Traditional Norwegian Beef and Beans / Kjøtt og Bønner

A traditional Norwegian dinner recipe found on 
alleoppskrifter.no
Traditional Norwegian Beef and Beans / Kjøtt og Bønner

All Western countries have their own versions of meat and beans dishes. This is one of the Norwegian ones.

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Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

A canapé recipe found on BBCgoodfood
Salt Beef on Rye Bread with Mustard Sauce / Salt Oksekjøtt på Rugbrød med Sennepssaus

This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

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Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

A dinner recipe from “Torsk til Hverdag og Fest”
(Cod for Everyday and Parties) a free E-booklet
published by
 
godfisk.no
Baked Cod with Salad and Shrimp Sauce / Ovnsbakt Torsk med Salat og Rekesaus

Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.

But cod is also great as party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white meat and its delicate flavour, cod is perfect for both everyday and parties.

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Real Norwegian Egg Cream / Ekte Eggekrem

A traditional Norwegian dessert sauce recipe from matprat.no
Real Norwegian Egg Cream / Ekte Eggekrem

Real egg cream is velvety and extra rich and delicious.
The cream is excellent with fresh fruit and/or berries.

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White Wine Chicken / Hvitvinskylling

A chicken recipe found in “Fjærkre” (Poultry) published by
Hjemmets Kokebokklubb in 1982

White Wine Chicken / Hvitvinskylling

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Chicken Stroganoff /Kylling Stroganoff

A stroganoff variation with chicken found in
“A Sampler of Modern Sour Cream Recipes”
published by the American Dairy Association in 1970

Chicken Stroganoff /Kylling Stroganoff

Beef Stroganoff (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef or served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe such as this one.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

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Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

Classic British comfort food found on goodhousekeeping.com
Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

There’s nothing better than a hearty plate of comfort food on a rainy late summer day. That’s why you will love this triple-tested sausage and mash recipe which is not only quick but cheap to make!

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Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

A traditional Norwegian dinner recipe found on  bygdekvinnelaget.no
Traditional Norwegian Smoked Lamb with Onion Sauce / Røkt Lammekjøtt med Løksaus

Smoking is an old cooking and preserving method for meat and fish. Smoked foods get a distinctive smoked flavor that many people like. While smoking was previously used as a preservation method in the old days, the preservative effect is limited, so smoking is currently used mainly to give taste and aroma to the food here in Norway.

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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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Fried Apple Slices with Fennel Sugar and Apple Caramel Sauce / Friterte Epleskiver med Fennikelsukker og Eplekaramellsaus

A slightly different dessert / snack recipe found on godt.no
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Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!

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Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

A dinner recipe with a touch of the tropics found in “Minikokeboken – Svinekjøtt Spennende og Enkelt”
(The Mini Cook Book – Pork Exciting and Simple)
published by the Norwegian Information Office for Meat

Roast Pork Tenderloin with Tropical Sauce / Helstekt Svinefilet med Tropisk Saus

Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner. The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “fillet,” and it is one of the tenderest cuts of meat on the animal, since it is not a muscle that receives much if any exercise.

This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

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Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

A medieval Roman recipe found on CookIt!
Medieval Monday – Pork with Pine Kernel Sauce / Svinekjøtt med Pinjekjernesaus

This recipe illustrates the Roman love of dishes that could be dipped into sauces. A vast array dishes could be served in bowls and platters. Meat would be carved into small pieces, so that each guest only picks what he needs and dips the meat into the accompanying sauces served in little bowls.

The meat would be cooked over a raised brick hearth, on top of which was a charcoal fire. The meat was placed in a pan on a tripod placed over the fire or cooked directly on a grid. Also used were frying pans (pensa), deeper pans (patella and patina), mixing bowls (mortaria) with a spout for pouring.

The recipe given here is not meant to be cooked in a modern kitchen but on an open fire or on a charcoal grill. Roman cooks judged quantities by eye so measurements are not given. Apicius provides the ingredients for the sauce, this then accompanies pan- fried meat.

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Tomato-Cheese Toast / Tomat- og Ostetoast

A snack recipe found in “New Fashion Plates for Your Menu”
published by Planters Edible Oil Co in 1932
Tomato-Cheese Toast / Tomat- og Ostetoast

Cheese sandwiches is a snack dish that never seems to go out of style.
I’ve found recipes for such from every decade through out the last
century and both decades in this. Cheese sandwiches really
deserves to be called a classic – Ted

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Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

A refreshing dinner recipe found in  “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988
Pan Fried Chicken with Cucumber / Pannestekt Kylling med Agurk

Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.

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Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Grilled Salmon with Horseradish Sauce / Grillet Laks med Pepperrotsaus

Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.

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