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.
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.
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.
Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth – Original recipe
A classic dish from the Balkans found in “God Mat fra Hele Verden” (Great Food From all over The World) published in 1971
Meatballs are found in all countries in many different varieties. In Yugoslavia they are usually formed in the shape of croquettes. The farce can be made from pure beef or a mixture of beef and veal or pork. The seasoning is hotter than we are used to in Western Europe. The meatballs should be sharply browned, but must not be cooked dry.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a delicate chewit – a meat and fruit pie enjoyed in the 16th century.
Sam writes: Britain loves pies, and recipes for them can be found in cookbooks going back centuries. This month I’ve chosen a 16th-century pie called a chewit that mixes sweet and savoury flavours – a combination that was popular in the Tudor era. Recipes from that time often refer to coffins – robust pastry designed more to contain the filling than to be eaten. My version, including measurements, is based on a 16th-century recipe.
In Southeastern Michigan, “Coney Island” refers to 24-hour diners, and, the specific kind of chili-topped, grilled hot-dogs those diners serve. Invented in 1914 at a Jackson, Michigan joint called Todoroff’s Original Coney Island.
The dogs–with their beanless, meaty chili (or “sauce” as it’s called in Michigan), were so popular, many other operators soon spun their own versions.
Tzatziki (English pronunciation: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici] or in Cypriot Greek: τταλαττούρι ) is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. American versions may include lemon juice, mint, or parsley.
A nice lunch recipe found in “Sommermat” (Summer Food) published by Hjemmets Kokebokklubb in 1979
I readily admit that cauliflower is not one of my favourite vegetables, but I really think I might enjoy this tart. The cheesy sauce might just do the trick. And well, tarts are tarts, aren’t they – Ted
Cottage pie is a British classic dish. It is hearty, fillng and warming food, but frankly, is quite delicious at any time of the year.
There may look to be a lot of ingredients, but do not be put off. It is well worth the effort. Use minced beef, or be ultra thrifty, and use up leftover beef from the Sunday roast to make your pie authentic.
A new take on the traditional Norwegian meat patties
found on matprat.no
Traditional Norwegian meat patties are typically made of beef mince, but could just as well be made of chicken mince. With gravy, stewed cabbage and lingonberry jam the chicken patties get the right traditional touch.
A traditional dinner recipe from “Gode, Gamle Oppskrifter” (Good, Old Recipes) by Ingrid Espelid Hovig published by Gyldendal in 1991
This is tasty food for young and old. Cabbage roulettes are at their best made with summer cabbage or freshly harvested winter cabbage. Cabbage stored throughout the winter often gets a bit chewy. Leaf of Chinese cabbage can also be used. As filling for cabbage rolls you can use the same farce as for meatball, but make the farce a little looser. Shop bought meat farce has a nice consistency and is easy to use.
Cabbage roulettes has a long tradition as Sunday dinner here in Norway.