The Children’s Favourite Christmas Porridge / Barnas Favorittjulegrøt

A Christmas porridge recipe found on tine.no
The Children’s Favourite Christmas Porridge / Barnas Favorittjulegrøt

Most Norwegian children love porridge of any kind, but this Christmas porridge is a favourite among most of them.

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Small Chocolate Cookies / Små sjokoladekaker

A recipe from “Sjokolade” (Chocolate) published by
Hjemmets Kokebokklubb in 1984Small Chocolate Cookies / Små sjokoladekaker



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Almond Cake in Ring Mould / Mandelkake i Randform

A cake recipe found in “Formkaker” (Cakes Baked in Moulds)published by Hjemmets Kokebokklubb in 1981
Almond Cake in Ring Mould / Mandelkake i Randform

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Fish Fillets with Leeks / Fiskefileter med Purre

A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982
Fish Fillets with Leeks / Fiskefileter med Purre

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Norwegian Apple Cake in Small Mould / Eplekake i Liten Langpanne

Recipe for a classic Norwegian apple cake found on tine.no
Norwegian Apple Cake in Small Mould / Eplekake i Liten Langpanne

Norwegians are crazy about apple cake and there are a lot of
different recipes for it. Here is one of them.

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Baked Plums with Vanilla Ice Cream / Bakte Plommer med Vaniljeis

A lovely dessert recipe found on frukt.noBaked Plums with Vanilla Ice Cream / Bakte Plommer med Vaniljeis

Plums baked in the oven get a beautiful, concentrated taste and fine texture. A quick and easy dessert that is just as good for everydays as for the week ends.

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Mueller’s Macaroni Cheese Bake / Mueller’s Ovnsbakte Makaroni og Ost

A classic American recipe found in “Delicious Recipes
with Mueller’s Macaroni Products” published
by C F Mueller Co in the 1940sMueller’s Macaroni Cheese Bake / Mueller’s Ovnsbakte Makaroni og Ost

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Mushroom Soup / Sjampinjongsuppe

A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s

Mushroom Soup / Sjampinjongsuppe

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Traditional Norwegian Victoria Toast / Tradisjonell Victoriatoast

A classic Norwegian autumn dessert found in
“Lettvint for Små Familier” (Easy for Small Families)
published by Hjemmets Kokebokklubb in 1980

Traditional Norwegian Victoria Toast / Tradisjonell Victoriatoast

The plums are ripe here in Norway now so it’s time to use as much of them as possible while they are still fresh before starting to conserve them. Victoriatoast is a great way to use the mature plums. Serve this delicious dessert with cold cream or yogurt.

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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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Baked Salmon Slices with Lemon Butter / Ovnsbakte Lakseskiver Med Sitronsmør

A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
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Serve this delicate salmon with boiled potatoes  and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.

Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.

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Norwegian Traditional Velvet Porridge / Fløyelsgrøt

A recipefor a traditional Norwegian Saturday porridge
found on
norsktradisjonsmat.no

Norwegian Traditional Velvet Porridge / Fløyelsgrøt

Delicious porridge with long traditions. This recipe is taken from  “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.

Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.

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Ham & Asparagus Subs / Skinke og Asparges Fylte Rundstykker

A recipe for some delicious picnic subs found on BBC good food
Ham & Asparagus Subs / Skinke og Asparges Fylte Rundstykker

I know autumn officially starts in a few days, but you can squeeze in a picknic or two still on sunny days. Cram individual bread rolls with quality ham, asparagus tips and lemon dressing and add to the picnic spread.

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Karlsbader Wreath / Karlsbaderkrans

A wreath recipe from “Mine Lekreste Kaker” (My Most
Delicious Cakes) published by Teknologisk Forlag in 1994

Karlsbader Wreath / Karlsbaderkrans

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Golden Kedgeree / Gyllen Kedgeree

A British/Indian recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980

Golden Kedgeree / Gyllen Kedgeree

In India, Kedgeree (among other English spellings) usually refers to any of a large variety of legume-and-rice dishes. These dishes are made with a spice mixture designed for each recipe and either dry-toasted or fried in oil before inclusion.

This dish moved to Victorian Britain and changed dramatically. In the West, kedgeree consists of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

I know I have posted at least two recipes for British kedgeree before, but there are great variations to the recipes for this dish and Robert Carrier’s is a very delicious one –Ted

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