Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

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West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

A savoury chicken recipe from the African continent
found in “The best of International Cooking”
published by Hamlyn in 1984

West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Bangkok Chili Wings / Chilikrydrede Kyllingvinger fra Bangkok

A spicy Thai snack recipe found on bhg.com
Bangkok Chili Wings / Chilikrydrede kyllingvinger fra Bangkok

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Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976
Orange Blossom Crepes_post

Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

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Party Dressed Fish / Selskapsfin Fisk

A classic fish dinner recipe found in “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980Party Dressed Fish / Selskapsfin Fisk

White fish, rice, asparagus and shrimps is a classic Scandinavian dinner dish combination and can be found in a multitude of recipes from our little part of the world. It is as the title of the post suggests classic party food. It was when this book was published in 1980 and it so absolutely still is – Ted

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Dijon Chicken en Croûte / Dijon-Kylling en Croûte

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Dijon Chicken en Croûte / Dijon-Kylling en Croûte

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

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Boiled Beef with Dill Sauce / Kokt Oksekjøtt med Dillsaus

A dinner recipe with herbs found in “Alt om Urter” (All About Hebs) published by Den Norske Bokklubben in 1982
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Dill sauces both cold and hot ones are very popular in Scandinavia, particularly in Sweden and can be used with most sorts of meat. Hot it is particularly delicious with lamb and cold yoghurt or sour cream based ones with any sort of shellfish.

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Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988Salmon with Cucumber and Dill Sauce / Laks med Agurk og Dillsaus

Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.

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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.

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Honey and Mustard Sauce / Honning- og Sennepssaus

A medieval spicy sauce recipe found at cookit.e2bn.org
Medieval Monday_headingHoney and Mustard Sauce_post

Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.

The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.

They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.

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Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

A delicious and delicate French appetizer recipe found in
“Harrods Cookery Book” published in 1985

Quenelles of Halibut with Saffron Sauce / Queneller av Kveite med Safransaus

Quenelles are like poached mousseline dumplings and can be made from fish, shellfish, meat, poultry or game. The saffron sauce adds a delicate golden hue to this dish.

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Fried Trout With Cucumber Salad And Crème Fraîche Sauce / Stekt Fjellørret Med Agurksalat Og Crème Fraîchesaus

A great dish full of sweet memories found on alleoppskrifter.no
Fried Trout With Cucumber Salad And Crème Fraîche Sauce / Stekt Fjellørret Med Agurksalat Og Crème Fraîchesaus

I grew up on this dish, with sour cream sauce, not crème fraîche sauce though. No one knew what crème fraîche was round this neck of the woods back in the fifties and early sixties.

Both my mom and dad was eager anglers, so they headed for the montains every autumn and retured with trout enough to last us till well into the early summer. My granny, one of the bats ;-), came to take care of my sister and me while they were away – Ted

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Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

A Scottish dinner recipe from “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
Scottish Salmon with Hollandaise Sauce / Skotsk Laks med Hollandaise Saus

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Salsa Verde – Green Sauce / Grønn Saus

A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word)
published by Schibsted in 1971

Salsa Verde - Green Sauce / Grønn Saus

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.

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Cornwall Toast / Cornwalltoast

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

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