{"result":[{"id":"181bd25f-d3d4-49f5-94ae-4b4671bcf6c6","slug":"socca","title":"Socca","description":"","portions":4,"externalSourceUrls":["https://www.cuisineactuelle.fr/recettes/la-socca-recette-nicoise-195637#","https://cuisine.journaldesfemmes.fr/recette/310360-socca"],"isPublished":true,"durationMinutes":15,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegan","vegetarian","pescetarian","pollotarian","kosher","halal","jain"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-07-06 14:03:47.602+00","updatedAt":"2026-03-23 14:02:40.091+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"62e2cc3f-a9f4-4a87-bab6-f3a983a10bdc","slug":"gozleme-med-ost","title":"Gözleme with cheese","description":"4,5/5. Må bare bruke litt mindre deig per gözleme","portions":2,"externalSourceUrls":["https://www.lezzet.com.tr/lezzetten-haberler/iftar-icin-gozleme-tarifleri","https://yemek.com/tarif/gozleme/"],"isPublished":true,"durationMinutes":20,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal","jain"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2026-01-18 09:18:19.538+00","updatedAt":"2026-03-15 14:00:50.913+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"ce6272ad-cb36-48ca-9f8b-a82358fa1807","slug":"gruel-fra-1804","title":"Gruel fra 1804","description":"Opprinnelig fra The Art of Cookery Made Easy and Refined av John Mollard fra 1804\n\nOriginaltekst:\n\nOatmeal Pottage, or Gruel\nMix together three table spoonfuls of oatmeal, a very little salt, and a quart of water; put it over a fire, and let it boil gently for half an hour. Then skim and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg; or, instead of these ingredients, pepper, salt, and fresh butter; then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence.","portions":2,"externalSourceUrls":["https://www.tastinghistory.com/recipes/gruel"],"isPublished":true,"durationMinutes":45,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-08-31 11:19:24.208+00","updatedAt":"2026-03-14 15:29:36.58+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"a5b2d7c8-3be8-4189-8aad-e159d0175efb","slug":"teganites-fra-det-2-rhundret","title":"Teganites fra det 2. århundret","description":"5/5. Overraskende gode. Forventet at de skulle være tørre eller smake kjipt pga 100% sammalt hvetemel, men de ble elastiske og hadde god smak. Tror svellingen har svært mye å si, siden sammalt hvetemel vanligvis ikke kleber så lett. Man kan bruke andre toppinger, men honning alene var veldig digg.\n\nOpprinnelig fra De Alimentorum Facultatibus av Galen fra det 2. århundret\n\nOversatt originaltekst:\n\nNow might be the time we talk of the other cakes, those made from wheat flour. What are called tagênitai by the Athenians…and are prepared with only olive oil. The oil is put in a frying pan which is put on a smokeless fire, and when it is hot the wheat flour, mixed with much water, is poured into it. As it cooks in the oil, it quickly sets and thickens to resemble fresh cheese setting in wicker baskets. Then the cook turns it over…; when the under part is cooked, they turn it again, maybe two or three times, until they think it is all cooked evenly.\nIt is obvious that this…restrains the stomach and gives rise to crude humors. So some mix it with honey, and others also mix in sea salt.","portions":2,"externalSourceUrls":["https://www.tastinghistory.com/recipes/teganites"],"isPublished":true,"durationMinutes":45,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":["entree","dessert"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-06-28 08:14:39.198+00","updatedAt":"2026-03-14 09:24:20.75+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"18915c9a-da22-4719-aafb-d7cbb555ef98","slug":"dutch-baby-pannekake","title":"Dutch baby pancake","description":"5/5","portions":4,"externalSourceUrls":["https://miljuschka.nl/de-ultieme-pannenkoek-dutch-baby/#recipe"],"isPublished":true,"durationMinutes":25,"languageCode":"nb-NO","mealTypes":["breakfast","snack"],"courseTypes":["dessert"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2026-02-28 10:34:15.284+00","updatedAt":"2026-03-09 20:42:40.984+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"4f3a2164-9765-49ed-986a-ecbff70d799c","slug":"soppes-dorre-fra-1450","title":"Soppes dorre from 1450","description":"Opprinnelig fra Harleian MS. 4016 fra 1450\n\nOriginaltekst:\n\nSoppes Dorre.