Norwegian Christmas Bread / Julebrød

A  classic Norwegian bread recipe found in “Nye Mesterkokken”
(The New Master Chef) published in 1974
.
julebrød_post

traditional badge norwegian_flatThis is a juicy and well seasoned bread, which is particularly suitable for Christmas breakfasts. If you got the time, it may be be a good idea to bake several loaves. They make a nice gift for friends who do not bake themselves.

000_recipe_eng000_recipe_nor

Advertisements

Chinese Wontons / Kinesiske Wontons

A classic Chinese recipe found on food.comChinese Wontons_food-com_post

These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.

000_recipe_eng traditional badge ethnic speciality_flat 000_recipe_nor

Lamb Curry / Lam i Karri

An Anglo-Indian recipe found in “Berømte Retter” (Famous Dishes) published by Ernst G Mortensens Forlag in 1970 Lamb Curry post_ill

traditional badge ethnic speciality_flatCurry powder consists of a mixture of at least 7-8 different kinds of spices and plants. It originates from India, where housewives still mixes their own curry adapted to their family’s taste. Curry from the Madras area is considered to be much sharper (hotter) in flavor than the one from North India. traditional badge british_flatDuring their Indian colonial times the British learned to appreciate curry, and when the officers and soldiers came back to England, they had developed a taste for these spicy dishes and brought them thus into the English kitchen.

000_recipe_eng000_recipe_nor

Kue Apem – Indonesian Peanut and Sesame Cakes / Indonesiske Peanøtt- og Sesamkaker

A recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
peanøtt og sesamkaker_post

traditional badge ethnic speciality_flatThis particular recipe is from Sumbawa. Sumbawa is an Indonesian island, in the middle of the Lesser Sunda Islands chain, with Lombok to the west, Flores to the east, and Sumba further to the southeast. It is part of the province of West Nusa Tenggara, but there are presently steps being taken by the Indonesian government to turn the island into a separate province. Traditionally the island is known as the source of sappanwood used to make red dye, as well as honey and sandalwood. Its savanna-like climate and the vast grassland is used to breed horses and cattle.

000_recipe_eng000_recipe_nor

Deep Fried Elder Flowers & Elder Flower Sorbet / Frityrstekte Hylleblomster & Hylleblomstsorbet

Two delicious recipes from “Alt om Urter” (All about Herbs)
publised in 1985
frityrstekte hylleblomster og hylleblomstsorbet_post

000_recipe_eng000_recipe_nor

In context

Sambucus is a genus of flowering plants in the family Adoxaceae. The various species are commonly called elder or elderberry. The genus was formerly placed in the honeysuckle family, Caprifoliaceae, but was reclassified due to genetic and morphological comparisons to Adoxa. In Sambucus, there are between 5 and 30 species of deciduous shrubs, small trees and herbaceous perennial plants.

000_elderberries_01The genus occurs in temperate to subtropical regions of the world. More widespread in the Northern Hemisphere, its Southern Hemisphere occurrence is restricted to parts of Australasia and South America. Many species are widely cultivated for their ornamental leaves, flowers and fruit.

The leaves are pinnate with 5–9 leaflets (rarely 3 or 11). Each leaf is 5–30 cm (2.0–11.8 in) long, and the leaflets have serrated margins. They bear large clusters of small white or cream-colored flowers in late spring; these are followed by clusters of small black, blue-black, or red berries (rarely yellow or white).

Elder in food

The French, Austrians and Central Europeans produce elderflower syrup, commonly made from an extract of elderflower blossoms, which is added to Palatschinken filling instead of blueberries. People throughout much of Central, Eastern, and Southeastern Europe use a similar method to make a syrup which is diluted with water and used as a drink or as a flavoring in several food products. In Germany, yoghurt desserts are made with both the berries and the flowers. Fruit pies and relishes are produced with berries. In Italy (especially in Piedmont), Germany and Austria, the umbels of the elderberry are batter coated, fried and then served as a dessert or a sweet lunch with a sugar and cinnamon topping, known as “Hollerküchel”.

