Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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British Onion Soup with Red Leicester Toast / British Løksuppe med Rød Leicester Toast

A classic British soup recipe found on goodhousekeeping.co.uk
British Onion Soup with Red Leicester Toast / British Løksuppe med Rød Leicester Toast

Mouth-watering Red Leicester toasts are the perfect accompaniment to this fabulous British onion soup.

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Cranberry & Port Gravy / Tyttebær & Portvinsaus

A tasty Christmas gravy found on TescoRealFood103_cranberry and port gravy_post

This recipe is based on turkey, but I guess it would be delicious with the Scandinavian Christmas diners done the same way as well, both the Danish goose or duck, the Swedish glazed ham and the Norwegian pork ribs. All of them leave a lot of tasty juices in the roasting tray, and we Scandinavians are after all crazy about cranberry jam – Ted

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Pea Soup With Root Vegetables / Ertesuppe Med Rotgrønnsaker

A traditional soup recipe from matoppskrifter.org
Photo: Synøve Dreyer, Frukt.no

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Pea soup is real traditional food that deserves to be made a lot more often. In this recipe, there are extra root vegetables added to make the soup smooth and full of flavour. Make a lot and freeze for later.

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Pot Roast / Grytestek

A recipe from “Kokekurs I Bilder” (Cooking Course In Pictures) published by Norsk Kunst Forlag in 1968

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Roast Pork Tenderloin In Mustard Cream Sauce / Helstekt Fläskfilé I Senapsgräddsås

A traditional Swedish dinner recipe found on recept.nu

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Roast pork tenderloin in mustard cream sauce is simple party food! Roast pork is juicy and a good mustard cream sauce is the icing on the cake!

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Cod Filet With Lemonbutter Sauce / Torskefilet Med Sitronsmørsaus

A traditional Norwegian dinner recipe found at spar.no

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Chicken And Bacon Casserole / Kylling Og Bacongryte

A recipe from “Good Housekeeping Cookery Book” published by  Ebury Press in 1976. The Book was first published in 1948

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A Lovely Clam Soup / Lekker Blåskjellsuppe

A recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974

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Canned mussels – clams – is simply not as expensive as people think. And they are really useful. Naturally you can also use fresh mussels that you cook yourself. In a good clam soup there should be both a little onion and thyme – and perhaps a little white wine.

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Mulligatawny Soup

A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971

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Originally this is an Indian soup, which the English have adopted as their own. Not only has it become an English specialty, but you can find it in Australia and New Zealand too. Occasionally one sees the soup made with mutton, but most recipes use a hen when boiling the stock.

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Braised Leeks / Brasert Purreløk

A recipe from “The Love Of Cooking” (Kjærligheten til Matlagning) published by by Ebury Press in 1972

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Eat Healthy And Well All Week – Day 1 – All-In-One-Soup / Alt-I-Ett-Suppe

A recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebok Klubb in 1979

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“Hverdagsmat” feature a full week’s dinner menu of healthy and nice tasting food and this week I’ll post one each day – Ted

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Chilled Cress Soup – Kald Karsesuppe

A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979

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When the summer heat turns to full and the only thing we want is a dip in the sea and something cold to drink, the cold soups are a refreshing and yet filling meal.

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Caribbean Scallop Soup – Caribisk Muslingesuppe

A recipe from “Fra Hummer à la Carte til Æg Med Kaviar” (From Lobster à la Carte to Eggs With Caviar) published by Lademann in 1978

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Crayfish Soup – Krepsesuppe

A recipe from “IKEAs Kokebok” (IKEA’s Cook Book) published in 1979

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Carl Butler: Honestly, I think crayfish are best as they are without any preparation at all. But once I’d invite some friends over for a properly "nice" dinner and I came across a pack of crayfish in the freezer. Why not make a good soup on them, I thought. Having thought as much I set to work.

For most of you coming across a pack of crayfish in the freezer might seem a little  farfetched, but in Sweden and Norway catching crayfish in the autumn is a long, long tradition as you can see from this watercolour by Carl Larson. Ever since I was a small kid 14th of August has been a magic date for me because as the sun sets that day, the crayfish harvesting season starts – Ted

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