Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

A classic Norwegian summer dish found on prior.no
Scrambled Eggs with Smoked Salmon, Spinach and Pine Nuts / Eggerøre med Røkt Laks, Spinat og Pinjekjerner

Salmon and scrambled eggs are classic Norwegian summer food. I have had variations of this dish at more Norwegian outdoor restaurants than I can remember and usually the food has been as expected; Tasteful and delicious.

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.

For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted

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Traditional Norwegian Castle Roast / Slottsstek

A recipe for a classic Norwegian Sunday dinner found in
“Cappelens Kokebok” (Cappelen’s cook Book) published in 1995

Traditional Norwegian Castle Roast / Slottsstek

Castle Roast is also called Manor House Roast – a nice old Norwegian recipe. The roast is served hot with sauce, boiled potatoes, vegetables
and cranberry jam or rowanberry jelly. A tasty spicy roast
when you want to do some extra out of a Sunday dinner.

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Traditional Norwegian Thin Bread / Tynnbrød

A traditional Norwegian pan fried bread recipe found in
“Den Store Bakeboken” (The Big Baking Book)
published by Schibstedt in 1978

Traditional Norwegian Thin Bread / Tynnbrød

Here is an old recipe for thin bread that was common before people got stoves in theirhomes. Since it calls for baking in a frying pan, the recipe is of course also well suitable for camping cooking. The frying pan works just as well on the campfire as it does on the stovetop at home – Ted

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Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

A traditional Norwegian baking recipe found on kiwi.no
Good Old Fashioned Norwegian Wort Cake / God Gammeldags Vørterkake

The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten  wort cakes
for over 300 years in Norway.

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Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.

Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.

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The Truth About the Norwegian Meatballs

The Truth About the Norwegian Meat Balls

If you are not a Norwegian you might think that what you see on the picture above is a relatively simple traditional Norwegian dinner. I admit that it looks innocent enough, but it is far from. The dish above is the yardstick with which every newlywed woman in Norway is measured.

Her reputation as a housewife is placed on the scales the first time she makes meatballs for her husband. What sort of mince meat is she useing, what sort of spices. Does she serve them with stewed cabbage or stewed peas. With just the fat from the frying pan or a propper sauce. And most important around here, does she serve it with propper cranberry jam or just fresh cranberries stirred with sugar.

The worst thing for the young woman is that she has no way of knowing how to get it right, because what it all comes down to is, does her husband say when he taste them; “They are not as good as my mother’s” or “These were delicious, luv.”

Her reputation is as you now understand in the hands of her mother-in-law’s cooking. And worst is, said mother-in-law may be the crappiest cook for miles around, her devoted son will love her crappy meatballs anyway.


Traditional food is no joking matter around this
neck of the woods I can tell you

Ted
Winking smile

Devon Scones / Scones fra Devon

A traditional baking recipe from Devon found on essentiallyengland.com
Devon Scones / Scones fra Devon

A Heavenly Treat for Tea Time!

Devon scones and jam must be one of the most wonderful things
to have with a traditional afternoon tea! They’re on the menu at
every teashops and even British Airways serve them on their flights.

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Liver with Apples and Bacon / Lever med Epler og Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon / Lever med Epler og Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

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Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

A classic Irish breakfast recipe found on irishcentral.com
Steak and Eggs with Beer and Molasses / Biff og Egg med Pils og Mørk Sirup

Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, although it can also be consumed at any mealtime, such as for dinner in the evening.

Ingredients

Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri. and others.

Variations

Variations include steak and egg sandwiches, open sandwiches and steak and Eggs Benedict.  A version of steak and egg salad utilizes greens such as arugula, poached eggs and steak.  Vegetarian versions also exist, in which vegetables, such as cauliflower, squash and potatoes, are sliced into thick steaks and served with eggs.

In popular culture

Steak and eggs is the traditional NASA astronaut’s breakfast, first served to Alan Shepard before his flight on May 5, 1961.

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Norwegian Wheat Biscuits / Hvetekjeks

A classic Norwegian  biscuit recipe  found in “Den Store Bakeboken” (The Big Baking Book) published Schibstedt in 1978Norwegian Wheat Biscuits / Hvetekjeks

Biscuits, whether made with rye, oats or wheat, are very popular
in Norway. Any biscuit with good butter and Norwegian goat cheese
will bring good childhood memories for most of us. At least for me

Ted
Winking smile

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Norwegian Sunshine Buns / Solskinnsboller

A bun recipe found in “Den Store Bakeboken”
(The Big Baking Book) published by Schibstedt in 1978
Norwegian Sunshine Buns / Solskinnsboller

In Northern Norway, these are usually called just “Solboller”
(Sun Buns) and they are eaten  at the end of the dark winter
to celebrate that the sun has returned.

You might have seen other recipes for Norwegian
Sunshine Buns, there is a multitude of them
out there. I’ve even posted at least one earlier – Ted

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Traditional Danish Cold Potato Salad with Frikadells / Kold Kartoffelsalat med Frikadeller

A traditional Danish lunch/dinner recipe
found on
 familiejournal.dk
Traditional Danish Cold Potato Salad with Frikadells / Kold Kartoffelsalat med Frikadeller

Cold potato salad with frikadells is a nice old-fashioned Danish dish
that can be enjoyed by everyone.

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Traditional Swedish Boiled Lamb in Dill Sauce / Kokt Lamm i Dillsås

A classic Swedish recipe for boiled lamb in dill sauce
found on
receptfavoriter.seTraditional Swedish Boiled Lamb in Dill Sauce / Kokt Lamm i Dillsås

A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.

If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.

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Traditional Smoked Mackerel Fishcakes / Tradisjonelle Fiskekaker av Røkt Makrell

A classic fish cake recipe found on what was then britishfood.about.com
Traditional Smoked Mackerel Fishcakes / Tradisjonelle Fiskekaker av Røkt Makrell

Smoked fish is good in all kinds of recipes because of its deep flavour, plus it is nutritious, tasty and fairly cheap. A Smoked Mackerel Fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most Mackerel fishing is currently sustainable, so we don’t need to feel too guilty eating it.

In this Smoked Mackerel Fishcake Recipe the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft , sweet and extremely tasty fishcake.

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