Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

A cheese and pasta recipe found on “10 inspirerende oppskrifter med Jarlsberg” (10 inspiring recipes with Jarlsberg) found in
a free e-booklet published by
 tine.no

Filled Cannelloni with Jarlsberg, Spinach and Prosciutto / Fylte Cannelloni med Jarlsberg, spinat og prosciutto

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Whiting Piemontese / Hvitting Piemontese

An itaian inspired fish recipe found in
“Seafoods ‘n Seaports – a Cook’s Tour of Massachusettes”

Whiting Piemontese / Hvitting Piemontese

Piemonte (Italian for “at the foot of the mountain”) is a region in Italy. It covers an area of 25,399 km² and has approx. 4.3 million inhabitants. The Aosta Valley in the northwest of the region belongs to historical and natural geographic Piedmont, but constitutes an autonomous region.

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West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

An African recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

A recipe for a hearty Italian soup found on crisco.com
Creamy Sausage Torttellini Soup / Kremet Pølse og Torttellinisuppe

Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.

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Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

A classic Norwegian summer dish found on prior.no
Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

Salmon and scrambled eggs are classic Norwegian summer food. I have had variations of this dish at more Norwegian outdoor restaurants than I can remember and usually the food has been as expected; Tasteful and delicious.

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Grilled Salmon Slices / Grillstekte Lakseskiver

A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in
1979
Grilled Salmon Slices / Grillstekte Lakseskiver

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

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Farmhouse Pasta / Bondepasta

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

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

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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
Moroccan Garbanzo Bean Stew / Marokkansk Garbanzobønnestuing

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.

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Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

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

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

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.

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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

Fish on Bed of Spinach / Fisk på Spinatbunn

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

Ted
Winking smile

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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 1984Chicken Grand Duchesse / Kylling Grand Duchesse

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 🙂

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Omelette aux Épinards – Spinach Omelette / Spinatomelett

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

Omelette aux Épinards - Spinach Omelette / Spinatomelett

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.

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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

Salsa Verde - Green Sauce / Grønn Saus

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.

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

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

røkelaks med spinat og egg_post

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.ukChicken, sweet potato and spinach patties_yourhomemagazine_post

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