Traditional Norwegian Stewed Fish / Plukkfisk

A traditional Norwegian dish found on matprat.no
Traditional Norwegian Stewed Fish / Plukkfisk

Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.

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Flensburg Stew / Flensburg Gryde

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew / Flensburg Gryde

Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.

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Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

A delicious snack recipe found in “Lær Mer om Sopp” (Learn More
About Mushrooms ) published by BAMA gruppen in 1982

Mushroom Stew on Butterfried Toast / Soppstuing på Smørstekt Toast

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.

Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.

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Mushrooms in Tart Shells / Sopp i Terteskjell

A lunch recipe found in “Alt om Urter” (All About Herbs) published by Den Norske Bokklubben in 1885sopp i terteskjell_post_thumb[2]_thumb

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Skipper’s Stew / Skipperlapskovs

A traditional Danish recipe found on familiejournal.dk
Skipper’s Stew / Skipperlapskovs

This kind of a dish is called a “Lapskovs” in Danish and “Lapskaus” in Norwegian and both words are thought to come from the English word “lobscouse”.

Lobscouse: a sailor’s dish of stewed or baked meat with vegetables and hardtack – Merriam-Webster

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Holiday Stew / Feriegryte

A pork stew recipe in holiday mood found in
“52 Søndagsmiddager”  (52 Sunday Dinners)
published by Hjemmets Kokebokklubb in 1983

Holiday Stew / Feriegryte

The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you

Ted
Winking smile
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Beef Stew With Potatoes From Southern Sweden / Skånsk Kalops Med Potatis

A classic Swedish dinner recipe found on receptfavoriter.se
Beef Stew With Potatoes From Southern Sweden / Skånsk Kalops Med Potatis

Classic Swedish beef stew flavored with allspice. Here with carrots but they can be excluded. Most taste and real flavour is obtained with meat on the bone. Regular stew meat will do as well but then you may need to add stock cube for more flavour.

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Medieval Monday – Lamb or Mutton Stew / Lam eller Fårekjøttstuing

A recipe from the Elizabethian Era found on CookIt
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Meat stews formed part of the diet of many households. This rich, meaty version reflects an upper class dish, both due to the quantity of meat and the inclusion of mace. Note the French title, reflecting the Norman influence over England. Poorer households would not use any imported spices and would bulk out a small amount of meat with plenty of vegetables and grains.

Some people suggest the dish’s original name ‘Hericot de Mouton’ comes from the word halicoter, to cut up. On the other hand, some versions of this dish use a type of turnips called haricot. Lamb will not need parboiling but mutton would require parboiling to tenderise the meat.

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The Ladies’ Delight / Damernas Förtjusning

A hot sandwich recipe from “Stora Boken om Smörgåsar og Smörgåstårtor” (The Big Book on Sandwiches and Sandwichcakes) published by ICA förlag in 1985damernas förtjusning_post

traditional badge snack_flatThis is a Swedish hot sandwich that seems to be particularly popular among the ladies. Why I don’t know, I have never been on friendly terms with a Swedish lady long enough to find out. If there are any Swedish ladies out there, please help us and reveal this mysetry – Ted 😉

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Jamaican Beef Patties / Innbakt Jamaikansk Oksekjøtt

A delicious spicy recipe found on familycircle.com
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traditional badge ethnic speciality_flatJamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

Toast with Shrimp Stew / Toast med Rejestuvning

A recipe from the Danish “Småretter og Salater” (Snacks and Salads) in the “MENU Inrernational Madlexicon” series published by Lademann in 1975
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traditional badge danish_flatThe Danes are great with open face sandwiches whether they are cold or hot. This sandwich is a good example of what you can have with cup of tea or a cold bottle of beer at a Danish  café or inn – Ted

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Lamb In Dill / Lam I Dild

A traditional Danish lamb stew found on familiejournal.dk354_Lam i dild_post

Another classic lamb variations, from Denmark this time. A traditional lamb stew served with potatoes.

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Recipe posted at:
TuesdaysTable copyfiestafriday

Bangers In Good Company / Pølser I Fint Selskap

A hearty stewy soup found on joker.no218_pølser i fint selskap_post

This is a cross between a soup and a stew where the mild cauliflower taste goes perfectly with the sausages and fried bacon. Quick, simple and incredibly easy. Invite the neighbours in.

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Recipe posted at:
FoodieFridays_buttonpurebloglove_smallfiestafriday

Bidos – Sami Party Food / Bidos – Samisk Festmat

A traditional Sami reindeer stew found on matprat.no274_bidos_post

Bidos is the Sami People’s traditional party food. There are many different recipes for bidos and it can be made both with and without thickening. This is an authentic recipe – devoid of affectation, but full of flavour. Leage Buorre!

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Puspas – A Travelling Stew / En Gryterett På Reise

A classic stew from Bergen found on dinmat.no292_puspas_post

This dish comes from Bergen but it is very similar to Irish Stew and it is not quite unlikely that the stew has found its way across the North Sea to the Norwegian west coast at one time. The strong bonds between The British Isles and Norway runs all the way back to the Viking era.

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Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]