Does anyone have a good Norwegian recipe?

Answer 1

Not sure if these count as 'Norwegian' recipes as much as they are just the Scandinavian way of making and saying certain things.

Lefse

3 cups riced potatoes
6 Tablespoons margarine
2 Tablespoons cream
1 Tablespoon sugar
1-1/2 cups flour

Boil potatoes in salted water. Rice them and measure 3 cups.
Add margarine, cream and sugar while the potatoes are still hot. Mix well. Let stand overnight. Add flour when ready to bake.
Bake on LEFSE iron (or in electric skillet) at 500 degrees. When brown spots show, turn and bake on other side. Eat and thank the Blessed All Father Odinn there is no lutefisk on the table.

Rommegrot

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 T. ground cinnamon

Pour cream into a heavy saucepan and heat until it starts to boil.
Sift in 3/4 cup of the flour and whip with a wire whisk.

Keep beating after the 3/4 cup of flour is all in, until the butterfat starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.

Put the milk in another kettle and heat to boiling.

Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended.

Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top and bake until hot and brown in a 350 F oven. Pour the butterfat you saved over the top. Serve warm.

Scandinavian Cabbage

8 slices bacon
1 large head cabbage, cored and shredded
1/4 cup all-purpose flour
1 tablespoon caraway seed
1 pinch salt and pepper to taste
1/2 cup white vinegar, or to taste
1/2 cup white sugar, or to taste

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.

Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. This should be a sweet/sour cabbage dish when you are done.

Dromskinka

12 (1/4 inch thick) ham slices
1 cup port wine
3/4 cup heavy cream
1 teaspoon curry powder
1/4 cup tomato puree
1 tablespoon butter

Place the ham slices in a shallow baking dish, and pour port wine over them. Marinate overnight in the refrigerator. Preheat the oven to 425 degrees F. Pour off the port wine from the ham into a medium bowl. Roll up each slice of ham lengthwise, and place side by side in the baking dish. Mix the cream, curry powder, and tomato puree into the port wine. Pour over the ham, making sure to get all of the slices covered. Dot the top with small pieces of butter. Bake uncovered for 45 minutes in the preheated oven, or until the ham begins to brown on top.

~Morg~

Answer 2

A typical Norwegian dish:

"Fiskekaker"

400 g fillets of white fish (cod for example)
1 1/2 tsk salt
2 1/2-4 dl milk (4 dl for frozen fish, less for fresh fish)
2 tablespoons butter
1 1/2 tablespoon potato flour
1/2 teaspoon nutmeg (grated)
butter and oil to fry

Mix fillets of fish together with salt in a food processor.
Add only half of the milk and stir
Add the rest of the milk, butter, potato flour and nutmeg.
Mix until the batter is well blended , but don´t overdo it.
Shape batter into balls.
Heat butter and oil in a sauce pan.
Brown and fry about 5 minutes of each side.

Answer 3

Rulle Polse (Norwegian Meat Roll)

2-1/2 lbs. flanks of beef
1/2 lb. pork
1 lb. beef
1/4 lb. finely ground beef
1/4 lb. finely ground pork
3 teaspoon minced onion
1 teaspoon pepper
1 teaspoon ginger
4 teasoon salt (or as per taste)

Trim all fat and sinews from flank. Flatten on a board. Rub in part of dry seasoning (pepper and ginger). Add the remainder and the onion to the ground meat. Spread beef and pork on a little more than half of flank, then spread on ground seasoned meat. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between plates under a heavy weight to press out moisture, until the roll is cold. Remove cloth and slice thin. Remove threads, serve cold. It is well to keep under refrigeration until it is ready to serve.



GRILLED MOUNTAIN TROUT WITH LEMON BUTTER


4 pieces of skinned and boneless trout fillet, 14 oz. Pieces
Salt
Fresh ground pepper
1/3 cup olive oil for brushing
18 oz. vegetables
7 oz. Butter

Lemon butter:
5.6 oz butter
Juice from half a lemon
1/3 cup heavy cream
1/2 tablespoon chopped parsley
1/2 tablespoon chopped dill



Lay out all your fillets and the ingredients for the lemon butter. Cut the butter up in 3/4-inch lumps.
To make the lemon butter, boil cream with lemon juice and whip in 3-4 butter lumps. When the butter has melted and is mixed with the sauce, whip in 3-4 new butter lumps. Continue like this until all the butter is used. The sauce should be near the boiling point all the time, but it should not over boil.
Cook the vegetables.
Warm a frying pan over low heat. Spice the fish with salt and fresh ground pepper; brush it well with olive oil.
The frying time depends on the thickness of the trout fillets, but try it with 1 1/2 minutes on each side.

