A lunch recipe found on brit.co
The smell of this seafood stew as it simmers on the stove will bring
back every outing you’ve ever had to the sea. Tear into the rustic
bread, dip a piece in the creamy white wine sauce and let the juice
dribble down your chin.
A classic Swedish starter found on olivemagazine.com
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.
A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980
Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.
Fish casserole variations found in
Cappelens Kokebok published in 1995
A delicious Swedish starter recipe found on recept.nu
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A tempting sandwich recipe found in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985
Shrimp sandwiches are popular throughout Scandinavia.
Most restaurants and cafes have at least one variation
on the menu. This one is Swedish.
A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982
A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985
This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.
A soup recipe found in “Supper og Sauser” (Soups and Sauces)
published by Hjemmets Kokebokklubb in 1980
This soup is very filling and as an appetizer it is enough for 6-8
people. Krispy white bread and butter are simple and nice accessories.
A party snack/canapé recipe found on chatelaine
https://recipereminiscing.wordpress.com/kremede-rekesalatmunnfuller/
Cooked frozen shrimp is a great time saver when preparing for a party.
A contemporary take on the classic shrimp soup
found on aperitif.no
With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.
A dinner recipe from “Torsk til Hverdag og Fest”
(Cod for Everyday and Parties) a free E-booklet
published by godfisk.no
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.
A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980
This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted
A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991
This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry than she was. I am so fond of this that I know the recipe by heart- Ted
This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.
A classic creole shellfish recipe from
The Betty Crocker Recipe Card Library published in 1971
Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.
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