Pjalt, traditional food from Røros are round cakes that you cook on a griddle or in a dry frying pan. They are similar to ‘sveler’ or thick lefse, but are made of dough you roll out and cut out cakes around a small plate.
If you are not a Norwegian you might think that what you see on the picture above is a relatively simple traditional Norwegian dinner. I admit that it looks innocent enough, but it is far from. The dish above is the yardstick with which every newlywed woman in Norway is measured.
Her reputation as a housewife is placed on the scales the first time she makes meatballs for her husband. What sort of mince meat is she useing, what sort of spices. Does she serve them with stewed cabbage or stewed peas. With just the fat from the frying pan or a propper sauce. And most important around here, does she serve it with propper cranberry jam or just fresh cranberries stirred with sugar.
The worst thing for the young woman is that she has no way of knowing how to get it right, because what it all comes down to is, does her husband say when he taste them; “They are not as good as my mother’s” or “These were delicious, luv.”
Her reputation is as you now understand in the hands of her mother-in-law’s cooking. And worst is, said mother-in-law may be the crappiest cook for miles around, her devoted son will love her crappy meatballs anyway.
Traditional food is no joking matter around this
neck of the woods I can tell you
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
A traditional Norwegian dinner recipe found in “Fjærkre” (Poultry) published by the Hjemmet’s Kokebokklubb in 1882
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
Warm soups were a regular dessert in Norway in the old days and were not particularly unusual even when I was a kid. We had both home-made rosehip soup, fruit soup and soups made on different types of berries for dessert back then – Ted
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.