I like to make my meals pretty even if simple. I like to challenge myself with what is in my refrigerator. This is a creation of leftovers and simple ingredients. It was my supper but could have been a lunch or brunch as well.
Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Cod baked in the oven in Coconutmilk. With it we made an Indian inspired Curry with green lentils, chickpeas, leek, carrot, onion and garlic and with indian spicing and coconut milk. I even had white rice with mine. It turned out delicious.
My Easterdinner Easter Sunday was Lambroastbeef with Carrots, Rutabaga, potatoes, cabbage, mushrooms and sauce from the roasting. With it I had my Italien Easterbread with the egg. The sauce from the roast was delicious for dipping the bread. I was so satiesfied with my Eastermeal. It was my first time to make Lambroastbeef. And this meal was a different style from a typical Swedish Easter dinner. Since I am alone I skipped the Buffée dishes that is usually my Easter meal tradition since living so long in Sweden. This meal suits any occation and time of the year.
“Fårikål” is Norways National dish. This is a lamb and cabbage stew. Mostly Norwegians like to prepare ”Fårikål” to welcome fall season. It even has it’s own day in the fall. ”Fårikål” is prepared with few ingredients, cabbage, lamb or mutton meat, peppercorns, flour, water, salt. It is slowcooked just simmering for hours. Make no mistake, it is delicious and very comforting. Why did I decide to make it in spring? Well it was Easter and lamb is quite traditional to eat.
Paella is the National Dish of Spain. It can be made with chicken and sausage, seafood or vegetarian. Traditions are different from family to family and from region to region. My seafood paella came out wonderful in flavors. Saffron and smoked paprika are the main spices in this dish. I did not have the luxury of fresh seafood so I used frozen mix with clams, octopus and shrimps. I did have some large Norwegian Shrimps to top with. To make the soffrito I used the vegetables I had, onions, garlic, carrots, green peas, bell peppers, cabbage, chickpeas, tomatoes, broccoli. I also added mushrooms and vegetable broth and of course the rice. I do not have a Paella pan so I made it in my Cast Iron Pan on the stove top. It tasted wonderful.
Cookalong with Frida and Ciana Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Paella, the National dish of Spain. We made Vegetarian Paella. It came out wonderful in flavors. Saffron and smoked paprika are the main spices in this dish. We used the vegetables we had, onions, garlic, carrots, zucchini, green peas, bell peppers, cabbage, chickpeas, tomatoes, broccoli. We also added mushrooms and vegetable broth. We did not have a Paella pan so we prepared all in the cast iron pan on the stove top and then switched to an oven pan and added the rice and finished it off in the oven. It tasted wonderful.
My Easterbrunch with a twist was some Swedish Smörgåsbord ingredients created as my own Afternoon Tea. Here I had bread, Egg, Herring, Beetroot, Lamm Roast Beef, Cheese, Apples, Shrimps. My drink was hot Chocolate. It was cold outside. The lovely bouquet of Easterflowers came from my daughter Frida with thoughts from Texas, USA. They lit up my heart and Easter.
This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths and topped with coloured eggs & sprinkles. I colored the eggs uncooked. And they cooked as I baked the bread in the oven.
Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made The Hungarian National Dish Goulash. However we made it Vegetarian/Vegan. It turned out so wonderful. What a comforting dish! A Vegetable Stew with mushrooms, tomatoes and beans and spiced with paprika, cinnamon, cumin and caraway seeds. Goulash originates back to the 9th century and was a shepherds dish.
Do you perhaps celebrate by searching for Easter eggs filled with candy, painting beautiful Easter eggs, decorate with twigs and feathers, “Gå Påskkärring” or go skiing? Yes, this sounds like an ordinary Swedish Easter. But why do you celebrate Easter really? Is it for the candy and eggs, social interaction with friends, family, or to spend time outdoors? Easter is actually the biggest Christian celebration in the world and is celebrated in memory of important Christian and religious events. Let me take you around the world on a short Easter-celebration trip. And also inspire you to decorate Eastereggs and twigs the Scandinavian style. What are your traditions?
