A classic side dish found in “Varme Småretter” (Small Hot
Dishes) in the “Ingrids Beste” (Ingrid’s Best) series
publishd by Gyldendal i 1991
If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
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.
A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Mild, mashed beans get a spicy and hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.
A spicy vegetable dish from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Bokklubb in 1979
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.
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.
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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.
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A recipe from “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in 1980
La Pipérade, a creamy yet firm and spicy omelette full of fresh vegetables.
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A nice vegetable side dish or light lunch recipe from
“Mat Som Smaker” (Tasty Food) published in 1968
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A traditional Norwegian dish found in REMA 1000’s booklet
“Norske Klassikere” (Norwegian Classics)
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.
Recipe in English – 
Oppskrift på norskRecipe 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 😉
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: 
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A recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979
![potetlapper-post_thumb[2]](https://recipereminiscing.files.wordpress.com/2014/07/potetlapper-post_thumb2.jpg "potetlapper-post_thumb[2]")
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.
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See this and lots of other delicious recipes here:
![Tickle-My-Tastebuds-Tuesday42[3]](https://recipereminiscing.files.wordpress.com/2014/07/tickle-my-tastebuds-tuesday423.jpg?w=100&h=100 "Tickle-My-Tastebuds-Tuesday42[3]")
![Treasure-Box-Tuesday4432[3]](https://recipereminiscing.files.wordpress.com/2014/07/treasure-box-tuesday44323.jpg?w=100&h=99 "Treasure-Box-Tuesday4432[3]")
A recipe from Norway’s National Broadcasting Company NRK’s food pages on the internet
When 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: 
A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973
A popular side salad in the Eastern Mediterranean countries.
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
![Imam Bayildi post_ill_thumb[2]](https://recipereminiscing.files.wordpress.com/2014/05/imam-bayildi-post_ill_thumb2.jpg "Imam Bayildi post_ill_thumb[2]")
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![000_recipe_nor_thumb[1]](https://recipereminiscing.files.wordpress.com/2014/05/000_recipe_nor_thumb114.jpg?w=159&h=18 "000_recipe_nor_thumb[1]"){kind=small}
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.
![ill_025a_thumb[3]](https://recipereminiscing.files.wordpress.com/2014/05/ill_025a_thumb3.jpg "ill_025a_thumb[3]")
Recipes from “Grønnsak Retter” (Vegetable Dishes) published by J W Cappelen in 1951
RecipeReminiscing 