“Fiskegrateng” is a dish my mother used to make as an everyday meal to make use of leftovers from fish. It is a casserole with fish, macaroni and Bechamelsauce. It is served with potatoes and carrots and even beetroot and topped with clearified butter or just melted butter. It could also be made with fresh fish. However it was an economical way to use all leftovers and make a new dish. This casserole is really low budget especially if using leftover fish.
Category Archives: Heritage from Mom
Kronprinsesse Sonjas Mandelkake (Crown Princess Sonjas Almond Cake)
This cake is one of the most delicious and festive cakes my mom taught me to bake. It is named after the Norwegian Queen Sonja. The name though of the cake and the recipe is from when she became the Crown Princess of Norway, so the recipe is from about around 1968. And I read it is her own recipe which is the origin for the cake. My mother though has put her own touch to it. And I have always made it the way my mom did, with the marzipan decorations and also the whipped piped cream.
Norwegian Smørbrød
One of the first festive dishes I remember my mom making and even me helping with is Norwegian Smørbrød. Smørbrød is a traditional Norwegian treat at many festive occations. My mom would make them for homeparties, celebrations of various kinds. I recreated them like she used to make them.
Moms Wheat Croissants with Ham and Melted Cheese
As a tribute to my Mom today I am also giving attention to World Bread Day. I have baked Moms special Wheat Flour Croissants, Restaurant Style. My mothers Wheat Flower Croissants are the best. They are served with ham and cheese and heated for some seconds so the cheese melts. One Croissant is like a whole meal.
Marzipan Cake
The first cake I learnt to bake was the sponge cake. It is probably also the most useful cake I have learnt to bake since it can be used to make all kinds of cakes with various fillings and toppings and building blocks to all sizes of cakes. It is the cake inside the Marzipan Cake. I learnt to make this cake from my mother. I think I was not more than six years old when I started. And the most vivid memory I have is all the times I failed. I also remember the miraculous first time the cake did not sink down in the middle and never ever after. I had mastered the challenge of the sponge cake!
Liver Paste
“Leverpastej” is a Swedish paste that is used as spread on crackers and bread and also on the Buffé tables when you have Smörgåsbord and Christmasbuffé. It is really good and it is actually easy to make yourself.
Cloud Eggs Sandwiches (Baked Eggs Nests)
When I was growing up one of the treats at night after coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some really festive hot sandwiches with sausage and with whipped eggwhites on top and the eggyolk in the middle. This particular weekend as I was thinking what to make from the frozen eggwhites I got nostalgic and I started to think about my moms special sandwiches and how it was made and wanted to make it myself.
Norwegian Christmas Pressed Ham
Growing up in Norway on a farm we used to slaughter a pig for Christmas. From the meat we had food throughout the coming year. My mom used everything on the pig. I now tried to make one special pressed ham she would make especially for the holiday. We would eat this as cold cut on bread for breakfast and on sandwiches as an evening meal coming in from the barn. The spices made the kitchen smell Christmas.
Fruktsallad
My mothers Norwegian Fruitsalad made with sliced bananas, apples, oranges and grapes mixed with whipped cream.
Lapskaus
Lapskaus – Norwegian Comfort Food
Growing up in Norway we always made this from leftovers. It could be leftovers from sunday dinner on mondays or leftovers from many dinners during the week. So it did not always have the same ingredients. But it would always be a creamy, comforting stew consisting of potatoes, vegetables, some kind of meet, sausage or whatever leftovers. And it would be in a sauce, maybe also leftover.
Bj's Live Kitchen 