A traditional Swedish dish on the “Smörgåsbord” for Christmas, Easter or Midsummer.
Cheese Cake is really a sweet dessert. However this is a variation as a Savory Cheese Cake with Swedish tastes that can be used on the “Smörgåsbord” or as a starter. As Easter is coming up and many do not eat meat this is perfect for the Easterbuffé or Eastertable. However it is festive and tastes great for any festive dinner table.
In many countries in Asia it is now Mango season. In countries like Thailand and Vietnam a special dessert is the sure sign of the spring and summer, “Mango sticky rice”. It is usually eaten in the peak Mango season, the months of April and May. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. Give it a try to make this popular dessert at home!
Cookalong with Frida and Ciana tonight. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. Today we made a really traditional Norwegian dish, Norwegian ”Fiskepudding” which is a Fish Loaf. The recipe for Fiskepudding is from my mothers recipebook and was on the menu in february 1957.
I love to make my own pasta. This time I wanted to take on the challenge to make colored and patterned pasta. It is creative at the same time I get great food. I tried to make different kinds as well. Making pasta is a great activity to do with kids as well!
I love to make my own pasta. This time I wanted to take on the challenge to make colored and patterned pasta. It is creative at the same time I get great food.
It is 38 years ago since I bought my set of Cast Iron Skillets. I was 19 years old and I was going to move to my own apartment in my homecountry Norway. With todays prices it was a real investment. And they last for life and generations if taken care of. I have moved a lot over my life and these skillets have weighed heavy in my moving boxes. However they have come along. And even if they are old, they seem totally brand new and better than ever these days. I don´t need a non-stick pan even, since I season my cast iron pans. This is how you can take care of your Cast Iron Skillets.
This weekend I treated myself to Afternoon Tea. I had some bakery in my freezer that I could create with. So this became my treat after a while. You do not need fancy ingredients to make a perfect Afternoon Tea. It just needs to look pretty and petite.
Overnight Oats! Yes, that is right, these are not desserts, but breakfast made from Oatmeal! It is so quick, healthy and easy. I just prepare the base the night before and put the topping on in the morning. It is like porridge from oatmeal but without cooking.
Irish Lace Cookies with Chocolate filling is a traditional Irish cookie made with oats, brown sugar, butter and a chocolate filling. They are delicate and more candylike than a cookie.
This Irish dish dates back to the 18:th century and is a real comfort food. It is also a main dish on the table celebrating St.Patrick´s Day.
Soda Bread is a common bread baked in Ireland. It is fast and easy and requires no yeast.
Irish Beef Stew is the National Dish of Ireland. Often served with Colcannon and Irish Soda Bread.
Ireland is all about potatoes and this is one of the most traditional dishes. It can be eaten by itself or served with stew.
In Ireland the Pie´s have a crust and a traditional crust is made with lard.
Last sunday was another great Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Argentine Vegetarian Empanadas. Empanadas can be found everywhere in Argentina. The most common filling is with beef, but it can really be anything you like and prefer. We made ours vegetarian. Instead of ground beef we used crumbled, marinated and baked Tofu and added that to a filling with onion, garlic, chili pepper, bell pepper, shredded carrots and potatoes. We also added the traditional hard boiled eggs.
I never want to waste food. And often I compose a meal from leftovers I have. This meal is such one. I looked at my ingredients and thought: What can I make? Yes a delicious Fried Rice with a twist.
Sometimes it is great to be able to put together a meal that doesn’t take too much time. What is better than a sandwich. I had sliced roast beef in my freezer and could take out a few pieces. What else; A couple slices of toast, some chopped onion and garlic, a couple leaves Pak Choy, a few slices Cheddar Cheese and a tsp mustard, butter and olive oil. As a side I made some carrot and potatoe fries in the airfryer.
