Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no
Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

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Grilled Smoked Pork with Sauce / Grillkasseler med Sås

A quick dinner recipe found in “God Mat på en Halv
Timme” (Nice Food in Half an Hour) published by 
Alt om Mat in 1974Grilled Smoked Pork with Sauce / Grillkasseler med Sås

Smoked pork is delicious and often used summer food in Scandinavia.
This little recipe has been simplified, but it is undoubtedly an advantage
if the meat can stay a while in the “marinade” to pick up flavour.

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Traditional Danish Cold Potato Salad with Frikadells / Kold Kartoffelsalat med Frikadeller

A traditional Danish lunch/dinner recipe
found on
 familiejournal.dk
Traditional Danish Cold Potato Salad with Frikadells / Kold Kartoffelsalat med Frikadeller

Cold potato salad with frikadells is a nice old-fashioned Danish dish
that can be enjoyed by everyone.

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Egg and Bacon Muffins / Egg- og Baconmuffins

A fancy breakfast recipe found on gilde.no
Egg and Bacon Muffins / Egg- og Baconmuffins

Bacon and eggs belonging to those delicious weekend breakfasts for many of us. If you want to try a little playful variation, you can prepare them in a muffin mould for an even better presentation on the plate.

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Asparagus and Mushroom Omelette / Asparges- og Soppomelett

A vegetable omelette recipe found in “Sundt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Asparagus and Mushroom Omelette / Asparges- og Soppomelett

Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.

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Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

A Chinese style lunch recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987

Chinese Style Steamed Halibut with Cabbage / Kokt Kveite på Kinesisk Vis

A Chinese steamer like the one on the picture is a great addition to any kitchen and can be used to steam just about anything. Rise, fish,
vegetables, shelfish, you name it. If you haven’t already got one,
go get one.

Ted
Winking smile

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Danish Egg And Bacon Cake / Dansk Egg- og Baconpanne

A breakfast recipe from “The Love Of Cooking” (Kjærligheten Til Matlaging) published published by Ebury Press in 1972
Danish Egg And Bacon Cake / Dansk Egg- og Baconpanne

The Danes take breakfast seriously (as they do all other meals) so a dry slice of bread with a quickly added spread will hardly do after the morning shower in that neck of the woods. This delicious skillet dish should prove my point – Ted

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Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

A spicy Quiche recipe found on teatimemagazine.com
Miniature Blue Cheese Quiches / Miniatyr Quicher med Gorgonzola

The sharp taste of gorgonzola cheese adds extra zip to these Miniature Blue Cheese Quiches.

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Bacon Pancakes / Fleskepannekaker

A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in 1991
Bacon Pancakes / Fleskepannekaker

The childhood dream in the old days for many Norwegian children was to eat bacon pancakes as often as they wanted, and as many as possible. But pancakes takes time to cook, and there were usually several people round the table, so the cakes had often dispensed equally between the them.

One hardly ever hear of people eating bacon pancakes  any more. That’s a pity really, because it is a delicious dish, particularly served with lingonberry jam as suggested in the recipe – Ted

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Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

A delisious Afternoon Tea sandwich recipe found
on teatimemagazine.com

Ham, Pineapple, and Cucumber Sandwiches / Skinke, Ananas, og Agurk Sandwicher

These pretty Ham, Pineapple, and Cucumber Sandwiches,
garnished with thin slices of cucumber, will add a touch of elegance
to your tea table.

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Salsa Verde – Green Sauce / Grønn Saus

A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word)
published by Schibsted in 1971

Salsa Verde - Green Sauce / Grønn Saus

One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.

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Old Lady’s Spread on Pumpernickel / Tantröra på Pumpernickel

A classic Swedish starter recipe found on koket.se
Tantröra på pumpernickel_post

Nice little starter with smoked salmon, potatoes, eggs, and pickles. Can be served to old geezers too, but they do have their own spread called Punter’s Mix as well.

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Smoked Salmon on Mustard-Chive and Dill Butter Toasts / Røkt Laks på Sennep,Gressløk og Dillsmør Toasts

A great snack or starter found on food52.com
Smoked Salmon on Mustard-Chive and Dill Butter Toasts_food52_post

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Chinese Inspired Mushroom Toast / Kinainspirerad Svamptoast

A tempting sandwich recipe foubd in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985

kinainspirerad svamptoast_post

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Ymer Potato Salad / Ymer-Kartoffelsalat

A classic Danish salad found in “God Mat – Let at Lave”
(Nice Food – Easy To Make) published in 1976
ymer-kartoffelsalat_post

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Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days.

Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairy farmer E. Larsen in Hatting registered his new soured milk product as ymer; the name was then used by other dairies that began making the product.

Ymer is made with the help of a starter culture, which is added to skimmed milk (milk whose fat content is typically 0.1% and generally no higher than 0.5%). It is kept at 18° C until the pH drops to 4.6. The serum is broken down and drained after fermentation, and cream is added.

Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk.

Ymer is used in breakfasts, snacks, desserts, dressings and baking. The traditional breakfast topping is ymerdrys (“ymer sprinkle”), which is a mix of rugbrød breadcrumbs and brown sugar.

1 deciliter of ymer contains 146 kJ (35 kilocalories). It can be substituded with sour cream if impossible to get hold of.