A Swedish speciality found on geniouskitchen.com
An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
A soup recipe found in “Supper og Sauser” (Soups and Sauces) Published by Hjemmets Kokebokklubb in 1980
This tomato soup can also be made from semifinished or finished soup from a can or bag. Season with spices and add rice and mussels.
Serve the soup with wholemeal bread, butter and cheese slices or make some hot cheese sandwiches: spread a thin layer of butter on a slice of wholemeal bread for each serving. Add plenty of cheese and gratinate the sandwiches in the oven until the cheese melts and get a nice golden color.
A Christmas porridge recipe found on tine.no
Most Norwegian children love porridge of any kind, but this Christmas porridge is a favourite among most of them.
A traditional Swedish dessert recipe found on receptfavoriter.se
Gotland pancake with saffron served with jam and cream.
They are also called saffron pancake.
A modernised version of the classic Norwegian
crab patties found on godfisk.no
Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.
Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.
A filling stew found in “Lammekjøtt” (Lamb)
published by Hjemmets Kokebokklubb in 1981
Root vegetables, cabbage, onion and lamb and hot spices. With rice as an accessory, this becomes a vitamin bomb when you need it most.
An exciting way to serve pork chops found on rema.no
There is little that can match pork chops for a lean dinner. Use high heat and do not cook the chops for too long – this way you will get a crispy outside crust, while retaining both taste and succulence in the lean meat.
A juicy pork chops recipe found on aperitif.no
A modern take on the classic Norwegian meatballs
found on gilde.no![saftig ostekjøttboller i panne_post_thumb[2]_thumb](https://recipereminiscing.files.wordpress.com/2017/09/saftig-ostekjc3b8ttboller-i-panne_post_thumb2_thumb1.jpg "saftig ostekjøttboller i panne_post_thumb[2]_thumb")
Here you have a delicious contemporary take on the classic
Norwegian meatballs.
A vegetarian recipe found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988
This spicy dish combines sweet peppers and tomatoes with fiery chilli powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas. Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this spicy chilli.
A classic creole shellfish recipe from
The Betty Crocker Recipe Card Library published in 1971
Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.
A chicken recipe found in “Fjærkre” (Poultry) published by
Hjemmets Kokebokklubb in 1982
A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980
In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.
This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted
A camp fire one pot dinner recipe found on I heart Naptime
Easy healthy dinner recipe made with simple real
ingredients in just one pot.
An exotic lamb recipe found in “Kjøkkenbiblioteket –
Grillmat” (The Kitchen Library – Grilled Food)
published by Aventura Forlag in 1992
Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.
RecipeReminiscing 