Vasalopp Cookies / Vasaloppkjeks

A Swedish classic found on alleoppskrifter.no
Vasalopp Cookies / Vasaloppkjeks

Vasaloppet (Swedish for ‘The Vasa Race’) is an annual long-distance cross-country ski race held on the first Sunday of March. The 90 km (56 miles) course starts in the village of Sälen and ends in the town of Mora in northwestern Dalarna, Sweden. It is the oldest and longest cross-country ski race in the world, as well as the race with the highest number of skiers.

The race was inspired by a notable journey made by King Gustav Vasa when he fleeing from Christian II’s soldiers in 1520. The modern competition started in 1922 and it has been a part of the Worldrace events since 1978.

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Prune Porridge with Creamy Milk / Sviskegrøt med Fløtemelk

A classic Scandinavian dessert porridge found on tine.no
Prune Porridge with Creamy Milk / Sviskegrøt med Fløtemelk

Delicious, traditional porridge with creamy milk. This is the traditional Christmas Eve dessert for many Scandinavians. Prune porridge is very easy to make and it is perfect after a hearty dinner.

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Flying Jacob / Flygende Jacob

A Swedish speciality found on geniouskitchen.com
Flying Jacob / Flygende Jacob

An ‘oddball’ recipe of Swedish origin, slightly adapted  The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.

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Lufsa – Swedish Pork Mould / Öländsk Fläskpudding

An example of traditional Swedish farmhouse cooking
found in “Kunglig Spis” (Royal Range) by Håkan Håkanson

Lufsa – Swedish Pork Mould / Öländsk Fläskpudding

Håkan Håkanson author of the book writes: “I found  this and other very old recipes in this book when searching for dishes for a competition arranged for old Swedish dishes.”

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Swedish Bellman’s Mould / Bellmanslåde

classic Swedish mould bake found in “Kunglig Spis”
(Royal Range) publicerad 1982

Swedish Bellman’s Mould / Bellmanslåde

Bellman’s mould has been said to be a variation on Jansson’s Temptation. But really it’s just the opposite!

This mould was one of Stallmästargården’s specialties in the 1920s and 1930s, and was very popular both as snack and as a full luncheon. Jansson’s temptation eventually developed as a variation on the Bellman Mould.

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Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

A classic Swedish lunch recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978Fish fillets with Crab Sauce / Fiskefilet Med Krabbe

Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.

This is a nice dish for a lunch party – it is not too time-consuming to make either. The fish you use should be firm. An admonishing word along the way: Make sure the mushrooms are browned properly, not boiled.

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Norwegian Red Currant Dessert / Ripsdessert

An old-fashioned dessert recipe found in “Desserter”
(Desserts) published by Hjemmets Kokebokklubb in
1981

Norwegian Red Currant Dessert / Ripsdessert

The cream for this dessert tastes delicious poured over all manner of fruit and berries. The sauce should not stand too long after it is finished, no more than 3-4 hours.

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Caraway Cabbage Soup from Northern Norway / Karvekålsuppe fra Nordland

A vegetable soup recipe found on matoppskrift.no
Caraway Cabbage Soup from Northern Norway / Karvekålsuppe fra Nordland

Caraway cabbage is the young leafy rosettes of the caraway plant. The cabbage is harvested early in the spring and is ideal for cooking. Here  this exciting spring green is used in a soup. Try it youself!

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Swedish Lamb Stew in Dill Sauce / Svensk Stuet Lam i Dillsaus

A classic Swedish lunch recipe found on newscancook.comSwedish Lamb Stew in Dill Sauce / Svensk Stuet Lam i Dillsaus

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Old-Fashioned Norwegian Lemon Mousse / Gammeldags Sitronfromasj

A classic dessert recipe found on frukt.no
Old-Fashioned Norwegian Lemon Mousse / Gammeldags Sitronfromasj

Lemon mousse is a great old-fashioned dessert that deserves to be
added to the family menu again. Easy to make and it tastes heavenly.

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Norwegian Cloudberry Cream / Multekrem

A classic Christmas dessert found on tine.no
Norwegian Cloudberry Cream / Multekrem

Lovely and easily prepared dessert for Christmas or New Year’s Eve. Should cloudberries be hard to come by where you live, raspberries or blackberries will make an equally delicious dessert.

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Cognac Mousse / Konjakkfromasj

A recipe for a delicious dessert for grown-ups
found on
jacobs.no

Cognac Mousse / Konjakkfromasj

This is a delicious and tasty dessert you can safely serve your guests. Should you, like me, be somewhat unexcited over cognac, you can of course replace the cognac with a good dark rum. Or why not a decent port or a delicious homemade liqueur – Ted

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Marcipan Bread with Baileys and Pistachio / Marcipanbrød med Baileys og Pistacie

A new take on an old Danish Classic found on soendag.dk
Marcipan Bread with Baileys and Pistachio / Marcipanbrød med Baileys og Pistacie

The classic Danish marcipan bread with Baileys and pistachio
– it’s well worth a try!

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Mock Marzipan Without Almonds and Nuts / Falsk Marsipan uten Mandler og Nøtter

A marzipan recipe for people who are allergic to
almonds and nuts found on jacobs.no
Mock Marzipan Without Almonds and Nuts / Falsk Marsipan uten Mandler og Nøtter

Are you or someone in your family allergic to almonds and nuts? Here is a recipe for the mock marzipan made without almonds and nuts that you can use to make tasty ‘marzipan’ sweets.

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Danish Cream Toffees / Danske Flødekarameller

A Christmas sweet recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopedia)
published by Lademann in 1976

Danish Cream Toffees / Danske Flødekarameller

Cream toffees are great for Christmas gifts for friends with a sweet tooth. Put them in a big serving dish and decorate with small spruce twigs and a big red ribbon.

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