Traditional Norwegian Vegetable Soup with Meatballs / Grønnsaksuppe med Kjøttboller

An old Norwegian soup recipe found on matprat.no

Ground pork, a few vegetables and a bouillon cube or broth are all the ingredients you need to fill your plate with  this delicious, hot soup. Quick and easy.

Christmasy Norwegian Meatballs / Julefine Kjøttboller

A recipe for spicy meatballs found on kiwi.no

Serve these meatballs as a separate dish or as a part
of many on the Christmas buffet or at the Christmas lunch!

Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

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.

Frikadelles / Frikadeller

A Scandinavian dinner classic found on rema.no

We associate these delicious, small frikadelles first and foremost with the Danes, but they are popular all over Scandinavia. The name, on the other hand, came via Germany, probably from Italian fritto, and refers to the frikadelles being cooked in a frying pan.

Sixties Tartar Sandwiches / Sekstitalls Tartarsmørbrød

A recipe for a typical sixties Norwegian weekend snack found in
“Lørdagskos” (Saturday Enjoyment) published in 1967

I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted

Juicy Skillet Cheese Meatballs / Saftig Ostekjøttboller i Panne

A modern take on the classic Norwegian meatballs
found on gilde.no

Here you have a delicious contemporary take on the classic
Norwegian meatballs.

Taco Meatballs with Mashed Veggies / Tacokjøttboller med grønnsaksmos

Recipe for a spicy everyday dinner found on aperitif.no
 

Even though it’s a workday, it does not mean you have to eat boring food for that reason. With a simple twist, you can make a traditional dish new and exciting, like with this recipe.

Frikadelles with Tomato Sauce / Frikadeller med Tomatsaus

A dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963

This dish is typical of the dinners here in Norway in the early sixties.
Even the dinnerware and tablecloth are typical for the sixties – Ted

Beef Patties Creole / Kreolske Karbonader

A spicy pattie recipe found in “New Fashion Plates for
Your Menu” published by Planters Edible Oil Co in 1932

Creole Cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, Indian, Caribbean, Portuguese, Greek, Canarian, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

Bacon Steaks / Baconbiffer

A quick dinner recipe found in “52 Søndagsmiddager”
(52 Sunday Dinners) utgitt av Hjemmets Kokebokklubb i 1983

I hope you don’t get too disappointed when you find out that these
steakes are made of minced beef. Norwegians have a tendency to call
large thick patties for steaks. My apologies visitors

Ted

Cannelloni – Baked and Stuffed Pasta Rolls / Innbakte og Fylte Pastaruller

A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996

Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.

Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.

Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985

Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

A Spanish Twist on the Mince / Spansk Vri på Kjøttdeigen

A spicy dinner recipe found in “Sundt og Godt” (Wholesome
and Delicious) published by Det Beste in 1988

The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.

Karriboller Og Kokosris / Curry Meatballs And Coconut Rice

A contemporary Norwegian dinner recipe found on rema.no

Rema 1000 – A part of Norwegian grocers history

It began with the pursuit of a retail concept that was different than the traditional corner store. On a study trip to Germany in 1977 representatives of the Reitan Group were  impressed by the German discount chain ALDI’s implemented simplicity. When Odd Reitan opened the first REMA grocers February 15th, 1979 at Bromstad in Trondheim it was an ALDI imitation.

The initial phase

In the initial phase the selection was limited to 500-600 articles, but this range was too narrow to be profitable. The store in Mo i Rana, which opened the following year, therefore increased the range of products to 1,000 articles. This was a great success and was continued in the three stores which from then went by the name REMA. It also led to the name of the chain being changed to Rema 1000 – an abbreviation for Reitan Food, 1000 articles.

Expansion

The REMA 1000 concept has over the years been developed and improved, and the range of articles has changed in step with the times and customers’ shopping habits. But the Reitan Group still work by the same original philosophy.

Today

The Reitan family are among the richest people in Norway and not long ago people like that had a social conscience. But not in our day and age, The Reitan Group has recently changed their beer distribution routines to increase their earnings even more and it is already begining to cost people their jobs at local breweries. Mack Brewery in Tromsø announced today that they are forced to let 35 people go.