Rustic Tart with Raspberry and Sweet Cherries / Rustikk Terte med Bringebær og Moreller

A recipe for a tart like they made them in medieaval times
found on
 bama.no

Rustic Tart with Raspberry and Sweet Cherries / Rustikk Terte med Bringebær og Moreller

A rustic tart with a crispy edge and juicy fill of raspberries and sweet cherries. The tart is simple to make and can be shaped to taste, no mould required. Mix in some extra flavors like vanilla, cinnamon, cardamom or grated orange peel in the filling if you like.

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Blini – Russian Pancakes / Russiske Pannekaker

A pancake recipe found in “Mat som Smaker”
(Tasty Food) utgitt i 1968

Blini – Russian Pancakes / Russiske Pannekaker

Blini is Russian mini pancakes popular in Scandinavia. They differ from regular Scandinavian pancakes by raising them with yeast. Should you make real blinds, there should be buckwheat flour in the batter, and you will get pancakes that taste great served with chopped raw onions, crème fraîche and capelin* roe or smoked salmon and sour cream.

* A small fish of the North Atlantic, resembling a smelt. It is abundant in coastal waters and provides a staple food for humans and many animals.

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Cod fillet with Spinach / Torskefilet med Spinat

A light lunch dish found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979

Cod fillet with Spinach / Torskefilet med Spinat

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Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

Boneless ‘birds’ is one of the old classic Norwegian meat dishes that is about to be forgotten. “Poor Man’s Birds”, slices of veal filled with bacon and parsley are worth the effort and taste delicious with stewed vegetables, boiled potatoes and sauce.

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Norwegian Beet Salad / Rødbetsalat

A Norwegian Christmas buffet classic
found on
 
norsktradisjonsmat.noNorwegian Beet Salad / Rødbetsalat

A Christmas classic for many Norwegians, but delicious all year long. Beets has been grown in Norway for a long time. Today we are almost self-sufficient with beets here. This recipe was submitted by Onsøy Associated Country Women to Norway’s Associated Country Women’s recipe relay in 2012.

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Norwegian Christmas Ham with Egg Salad / Juleskinke med Eggesalat

A Christmas buffet classic found on tine.no
Norwegian Christmas Ham with Egg Salad / Juleskinke med Eggesalat

Christmas ham with egg salad is a classic on Norwegian Christmas buffets. The egg salad is also comes in handy when making Christmas tapas or for the lunch table.

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Soft Gingerbread / Myk Pepperkake

A classic Norwegian Christmas recipe found on regal.no
Soft Gingerbread / Myk Pepperkake

This is a basic recipe for Norwegian soft gingerbread with cultured milk our sour cream for juicy consistency. Vary with different flavors like cranberries, nuts or icing on top. If you want to make gingerbread muffins, pour the batter into muffin moulds, then bake for 15-20 minutes. Glace with icing sugar.

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Norwegian Beef Stew / Oksegryte

A classic Norwegian stew recipe found in “Gryteretter” (Stews)
published by Hjemmets Kokebokklubb in 1979
Norwegian Beef Stew / Oksegryte

Beef, onions and mushrooms simmered in white wine and sour cream. Classic Norwegian Sunday dinner.

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Winter Salad / Vintersalat

A salad recipe found in “Mat for Alle” (Food for Everyone)
Published by Tiden Norske Forlag in 1985
Winter Salad / Vintersalat

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Traditional Sour Cream Porridge from Western Norway / Rømmegrøt fra Lærdal

A classic Norwegian porridge recipe found on  bydekvinnelaget.no
Traditional Sour Cream Porridge from Western Norway / Rømmegrøt fra Lærdal

I have already posted several recipes for Norwegian sour cream porridge on this blog and here comes one more. These recipes vary from hamlet to hamlet and county to county. This one from Lærdal, for example, is made with semolina. I have not seen that before – Ted

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Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

A traditional Norwegian kake recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974
Traditional Norwegian Hot Sour Cream Cake with Apples / Varm Rømmekake med Epler

This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.

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Baked Mountain Trout with Cucumber Salad / Ovnsbakt Fjellørret Med Agurksalat

A traditional dinner recipe found on matoppskrift.no
Baked Mountain Trout with Cucumber Salad / Ovnsbakt Fjellørret Med Agurksalat

I grew up with mountain trout like this. Both of my parents were eager sports anglers and went to the mountains every single autumn. They returned home with trout enough for Sunday dinners lasting us till late summer – Ted

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Blinis

A Russian speciality found in “Mat til Hverdag og Fest”
(Food or Everydays and Parties) utgitt av
Hjemmets Kokebokklubb i 1984

A Blinis

Blini (Russian: блин, blin, plural блины, bliny) are Russian pancakes with long traditions. “Blinis is a symbol of the sun, beautiful days, good crops, happy marriage and healthy children,” wrote the Russian author Aleksandr Kuprin. Blinis symbolizes the sun and represents a very important part of a festival, which celebrates that the long winter is over: “Maslenitsa”, pancake week.

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Smoked Salmon Bites / Røkelaksmunnfuller

An appatizer/tapas recipe found on delish.com
 Smoked Salmon Bites / Røkelaksmunnfuller

These small bites are big on flavor: crunchy potato chips are topped with smoked salmon, sour cream, pickled shallots, and fresh tarragon. This effortless appetizer is sure to impress.

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Chicken Stroganoff /Kylling Stroganoff

A stroganoff variation with chicken found in
“A Sampler of Modern Sour Cream Recipes”
published by the American Dairy Association in 1970

Chicken Stroganoff /Kylling Stroganoff

Beef Stroganoff (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef or served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe such as this one.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

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