One of Norway's distinctive dishes, Gravlax literally means "Grave Salmon, " and it refers to the medieval practice of curing the raw fish by burying it in the sand above the high tide level. Today it's dry-cured and traditionally eaten on open-faced sandwiches or with stewed potatoes. It's traditionally served with a sauce (recipe included here). It may also be served appetizer-style.
Salmon is rich in vitamin D and heart-healthy omega 3 fats. Cook up this easy and delicious salmon recipe from dietician and fitness pro Kat Barefield.
Learn how to make Swedish Pickles. You 'll want to eat them everyday!
This Norwegian cream pudding is cheap to make and feeds a crowd. Serve warm or chilled with melted butter on top. Once you start cooking the mixture, butter starts to seep out. Remove this from the mixture and save for a topping.
This authentic Norwegian Meatballs recipe is a keeper. Two variations, a cream sauce or beef gravy, either one is delicious. #misshomemade
Bring a generous helping of Nordic sweetness and comfort into your life, and give all of these Norwegian desserts a try when visiting the cozy towns and breathtaking fjords of Norway.
Swedish pancakes are total crowd-pleasers. A cross between American pancakes and crepes, they’re delicate, fluffy, and bursting with flavor.
Lefse is a delicious Norwegian treat that is a tradition among many families. Your family can start this tradition today and make some of the best lefse you have ever had! Learn how to make a delicious lefse recipe using real potatoes.
Taste of Norway Editor Kristi Bissell shares her recipe for Scandinavian Almond Cake, a quick and easy treat you can serve with coffee.
Bring a generous helping of Nordic sweetness and comfort into your life, and give all of these Norwegian desserts a try when visiting the cozy towns and breathtaking fjords of Norway.
Make and share this Norwegian Thin Pancakes recipe from Food.com.
What a delicious breakfast treat! This Norwegian Porridge Recipe is creamy, salty and sweet and is served with a sprinkle of cinnamon and dried cranberries on top.
Follow I’m a proud Scandinavian. Eating lefse, a potato-based flatbread, for the holidays is one of my favorite traditions. This week, I finally had time to sit down with my …
Silky, smooth and a little dreamy, this Swedish Creme. topped with a raspberry topping, is a simple dessert that everyone will love.
Use any combination of mix dried fruit (ingredient #5, below). I used a combination of dried apricots, apples, and prunes. The starch in the tapioca helps to thicken this soup. I recommend large pearl tapioca, but a smaller tapioca would also work.
Lefse is a delicious Norwegian treat that is a tradition among many families. Your family can start this tradition today and make some of the best lefse you have ever had! Learn how to make a delicious lefse recipe using real potatoes.
In the recipe for this sweet coffee-time snack, the yeasty cardamom-spiced dough is cut into a decorative pattern before baking.
Today I'm excited to share with you a recipe that was been in my family for generations. I just love making something that, so many years ago, and in another land, my great-great grandma used to make for her family. As a girl, I remember eating it at my grandma's house in her bustling kitchen, and at my aunt's house with all the cousins. It was so satisfying to break the slightly crunchy golden top with my spoon and dig up layers of sweet custard and rice. Now that I've actually made this rice pudding myself, I've discovered that there's actually another layer to it—magic. The pudding goes in the oven all mixed together, with only a little cinnamon sprinkled on top, and out it comes, all layered and fancy. It's so cool! You may have noticed that I've mentioned it as 'custard', even though it's named 'rice pudding'. Well, it should be called 'rice custard', because it has eggs in it, but that doesn't have quite the same ring as 'rice pudding', does it? Not all rice puddings have eggs, and so the name 'rice pudding' is sometimes appropriate. Side note: there are countless variations of rice pudding, as almost every area of the world has their own—this recipe is Scandinavian. Anyways, because this recipe does have eggs, we'll be using a water bath to cook the rice pudding in. But don't worry, it's not hard! The first time I made this, I didn't even know what I was doing. I thought the recipe was crazy, but I just followed the instructions and it turned out great. What is a water bath, and why use it? A water bath is just a pan of water that the baking dish is placed in, while in the oven. The water bath insulates the custard, distributing heat evenly. It prevents the custard from cracking, being rubbery, drying out, and having the eggs curdle. For the water bath, you want to use a pan that is about an inch bigger than the dish you are using to bake in. Set the baking dish inside the water bath pan in the oven, then fill the water bath halfway up the sides of the baking dish with hot water. This Food52 article is a great reference if you're still unsure about using a water bath. Vanilla If you want to make this rice pudding even more flavorful, you can use vanilla beans in place of vanilla. You'll have beautiful little seeds of flavor dotting your pudding! We do this sometimes when we have leftover beans after using up our homemade vanilla. Rice Pudding Serves 10-15 3 cups cooked rice (1 cup uncooked) 8 eggs 1 1/2 cups sugar 6 cups scalded milk 2 tsp. vanilla or 1 vanilla bean* Raisins (optional) Cinnamon, for sprinkling 1. Combine eggs and sugar in blender. 2. Slowly pour in scalded milk while blending so that eggs do not cook. 3. Pour into a big casserole dish, preferably glass or porcelain with high sides (not metal, as the custard will burn more easily). Add rice. 4. Sprinkle surface with cinnamon until covered. 5. Place rice pudding dish in a water bath in the oven. Bake 350ºF for 1 1/2 hours. When the timer rings, do not open the oven, but leave the dish in the oven until completely cool, about 5 or 6 hours. This helps prevent water separation. *For vanilla bean: Sauté bean in milk for about 1/2 hour, then remove bean and scrape seeds into milk. Beans left over from homemade vanilla work perfectly for this.
