This tasteful variation of dessert cream made with barley was widely used in the old days, because it is a grain that is easier to grow at our latitudes than some other varieties of grain. This recipe was submitted by Nes Associated Country Women in Hallingdal to Norway’s Associated Country Women recipe relay in 2012.
A new twist on an old classic found in “Kremdager” (Cream Days) a free E-booklet published by tine.no
Pavlova cakes are named after the Russian ballet dancer Anna Pavlova. The Pavlova cake is flaky, crispy and melts in the mouth. A success at any party and a cake that’s easy to make. A temptation on any coffee table.
Two delicious hot milk drinks found on “Varme Melkedrikker – Oppskrifter og Inspirasjon” (Varm milk drinks – Recipes and Inspirtion) a free e-booklet published by tine.no
When autumn starts to get cold, it is great to enjoy a warm and delicious milk drink. No matter if it is at home in front of the fireplace or on a chilly hike. Hot milk drinks warm both inside and out. Hot cocoa, chai tea, chocolate milk with coriander or mint. There are countless variations you can make and it’s just your imagination that sets the limits.
A classic Norwegian autumn dessert found in “Lettvint for Små Familier” (Easy for Small Families) published by Hjemmets Kokebokklubb in 1980
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.
Traditionary lefse spread from West Agder in southern Norway. Sweet cheese has traditionally been eaten in several parts of the country and is sometimes known as egg cheese. This was often a regular feature on the menu at Christmas and at other festivities.
This recipe was submitted by Eiken Associated Country Women to Norwegian Associated Country Women’s recipe relay in 2012.
A classic Norwegian dessert recipe found on matprat.no
Cream ring is a type of cream pudding where the cream should not be heated during the cooking. The ring taste deliciously with a fresh touch that goes perfectly with fruit and berries and of course fruit or berry compotes
A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish) published by Hjemmets Kokebokklubb in 1980
This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted