Nut Bread / Nøttebrød

A recipe for a juicy bread found on tine.no
Nut Bread / Nøttebrød

This simple recipe provides two tasty loaves that are nice both to give away and serve yourself. Wrap them in nice paper and decorate with a nice bow. A nice gift that is guaranteed to be well received.

Tip: Yeast baking is always best fresh out of the oven, but it’s also suitable for freezing. Make a large portion if you have room for a couple in the freezer.

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“Open Sasame” Pie / “Open Sasame” Pai

A recipe from an ad showing a $25,000 winner
at the Pillsbury 1955 Bakeoff

“Open Sasame” Pie / “Open Sasame” Pai

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Salmon Rolls with Sesame Seeds / Lakserull med Sesamfrø

A delicious salmon starter found on jacobs.noSalmon Rolls with Sesame Seeds / Lakserull med Sesamfrø

These Salmon rolls are perfect as an appetizer, a snack
or on the tapas table.

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Apple Rolls / Eplerundstykker

A recipe for some juicy and sweetish rolls that are just
perfect for a picnic found on
 brodogkorn.no

Apple Rolls / Eplerundstykker

These apple rolls are extra succulent and naturally sweet and can be made with all types of apples. Perfect for the picnic basket or a lunch.

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Wholemeal Crescents with Cheese and Ham / Grove Horn med Ost og Skinke

A popular Scandinavian yeast bakery recipe found on joker.no
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Crescents like these, fine or wholemeal, filled or not are very popular in Scandinavia and can be bought at most bakers and large grocers. More often than not you can buy them spread with cheese or cheese and ham at most cafés here too.

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Tori Saka Mushi No Goma – Japanese Sake Steamed Chicken in Sesame Sauce / Japansk Sakedampet Kylling I Sesamfrøsaus

A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

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The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.

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Kue Apem – Indonesian Peanut and Sesame Cakes / Indonesiske Peanøtt- og Sesamkaker

A recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
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traditional badge ethnic speciality_flatThis particular recipe is from Sumbawa. Sumbawa is an Indonesian island, in the middle of the Lesser Sunda Islands chain, with Lombok to the west, Flores to the east, and Sumba further to the southeast. It is part of the province of West Nusa Tenggara, but there are presently steps being taken by the Indonesian government to turn the island into a separate province. Traditionally the island is known as the source of sappanwood used to make red dye, as well as honey and sandalwood. Its savanna-like climate and the vast grassland is used to breed horses and cattle.

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