Cookalong with Frida and Ciana last Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made a Vegetarian Nacho platter with Tofu, vegetables and Guacamole. It was amazing. We marinaded the Tofu and baked it in the oven. We made Nacho chips from Tortillas and fried in the airfryer. We chopped Bell pepper and some cabbage and Bok Choy and made Guacamole from Avacado. When the ingredients were prepared we assembled the platter, sprinkled with shredded cheese and put it in the oven for the cheese to melt. Such an easy and great meal.
During busy days ”Under thirty minute meals” are great. And I have a lot of recipes and ideas for those. Here is my tip of the day. It is delicious and took just a few minutes to make (about 15 to be exact).
Since I started my new website Bj´s Live Kitchen I also started an Instagram account @bjslivekitchen. I enjoy following other instagram foodaccounts. So I love to just watch and get inspired. Last night I baked an Italien Olive Oil Cake from a recipe on the instagramaccount of historicalitalianfood, Karima Moyer-Nocchiof @historicalitalianfood I really love it! I never baked like this with olive oil before. And it was my first time to taste Olive Oil Cake. It was so easy to make and tastes so great! Check out the recipe!
A quick warm sallad on a busy day or night with simple but great ingredients.
The main ingredients of the dish are rice, tomatoes, and onions. The rest of the ingredients can vary greatly according to everyone’s taste. For example, vegetarians prefer to have the dish with mixed vegetables and without any meat products, while many other people prefer to have the dish with meat, chicken, turkey, or fish. For this recipe I have chosen to make it vegetarian with mixed vegetables and beans.
Fufu is a staple food in Ghana. It is eaten with soup. You eat with your hands. Fufu can be made of different ingredients. In northern Ghana you make Fufu from yam´s roots. In southern Ghana you make it from cassava and plantain.
Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in. I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own preference really.
Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made Baked Potatoes Swedish Style, However with vegetarian filling. Baked potatoes are really popular in Sweden. It is also a popular streetfood. The fillings can be many. Most traditionally it is made with creme fraiche or yoghurt a little mayonnaise, shrimps, onions or with ham instead of shrimps. However it could be with any ingredients you prefer. We made it with onions, mushrooms and bellpeppers this time. This dish is so tasty and comforting and really easy to make.
The other night I made Cod in my airfryer and it became perfectly flaky. I had fresh Norwegian cod which I have bought from a Fish Van that actually goes to northern Norway and buys it from the boats and brings it fresh. It is so wonderful compared to what can be bought in the stores. It is now season for cod in the Norwegian Sea. To go with it I made Beetroot Risotto and a Yoghurt Sauce with dill and lemon zest.
I loved the taste and also the look of this dish, the beautiful white fish against the red just made me happy!
Semla is a Swedish wheatbun filled with a paste of almond or marzipanpaste and whipped cream. Swedish Semla is not like other buns. We only eat them in February. But why do we not eat these buns all year round? And why do we eat Semla at all? The Swedish people eat about six million ”Semlor” during this day Fat Tuesday.
Cookalong on Valentines Day with Frida and Ciana in Frisco, Dallas, Texas USA and me here in Sollentuna Sweden. On Valentines day we made pizza. The crust glutenfree, made with almond flour. Frida and Ciana made their pizza vegetarian with mushrooms and bellpeppers. I made three different toppings. One with white sauce from ricotta cheese and topped with spinnach, onions and brusselsprouts. Another with tomatoesauce, onions and chorizo sausage. The third with tomatoe sauce, ham, shrimps and onions. I mixed mozzarella and parmesan cheese on all three.
This rice is the most beautiful and tasty rice I have ever have eaten. I really discovered a treasure that has been unknown to me until now. Beauty, fragrance and taste! I had decided to try this persian rice at my Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Persian Jeweled Rice with a Vegetable Curry. The rice is flavored with saffron, which gives it its golden color, along with orange zest and carrots glazed in Saffron and topped with berries and nuts. After eating this rice I am totally in love with it. I realize how boring I have eaten rice all my life up to this point!
