Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful and tasty sauce found on frukt.no
Sweet and Sour Plum Sauce / Sursøt Plommesaus

A useful sweet and sour sauce delicious in wok dishes with vegetables or as dips for spring rolls. It also tastes delicious with fried chicken and fish dishes.

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Orange Mousse / Appelsinmousse

A delicious dessert fount in “Med Frukt og Bær”
(With Fruit and Berries) utgitt av Hjemmets Kokebokklubb i 1982

Orange Mousse / Appelsinmousse

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Warm Orange Drink with Ginger / Varm Appelsindrikk med Ingefær

A spicy warm Christmas drink found on kiwi.no
Warm Orange Drink with Ginger / Varm Appelsindrikk med Ingefær

Oranges and ginger tastes of winter and Christmas.

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Christmas Ice Cream with Orrange Salad / Juleis med Appelsinsalat

A Danish desset temptation found on dansukker.dk
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Enjoy the Christmas flavors in both the ice cream and the salad
– can be served as a delicious dessert already during advent.

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Norwegian Christmas Salad / Julesalat

A recipe for a spicy salad found on meny.no
Norwegian Christmas Salad / Julesalat

A delicious salad with Greek type of yogurt, fruit and herring. Perfect as an accessory on the Christmas brunch table or buffet! A recipe with taste of Christmas.

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Orange Wedges Diped in Chocolate / Appelsinbåter Dyppet i Sjokolade

A recipe for simple and refreshing Christmas snacks
found on
 jacobs.no

Orange Wedges Diped in Chocolate / Appelsinbåter Dyppet i Sjokolade

These small snacks have a fresh and delicious taste
and they are perfect for Christmas.

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Raw Citrus Marmalade / Rå Sitrusmarmelade

A recipe found in “Sylting og Dypfrysing” (Conserving and Deep Freezing) published by Hjemmets kokebokklubb in 1981Raw Citrus Marmalade / Rå Sitrusmarmelade

Use citrus fruit with as thin peel as possible and do not make a larger portion than you can use up in a reasonable amount of time. Store the marmalade in the refrigerator.

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Winter Salad / Vintersalat

A salad recipe found in “Mat for Alle” (Food for Everyone)
Published by Tiden Norske Forlag in 1985
Winter Salad / Vintersalat

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Marinated Scallop Skewers / Marinert kamskjellspyd

A grilling recipe found in  “Sunt og Godt” (Wholesome and
Delicious) published by Det Beste in 1988

Marinated Scallop Skewers / Marinert kamskjellspyd

The exceptionally smooth, but fleshy scallops taste incredibly delicious
after 4 hours in a marinade with herbs and lemon.

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Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

A spicy pork recipe found in “Svinekjøtt – Spennende og
Enkelt”
(Pork Exciting and Simple) a free recipe booklet
published by
 matprat.no

Pork with orange and Ginger Sauce / Svinekjøtt med Appelsin- og Ingefærsaus

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Danish Crayfish Cocktail / Dansk Krebsecocktail

A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975Danish Crayfish Cocktail / Dansk Krebsecocktail

This crayfish cocktail filled in pretty glasses will look great on any table.

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Orange Mousse / Appelsinfromasj

A classic dessert recipe from “Hverdagsmat” (Everyday Food)
published by Hjemmets Kokebokklubb in 1979

Orange Mousse / Appelsinfromasj

The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.

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Chalet Orange Soufflé / Chalet Appelsinsufflé

A recipe from “Famous Florida Chefs’ Favorite Citrus Recipes”
published by Florida Citrus commission in 1970

Chalet Orange Soufflé / Chalet Appelsinsufflé

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to breathe” or “to puff”

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, circa the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century

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Bishop / Bisp

A traditional Norwegian hot drink found on meny.no
Bishop / Bisp

Bishop is traditional Norwegian hot, alcoholic, spicey drink that reminds of gløgg, just that it also contains orange. This is really something to warm a frozen body on those rainy autumn evenings that’s coming soon. Maybe along with some gingerbread with, for example, blue cheese and figs.

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Veal Stew with Oranges / Kalvegryde med Appelsin

A dinner recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982

Veal Stew with Oranges / Kalvegryde med Appelsin

It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted

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