Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

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Frankfurter Pie / Pølsepai

A sausage pie recipe found in “Minikokebok – Pølser”
(Mini Cook Book – Sausages) a booklet published by
the Norwegian Information Office for Meat

Frankfurter Pie / Pølsepai

Norwegians are crazy about sausages of any kind so that we got
recipes here for frankfurter pie should in no way surprise anyone – Ted

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Parsley Filled Veal “Chicken” / Persillefylte Kalve”kyllinger”

A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
Parsley Filled Veal “Chicken” / Persillefylte Kalve”kyllinger”

This dish can be made in two different ways, either with thin slices of veal or with ground veal. The recipe calls for no boiled potaoes which must have been considered both daring and chic in Norway back in the early sixties when potatoes still was an absolute dinner staple.

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Fried Salmon with Sandefjord Butter / Stekt Laks med Sandefjordsmør

En lakseoppskrift med Klassisk Sandefjordsmør
funnet på
rema.no

Fried Salmon with Sandefjord Butter / Stekt Laks med Sandefjordsmør

Sandefjord butter is a traditional Norwegian sauce that tastes
great with different fish dishes and chicken. Here it is served with
juicy fried salmon fillets, boiled potatoes and broccoli.

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Pollock Steaks with Onion / Seibiff med Løk

A classic Norwegian dinner dish found on matprat.no286_Seibiff med løk_post

Pollock is an excellent fish, when speaking of great taste this fish is in a class of its own. Pollock steaks with onions is a delicious Norwegian everyday classic.

This recipe calls for broccoli and cherry tomatoes. When little Ted was served this as a child it was much more likely served with butter steamed carrot slices and green peas as both broccoli and cherry tomatoes was introduced to the Norwegian kitchen so late that they look a little out of place in a recipe for a classic Norwegian dish.

I still eat my pollock steaks with onion with carrots and peas, a classic is after all a classic – Ted 😉

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