It’s not very often you see Scandinavian dinner recipes using fruit to the to the extent that Mona Giersing is using here. It almost gives this veal stew a touch of the Caribbean and that certainly works for me – Ted
A hot in both meaning of the word soup recipe
found on allers.no
Nothing is better than a hot soup with spicy flavours on
cold winter days!
A classic British soup recipe found on goodhousekeeping.co.uk
Mouth-watering Red Leicester toasts are the perfect accompaniment to this fabulous British onion soup.
A tasty Christmas gravy found on TescoRealFood
This recipe is based on turkey, but I guess it would be delicious with the Scandinavian Christmas diners done the same way as well, both the Danish goose or duck, the Swedish glazed ham and the Norwegian pork ribs. All of them leave a lot of tasty juices in the roasting tray, and we Scandinavians are after all crazy about cranberry jam – Ted
- Why Don’t We Eat Cranberry Sauce All Year? (gawker.com)
- The Best Cranberry Sauce Recipes For Thanksgiving (huffingtonpost.com)
- 10 ideas for homemade cranberry sauce (pottsmerc.com)
- Grape Cranberry Sauce (cindysrecipesandwritings.com)
- Recipe: Fig Cranberry Sauce – Thanksgiving Recipes from The Kitchn (thekitchn.com)
Pea soup is real traditional food that deserves to be made a lot more often. In this recipe, there are extra root vegetables added to make the soup smooth and full of flavour. Make a lot and freeze for later.
A traditional Swedish dinner recipe found on recept.nu
A recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974
Canned mussels – clams – is simply not as expensive as people think. And they are really useful. Naturally you can also use fresh mussels that you cook yourself. In a good clam soup there should be both a little onion and thyme – and perhaps a little white wine.
A recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971
Originally this is an Indian soup, which the English have adopted as their own. Not only has it become an English specialty, but you can find it in Australia and New Zealand too. Occasionally one sees the soup made with mutton, but most recipes use a hen when boiling the stock.