A recipe for Norwegian filled lefse found on mills.no
Lefser is Norwegian traditional food at its best, and in the past, every grandmother had her own recipe. If you have never made lefse before, this is a nice recipe to start with. The lefse can be made on the regular cast iron fryingpan instead of a griddle so you don’t need any extras. The recipe gives about 10 delicious lefser with cinnamon filling.
Pjalt, traditional food from Røros are round cakes that you cook on a griddle or in a dry frying pan. They are similar to ‘sveler’ or thick lefse, but are made of dough you roll out and cut out cakes around a small plate.
A recipe for traditional Christmas cod found onmeny.no
Most Norwegians eat either pork ribs or lamb ribs for Christmas, but it should be no surprise that those of us who have the sea right outside the front door prefer fresh fish on Christmas Eve. Christmas cod is a traditional dish, and a Christmas dinner classic especially in southern part of Norway. If you can get hold of really fresh cod where you live and like fish, this dish is in no way a miss on the Christmas table.
I must admit that I’m stricktly a pork rib guy when it comes to Christmas, but I’ll gladly eat cod served like this any other time of the year
A traditional Norwegian recipe found on matprat.no
Indulge in a classic everyday Norwegian dessert when you feel like feeding your sweet tooth after the meatballs or fish patties. This fruit porridge is made with apples, plums and raisins, but there is room for variations here!
Andreas Viestad writes: Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time to cool down. It was poured into a milk ring which was a round, low, wooden container.
It was then set aside to sour at room temperature for approx. 24 hours. At the end of the souring process, the container was chilled at a lower temperature until it was served. It is now more common to make melkeringe using the method I have employed here, i.e. by adding a bacterial culture to the milk.
A recipe for classic Norwegian potato cakes found in “Mat for All” (Food for All) published by Tiden Norske Forlag in 1985
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.
This batter will keep in the fridge if you do not want to cook all the cakes at once. The cakes are great with jam, whipped cream or ice cream. Calculate about 7 plates per serving. If you are baking the cakes with graham flour, they works well for starters or as crepes as well.
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
A classic Norwegian autumn dessert found in “Lettvint for Små Familier” (Easy for Small Families) published by Hjemmets Kokebokklubb in 1980
The plums are ripe here in Norway now so it’s time to use as much of them as possible while they are still fresh before starting to conserve them. Victoriatoast is a great way to use the mature plums. Serve this delicious dessert with cold cream or yogurt.