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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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When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
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