Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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Pumpes – Meat Balls / Kjøttboller

A historic dinner recipe found on CookItPumpes – Meat Balls / Kjøttboller

The original recipe:

‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’

Pommeaulx (abridged)

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Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

A dinner recipe found in  “Ferdig på Forhånd” (Finished in advance) published by Hjemmets Kokebokklubb in 1986
Bearnaise Gratinated Pork Fillet / Bearnaisegratinert Svinefilet

I love bearnaise sauce so this dish is right down my alley. Besides,
I’m rather partial to pork too

Ted
Winking smile

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White Leek Bruet / Hvit Purre Bruet

A recipe from 1420 found on Inn At The CrossroadsWhite Leek Bruet / Hvit Purre Bruet

Chelsea at “Inn At The Crossroads” writes: The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statement. Each bite transitions from the saltiness of the broth, to the soft flavors of the leeks and pork, then ends with a strong nutty, crunchy finish. I’ve made it as in the original, but if I were to make it again, I might include a sprig or two of herbs for some added nutrients and complexity. It would also be tasty paired with a nice toasted slice of dark rye bread.

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Salmon Chowder / Laksesuppe

A dinner recipe found in “How To Eat Canned Salmon”
published by Alaska Packers Association in 1900

Salmon Chowder / Laksesuppe

Fresh salmon is so cheap and plentyful in our shops here in Norway that eating canned ones seems strange to us. But a quick check showed that the net is crammed full of recipes for canned salmon so it obviously doesn’t seem that strange elsewhere. Besides, transporting fresh fish over larger distances back in 1900 was close to impossible so back then eating canned salmon probably seemed more sensible –Ted

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Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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Albondigas – Mexican Soup / Meksikansk Suppe

A healthy soup recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

Albondigas – Mexican Soup / Meksikansk Suppe

This is a classic version of the popular Mexican soup. The meatballs provide protein, while rice adds whole grains to this healthful dish. If desired, you can use all beef instead of half beef and half pork.

If you would like to download
‘Rethink School Lunch – Cooking With California Food
click the title above

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

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

Ted
Winking smile
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Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book)
published by Notabene Forlag in 1995

Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

I love working with cookbooks with thumbnails like in this one, but
I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture
for posting. But I’m a designer and our minds don’t work like
normal people’s does

Ted
Winking smile

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Bindae Duk – Korean Mung Pancakes / Koreanske Mungbønnepannekaker

A Korean pancake recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

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Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.

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Hernekeitto – Finnish Pea Soup / Finsk Ertesuppe

A classic Finnish soup recipe found in “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

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All the Nordic countries have their own version of pea soup as do most countries in the world I guess. This is the Finnish take on the soup – Ted

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Pork Chops Provençale / Koteletter Provençale

A French dinner recipe found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983koteletter provencale_post

There is something homely and nice about pork chops. In all the changing food fashions that I’ve seen up through my life pork chops have been just like denims, impossible to kill by the people who like to tell us what we should eat or wear – Ted  😉

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Faggots With Onion Gravy / Faggots Med Løksaus

A traditional British dinner recipe found on BBCgoodfood
Faggots With Onion Gravy / Faggots Med Løksaus

Just to clearify: Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs.

Faggots originated as a traditional cheap food of ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.

Faggots are also known as “ducks” in the Yorkshire, Lincolnshire and Lancashire, often as “Savoury Ducks”. The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser on Saturday June 3  1843, a news report of a gluttonous man who ate twenty of them.

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Frikassé On Smoked Pork Knuckle / Frikassé På Røkt Svineknoke

A traditional Norwegian dinner recipe found on alleoppskrifter.no
Frikase på røkt svineknoke - Real husmannskost_post

This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.

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