Lise Finckenhagen started working at Bagatelle (The only Norwegian restaurant with two stars in the Michelin Guide) under master chef Eyvind Hellstrom at age 16, and is today a popular cook both in Norway’s largest newspaper and in radio and television. She is a self-proclaimed cake monster and she thought of Dad and Father’s Day when she made meat stew with beer in in a popular radio show “Nitimen” (The Ninth Hour) in the second week in November.
A great and wholesome bread recipe found on helios.no
A traditional recipe from “Nye Mesterkokken” (The New Master Chef) published in 1974
A buttered soft lefse is for many Norwegians the very best they can have with a nice cup of coffee or tea. It doesn’t need any spreading other than good, real butter, then fold it or roll it. Try these lefse that you bake and rise like you would bread.
A variation on the classic cucumber sandwich found on FoodNetwork
Cucumber sandwiches contain little protein and so are generally not considered sustaining enough to take a place at a full meal. This is deliberate; cucumber sandwiches have historically been associated with the Victorian era upper classes of the United Kingdom, whose members were largely at leisure and who could therefore afford to consume foods with little nutritive value. Cucumber sandwiches formed an integral part of the stereotypical afternoon tea affair.
By contrast, people of the era’s lower working classes were thought to prefer a coarser but more satisfying protein-filled sandwich, in a “meat tea” that might substitute for supper.
Text from Wikipedia
Great buns for hiking found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984
These are hearty buns with cheese filling perfect for a hike in the woods. No extra butter needed. Just as good with a cup of cocoa, tea or coffee.
A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977
A recipe from “Kunglig Spis” (Royal Stove) by Håkan Håkansson published by LTs Förlag in 1982
During the 2nd World War, Håkan Håkansson survived passing German mines and submarines, came to London and started as a chef at the Swedish Embassy. There he met Prince Bertil, who was naval attaché, and a long culinary collaboration began.
After the war, Håkan Håkansson followed the Prince back home and became court cook, first at the Royal Palace, then at the Prince’s Villa Solbacka at Djurgården. Håkan Håkansson also followed the Prince on numerous trips down to Villa Mirage on the Riviera.
Most of the recipes in “Kunglig Spis” are derived from Håkan Håkansson and Prince Bertil’s joint experimentation in the kitchen. And the result is a treasure trove for anyone who likes to cook and eat good food!
And from now on my visitors can eat food right from the “royal stove” through these recipes – Ted
At The Inn At The Crossroad they write: The sweetness of this medieval pie comes from added fruit and honey. As the pie bakes, the fruit melts, giving a lovely counter-taste to the tart vinegar and salty bacon. The fruit flavour fades into the background and what remains is a sweet, rich meat pie with an easy medley of flavours.
To make Pyes. Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it, suet or marrow a good quantitie, a lytell vynegre, pruynes, great reasons, and dates, take the fattest of the broath of powdred beefe. – A Propre new booke of Cokery, 1545
Pea soup is real traditional food that deserves to be made a lot more often. In this recipe, there are extra root vegetables added to make the soup smooth and full of flavour. Make a lot and freeze for later.
A recipe for a Norwegian Christmas time classics found on matprat.no
A Swedish classics from the commercial navy and fishing fleet found at Matprat.no
Even made in a cramped galley far out to sea the food should taste good. Then it was nice with a dish that more or less made itself in the oven, so bench space could be used for something else. Seaman’s steak originates from Sweden, but there has certainly also been served similar dishes on board Norwegian ships and fishing boats. Beer gives the dish its distinctive flavour.