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List Of Norwegian Dishes
This is a list of Norwegian dishes and other dishes related to the food culture of the Norwegian people, from Norway. The cuisine of Norway is similar to the rest of Scandinavia, but the countries all have individual dishes and foods as well. The following list contains both foods and dishes originating in Norway, as well as foods from other countries which have been a part of Norwegian food culture for hundreds of years, and have become a separate distinct Norwegian version of that dish. Description Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on Game (food), game and Fish as food, fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters. Bread dishes * French toast, Arme riddere - the Norwegian version of French toast, once ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosette (cookie)
Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. The name ''rosettbakkels'' comes from Norwegian. Rosettes are crispy and typified by their lacy pattern. Rosettes are traditionally made during Christmas time. Rosette recipes are popular in the United States among families with Scandinavian ancestry. They are made using intricately designed rosette irons. These sweet fried cookies are shaped like a rose, complete with holes to represent layers of petals. The batter is a blend of wheat flour, eggs, sugar and whole milk. The iron has a handle with a bow shape attached to the outermost. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after a short time and the rosette is separated from the iron. Usually, the edges of rosettes are dipped into frosting or sugar. Swedish timbale can be made with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shepherds
A shepherd or sheepherder is a person who tends, herds, feeds, or guards flocks of sheep. ''Shepherd'' derives from Old English ''sceaphierde (''sceap'' 'sheep' + ''hierde'' 'herder'). ''Shepherding is one of the world's oldest occupations, it exists in all parts of the globe, and it is an important part of pastoralist animal husbandry. Because of the ubiquity of the profession, many religions and cultures have symbolic or metaphorical references to the shepherd profession. For example, Jesus called himself the Good Shepherd, and ancient Greek mythologies highlighted shepherds such as Endymion and Daphnis. This symbolism and shepherds as characters are at the center of pastoral literature and art. Origins Shepherding is among the oldest occupations, beginning some 5,000 years ago in Asia Minor. Sheep were kept for their milk, meat and especially their wool. Over the next thousand years, sheep and shepherding spread throughout Eurasia. Henri Fleisch tentatively suggested ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardanger
Hardanger is a traditional district in the western part of Norway, dominated by the Hardangerfjord and its inner branches of the Sørfjorden and the Eid Fjord. It consists of the municipalities of Ullensvang, Eidfjord, Ulvik and Kvam, and is located inside the county of Vestland. The area is dominated by the vast Hardangervidda plateau in the east and the large Folgefonna glacier on the central Folgefonna peninsula. The district was selected as the millennium site for the old Hordaland county. In the early Viking Age, before Harald Fairhair, Hardanger was a petty kingdom with its capital at Kinsarvik. Etymology The Old Norse form of the name was ''Harðangr''. The first element is derived from the ethnonym '' hǫrðar'', or from ''harðr'' meaning "hard" (referring to wind and weather). The last element is ''angr'' "tight fjord" (the name originally belonged to the fjord, now called Hardangerfjord). Agriculture The region is one of Norway's most important sources of fruit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krotekake
''Krotekake'' is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as ''hardangerkaker''. ''Krotekake'' is a kind of ''lefse'' thin pastry. The name ''lefse'' covers many different kinds of thin or thick, soft or hard pastry. In the Norwegian language ''krote'' means "a scroll" and ''kake'' is a cake or pastry. Dried krotekake can be made in quantity and stored without refrigeration for extended periods of time. Process The making of ''krotekake'' is an opportunity for small gatherings of neighbors in this largely rural fjord coastline. There are typically three or four participants in this activity. The preparation and assembly can take much of the day and provides plenty of time to share stories and catch up on neighborhood information while producing a bounty of staple foodstuff. The first step in the process is to mix a simple Whole gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracker (food)
