Salmon Curry / Laksekarri

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

Salmon Curry / Laksekarri

A curry dish with a surprisingly copious use of curry powder the age of the book taken under consideration. In other words, a rather hot curry seen with Western eyes – Ted

000_england_recipe_marker_nyill000_norway_recipe_marker_ny

Aunt Jemima Pancakes Variations / Amerikanske Pannekakevariasjoner

Pancake recipes found in “A recipe No Other Mammy Cook Could Equal” published by The Quaker Oats Company in 1928
Aunt-Jemima-Pancakes-Variations_thum

Aunt Jemima is a brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company of Chicago. The trademark dates to 1893, although Aunt Jemima pancake mix debuted in 1889. The Quaker Oats Company first registered the Aunt Jemima trademark in April 1937. Aunt Jemima originally came from a minstrel show as one of their pantheon of stereotypical black characters. The character appears to have been a Reconstruction era addition to that cast.

000_england_recipe_marker_nytraditional badge breakfast_flat000_norway_recipe_marker_ny

Party Dressed Fish / Selskapsfin Fisk

A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980Party Dressed Fish / Selskapsfin Fisk

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

000_england_recipe_marker_nytraditional badge seafood000_norway_recipe_marker_ny

Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985
Fylt Paprika_post

Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Cambodian Chicken-and-Rice Soup with Shrimp / Kambodsjansk Kylling-og-Ris Suppe med Reker

A spicy Asian soupe recipe found on foodandwine.com
Cambodian Chicken-and-Rice Soup with Shrimp_food&wine_post

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.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987

Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

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.

Ted
Winking smile

000_england_recipe_marker_nytraditional badge seafood000_norway_recipe_marker_ny

Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

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.”

000_england_recipe_marker_nytraditional badge british_flat000_norway_recipe_marker_ny

Caucasian Chicken / Kaukasisk Kylling

A Caucasian chicken  recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Caucasian Chicken / Kaukasisk Kylling

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.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Felfel Bil Roz – Egyptian Stuffed Peppers / Egyptiske Fylte Paprika

A classic Egyptian recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971
Felfel Bil Roz – Egyptian Stuffed Peppers / Egyptiske Fylte Paprika

Stuffed vegetables are known from throughout the Balkans and most other places in the Middle East. Here’s the Egyptian version.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Rice Ring With Curry Fish / Risrand med Karry-fisk

 A spicy fish dish recipe found in “Ris & Pasta” (Rice & Pasta)
published by Lademann in 1978
Rice Ring With Curry Fish / Risrand med Karry-fisk
It may look Indian, but it is as Danish as a freshly baked pastry  😉

000_england_recipe_marker_ny000_denmark_recipe_marker_ny

Creamy Dreamy Chicken Korma / Kremet Drømmeaktig Kylling Korma

A classic Indian chicken recipe found on TescoRealFood
Creamy Dreamy Chicken Korma / Kremet Drømmeaktig Kylling Korma

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

The Christmas Recipes – Part 11

The Christmas Recipes – Part 11

Christmas Porridge / Julegrøt
Christmas Porridge / Julegrøt

Christmas Paper Hearts / Julekurver
Christmas Paper Hearts / Julekurver

Swiss Liver and Bacon Brochettes / Sveitsiske Lever og Bacon Brochetter

A nice lunch or filling starter recipe found in
“Robert Carrier’s Kitchen Cook Book”
published in 1980
swiss liver and bacon brochetters_post

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.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Catalan Chicken / Katalansk Kylling

A spur of the moment recipe found in “Carl Butlers Kokebok”
published by Cappelen in 1974

catalansk kylling_post

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.

000_recipe_eng000_recipe_nor

Medieval Monday – Savoury Rice Pudding / Velsmakende Rispudding

A rice recipe from 1390 found on theguardian.com
Medieval Monday_headingsavoury rice pudding_post

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.

The Forme of Cury, ed. Samual Pegge, c.1390

000_recipe_eng000_recipe_nor