Old-Fasioned Norwegian Bread / Godt Gammeldags Brød

A classic Norwegian bread recipe found on alleoppskrifter.no
Old-Fasioned Norwegian Bread / Godt Gammeldags Brød

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Grandma’s Oat Biscuits / Bestemors Havrekjeks

A classic Norwegian biscuit  recipe found on
furkunnjmat.no via alleoppskrifter.no
Grandma’s Oat Biscuits / Bestemors Havrekjeks

Oat biscuits have been staple food in Norway for ages and someone’s granny obviously made some pretty nice ones as this recipe ended up on one of Norway’s most popular recipe sites – Ted

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Big Shrovetide Buns / Store Fastelavnsboller

A classic Norwegian shrovetide recipe found on godt.no416_Store Fastelavnsboller_post

One of the clear food trends we see in Norway today is the idea of going back to the traditional terms of both dishes, techniques and ingredients. But often with a modern twist.

Here is a traditional recipe for buns served at Shrovetide in the past. It was common in my childhood but disappeared somehow eventually. Fortunately, they are on the way back –Ted

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Recipe posted at:
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Soft Thick Norwegian Lefse / Mørlefse

A classic Norwegian soft lefse recipe from allers.no174_moerlefse_post

“Mørlefse” is a thick lefse which can be baked in a dry frying pan and therefore a good option for those who don’t have a griddle. “Mørlefse” is very nice, soft and comfortable in consistence. If you got a few “mørlefse” in the freezer you always got something to serve with the tea or coffee should someone drop by.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
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Kefir Bread / Kefirbrød

An old-fashioned bread recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking)
published by Ernst G Mortensen’s Forlag in 1984
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Another classic Norwegian bread recipe featuring syrup, but light syrup this time and kefir instead of beer. My mum used Lyle’s Golden Syrup and my sister and I always managed to sneak it out of the cupboard and use it as sandwich spread. Bad for the teeth, but oh so delicious for naughty kids – Ted

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Recipe posted at:
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Old-fashioned Currant Cake / Gammeldags Korintkake

An old-fashioned recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking)
published by Ernst G Mortensen’s Forlag in 1984
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This recipe contains currants and since there is a little confusion about what this really is, here’s Wikipedia’s explanation on the subject;
Currants are dried, dark red, seedless grapes. They are dried to produce a black, tiny shrivelled, flavour-packed flavouring. The grapes were originally cultivated in the south of Greece, and the name currant comes from the ancient city of ‘Corinth’. These currants are known as Zante currants in the States.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
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Coconut Macaroons / Kokosmakroner

A classic Norwegian Christmas cookie found on dinmat.no117_kokkosmakroner_post

For many Norwegians, including me, it wont be Christmas before the juicy and tasty coconut macaroons is baked. The recipe is super simple and gives cakes that is guaranteed to keep its shape during baking. A portion of this recipe yields about 30.

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Tosca Cake / Toscakake

A traditional cake recipe found on krem.no

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Elin Vatnar NilsenElin Vatnar Nilsen who run the blog krem.no writes:
From when I was little I can remember we plastic wrapped Tosca Cakes in the back of the bakery shop. Small, round cakes with a hard caramel shell. To wrap cakes in plastic I thought was fun, but eating Tosca Cake, no dice. Those cake was just something old people ate while listening to some 40s entertainer on the radio. And not without risk. It was in fact unclear whether their teeth were still in good condition after the cake was consumed.

Sure, I know how to exaggerate. But I would be lying if I said that Tosca Cake was a favourite among us kids. It was when studying mom’s old cook books I found the recipe. I have not tasted this cake since I was three feet high, and if it’s something I want with my blog, it is to preserve traditions. Therefore, I made Tosca cake yesterday. And brought it to a the PTA.

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Grasmere Gingerbread / Ingefærkake Fra Grasmere

Two traditional English cake recipes found on Picture Britain

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081_picture_britainThe girl who run Picture Britain Writes:
Grasmere is a small town within the very beautiful English Lake District, in the county of Cumbria. On the north-east coast not far from Grasmere are the ports of Whitehaven and Milnthorpe. From the 16th and 17th centuries both were involved in trade with the Caribbean. In the 18th century Whitehaven was the third largest port in Britain, only London and Bristol were larger. Spices, unrefined sugars and rum were brought to port, and these commodities became ingredients in the food of the region. Gingerbreads are made throughout the north of England, but what makes the gingerbread of Grasmere different is that it resembles a crumbly biscuit rather than a cake (or bread).

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Lemon Cake à la 1814 – Citron-kage à la 1814

A recipe from nrk.no/mat/  – Cook Lise Finckenhage – Photo: Tone Rieber-Mohn

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traditional badge2Inspired by the Norwegian constitution anniversary chef Lise Finckenhagen made lemon cake with a recipe from 1814. The National Archive’s historical cake club has made the recipe fit today’s dimensions and weight.

In context: The Constitution of Norway (complete name: the Constitution of the Kingdom of Norway; official name: Kongeriget Norges Grundlov; Norwegian Bokmål: Kongeriket Norges Grunnlov; Norwegian Nynorsk: Kongeriket Noregs Grunnlov) was first adopted on 16 May and subsequently signed and dated on 17 May 1814 by the Norwegian Constituent Assembly at Eidsvoll. It was at the time considered to be one of the most liberal or radically democratic constitutions in the world, and it is today the second oldest single-document national constitution in Europe after the Constitution of Poland (May 3, 1791) and third oldest in the world, still in continuous force. 17 May is the National Day of Norway.

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