Vegetable Pottage / Grønnsakssuppe

A everyday soup recipe for ordinary people
found on
cookit.e2bn.org
Medieval MondayVegetable Pottage_post

People have eaten a lot of soup throughout the ages, ever since they had made the first cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person’s diet. It was basically a vegetable soup, flavoured with herbs and thickened with oats. 

Ordinary people would not have been able to afford much meat, so they would rely on this soup as their staple diet together with bread and cheese. Occasionally meat bones or fish would be added when available.

000_england_recipe_marker_nytraditional badge historic000_norway_recipe_marker_ny

English Porridge / Engelsk Havregrøt

A classic breakfast porridge recipe found on food52.com
English Porridge / Engelsk Havregrøt

This porridge is just right. It calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them — and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won’t be too much, because at the end you’ll add something sweet and something milky and it will all live in harmony.

000_england_recipe_marker_nytraditional badge british_flat000_norway_recipe_marker_ny

Meat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious hearty meat soup recipe found on matprat.no
the soup councilMeat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious, hearty soup with game meat or beef for cold autumn and winter evenings. The soup can advantageously be made a day in advance so the flavors can develop.

000_england_recipe_marker_nytraditional badge soup_flat000_norway_recipe_marker_ny

Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A breakfast recipe from “Sunt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Oat Porridge and Compote of Dried Fruit / Havregrøt og Kompott av Tørket Frukt

A bowl full of steaming, old-fashioned oat porridge taste great with spicy fruit compote and a dollop of yogurt on top.

I grew up eating oat porridge every weekday as a kid. Mom soaked the oats over night and made the porridge in the morning. It was not a fancy kind like the one above, just plain porridge with a little milk and a drizzle of sugar, but I loved it anyway – Ted

000_england_recipe_marker_nytraditional badge breakfast_flat000_norway_recipe_marker_ny

Oat Bread / Havrebød

A great bread recipe found on spar.no
Oat Bread / Havrebød

Oats are sweet, earthy-flavored grains. They are low in fat and cholesterol free. They are also easily digested and provide a great source of protein. Oats have almost no gluten so flour made from oats needs to be mixed with white or whole wheat flour for yeast breads. The more oats you use, the denser and more crumbly your bread will be.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

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

000_england_recipe_marker_nytraditional badge norwegian_flat000_norway_recipe_marker_ny

The Christmas Recipes – Part 27

The Christmas Recipes – Part 27

Candied Clementine Slices / Kandiserte Klementinskiver

Candied Clementine Slices / Kandiserte Klementinskiver

Oat Macaroons / Havremakroner

Oat Macaroons / Havremakroner

Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

A delicious dessert recipe found on allrecipes.com
Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

If you love rhubarb-strawberry mixtures, you’ll love
this sweet rhubarb crisp.

000_england_recipe_marker_ny000_norway_recipe_marker_ny