Danish Cream Toffees / Danske Flødekarameller

A Christmas sweet recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopedia)
published by Lademann in 1976

Danish Cream Toffees / Danske Flødekarameller

Cream toffees are great for Christmas gifts for friends with a sweet tooth. Put them in a big serving dish and decorate with small spruce twigs and a big red ribbon.

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Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982

Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

A recipe for a traditional Norwegian dessert recipe
found on
New Scandinavian Cooking
Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

Andreas Viestad writes:  Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.

It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.

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Potato Salad with Cured Ham, Apples and Ramsons / Potetsalat med Spekeskinke, Eple og Ramsløk

A recipe for a warm potato salad found on gilde.no
Potato Salad with Cured Ham, Apples and Ramsons / Potetsalat med Spekeskinke, Eple og Ramsløk

Potato salad is always best if you mix the potatoes and the dressing, in this case with ramsoms, while the potatoes are still hot. But you can also use the leftover potatoes.

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Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

A recipe from “Kjøkkenbiblioteket – Grillmat” (The Kitchen Library – Grilling) published by Aventura Forlag in 1992
Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.

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Fish in Mustard and Onion Sauce / Fisk i Sennep- og Løksaus

A recipe for boiled fish in tasty sauce found in “Hverdagsmat”
(Everyday Food) published by Hjemmets Kokebokklubb in 1979

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Etikasilakat – Finnish Sweet and Sour Herring / Finsk Sursøt Sild

A Finish starter recipe found in i “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Etikasilakat – Finnish Sweet and Sour Herring / Finsk Sursøt Sild

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Swedish Dill Meat / Klassiskt Dillkött

An old Swedish Classic dinner recipe from godmat.org
Swedish Dill Meat / Klassiskt Dillkött

A delicious old classic from the Swedish cuisine.

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Pork Chops with Red Onion Marmalade / Koteletter med Rødløksmarmelade

A juicy pork chops recipe found on aperitif.no
Pork Chops with Red Onion Marmalade / Koteletter med Rødløksmarmelade

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Traditional Norwegian Raspberry Vinegar / Bringebæreddik

An old-fashioned way to conserve raspberries frukt.no
Traditional Norwegian Raspberry Vinegar / Bringebæreddik

Make a bottle or two of raspberry vinegar, then you have a delicious basis for dressings and desserts. It’s also a great host gift to bring along when you’re invited for dinner or tea.

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Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

A party snack/canapé recipe found on chatelaine
https://recipereminiscing.wordpress.com/kremede-rekesalatmunnfuller/Creamy Shrimp Salad Bites / Kremede Rekesalatmunnfuller

Cooked frozen shrimp is a great time saver when preparing for a party.

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Herb Mayonnaise / Urtemajones

A recipe found in“Alt Om Urter” (All About Herbs)
published by Den Norske Bokklubben in 1985

Herb Mayonnaise / Urtemajones

This green mayonnaise is the best accessory for cold salmon or trout, hard boiled egg or cold fish in aspic.

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Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

A traditional German recipe found on sparkrecipes.com
Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

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Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

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Babi Kecap – Balinese Pork Fillet in Soy Sauce / Balinesisk Svinefilet i Soyasaus

A pork recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world’s largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

In 2011, Indonesian cuisine began to gain worldwide recognition, with three of its popular dishes make it to the list of ‘World’s 50 Most Delicious Foods (Readers’ Pick)’, a worldwide online poll by 35,000 people held by CNN International. Rendang top the list as the number one, followed closely by nasi goreng in number two, and satay in number fourteen.

Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as noodles, meat balls, and spring rolls have been completely assimilated.

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