Norwegian Christmas Pate / Julepostei

A Norwegian Christmas buffet classic found on matprat.no
Norwegian Christmas Pate / Julepostei

Pates should be generous in ingredients and taste. This pate is not hard to make and it is always a hit on the Christmas buffet.

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Welsh Cawl / Walisisk Cawl

A recipe for the Welch national dish Cawl found at
was then called
about.com
Welsh Cawl / Walisisk Cawl

Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Though more traditionally cheaper cuts of lamb are used, be warned Welsh recipes for Cawl vary from region to region and sometimes even season to season.There is no hard and fast rule.

Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.

The flavors in Welsh Cawl do improve by keeping for a day or two, so don’t be afraid to make it in advance or save any leftovers for reheating.

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Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole / Svensk Kålgryta

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

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Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

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Hot Chicken Sandwich / Varmt Kyllingsmørbrød

A lunch or evening meal recipe found in
“Fjærfe på Menyen” (Poultry on the Menu)
published by Den Norske Bokklubben i 1984

Hot Chicken Sandwich / Varmt Kyllingsmørbrød

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Cauliflower Purée with Bacon / Blomkål Puré med Bacon

A tasty side dish found on gilde.no
Cauliflower Purée with Bacon / Blomkål Puré med Bacon

Purée is a nice dinner accessory, where bacon does a good job as flavoring and topping. Test out different varieties such as Jerusalem artichoke purée, pea purée or as in the recipe below – cauliflower purée.

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Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

A lunch/dinner recipe found on godt.no
Cauliflower Gratin with Cured Ham / Gratinert Blomkål med Spekeskinke

Simple and easily! A good option if you want to try something new.

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Avocado with Bacon and Roquefort Dressing / Avokado med Bacon og Roquefortdressing

A starter/light lunch recipe found in “French Cooking”
published Golden Apple in 1986

Avocado with Bacon and Roquefort Dressing / Avokado med Bacon og Roquefortdressing

The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 8,000 to 15,000 years ago. Avocado (also alligator pear) refers to the tree’s fruit, which is botanically a large berry containing a single large seed.

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German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
German PotatoSoup / Tysk Potetsuppe

The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.

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Sweet Potato with Avocado Cream and Crispy Bacon / Søtpotet med Avokadokrem og Sprøstekt Bacon

A snack/starter recipe found on gilde.no
Sweet Potato with Avocado Cream and Crispy Bacon / Søtpotet med Avokadokrem og Sprøstekt Bacon

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Chicken Suprême / Kylling Suprême

An exciting chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben i 1984

Chicken Suprême / Kylling Suprême

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West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

An African recipe found in “The Best of International Cooking”
published by Hamlyn in 1984

West African Meat and Spinach Stew / Vestafrikanske Kjøtt- og Spinatstuing

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

A traditional German recipe found on sparkrecipes.com
Traditional Warm German Potato Salad / Tradisjonell Tysk Varm Potetsalat

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Breakfast in a Roll / Frokost i et Rundstykke

A campfire breakfast recipe found at blog.koa.comBreakfast in a Roll / Frokost i et Rundstykke

The ingredients for this breakfast can be prepared ahead, packed in plastic bokses and easily assembled at your campsite.

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