Small, crispy fried pancakes made of ground mung beans with diced ham and kim chee is a tasty appetizer served with flavorings such as chilisauce and soy sauce. They can be eaten both hot and cold.
A classic Norwegian summer dinner found on matprat.no
Cured meats for dinner has long-standing traditions in Norway. Along with potatoes, cabbage, scrambled eggs or other nice vegetables, it leaves you both satisfied and happy.
Origin of Fudge
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.
Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.
This easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.
A new take on the traditional Norwegian meat patties
found on matprat.no
Traditional Norwegian meat patties are typically made of beef mince, but could just as well be made of chicken mince. With gravy, stewed cabbage and lingonberry jam the chicken patties get the right traditional touch.
This is tasty food for young and old. Cabbage roulettes are at their best made with summer cabbage or freshly harvested winter cabbage. Cabbage stored throughout the winter often gets a bit chewy. Leaf of Chinese cabbage can also be used. As filling for cabbage rolls you can use the same farce as for meatball, but make the farce a little looser. Shop bought meat farce has a nice consistency and is easy to use.
Cabbage roulettes has a long tradition as Sunday dinner here in Norway.
A recipe for a tasty evening meal found on frukt.no
This dish is based on a German variation on the Scandinavian sour cabbage; fried cabbage with bacon and cooked in dark beer. A tasteful evening snack for hungry hunters or weary skiers.
Gammon is of course familiar to you, but the cabbage is perhaps a new acquaintance. The “Bavarian” with this cabbage is that it is a kind of fresh sour cabbage. Here you get the sour flavor by adding vinegar. Typical South German is also the cabbage-onion-vinegar-pork mix. What ever, it is really delicious, and hearty.
The Polish national dish found in “God Mat Fra Hele Verden”
(Delicious Food From All The World) published in 1971
There is no real recipe for this Polish national dish. It is varied from region to region and from house to house. It is a typical example of a “one takes what one has” kind of dish. Most common is the use of pork, but it is made with chicken and game too.
In this recipe cabbage is used as the main ingredient beside meat, but you can also add potatoes and apples to the dish.
For modern people this is a hearty main course, but in older times when the demands for a heavy meal was much larger than we know them, the dish was also served as an appetizer. They did not eat from plates, but everyone helped themselves directly from the pot.
An traditional Norwegian dinner recipe from bygdekvinnelaget.no
The Norwegian Society of Rural Women writes about themselves: A driving force for a vibrant country side. We have in over 60 years been an organization with a heart for Norwegian food culture and national food commodities and it has left its mark. Today The Norwegian Society of Rural Women around the country is among the country’s main purveyors and preservers of traditional Norwegian rural food.
We were talking about cabbage roulettes during lunch at work today and that made me want to post a traditional recipe for this delicious dish, and here it is – Ted 🙂
A classic Norwegian Christmas main course with
a contemporary twist from MatPrat
For many Norwegian families, especially in the northern counties reindeer steak is their traditional Christmas dinner. Reindeer steak is almost ready spiced from nature with a delicious gamy taste. The traditional classic roast has been modernized in this recipe and is served with baked red cabbage and a velvety parsnip purée.
To start off my saffron adventures proper, I’ve finally decided to use and adapt one of the simplest recipes found in ‘The Medieval Cookbook‘. The original excerpt in old English for the ‘Cabbage Chowder’ recipe goes like this:
‘Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymnced and the whyte of lekes yslyt and ycorue smale. And do therto safroun & salt, and force it with powdour douce.’ (CI.IV.6.)
On the recipe page is what I gather they’re trying to tell us.