Chicken in Cream Sauce / Kylling i Fløtesaus

A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Chicken in Cream Sauce / Kylling i Fløtesaus

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Steak with Mushroom Sauce / Biff med Soppsaus

A recipe for a tasteful lunch or dinner found in
“Lær Mer om Sopp” (Learn More about Mushrooms) 
published by BAMAgruppen in 1982

Steak with Mushroom Sauce / Biff med Soppsaus

Steaks with mushroom sauce is served with deep fried potatoes
and leek in thin strips and a mixed salad.

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Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

A Juicy steak sandwich recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book –
Beef Classic and Modern) published by
the Norwegian Information Office for Meat

Steak Sandwich with Mango Sauce / Biffsandwich med Mangosaus

Chiabatta eller Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.

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Fried Mackerel with Sour Cream Sauce / Stekt Makrell med Rømmesaus

A classic Norwegian fish recipe found on matprat.no
Fried Mackerel with Sour Cream Sauce / Stekt Makrell med Rømmesaus

This is a serving method that has been used in the eastern part of Norway for time immemorial. One can of course cook the whole fish, but here it is chosen to use fillets. Slightly simpler considering that the super delicious sauce traditionally steals a lot of attention on the plate both from fish, cucumber salad and lemon.

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Toast Place Concorde

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

Toast Place Concorde

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The Christmas Recipes – Part 8

The Christmas Recipes – Part 8

3 Variations On Mustard / Sennep i 3 Utgaver
3 Variations On Mustard / Sennep i 3 Utgaver

Spicy Cranberry Jam / Krydret Tyttebærsyltetøy
Spicy Cranberry Jam / Krydret Tyttebærsyltetøy

Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

A recipe from Saveur’s test kitchen found on saveur.com
Crazy Bread with Marinara Sauce / Crazy Brød med Marinarasaus

Add a little “kick” to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.

Test kitchen director Farideh Sadeghin grew up eating Little Caesar’s pizza with her family and friends, and was particularly fond of the crazy bread on the menu, thus inspiring her to make this homemade version. She loves to sprinkle it with chile flakes before dipping it in hot marinara sauce.

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Medieval Monday – Sauge – Chicken with Sage Sauce / Kylling med Salviesaus

A 15th Century recipe found on One Year and Thousand Eggs
Medieval Monday_headingSauge – Chicken with Sage Sauce_post

A recipe from From the 15th Century cook book Harleian MS. 279, Volume I, found on One Year and Thousand Eggs a treasure chest of a blog for anyone interested in medieval recipes.

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Medieval Monday – A Bold 12th Century Sauce for the Lords / En Kraftig Saus for Lorder fra det 12. Århundre

A recipe from the 12th Century Found on
A Taste of History with Joyce WhiteMedieval Monday_heading
A Bold 12th Century Sauce for the Lords_post

How to Prepare a Sauce for the Lords
and How Long it Lasts

One takes cloves and nutmeg, cardamom, pepper, cinnamon—that is canel—and ginger, all in equal amounts, except that there should be as much canel as all the other spices; and add twice as much toasted bread as of everything else, and grind them all together, and blend with strong vinegar, and place it in a cask. This is a lordly sauce, and it is good for half a year.

Joyce White who runs A Taste of History with Joyce White writes about the recipe above: This is another recipe from “Libellus de arte coquinaria”, An Early Northern Cookery Book, edited by Rudolph Grewe and Constance B. Hieatt in 2001, a translation of the oldest known collections of European recipes written sometime during the Middle Ages. The original text of the cookbook is believed to be lost, but there are four collections of recipes (codices) that appear to all come from it. They are written in the local vernacular languages of northern Europe: Danish, Icelandic and Low German. There are about 35 recipes contained in these four separate codices, and the oldest might date back as far as the 12th century.

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