Corn Muffins with Jarlsberg and Nut Pesto / Maismuffins Med Innbakt Jarlsberg og Nøttepesto

A muffins recipe found in “10 inspirerende oppskrifter med
Jarlsberg”  (10 inspiring recipes with Jarlsberg)
published by Tine
Corn Muffins with Jarlsberg and Nut Pesto / Maismuffins Med Innbakt Jarlsberg og Nøttepesto

000_england_recipe_marker_nyJarlsbergWheel-kopi000_norway_recipe_marker_ny

Gädda i Grädde / Creamy Pike

A simple fish dish found in “God Mat På en Halv Timme”
(Nice Food in Half an Hour) published by Allt Om Mat in 1974

Gdda-I-Grdda_thumb2_thumb

For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.

Pike is copious both in Norwegian, Finish and Swedish lakes and it is a very popular fish both in Sweden and Finland. It is hardly ever eaten here in Norway though. Strange really, though it is rather ugly to look at it is absolutely delicious with its firm white meat – Ted

000_england_recipe_marker_nytraditional badge swedish_flat000_sweden_recipe_marker_lny

Corn Pie / Maispai

A tasty pie recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Corn Pie / Maispai

A pie with an American touch since corn is not the most common ingredient in pies here in Scandinavia.

000_england_recipe_marker_nytraditional badge picnic_flat000_norway_recipe_marker_ny

Crabmeat Salad / Krabbesalat

A salad recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932

Crabmeat Salad / Krabbesalat

Frank E Davis Fish Company published a whole series of cookbooks like this one in the first half of the 1930s. They featured recipes for both for canned and fresh fish and shellfish. All were richly illustrated in full colour – Ted

000_england_recipe_marker_nytraditional badge seafood000_norway_recipe_marker_ny

Skipper’s Stew / Skipperlapskovs

A traditional Danish recipe found on familiejournal.dk
Skipper’s Stew / Skipperlapskovs

This kind of a dish is called a “Lapskovs” in Danish and “Lapskaus” in Norwegian and both words are thought to come from the English word “lobscouse”.

Lobscouse: a sailor’s dish of stewed or baked meat with vegetables and hardtack – Merriam-Webster

000_england_recipe_marker_ny000_denmark_recipe_marker_ny

Medieval Monday – Perre

A Medieval sidedish resipe found on
One Year and Thousand Eggs
Medieval Monday_headingPerre_post

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

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

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 🙂

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Scampi as in Greece / Scampi på Gresk

A delicious shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance)
published in 1991

Scampi as in Greece / Scampi på Gresk

If you have been to Greece, you are probably recognising this dish. You can make either with scampi or with large prawns.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Somerset Chicken / Somersetkylling

An English chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
sommerset-kylling_post

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Blackcurrent Ham / Solbærskinke

A delicious ham recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cook Book) published about 10 years ago
Blackcurrent Ham / Solbærskinke

The Big Mini Cook Book is a collection of 10 booklets bound as one book published by the Norwegian Meat Information Office. One could pick up these booklets at grocers for free about 10 yeas ago and they became very popular.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

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

fransk skinketallerken_post

000_england_recipe_marker_nytraditional badge french_flat000_norway_recipe_marker_ny

Mussels in Dill Sauce / Blåskjell i Dillsaus

A recipe for a cold shellfish dish found in “Alt om Urter”
(All About Herbs) published by Den Norske Bokklubb in 1985
blåskjell i dillsaus_post

Most Scandinavians are crazy when it comes to shellfish of any kind and I’m noe exception. I’ve posted lots of recipes for mussels already. Here’s another one – Ted 😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Broiled Scallops with Tartare Sauce / Stekte Kamskjell med Tartarsaus

A starter recipe found in “Recipes from Famous Places”
published by Better Homes and Gardens in 1975

Old Original Bookbinder's_broiled Scallops_post

This appetizer was served at the Old Original Bookbinder’s
in Philidelphia back in the mid seventies.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Fried Smashed Potatoes / Stekt Knuste Poteter

A fancy take on fried potatoes found on bhg.com/recipes/Fried Smashed Potatoes_post

Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on preperation time.

000_recipe_eng000_recipe_nor

Rice á la Soeur Nightingale / Ris á la Soeur Nightingale

A great breakfast recipe found on yourhomemagazine.co.uk
668_Rice á la soeur nightingale_post

NPG x82368; Florence NightingaleFlorence Nightingale was a statistician and social reformer who later became recognised as the founder of modern nursing. Popularly known as the ‘Lady with the Lamp’, Nightingale dedicated her life to helping wounded soldiers during the Crimean War.

Florence Nightingale enjoyed food, and it became one of her few pleasures when she began to suffer from ill health later in life. She was particularly fond of curry, which was the inspiration for this particular breakfast recipe developed in memory of Florence by Chef Charles Elme Francatelli.

000_recipe_eng000_recipe_nor