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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Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

A classic Norwegian bun recipe found on tine.no
Butter Buns with Vanilla Cream and Berries / Smørboller med Vaniljekrem og Bær

Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.

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Danish Apple Dessert / Dansk Epledessert

A classic Danish dessert fount in “Kulinarisk Pass”
(Culinary Passport) utgitt av Tupper Ware i 1970

Danish Apple Dessert / Dansk Epledessert

Not unlike a traditional Norwegian dessert, Tilslørte bondepiker (Veiled Peasant Girls) that I posted a recipe for back in 2014 – Ted

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Almond Eyes / Mandeløyne

A cookie recipe from “Kaker til Kaffekosen” (Cakes for a
Cosy Cup of Coffee ) i serien “Ingrids Beste” (Ingrid’s Best) published by Gyldendal in 1991

Almond Eyes / Mandeløyne

This dough is very easy to work with, so baking these cakes does not take as long as you may think.

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New England Boiled Dinner with Cranberry Pudding / New England Kokt Middag med Tyttebærpudding

A classic dinner recipe found in “What’s New in Cookery” published by Aluminum Goods Manufacturing Co in 1928
New England Boiled Dinner with Cranberry Pudding / New England Kokt Middag med Tyttebærpudding

When Grover Cleveland took over the presidency from Chester A. Arthur in 1885, he inherited more than a new address and the nation’s problems. He came into a legacy of epicurean dining that he loathed. The former President had liked his food with its nose in the air: dits of foie gras, dots of charlotte russe; he even dandified his macaroni pie by adding oysters. Cleveland, a regular Joe of simple tastes, put up with the fancy food; but one night, catching a whiff of corned beef and cabbage being eaten by the servants, the president traded his Arthurian meal for theirs. “It was the best dinner I had had for months,” he later beamed.

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Classic Norwegian Griddle Cakes / Klassiske Lapper

A classic Norwegian griddle cake recipe found on godt.noClassic Norwegian Griddle Cakes / Klassiske Lapper

These griddle cakes are always popular and very quick to make. This recipe also contains little fat, which makes the the cakes suitable as everyday food.

Serve the cakes with homemade jams. And if you want to make the kids extra eager, you can sprinkle chopped chocolate on the cakes while they cook, nothing beats chocolate griddle cakes!

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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Norwegian Traditional Crispbread / Knekkebrød

A traditional baking recipe found in
“Cappelens Kokebok” published in 1995
Norwegian Traditional Crispbread / Knekkebrød

In the old days when it was difficult to keep the houses free of mice and rats, Norwegians often baked crispbread with holes in the middle so they could thread them on a long pole and hang them under the roof to keep them away from the rodents.

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Cock-a-Leekie Soup / Kyllingsuppe med Purre

A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970

Cock-a-Leekie Soup / Kyllingsuppe med Purre

While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.

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Scottish Heather Honey Sponge / Skotsk Lynghonningpudding

A traditional Scottish dessert recipe found on BBC Food
Scottish Heather Honey Sponge / Skotsk Lynghonningpudding

There’s nothing to compare to the light, fluffy texture of a steamed sponge pudding. Golden syrup is a classic addition, of course, but you will love this version, which makes the most of the fragrant flavour of Scottish heather honey. Any other well-flavoured honey will work well too.

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Karin’s Soft Syrup Cookies / Karins Myke Sirupskaker

A classic Swedis cookie recipe found in  “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1995
Karin’s Soft Syrup Cookies / Karins Myke Sirupskaker

Ill_01_thumb[36]Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.

Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder  or baking soda.

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Hen Fricassé / Hønsefrikassé

A traditional Norwegian dinner recipe found in “Fjærkre”
(Poultry) published by the Hjemmet’s Kokebokklubb in 1882
Hen Fricassé / Hønsefrikassé

Thanks to the devoted efforts of a host in a consumer program on Norwegian television, we can finally get hens in the stores again here and I can finally make one of my childhood’s big dinner favorites, hen fricassé. To make the dish with chicken will never, ever be the same – Ted

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