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 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!
A recipe for a traditional Norwegian dessert recipe
found on New Scandinavian Cooking
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 lovely dessert recipe found on frukt.no
Plums baked in the oven get a beautiful, concentrated taste and fine texture. A quick and easy dessert that is just as good for everydays as for the week ends.
The plums are ripe here in Norway now so it’s time to use as much of them as possible while they are still fresh before starting to conserve them. Victoriatoast is a great way to use the mature plums. Serve this delicious dessert with cold cream or yogurt.
A classic Norwegian late summer dessert found on frukt.no
Plum compot is a delicious dessert that often wakes nostalgia in Norwegians. The compote has been a classic here in this country for more than a hundred years. Serve it lukewarm with a little whipped cream or 50/50 cream and milk.
A baking recipe inspired by literature found on theguardian.com
They all had dinner – fourteen of them round the immense three-pedestal table extended to its uttermost and even then they were crammed round it. They ate four roast chickens, bread sauce, mashed potato and runner beans followed by plum tart and what the Duchy called Shape – blancmange.
From “The Light Years” by Elizabeth Jane Howard
A great picnic recipe found on TescoRealFood
The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted
I grew up on desserts like these, Ready made desserts was scarse on the ground in the first 2 post-WWII dacades in Norway and what was available was both lacking in taste and quality. Besides making most of these is hardly more time consuming than opening some packages and mix and heat the content – Ted
A refreshing plum desert recipe found on dinmat.no