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.
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
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
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.
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.
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
The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.
A vegetable sauce recipe from a slightly cheesy ad for
Sunkist Lemons published in 1972
Was it the candle lights, the soft music, or the little lemon trick on the vegetables that got to Arnold the night he proposed? Madeline Nagel doesn’t care. It worked.
In 1972 Sunkist Lemons ran a whole series of ads build over the same slightly cheesy mould like this one. all based on women succeeding at cooking with lemon zest and lemon juice or both impressing boyfriends, in-laws or husband’s bosses. Al with a same rather mortifyingly bad text. The recipes that followed weren’t all that shabby though.
A Medieval sidedish resipe found on
One Year and Thousand Eggs
Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.
From Harleian MS. 4016, Volume II
A spicy curry dish recipe from the Victorian era
found at cookit.e2bn.org
The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.
An exciting frankfurter recipe found on gilde.no
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
A hot curry recipe found on theguardian.com
“Give Miss Sharp some curry, my dear,” said Mr. Sedley, laughing. Rebecca had never tasted the dish before. “Do you find it as good as everything else from India?” said Mr. Sedley. “Oh, excellent!” said Rebecca, who was suffering tortures with the cayenne pepper. “Try a chili with it, Miss Sharp,” said Joseph, really interested. “A chili,” said Rebecca, gasping. “Oh yes!” She thought a chili was something cool, as its name imported, and was served with some. “How fresh and green they look,” she said, and put one into her mouth. It was hotter than the curry; flesh and blood could bear it no longer. She laid down her fork. “Water, for Heaven’s sake, water!” she cried.
Fra “Vanity Fair” av William Makepeace Thackeray