An immigrated marmalade recipe found in “Nye Mesterkokken” (The New Master Chef) published by Skandinavisk Presse AS in 1974
If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.
A classic Norwegian fish dish found in “Fisk og Skalldyr” (Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980
Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.
Black currant will make a delicious liqueur. Liquor came to Norway in the 16th century. At that time, the pharmacies were responsible for the sale, under the label “medicine for everything”. Initially it was imported, but soon Norwegians learned to produce it by fermentation of grain or potatoes and distillation. Making liqueurs for Christmas is a long tradition in many Norwegian families, including my own.
This recipe is taken from the book “Drink from Østfold”, published by Østfold Associated Country Women in 2007. If you start now, the liqueur will be finished well in advance of Christmas.
Norwegian farmhouse bread is an airy and tasty bread that is well suited both for the lunch box and for sandwiches. With wholemeal rye, fine wholemeal wheat flour, oatbran and light molasses it is a healthy alternative.
A traditional Norwegian recipe found on matprat.no
Indulge in a classic everyday Norwegian dessert when you feel like feeding your sweet tooth after the meatballs or fish patties. This fruit porridge is made with apples, plums and raisins, but there is room for variations here!
Andreas Viestad writes: Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.
It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.
A recipe for classic Norwegian potato cakes found in “Mat for All” (Food for All) published by Tiden Norske Forlag in 1985
Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.