Smoked fish is good in all kinds of recipes because of its deep flavour, plus it is nutritious, tasty and fairly cheap. A Smoked Mackerel Fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most Mackerel fishing is currently sustainable, so we don’t need to feel too guilty eating it.
In this Smoked Mackerel Fishcake Recipe the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft , sweet and extremely tasty fishcake.
Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.
A classic dinner recipe found in “What’s New in Cookery” published by Aluminum Goods Manufacturing Co in 1928
When Grover Cleveland took over the presidency from Chester A. Arthur in 1885, he inherited more than a new address and the nation’s problems. He came into a legacy of epicurean dining that he loathed. The former President had liked his food with its nose in the air: dits of foie gras, dots of charlotte russe; he even dandified his macaroni pie by adding oysters. Cleveland, a regular Joe of simple tastes, put up with the fancy food; but one night, catching a whiff of corned beef and cabbage being eaten by the servants, the president traded his Arthurian meal for theirs. “It was the best dinner I had had for months,” he later beamed.
A classic Scandinavian lunch/dinner recipe found in “Cappelens Kokebok” (Cappelen’s Cook Book ) published in 1995
Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.
A traditional baking recipe found in “Cappelens Kokebok” published in 1995
In the old days when it was difficult to keep the houses free of mice and rats, Norwegians often baked crispbread with holes in the middle so they could thread them on a long pole and hang them under the roof to keep them away from the rodents.
A classic soup recipe found in “Kulinarisk Pass” (Culinary Passport) published by Tupper Ware in 1970
While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.
A traditional Scottish dessert recipe found on BBC Food
There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but you will love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too.
A classic Swedis cookie recipe found in “Cappelens Kokebok” (Cappelen’s Cook Book) published in 1995
Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.
Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder or baking soda.
A traditional Norwegian dinner recipe found in “Fjærkre” (Poultry) published by the Hjemmet’s Kokebokklubb in 1882
Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores again here and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted