A classic Norwegian recipe found in “The Best of International Cooking” published by Hamlyn in 1984
This is what happens in books like this, the authors like to fiddle with the recipes giving them their personal touch ruining the authenticity. This is a rather well known recipe to Norwegians. The sauce here, which in Norway isn’t even called a sauce, but “Eggesmør” (egg butter) is wrong. I’ve just been checking through several dozens of recipes. Some use just eggs and butter, some cream, eggs and butter. Some chop the eggs finely, some roughly. Some add chives, some parsley or dill. But no one but no one uses broth or tomatoes.
I’m sure people from other countries have found their local recipes have been fiddled with too. But having said as much, you really should try this recipe, it is simply delicious. Just leave out the broth and tomatoes in the sauce/egg butter.
This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.
Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.
This traditional Norwegian dish is incredibly delicious winter food! Pork knuckle is very easy to prepare and if you cook the knuckle the night before you’ll use max 20 minutes to cook this delicious dinner.
A Norwegian fish speciality found in “God Mat Fra Sjøen” (Great Food From The Sea) published by Gyldendal in 1984
This dish from Western Norway is for many, I must admit an acquired taste. My x-wife’s mother used to serve it quite often and quite honestly, it took me some time to appreciate it. Mixing ground fish, onion and potatoes may seem like a strange thing to do, but when you get used to it, it actually is quite delicious – Ted
A treditional Norwegian dinner recipe found on spar.no
Lightly salted meat is traditional fare all across Norway. With local variations of course. Some places they use only beef, other places only lamb or pork, while other places again they use all three in combination.
A traditional Norwegian dinner recipe found on matprat.no
Peas, beef and pork is Norwegian food with a long tradition and lots of flavour. It is often local traditions that determines what kind of meat is used – it might as well be salty lamb instead of pork.
Velvet Porridge with a lump of melting butter, sugar and cinnamon is comfort food for most Norwegians my age. It is a trip down memory lane all the way back to the fifties bringing sweet childhood memories in every spoonful and every drop red juice.
Classic comfort food for cold winter days found in REMA 1000’s booklet “Norske Klassikere” (Norwegian Classics)
A classic dish that bites! Sharpen the knife and watch your fingers – as the name implies, you must cut a good while before you can share this delicious, traditional, warm broth with friends or family or both.
A traditional Norwegian dish found in REMA 1000’s booklet
“Norske Klassikere” (Norwegian Classics)
We got three kinds of “lapskaus” in Norway; soup lapskaus, light lapskaus and brown lapskaus, all traditional dishes, and the word “lapskaus” does not in any way describe what sort of dishes we’re talking about, it makes no sense at all really, so when I decided to post this post to day I took it upon me to find out where the word comes from.
Surprisingly enough “lapskaus” comes from the English “lobscouse”. The origin is uncertain, but probably the word is composed of “lob” meaning lump, and “course” meaning course or dish. Translated into modern language it simply becomes “lumpy dish”, which is a straightforward enough description of the different Norwegian versions of lapskaus.
In context: Like with most traditional dishes around the world you would find a lot of different recipes for lapskaus in Norway. My mother, for instance, made hers with beef and not pork and she never used celeriac or onions and she served it with wholemeal bread and not flatbread. And as a good son, that’s how I make and serve mine – Ted 😉
A traditional Norwegian dinner recipe from matprat.no
Traditional pea soup cooked on a pork knuckle is nice, solid, Norwegian country fare suitable year round for both casual and formal occasions. Traditionally always served with pancakes with blueberry jam for dessert.
Of all the different traditional dishes I grew up with (both my parents’ families came from the countryside), this is one of my absolute favourites – Ted