Tasty Cooking Recipes
Tasty Cooking Recipes
 
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Norway Cooking Recipes
Despite its neutrality, Norway was not able to avoid occupation by Germany in World War II. In 1949, neutrality was abandoned and Norway became a member of NATO. Discovery of oil and gas in adjacent waters in the late 1960s boosted Norway's economic fortunes. The current focus is on containing spending on the extensive welfare system and planning for the time when petroleum reserves are depleted. In referenda held in 1972 and 1994, Norway rejected joining the EU.

Norway is slightly larger than New Mexico. The climate is temperate along the coast, modified by the North Atlantic Current. It has a colder interior with increased precipitation and colder summers, it is rainy year-round on the west coast. 

Cooking Recipes

Whole glazed trout - Fish

Cooking Recipes Ingredients:
1 whole trout, weighing approx. 1.5 kg
Per litre water:
2 tbs. salt
1 bay leaf
8 peppercorns
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices

Cooking Recipes Directions
Choose a saucepan that will hold the fish bent into a semicircle. Place the fish with the backbone uppermost in the saucepan, just cover with water and add the flavourings. Bring to the boil and skim. The fish should only simmer for about 8 minutes. Remove the saucepan from the heat and leave the fish in the stock until it is cold, preferably until it is to be served. It can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes. A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the fish from the stock and cut along the back fins, around the tail and around the head. Pull the skin carefully off the body, leaving it on the tail and head. Remove the strip of fat along the back fins. Let the fish drain before placing it on a serving dish. When the aspic begins to thicken, brush the whole fish with aspic. Be sure to cover the whole fish, as this will prevent it from becoming dry. Garnish with lemon slices, parsley and fresh dill.


Almond Paste - Dessert

Ingredients
1 lb almonds
1lb icing sugar
2 oz butter 2 eggs or egg yolks
5 drops of almond essence

Cooking Recipes Directions
Blanch the almonds and remove their skins. Grind the almonds, mix with the sugar then add the eggs and essence. Keep refrigerated if not used right away.

Marzipan - Dessert

Ingredients
1 lb. almonds, blanched and skins removed
1lb. powdered sugar
1 egg white

Cooking Recipes Directions
Grind the almonds. Add sugar, mix well. Add the egg white mix well. A small quantity of rose water can be used instead of egg white. Keep stored in the refrigerator. Add food colouring if desired. When rolling marzipan out use powdered sugar to keep it from sticking.