A spicy Asian inspired dinner recipe found on kiwi.no
Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.
A flashback from the seventies found on “European Favourites” published by Collins in 1973
This may very well be a Nordic kind of dip from the early seventies. Paprika was high fashion among the cooking savoir faire back then and you risked getting celery in dishes where they far from belonged. Probably because some local health guru had sworn to its many benefits.
I can even remember a tv ad proclaiming celery’s magnificence as snacks. With this dip you could actually end up dipping pieces of celery in a dip containing celery. I’ve said it before, those were hard times back then.
To make it even worse, the horrid disco music was lurking in the near future. A few years later you could actually risk sitting somewhere overdosing on celery listening to that horrible music. – Ted
A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.
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 and simpel seafood recipe found on saveur.com
A great way to eat fresh shrimps and a bit more exciting than the traditional way we do it here in Norway: spread on fresh white bread, topped with mayonnaise, freshly ground pepper and dripped with lemon juice. It is not unlikely that I’ll try this the next time the lust for shrimps grabs me (but I won’t skip the white bread though) – Ted 😉
A sandwich recipe found in “Matglede Som Aldri Før” (Food Enjoyment Like Never Before) published by Skandinavisk Presse as in 1977
Lyngør is a village area on a group of small islands in the municipality of Tvedestrand in Aust-Agder county, off the southeast coast of Norway. The village is about 12 kilometres (7.5 miles) northeast of Tvedestrand city center and also 12 kilometres (7.5 miles) south of the city of Risør.
Previously a popular home for sea captains, the village is accessible only by boat, has no cars, and is known for its scenic harbour and charming wooden houses. It is recognized as one of the best-preserved communities in Europe. Most of the buildings are now summer homes, but there are about 70 permanent, year-round residents. A hugely popular destination in the summer months, it has in later years struggled to maintain a stable permanent population. The community has a sail-making factory, a few restaurants that are open during the tourist season, and a famous general store.
A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.
I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