A classic Finish dinner recipe found on what was then called about.co.uk
Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Finnish hot pot is typically seasoned with black peppercorns, allspice and bay leaves.
This Finnish stew is made in one large pot over low heat, once everything is chopped, it’s a real hands-off recipe. Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.
A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
A quick dinner recipe found in “Mat for Travle” (Food for Busy People) published Hjemmets Kokebokklubb in 1982
I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted
A stew recipe found in “Mine 100 Bedste Opskrifter Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982
Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.
A clamb recipe found in “Gryteretter” (Casseroles) by Jennie Reekie published in Norwegian in 1977
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
A pork stew recipe in holiday mood found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983
The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you
A youth party suggestion with menu and recipes found in “Vi Skal Ha Gjester” (We’re Having Guests) published by Johan Grundt Tanum Forlag in 1969
I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.
The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.
I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.
An Asian inspired casserole recipe found in “Gryteretter” (Casseroles) published by Hjemmets Kokebokklubb in 1979
As the seventies neared its end the interest for Asian food grew in Europe, particularly Indian and Chinese. This dish is a good example of that, although chopsticks were obviously not in style yet even though the ingredients were perfectly cut for that purpose,but the rice was suggested cooked like you would it you intended to eat it with a fork – Ted 😉
This classic, spicy Thai massaman curry recipe is packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too.