I have already posted several recipes for Norwegian sour cream porridge on this blog and here comes one more. These recipes vary from hamlet to hamlet and county to county. This one from Lærdal, for example, is made with semolina. I have not seen that before – Ted
This tasteful variation of dessert cream made with barley was widely used in the old days, because it is a grain that is easier to grow at our latitudes than some other varieties of grain. This recipe was submitted by Nes Associated Country Women in Hallingdal to Norway’s Associated Country Women recipe relay in 2012.
Two delicious hot milk drinks found on “Varme Melkedrikker – Oppskrifter og Inspirasjon” (Varm milk drinks – Recipes and Inspirtion) a free e-booklet published by tine.no
When autumn starts to get cold, it is great to enjoy a warm and delicious milk drink. No matter if it is at home in front of the fireplace or on a chilly hike. Hot milk drinks warm both inside and out. Hot cocoa, chai tea, chocolate milk with coriander or mint. There are countless variations you can make and it’s just your imagination that sets the limits.
a wholesome and delicious pancake recipe from kiwi.no
These juicy pancakes are first and foremost incredibly tasty. Since more than half of the flour is whilmeal, they are rich in both dietary fiber, iron and B vitamins. Eggs and extra light milk also contribute with a lot of protein of the highest quality.
Traditionary lefse spread from West Agder in southern Norway. Sweet cheese has traditionally been eaten in several parts of the country and is sometimes known as egg cheese. This was often a regular feature on the menu at Christmas and at other festivities.
This recipe was submitted by Eiken Associated Country Women to Norwegian Associated Country Women’s recipe relay in 2012.
Delicious porridge with long traditions. This recipe is taken from “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.
Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.