Danish Fried Herring with Beetroot Salad / Stegte Sild med Rødbedesalat

A traditional Danish dinner recipe found on
familiejournal.dk
Danish Fried Herring with Beetroot Salad / Stegte Sild med Rødbedesalat

Anyone who knows a little about Scandinavian food in the old times knows that herring, both fresh and salted, was a central part of the diet not just along the coast. Barrels of salted herring were easy to transport and became part of the diet also on the countryside.

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Party Dish with Hen / Festfat med Høns

A salad recipe derom “Norsk Ukeblads Store Salatbok”
(Norsk Ukeblad’s Big Salad Book) published in 1984
Party Dish with Hen / Festfat med Høns

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Tomato and Endive Salad / Tomat og Endivesalat

A recipe from “The Salad Bowl” published by BestFood in 1929
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Golden Potaro Salad / Gyllen Potetsalat

A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953

Golden Potaro Salad / Gyllen Potetsalat

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Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

A dinner recipe from “Torsk til Hverdag og Fest”
(Cod for Everyday and Parties) a free E-booklet
published by
 
godfisk.no
Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white meat and its delicate flavour, cod is perfect for both everyday and parties.

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

A delicious salmon recipe found on rema.no
Salmon Burgers on Potato Patties / Grove Laksekarbonader på Potetlapper

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Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

A traditional German recipe found on sparkrecipes.com
Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

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Lobster Salad / Hummersalat

A shellfish recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932Lobster Salad / Hummersalat

in the old days, in Nova Scotia where lots of lobster has always been caught, kids were embarrassed to bring lobster sandwhiches to school because it meant they were poor. People there called it the “cockroaches of the sea.” Then suddenly in the beginning of the 20th century, in New York, lobster is considered a delicacy, and a dish at a fashionable restaurant would have costed you an arm and a leg. Strange world we’re living in.

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Fish and Chips

A campfire recipe found un the booklet “Ut og Spise”
(Out and Eat) published by
 godfisk.noFish and Chips

This is not Fish and Chips as we usually think of it,
but there is fish and there are potato chips.

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Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

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High-Protein Dinner in a Salad Bowl / En høyproteinmiddag i en Salatbolle

A salad dinner recipe from an ad published in
LIFE magazine June 23 1961
High-Protein Dinner in a Salad Bowl / En høyproteinmiddag i en Salatbolle

Star-Kist Tuna advertised heavily in LIFE magazine all through the 1960s. Here’s a post based on one of these ads – Ted

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Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

A dinner recipe found in “Edelmiddag”
en gratis E-booklet published by Gilde.no

Pork Tenderloin Medallions / Indrefiletmedaljonger av Svin

The plates on the pictures in this booklet are divided into two.
The top section shows various juicy and tasty dishes made with pork. The bottom part shows various types of exciting accessories
that taste very well with the pork.

Top: Pork Tenderloin Medallions
Bottom: Couscous Salad

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Chicken Salad / Kyllingsalat

A lunch salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Chicken Salad / Kyllingsalat

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

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Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

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