Norwegian Mixed Dumplings / Blandaball

A traditional recipe from the North-Western part of Norway
found in “God Mat fra Sjøen” (Nice Food From the Sea)
published by Gyldendal in 1984

Norwegian Mixed Dumplings / Blandaball

I posted a recipe for potato dumpings the other day. This is a more extensive recipe for a similar dish. I know this one well as my x-mother-in-law often made it – Ted

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Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry  than she was. I am so fond of this that I know the recipe by heart- Ted

This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.

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