Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

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Frankfurter Pie / Pølsepai

A sausage pie recipe found in “Minikokebok – Pølser”
(Mini Cook Book – Sausages) a booklet published by
the Norwegian Information Office for Meat

Frankfurter Pie / Pølsepai

Norwegians are crazy about sausages of any kind so that we got
recipes here for frankfurter pie should in no way surprise anyone – Ted

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Autumn Stew / Høstgryte

En middagsoppskrift funnet i “den Store Minikokeboken”
(The Big Mini Cookbook) A collection of recipe booklets
published by the Norwegian Information Office for Meat
Autumn Stew / Høstgryte

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Large Swedish Prawn Sandwich with Asparagus / Stor Räksmörgås med Sparris

A tempting sandwich recipe found in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985Large Swedish Prawn Sandwich with Asparagus / Stor Räksmörgås med Sparris

Shrimp sandwiches are popular throughout Scandinavia.
Most restaurants and cafes have at least one variation
on the menu. This one is Swedish.

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Shrimp Cocktail with Pineapple / Rekecocktail med Ananas

A fresh starter recipe found in “Forretter“ (Starters)
published by Hjemmets Kokebokklubb in 1982

Shrimp Cocktail with Pineapple / Rekecocktail med Ananas

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Tomato and Endive Salad / Tomat og Endivesalat

A recipe from “The Salad Bowl” published by BestFood in 1929
tomato-and-Endive-Salad_thumb2

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Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on
 aperitif.no
Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

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Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

A dinner recipe from “Torsk til Hverdag og Fest”
(Cod for Everyday and Parties) a free E-booklet
published by
 
godfisk.no
Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white meat and its delicate flavour, cod is perfect for both everyday and parties.

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Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

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Vegetarian Chilli with Rice / Vegetarchili med Ris

A vegetarian recipe  found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988

Vegetarian Chilli with Rice / Vegetarchili med Ris

This spicy dish combines sweet peppers and tomatoes with fiery chilli powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas. Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this spicy chilli.

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Patties on Farmhouse Bread / Karbonader på Landbrød

A breafast/lunch recipe found on gilde.no
Patties on Farmhouse Bread / Karbonader på Landbrød

Patties on farmhouse bread with mozzarella, red onion,
tomato, basil, pesto and fried eggs.

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Chicken Suprême / Kylling Suprême

An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984

Chicken Suprême / Kylling Suprême

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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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Portuguese Cod / Portugisisk Torsk

A fish dinner recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982
Portuguese Cod / Portugisisk Torsk

Portuguese cod is a new exciting way to serve cod.
Serve with boiled potatoes or fresh white bread.

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September Casserole / Septembergryte

An autumn recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cookbook) Published by the
Norwegian Information Office for MeatSeptember Casserole / Septembergryte

Casseroles like this is quite typical for Norwegian workday dinners.
Quick, simple, filling and done in one saucepan. Particularly delicious
with the autumns fresh vegetables.

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