Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in 1979

This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted

Farmhouse Pasta / Bondepasta

A farmhouse recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms) published by BAMA gruppen in 1982

A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!

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.

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

Fish on Bed of Spinach / Fisk på Spinatbunn

A classic Scandinavian fish recipe found in “Mat For Alle” (Food
for Everyone) published by Tiden Norske Forlag in 1985

This is a way that might make your kids eat the dreaded spinach,
if you can make them eat fish that is

Ted

Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

Omelette aux Épinards – Spinach Omelette / Spinatomelett

A delicious omelette recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.

Salsa Verde – Green Sauce / Grønn Saus

A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word) published by Schibsted in 1971

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.

Smoked Salmon with Spinach and Eggs / Røkelaks med Spinat og Egg

A Norwegian appetizer  found in “Forretter” (appetizers)
published by Hjemmets Kokebokklubb in 1982

If you master the art of poaching eggs, this Norwegian appetizer is a simple and tasty start to a meal you have every right to be pleased with when serving it to family and friends.

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Chicken, Sweet Potato and Spinach Patties / Kylling, Søtpotet og Spinatkarbonader

A lunch recipe found on yourhomemagazine.co.uk

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Breaded Chicken Schnitzel / Paneret Kyllingeschnitzel

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972

The Danes are fabulous when it comes to breading whether we’re talking breakfast, lunches or dinners. Breaded  veal, plaise, other types of fish or chicken breast on a sandwich, bed of noodles or with remoulade, cucumber salad and mealy potatoes. Have your pick, the Danes will make it a meal to remember –Ted

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Baked Cod with Seafood Sauce / Ugnsbakad Torsk med Skaldjurssås

A classic Swedish dinner recipe found on receptfavoriter.se

The baked cod fillet is served with seafood sauce with shrimp, boiled potatoes and spinach. The dish can also be made with other fish fillets like pike perch, floundre or salmon.

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Egg Florentin

A recipe from “Lettvint for små familier” (Easy dishes for small families) published by Hjemmets Kokebokklubb in 1979

There is quite a lot of work with this dish, but it is worth the while. If you want to make it a little easier, you can serve the eggs on toast and use spinach fried in butter instead of the spinach sauce.

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Black Skillet Florentine / Mørk Pannestekt Florentine

A really delicious & quick lunch/starter recipe from food52.com

You get home late, nothing is prepared and everyone is complaining about being hungry. This is one of those recipes that in a pinch you can have on the table in no time, and yet, it is delicious. It is very versatile too, just coddle some oysters on top for a quick first course of a casual dinner. A good caraway rye goes very well with this.

 Recipe in English –  Oppskrift på norsk

Recipe posted at:

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