This is the place to submit your recipes for Our Norwegian Story: Recipe Swap.

Simply type your recipe into the box below and press submit post.

To find out more about the project please click here.

Please complete the required fields.

Submitted Recipes

500g icing sugar
500g ground almonds
5 egg whites.

Mix egg whites and make a paste by adding the sugar and almonds. Put in a piping bag and pipe into concentric rings – you can buy the moulds for this in Norway.
Bake in a 180C for 5 minutes, turn and bake another 5 or so or until they look golden brown. Pile the rings on top of each other and decorate with white or coloured icing. silver/gold balls, sugared almonds etc.

VAFLER – Norwegian Waffles:

1 egg
2 tablespoons sugar
225 grams (400 ml) plain flour
(half teaspoon salt – if wanted)
1 heaped teaspoon baking powder
40 ml milk (including 10 ml yoghurt if wanted)
4 tablespoons melted butter
half teaspoon ground cardamom
1 heaped dessertspoon potato flour or cornflour
If you have a little vanilla ice cream, you can also add a spoonful of that.

Beat all the ingredients together with a mixer to a batter and leave for half an hour for the flour to swell. Add a little milk if the batter is too thick. The batter may be kept in the fridge for a couple of days. The baking powder will cause it to go a bit grey and spotty on top, but that doesn’t matter. The batter also freezes well.
Heat up a waffle iron and grease the iron with a little butter or margarine. Add 3 or 4 tablespoons of batter at a time and bake for a few minutes till the waffles are a nice caramel colour. Don’t be tempted to lift the lid till the batter has stopped sizzling and oozing out on the sides.
Put the waffles on a cooling rack to cool off a little. I like eating them warm when they are also crisp on the outside and soft on the inside. They will be more floppy when they are cold, but some people prefer them that way. The waffles can be eaten simply buttered (best buttered when cooled down), with butter and raspberry/strawberry jam or with soured cream / creme fraiche and raspberry / strawberry jam on top. This works well when they are hot.
Ragne Hopkins

Atholl Brose


8 heaped tablespoons Scottish oatmeal

3-4 tablespoons heather honey

½ pint double cream

3-4 tablespoons whisky (I use single malt)

4oz raspberries


  • Place the oatmeal in a large frying pan and toast it over a medium heat until it changes colour and it gives off a nutty smell.
  • Transfer it into a bowl and add the cream
  • Stir well and add the whisky and honey to taste
  • Pour into a serving bowl and place in the fridge for two hours after which it should be a stiff dessert
  • Serve in small quantities with a few raspberries




1 salmon fillet

2tbsp white peppercorns

1 tbsp coriander seeds

120g coarse salt

170g caster sugar

200g dill finely chopped + ectra sprigs


  • Freeze salmon before use – to kill any harmful bacteria (this is a new thing chefs are starting to do although we have never done this)
  • Crush peppercorns and coriander seeds, and mix with salt and sugar
  • Spread dill on salmon (outside) then cover with this mix
  • Cut fillet in half
  • Lay the dill sprigs on one half and cover with the other
  • Lay flesh side down and wrap well in cling film
  • Place in a dish and weigh it down
  • Keep in the fridge for 2-3 days
  • Brush off spice mix and cut into not too thin slices (traditionally thicker than smoked salmon)


Hjortetakk (Christmas Doughnuts)


3 eggs

270g icing sugar

150ml cream

150m sour cream

2tbsp baking soda (original recipe used salt but we find it a bit strong)

1 tsp cardamom powder

25g melted butter

500g plain flour

lard for deep frying


  • Whisk eggs and sugar until light and creamy
  • Whisk cream and sour cream together
  • Fold both together and add butter
  • Fold in flour and baking soda and cardamom
  • Leave overnight then form into knots and fry in hot lard
  • Leave to rest in fridge until needed


Marinated Salmon


1 side salmon

1 orange zest

1 lemon zest

300g caster sugar

300g coarse salt


  • Mix the zest, sugar and salt
  • Spread over the surface of the salmon (keep some for garnish)
  • Wrap tightly in cling film and keep in the fridge for 3 days
  • Remove from the fridge and wipe of the marinade
  • Freeze the side for 1 day
  • Slice thinly and sprinkle with zest


Tropical Trifle

1 tin of pineapples

1 tin of mandarin oranges

2 yogurts (plain or pineapple or mandarin – any combination)

1 bag of marshmallows

1 cup (or more) of desiccated coconut


  • Drain the pineapples and mandarins (drink juice at leisure)
  • Cut marshmallows in half (or smaller)
  • Mix all ingredients (except ½ the coconut) in dish used for serving
  • Sprinkle remaining coconut on top
  • Serves (up to, say) 6-8 people

