Dried fruit soup, known as “Søtsuppe” or “Sweet Soup” is a Norwegian favorite. Here’s a basic recipe – feel free to experiment with the types of fruit according to your taste and the ingredients you have on hand. The trick is to simmer the soup slowly to retain the shapes of the fruit. If most of the liquid were cooked out, this would be known as a fruit compote.
Cookie floaters lend an extra sparkle to Norwegian fruit soups and compotes.
It should not be surprising that these cookies have a crescent shape. Punch out round cakes with a glass and then fold them. Fill the cookies with vanilla cream, jams or as here, with prune filling. The dough gives about 40 cookies.
A dinner recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
I’ve heard of both angels on horseback and devils on horseback, even posted a recipe for the angels way back in 2014. But chicken on horseback was new to me. Looks nice enough to give a try though, chicken thighs, prunes and bacon sounds like a delicious combo – Ted
This cake is only slightly sweet. It is a cake that answers the age old question, “Is it ok to put a slab of butter on my cake?” with a definitive yes. The cake is great in the afternoon with an espresso and if it is a Saturday you might even attempt an armagnac, cognac or a sweet walnut liqueur. If you just can’t help yourself you could also add another 1/8 cup of honey.
A classic Norwegian early 1800s dessert recipe found on matprat.no
Constitutional Dessert is a delightful combination of tart rhubarb, sweet prunes and a soft vanilla cream. The recipe is from 1814, the year the Norwegian Constitution was signed. Last year when the 200th anniversary was celebrated, a lot of foodies both amateurs and professionals developed an interest in recipes from the early 1800s.