A delicious fish recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
A delicious omelette recipe found in “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
After the war, celebrated cookery writer Elizabeth David heralded a new, imported cooking culture, popularising French classics such as this beef bourguignon. The dish became popular in Britain in the 1940s. This version is bulked up with vegetables, much as stews would have been at the time due to the rationing.
I can clearly see when studying my collection of old cook books that Scandinavia followed suit about five years later. A remarked interest in Continental cooking, particular French began around 1950 – Ted
A very nice pork chop recipe found in “Svinekjøtt” (Pork) published by Hjemmets Bokklubb in 1981
Pork chops is something I don’t think I’ll ever tire of. It was one of my favourites as a kid and I still appreciate a nice pork chop recipe. As I’m also fond of mushrooms of any kind and chanterelles in particular, besides shallots this recipe suits me perfectly – Ted