Million Mince with Mash / Millionbøf med Mos

A classic Danish lunch/dinner recipe found on familiejournal.dk
Million Mince with Mash / Millionbøf med Mos

Million mince is a delicious dish and it is very easy to make. When many ingredients are allowed to simmer with the meat, you get an incredibly nice mince that tastes great.

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A Delicate Chewit / En Delikat Chewit

A 16th century recipe found on historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a delicate chewit – a meat and fruit pie enjoyed in the 16th century.

Sam writes: Britain loves pies, and recipes for them can be found in cookbooks going back centuries. This month I’ve chosen a 16th-century pie called a chewit that mixes sweet and savoury flavours – a combination that was popular in the Tudor era. Recipes from that time often refer to coffins – robust pastry designed more to contain the filling than to be eaten. My version, including measurements, is based on a 16th-century recipe.

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Cauliflower Tart / Blomkålterte

A nice lunch recipe found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979
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I readily admit that cauliflower is not one of my favourite vegetables, but I really think I might enjoy this tart. The cheesy sauce might just do the trick. And well, tarts are tarts, aren’t they – Ted

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Greek Meatballs / Greske Kjøttboller

A classic Greek recipe found in “Lammekjøtt” (Lamb)
published by Hjemmets kokebokklubb in 1981

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Jamaican Beef Patties / Innbakt Jamaikansk Oksekjøtt

A delicious spicy recipe found on familycircle.com
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traditional badge ethnic speciality_flatJamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

Stuffed Pancakes / Pannekaker med Kjøttfyll

A recipe from “Varme Småretter” (Hot Snacks), a book in the
“Ingrids Beste” series published by Gyldendal in 1991
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This minced meat and pancakes combination is not very common,
but it is certainly worth a try.

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