Homemade Norwegian Christmas Sausages / Hjemmelaget Julepølse

An old-fashioned recipe for Norwegian Christmas sausages found on meny.no
Homemade Norwegian Christmas Sausages / Hjemmelaget Julepølse

Making home-made Christmas sausages like these is easier than you think! With this good old-fashioned recipe you will make sausages that tastes amazing. Enjoy them even in the weeks before Christmas. You can make them well in advance, they freeze very well.

000_england_recipe_marker_nytraditional badge christmas000_norway_recipe_marker_ny

Advertisements

Crab Soup from Oslo / Krabbesuppe fra Oslo

A filling shellfish soup recipe from Oslo found on  matoppskrifter.no
Crab Soup from Oslo / Krabbesuppe fra Oslo

This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.

000_england_recipe_marker_nytraditional badge soup000_norway_recipe_marker_ny

Norwegian Beef Stew / Oksegryte

A classic Norwegian stew recipe found in “Gryteretter” (Stews)
published by Hjemmets Kokebokklubb in 1979
Norwegian Beef Stew / Oksegryte

Beef, onions and mushrooms simmered in white wine and sour cream. Classic Norwegian Sunday dinner.

000_england_recipe_marker_nytraditional badge norwegian_flat000_norway_recipe_marker_ny

Cheesy Potatoes / Ostepoteter

A quick potato recipe found  in  “Mat for Travle” (Food for
People in a Hurry) published by Hjemmels Kokebokklubb in 1982

Cheesy Potatoes / Ostepoteter

000_england_recipe_marker_nytraditional badge side dish000_norway_recipe_marker_ny

Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt

000_england_recipe_marker_nytraditional badge soup000_norway_recipe_marker_ny

Classic English Winter Stew / Klassisk Engelsk Vintergryte

A classic English dish found on Your Home Magazine
Classic English Winter Stew / Klassisk Engelsk Vintergryte
  Slow cooked beef stew with winter vegetables – the perfect winter warmer after long country strolls with family and friends.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Swedish Cabbage Casserole / Svensk Kålgryta

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole / Svensk Kålgryta

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

000_england_recipe_marker_nytraditional badge swedish_flat000_sweden_recipe_marker_lny

Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980

Classic Norwegian Fish Gratin / Klassisk Fiskegrateng

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.

000_england_recipe_marker_nytraditional badge seafood000_norway_recipe_marker_ny

Baked Lamb Shanks / Bakte Lammeskanker

A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 12. 1945Baked Lamb Shanks / Bakte Lammeskanker

I love finding a decent recipe on an ad because building posts like this one chalenge both the foodlover and the designer in me. And old ads are always more fun to work with because the illustrations usually are drawings like this superb watercolour and not photos – Ted

000_england_recipe_marker_nytraditional badge from ads000_norway_recipe_marker_ny

Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

A delicious lunch recipe found in “Varme Småretter”
(Hot Small Dishes) published by Gyldendal in 1991

Minced Meat in Dressing Gown / Kjøttdeig i Slåbrok

Mixed minced meat wrapped in puff pastry. The filling in this recipe consists of minced meat, spices and a pack of vegetable mix, but you can use your  vegetable mix and season to taste.

000_england_recipe_marker_ny[3]traditional badge lunch_thumb[1]000_norway_recipe_marker_ny[3]

Potato Salad with Cured Ham, Apples and Ramsons / Potetsalat med Spekeskinke, Eple og Ramsløk

A recipe for a warm potato salad found on gilde.no
Potato Salad with Cured Ham, Apples and Ramsons / Potetsalat med Spekeskinke, Eple og Ramsløk

Potato salad is always best if you mix the potatoes and the dressing, in this case with ramsoms, while the potatoes are still hot. But you can also use the leftover potatoes.

000_england_recipe_marker_nytraditional badge salad000_norway_recipe_marker_ny

Autumn Stew / Høstgryte

En middagsoppskrift funnet i “den Store Minikokeboken”
(The Big Mini Cookbook) A collection of recipe booklets
published by the Norwegian Information Office for Meat
Autumn Stew / Høstgryte

000_england_recipe_marker_nyill_023a000_norway_recipe_marker_ny

Crab Patties / Krabbekaker

A modernised version of the classic Norwegian
crab patties found on
 godfisk.no

Crab Patties / Krabbekaker

Crabs live on the bottom of the sea, from shallow beach areas down to 300-400 meter / 1000-1300 feet depth. In Norway, it is usually found as deep down to 50 meter / 165 feet and in areas with a lot of stones. Fall is the main season for catching a crab here. Then the crab are at their best, with plenty of meat in the shells and a delicious white meat in the claws.

Crab meat has been used to make patties like this in Norway for a long time. This recipe on the other hand they have been modernized via Eastern cuisines.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Sixties Tartar Sandwiches / Sekstitalls Tartarsmørbrød

A recipe for a typical sixties Norwegian weekend snack found in
“Lørdagskos” (Saturday Enjoyment) published in 1967

tartar_post_thumb[2]_thumb

I remember my mother serving sandwiches like these back when this book was new and fashionable. A little unusual for a boy in his early teens, but I quickly became used to it and I still make tartar sandwiches once in a while – Ted

000_england_recipe_marker_nytraditional badge snack000_norway_recipe_marker_ny

Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

A recipe from “Kjøkkenbiblioteket – Grillmat” (The Kitchen Library – Grilling) published by Aventura Forlag in 1992
Mustard Glazed Pork Ribs / Sennepsglasert Svineribbe

The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.

000_england_recipe_marker_nytraditional badge barbecue000_norway_recipe_marker_ny