Answer 4

This is the recipe for Cardamom Coffeecake, it's really good to eat.


10 vanilla wafer cookies, crushed into crumbs
1 3/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 stick (1/2 cup) unsalted butter
3 eggs
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
2/3 cup sour cream
Confectioners' sugar

1. Heat oven to 350 degrees. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs. Set aside. Combine flour and baking soda in small bowl; set aside.

2. Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in cardamom and cinnamon. Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute. Pour batter into pan.

3. Bake until toothpick inserted in center of cake comes out clean, about 50 minutes. Let stand 5 minutes; turn out on a wire rack. Cool completely. Dust with confectioners' sugar.

Answer 5

Meat cakes (kjøttkaker)

INGREDIENT:
500 g (1 pound) boneless beef chuck
1 tablespoon potato starch
1 tablespoon salt
1 ½ teaspoon ground ginger
½ teaspoon pepper
2 dl (3/4 cup) stock
butter
5 dl (2 cups) brown gravy
DIRECTION:
Grind the meat three times, then mix with the dry ingredients. Gradually add the stock. Form round cakes and brown on all sides in butter. Simmer in brown gravy until throughly cooked, 5-8 minutes. Serve with boiled potatoes creamed peas and lingonberry compote.

Answer 6

I lived in Norway as an exchange student over 30 years ago. The usual dinner (middag) eaten at 3PM, was fried flounder, boiled new potatoes dressed with margarine, and steamed veg. On Sundays the fish was replaced with baked chicken.
Lunch (formiddagmat) was open faced sandwiches, coffee, and fruit.
Breakfast (frukost) was bread, cheese (always Gjetost and another kind), sardines, caviar, sliced bell peppers, coffee, and mayonnaise!
They eat again around 9 or ten at night, soup and bread, or hamburgers, or sometimes waffles.

Answer 7

i'm Danish, and this works each and every time. you'll decide on: 250g each and each flour, margarine, sugar 4 eggs a million tsp each and each vanilla essence and baking powder Beat the margarine and sugar till it really is fluffy-ish. upload the eggs. Pour contained in the flour and vanilla and baking powder. Bake in a greased baking tin for 20-0.5-hour. you may positioned actual something in this - banana is solid, or with finely grated zucchini (convinced, zucchini, the vegetable) and three tablespoons of cocoa powder. i ought to signify some raspberries in case you want those - defrost a bag of frozen ones - make 2 brownies, slather jam and buttercream icing (use icing sugar and melted butter) between, airborne dirt and mud icing sugar gently on proper, and also you're finished. I make this cake each and every time and it continuously works. it really is tremendous because you may positioned lemon juice, grated orange peel, chocolate chips and exceptionally a lot something in it. word: Zucchini and banana save the cake moist, and gives you it an prolonged existence contained in the refrigerator before it is going dry and grotesque. You actual can not style zucchini. in case you nonetheless don't love it, grate some white chocolate. ;)

Answer 8

Here are a few of my favourites:



MELDAL SOUP (Meldalsodd
Sodd is a speciality of Trøndelag, with a number of local variants. The soup is always made with seveal different kinds of meat. In some places small flour dumplings and meat balls are added, in others just the meat balls. Sometimes neither are used, only the meat cut into small pieces and added to the soup.
1.5 kg meat without bone
(a mixture of beef, pork and mutton)
3 l water
3-4 tsp salt
1 tsp peppercorns
piece of dried ginger root
1 tsp chopped onion
5 dl carrots cut into strips
5 dl diced rutabaga or swede
5 dl diced garden cabbage
Meat balls:
250 g sausage meat
Flour dumplings:
2 dl thin cream
1 2/2 tbsp sugar
120 g flour
2 eggs
pinch of nutmeg



Simmer the boned meat in water with salt, pepper and ginger until it is tender (60-90 minutes). Remove it from the liquid, cool and cut into slices. Pour a little of the cooking liquid over the sliced meat. Cook the vegetables in the stock until they are tender. Form the sausage meat into small balls and simmer in the stock with the vegetables for about 5 minutes.
Flour dumplings:
Bring the cream and sugar to the boil. Add flour until the mixture comes away from the edges of the pan. Remove the pan from the heat and add the eggs one by one. Add nutmeg to taste. Shape into small dumplings and allow to simmer in the stock with the vegetables and meat balls for about 5 minutes.
Arrange the slices of meat on a dish. Serve with boiled potatoes and flatbread, accompanied by the soup containing the meat balls, dumplings and vegetables.



