A classic Finish dinner recipe found on what was then called about.co.uk
Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Finnish hot pot is typically seasoned with black peppercorns, allspice and bay leaves.
This Finnish stew is made in one large pot over low heat, once everything is chopped, it’s a real hands-off recipe. Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.
Swedish farmhouse cooking from “IKEA’s Kokebok” (IKEA’s Cook Book) by Carl Butler published in 1979
Carl Butler writes: Pork is a fairly cheap kind of meat. So one should be sure to vary the cooking of it as much as possible. Here is a tasty way with lentils. Lentils is a nice and nutritious vegetable that works well with pork.
A traditional Swedish lunch/dinner recipe found in “Carl Butler’s Cook Book” published i Norwegian by Cappelen i 1974
Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, “Carl Butler’s Cookbook”. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
An African recipe found in “The Best of International Cooking” published by Hamlyn in 1984
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.
A classic Yugoslavian pork recipe found in “God Mat fra Hele Verden” (Great Food from All Over The World) published by Schibsted in 1971
Juicy, browned steaks of pork are a typical Yugoslavian specialty. Originally this was a favorite dish for excursions ending in a picnics. A shallow hole was dug in the ground making a primitive barbecue fired with wood found around picnic spot. The meat was stuck on wooden sticks and fried over the fire. Initially, the heat should be strong, forming a good brown crust on the meat. The heat was then dampened by covering the flames with ashes and the meat was cooked till done. The meat was repeatedly brushed with oil, but was first seasoned after it was done.