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.
A recipe from “The Betty Crocker Recipe Card Library” published in 1971
This French version of the family pot-roast traditionally simmer at the back of the range. Serve it simply from the pot it cooks in or pay its flavourful excellence the compliment of an elegant tureen like this one of handsome tin-lined copperware.
Put pork and cider together with a little mustard and cream and you have a delicious, lovely and light casserole.
This Cider and Pork casserole is very easy to make and makes a lovely lunch dish, or main course for dinner or an alternative Sunday Lunch. Serve with seasonal vegetables and new potatoes, delicious.
Feel free to change the herbs in this dish. I love the addition of a hefty dose of French tarragon as this balances very well with the punch of the cider and the bite of the mustard. If you wish to add your favourite herb please read the notes at the end of the recipe.
A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.