Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no
Crab Soup from Oslo / Krabbesuppe fra Oslo

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

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Norwegian Beef Stew / Oksegryte

A classic Norwegian stew recipe found in “Gryteretter” (Stews)
published by Hjemmets Kokebokklubb in 1979
Norwegian Beef Stew / Oksegryte

Beef, onions and mushrooms simmered in white wine and sour cream. Classic Norwegian Sunday dinner.

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Cheesy Potatoes / Ostepoteter

A quick potato recipe found  in  “Mat for Travle” (Food for
People in a Hurry) published by Hjemmels Kokebokklubb in 1982

Cheesy Potatoes / Ostepoteter

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Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

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Classic English Winter Stew / Klassisk Engelsk Vintergryte

A classic English dish found on Your Home Magazine
Classic English Winter Stew / Klassisk Engelsk Vintergryte
  Slow cooked beef stew with winter vegetables – the perfect winter warmer after long country strolls with family and friends.

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Welsh Cawl / Walisisk Cawl

A recipe for the Welch national dish Cawl found at
was then called
about.com
Welsh Cawl / Walisisk Cawl

Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Though more traditionally cheaper cuts of lamb are used, be warned Welsh recipes for Cawl vary from region to region and sometimes even season to season.There is no hard and fast rule.

Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.

The flavors in Welsh Cawl do improve by keeping for a day or two, so don’t be afraid to make it in advance or save any leftovers for reheating.

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Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982

Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole / Svensk Kålgryta

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

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The Masterbuilder’s Pork Shops / Byggmesterkoteletter

A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
The Masterbuilder’s Pork Shops / Byggmesterkoteletter

This is a typical Norwegian finer dinner dish from the late fifties early sixties. Dressing up pork chops and other everyday foods when having dinner guests was high fashion at the time.

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Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980

Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.

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Baked Lamb Shanks / Bakte Lammeskanker

A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 12. 1945Baked Lamb Shanks / Bakte Lammeskanker

I love finding a decent recipe on an ad because building posts like this one chalenge both the foodlover and the designer in me. And old ads are always more fun to work with because the illustrations usually are drawings like this superb watercolour and not photos – Ted

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Chicken in Cream Sauce / Kylling i Fløtesaus

A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Chicken in Cream Sauce / Kylling i Fløtesaus

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Simple Fish Casserole / Enkel Fiskegryte

Fish casserole variations found in
Cappelens Kokebok published in 1995Simple Fish Casserole / Enkel Fiskegryte

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Fricasseed Chicken / Hønsefrikasse

A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 26. 1945

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Bring out the goodness – with wine

This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne or an other good white wine, well chilled – and taste the wine and food together.

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Traditional Norwegian Leg of Lamb Roast with Herbs / Lammestek med Urter

A traditional Norweginan lamb roast recipe from dinmat.no
Traditional Norwegian Leg of Lamb Roast with Herbs / Lammestek med Urter

The autumn’s fresh lamb with fresh herbs is a great combination. And potatoes that cook in the oven with the roast get a lovely taste that definitely will be a delight for the palate.

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