Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

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Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

A recipe from “Kjøkkenbiblioteket – Grillmat” (The Kitchen Library – Grilling) published by Aventura Forlag in 1992
Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.

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Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

A spicy pork recipe found in “Svinekjøtt – Spennende og
Enkelt”
(Pork Exciting and Simple) a free recipe booklet
published by
 matprat.no

Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

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Danish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs

A traditional Danish dinner recipe found on
familiejournal.dkDanish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs






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Danish Apple Pork / Æbleflæsk

A classic Danish breakfast dish found on soendag.dk
Danish Apple Pork / Æbleflæsk

A good old-fashioned Danish dish. Usually served on the breakfast table at Christmas. Classic apple pork is a dish with three great ingredients – apples, pork and onions.

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Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops / Ungarske Koteletter

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Karjalan Paisti – Karelian Hot Pot / Karelsk Gryterett

A classic Finish dinner recipe found on
what was then called
 
about.co.uk
Karjalan Paisti - Karelian Hot Pot / Karelsk Gryterett

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.

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Boiled Pork with Lentils / Kokt flesk med Linser

Swedish farmhouse cooking from “IKEA’s Kokebok”
(IKEA’s Cook Book) by Carl Butler published in 1979

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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.

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Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

A dinner recipe found in “Edelmiddag” (Nobel Dinner)
a free E-booklet published by
 gilde.no

Pork Entrecote with a "Hot" Twist / Entrecôte av Svin med “Hot” Vri

The plates on the pictures in this brochure are divided into two:

The top section shows various juicy and tasty dishes of pork.
The bottom section shows various types of exciting accessories
that taste very good together with pork.

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Swedish Egg Cake / Svensk Eggekake

A traditional Swedish lunch/dinner recipe found in
“Carl Butler’s Cook Book” published i Norwegian
by Cappelen i 1974

Swedish Egg Cake / Svensk Eggekake

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.

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Taco Meatballs with Mashed Veggies / Tacokjøttboller med grønnsaksmos

Recipe for a spicy everyday dinner found on aperitif.no
 Taco Meatballs with Mashed Veggies / Tacokjøttboller med grønnsaksmos

Even though it’s a workday, it does not mean you have to eat boring food for that reason. With a simple twist, you can make a traditional dish new and exciting, like with this recipe.

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English Mustard Steak / Engelsk Sennepsstek

An English classic found in “Matglede Som Aldri Før” (Joy of
Food like Never Before) publishe by Skandinavisk Presse in 1977

English Mustard Steak / Engelsk Sennepsstek

A delicious recipe to add new dimensions of flavour to pork.
Serve it with buttered peas and mashed potatoes.

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West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

An African recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

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.

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Skillet Chop Suey / Pannestekt Chop Suey

A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Chop Suey / Pannestekt Chop Suey

Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.

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Yugoslavian Culbastija / Jugoslavisk Culbastija

A classic Yugoslavian pork recipe found in “God Mat fra Hele
Verden” (Great Food from All Over The World)
published by Schibsted in 1971
Yugoslavian Culbastija / Jugoslavisk Culbastija

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.

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