Creamy Pasta with Crayfish / Kremet Pasta med Kreps

A recipe from a free e-booklet called  “10 inspirerende
oppskrifter med Jarlsberg” (10 inspirational recipes with
Jarlsberg) published by
 tine.no

Creamy Pasta with Crayfish / Kremet Pasta med Kreps

Jarlsberg is a light yellow semi-hard rennet cheese (Swiss cheese) with characteristic large holes. The origin is controversial. Some sources can tell that the rennet originally was developed by Anders Larsen Bakke (1815-1899) on Østre Bakke farm in Våle in Vestfold, Norway. On the other hand, ads for Jarlsberger cheese were printed in Norwegian papers as early as in the first half of the 1820s. Jarlsberg cheese is a gautal cheese which is an intermediate between emmentals (Swiss cheese) and Gauda.

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Steaks with Brie / Biff med Brie

En fancy lunch recipe found in “Minikokeboken – Storfekjøtt Klassisk og Moderne” (The Mini Cook Book – Beef Classic and Modern) published by the Norwegian Information Office for MeatSteaks with Brie / Biff med Brie

Beef can be so much more than just a steak. Try a new twist! Roasted pine nuts, semi-melted brie and red currant jelly give this dish a mild and aromatic taste.

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Baked Potato Variations / Bakt Potet Variasjoner

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baked Potato Variations / Bakt Potet Variasjoner

Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.

000_england_recipe_marker_nyPotato Pete000_norway_recipe_marker_nyThe little guy there is Potato Pete and he was part of a campaign
introduced during WWII to encourage the British population to eat
home-grown vegetables.

Winking smile

Boeuf Lyonaise

A classic lunch dish found  in “Cattelins Kokebok”
(Cattelin’s Cook Book) published in 1978

Boeuf Lyonaise

This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.

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In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here

Swedish Steamer Steak / Ångbåtsbiff

A classic Swedish lunch recipe found on recept.nu170_steam boat steak_post

A variation on the classic Swedish steak with onions. To cook it the classic manner you need a steam boat and a hot plate from the boiler. But a well used cast iron frying pan is an adequate compensation. Serve with freshly boiled potatoes, sweet peas and pickled gherkins.

000_recipe_eng_flagg Recipe in English  000_recipe_sve_flagg Recept på svenska

Recipe posted at:
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