\nTake rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem throgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wte him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good pottage.","portions":4,"externalSourceUrls":["https://www.tastinghistory.com/recipes/soppesdorre"],"isPublished":true,"durationMinutes":540,"languageCode":"nb-NO","mealTypes":["breakfast"],"courseTypes":["dessert"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegan","vegetarian","pescetarian","pollotarian","kosher"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-05-22 19:21:40.656+00","updatedAt":"2026-03-05 21:51:55.39+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"724bf916-3c96-4367-bb50-ebb066707dea","slug":"havre-og-bananpannekaker","title":"Oat and banana pancakes","description":"4/5. Gode, men litt myk konsistens. Øker mengden havregryn, 2 -> 3 dl","portions":2,"externalSourceUrls":["https://meny.no/oppskrifter/Pannekaker/Enkle-bananpannekaker-med-havregryn/"],"isPublished":true,"durationMinutes":15,"languageCode":"nb-NO","mealTypes":["breakfast","lunch","snack"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-05-31 10:26:55.056+00","updatedAt":"2026-02-21 13:48:51.922+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"f88939b0-750e-433d-ac40-1ae0953af0e4","slug":"perepichka","title":"Perepichka","description":"5/5. Måtte endre enheten til hvetemel til gram for å få et riktigere forhold mellom den og væsken. Ble røre ellers","portions":6,"externalSourceUrls":["https://busymumsnotes.blogspot.com/2016/05/perepichka-ukrainian-fried-bread.html?m=1"],"isPublished":true,"durationMinutes":100,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":["side"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-05-14 16:21:48.529+00","updatedAt":"2026-02-14 07:45:54.359+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"e7fc9923-bfe1-4403-a19a-a894d120726c","slug":"arepas-de-queso","title":"Arepas de queso","description":"","portions":4,"externalSourceUrls":["https://bonviveur.com/es/recetas/arepas-de-queso"],"isPublished":true,"durationMinutes":35,"languageCode":"nb-NO","mealTypes":["breakfast"],"courseTypes":["side"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal","jain"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2026-01-31 12:09:52.228+00","updatedAt":"2026-01-31 12:09:52.228+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"af1dc51f-8568-4d31-9507-8fe69fbf18c8","slug":"pandesal","title":"Pandesal","description":"5/5, veldig gode. 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Trikset her er at egg som kommer i kontakt med svært varm olje vil danne en hinne eller skorpe med luftbobler som gjør dem lettere å løsne fra pannen.","portions":1,"externalSourceUrls":[],"isPublished":true,"durationMinutes":5,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-12-06 09:41:45.224+00","updatedAt":"2025-12-14 09:46:09.818+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"d2ef3cdc-1983-4101-a08d-f9673eaa1bb1","slug":"risgrot-med-sukker-og-kanel","title":"Risgrøt med sukker og kanel","description":"4/5. Med god risgrøt er den god, men riskrem og risgrynspudding er enda bedre","portions":1,"externalSourceUrls":[],"isPublished":true,"durationMinutes":5,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal","jain"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-12-07 08:58:40.185+00","updatedAt":"2025-12-14 01:42:04.59+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"a1bb1920-0d7e-4b09-bce1-124a9b04e632","slug":"croissanter-fra-1853","title":"Croissanter fra 1853","description":"Opprinnelig fra Des substances alimentaire et des moyens de les améliorer av Anselme Payen fra 1853\n\nOversatt originaltekst:\n\nIn luxury bakeries, small loaves called croissants are prepared, usually in the semi-circular shape of a roll curved and tapered at the ends. The liquid is used to form the dough with one kilogram of flour consists of one or two eggs beaten and mixed with about five hundred grams of water. Moreover, the choice of flour, the dose of yeast, as well as the working of the dough, require the same care as when it comes to the other luxury breads