Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Kishkiyya – Medieval Hangover Cures / Bakruskur fra Middelalderen

A Medieval hangover cure found on medievalists.net
Kishkiyya - Medieval Hangover Cures

Kishkiyya - Medieval Hangover Cures 2Feeling a little worse for wear after ringing in the New Year? Rolling out of bed with a banging headache and a mouth that’s dry as ash? Cringing as you scroll through Facebook and see photos of yourself dancing with a tie around your head at 2am?

Well, as you chug some water, and curse yourself for believing in your drinking and dancing prowess, here are a few hangover cures from days gone by, because people who partied like it was 1399 also needed a little help the morning after.

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Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book)
published by Notabene Forlag in 1995

Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

I love working with cookbooks with thumbnails like in this one, but
I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture
for posting. But I’m a designer and our minds don’t work like
normal people’s does

Ted
Winking smile

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Gulyás-Soup / Gulyás-Suppe

A classic Hungarian soup recipe found in “Berømte Retter”
(Famoud Dishes) published by Ernst G Mortensens Forlag in 1970
Gulyás-Soup / Gulyás-Suppe

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.

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Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

A youth party suggestion with menu and recipes found in
“Vi Skal Ha Gjester” (We’re Having Guests)
published by Johan Grundt Tanum Forlag in 1969

Youth Parties Anno 1969 / Ungdomsselskaper Anno 1969

I found working with the last post so entertaining that I just had to do another post from the same book although both are more more work than most posts. Because if you think arranging a party for your young ones would provide less problems than serving crabs to a couple of friends you are absolutely mistaken.

The set of worries maybe different, but the chance of ending with egg on your face was indeed present. And all the worries about what would happen to your furniture and floors came on top of that.


I was sixteen in 1969 and I must admit that the parties I went to back then were home-alone-parties that didn’t have the slightest likeness to the parties described in this book. If not totally Sex Drugs & Rock’n’Roll we were close enough.

Ted
Winking smile

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Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
Barley Cordial Soup / Byggryns Saftsuppe

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

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Dublin Bay Prawn Bisque / Dublin Bay Kremet Rekesuppe

An updated Irish classic recipe found on delish.com
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Creamy and spicy, this update on the classic Irish soup will impress any foodie and is hearty enough to be a meal in itself.

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Simple Onion Soup with Red Wine / Enkel Løksuppe med Rødvin

A classic soup recipe found in “Supper og Sauser” (Soups and Sauces) published by Hjemmets Kokebokklubb in 1980
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This was one of the first dishes I ever made all by myself. I was twelve and rather pleased with the result. If you for some reason don’t feel like using red wine, a tart apple juice will do nicely as a substitute –Ted

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Cullen Skink / Fiskesuppe fra Cullen

A traditional Scottish soup recipe found on goodtoknow.co.uk
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Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie (cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland), but it may be prepared with any other undyed smoked haddock.

This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland.

Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the addition of single cream. Cullen skink was traditionally served with bread.

It has been described as “smokier and more assertive than American chowder, heartier than classical French bisque.

Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a Guardian columnist described the dish as “the milky fish soup which has surely replaced your haggises and porridges as Scotland’s signature dish”.

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Southern Chicken Gumbo / Kreolsk Kyllingsuppe

A classic Kreole dish found in ”Soup Beautiful Soup” by
Ursel Norman designed and illustrated by Derek Norman
and published by Morrow in 1982

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Gumbos (poultry, meat, fish or shellfish) are typícal of Creole cookíng with okra added to give the soup its glutinous quality. The soup evolved from a Choctaw Indian dish.

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Belgian Oxtail Soup / Belgisk Oksehalesuppe

A classic soup recipe found in “Supper og Sauser” (Soups and Sauces) published by Hjemmets Kokebokklubb in 1980oksehalesuppe fra belgia_post

Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.

Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup. Although traditional preparations often involve hours of slow cooking, modern methods usually take a shortcut by utilizing a pressure cooker. Oxtail is the main ingredient of the Italian dish coda alla vaccinara.

It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes (холодец or студень), along with pig trotters or ears or cow “knees”, but are the preferred ingredients among Russian Jews because they can be Kosher.

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Oxtail Soup from Belgium / Oksehalesuppe fra Belgia

A classic recipe found in “Supper og Sauser” (Soups and Sauces)
published by Hjemmets Kokebokklubb in 1980

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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale.

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Crayfish Soup with Puff Lids / Krepsesuppe med Butterdeigslokk

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984
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I’ve been catching freshwater crayfish from I was 6 years old and well up into my years as a grown man. Here in Norway we usually eat them as simply as possible, with freshly baked white bread, mayonnaise, lemon wedges for drizzling and freshly  ground pepper. And beer and aquavit or white wine of course. But this recipe looks absolutely worth trying for a bit of change – Ted

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Knoblauchsuppe – Garlic Soup / Hvitløksuppe

Recipes from “Livretter Fra Mange Land”
(Favourites From Many Countries) published by
Hjemmets Kokebokklubb in 1979

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Here’s a classic German soup recipe for all those of you out there who really love garlic

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Party Shrimp Soup / Rekesuppe til Fest

A nice soup recipe found on tine.no
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I love shelfish in any form so this recipe is right down my alley – Ted

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