Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

A classic Norwegian summer dish found on prior.no
Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

Salmon and scrambled eggs are classic Norwegian summer food. I have had variations of this dish at more Norwegian outdoor restaurants than I can remember and usually the food has been as expected; Tasteful and delicious.

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Traditional Norwegian Castle Roast / Slottsstek

A recipe for a classic Norwegian Sunday dinner found in
“Cappelens Kokebok” (Cappelen’s cook Book) published in 1995

Traditional Norwegian Castle Roast / Slottsstek

Castle Roast is also called Manor House Roast – a nice old Norwegian recipe. The roast is served hot with sauce, boiled potatoes, vegetables
and cranberry jam or rowanberry jelly. A tasty spicy roast
when you want to do some extra out of a Sunday dinner.

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Traditional Norwegian Thin Bread / Tynnbrød

A traditional Norwegian pan fried bread recipe found in
“Den Store Bakeboken” (The Big Baking Book)
published by Schibstedt in 1978

Traditional Norwegian Thin Bread / Tynnbrød

Here is an old recipe for thin bread that was common before people got stoves in theirhomes. Since it calls for baking in a frying pan, the recipe is of course also well suitable for camping cooking. The frying pan works just as well on the campfire as it does on the stovetop at home – Ted

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Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

A traditional Norwegian baking recipe found on kiwi.no
Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten  wort cakes
for over 300 years in Norway.

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Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.

Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.

The Truth About the Norwegian Meatballs

The Truth About the Norwegian Meat Balls

If you are not a Norwegian you might think that what you see on the picture above is a relatively simple traditional Norwegian dinner. I admit that it looks innocent enough, but it is far from. The dish above is the yardstick with which every newlywed woman in Norway is measured.

Her reputation as a housewife is placed on the scales the first time she makes meatballs for her husband. What sort of mince meat is she useing, what sort of spices. Does she serve them with stewed cabbage or stewed peas. With just the fat from the frying pan or a propper sauce. And most important around here, does she serve it with propper cranberry jam or just fresh cranberries stirred with sugar.

The worst thing for the young woman is that she has no way of knowing how to get it right, because what it all comes down to is, does her husband say when he taste them; “They are not as good as my mother’s” or “These were delicious, luv.”

Her reputation is as you now understand in the hands of her mother-in-law’s cooking. And worst is, said mother-in-law may be the crappiest cook for miles around, her devoted son will love her crappy meatballs anyway.


Traditional food is no joking matter around this
neck of the woods I can tell you

Ted
Winking smile

Liver with Apples and Bacon / Lever med Epler og Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon / Lever med Epler og Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

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Norwegian Wheat Biscuits / Hvetekjeks

A classic Norwegian  biscuit recipe  found in “Den Store Bakeboken” (The Big Baking Book) published Schibstedt in 1978Norwegian Wheat Biscuits / Hvetekjeks

Biscuits, whether made with rye, oats or wheat, are very popular
in Norway. Any biscuit with good butter and Norwegian goat cheese
will bring good childhood memories for most of us. At least for me

Ted
Winking smile

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Norwegian Sunshine Buns / Solskinnsboller

A bun recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978
Norwegian Sunshine Buns / Solskinnsboller

In Northern Norway, these are usually called just “Solboller”
(Sun Buns) and they are eaten  at the end of the dark winter
to celebrate that the sun has returned.

You might have seen other recipes for Norwegian
Sunshine Buns, there is a multitude of them
out there. I’ve even posted at least one earlier – Ted

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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

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Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

A classic Norwegian bun recipe found on tine.no
Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.

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Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

Traditional Norwegian grub at its best. Recipe found on godt.no
Grated Potato Balls and Smoked Pork Knuckle / Raspeball med Røkt Svineknoke

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

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Almond Eyes / Mandeløyne

A cookie recipe from “Kaker til Kaffekosen” (Cakes for a
Cosy Cup of Coffee ) i serien “Ingrids Beste” (Ingrid’s Best) published by Gyldendal in 1991

Almond Eyes / Mandeløyne

This dough is very easy to work with, so baking these cakes does not take as long as you may think.

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Lunch Rolls with Cheese / Lunch Rundstykker med Ost

A baking recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt i 1978

Lunch Rolls with Cheese / Lunch Rundstykker med Ost

Norwegians seldom eat hot lunches, so fresh bread or rolls is important stuff here round that time of the day whether we’ve packed our lunch before leaving home or buy sandwhiches at a bakers or in the cafeteria at work. Special bread or rolls like these are popular here both home baked and bought.

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Italian Sausage Mould / Italiensk Pølseform

A recipe from the free booklet “Mini Kokebok – Pølser”
(Mini Cook Book – Sausages) published by the
Norwegian Meat Information Office

Italian Sausage Mould / Italiensk Pølseform

It’s a myth that dishes baked in the oven are harder to cook than other dishes. The fact is that once you have completed the preparation, the dish makes itself. Sausages also have the advantage that they are quickly done. As you see, you have good reasons and try cooking sausages this way.

A cookbook featuring nothing but sausage recipes is the most natural
thing here in Norway, we eat the stuff like we’re afraid they’ll all
mysteriously disappear from the shop shelves over night

Ted
Winking smile

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Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

An old-fasioned Norwegian soup recipe found on mytaste.no
Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

Good bread and old-fashioned soup is the recipe
for a tasty dinner

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