Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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

Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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Plum Marmalade / Plommemarmelade

An immigrated marmalade recipe found in
“Nye Mesterkokken” 
(The New Master Chef)
published by Skandinavisk Presse AS in 1974Plum Marmalade / Plommemarmelade

If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.

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Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980

Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.

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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 1982Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe

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Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean dessert recipe found on frukt.no
Raspberry Pudding with Raspberries Sauce / Bringebærpudding med Bringebærsaus

A lean and tasty dessert made from vanilla quark or yogurt and raspberries. It can be cooked well in advance and decorated just before serving. The dessert can also be served in glasses.

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Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

A recipe for a traditional Norwegian dessert recipe
found on
New Scandinavian Cooking
Traditional Norwegian Melkeringe / Tradisjonell Melkeringe

Andreas Viestad writes:  Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.

It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.

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Chicken in Cream Sauce / Kylling i Fløtesaus

A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Chicken in Cream Sauce / Kylling i Fløtesaus

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Marinated Scallop Skewers / Marinert kamskjellspyd

A grilling recipe found in  “Sunt og Godt” (Wholesome and
Delicious) published by Det Beste in 1988

Marinated Scallop Skewers / Marinert kamskjellspyd

The exceptionally smooth, but fleshy scallops taste incredibly delicious
after 4 hours in a marinade with herbs and lemon.

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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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Pancake Dessert / Pannekakedessert

A delicious dessert recipe found in “Ost i Varme og
Kalde Retter”  (Cheese in Hot and Cold dishes)
utgitt av Den Norske Bokklubben i 1988

Pancake Dessert / Pannekakedessert

Make this delicious stack of pan cakes, cut them like you would
an ordinary cake and serve with whipped cream.
A great way to end a meal.

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Baked Salmon Slices with Lemon Butter / Ovnsbakte Lakseskiver Med Sitronsmør

A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
ovnsbakt laks med sitronsmør_post_thumb[2]_thumb

Serve this delicate salmon with boiled potatoes  and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.

Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.

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Lemon Cake / Sitronkake

A quick and easy cake recipe found on  jacobs.no
Lemon Cake / Sitronkake

A delicious cake that you make quickly in an oven pan.

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Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Stuffed Crabs / Fylt Krabbe

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Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

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Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

A Thai recipe found in “Spesialiteter fra 30 Land”
(Specialities from 30 countries) by Annette Wolter
published by Norsk Kunstforlag in 1977

Thai beef in Lemon Sauce / Thailandsk Oksekjøtt i Sitronsaus

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