This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.
A classic Norwegian fish dish found in “Fisk og Skalldyr” (Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980
Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.
A dinner recipe found in a special edition of “Husmorens Kokebok” (The Housewife’s Cookbook) utgitt i 1963
This dish can be made in two different ways, either with thin slices of veal or with ground veal. The recipe calls for no boiled potaoes which must have been considered both daring and chic in Norway back in the early sixties when potatoes still was an absolute dinner staple.
A classic Victorian breakfast recipe found on CookIt!
Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.
A starter recipe found in “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.