Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

A spicy vegetable dish from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Bokklubb in 1979
Chakchouka – Spicy Vegetable Mix / Krydret Grønnsakrøre

This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.

000_england_recipe_marker_nytraditional badge vegetarian000_norway_recipe_marker_ny

Vegetarian Pizza / Vegetarpizza

A vegetarian recipe found in “Varme Småretter” (Hot Snacks)
puplished by Gyldendal in 1991


Pizza is as nutritious and as good a food as a warm cheese sandwiches.

If you want a stronger taste on the pizza, spread a  little ketchup or tomato paste on the dough before adding the vegetables. As cheese you can use any firm white cheese. Mixing different cheeses works well too.


Garbanzo Balls / Garbanzoboller

A recipe from “Spennende Mat” (Exiting Food)
published by Skandinavisk Pressein 1980


Garbanzo is the Spanish word for chickpeas, which is everyday fare in many parts of the world. Here the Western World, these chickpea balls are perfect as an exotic element in the picnic basket.


La Pipérade – Basque Omelette / Baskisk Omelett

A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
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traditional badge french_flatLa Pipérade, a creamy yet firm and spicy omelette full of fresh vegetables.


Vegetable Patties / Grønnsakpletter

A nice vegetable side dish or light lunch recipe from
“Mat Som Smaker” (Tasty Food) published in 1968



Light Lapskaus / Lys Lapskaus

A traditional Norwegian dish found in REMA 1000’s booklet
“Norske Klassikere” (Norwegian Classics)
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We got three kinds of “lapskaus” in Norway; soup lapskaus, light lapskaus and brown lapskaus, all traditional dishes, and the word “lapskaus” does not in any way describe what sort of dishes we’re talking about, it makes no sense at all really, so when I decided to post this post to day I took it upon me to find out where the word comes from.

Surprisingly enough “lapskaus” comes from the English “lobscouse”. The origin is uncertain, but probably the word is composed of “lob” meaning lump, and “course” meaning course or dish. Translated into modern language it simply becomes “lumpy dish”, which is a straightforward enough description of the different Norwegian versions of lapskaus.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:

In context:
Like with most traditional dishes around the world you would find a lot of different recipes for lapskaus in Norway. My mother, for instance, made hers with beef and not pork and she never used celeriac or onions and she served it with wholemeal bread and not flatbread. And as a good son, that’s how I make and serve mine – Ted 😉

Barley Flour Waffles With Grated Apples And Maple Syrup / Byggmelsvafler Med Revne Epler Og Maple Syrup

A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979


My first waffle recipe to day was rather decadent, so if you like your waffles healthier and more wholesome this is the recipe for you. “The New Food” was one of the first cook books in Norwegian that managed to make healthy food look tempting, even delicious. Other cook books on the theme had been published earlier of course, we’re not all born behind the barn you know 😉 . On the other hand, these books had a certain old schoolbook feel to them and the pictures in them made the food look dull and unappetizing.


See this and other delicious recipes on:

Potato patties / Potetlapper

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

Potato patties are user friendly. They are easy to make, easy to store and can be used for just about anything. You can decide for yourself which tastes version you want, it can be made sweet or salty, or with onion or other tasteful ingredients. And Potato patties are seasonally independent, and suitable as a good meal all year round for breakfast, lunch, dinner, a quick sandwich or a midnight snack. The recipe shown here is a lunch/light dinner version.

“Raggmunk” is a Swedish version: fried potato patties served with fried bacon and lingonberry jam, easy to make and very tasty.


See this and lots of other delicious recipes here:
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Stinging Nettle Soup / Brenneslesuppe

A recipe from Norway’s National Broadcasting Company NRK’s food pages on the internet


traditional badge2When you serve nettle soup you also have a story to tell. Where did you find nettles, how was your walk? It’s always nice to be able to serve food in you can follow with a little story.



See this and lots of other delicious recipes here:

Cucumber And Yogurt Salad – Agurk Og Yoghurt Salat

A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973

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A popular side salad in the Eastern Mediterranean countries.



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Imam Bayildi ( Knocked Out Priest) – Turkey

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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In Context:
Tradition has it that this dish is named after an Imam (Islamic priest) who was a gourmet. He was so overwhelmed by the delicious aroma of this court, that he fainted. Evil tongues will, however, have it that it was not the lovely scent, but the strong smell of garlic that made the priest faint. Imam Bayildir are usually eaten cold with bread. It is a very refreshing on a hot summer day in Turkey, and probably also on a British or American Midsummer Days.


1 Vegetable Platter And 2 Vegetable Salads

Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951



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Four Fifties Vegetable Dishes

Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951



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Vegetables With Dutch Sauce & Vegetable Pates

Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951


You got to remember that back in the early fifties most people ate vegetables simply because it was considered healthy and not based on present day’s vegetarian philosophies so these recipe may feature both eggs, butter, cream and cheese.


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A Ladies’ Lunch, Fifties Style

Lunch recipes from “Snarmat til hverdag og fest” (Quick food for weekdays and parties) published by N W Damm & Sønn in 1956scan_006_post

Back in the fifties when the better situated housewives had their female friends over for lunch here in Norway a few dry sandwiches simply wouldn’t do. And knowing my country men and women I’m sure this luncheons could turn out to be quite a competition as time went. Here’s one suggestion for such a lunch –Ted


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