Every year, Romanians produce a traditional soft drink in May and June called “socată” or “suc de soc”. It is produced by letting the flowers macerate with water, yeast and lemon for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata.

000_elderberries_02

The flowers of Sambucus nigra are used to produce elderflower cordial. St. Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note, to smooth and round off the strong licorice flavor.

Hollowed elderberry twigs have traditionally been used as spiles to tap maple trees for syrup.

Elder in folk medicine

Black elderberry has been used medicinally for hundreds of years. Some preliminary studies demonstrate that elderberry may have a measurable effect in treating the flu, alleviating allergies, and boosting overall respiratory health.

Elder is used in traditional Chinese medicine, dissolved in wine, for rheumatism and traumatic injury.

Deep Fried Scallops with Rice and Sauce Tartar / Frityrstekte Skjell med Ris og Tartarsaus

A recipe from “God Mat Fra Sjøen” (Great Food From The Sea)
Published by Gyldendal in 1984

frityrstekte skjell_post

000_recipe_eng000_recipe_nor

Swiss Peasant Bread / Sveitsisk Bondebrød

A classic bread recipe from “Mat for Hverdag og Fest”
(Food for Every Days and Parties) published by
Hjemmets Kokebokklubb in 1984
svetsisk bondebrød_post

000_recipe_eng traditional badge baking_flat 000_recipe_nor

An Exotic Salad / En Eksotisk Salat

A recipe from “Norsk Ukeblads Store Salatbok”
(Norwegian Weekly’s Large Salad Book) published in 1984
'eksotisk' salat_post

000_recipe_eng000_recipe_nor

Darne de Saumon à la Béarnaise – Grilled Salmon Steaks Béarnaise / Grillede Laksesteker med Béarnaise

A great lunch recipe from “Robert Carrier’s Kitchen Cook Book” published in 1980
grilled salmon steaks béarnaise_post

This is a spectacular dish for a summer lunch party, when the salmon can be grilled in the traditional way over charcoal while the sauce (made in advance indoors), is kept warm over hot water.

000_recipe_eng000_recipe_nor

Herbal Patches / Urtelapper

A herbal recipe from “Varme Småretter” (Hot Snacks)
published by Gyldendal in 1991

urtelapper_post

Why not combine your Sunday trips in the spring with providing a little food? Edible crops are growing almost everywhere, but do not pick plants too close to roads with heavy trafic.

It is the first faint sprouts and leaves that are best. Later in the spring and summer, they taste too strongly to be used for food. A mixture of fresh herbs such as basil, parsley, chives, and more can also be used in the patches.

000_recipe_eng000_recipe_nor

Crab Sandwiches / Krabbesmørbrød

A classik picnic recipe found on BBC GoodFood496_Best-ever Crab Sandwiches_post

A classic crab sandwich made a bit more substantial with a few favourite flavours.

000_recipe_eng000_recipe_nor

Harlequin Pudding / Harlekinpudding

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

No cookbook with any selfrespect can omit puddings of course and the puddings can easily be made a day in advance. The harlequin pudding requires neither sauce nor accessories of any kind, Harlequin acting thus here for once without Columbine.

000_recipe_eng000_recipe_nor

Greek Semolina Cake / Greske Semulegrynskaker

A recipe from “The Best of International Cooking”
published by Hamlyn in 1984
greek semolina cakes_post

000_recipe_eng traditional badge ethnic speciality_flat 000_recipe_nor

Grown-up Lemonade / Limonade for Voksne

A great summer classic found on bbc.co.uk/food/recipes/
Grown-up limeade_bbcgoodfood_post

A grown-up summer drink with a pleasantly bitter bite.

000_recipe_eng000_recipe_nor

Salad Parisienne / Salat Parisienne

A delicious salad recipe found in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
salat parisienne_post

Beef Salad Parisienne. A hearty salad with juicy steak, tender potatoes, sliced onions, and a zesty vinaigrette that could also doubles as a marinade.

000_recipe_eng000_recipe_nor

In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here.