A porridge eaten in Scandinavia ever since the viking era
found on melk.no
Warm milk with honey will help you sleep at night says an old wife’s advise – try this recipe for an evening meal with ingredients popular in Scandinavia all the way back to the Viking era.
A delicate sandwich found in “Varme Småretter”
(Small Hot Dishes) published by Gyldendal in 1991
This dish can be served as light lunch or a small evening meal. You may want to toast the white bread slices in your toaster instead of frying them in butter in the frying pan.
A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984
A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991
This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry than she was. I am so fond of this that I know the recipe by heart- Ted
This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.
A quick recipe found in “Mat for Travle” (Food for People in a Hury) utgitt av Hjemmets Kokebokklubb i 1982
A pâté recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
Lean, healthy meat cooked in red wine and mixed with cottage cheese turns into a soft, smouth pâté with rich meat flavor.
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 Scandinavian recipe found at Jacobs.no
A traditional dish from Scandinavian smorgasbords. usually served with fresh white bread and remulade sauce. Cabaret was frequently on the coffee table on the weekends in my childhood home. Usually we ate it while we watching the weekend entertainment on television.
I must confess that I’ve never made it myself or even eaten it since, although I enjoyed it a lot back then – Ted 🙂
A recipe from the recipe collection “Spennenede Mat”
(Exiting Food) published in 1980
Prince Bertil of Sweden is a member of the Swedish Gastronomic Academy. He likes to cook and has even invented several delicious dishes. This little stuffed pancake is one of the favorites of his.
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A hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985
This is a Swedish hot sandwich that seems to be particularly popular among the ladies. Why I don’t know, I have never been on friendly terms with a Swedish lady long enough to find out. If there are any Swedish ladies out there, please help us and reveal this mysetry – Ted 😉
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An evening snack found in the “Småretter og Salater”
(Snacks and Salads) part of the Danish
International food encyclopedia MENU published in 1975
I’m not quite sure where that ever so French name on this evening snack comes from, it looks very Danish to me. A baguette, some cheese and a little sausage and any Dane can put together a mouth watering dish, perfect company for a dew fresh Tuborg or a Carlsberg – Ted
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A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
This pâté makes a delicious evening meal served with crispy bacon, pickled gherkins and beets, roasted onions and a mushroom salad with paprika, parsley, oil/vinegar marinade and baguettes or wholemeal bread.
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In Context:
Liver pâté has been staple sandwich spread for children here in Norway since long before I was a kid back in the fifties and sixties and ads for the different commercially produced pâtés are blatantly geared towards children and their parents, claiming liver pâté keeps the children fit and makes them strong. The oldest product has even for decades had a picture of a child on the lid on their tins.
I’m a good example that this kind of advertising works, I still greatly enjoy a sanwich spread with the same liver pâté I ate as a child (the one pictured here). Of course with pickled gherkins or beets as my mother would make them back then. There are a lot of good memories in good food – Ted 😉
A quick lunch or evening snack recipe from
“Livretter fra Mange Land” (Favourites from Many Countries)
published by Hjemmets Kokebokklubb in 1979
I guess every country has got their own version of this kind of quick fry-ups. Great stuff when you need to make lunch quickly or get a little peckish just before bedtime – Ted 😉
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A recipe from “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
A nice little hot evenning snack or lunch with a touch of the old days for one. Simple, easy and with just afewingredients, but oh, so tasty – Ted
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A recipe found on “Cheesy Panini” published
in the late eighties
I think most countries in the Western World has their version of the grilled cheese sandwich. The Italian call it a Panini, the French a Croque Monsieur. In Norway we call it “Stekt ostesmørbrød” which transelate to the more pedestrian “Grilled Cheese Sandwich” 😉
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RecipeReminiscing 