This crayfish cocktail filled in pretty glasses will look great on any table.
A contemporary take on the classic shrimp soup
found on aperitif.no
With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.
This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted
A quick lunch recipe found on goodhousekeeping.co.uk
A seafood appetizer recipe found on godfisk.no
Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!
Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.
Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier.
Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).
Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.
In France, it is referred to as croûtes en dentelle.
A classic Belgian bistro dish found on joker.no
Moules Frites is charming Belgian bistro food. It can also be a fun family meal where anything can be eaten with your fingers! Follow this recipe to make delicious Belgian-style mussels with deep fried potato wedges and if you want to make it completely Belgian, mayonnaise as a dip for the potato wedges.
A crab kake recipe inspired by Asian cuisines
found on godt.no
Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!
Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.
Wasabi (ワサビ or わさび（山葵), earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture, and more recently has seen a surge in popularity from the early 1990s to mid 2000s.
Unless you were stinking rich I guess this was a salad you might have served rather seldom. Four servings of salad made from 8 freshly cooked lobster tail served with fresh pineapple was not cheap ingredients back in 1970, neither are they today.
But man, it looks absolutely delicious.
Frank E Davis Fish Company published a whole series of cookbooks like this one in the first half of the 1930s. They featured recipes for both for canned and fresh fish and shellfish. All were richly illustrated in full colour – Ted