Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

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Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

A classic side dish found in “Varme Småretter” (Small Hot
Dishes) in the  “Ingrids Beste” (Ingrid’s Best) series
publishd by Gyldendal i 1991

Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.

Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.

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Medieval Monday – Sweet Frumenty / Søt Frumenty

A Twelfth Night side dish recipe found on cookit.e2bn.org
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This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).

This is the original recipe:

‘To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.’

(Curye on Inglysch CI.IV.i.)

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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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Pommes de Terre au Pistou – French Basil Potatoes / Franske Basilikumpoteter

A delicious potato recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in in 1980

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This is a very tasty way to prepare potatoes done in French
farmhouses and it can be served with most fried dishes.

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Herbed Garlic Bread / Urtekrydret Hvitløksbrød

A spicy sidedish recipe found on cookingchanneltv.com
Herbed Garlic Bread / Urtekrydret Hvitløksbrød

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Apples and Yams / Epler og Yams

A recipe from “Are You Hungry Tonight?” published in 1992apples and jams_post

Ask anybody south of the Mason-Dixon line to talk about side dishes and yams always come up. This variation on the usual theme brings together two of the King’s favorites.

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Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers.

yamsThese are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although some varieties of sweet potato (Ipomoea batatas) are also called yam in parts of the United States and Canada, sweet potato is not part of the family Dioscoreaceae but belongs in the unrelated morning glory family Convolvulaceae.

Yams are monocots, related to lilies and grasses. Native to Africa and Asia, yam tubers vary in size from that of a small potato to over 60 kg (130 lb). There are over 600 varieties of yams and 95 percent of these crops are grown in Africa.

The differences between true yam and sweet potato “yam”

Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae family. Sweet Potatoes are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulaceae family. Therefore, they are about as distantly related as two flowering plants can be. Culinarily, yams are starchier and drier than sweet potatoes. The table below lists some differences between yam and sweet potato.

Fried Smashed Potatoes / Stekt Knuste Poteter

A fancy take on fried potatoes found on bhg.com/recipes/Fried Smashed Potatoes_post

Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on preperation time.

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Champignons à la Greque / Sjampinjonger à la Greque

A great side dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978
 
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The restaurant chefs writes: In our opinion, an excellent way to cook champignons. This dish may be made well in advance. It keeps well in the refrigerator.

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Koussa Mehché – Stuffed Courgettes / Fylte Courgetter

A recipe from the Middle East found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970.

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In context

The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular Courgettes-2_crvegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.

Availability Courgettes are at their best from June until September. Choose the best Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.

Prepare it Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It’s best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.

Store it Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.

Cook it Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.

Alternatives Try squash or marrow.

Spicy Croquettes / Krydderkroketter

A nice recipe found in “Sommermat” (Summer food)
published by Hjemmets Bokklubb in 1981

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Leave out the ham and you might have a nice vegetarian dish here depending on how vegetarian your diet is. There are eggs and cheese here as well and if you leave those out too there isn’t much left to set your teeth into –Ted 😉

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Vegetable Patties / Grønnsakpletter

A nice vegetable side dish or light lunch recipe from
“Mat Som Smaker” (Tasty Food) published in 1968

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Roasted Champignons / Brunede Sjampinjonger

A nice side dish recipe from “Cattelins Kokebook”
published in 1978
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This dish puts great demands on the raw materials, And needs some attention from the chef too. Preferably, the mushrooms should be so small that they can be roasted whole. If not, then cut them in half or four. From this recipe you can also learn what Mie de Pain is.

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Rhubarb Ketchup / Rabarbraketchup

A rear but delicious ketchup variation found on imagasin.info648_rabarbaraketchup_post

Rhubarb ketchup is a tasty accessory to dishes made with for example grilled or fried  meat from chicken or turkey.

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Recipe posted at:
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Braised Leeks / Brasert Purreløk

A recipe from “The Love Of Cooking” (Kjærligheten til Matlagning) published by by Ebury Press in 1972

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See this and lots of other delicious recipes here:
TuesdaysTable