Today is Chinese and Vietnamese New Year 12/02/2021 so I post my favorite dish with a big Happy New Years greeting! I always love to get Egg rolls when in a Chinese or Vietnamese restaurant. However since I started making them myself I really think mine are so great and I just love to make them. You can do it yourself too!
Peking Duck is the National Dish of China. This is one of the dishes I am proudest that I have made myself! I served it with my own homemade Mandarin Pancakes and even diumplings with filling from the innards of the duck. I was so happy with my result! Here is recipe, description and pictures how to make your own Peking Duck at home,
I love this light and fresh ice cream with coconutmilk, coconutflakes, and mint. It tastes heavenly.
This Vietnamese cake Bánh Bò Nướng is one iconic cake in Vietnamese cuisine. The name comes from the honeycomb structure which can be seen when you cut a cross section of the cake. Honeycomb cake is traditionally served warm and is perfect on its own or with a nice cup of hot tea. I love this cake and it is great if you are glutenintolerant.
These Vietnamese Rice Cakes are traditional for the Lunar New Year. According to the old legends, Bánh Chưng appeared on the Hung dynasty. To make this dish in the traditional Vietnamese way I studied for a long time videos I could find with old people making them in the villages in Vietnam. I did want to make it the authentic way. To find ingredients was hard here in Stockholm when I first started making Vietnamese dishes. For this one especially finding banana leaves. However now I know every Asien Market in my area.
Bánh Xèo is basically a crêpe or pancake made from a basic blend of rice flour, turmeric, and coconut cream, along with other ingredients. Bánh xèo is food meant to be eaten with your hands. You’ll always find a big plate of greens with a mix of herbs to go with it.
Vietnamese rice pancakes are easy to make and tastes wonderful. In this recipe I have adjusted the filling with a little swedish and nordic twist. I do have a traditional recipe also that you should check out with taditional vietnamese ingredients and dipping sauce that tastes wonderful.
Bánh Khọt Rất Ngon, small Vietnamese pancakes!
I am sharing a food memory tonight to honor my Aunt Martha who passed away. Today was her funeral. I could not be there since the funeral was in Norway and due to Covid-19 it is not possible for me to partake. So to honor my aunts memory and life I have baked and eaten this Anise Pretzel that she used to bake. Any time I want I can in my mind smell it and remember the taste of her “Aniskringle.” I loved it and it was only when visiting her as a child I got this particular pretzel. My aunt had just turned 90 years old before Christmas. Peace and love to her memory.
Waffles have been eaten since medieval times and in so many ways. There are sweet and sawory, hard and soft and crisp. This week I got inspired by a cooking show to make these Sawory Waffles. I had some filling left from my Vietnamese salad and springrolls and wanted to use it in a different way. So I was wondering what to make. And I decided to make Savory Waffles.
Cookalong sunday night with Frida and Ciana, they in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made thin pancakes that are common in Sweden and Norway. We usually eat them with butter and sugar or butter and jam. However they can also be filled with savory filling or sweet like the french crepes.
I had some cabbage I wanted to use. So I was wondering what to make. And I decided to make springrolls in ricepaper. Served and ate with fresh salad leafs wrapped around the roll and dipped in Nuoc Cham Sauce the simple ingredients became the most festive dish.
I have been eating a lot of salad lately and I was going to eat salad again. However I wanted a variation and therefore I made Vietnamese spring rolls. I just made the sallad from ingredients I had in the refrigerator. You can really put anything you love and like in the filling.
I had some cabbage I wanted to use. So I was wondering what to make. And I decided to make a warm wok salad with Vietnamese touch. I exchanged noodles for cabbage.
Easy Vietnamese Chicken and Noodle Salad with Nuoc Cham Sauce!
