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This page of Norwegian recipes is brought to you by the Celtnet European Recipes Site:
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Norway, officially: Kongeriket Norge (Bokmål) and Kongeriket Noreg (Nynorsk) (Kingdom of Norway) is a constitutional monarchy in Northern Europe that occupies the western portion of the Scandinavian Peninsula. Norway also includes the Arctic island territories of Svalbard and Jan Mayen. The capital and largest city is Oslo and Norwegian is the official language (though two official written forms, Bokmål and Nynorsk). Norway has an extensive Atlantic coastline which is dominated by Norways Fijords. During the Viking age (circa 800 to 1100 CE) Norway was expansionist and many Norwegians left the cuntry to settle Iceland, the Faroe Islands, Greenland and parts of Britain and Ireland. Following the black death of the 14th century political alliances led to the union of Denmark, Sweden and Norway and though Sweden ceded in 1523 Norway remained allied to Denmark until 1814 where, following the Napoleonic wars the break-up of the Denmark–Norway after attack by Britain was forced to cede Norway to Sweden. Denmark gained independence on June 7th 1903. The per capits GDP of Norway is the world's third highest and this is significantly due to Norway's extensive oil deposits (Norway is the world's third largest oil exporter). Norway was a founding member of the United Nations, NATO, the Council of Europe, the European Free Trade Association (EFTA), the OECD and the OSCE, and maintains membership in several other international organisations. Norway has twice rejected proposed membership of the European Union although Norway has access to the European single market through membership in the European Economic Area. Like neighbouring Sweden, the traditional cookery of Norway is fairly simple, based around the staples of fish, meat and potatoes. Spices (which had to be sourced from the Mediterranean) were scarce. Stews based on meat and vegetables are common as are a range of fish dishes (particularly using dried and pickled fish). Rolled and pickled meats are also a feature of Norwegian cookery. |
The alphabetical list of recipes from Norway follows (limited to 100 recipes per page). There are 10 recipes in total:
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Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
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