Norwegian Cod with Egg Sauce / Torsk med Eggesmør

A classic Norwegian recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

Norwegian Cod with Egg Sauce / Torsk med Eggesmør

This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.

I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.

Ted
Winking smile

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Fried Mackerel with Sour Cream Sauce / Stekt Makrell med Rømmesaus

A classic Norwegian fish recipe found on matprat.no
Fried Mackerel with Sour Cream Sauce / Stekt Makrell med Rømmesaus

This is a serving method that has been used in the eastern part of Norway for time immemorial. One can of course cook the whole fish, but here it is chosen to use fillets. Slightly simpler considering that the super delicious sauce traditionally steals a lot of attention on the plate both from fish, cucumber salad and lemon.

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Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

A classic Norwegian side dish recipe found on frukt.no
Homemade Stewed Cabbage / Hjemmelaget Stuet Kål

Stewed cabbage is a classic Norwegian side dish that you easily make yourself. It is usually served with meat balls, dinner sausages and any sort of smoked meat.

You can buy packages of half finished stewed cabbage (cooked, dried cabbage flakes and the dry ingredients for the sauce) at most grocers here in Norway, but the result is nothing compared with what you get if you cook stewed cabbage from scratch yourself.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Round Crispbread / Runde Knekkebrød

A recipe for Norwegian crispbread found on brodogkorn.no
Round Crispbread / Runde Knekkebrød

These round crispbread are both wholesome, delicious and easy to make with wheat and whole wheat. They are great for breakfast with your favourite spread and keeps you feeling nice and full until lunch.

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Potato Lefse / Potetlefse

A traditional Norvegian lefse recipe found on brodogkorn.no
Potato Lefse / Potetlefse

Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.

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The History of Lutefisk

An article found on whatscookingamerica.netLutefisk_01

It is said that about half the Norwegians who immigrated to America came in order to escape the hated lutefisk and the other half came to spread the gospel of lutefisk’s wonderfulness.

– Norwegian-American saying

Lutefisk History

Lutefisk (pronounced lewd-uh-fisk) is dried cod that has been soaked in a lye solution for several days to rehydrate it.  It is rinsed with cold water to remove the lye, then boiled or baked, and then served with butter, salt, and pepper.

Lutefisk_02

The finished lutefisk usually is the consistency of Jello.  It is also called lyefish, and in the United States, Norwegian-Americans traditionally serve it for Thanksgiving and Christmas.  In many Norwegian homes, lutefisk takes the place of the Christmas turkey.  In Minnesota and Wisconsin, you can find lutefisk in local food stores and even at some restaurants. It is a food that you either love or hate, and, as some people say, “Once a year is probably enough!”

During the fall in Wisconsin, people watch their local newspapers for announcements of lutefisk suppers, which are usually held in Norwegian churches.  Usually every Norwegian church will host at least one lutefisk supper between October and the end of the year.  The dinners have become so popular that lovers of this special cod dish drive great distances, and these are not just people of Scandinavian descent.

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The history of lutefisk dates back to the Vikings.  On one occasion, according to one legend, plundering Vikings burned down a fishing village, including the wooden racks with drying cod.  The returning villagers poured water on the racks to put out the fire.  Ashes covered the dried fish, and then it rained.  The fish buried in the ashes in the ashes thus became soaked in a lye slush.  Later the villagers were surprised to see that the dried fish had changed to what looked like fresh fish.  They rinsed the fish in water to remove the lye and make it edible, and then boiled it.  The story is that one particularly brave villager tasted the fish and declared it “not bad.”

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Norwegian-Americans believe that lutefisk was brought by their ancestors on the ships when they came to America, and that it was all they had to eat.  Today the fish is celebrated in ethnic and religious celebrations and is linked with hardship and courage.


In general I love traditional Norwegian food, both the food eaten during celebrating Christmas and the traditional food eaten the year round. Having said as much that love does not embrace lutefisk, but if it is served with enough crispy bacon and mushy peas as it usually is here in Norway I do eat it.

Ted
Winking smile

Bacon Pancakes / Fleskepannekaker

A classic Norwegian dinner recipe found in “Gode Gamle Oppskrifter” (Good Old Recipes) published by Gyldendal in 1991
Bacon Pancakes / Fleskepannekaker

The childhood dream in the old days for many Norwegian children was to eat bacon pancakes as often as they wanted, and as many as possible. But pancakes takes time to cook, and there were usually several people round the table, so the cakes had often dispensed equally between the them.

One hardly ever hear of people eating bacon pancakes  any more. That’s a pity really, because it is a delicious dish, particularly served with lingonberry jam as suggested in the recipe – Ted

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Bee Stings / Bistikk

A traditional Norwegian cake recipe found in “Gjærbakst”
(Yeast Baking) published by Hjemmets Kokebokklubb in 1979

Bee Stings / Bistikk

Please don’t ask me how a cake can end up with a name like Bee Sting. I can’t imagine anyone finding anything remotely positive with getting a bee sting yet the cake is absolutely delicious. It’s a strange world is all I can say – Ted 😉

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Brown Sticks / Brune Pinner

A traditional Norwegian cookie recipe found on alleoppskrifter.no
Brune pinner_post

These cookies are often baked for Christmas in Norway, but many have the sense to enjoy them the year round. They were not part of my mother’s seven sorts baked for the holiday season, but I’ve had the good fortune to be offered them elsewhere both as a kid and as an addult. Delicious stuff I can tell you – Ted

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Frikassé On Smoked Pork Knuckle / Frikassé På Røkt Svineknoke

A traditional Norwegian dinner recipe found on alleoppskrifter.no
Frikase på røkt svineknoke - Real husmannskost_post

This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.

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Grandma’s Oat Biscuits / Bestemors Havrekjeks

A classic Norwegian biscuit  recipe found on
furkunnjmat.no via alleoppskrifter.no
Grandma’s Oat Biscuits / Bestemors Havrekjeks

Oat biscuits have been staple food in Norway for ages and someone’s granny obviously made some pretty nice ones as this recipe ended up on one of Norway’s most popular recipe sites – Ted

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Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
Roasted Salmon With Maitre d’Hotel Butter / Ristet Laks med Maitre d’Hôtel-Smør

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Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
Barley Cordial Soup / Byggryns Saftsuppe

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

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Velvety Oat Porridge / Fløyelsmyk Havregrøt

A classic Norwegian porridge recipe found on
lindastuhaug.blogg.no via alleoppskrifter.no
Fløyelsmyk havregrøt_post

For many Norwegians oat porridge is a good start to the day, but it might as well be enjoyed for lunch, dinner or supper. Adjust the batch according to your needs, and feel free to use another topping like fruit, berries, nuts, cottage cheese or similar.

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