It is quick and easy to make this luxurious sandwich yourself at home. Last week I suddenly felt like eating sandwiches. I started out with Norwegian Sandwiches and than continued to Club Sandwich. I had sliced meat in the freezer from my Christmas ham and even the other ingredients I needed at home. So I was exited to both make and eat my creation.
The other day I made my favorite food on an ordinary saturday, Kokt Kveite, Boiled Halibut, Hälleflundra. I feel almost guilty. This time I made it with Pommes Duchess.
Norwegian Vannbakkels (Petit Choux) with Savory filling made from shrimps, red onion, caviar, Youghurt, mayonnaise , Mustard, salt and pepper.
Sunday Night is since almost a year back now cooking time and Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. I appreciate this time so much. They really earned their Masterchef Aprons😀. We have cooked so many exiting dishes from around the world. And I always make so I get great food for the week coming. This sunday night we cooked Indian, Chickpea Tikka Masala. We made it totally vegan. It turned out so great. Healthy, heartwarming and real comfortfood.
Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made high protein Lasagne. I even made my own Lasagne noodles from scratch. In this Lasagne we made the meatsauce with ground Turkey meat, shredded carrots, chopped unions and garlic and tomatosauce with herbes. I used my own homemade tomatoe and vegetable sauce. Instead of bechamelsauce we made a filling with cottage cheese, lowfat Youghurt, eggs and herbes. Frida and Ciana had a layer with Zuccini and I had a layer with Spinnach. It turned out so great!
Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Bacalao. It is a dish with a long history and found in so many countries. It came to Norway and Möre and Romsdal where I come from hundreds of years ago from Portugal. We made it the Norwegian way today. We had to use fresh Fish since we didn’t have the dried salted cod made in Norway since the Viking times and now exported all over the world to Bacalao lovers.
This is a great way to use leftover mash. I had some left over rutabaga mash from dinner the other night and wondered how can I use this. I decided to experiment with my airfryer and make dippers. They turned out really great. They are good to eat alone but also as a sidedish to a meal.
Plantains are a staple in pretty much every Haitian meal. The most common method of cooking plantains is frying them which can be served as an appetizer or a side dish. Tonight I mixed some traditional foodstuffs from many cultures on my plate and made Fried Plantains like they are done in Haiti. It really turned out great. I made all in the airfryer. I love I can fry now and no greasy oil, just a little spray.
I found myself having some pineapple bites I wanted to use after the holidays. And I started craving for this soup. I simply love it. It has the perfect blend of sweet, sour and spice, with more than three types of fresh herbs which really enhance the flavor.
I have been experimenting with the Airfryer. Pollock and potatoes turned into crispy Fish And Chips without any greasy oil. A light dipping sauce with Youghurt, pickled cucumber and parsley. So happy with the result!
Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Chicken Tender Wraps and Chicken Wings in the the Airfryer.
Light and fresh tasting Apple and Pear Pie with Youghurt, Lemon and Coconutflakes!
For New Year I always want to make Salmon. This New Years Eve I had a Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden making lunch for them and dinner for me. We made Swedish Toast Skagen, fried Salmon, Roasted Vegetables and Pommes Duchesse. A lovely end to a year of cookalong. Looking forward to New Cooking adventures in 2021!
Skagenröra is a speciality of Sweden that is used in many varied ways. It can be made to use as an apetizer on toast like in this recipe that I did for New Year. It can also be used as a topping in baked potatoes or as a topping on hotdogs or in wraps you can buy as streetfood. I love the baguettes with Skagenröra which will be a whole lunch. It is also one of the traditional fillings in Smörgåstårta!
Charlotte Russe is both a cake and dessert. I remember my mom made this when I was growing up in Norway. I decided to make it the other night. It is made with Raspberry Roll Cake and Lime Mousse. It is really fresh tasting.
A dessert loved in Norway is Riskrem. I loved it and my mom used to make it from left over Riceporridge. In Sweden I learnt to know it as ”Ris A La Malta.” Try this simple but lovely dessert!
