Originally posted on RecipeReminiscing:
A recipe for a delicious vegetable soup from“Sauser Og Supper” (Sauces And Soups) published byHjemmets Kokebokklubb in 1980 The fine green leaves of radishes tastes almost as much as the fresh red radish roots. Do not…
Julebrød: Serve with real butter and brown cheese. (Photo: Godt.no) Julebrød is traditional pastry found in many Norwegian homes around Christmas. It has become an important part of the holiday breakfast table, and below you find the recipe for delicious… Read More ›
Impress your guests tonight with an original and delicious reindeer taco meal. They will be surprised. Serves 4 14 oz. (400 g) sautéed reindeer 1 red onion 1.5 cloves of garlic 1 handful of fresh basil leaves 1.57 inches… Read More ›
Why not try a genuine Norwegian recipe for Sunday dessert? (Photo: JULIANE KRAVIK / NRK) Did you know that the popular carrot cake has a cousin? Its name is rutabaga cake! This is an easy and tasty cake with a… Read More ›
Apples have many uses: They can be eaten straight from the tree, cut into wedges, boiled, roasted, fried, baked, mashed, caramelized, squeezed, and much, much more. It is apple season in Norway, and here are three very different recipes, all… Read More ›
Norwegians, Easter, cabins and crime literature belong together like horse and carriage – a tradition that started over 90 years ago. Here you can find out how to celebrate a typical Norwegian Easter. First: Ensure that you have skis –… Read More ›
In 2009, Geir Skeie won the world’s most prestigious cooking competition, Bocuse d’Or, held every second year in the French city Lyon. Not only is he the youngest chef ever to win the competition, but he also won with a… Read More ›
Laup are large, flat buns baked with rye flour and anise. They originate from Trøndelag in Central Norway. It is common to eat Laup for breakfast or lunch, and it tastes perfect with traditional Norwegian Brunost (brown cheese), raspberry jam… Read More ›
Fenalår, cured leg of mutton, is a unique Norwegian specialty. Today, the curing process takes three months or more, but in the old days, the leg should hang up to two years in the storehouse. A real juicy Fenalår could often… Read More ›
September is the peak season for fresh lamb and cabbage and many Norwegians eat Fårikål (Mutton in cabbage). It has been voted the Norwegian national dish and has even got its own Fårikål Day – 26 September. The stew is… Read More ›
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