Steak with Mushroom Sauce / Biff med Soppsaus

A recipe for a tasteful lunch or dinner found in
“Lær Mer om Sopp” (Learn More about Mushrooms) 
published by BAMAgruppen in 1982

Steak with Mushroom Sauce / Biff med Soppsaus

Steaks with mushroom sauce is served with deep fried potatoes
and leek in thin strips and a mixed salad.

000_england_recipe_marker_nytraditional badge markedfresh vegetables000_norway_recipe_marker_ny

“Yellow Skillet” with Smoked Salmon / “Gul Panne” med Røkelaks

A quick and easy dinner recipe found on rema.no
“Yellow Skillet” with Smoked Salmon / “Gul Panne” med Røkelaks

So easy to make! Eggs and smoked salmon, a classic combination and
just as suitable for a simple family dinner as for a lazy Sunday lunch.
Simply the perfect egg recipe  – finished in a few minutes.

000_england_recipe_marker_nytraditional badge lunch000_norway_recipe_marker_ny

Sausage with Curried Apples / Pølse med Karriepler

A quick and simple lunch recipe found in “Mini Kokebok – Pølser” (Mini Cook Book – Sausages) a free booklet
published by the Norwegian information Office for Meat

Sausage with Curried Apples / Pølse med Karriepler

This simple dish based on only 5 ingredients; Sausages, cheddar, apples, leeks and curry are made in no time and looks as
delicious as it tastes.

000_england_recipe_marker_nytraditional badge lunch000_norway_recipe_marker_ny

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

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

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.

000_england_recipe_marker_nytraditional badge soup000_norway_recipe_marker_ny

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

000_england_recipe_marker_nytraditional badge soup000_norway_recipe_marker_ny

In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Farmhouse Pasta / Bondepasta

A farmhouse recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms) published by BAMA gruppen in 1982
Farmhouse Pasta / Bondepasta

A nice way to showcase tasty mushrooms – in a simple,
creamy, delicious mushroom pasta!

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Traditional Swedish Boiled Lamb in Dill Sauce / Kokt Lamm i Dillsås

A classic Swedish recipe for boiled lamb in dill sauce
found on
receptfavoriter.seTraditional Swedish Boiled Lamb in Dill Sauce / Kokt Lamm i Dillsås

A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.

If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.

000_england_recipe_marker_ny000_sweden_recipe_marker_lny

Traditional Norwegian Sodd / Tradisjonell Sodd

A traditional Norwegian dinner recipe found on spar.noTraditional Norwegian Sodd / Tradisjonell Sodd

Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!

Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Mexican Chicken Soup / Meksikansk Hønsesuppe

A quick soup recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982Mexican Chicken Soup / Meksikansk Hønsesuppe

The RecipeReminiscing Soup Council strikes again

Ted
Winking smile

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Traditional Norwegian Stewed Fish / Plukkfisk

A traditional Norwegian dish found on matprat.no
Traditional Norwegian Stewed Fish / Plukkfisk

Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.

000_england_recipe_marker_nytraditional badge seafood000_norway_recipe_marker_ny

English Casserole / Engelsk Gryte

A quick dinner recipe found in “Mat for Travle” (Food for
Busy People)
published Hjemmets Kokebokklubb in 1982

English Casserole / Engelsk Gryte

I’m not quite sure why the authors of the book has chosen to call this dish English Casserole, it could just as easily has been from any of the Scandinavian countries. Not that this matter much, recipes have traveled to and fro over the North Sea for more than a 1000 years so who care where it came from initially, it looks delicious – Ted

000_england_recipe_marker_nyNorth Sea000_norway_recipe_marker_ny

Cock-a-Leekie Soup / Kyllingsuppe med Purre

A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970

Cock-a-Leekie Soup / Kyllingsuppe med Purre

While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.

000_england_recipe_marker_nytraditional badge scottish_flat000_norway_recipe_marker_ny

White Leek Bruet / Hvit Purre Bruet

A recipe from 1420 found on Inn At The CrossroadsWhite Leek Bruet / Hvit Purre Bruet

Chelsea at “Inn At The Crossroads” writes: The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statement. Each bite transitions from the saltiness of the broth, to the soft flavors of the leeks and pork, then ends with a strong nutty, crunchy finish. I’ve made it as in the original, but if I were to make it again, I might include a sprig or two of herbs for some added nutrients and complexity. It would also be tasty paired with a nice toasted slice of dark rye bread.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

Split Pea & Ham Soup / Gul Ertesuppe med Skinke

A recipe for a warming, filling soup found on oxo.co.ukSplit Pea & Ham Soup / Gul Ertesuppe med SkinkeSplit Pea & Ham Soup / Gul Ertesuppe med Skinke

This recipe is English, but it might just as well have been Norwegian. I’ve eaten many a bowl of soup like this in my childhood and I stil make it ever so often. You might safely say it is one of my favourite soups – Ted

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Spicy Bacon and Potato Soup / Krydret Bacon- og Potetsupp

A hot in both meaning of the word soup recipe
found on
allers.no
260_krydret bacon og potetsuppe_post
Nothing is better than a hot soup with spicy flavours on
cold winter days!

000_england_recipe_marker_nytraditional badge soup_flat000_norway_recipe_marker_ny