Jeg har akkurat kommet over en facebook gruppe der man deler norske og andre nordiske tradisjonelle oppskrifter på norsk. De sliter litt med å få inn nye medlemmer så jeg oppfordrer alle mine besøkende som leser norsk som er interessert i nordisk tradisjonsmat til å melde seg inn. Jeg har allerede gjort det. Dere finner gruppa her:
I have just come across a facebook group where Norwegian and other Nordic traditional recipes are shared in Norwegian. They are struggling to get new members so I encourage all my visitors who read Norwegian and who are interested in Nordic traditional food to sign up. I’m already a member. You can find the group here:
Eidsberg, is a municipality in the inner part of Østfold county, east of Glomma. The municipality includes the lowlands on the east bank of Glomma and the forest lakes eastwards to the watershed towards Halden watercourse. Eidsberg municipality was established in 1837 by the introduction of local self-government.
A classic Norwegian side dish recipe found on frukt.no
Stewed cabbage is a classic Norwegian side dish that you easily make yourself. It is usually served with meat balls, dinner sausages and any sort of smoked meat.
You can buy packages of half finished stewed cabbage (cooked, dried cabbage flakes and the dry ingredients for the sauce) at most grocers here in Norway, but the result is nothing compared with what you get if you cook stewed cabbage from scratch yourself.
A traditional Norwegian chicken recipe from tine.no
Need a tip on how to spice up the usual chicken fillets? Chicken in dill sauce is almost like a fricassee, with delicious light sauce flavoured with dill and lemon. Here you can just use the vegetables you want.
Fricassee is a way of cooking where meat and / or vegetables are cut into medium sized pieces and boiled in broth or sauce and smoothed with butter and cream or egg yolk.
The French word fricassée is an old expression that can be traced back at least to the 1400s. The etymology is uncertain. Maybe it’s a combination of pandering (to fry) and casser or Quass (break into pieces).