A classic French pâté recipe found in “Berømte Retter” (Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
A classic Norwegian restaurant dish found in “Det Gode Norske Kjøkken” (The Good Norwegian Kitchen) published by Gyldendal in 1981
This rather simple and basic but delicious dish was a classic in Oslo restaurants in the nineteenth century up to the late sixties when the capitol’s population unfortunately lost track of their own culinary traditions and anything foreign from pizza to indian and chinese food became the order of the day.
It took nearly fifty years before we rediscovered our own traditional restaurant food and today we can fortunately again get a plate of steak with onion in a lot of the city’s restaurants.
In my youth I often dropped by my father’s workplace at lunch time on Saturday and we would cross the street to an old small and dark restaurant called “Brugården” for steak and onion, so I admit I’ve missed the dish and love the fact that it is now back on the city’s menus – Ted
A classic baking recipefoomd in Good Housekeeping’s “Cookery Book” published in 1976
The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839.
The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. The process of making this bun is very similar to that involved in producing the cinnamon roll. After being cooked traditionally the chelsea bun is glazed with cold water and honey. It is glazed while still hot so the water evaporates and leaves the honey, making the bun much sweeter.
A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag in 1992
Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may be used instead.
A recipe from “Fra canard à l’orange til ris à la Carte” a book in the “Gourmet – om god vin og festelig mad” series published in 1978
This recipe is obviously based on an old one from Roman times and is pretty freely interpreted. I can see several types of seafood in the picture that is not mentioned in the recipe, for instance squid and shrimps so I guess it is a type of use what you got kind of fish soup which seems reasonably enough. Most seafood is delicious anyway – Ted
A modern version of a classic Norwegian dessert
found on allers.no
Despite their name apple slices contains no apples today. Around the year 1700 they consisted of thin apple slices turned in flour and egg and then fried in butter in a fryingpan. But don’t let this unimportant detail keep you from making this modern day version of these delicious dessert goodies.
Geordies call this cinder toffee, as it looks like golden lumps of coal. If you are Australian you will most likely call it honeycomb, if you are Irish it is yellowman and our Scottish chums call it puff candy. Whatever the name, it’s dramatic to make; it volcanically bubbles to the top of your pan while being heated.