Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

A classic North Indian curry found in “The love of Cooking”
by Sonia Allison published in 1972

Gosht Takhari – Indian Beef Curry / Indisk Karrirett med Oksekjøtt

Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.

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Bean Soup Jókai Style / Bønnesuppe Jókai Style

A soup recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009Bean Soup Jókai Style / Bønnesuppe Jókai Style

Proper ingredients are necessary but not sufficient for full success. The Hungarian “art de la table” does not only cover the ingredients but also the method of preparation. The special flavours of the traditional Hungarian cuisine are produced by the combination of tasty ingredients of excellent quality with their specific mode of preparation.

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Persian Pilaf / Persisk Pilaf

An exotic rice dish found in “Ris og Pasta” in the “Menu –
International Madleksikon” series publisert by Lademann i 1978

Persian Pilaf / Persisk Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.

Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.

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Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

A Spanish chicken recipe found on telegraph.co.uk
Chicken With Sherry, Garlic and Bell Peppers / Kylling Med Sherry, Hvitløk og Paprika

This rich Spanish chicken dish will become a firm favourite
in your household from day one.

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Onion Goulash / Løkgulasj

A dinner recipe with origins in Hungary found in “Mat for Travle” (Food for Busy People) published by
Hjemmets Kokebokklubb in 1982
Onion Goulash / Løkgulasj

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

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Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Beef Patties Creole / Kreolske Karbonader

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

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Chapatis – Soft Indian Flatbred / Mykt Indisk Flatbrød

A classic Indian bread recipe found on BBC FoodChapatis - Soft Indian Flatbred / Mykt Indisk Flatbrød

Chapatis can be reheated but they’re best cooked fresh. You could also spread your favourite pickle or chutney over them and roll like you would pancakes.

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Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

A Belgian specialty found in “Spesialiteter fra 30 Land”
(Specialties from 30 Countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Gaufres Bruxelloises – Brussels Waffles / Brüsselvafler

In Belgium  there are several kinds of waffles, including the Brussels waffles and the Liège waffles.

In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.

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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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Mexican Chicken Soup / Meksikansk Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982Mexican Chicken Soup / Meksikansk Hønsesuppe

The RecipeReminiscing Soup Council strikes again

Ted
Winking smile

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Russian Borsht / Russisk Borsht

A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932Russian Borsht / Russisk Borsht

Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.

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Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

A traditional North African potato recipe found on
then called food.about.com now called dotdash.com

Maakouda – Traditional Moroccan Potato Patties / Tradisjonelle Marokkanske Potetkaker

Pan-fried potato cakes (maakouda batata) are a much-loved street food in Morocco, but you’ll also find them prepared at home. This is a traditional version of the patties, made from a mixture of mashed potatoes, garlic, spices and herbs. Zesty seasoning makes all the difference, so don’t be afraid to taste as you go and add some cayenne pepper or notch up the garlic a bit.

Once the patties are shaped, they’re given a dip in egg and flour before heading for the oil. Some Moroccans will dip them in a fritter batter instead.

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Gypsy Goulash / Sigøynergulasj

A typical sixties dish found in an additional attachment to
“Husmorens Kokebok” published by Norsk Kunstforlag in 1963
Sigynergulasj_thumb2_thumb

Comment from the author of the cookbook: The name of this dish is from ancient times when the gypsies made goulash under primitive conditions.

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Almond Beef Hawaiian / Biff med Mandler Som På Hawaii

A spicy dinner recipe found in “The Treasury of
The Worlds Best Almond Recipes” published by
Blue Diamond Almonds Brand in 1963

Almond Beef Hawaiian / Biff med Mandler Som På Hawaii

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Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

A recipe found in “The Dairy Kitchen Cookbook” a free E-book
published by Dairy Australia
Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives / Langsomtstekt Gresk Kylling med Smuldret Feta, Sitron og Oliven

Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.

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