A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by
Alt om Mat in 1974
Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.
A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
A classic cake recipe found in “Mine Lekreste Kaker” (My Most Delicious Cakes) published by Teknologisk Forlag in 1994
A classic Scandinavian cake not different from the Chelsea Buns
in appearance.
A seafood recipe found in “God Mat på en 1/2 Timme” (Nice Food in Half an Hour) published by Alt Om Mat in 1974
The simple fish sauce gets a creamy consistency from cream cheese and a spicy touch of mustard. Please try the combination next time you cook fish.
A traditional Danish lunch/dinner recipe
found on familiejournal.dk
Cold potato salad with frikadells is a nice old-fashioned Danish dish
that can be enjoyed by everyone.
A classic Swedish recipe for boiled lamb in dill sauce
found on receptfavoriter.se
A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.
If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.
A classic Danish dessert fount in “Kulinarisk Pass”
(Culinary Passport) utgitt av Tupper Ware i 1970
Not unlike a traditional Norwegian dessert, Tilslørte bondepiker (Veiled Peasant Girls) that I posted a recipe for back in 2014 – Ted
A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982 
Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.
A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
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.
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
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
A classic Swedish party dish found in a special edition of “Husmorens Kokebok” (the Houswife’s Cookbook)
utgitt av Norsk Kunstforlag i 1963
This is a typical Scandinavian party dish from the early sixties that comes highly recommended even today.
A classic Swedis cookie recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1995
![Ill_01_thumb[36]](https://recipereminiscing.files.wordpress.com/2017/04/ill_01_thumb36.jpg "Ill_01_thumb[36]")
Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.
Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder or baking soda.
A traditional Swedish vegetable soup recipe
found on godmat.org
It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.
A swedish bread recipe found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Bakingbook) utgitt i 1984
Swedish bread tends to be a bit on the sweet side and this bread will be too. It is a matter of taste of course and bread like this will suit some kinds of spreads better than others – Ted
A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.
