A traditional Norweginan lamb roast recipe from dinmat.no
The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.
An exciting way to serve pork chops found on rema.no
There is little that can match pork chops for a lean dinner. Use high heat and do not cook the chops for too long – this way you will get a crispy outside crust, while retaining both taste and succulence in the lean meat.
A Chinese recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958
Lamb, veal, or chicken may be used instead of pork. With chicken, use chicken bouillon cube and garnish with 1/2 cup blanched slivered and toasted almonds.
A Korean pancake recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987
Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.
A great kebabs recipe from the sunny South Seas found in “The Best of International Cooking” published by Hamlyn in 1984
I am a sucker for any dish containing pineapples, canned or fresh. So I’ll be sure to remember this one when the snow and cold is gone and summer is here again – Ted
A dinner dish inspired by eastern cousines found in “Nye Mesterkokken” (The New Masterchef) published in 1974
You can easily make this delicious casserole with pork and vegetables. The sauce is nice and spicy, and some roasted nuts – peanuts or cashews – adds the final touch to the dish.
An Asian inspired casserole recipe found in “Gryteretter”
(Casseroles) published by Hjemmets Kokebokklubb in 1979
As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted 😉
A dinner recipe found in “Asia – Culinary Journey”
published in 1987
In this dish East and West meet. Tender roast beef braised with garlic, onions and tomatoes in Spanish manner, but fresh ginger and soy sauce gives the dish a touch of the Orient. Serve with white rice or noodles.
Since ancient times people have used condiments to enhance their food. The first condiment was salt. Salt has always been used both as a preservative and to enhance the flavor of food. Vinegar has also been used since ancient times. Its name is probably derived from the French words vin aiger meaning sour wine. (Vinegar was used as a medicine as well as a food).
The Romans liked condiments and they made many sauces for their food. One of the most common was a fish sauce called liquamen. The Romans also grew mustard and they introduced it into the parts of Europe they conquered. They also made mint sauce.
In the Middle Ages mustard was a popular condiment in Europe. At first English mustard consisted of coarse powder and it was not very strong. However in 1720 a Mrs Clements of Durham began making a much smoother mustard powder. When mixed with water to make paste it was very hot but it proved to be popular and Durham became a center of the mustard industry. (For centuries mustard was used as a medicine as well as a food).
In the 16th, 17th and 18th centuries new condiments were invented. Pesto sauce was invented in 16th century Italy. Furthermore new sauces were invented in the 17th century including bechamel and chasseur. Chutney comes from India. It was first exported to England in the 17th century. Soy sauce, which was invented in China reached Europe in the 17th century and by the mid-18th century it was popular in Britain.
According to one story a French chef first made mayonnaise in 1756. However there are many stories about where it comes from. Hollandaise sauce was also first recorded in the mid-18th century. Ketchup began life as a Chinese fish sauce called ke-tsiap. The name was gradually changed to ketchup and in Britain people added other ingredients instead of fish. In the 18th century they began adding tomatoes. Sauces similar to tartar sauce were made in the Middle Ages but ‘modern’ tartar sauce was first made in the 1800s
In the 19th century with the Industrial Revolution condiments began to be mass-produced in factories. Tomato ketchup was a best seller and HP sauce was invented at the end of the 19th century. Meanwhile Worcester sauce was invented in Worcester in 1835 by John Lea and William Perrins. Horseradish sauce went on sale in bottles in the USA around 1860. Salad cream was invented in 1914.
As well as sauces people have also looked for ways to sweeten their food. Since the time of the Ancient Egyptians and probably before people have kept bees for honey. Over 
the centuries honey was very valuable and it was sometimes used as a currency or it was given as a tribute to a conqueror. Since ancient times people have also made an alcoholic drink called mead from honey.
Sugar cane first grew in South Asia. Later the Arabs and Europeans grew sugar cane. At the end of the 15th century sugar cane was taken to the New World. Sugar was first made from sugar beet in the 18th century. A German chemist called Andreas Marggraf was the first person to make sugar from beet in 1747. Saccharine was invented in 1879 by Constantine Fahlberg.
Text from localhistories.org
A delicious chicken marinade found on lylesgoldensyrup.com
Treat your chicken to this great twist on a soy sauce sweet marinade.
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A spicy Szechuan recipe found at about.com/food/
A classic Chinese dish from the Szechuan province – spicy, slightly sweet and incredibly delicious.
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