Famkal – Lamb & Cabbage Stew


225g shoulder of lamb cut into pieces

1 x head of cabbage, cored and sliced

450ml water

½ tbsp. whole black peppercorns

2 tbsp. salt to taste


  • Cut the cabbage into boats
  • Layer the meat and cabbage in a pan
  • Add salt and peppercorn between each layer (the peppercorns can be put in a muslin bag and removed after cooking)
  • If a slightly thick sauce is preferred, add 1-2 tbsp. of flour between the layers
  • Add water, bring to the boil, remove any scum and let the stew simmer for around 2hours
  • Sprinkle chopped parsley over
  • Serve with new potatoes


Kvaefjord Kake (The worlds best cake)


100g sugar

100g butter

4 egg yolks

100g plain flour

1tsp baking powder

1tsp vanilla sugar or ½ tsp vanilla essence

4tbsp milk



4 egg whtes

150g sugar

100g chopped almonds

250mm whipping cream + 2tbsp sugar

500mm vanilla custard (bought in)


  • Set oven to 175 degrees
  • Cream butter and sugar until soft
  • Add the egg yolks, one at a time
  • Mix the flour, baking powder, vanilla sugar together and add to the mixture together with the milk
  • Cover a rectangular tin (swiss roll tin) with baking parchment and spread the mix into the tin
  • Whip egg whites until stiff
  • Add sugar little by little, whisking continuously
  • Spread the meringue mixture on top and sprinkle with almonds
  • Bake in the oven for 25-30 minutes
  • Cool on the rack. Cut into halves and remove the parchment
  • Mix cream and vanilla custard
  • Spread over the cake and put the other half on top
  • Leave for 2 hours in the fridge before serving


Fishcakes (serves 4)


700g haddock

2tsp salt

2tbsp cornflour

¼ tsp nutmeg

4-5dl of milk or cream

(1 egg, optional)

Cut fish into smaller pieces, put into food processor wit nutmeg, salt and cornflour, beat for a few seconds, add icecold liquid and beat till mixture is even. Make fishcakes and fry in marg for 30-40 seconds. Serve with potatoes, broccoli and pickled beetroot.


Rulle Polse


1 whole bonesless belly pork

50g coarse sea salt

20g ground pepper

5g ground allspice

6 gelatin leaves


  • Make brine and cool
  • Trim meat, sprinkle with salt and spices
  • Soak gelatin in cold water for 10 mins
  • Spreak sheets over pork to cover
  • Roll meat tightly and tie at 1 inch intervals
  • Place in brine for 48hours
  • Rove brine and place in large pan of fresh water
  • Boil- simmer for 1 hour
  • Remove and place whole in a loaf tin. Cover and weigh down with tins.
  • Chill for 2 days and slice thinly


Microwave ’Clootie Dumpling’


8fl oz water

7 oz soft brown sugar

2 tbs mixed spice

15oz dried fruit


  • Heat all the above to boiling and simmer for 1 minute
  • Take off the heat and vigorously stir in
    • 8 oz SR flour
    • 2 beaten eggs
  • Pour into microwave wave proof dish and cook for 8 minutes on high power
  • Serve with custard or cream
  • Can be fried the next day


Furuly Salad – Furuly Salat


½ white cabbage

2 small oranges

200g pitted prunes (cut into strips)

100g roughly chopped hazelnuts

1 tsp sugar

2 tbs orange juice


  • Cut the cabbage into thin slices
  • Peel the oranges, divide into segments and remove skin
  • Mix cabbage and oranges together with prunes and hazelnuts in a bowl
  • Mix sugar and orange juice and pour over the salad


Rhubarb and oatmeal biccies


½ cup butter, softened

¾ cup brown sugar, firmly packed

½ cup white sugar

1 ½ tsp orange extract

2 large eggs

1 ¾ cup of plain flour

1 ½ tsp ginger

½ tsp nutmeg

1 tsp baking soda

1 tsp salt

3 cup old fashioned oats (I used pinhead)

2 cup rhubarb, finely chopped

1 cup chopped chocolate


  • Preheat oven to 190°C
  • In a large bowl mix/beat butter, white and brown sugar until creamy
  • In a separate bowl sift and blend flour, baking soda, spices and salt. Now add wet ingredients and blend till smooth
  • Add 3 cups oatmeal + rhubarb (I also added orange zest) and stir with a wooden spoon until well combined, then add chopped choc and stir well
  • Line baking sheet with baking paper and drop a tablespoon full of batter dollops onto it
  • Cook for 9-12 minutes
  • Feed to hungry Vikings