A cracker is a flat, dry baking, baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, Dipping sauce, dips, or soft spreads such as Fruit preserves, jam, butter, peanut butter, pâté, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, wikt:cracknel, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crisp bread. Asian analogues include papadu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crispbread
Crispbread ( sv, knäckebröd (lit. crack bread), ''hårt bröd'' (hard bread), ''hårdbröd'', ''spisbröd'' (stove bread), ''knäcke'', da, knækbrød, no, knekkebrød, fi, näkkileipä or näkkäri, et, näkileib, is, hrökkbrauð, fo, knekkbreyð, german: 'Knäckebrot' or 'Knäcke', nds, Knackbrood) is a flat and dry type of cracker, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet. Origins Finland and Sweden have long traditions in crispbread consumption. The origin of the crispbread came from the earlier ''spisbröd'' (''stovebread'') which was a similar but thicker kind of bread. These breads were baked from at least the 6th century in central Sweden. They were usually hung above the stove to be dried. Traditional crispbread in Sweden and western Finland is made in this tradition with the form of a round flat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kneippbrød
Kneippbrød (; "Kneippbread") is a whole wheat bread. It is named for Sebastian Kneipp (1821–1897), a 19th-century Bavarian priest and hydrotherapist. It is the most popular bread in Norway.''DinSide''. "Norge på brødtoppen'" ("Norway on the Bread-top"). 10 Jul 2006. Accessed 22 Jan 2013. History The publisher Søren Mittet first brought Dr. Kneipp's recipe to Norway, where the bakery Baker Hansen AS officially licensed it in 1895. The recipe and name were quickly copied. The official Oslo breakfast (''Oslofrokosten'') first prepared for Norwegian schools in 1929 employed a coarse form of the bread. According to FEDIMA, as of 2006, more than 60 million loaves were consumed annually. See also * Sebastian Kneipp Sebastian Kneipp (17 May 1821 – 17 June 1897) was a German Catholic priest and one of the forefathers of the naturopathic medicine movement. He is most commonly associated with the "Kneipp Cure" form of hydrotherapy (often called "Kneipp ther ... Refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tilslørte Bondepiker
Tilslørte bondepiker ( ''veiled peasant girls''. Known in Swedish as ''änglamat''; Danish: ''bondepige med slør''; Norwegian: ''tilslørte bondepiker''; Finnish: ''pappilan hätävara''; german: Verschleiertes Bauernmädchen; nds, Buerndeern mit Sleier) is a traditional Scandinavian dessert. The dessert is available in a number of different variations. It is typically served in transparent glass or bowls. Example of a recipe: Applesauce (or other mashed fruits) are spread out at the bottom, followed by a layer of toasted bread- or rusk crumbs, a layer of whipped cream, followed by another layer of sauce, and usually a thin layer of crumbs and or whipped cream on top. Often in multiple layers. Possible decorations also include hazelnuts or flaked almonds. See also * List of desserts * References Related reading *S. Schmidt-Nielsen, ''Mat-leksikon: en oppslagsbok for mat og drikkevarer''. Trondheim 1947 (In Norwegian Norwegian, Norwayan, or Norsk may refer to: *Some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the '','' ' (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and '/''Grilletta'' as well as the Austrian '. It may be derived from , a dish of sliced veal, larded with pork fat. In t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rusk
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive. International variations Argentina In Argentina, rusk is called ''tostadas de mesa'' (literally "table toasts"), slices of twice-baked bread generally available in supermarkets in plain and sweetened variants. Cake rusk is called ''bay biscuit'', its ingredients are egg, sugar, oil, self-rising flour, and vanilla. Azerbaijan Rusk is called sukhary ( az, suxarı – a loanword from Russian via Persian) in Azerbaijani. It is usually made from stale bread and buns. In Baku, some bakeries use their stale buns and bread for making rusks. The price of rusk in those bakeries is usually low, as the bakeries do this to avoid wasting the leftover bread and buns. Bangladesh It is commonly called "toast biscuit". Toast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Buns
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *The Norwegian language, including the two official written forms: **Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway *The Norwegian Sea Norwegian or may also refer to: Norwegian * Norwegian Air Shuttle, an airline, trading as Norwegian **Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights *Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 *Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line *Norwegian Elkhound, a canine breed. *Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Schuylkill County ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