Cookalong last night with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. Last night we made Swedish Meatballs for Christmas and prepped Christmas Ham the Swedish way. At a Buffé or Smörgåsbord the ham is served cold cut in thin slices plated with the whole ham making it a showpiece. Swedish Meatballs are always part of a Swedish Smörgåsbord during the year whether it is for Midsummer, Easter or Christmas or any other great celebration.
My mom had a special recipe for Gingerbread that we called Kakemann in Norwegian. We always made these instead of the white one’s or the thinner brown one’s. I made them last weekend thinking about all the baking we used to do for Christmas. These were the favorite for us kids of all the cookies we made. And even as grown up they remained a favorite.
Last Friday night I was exhausted from work and needed to clear my head with something creative. So what is better than making Sugarcookies, American Christmas Cookies with decoration. I both made the dough, baked and decorated before sleeping. So honestly it was getting towards morning hours when I went to bed. I made them with a twist. Tried out my rolling pin with reindeers and Christmas trees and even coloring the dough in different colors, not only the frosting. American Christmas Cookies are so fun and festive to decorate. You can just let your creativity go wild.
Cookalong with Frida and Ciana Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. This time we made Swedish and Irish Christmas Candy and Christmas Cookies. We made Irish Lace Cookies with Chocolate filling. This is a traditional cookie in Swedish also and we call them Knäckflarn and fill them with whipped cream. We made Swedish Chocolate Caramel and Christmas Candy with Cornflakes.
The 11th December was mom’s birthday. So I wanted to make a cake she used to make. I had not made this one in such a long time. I was looking through her recipes and remembered I loved this cake. It is a Chockolate cake with hazelnut caramel topping and vanilla cream filling. The cake is baked up-side-down. The bottom filling made with hazelnuts, butter and sugar becomes the top.
Krumkake is a traditional Norwegian cookie that is made for Christmas and also for other special celebrations. It is crispy and wafer like. To make the beautiful pattern a special iron is used for the frying. I have made these cookies as long as I can remember. My mother was an expert and I feel I sometimes succeed and sometimes fail. The trick is to get them thin and crispy. This cookie is also traditional in Sweden and here it is called Rullrån.
It is soon 13:th December and Lucia here in Sweden. And what is a “must” is “Lussebullar” or St Lucia Saffron Rolls.. Saffron Rolls is eaten throughout the whole Advent time which is from 4 Sundays before Christmas. What is also common is to make the Saffron Cringle or Advent Cringle or as it is called in Swedish and Norwegian Adventskrans.
Focaccia, known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. I love to decorate the Foccacia bread and this time I was inspired by Christmas ahead of me.
Gingerbread Cookies is a “must” in Sweden and Norway for Christmas. Gingerbread House baking is also very popular. You can use the same dough for both. Get in the mood for Christmas!
A wonderful Cheesecake that looks artistic. Both the taste and the look will impress anyone!
Vegan ”Chicken Nuggets” with the best ”Nacho Cheese Dip”. The Nuggets made with Nuts and Oats and the dip from Carrots and potatoes. No meat and no cheese, totally vegan. The dip is amazing. You never need any other!
Coming from Norway, having lived in the USA and living in Sweden, my traditions have become a mix of many cultures. And as I keep my Norwegian and even Swedish one´s I also like to mix it with a little American. And next weekend is Thanksgiving in the USA. Thursday is actually Thanksgiving and the day for the Turkey.
My mothers menu this day in 1957 was for 304 people and it was Prinsefisk as the main dish and Kale Soup with egghalves as a side dish. The price 1, 56 NOK ( about 17 cents). The recipe for Prinsefish is on another post. Here is Kale Soup from 1957. Kale Soup was often used as a side dish. Sometimes with egghalves and sometimes with dumplings made from flour and eggs.
