Salt Vanilla Toffees / Salte Vaniljekarameller

A sweets recipe found on nrk.no
Salt Vanilla Toffees / Salte Vaniljekarameller

Homemade Christmas sweets have long traditions in Scandinavia. Make the salty version in this recipe or give the toffees a taste of licorice with licorice powder. Or try it with cardamom for Christmas flavors, or use finely grated citrus peel.

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Traditional Norwegian Potato Cakes / Potetlomper

A recipe for classic  Norwegian potato cakes found in
“Mat for All” (Food for All) published by
Tiden Norske Forlag in 1985

Traditional Norwegian Potato Cakes / Potetlomper

Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.

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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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The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

A baking recipe found on madogbolig.dk
The World’s Juiciest Pot Bread / Verdens Saftigste Grydebrød

The secret with the world’s most juicy bread is that it is baked in a pot in the oven. You can also make a delicious pot of bread.

Find a heavy stoneware po tin the cupboard, andmake this most delicious bread with few ingredients. When baking your bread in a pot with a  lid, the moisture does not evaporate, but keeps the bread deliciously juicy. Pot bread have become hugely popular in recent years, because it produces a bread that reminds of real Italian bread – and without to much effort. If you do not already have a stoneware pot, now is the time to get one.

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Norwegian Traditional Velvet Porridge / Fløyelsgrøt

A recipefor a traditional Norwegian Saturday porridge
found on
norsktradisjonsmat.no

Norwegian Traditional Velvet Porridge / Fløyelsgrøt

Delicious porridge with long traditions. This recipe is taken from  “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.

Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.

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Mango Chutney

A condiment recipe found at BBCfood
Mango Chutney

Mango Chutney

Mango chutney is the classic accompaniment to curry – try making your own with this simple recipe.  While this homemade mango chutney is delicious with curry, try it with cold meats to jazz up leftovers.

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Cooky Sundae Pie / Iskrempai

A recipe from an ad for Gold Medal Flour published
in the 1960 June edition of LIFE magazine
Cooky Sundae Pie / Iskrempai

Betty Crocker’s recipes and her flour – Gold Medal – give youan extra meaure of confidence … they’re both “kitchen tested” just for you!

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Homemade Black Licorice / Hjemmelaget Svart Lakris

A classic sweets recipe  found on food52.com
Homemade Black Licorice_post

I got a feeling that licorice is something you either love or hate. As a kid I loved the soft sweet ones, now I’m more partial to the harder salty ones, but wouldn’t say no to some sweet ones even now. You’ve guessed it, I know, I love licorice – Ted  😉

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Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

A traditional recipe from Northern Norway found on Aperitif.no
Port Wine Cured Lamb Fillet / Portvinsgravet Lammefilet

History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.

The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.

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Walnut Milk / Valnøttmelk

A recipe for a dairy free milk found on bhg.com
 Walnut Milk_bhg_post

Silky nut milks are a great alternative to traditional dairy milks
and are surprisingly simple to make.
For a smoother milk, strain with a cheesecloth.

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Making Butter at Home / Slik Lager Du Smør Hjemme

A great how-to-do-it recipe found on
A Taste of History with Joyce White
Making Butter at Home_post

Everything’s Better with Butter – Making Butter
at Home Using 21st Century Equipment

Joyce White who runs A Taste of History with Joyce White writes: One of the first historic cooking skills I learned was how to make butter in a crock churn.  Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.

Don’t have a proper butter churn?  No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.

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How to Make Homemade Goat Cheese with Lemon Juice / Slik Lager Du Hjemmelaget Geitost med Sitronsaft

A recipe for homemade cheese found on about.com/food/How to Make Homemade Goat Cheese with Lemon Juice_cheese.about_post

If you want to make a very simple version of homemade goat cheese, this recipe using lemon juice and goat’s milk is the one. The acidity in the lemon juice thickens the milk and makes soft curds form. Once the liquid is drained away from the curds, viola, you have a basic but tasty version of homemade goat cheese.

White vinegar can also be used to make homemade goat cheese, although the lemon flavor is slightly more pleasing in the finished product.

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How to Make ‘Sun-Dried’ Tomatoes…in the Oven! / Hvordan Lage ‘Soltørkede’ Tomater… i Ovnen!

A great ’how to’ recipe found on about.com/food/How to Make 'Sun-Dried' Tomatoes...in the Oven!_italianfood.about_post

Drying is a traditional Italian way to preserve an abundance of ripe summer tomatoes so that they can be enjoyed throughout the rest of the year, particularly in the southern Italian regions of Calabria and Puglia.

The store-bought sun-dried tomatoes I had tasted were a bit leathery and tough, with not much flavor. They seemed like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade sun-dried tomatoes are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Although it’s not difficult, the trouble with making them at home is that many of us do not have the abundant outdoor space required, or the time, or perhaps we lack consistent, strong sunshine, or live in highly polluted cities or bug-infested areas where perhaps drying food outdoors is not the best idea.

The solution? You can easily dry them in your oven.

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Fish and Chips / Fisk og Pommes Frites

A recipe from “The Cooking of the British Isles”
published by Time/Life in 1970

fish and chips_post

traditional badge british_flatI’m a real sucker for good fish and ships. For me, rounding off the day on holiday in Britain, nothing beats a few pints of traditional bitter in a nice pub  and then picking up a serving of fish and chips on the way back to the hotel or bed’n’breakfast. I’m a simple soul, I know – Ted 😉

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Homemade Butter / Hjemmelaget Smør

A recipe for homemade butter found on mat.no161_hjemmelaget smoer_post

Making butter yourself is both easy and fun and you can reduce or add salt to taste. As an extra bonus you even get some real buttermilk – Ted

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
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