Orange Mousse / Appelsinmousse

A delicious dessert fount in “Med Frukt og Bær”
(With Fruit and Berries) utgitt av Hjemmets Kokebokklubb i 1982

Scandinavian Remoulade Sauce / Remuladesaus

A popular Scandinavian condiment found on geniuskitchen.com

This sauce is delicious with all kinds of things! Shrimp, chicken, sausages….there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, But has been common in Scandinavia since the he end of the 19th century at least. It is particularly nice with deep fried plaice together with cucumber salad and boiled potatoes.

Norwegian Red Currant Dessert / Ripsdessert

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

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.

Norwegian Sausage Salad / Pølsesalat

A quick and easy salad recipe found in “Cappelens Kokebok” (Cappelen’s Cook Book) utgitt i 1991

Since we Norwegians are crazy about sausages of any kind, it is
not surprising that we use them in salads as well, like here.

Norwegian Cinnamon Sticks / Kanelpinner

A simple and quick recipe for Norwegian
Christmas cookies found on melk.no

Looking for a Christmas cookie that is easy to make?
Then these cinnamon sticks are just the thing for you!

Berliner Wreaths / Berlinerkranser

The recipe for one of the really classic Norwegian
Christmas cookie found on mills.no

Berlin wreaths are a real Norwegian Christmas classic and are for many a must for Christmas! In my childhood home they were always one of the seven sorts of cookies my mother baked for Christmas. The cakes are small and crispy, with a beautiful sweet taste that almost melts on the tongue – Ted

Sixties Tartar Sandwiches / Sekstitalls Tartarsmørbrød

A recipe for a typical sixties Norwegian weekend snack found in
“Lørdagskos” (Saturday Enjoyment) published in 1967

I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted

Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

A traditional Norwegian kake recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974

This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.

Chocolate Dreams / Sjokoladedrømmer

A dream of a snack found in “Sjokolade” (Chocolate)
published by Hjemmets Kokebokklubb in 1984

Blond Chocolate Mousse / Lys Sjokolademousse

A chocolate dessert recipe found in “Kremdager”
(Cream Days) a free E-booklet published by tine.no

Queen Maud Mousse / Dronning Maud Fromasj

A classic Norwegian dessert found in “Kremdager”
(Cream Days) a free E-booklet published by tine.no

This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple  – and this is how this dessert got its lovely name.

Danish Almond Crescents / Mandelhorn

A baking recipe found in “MENU Internationalt Madleksikon” (MENU International Food Encyclopeda)
published by Lademann  1976

Sherry Mousse / Sherryfromasj

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1980

Traditional Norwegian Berry Porridge with Raw Cream / Bærgrøt med Råkrem

A traditional Norwegian dessert recipe found on spar.no

Berry porridge with a raw cream is a delicious summer treat you’ll love.
Enjoy it outside in the garden or on the terrace when the weather allows.

Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.