Beef and Beer Stew / Biff Og Øl Gryte

A great stew recipe by Lise Finckenhagen found on nrk.no/mat/

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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.

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Beet Bread / Rødbetebrød

A great and wholesome bread recipe found on helios.no

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What could be better than freshly baked bread with organic butter? The Norwegian National Baker Team has conjured up this wonderful bread that tastes as good as it looks!

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Spicy Lefse Bread / Krydret Lefsebrød

A traditional recipe from “Nye Mesterkokken” (The New Master Chef) published in 1974

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traditional badge2A 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.

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Queen Maud Mousse / Dronning Maud Fromasj

A classic dessert recipe found on melk.no

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Queen Maud mousse or pudding is named in honour of Norway’s former queen, married to King Olav. The dessert is also called “Haugesund Dessert”.

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Cucumber And Lemony Dill Cream Cheese Tea Sandwiches / Agurk og Sitron & Dill Kremost Te Sandwicher

A variation on the classic cucumber sandwich found on FoodNetwork

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In Context:
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

Shellfish In Hot Cream Sauce / Skalldyr I Skarp Saus

A recipe from “Forretter” (Starters) published by Hjemmets Kokebokklubb in 1982

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Buns For Hiking / Turbrød

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

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Norwegians loves the outdoors, and a week end without a hike or a some other outdoor activity is a wasted week end for us.

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.

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Syrup Cake /Sirupskake

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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This maybe a little heavy, but delicious cake that fits well as dessert after a light main course, and a slice goes down well too with a cup of afternoon coffee.

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Breakfast Bread With Wheat Bran / Frokostbrød Med Hvetekli

A nice breakfast bread recipe found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984

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Salmon Casserole / Lax I Gryta

A recipe from “Kunglig Spis” (Royal Stove) by Håkan Håkansson published by LTs Förlag in 1982

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Håkan Håkanson_imgDuring 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

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Shellfish Salad / Skalldyrsalat

A recipe from “A Picture Treasury of Good Cooking” – A Tested Recipe Institute Cook Book published in 1953

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Medieval Monday – Beef & Bacon Pie / Biff & Bacon Pai

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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.

Original Recipe:
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

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Pea Soup With Root Vegetables / Ertesuppe Med Rotgrønnsaker

A traditional soup recipe from matoppskrifter.org
Photo: Synøve Dreyer, Frukt.no

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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.

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Tomato Herring / Tomatsild

A recipe for a Norwegian Christmas time classics found on matprat.no

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Here is a recipe for a perfectly fabulous and tasty tomato herring. A classic among sandwich toppings and a flavorous part of most Norwegian Christmas time buffets. Perhaps a gift Idea?

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Seaman’s Steak / Sjømannsbiff

A Swedish classics from the commercial navy and fishing fleet found at Matprat.no

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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.

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