mentioned.","portions":4,"externalSourceUrls":["https://www.tastinghistory.com/recipes/croissants"],"isPublished":true,"durationMinutes":270,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-05-30 19:55:29.081+00","updatedAt":"2025-12-14 00:57:52.991+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"355d1bd2-5e91-4289-b65f-9ce50774b821","slug":"rastons-fra-det-15-aarhundret","title":"Rastons fra det 15. århundret","description":"Opprinnelig fra Harleian Manuscript 279 fra det 15. århundret\n\nOriginaltekst:\n\nBrede and Rastons: Take fayre Flowre and the whyte of Eyroun and the yolke, a lytel. Than take Warme Berme, and pute al these to-gederys and bete hem to-gederys with thin hond tyl it be schort and thikke y-now, and caste Sugre y-now there-to, and thenne lat reste a whyle. An kaste in a fyre place in the oven and late bake y-now And then with a knyf cutte yt round a-bove in manner of a crowne, and kepe the crust that thou kyttest, and than caste ther-in clarifiyd Boter and Mille the comes and the botere to-gederes, and kevere it a-yen with the crust that thou kyttest a-way. Than putte it in the ovyn ayen a lytil tyme and than take it out, and serve it forth.","portions":4,"externalSourceUrls":[],"isPublished":true,"durationMinutes":150,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-07-23 12:38:54.624+00","updatedAt":"2025-12-14 00:55:32.816+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"9a2a888e-9e02-41b0-a920-865aaa2821d2","slug":"ryse-of-fleyshe-fra-1390","title":"Ryse of Fleyshe fra 1390","description":"Opprinnelig fra The Forme of Cury fra 1390\n\nOversatt originaltekst:\n\nTake rice and wash it clean, and put in an earthen pot with good broth and let it cook well. Afterward take Almond milk and add it, and color it with saffron and salt, and serve it forth. ","portions":4,"externalSourceUrls":["https://www.tastinghistory.com/recipes/saffronrice"],"isPublished":true,"durationMinutes":40,"languageCode":"nb-NO","mealTypes":["breakfast","lunch"],"courseTypes":[],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["pollotarian","kosher","halal"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-10-16 05:32:06.333+00","updatedAt":"2025-12-14 00:54:19.552+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"60fc782b-309e-49a0-97c8-5ab434cbedd3","slug":"hirse-og-gresskarkasha-fra-1939","title":"Hirse- og gresskarkasha fra 1939","description":"Opprinnelig fra The Book of Tasty and Healthy Food av The Institute of Nutrition fra 1939\n\nOversatt originaltekst:\n\nPlace peeled and finely chopped pumpkin in hot milk and cook for 10 to 15 minutes, then add washed millet. Add salt, and stirring, continue cooking for another 15 to 20 minutes until thickened. Place the cooked porridge in a water bath or in the oven for 25 to 30 minutes.","portions":4,"externalSourceUrls":["https://www.tastinghistory.com/recipes/milletandpumpkinkasha"],"isPublished":true,"durationMinutes":75,"languageCode":"nb-NO","mealTypes":["breakfast"],"courseTypes":["entree"],"isDrink":false,"isBaseRecipe":false,"makesIngredientId":null,"diets":["vegetarian","pescetarian","pollotarian","kosher","halal","jain"],"createdBy":"eb8b85ef-d7b0-4f5a-8a6d-d54684d8ee53","createdAt":"2025-06-05 12:28:03.594+00","updatedAt":"2025-12-14 00:53:40.754+00","deletedAt":null,"author":{"username":"simpliston","displayName":"Simpliston","createdAt":"2025-06-26 18:15:09.431+00"},"favorite":null},{"id":"904c07ef-29e4-4094-bc7b-baaabba61c8e","slug":"kishkiyya-fra-det-10-aarhundret","title":"Kishkiyya fra det 10. århundret","description":"Opprinnelig fra Kitāb al-Tabīkh av ibn Sayyār al-Warrāq fra det 10. århundret\n\nOversatt originaltekst:\n\nWash 3 ratls meat and put it in a pot. Add ½ ratl chopped onion, ¼ ratl fresh herbs, a handful of chickpeas, 1 piece galangal, and ¼ ratl olive oil. Pour water to submerge the ingredients in the pot. Let the pot cook until meat is almost done. Add any of the seasonal green vegetables and a little chard. When everything in the pot is cooked, add 3 pieces of sour kishk, and ½ ratl kishk of Albu-Sahar, Mawsili, or Bahaki. Pound them into fine powder and dissolve them in 1 ratl (2 cups) ma’hisrim (juice of unripe sour grapes).\nWhen kishk is done, add 2 dirhams (6 grams) cumin and an equal amount of cassia. Add a handful of finely chopped onion. Do not stir the pot. 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