Flying Jacob / Flygende Jacob

A Swedish speciality found on geniouskitchen.com
Flying Jacob / Flygende Jacob

An ‘oddball’ recipe of Swedish origin, slightly adapted  The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.

000_england_recipe_marker_nytraditional badge lunch000_norway_recipe_marker_ny

Advertisements

Danish Almond Crescents / Mandelhorn

A baking recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopeda)
published by Lademann  1976Danish Almond Crescents / Mandelhorn

000_england_recipe_marker_nytraditional badge danish_flat000_denmark_recipe_marker_ny

Hungarian Chops / Ungarske Koteletter

A Hungarian speciality from “Matglede Som Aldri Før”
(Joy of Food Like Never Before)  published by
Skandinavisk Presse in 1977

Hungarian Chops / Ungarske Koteletter

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Country-Style Pancakes / Landsens Pannekaker

A farmhouse recipe found in “The Blue Bonnet Margarine Book
of Creative Cookery” published by Standard Brands in 1970

Country-Style Pancakes / Landsens Pannekaker

This doesn’t look much like what goes for pancakes in Scandinavia. On the other hand, they look quite like both “sveler” og “tjukklefse” and both are just as delicious as Scandinavian pancakes – Ted

000_england_recipe_marker_nytraditional badge american000_norway_recipe_marker_ny

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

000_england_recipe_marker_nytraditional badge dinner000_denmark_recipe_marker_ny

Madeline’s Lemon Butter Sauce / Madelines Sitronsmørsaus

A vegetable sauce recipe from a slightly cheesy ad for
Sunkist Lemons  published in 1972
Madeline’s Lemon Butter Sauce / Madelines Sitronsmørsaus
Was it the candle lights, the soft music, or the little lemon trick on the vegetables that got to Arnold the night he proposed? Madeline  Nagel doesn’t care. It worked.

In 1972 Sunkist Lemons ran a whole series of ads build over the same slightly cheesy mould like this one. all based on women succeeding at cooking with lemon zest and lemon juice or both impressing boyfriends, in-laws or husband’s bosses. Al with a same rather mortifyingly bad text. The recipes that followed weren’t all that shabby though.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Fragilities / Fragiliteter

A delicate cake recipe found in “Det Nye Kjøkkenbiblioteket”
(The New Kitchen Library) published in 1971

fragiliteter_post

Sometimes it may be difficult to understand the background for some cake name. Regarding fragilities, one may feel fairly sure. These cakes are in fact delicate and fragile, just what one in French and English would call “fragile”.

 000_england_recipe_marker_ny000_norway_recipe_marker_ny

Danish Pork Roast with Browned Potatoes / Dansk Svinestek med Brunede Poteter

A classic Danish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

danmark_flæskesteg_post

If you’ve never tried to brown potatoes like the Danish do you’re
in for a real treat. They are absolutely delicious.

000_england_recipe_marker_nytraditional badge danish_flat000_norway_recipe_marker_ny

Toast à la Amsterdam / Amsterdamer Toast

A delicious toast recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skaninavisk Press as in 1977

amsterdamer toast_post

If you have followed this blog for some time you might have noticed that I’m more than usually fond of sandwiches and toasts. Well, here’s another one _ Ted 😉

000_england_recipe_marker_nytraditional badge snack_flat000_norway_recipe_marker_ny

Roasted Sausage Sticks / Ristede Pølsestaver

A seventies snack recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skandinavisk Press in 1977

ristede polsestaver_post

Sometimes in the early seventies the dip craze reached my humble neck of the woods. There was nothing the dips could not contain and likewise there was not a thing we couldn’t dip in them. Luckily it stabilized up through the decade till both dips and the stuff we dipped in them seamed more reasonable – Ted 😉

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Butter Fried Bananas / Smørstekte Bananer

A classic seventies dessert found in “Desserter” (Desserts)
published by Hjemmets kokebokklubb in 1979

smørstekte bananer_post

If you’ve never tasted fried bananas you’ve missed out on a rather delicious dessert. Chopped almonds, lemon juice and honey makes this quickly prepared and just as quickly fried dessert a real treat – Ted

000_recipe_eng000_recipe_nor

Dips Perfect for a Picnic / Dipper Perfekte til Pikniken

Several dip recipes found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979
dip_post

The picnic season is right around the corner although we had a short spell of snow only about two weeks ago here in Oslo (quite uncommon for late April I must say).

Ready made dips in suitable containers and any kind of vegetables, fruit, shellfish, cold meat what ever cut into diping friendly pieces and a great variety of salt snacks like biscuits or chips are ideal for a picnic along with coffee, tea or cold drinks – Ted

000_recipe_eng000_recipe_nor

Gratinering Coquilles Saint-Jacques à la Bourguignonne / Gratinated Scallops with Herb Butter / Gratinerte Kamskjell med Urtesmør

A appetizer/starter recipe from “Livretter fra Mange Land”
(Favourites from Many Countries) published by
Hjemmets Bokklubb in 1979

coquilles Saint-jacques á la bourguignonne_post

Serve this seafood dish as an appetizer with thin slices of lime or lemon and toasted baguette slices.

000_recipe_eng000_recipe_nor

Fine Fish Gratin / Fin Fiskegrateng

A recipe from “Kokekunst I Bilder” (The Art Of Cooking In Pictures) published by A/S Allers Familie-Journal in 1975

fin_fiskegrateng_post
This festive dish can be made ​​in well in advance, and just be done au gratin just before serving.

000_recipe_eng000_recipe_nor

See this book and lots of delicious recipes on:
fiestafridayTuesdaysTable copy[4]purebloglove_small