Banana Pancakes with Lime / Bananpannekaker med Lime

An exciting pancake recipe found on kiwi.no
Banana Pancakes with Lime / Bananpannekaker med Lime

This pancake can be served both for breakfast or as
dessert with chocolate sauce or cream

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Large Swedish Prawn Sandwich with Asparagus / Stor Räksmörgås med Sparris

A tempting sandwich recipe found in “Stora Boken om
Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches
and Sandwich Cakes) published in 1985Large Swedish Prawn Sandwich with Asparagus / Stor Räksmörgås med Sparris

Shrimp sandwiches are popular throughout Scandinavia.
Most restaurants and cafes have at least one variation
on the menu. This one is Swedish.

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Plaice in Lemon Sauce / Rødspetter i Sitronsaus

A seafood recipe found in “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980Rødspette i Sitronsaus_post_thumb[2]_thumb

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Roll Cake with Almond Filling / Rullekake med Mandelfyll

A delicious cake recipe found on kiwi.no
Roll Cake with Almond Filling / Rullekake med Mandelfyll

Roll cake is an old classic that never fails to delight. They are  juicy
and tasty which makes them loved by both children and adults.

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Sherry Mousse / Sherryfromasj

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

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Traditional Norwegian Sweet Cheese / Søtost

A recipe for a traditional lefse spread from southern Norway found on norsktradisjonsmat.noSøtost_thumb[2]_thumb

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.

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18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

A traditional relish/dinner recipe found on recipes,history.org
18th Century Potatoe Balls / Potetballer fra det 18ende Århundre

Perhaps the most interesting aspect of this recipe is Mary Randolph’s direction to boil the potatoes with skin on to keep the starch in for frying. In many historic recipes, the technique is not spelled out as one would require in modern recipes. However, 18th century cookbook authors assumed that the reader was already a cook and familiar with a variety of processes.

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Wholesome Oatmeal Pancakes / Grove Havrepannekaker

A recipe for little more wholesome pancakes meny.no
Wholesome Oatmeal Pancakes / Grove Havrepannekaker

Try this recipe for healthy, delicious oatmeal pancakes. This recipe is made with oatmeal and is made in no time. If you want a small recipe for theese pancakes, use just half of each ingredient and it is perfect for two!

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The Eidsberg Lefse / Eidsberglefsa

A local Norwegian lefse recipe found on
norsktradisjonsmat.no

The Eidsberg Lefse / Eidsberglefsa

Eidsberg, is a municipality in the inner part of Østfold county, east of Glomma. The municipality includes the lowlands on the east bank of Glomma and the forest lakes eastwards to the watershed towards Halden watercourse. Eidsberg municipality was established in 1837 by the introduction of local self-government.

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Soft Lefse from Løvøy / Mørlefse fra Løvøy

A lefse recipe found on matoppskrift.no
Soft Lefse from Løvøy / Mørlefse fra Løvøy

There are certainly more than a hundred different recipes for lefse
around in Norway. This one from Løvøy  is one of them – Ted

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Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

A lunch recipe from “Mett På En Litt Sunnere Måte” (Satisfied
in a little healtier way) a free E-booklet published by
 tine.no

Cottage Cheese and Corn Patties / Cottage cheese– og Maispletter

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Swedish Egg Cake / Svensk Eggekake

A traditional Swedish lunch/dinner recipe found in
“Carl Butler’s Cook Book” published i Norwegian
by Cappelen i 1974

Swedish Egg Cake / Svensk Eggekake

Nordic cookbook history was written in 1974. That year a bunch of 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 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.

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Scottish Tattie Scones / Skotske Tattie Scones

A traditional Scottish breakfast recipe found on what
was then called
about.com

Scottish Tattie Scones / Skotske Tattie Scones

No Scottish breakfast would be complete without Tattie scones – Tattie being a familiar term for potatoes. There are many Scottish recipes for Tattie Scones. Some argue that Tattie Scones should not include egg, but the egg helps to glue the potatoes together and makes a lighter scone. To add one or not is your call.

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Eggs Marvelous / Fantastiske Egg

A breakfast/lunch recipe found in “Knudsen Recipes For Greater
Food Value” published by Knudsen Creamery Co in 1957

Eggs Marvelous / Fantastiske Egg

Another egg dish from the fifities. Feel free to add a little spice
to taste to make it a more contemporary dish.

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Skillet Eggs Creole / Kreolske Egg Posjert i Panne

A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Eggs Creole / Kreolske Egg Posjert i Panne

For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.

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