Barbecue Marinated Chicken Drumsticks / Barbecuemarinerte Kyllinglår

A spicy chicken recipe found in “Fjærfe på Menyen” (Poultry
on the Menu) published by Den Norske Bokklubben in 1984

Barbecue Marinated Chicken Drumsticks / Barbecuemarinerte Kyllinglår

Note: If you cook the drumsticks on a charcoal grill, the grid should be about 10 cm/4 inch above the coals. Cook 8-10 minutes on each side.

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Lamb in Yogurt Sauce / Lam i Yoghurtsaus

A clamb recipe found in “Gryteretter” (Casseroles)
by Jennie Reekie published in Norwegian in 1977
Lamb in Yogurt Sauce / Lam i Yoghurtsaus

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

Ted
Winking smile

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Sweet and Sour Fillet of Pork / Svinefilet i Sursøt Saus

A dinner recipe found in “Svinekjøtt” (Pork) published by
Hjemmets Kokebokklubb in 1980

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I guess every country got their own version  of the sweet and sour sauce. In this recipe you learn how the make the Norwegian version – Ted

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Filled Trout On The Grill / Fylt Ørret På Grillen

A classic Norwegian way to cook trout found in “Sommermat”
(Summer Food) published by Hjemmets Kokebokklubb in 1979

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When you have caught a few 1/2 pound sized stream or mountain trouts there is few other ways to cook them better than this. Whether you cook them on an electric, gas or charcoal grill or right there in the embers of your camp fire they will taste absolutely delicious – Ted

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Cottage Pie / Cottage Pai

A classic English recipe found on essentially-england.com523_Cottage Pie_post

Cottage pie is a British classic dish. It is hearty, fillng and warming food, but frankly, is quite delicious at any time of the year.

There may look to be a lot of ingredients, but do not be put off. It is well worth the effort. Use minced beef, or be ultra thrifty, and use up leftover beef from the Sunday roast to make your pie authentic.

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Patties with Stewed Mushrooms / Karbonader med Soppstuing

A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published  by Aventura in 1987
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Nothing compares with mom’s patties of course, no one make them better than she does, but here is still a recipe that might be worth trying.

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Bratwürst in Beer / Bratwürst i Øl

A recipe from “Mat for Ølvenner” (Food for Beer Lovers)
published in 1987

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A cookbook about beer without a recipe from Germany would be unthinkable, so why not just choose “Bratwürst mit Sauerkraut und Apfel”? In Germany, people are much better at using a splash of beer in the food and a few glasses of the same when the dish is done than people are most other places.

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