English Casserole / Engelsk Gryte

A quick dinner recipe found in “Mat for Travle” (Food for
Busy People)
published Hjemmets Kokebokklubb in 1982

English Casserole / Engelsk Gryte

I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted

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Baked Potato Variations / Bakt Potet Variasjoner

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baked Potato Variations / Bakt Potet Variasjoner

Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.

000_england_recipe_marker_nyPotato Pete000_norway_recipe_marker_nyThe little guy there is Potato Pete and he was part of a campaign
introduced during WWII to encourage the British population to eat
home-grown vegetables.

Winking smile

Veal Birds / Benløse Fugler

A dinner recipe found in “What’s New in Cookery” published
by Aluminum Goods Manufacturing Co in 1928

Veal Birds / Benløse Fugler

This dish was very popular among the people of the upper echelon
in Norway in the seventies. As I’m in no way part of that crowd I’m
not sure if they still serve it or if other dishes with similar confusing
names are more in vogue in those circles to day

Ted
Winking smile
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Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

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

Old-Fashioned Codfish Dinner / Gammeldags Torskemiddag

If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted

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Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

A barbecue recipe found in “Grillmat” (Grilled Food)
in the“Kjøkkenbiblioteket” (The Kitchen Library) series
published by Aventura Forlag in 1992
Lamb and Potato Skewers / Lammekjøtt og Poteter på Spidd

Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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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

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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

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Bacon Cheddar Potato Skins / Bacon & Cheddar Potetskall

A simple and quick snack recipe found on countryliving.com
Bacon Cheddar Potato Skins / Bacon & Cheddar Potetskall

A pretty nifty way to serve potatoes if you ask me. Remove most of the potato stuff and fill them with bacon and cheese, bake them crispy in the campfire ambres and top it with spring onion and sour cream – Ted

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Gypsy Goulash / Sigøynergulasj

A typical sixties dish found in an additional attachment to
“Husmorens Kokebok” published by Norsk Kunstforlag in 1963
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Comment from the author of the cookbook: The name of this dish is from ancient times when the gypsies made goulash under primitive conditions.

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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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Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

A recipe found in “The Dairy Kitchen Cookbook” a free E-book
published by Dairy Australia
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

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Eggs Boiled in Potatoes / Egg Kokt i Potet

An exciting hike and camping recipe found on nrk.no
Eggs Boiled in Potatoes / Egg Kokt i Potet
Eggs Boiled in Potatoes / Egg Kokt i Potet

Have you ever tried to boil an egg inside a potato. This is exciting campfire cooking, particularly for kids.

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Split Pea & Ham Soup / Gul Ertesuppe med Skinke

A recipe for a warming, filling soup found on oxo.co.ukSplit Pea & Ham Soup / Gul Ertesuppe med SkinkeSplit Pea & Ham Soup / Gul Ertesuppe med Skinke

This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted

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Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

A lunch recipe found in “60 Ways to Serve Ham” published
by Armour & Company in 1930
Ham Hash with Poached Eggs / Hakket Skinke med Porsjerte Egg

Armour & Company published a series of these cookbooks promoting their hams and bacon  in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.

‘60 Ways to Serve Ham’

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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

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