in 1979
Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.

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Boeuf Lyonaise

A classic lunch dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Boeuf Lyonaise

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

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In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here

Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985
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Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

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