Mozzarella Sticks / Mozzarella Staver

A great Italian inspired snack recipe found on saveur.com
Mozzarella Sticks_post

Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985
Fylt Paprika_post

Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

BLT Sandwich with Cheese / BLT Sandwich med Ost

A sandwich recipe from “Are You Hungry Tonight?”
published in 1992
blt with cheese sandwich_post

Elvis loved a good BLT, probably because two of the ingredients were at the top of his roster of favorites: bacon and big old juicy beefsteak tomatoes. He loved tomatoes. While you’re assembling this sandwich, you may want to put “Just For You” on the record player. And remember: Elvis preferred well-done bacon, not actually burned to charcoal, but cooked very crispy.

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Tiger Nut Balls / Tiger Nøttekuler

A 3.500 year old sweet recipe found on historyextra.com
Tiger Nut Balls / Tiger Nøttekuler

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.

Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.

I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Blue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

A great camping snack recipe found on homemaderecipes.com
headingBlue Cheese Filled Bacon-Wrapped Mushrooms / Roquefortfylte Baconsurret Sopp

These delicious snacks can be made ready at home before you head for the hike and grilled on a campfire grill grid when you have set up camp, dinner is over and the tea water is boiling. If you don’t bother to bring a grid a few stick will work just as well.

You could make these snacks at home too of course, but we all know they will taste much, much better by the campfire – Ted  😉

000_england_recipe_marker_nytraditional badge campfire000_norway_recipe_marker_ny

Nordic Dip / Nordisk Dipp

A flashback from the seventies found on “European Favourites” published by Collins in 1973
Nordic Dip / Nordisk Dipp

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

Winking smile
000_england_recipe_marker_ny000_norway_recipe_marker_ny

Earl Grey Chocolates / Earl Grey Sjokolader

A delicious chocolate recipe found on epicurus.comEarl Grey Chocolates_post

Tasty, sultry and sinfully good, Earl Grey Chocolates provide a delicious snack – a morsel of love. The tea ganache is smooth
and luscious.

This one is for you Ingrid ❤

000_england_recipe_marker_nytraditional badge sweets000_norway_recipe_marker_ny

Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

A delicious and simpel seafood recipe found on saveur.com
Peel-and-eat Shrimp with Spicy Herb Butter / Rens-og-Spis Reker Med Krydret Urtesmør

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  😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Caraway Pretzels / Karvekringler

A surprising pretzel recipe found in “Det Nye Kjøkkenbiblioteket”
(The New Kitchen Library) published in 1971

Caraway Pretzels / Karvekringler

These delectable small pretzels have – as the name tells – caraway among the ingredients. Many may frown at the thought of caraway in pastries. If you ar not a great caraway fan you might go a little easy on the stuff – at least on the first try. You might to you surprise find it quite delicious.

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Beef, Onion and Horseradish Cheddar Panini / Roastbiff, Løk og Pepperrotcheddar Panini

A delicious grilled sandwich recipe found in a booklet
published by American Dairy Association in 2004
Beef, Onion and Horseradish Cheddar Panini / Roastbiff, Løk og Pepperrotcheddar Panini

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Text from the booklet: Americans have always had a Passion for European-inspired foods – foods that embody tradition, pure enjoyment and a topic of conversation. The latest infatuationto “heat up” the scene is hearty Italian-style sandwiches, called Panini.

665_intro_image paninis

In Italy, the word Panino (a diminutive of pane or bread) means, “little bread” or “sandwich.” And as the name suggests, Panini are sandwiches with Romance. Made with fresh ingredients, distinctive wholesome breads and mouthwatering cheeses – Panini embrace all that is Old World.

Prepared with care and creativity, our Cheesy Panini recipes combine that old-world taste passed down for generations with new-world simplicity.

Because convenience is key, it’s no wonder more people are making sandwiches for dinner. In an American Dairy Association survey, more than 61 percent of today’s cooks said they make an everyday sandwich taste even better by heating it up and by adding bold-flavored ingredients, such as two or three different kinds of cheese.

Whether you use a new indoor grill, oven or stovetop preparation, making mouthwatering Panini at home is deceptively quick and simple.
All of our featured recipes include fresh, robust flavours on crusty breads with warm delicious cheese. And each takes 35 minutes or less to prepare – proving that big taste really does come in small packages!

Smoked Salmon and Watercress Wraps / Røkelaks- og Brønnkarseruller

A peppery canapé recipe found on chatelaine.com
Smoked Salmon and Watercress Wraps / Røkelaks- og Brønnkarseruller

Creamy, with a hint of spice, these smoked salmon wraps are topped with sprigs of watercress for a peppery finish.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Ratafias / Ratafiaer

A classic British baking recipe found at epicurus.com
Ratafias_post

The wonderful flavor of Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.

000_england_recipe_marker_nytraditional badge british_flat000_norway_recipe_marker_ny

Toast Place Concorde

A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

Toast Place Concorde

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

A recipe from Saveur’s test kitchen found on saveur.com
Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.

Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Toast à la Amsterdam / Amsterdamer Toast

A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

amsterdamer toast_post

If you have followed this blog for some time you might have noticed that I’m more than usually fond of sandwiches and toasts. Well, here’s another one _ Ted 😉

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny