A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted
The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published by Wennergren – Cappelen in 1987
A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Rise, fish, vegetables, shelfish, you name it. If you haven’t already got one, go get one.
A classic soup recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as “pepper-water”.
The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.
By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”
A Caucasian chicken recipe found in “The Best of
International Cooking” published by Hamlyn in 1984
The cuisine of the Caucasus includes the traditional cuisines of Georgia, Azerbaijan, Armenia, Dagestan, Chechnya, Ingushetia, Kabardino-Balkaria, Karachay–Cherkessia, North Ossetia–Alania, South Ossetia, Abkhazia, Adjaria, and Adygea.
A nice lunch or filling starter recipe found in “Robert Carrier’s Kitchen Cook Book”published in 1980
Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
A spur of the moment recipe found in “Carl Butlers Kokebok” published by Cappelen in 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 – This recipe is from that book.
Rice might be commonplace today, but once it was an expensive import found only on the tables of kings. This dish – unlike its modern cousin – is unsweetened and cooked with beef broth
Cookery writer Dorothy Hartley wrote in Food in England (1954) that “East End women make a rice pudding using broth … when cooked it is finished under the joint of Mutton.” This is very similar to the “Ryse of Flesh” recipe found in The Forme of Cury (1390):
Take Ryse and waishe hem clene. And do hem in erthen pot with gode broth and lat hem seeþ wel. Afterward take Almaund mylke and do þer to. And colour it wiþ safroun an salt, an messe forth.
Florence Nightingale was a statistician and social reformer who later became recognised as the founder of modern nursing. Popularly known as the ‘Lady with the Lamp’, Nightingale dedicated her life to helping wounded soldiers during the Crimean War.
Florence Nightingale enjoyed food, and it became one of her few pleasures when she began to suffer from ill health later in life. She was particularly fond of curry, which was the inspiration for this particular breakfast recipe developed in memory of Florence by Chef Charles Elme Francatelli.