Lapskaus
One pound of stewing beef
One large onion
1/4 Rutabaga (I despise rutabaga, this recipe will not work without it)
One pound of potatoes
one pound of carrots
Two Green Peppers
Two cloves of garlic
1/2 cup of barley or lentils
Salt to taste, and twice as much black pepper as you would think prudent.
optional ingredients
Mushrooms
Cabbage
Brussels Sprouts
Beets
Any vegetable or left over

Cut everything into cubes, sear the meat onions and garlic, add all the barley and three quarters of everything else. Cover with water and simmer for at least one and a half hours. Add remaining ingredients and simmer for an additional half hour. ENJOY


And my daughters fave is Farikal ( lamb & cabbage stew)

1.5 kg lamb from neck, shank or breast, together with the bones, cut into serving-size pieces
1.5 kg garden cabbage (the hard winter cabbage, not the thin summer cabbage. The summer one will be too mushy)
2 tsp salt
4 tsp peppercorns
1-2 tbsp flour
300 ml boiling water
Cut the cabbage into segments. Place the lamb and cabbage in layers in the saucepan, starting with the lamb. Sprinkle flour, salt and peppercorns between the layers. To avoid burning, use a saucepan with a thick bottom. Pour over boiling water. Bring to the boil and let the lamb and cabbage simmer over low heat until the meat is tender for about 1-2 hours. Farikal should be served very hot on hot plates, together with plain boiled potatoes. This dish is often served with beer and aquavit. This dish tastes much better the next day because the cabbage has absorbed the lamb flavour.


Enjoy

Answer 9

Norwegian Meatballs

Ingredients:
2 beaten eggs
1/2 cup milk
2/3 cup crushed saltine crackers (about 18 crackers)
1/3 cup finely chopped onion (1 small)
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. ground nutmeg
2 lb. lean ground beef
1 10-3/4-oz. can condensed cream of mushroom soup
3/4 cup milk

Instructions:
Grease a 3-quart rectangular baking dish; set aside.

In a large bowl, combine eggs and the 1/2 cup milk. Stir in crushed crackers, onion, celery salt, pepper, and 1/4 teaspoon of the ground nutmeg. Add ground beef. Mix well. Shape mixture into 20 meatballs. Arrange meatballs in prepared baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes or until no pink remains.

In a medium saucepan, combine condensed soup, the 3/4 cup milk, and remaining nutmeg. Cook and stir over medium heat until heated through. To serve, transfer meatballs to a serving bowl or platter. Spoon sauce over meatballs. Makes 5 or 6 servings.


Norwegian Fiskepudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Fine bread crumbs
1 tablespoon Softened unsalted butter
1 cup Milk
1 teaspoon Salt
2 tablespoons Cornstarch
1/4 teaspoon Freshly grated nutmeg
1 cup Whipping cream
1 Pinch freshly ground white
1 pound Skinned & boned haddock

2 Eggs
1 pound Cooked shrimp

garnish sprigs dill garnish halved shrimp (See also: Sorrel Sauce.)
Butter 8x4-inch loaf pan; sprinkle with bread crumbs and set aside.

Slowly add milk to cornstarch in small saucepan and stir until
dissolved.
Place over medium heat and stir constantly until thickened to
consistency of medium white sauce. Remove from heat and let cool.
Blend in cream.

Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop
in processor. Add eggs, butter, salt, nutmeg and pepper and continue
processing until pureed. With machine running, add cream sauce
through feed tube and mix until just blended, stopping machine to
scrape sides of bowl as necessary. Turn into loaf pan. Set in
shallow baking dish and add hot water to come halfway up sides of
pan. Bake 1 hour. Remove from oven and let stand 5 minutes. Pour off
any liquid in pan.

Shell, devein and cut shrimp into 1/2-inch pieces and set aside.
Turn mold onto serving platter. Spoon shrimp onto dish around edge
of mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs
and shrimp.

*Can substitute fresh cod or whitefish.

Answer 10

check out on
http://www.infonorway.com/recipes/nc/
http://www.rootsweb.com/~wgnorway/recipe.html