Two-Ingredient Flatbreads / Flatbrød med To Ingredienser

A simple flatbread recipe found on Better Homes and Gardens
Two-Ingredient Flatbreads / Flatbrød med To Ingredienser

Try adding your favorite flavors like spice mixes or herbs
to these chewy flatbreads.

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Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun way to serve potatoes found on soendag.dk 
Potato Waffles with Smoked Salmon / Kartoffelvafler med Røget Laks

A fun and delicious way to serve potatoes!

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Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker

An Indian recipe found in “Quaker Oats Brand Cookbook”
published by The Quaker Oats Company in 1989Indian Chicken Crepes / Indisk Kyllingfylte Pannekaker


Curry, peanuts and raisins are popular flavors of Indian cooking
and make a sensational filling for these healthful oat bran crepes.

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Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat

Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.

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Cheat’s Knickerbockers / Juksemakerens Knickerbocker

A simple take on the classic Knickerbocker
found on
BBC good food

Cheat’s Knickerbockers / Juksemakerens Knickerbocker

Why compromise on dessert, this low-fat pudding has all the taste
of a traditional knockerbocker glory.

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The Plum Tart from “The Light Years” / Plummeterten fra "The Light Years"

A baking recipe inspired by literature found on theguardian.com
The Plum Tart from “The Light Years” / Plummeterten fra "The Light Years"

They all had dinner – fourteen of them round the immense three-pedestal table extended to its uttermost and even then they were crammed round it. They ate four roast chickens, bread sauce, mashed potato and runner beans followed by plum tart and what the Duchy called Shape – blancmange.

From “The Light Years” by Elizabeth Jane Howard

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Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by  Dairy Australia

Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe

I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted

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Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
Yogurt Cheese Balls Marinated in Herbs / Yoghurtostkuler Marinert i Urter

These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.

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Orange and Lemon Cream / Appelsin- og Sitron Krem

A dessert recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988
Orange and Lemon Cream / Appelsin- og Sitron Krem

Just by looking at the list of ingredients you know that this dessert
is going to taste absolutely delicious – Ted

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Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

A cake recipe found in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia
Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

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Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

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Swedish Beet Soup / Rödbetssoppa

A traditional Swedish vegetable soup recipe
found on
 godmat.org
Swedish Beet Soup / Rödbetssoppa

It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.

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Greek Walnut and Brandy Cake / Gresk Valnøtt- og Brandykake

A juicy cake recipe found in “90 Years of KitchenAid –
The Cook Book” published in 2009

Greek Walnut and Brandy Cake / Gresk Valnøtt- og Brandykake

This syrup-soaked walnut cake is best served with a cup of espresso coffee. If the Metaxa is too strong for you, you could replace it with a fortified wine such as Vin Santo or sherry.

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Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

A starter/dessert recipe fond in “Sundt og Godt”  (Healthy
and Delicious) published by Det Beste in 1988

Filled Avocado with Strawberry Dressing / Fylt Avocado med Jordbærdressing

Most of us come across recipes for stuffed avocado from time to time, but it is usually as appetizers stuffed with shrimp salad or similar fillings. But I must say this variant was at least new to me, I even find it a little hard to see if it is a starter or a dessert – Ted

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Lamb in Yogurt Sauce / Lam i Yoghurtsaus

A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
Lamb in Yogurt Sauce / Lam i Yoghurtsaus

The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa

Ted
Winking smile

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