There is one recipe in my mothers recipe book from 1957 that made me really curious. The name of the dish is “Prinsefisk” which means Prince Fish. I tried to find out where the name came from and found a fascinating story. In 1957 this recipe was 101 years old. Now this recipe is 164 years old anno 2020. It is considered a festive dish from Bergen, in Norway these days. The dish came about because of a real prince.
In november 1957 my mother has Ham and Macaroni Casserole, Brown Soup and Raw Vegetables on the menu for 322 people to a cost of 1, 49 NOK (14 cents) per person. I have recreated the menu, however made it for a few persons.
When I was growing up my mother used to make sandwiches with this sallad. I loved it and we called it Italian sallad. Now I realize it is what we call Cole Slaw and use as a side with meat these days. However my mother would make Smørbrød with this sallad when I was growing up in Norway.
It is fun to make your own pasta. It is also a bit hard work, so you gain respect for those who do this regularly. This is a pasta high in protein and low in calories. Want to impress, make your own homemade pasta!
Looking through my mothers recipes I found one I really wanted to try to make, Meatloaf with Tomato Sauce. I have had meatloaf often through the years, but actually never with tomato sauce, only with gravy. So I made up my mind to try this recipe. I have to say I love it!
In Norway’s traditional cooking when I grew up, a dinner would always be a main dish and dessert. So in my mothers menues there is always a main dish, sides of vegetables and a dessert or a soup. Soups were used in all variations. I think it was economical and a way to use theContinue reading “Norwegian Viktoriasuppe (Victoriasoup)”
This Chili is real comfort-food packed with healthy nutrients that keeps you full and energetic. It is perfect for meal-prepping since you can make a large batch och freeze portions or keep them in the fridge during the week. It is also made in one pot. So it is not much work after doing dishes, which I sometimes appreciate! The roasted Chickpeas adds a delicious crunch and why not make a lot when you are at it. You can add them to sallads or bowls or just eat them alone when crawing a snack.
On my mothers menu one cold October day 1957 she is making Norwegian “Betasuppe” (Rootvegetable and meat soup) and “Pannekaker” (thin pancakes). It is for 309 people and the total price per person is 1, 84 NOK (about 17 cents). Norwegian “Betasuppe” is one of my absolute favorite Norwegian soups. It is a super tasty meat and vegetable soup. Going through my mothers recipes I just stared when I saw the main dish on the menu: Betasuppe! I just couldn´t wait to try to make it!
These Sushi Burritos are beautiful to look at, fun to make and healthy to eat! This recipe is from “The Happy Pear” who make great vegan and vegetarian dishes.
Japanese Sufflé Pancakes with homemade whipped cream and fresh berries!
In Haiti Pumpkin Soup is traditionally eaten to celebrate the New Year. It is usually made with beef, but it is just as good made with chicken meat.
Pumpkin Soup with Sweet Potatoe and Chili.
Pumpkin can be used in all kinds of foods and here are some lovely Pumpkin Pancakes!
I have made pumpkin pie many times but never been as satisfied with it as this one. The taste is incredible. And I believe it is because I bake the pumpkin to prepare the pumpkin puré instead of boiling it. Try this receipt!
Kransekake, the main piece on a Norwegian partytable. Kransekake, with its tower of granulated almond paste rings, is the signature cake of Norway and a staple at wedding, anniversary, birthday, and holiday celebrations. This cake is the Crown Jewel of what my mother taught me. She used to make this for so many parties for family but also as orders from people in the community who had special celebrations.
This fish called Kveite in Norwegian my mother used to make for special occations like the first Day of Christmas or New Years Day. It was my favorite dish and we did not eat this more than a couple times a year during special Holidays. She used to boil it in a special way and serve it cold with hot potatoes, vegetables and sour cream that she made with whipped cream, vinegar and a pinch of sugar. The fish was always served as whole steaks and she would decorate the serving tray beautifully. Tonight I made it exactly like my mom used to.