Chicken with Mushrooms and Onions / Kylling med Sopp og Løk

A juicy dinner recipe found in “Cappelens Kokebook”
published in 1991

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By the way, this was my post
No 1500 on this blog

How to Make ‘Sun-Dried’ Tomatoes…in the Oven! / Hvordan Lage ‘Soltørkede’ Tomater… i Ovnen!

A great ’how to’ recipe found on about.com/food/How to Make 'Sun-Dried' Tomatoes...in the Oven!_italianfood.about_post

Drying is a traditional Italian way to preserve an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year, particularly in the southern Italian regions of Calabria and Puglia.

The store-bought sun-dried tomatoes I had tasted were a bit leathery and tough, with not much flavor. They seemed like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade sun-dried tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Although it’s not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where perhaps drying food outdoors is not the best idea.

The solution? You can easily dry them in your oven.

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The King’s Salad / Kongens Salat

A delicious salad recipe found in “Cattelins Kokebook”
published in 1978

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Cattelin writes: We often had the pleasure of serving the old Swedish king, Gustav VI. On many different occasions we made lunches and dinners for him, both for private occations as for more official. The king was very much aware what he liked and disliked and he really disliked garlic. Therefore, this salad is composed without this ingredient

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Crab & Cod Fishcakes with Tomato Salsa / Krabbe & Torskekaker med Tomatsalsa

A recipe by Mary Berry found on BBCfood
Crab and cod fishcakes with tomato salsa_bbc-food_post

Mary Berry at BBC adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomatosalsa for a tasty supper.

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