Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

A traditional Norwegian baking recipe found on kiwi.no

The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten  wort cakes
for over 300 years in Norway.

Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.

Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.

Spice Cake with Strawberries / Krydderkake med Jordbær

En Cake recipe found in “Nye Mesterkokken” (The New Master
Chef) utgitt av Skandinavisk Presse AS i 1974

This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.

Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted

Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

A classic Irish breakfast recipe found on irishcentral.com

Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.

Ingredients

Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others.

Variations

Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict.  A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak.  Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs.

In popular culture

Steak and eggs is the traditional NASA astronaut’s breakfast, first served to Alan Shepard before his flight on May 5, 1961.

Chicken Burger with Coriander Sauce / Kyllingburger med Koriandersaus

A spicy lunch recipe found on prior.no

Chicken burgers are a nice change from the classic beef burgers
and this spicy version is simply delicious.

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by  Dairy Australia

I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted

Medieval Monday – Pokerounce

A historic sweatmeat recipe found on Cook It!

A medieval sweetmeat to be eaten at the end of a meal. Sugar was an expensive luxury so honey sweetened foods were popular. The range of imported spices used would still have made this an expensive dish. Galingale is an aromatic spice, a little like ginger, but worth using if you can get it.

This dish is not unlike modern honey dishes which you might know, such as baklava.

Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

A traditional North African potato recipe found on
then called food.about.com now called dotdash.com

Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.

Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.

Crab Cakes with Wasabi Mayonnaise / Krabbekaker med Wasabimajones

A crab kake recipe inspired by Asian cuisines
found on  godt.no

Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!

Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.

In Context

Wasabi (ワサビ or わさび（山葵), earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture, and more recently has seen a surge in popularity from the early 1990s to mid 2000s.

Moroccan Garbanzo Bean Stew / Marokkansk Garbanzobønnestuing

A vegatarian stew recipe found in “We love Comfort Food –
Meatless Monday Recipes”  a free E-book publlished
by American Heart Association

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.

Pumpes – Meat Balls / Kjøttboller

A historic dinner recipe found on CookIt

The original recipe:

‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’

Pommeaulx (abridged)

Ryschewys Closed – Dumplings / Melboller

A historic recipe found on One Year and Thousand Eggs

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

From Laud MS. 553, Volume I

The Vicarage’s Spice Cake / Prestegårdens Krydderkake

An old-fashioned cake recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994

Wikipedia: Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg

Coffee Spice Cake / Kaffe- og Krydderkake

A cake recipe found in “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925

As I mentioned the first time I posted from this book, food flavoured with coffee tends to be most popular among grown-ups. But who cares, as I concluded then, we are grown-ups aren’t we – Ted