An exciting way to serve pork chops found on rema.no
There is little that can match pork chops for a lean dinner. Use high heat and do not cook the chops for too long – this way you will get a crispy outside crust, while retaining both taste and succulence in the lean meat.
A recipe for a juicy wholemeal bread found on frukt.no
The grated carrots and oatmeal makes this delicious bread extra juicy. Great freshly baked for lunch at the weekend and in the lunch box during the week. Bake more than two when you are at it and put a few in the freezer.
Two delicious hot milk drinks found on “Varme Melkedrikker – Oppskrifter og Inspirasjon” (Varm milk drinks – Recipes and Inspirtion) a free e-booklet published by tine.no
When autumn starts to get cold, it is great to enjoy a warm and delicious milk drink. No matter if it is at home in front of the fireplace or on a chilly hike. Hot milk drinks warm both inside and out. Hot cocoa, chai tea, chocolate milk with coriander or mint. There are countless variations you can make and it’s just your imagination that sets the limits.
An exciting version of baked potatoes found on “Mett på en litt sunnere måte” (Hearty in a little healtier way) a free e-booklet published by tine.no
To make a simple version of chakalaka, start by heating oil in a saucepan and add chopped onions, garlic and green peppers. Fry the vegetables until the onion is transparent and then add curry and chili pepper and a can of beans in tomato sauce. Boil until everything is heated well. Mix some chakalaka with cottage cheese if you can’t get hold of the mixture ready for cooking. Serve the rest of the chakalaka with the baked potatoes and fried or grilled meat.
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.
These cheese buns are made with three types of cheese: they are filled with a nice piece of mozzarella and then sprinkled with grated cheddar and parmesan. The great flavor also comes from the fact that the dough for the cheese buns contains both butter, olive oil, salt and garlic powder. In addition, the buns should be brushed with a mixture of melted butter, garlic powder and fresh oregano after baking.
Mmm-m-m, as you see, these buns are flavourful stuff, the taste is amazing! Serve the cheese buns while they are still hot and fresh, with the cheese inside still soft and delicious.
A quick and simple jelly recipe found on dinmat.no
Conserving redcurrant has been known from the 17th century and in the 18th century the redcurrant bushes were widely spread in Norway. In Norwegian gardens there are very many bushes still, but there is little commercial production. Redcurrant contains pectin which makes it very suitable for jelly and jam. One portion of this recipe makes one jar of finished jelly.
We had both redcurrant, blackcurrant and gooseberry bushes in the garden where I grew up so this is stuff I grew up on – Ted
A nice old-fashioned cake recipe found in “Gjærbakst” (Yeast Baking) pyblished by Hjemmets Kokebokklubb in 1979
A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.