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 – Perre

A Medieval sidedish resipe found on
One Year and Thousand Eggs
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Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

From Harleian MS. 4016, Volume II

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Gratinated Ham Rolls with Stewed Mushroom / Gratinerte skinkerullader med Soppstuing

A quick and easy snack recipe found in “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

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This is a convenient little dish that lends itself well both as a club snack or a Saturday evening meal. You may add a layer of cooked rice in the bottom of the mould if you want to make a more filling dish. Instead of the wine you can pour a little light cream over rolles before gratinating.

Gratinated ham rolls is a dish you can resort to when time is short. put the mould in the microwave and it takes only a minute or two before you can seve the dish.

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Herbal Patches / Urtelapper

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

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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.

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Crab And Asparagus Pie / Krabbe Og Asparges Pie

A recipe from “Småretter” (Snacks) published by Hjemmets Kokebok Klubb in 1979

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It is not always necessary, for long and many preparations to make a feast. This delicious pie is a way to do it.

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See this and lots of other delicious recipes here:
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