Emmenthaler Fish / Emmenthaler-Fisk

A fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980 Emmenthaler-fisk_post

Breaded panfried or deepfried white fish filled with emmenthaler cheese and ham served with potato salad white bread and a fresh salad sounds great to me

Ted
Smile

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Pazun Ngabuang Kyaw – Burmese Shrimp Balls / Burmesiske Rekeboller

A Burmese speciality found in “Asia – En Kulinarisk Reise”
(Asia – A Culinary Voyage) published by Grøndahl Dreyer in 1987

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These small balls are usually eaten as a side dish to mohinga, but are also served as a snack or as side dish with other dishes. They can also be made with fish.

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Deep Fried Shellfish with Greek Sauce / Frityrstekte Skalldyr med Gresk Saus

A delicious starter/snack recipe found in “Forretter” (Starters)
published by Hjemmets Kokebokklubb in 1982

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Deep fried mussels, shrimp, crayfish and other types of shelfish are suitable as a starter or snacks. A mixture of various shellfish and boiled fish cut into pieces, offers many delicious possibilities.

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Homemade Fishfingers with Remoulade and Vegetable Sticks / Hjemmelagde Fiskepinner med Remulade og Grønnsaksstaver

A great fish recipe found on aperitif.no
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Fish fingers will never be an epithet after you’ve tried this recipe signed success chefs Tom Victor Gausdal and Stian Floer.

Everyone wants fish fingers served like this. The recipe is taken from the super chefs’ cookbook “Fiskekokeboka” (The Fish Cook Book) which was published in 2012 and was a finalist in “The Best Norwegian cookbook” that year.

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Methi Mathri – Indian Snacks / Indisk Snacks

A classic Indian festival snack found on sailusfood.com
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This classic Indian snack is very popular namkeen in North Indian states especially Rajasthan and Punjab and is served with achaar (pickle) as a tea time snack. It is prepared for festivals like Diwali, Holi and Karwa Chauth. The mathri dough is flavored with an assortment of spices like anardana (dried pomegranate seeds), tymol seeds (ajwain), cumin (jeera), black pepper (kala mirch) and dried fenugreek leaves (kasuri methi).

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Corn Dogs / Innbakte Frityrstekte Pølser

A fairground classic recipe found on lostrecipesfound.com
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Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.”  Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections.

Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighbourhood of Dallas who was baking corn-battered hotdogs in moulds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair.

Easy, portable and quick, corn dogs soon became fast-food-restaurant darlings. Cozy Dog Drive-in in Springfield, IL claims first-to-market status (1946) but restaurateur Dave Barham started selling at Hot Dog on a Stick in Santa Monica, CA, that same year.

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Chinese Wontons / Kinesiske Wontons

A classic Chinese recipe found on food.comChinese Wontons_food-com_post

These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.

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Deep Fried Scallops with Rice and Sauce Tartar / Frityrstekte Skjell med Ris og Tartarsaus

A recipe from “God Mat Fra Sjøen” (Great Food From The Sea)
Published by Gyldendal in 1984

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Fried Brie with Cranberry Sauce / Frityrstekt Brie med Tyttebærsaus

A nice starter found in “Harrods Cookery Book” published in 1985fried brie with cranberry sauce_post

The brie for this recipe should not be over-ripe. Serve as an appetizer or light snack with a crisp green salad.

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Deep Fried Flounder Fillets with Remoulade Sauce / Frityrstekt Flyndrefilet med Remuladesaus

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984

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This is a classic Scandinavian dish. When I studied at the art and handcraft college in Oslo we used to eat this at one of the oldest inns in town. And the waitresses were always very nice to us. We always got a second helping of both potatoes, remoulade sauce and cucumber salad. Good memories, I do eat there from time to time still – Ted 😉

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Kapuziner Puffs / Kapuzinere

A recipe for some delicious small Danish puffs found in
the international food encyclopedia “Menu” published by
Lademann in 1976

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Baked Crab Rangoon / Innbakt Krabbe Rangoon

A classic Chinese recipe found on food.com
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These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!

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Spicy Croquettes / Krydderkroketter

A nice recipe found in “Sommermat” (Summer food)
published by Hjemmets Bokklubb in 1981

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Leave out the ham and you might have a nice vegetarian dish here depending on how vegetarian your diet is. There are eggs and cheese here as well and if you leave those out too there isn’t much left to set your teeth into –Ted 😉

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