Swedish flying Jacob casserole, hello 70s anyone? If you love chicken, curry, and a little bit of heat, you’ll love this dish.
Kaffegraut is a sweet and creamy, Norwegian semolina porridge that melts in your mouth and is served during celebrations. It's not your typical porridge.
My DBIL was born in Norway. He will only eat Cucumber Salad that is made the Norwegian way which has with sugar added. It sort of gives it a sweet/sour flavor and is very good! I've eaten it many times at my sister's home. Posted for ZWT 2010. Cooking time is refrigeration time.
These delectable meatballs are perfect as a holiday tradition or for an everyday meal. They're soul-satisfyingly good no matter when you enjoy them!
Swedish yellow pea soup is a simple, rustic dish with lots of flavor. Serve it with strong grainy mustard and maybe even some punsch liqueur.
A delicious and frugal Norwegian recipe!
April starts with a bang, we blogging marathoners gonna run a month of blogging with sundays off. Yes here comes an another month of Mega food marathon, every year a group of food bloggers who shares the same passion for food ran two whole months of Mega marathon. We picked April and September as mega marathon months and we have been following this ritual since 4 years. This Mega marathon needs some pre-planning as we have some particular themes to follow. Eventhough i plan my cooking before i always end up in cooking at last moment. Thats gives more thrill to me. Let me stop blabbering before you guys gets bored. And this month Mega marathon have two options, yes either pick a theme per week, or pick a theme and cook for a month. Obviously i opted for the easy one, yes am going to blog for 4 weeks with 4 different themes. With a super duper busy schedule, i cant go with a theme for a whole month. However i dont regret to pick easy themes as they do need more patience and planning to cook with. For the first week of this Mega marathon, am going to showcase International breakfast dishes. And for the first day, its going to be some filling Norwegian pancakes aka Pannekaken. Pannekaken sounds like French crepes, with easy ingredients and simple cooking method, one can dish out this ultimate pancakes for their breakfast or brunch. Just with a pancake, one can finish easily their breakfast, yes these pancakes are quite filling. With usual ingredients and eggs, these pancakes are seriously very easy to whisk. These thin pancakes makes a complete satisfying breakfast when served with any sort of spreads and fruits. We had this pancakes for our weekend brunch, once filled with jam or nutella you can carry them easily in your snack box or in lunch box to have them either as snacks or dessert after a meal. A prefect kid's friendly crepes to give a try if you are looking for something easy to prepare specially to please your kids at home. Recipe Source: Here 3 Eggs 1cup Flour 1+1/2cups Milk 1/2tsp Salt Butter for greasing Whisk the eggs with milk until they turns forthy, now add the flour and salt and whisk everything as a thin batter. Heat a greased skillet or griddle in medium flame, spoon the batter and move the griddle to for a thin circle. Cook in simmer until they turns golden in colour. These pancakes gets cookes very quickly. Take care not to burn them. Repeat the same process with remaining batter. Serve warm with powdered sugar, jam or nutella. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87 An InLinkz Link-up
Here is an amazing list of Swedish sweets. Keep reading to find out which one of these sweet desserts and snacks interests you the most.
Please note: The flour amount is approximate. You want the ingredients to stick together. I used about 2 cups of flour, but start with one and go from there.
Lutefisk, which means "lye fish," is dried cod that has been treated with lye for preservation. While there are, of course, more advanced ways of preserving food, lutefisk is a Scandinavian tradition still enjoyed today. Before it is prepared, it is soaked in cold water for days to remove the lye.
