All recipes
Region

Norvege cuisine

The dishes of Norvege figures, in their period and modern versions.

Function
Taste
Era
Domain
Difficulty
Source
34 recipes
Ärtsoppa for Lean Days — Yellow Peas with Rye BreadEveryday
Plat de dagmål des jours maigres (fastedag)

Ärtsoppa for Lean Days — Yellow Peas with Rye Bread

Blanche de NamurEasy2 h
Roasted Game with Saffron and GingerFestive
Mets d'honneur du nattmål festif (jour gras)

Roasted Game with Saffron and Ginger

Blanche de NamurMedium1 h 30
Stockfisk — Rehydrated Dried Cod for Lean DaysPreserving
Provision de garde du garde-manger royal

Stockfisk — Rehydrated Dried Cod for Lean Days

Blanche de NamurMedium3 jours de trempage + 30 min
Spiced Festive MeadDrink
Boisson d'honneur du banquet

Spiced Festive Mead

Blanche de NamurEasy20 min
Honey Spice Bread from NamurRemedy
Douceur-remède du garde-manger (épicerie de dame)

Honey Spice Bread from Namur

Blanche de NamurEasy1 h 15
Bergensk fiskesuppe — Bergen fish soupEveryday
Middag (repas chaud du milieu de journée)

Bergensk fiskesuppe — Bergen fish soup

Edvard GriegMedium50 min
Sursild — sweet-sour pickled herringPreserving
Koldtbord / frokost (table froide, poisson de garde)

Sursild — sweet-sour pickled herring

Edvard GriegEasy30 min (+ trempage et marinade)
Rømmegrøt — sour cream porridge for festive daysFestive
Festmat (mets de fête, plat unique de célébration)

Rømmegrøt — sour cream porridge for festive days

Edvard GriegMedium40 min
Solbærtoddy — hot blackcurrant grogDrink
Kveldsmat / remède de veillée (boisson chaude du soir)

Solbærtoddy — hot blackcurrant grog

Edvard GriegEasy15 min
Flatbrød — travel flatbreadTravel
Reisekost (provision de route, pain de garde)

Flatbrød — travel flatbread

Edvard GriegMedium1 h
Fårikål — mutton and cabbage with black pepperEveryday
Middag (le repas chaud du jour)

Fårikål — mutton and cabbage with black pepper

Edvard MunchEasy2 h
Rømmegrøt — sour cream porridge with cinnamonFestive
Festgrøt (la bouillie des jours de fête)

Rømmegrøt — sour cream porridge with cinnamon

Edvard MunchMedium40 min
Gravlaks — salt- and sugar-cured salmon with dillPreserving
Pålegg de fête (garniture du smørbrød)

Gravlaks — salt- and sugar-cured salmon with dill

Edvard MunchEasy30 min + 48 à 72 h de marinade
Blåbærsaft — wild blueberry cordialDrink
Saft (boisson de conserve aux baies)

Blåbærsaft — wild blueberry cordial

Edvard MunchEasy45 min
Spekesild på flatbrød — salted herring on flatbreadStreet food
Kveldsmat / matpakke (en-cas froid du soir ou de l'atelier)

Spekesild på flatbrød — salted herring on flatbread

Edvard MunchEasy25 min (hors dessalage)
Skreið — Wind-Dried Cod from the NorthPreserving
Nesti (provision de voyage et réserve d'hiver)

Skreið — Wind-Dried Cod from the North

Erik le RougeMedium1 à 8 semaines (séchage)
Whipped Skyr with Wild BerriesEveryday
Dagmál (repas de mi-journée)

Whipped Skyr with Wild Berries

Erik le RougeMedium12 h (dont fermentation)
Seal Stew with Broth, Roots, and Imported BarleyEveryday
Náttmál (repas du soir, autour du foyer)

Seal Stew with Broth, Roots, and Imported Barley

Erik le RougeEasy2 h
Barley Flatbread Baked on a StoneTravel
Dagmál (accompagnement de mi-journée)

Barley Flatbread Baked on a Stone

Erik le RougeEasy40 min
Summer Mead with Honey and BerriesDrink
Veizla (festin du chef dans le skáli)

Summer Mead with Honey and Berries

Erik le RougeMedium1 à 2 semaines (fermentation)
Fram Pemmican, the Ration Calculated to the GramTravel
Ration d'expédition (turkost — la nourriture de la marche)

Fram Pemmican, the Ration Calculated to the Gram

Fridtjof NansenMedium8 h (dont séchage)
Fiskesuppe, the Fish Soup of Middag in OsloEveryday
Middag (repas chaud principal de l'après-midi)

Fiskesuppe, the Fish Soup of Middag in Oslo

Fridtjof NansenEasy35 min
Rømmegrøt, the Cream Porridge of Grand OccasionsFestive
Høytidsmat (mets de fête, servi aux occasions et aux retours)

Rømmegrøt, the Cream Porridge of Grand Occasions

Fridtjof NansenMedium30 min
Polar Night Cocoa, the Explorers' Hot ChocolateDrink
Drikke (boisson chaude réconfortante du campement)

Polar Night Cocoa, the Explorers' Hot Chocolate

Fridtjof NansenEasy10 min
Multer i Krukke, Preserved Arctic CloudberriesPreserving
Sylte / nistemat (réserve sucrée du garde-manger pour l'hiver)

Multer i Krukke, Preserved Arctic Cloudberries

Fridtjof NansenEasy25 min
Sursild — pickled herring on rye breadEveryday
Smørbrød (tartine ouverte du matin et du soir)

Sursild — pickled herring on rye bread

Henrik IbsenEasy30 min + 24 h de marinade
Rømmegrøt — sour cream porridge with melted butterFestive
Festmat (mets de fête, hors structure des repas courants)

Rømmegrøt — sour cream porridge with melted butter

Henrik IbsenMedium30 min
Karsk — black coffee laced with aquavitDrink
Kaffe (rituel social du café, ininterrompu dans la journée)

Karsk — black coffee laced with aquavit

Henrik IbsenEasy5 min
Klippfisk — salted and dried cod, simmeredPreserving
Provision du garde-manger (matvarer til vinteren)

Klippfisk — salted and dried cod, simmered

Henrik IbsenMedium40 min + 24 à 48 h de dessalage
Smørbrød with Smoked Salmon and DillEveryday
Smørbrød (tartine ouverte du frokost ou du kveldsmat)

Smørbrød with Smoked Salmon and Dill

Liv UllmannEasy10 min
Gravlaks — Dill and Juniper Cured SalmonPreserving
Pièce du koldtbord (table froide festive)

Gravlaks — Dill and Juniper Cured Salmon

Liv UllmannMedium30 min + 2 à 3 jours de saumurage
Multekrem — Cloudberry CreamFestive
Douceur du koldtbord de fête

Multekrem — Cloudberry Cream

Liv UllmannEasy15 min
Blåbærsuppe — Hot Blueberry SoupDrink
Boisson-réconfort du kveldsmat

Blåbærsuppe — Hot Blueberry Soup

Liv UllmannEasy20 min
Matpakke with Brunost and Rye BreadTravel
Matpakke (paquet-repas emporté)

Matpakke with Brunost and Rye Bread

Liv UllmannEasy10 min