Norwegian Potato Dumplings / Potetklubb

A classic potato recipe found on brit.co

These dumplings are hiding a tasty little nugget of pork and they are drzzled with chopped herbs. Eat yours in one bite to taste all the flavors at once and you’ll be in hygge heaven.

Norwegian Christmas Ham with Egg Salad / Juleskinke med Eggesalat

A Christmas buffet classic found on tine.no

Christmas ham with egg salad is a classic on Norwegian Christmas buffets. The egg salad is also comes in handy when making Christmas tapas or for the lunch table.

Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982

Cheese Cream / Ostekrem

A cheese recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben in 1988

This piquant cheese cream works very well as a completion of a meal.

Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

A delicious lunch recipe found in “Varme Småretter”
(Hot Small Dishes) published by Gyldendal in 1991

Mixed minced meat wrapped in puff pastry. The filling in this recipe consists of minced meat, spices and a pack of vegetable mix, but you can use your  vegetable mix and season to taste.

Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
A free e-booklet published by tine.no

Two-Ingredient Flatbreads / Flatbrød med To Ingredienser

A simple flatbread recipe found on Better Homes and Gardens

Try adding your favorite flavors like spice mixes or herbs
to these chewy flatbreads.

Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on aperitif.no

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

White Wine Chicken / Hvitvinskylling

A chicken recipe found in “Fjærkre” (Poultry) published by
Hjemmets Kokebokklubb in 1982

Herb Mayonnaise / Urtemajones

A recipe found in“Alt Om Urter” (All About Herbs)
published by Den Norske Bokklubben in 1985

This green mayonnaise is the best accessory for cold salmon or trout, hard boiled egg or cold fish in aspic.

German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.

Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

Pork Marengo / Svinekjøtt Marengo

A dinner recipe from a card in “Better Homes
and Gardens Recipe Card Library” published in 1979

Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.

Traditional Norwegian “Lapskaus” with Brussels Sprouts / Suppelapskaus med Rosenkål

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980

Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob  and course) meaning that the course have crossed the North Sea at one point in time.

Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978

Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe

Ted