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.

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Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982

Boiled Chicken with Horseradish Cream / Kokt Høne med Pepperrotkrem

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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.

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Fish Fillets with Leeks / Fiskefileter med Purre

A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982
Fish Fillets with Leeks / Fiskefileter med Purre

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Chicken in Cream Sauce / Kylling i Fløtesaus

A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Chicken in Cream Sauce / Kylling i Fløtesaus

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Simple Fish Casserole / Enkel Fiskegryte

Fish casserole variations found in
Cappelens Kokebok published in 1995Simple Fish Casserole / Enkel Fiskegryte

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Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
A free e-booklet published by
 tine.no

Norwegian Griddle Cakes with Kefir and Herbs / Kefirlapper med Urter

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Parsley Filled Veal “Chicken” / Persillefylte Kalve”kyllinger”

A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
Parsley Filled Veal “Chicken” / Persillefylte Kalve”kyllinger”

This dish can be made in two different ways, either with thin slices of veal or with ground veal. The recipe calls for no boiled potaoes which must have been considered both daring and chic in Norway back in the early sixties when potatoes still was an absolute dinner staple.

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Mushroom Soup / Sjampinjongsuppe

A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s

Mushroom Soup / Sjampinjongsuppe

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Tomato and Endive Salad / Tomat og Endivesalat

A recipe from “The Salad Bowl” published by BestFood in 1929
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Golden Potaro Salad / Gyllen Potetsalat

A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953

Golden Potaro Salad / Gyllen Potetsalat

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Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

A delicious bufet recipe found on kiwi.no
Smoked Salmon with Creamy Herb Pesto / Røkt Laks med Kremet Urtepesto

This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!

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Steamed Fish Fillets with Garlic Butter / Dampkokte Fiskefileter med Hvitløksmør

A recipe for a quick fish dinner found in “Mat for travle” (Food
for busy people) published by Hjemmets Kokebokklubb i 1982Steamed Fish Fillets with Garlic Butter / Dampkokte Fiskefileter med Hvitløksmør

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Victorian Kedgeree / Viktoriansk Kedgeree

A classic Victorian breakfast recipe found on CookIt!
Victorian Kedgeree / Viktoriansk Kedgeree

Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.

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Tartelettes au Fromage – Small Cheese Tarts / Små Osteterter

A starter recipe found in “Fransk Bondekost”
(French Farmhouse Cooking) published by
Hjemmets Kokebokklubb in 1980

Tartelettes au Fromage – Small Cheese Tarts / Små Osteterter

It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.

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