A recipe from a promotion leaflet published by gilde.no
I guess the name of the post and the picnic marking on the picture might seem a little confusing but it should at least cover both kinds of outdoor eating. I know that we Norwegians are more keen on hiking than most, so if you prefer to bring these muffins for a picnic rather than on a hike that is no skin off my nose – Ted 😉
These Mediterranean stuffed layered loaves are perfect to bring along to a summer picnic – full of mozzarella and tasty, juicy veg, it’s a really great change from the usual cheese sandwiches. Not only does it taste delicious, it also looks really impressive too, as you can see all the colours from the different veg and mozzarella in all the layers when you cut through.
Make sure you take the time to chill the sandwiches in the fridge for a few hours, as the recipe recommends, because this way the juices from the grilled veg will have time to soak into the bread, not only keeping it extra moist but also adding a really fab flavour to it. This Mediterranean layered sandwich is a great grown-up choice for a picnic, and ideal for sharing with friends! Make the night before so all you need to do is grab them from the fridge before you leave!
A recipe found on “Cheesy Panini” published
in the late eighties
I think most countries in the Western World has their version of the grilled cheese sandwich. The Italian call it a Panini, the French a Croque Monsieur. In Norway we call it “Stekt ostesmørbrød” which transelate to the more pedestrian “Grilled Cheese Sandwich” 😉
A recipe from “Carefree cooking…Electrically” published in the late forties
A lot of producers of electric ovens worked hard trying to make the american housewives convert from gas to electricity in the first golden post-WWII decades. I have several flashy cookbooks and booklets from these companies published in the forties and fifites.
A barbecue recipe from an ad for Kaiser’s Foil published in
Life magazine in 1957
I know it’s winter where most of my visitors live, but there are Aussies dropping by regularly and they practically live on their patios this time of the year. The rest of us will have to wait a while to get the grill out, Folks down under can try this right now – Ted 😉
A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979
Chinese cuisine is incredibly fresh, elegant and lean. It is just the thing for dietfood that saturates without giving too many calories. Despite all the ingredients this dish is quick to make. Remember to buy the chicken pre-grilled.
Bacalao is made of Norwegian klippfish and is not really a Norwegian traditional dish in the true sense, but originating from Spain and Portugal. But Norwegian klippfish exporters and sailors learned the to love the dish in the late nineteenth and early twentieth century and took the spice that was needed to make bacalao home to the north-western coast of Norway where it eventually became part of the culinary tradition. My x-mother-in-law was from a klippfish exporter family and she made a fantastic bacalao.
See this and lots of other delicious recipes here:
In context: Klippfish is a far more refined product than dried fish which is also produced in large quantities in Norway , and should not be confused with this. Dried fish is dried out in the wind, and is not added salt. klippfish is dried indoors now and is always added large amounts of salt.
In Norwegian culture klippfish has an exotic touch. Unlike dried fish, klippfish is a product that was introduced to Norway from abroad. Probably it is the case that Spanish fishermen "invented" klippfish as early as around 1500 as they fished off Newfoundland and needed a preservation method. The North-West coast of Norway on the other hand was ideal for producing klippfish so most klippfish has been produced there for ages now and as you see from the picture it was dried on the rocks along the coast before indoor drying became the standard.
It has been a few comments on the use of the word stockfish for the product in this dish on this post on Facebook and since both Google translator and Wikipedia used the words dried fish and stockfishquite confusing I had to go to slowfish.no to get the translation right and the correct word is “klippfish” so this has now been corrected – Ted