Winter Stew / Vintergryte

A filling stew found in “Lammekjøtt” (Lamb)
published by Hjemmets Kokebokklubb in 1981

Winter Stew / Vintergryte

Root vegetables, cabbage, onion and lamb and hot spices. With rice as an accessory, this becomes a vitamin bomb when you need it most.

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Pork Chops on Fried Rice Salad / Koteletter på Stekt Rissalat

An exciting way to serve pork chops found on rema.noPork Chops on Fried Rice Salad / Koteletter på Stekt Rissalat

There is little that can match pork chops for a lean dinner. Use high heat and do not cook the chops for too long – this way you will get a crispy outside crust, while retaining both taste and succulence in the lean meat.

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Wholemeal Bread with Carrots / Grovbrød med Gulrot

A recipe for a juicy wholemeal bread found on frukt.no
 Wholemeal Bread with Carrots / Grovbrød med Gulrot

The grated carrots and oatmeal makes this delicious bread extra juicy. Great freshly baked for lunch at the weekend and in the lunch box during the week. Bake more than two when you are at it and put a few in the freezer.

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Danish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs

A traditional Danish dinner recipe found on
familiejournal.dkDanish Roast Pork with Parsley Sauce / Stegt Flæsk med Persillesovs






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The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

A baking recipe found on madogbolig.dk
The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

The secret with the world’s most juicy bread is that it is baked in a pot in the oven. You can also make a delicious pot of bread.

Find a heavy stoneware po tin the cupboard, andmake this most delicious bread with few ingredients. When baking your bread in a pot with a  lid, the moisture does not evaporate, but keeps the bread deliciously juicy. Pot bread have become hugely popular in recent years, because it produces a bread that reminds of real Italian bread – and without to much effort. If you do not already have a stoneware pot, now is the time to get one.

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Bidos – Sami Reindeer Soup / Samisk Reinsdyrsuppe

A traditional Sami dinner recipe found on rema.no
Bidos – Sami Reindeer Soup / Samisk Reinsdyrsuppe

Pure dinner happiness. Bidos is a rich Sami reindeer soup. Traditionally, this rustic dish is made with larger meat pieces, but thinly sliced reindeer meat works just as well.

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Traditional Norwegian Barley Soup / Grynsodd

A classic Norwegian farmhouse recipe found in
“Gode, Gamle Oppskrifter” (Delicious Old Recipes)
published by Gyldendal in 1991

Traditional Norwegian Barley Soup / Grynsodd

A tempting soup with plenty of rutabaga, carrot, cabbage and potatoes. And with small pieces of meat as “spice”.

If you use vegetable broth instead of beef broth in this soup, it will make first-rate vegetarian food. The combination of whole barley, vegetables and potatoes is perfect. Serve it with bread and you have a full meal.

If you want the soup thicker, more like a stew, you just add a little more barley and more potatoes and vegetables.

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Traditional Norwegian Beef and Beans / Kjøtt og Bønner

A traditional Norwegian dinner recipe found on 
alleoppskrifter.no
Traditional Norwegian Beef and Beans / Kjøtt og Bønner

All Western countries have their own versions of meat and beans dishes. This is one of the Norwegian ones.

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Vegetarian Chilli with Rice / Vegetarchili med Ris

A vegetarian recipe  found in “Sunt og Godt”
(Healty and Delicious) published by Det Beste in 1988

Vegetarian Chilli with Rice / Vegetarchili med Ris

This spicy dish combines sweet peppers and tomatoes with fiery chilli powder and cayenne pepper in a sauce with delicious lentils, beans and chickpeas. Server with a salad of cucumber and yoghurt tasted with mint, it will taste fresh and chilly with this spicy chilli.

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Mussels in Apple Juice and Coconut Milk / Blåskjell i Eplejuice og Kokosmelk

A delicious and different mussel recipe found on kiwi.no
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Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.

The word “mussel” is most frequently used to mean the edible bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.

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Thickened Chicken Soup / Jevnet Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Thickened Chicken Soup / Jevnet Hønsesuppe

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September Casserole / Septembergryte

An autumn recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cookbook) Published by the
Norwegian Information Office for MeatSeptember Casserole / Septembergryte

Casseroles like this is quite typical for Norwegian workday dinners.
Quick, simple, filling and done in one saucepan. Particularly delicious
with the autumns fresh vegetables.

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Tomato, Chicken and Mushroom Soup / Tomat-, Kylling- og Soppsuppe

A recipe for a thick, tasty chicken soup found in
“Fast Fabelous Meals” published by Minute Rice679_tomato-chicken-and-mushroom-soup[1]

Instant rice, also known as minute rice, is rice that has been precooked. Some types are microwave ready. Some types are dehydrated so that it cooks more rapidly. Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes. Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water.

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Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

A traditional Norwegian dinner recipe found on  bygdekvinnelaget.no
Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

Smoking is an old cooking and preserving method for meat and fish. Smoked foods get a distinctive smoked flavor that many people like. While smoking was previously used as a preservation method in the old days, the preservative effect is limited, so smoking is currently used mainly to give taste and aroma to the food here in Norway.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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