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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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Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
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