A lunch recipe found on brit.co
The smell of this seafood stew as it simmers on the stove will bring
back every outing you’ve ever had to the sea. Tear into the rustic
bread, dip a piece in the creamy white wine sauce and let the juice
dribble down your chin.
A recipe for the Welch national dish Cawl found at
was then called about.com
Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Though more traditionally cheaper cuts of lamb are used, be warned Welsh recipes for Cawl vary from region to region and sometimes even season to season.There is no hard and fast rule.
Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.
The flavors in Welsh Cawl do improve by keeping for a day or two, so don’t be afraid to make it in advance or save any leftovers for reheating.
An African recipe found in “The Best of International Cooking”
published by Hamlyn in 1984
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.
A vegetarian lunch / snack recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Mild, mashed beans get a spicy and hot flavour in this fiber-rich stew, served on toasted white bread with cooling tomato slices.
A recipe for a rarely made Norwegian traditional dish
found on spar.no
Nice traditional food is often the best a Norwegian can have. Some dishes are more popular than others. This dish is probably for many quite unknown but no less sturdy, Norwegian fare for that reason. The name Brennsnute (burnt snout) comes from the fact that the dish should be served so hot that you might burn your snout on it 😉
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