often serve in both restaurants and norwegian homes

hunting season in norway

a sweeter variety of german sauerkraut

roast pork, a typical sunday dinner served with pickled cabbage

pork chops, simply braised and served with potatoes and fried onions or whatever vegetables are available

mserved with mashed potatoes and cream sauce or sauce espagnole depending on the locality

meatballs, rougher version of swedish meatball

rough large patties and about size of childs fist of ground beef and generally served with sauce espagnol

meat dishes in norway

often vinegar or fermented salt solution

uses an acidic brine to preserve food creating a sour or tangy flavor

preserves food by drawing out moisture and creating a high salt environment that inhibits bacterial growth

removes moisture to prevent microbual growth and spoilage making food shelf stable

cooking techniques of norway

are common as meatballs and cod as staple foods

although influeced by its traditional background has been influence by globalization

it differs in many respects from continental cuisine through stronger focus on game and fish

is tradtional form is based largely on the raw materials readily available in norway and its mountain, wildereness and coast

country of northern europe that occupies the western half of the scandinavian peninsula

served with white rice and cucumber salad

four norwegian specialties

a curry dish made with meatball made with pork, apple, celery and boiled in hot water

traditional dinner favorite made with pork sausage serve with thick brown gravy, boiled potatoes and stewed gabbage

toppings can be anything meat, fish, seafood, cheese to vegetable slices

a open faced buttered rye bread sandwich served with beer and snaps

traditional danish dishes

because of cold weather they are prone to eating meats which helps keeping humans warm

denmark food

amongst danes themselve imported wine has gained steadily in popularity since

denmark is known for its

breaded pork patties

meat balls

poached cod

example of hot meals in denmark

open sandwich considered a national specialty when prepared and decorated

was enhanced by cooking techniques and developed in 19th century

orginated from peasants populations own local produce

the cuisine of denmark is rather

is attached to contenintal europe of Jutland

countries in northern europe

consists of simple wheat bun flavor with cardamon

open faced sandwich generally served on rye bread topped with lettuce, mayonnaise, egg, dill, caviar and shrimp

swedish sandwich cake, with salmon and seafood, roast beef, ham and cheese

swedish sausage originatung from Falun, made frome grated mixture of smoked pork and beef

the top is cut off and its filled with almond paste and whipped cream

sweet roll

cumble, fruit or berries are placed on the bottom of the pie dish and are covered with a crumble made from butter, sugar, and wheatflour

shrimp sandwich

it tradionally served with mashed potato, lingonberry jam and brown cream sauce

meatballs, mixed with fried in a generous amount of butter

most popular dishes in sweden

many of them are very sugary style and often eaten with coffee

features a variety of yeast buns, cookies, biscuit and cakes

are often served as a side dish often boiled in sweden

often sugared

could be desrcibe as centered around cultured dairy products, crisp and soften breads

extremely popular in sweden

is one of the main elements of most swedish dishes

they are focusing on putting the exact amount of spices, either for spicing up or color

there are no specific or unique preparation method

does not imply lack of taste, but it does make life easier for the cook

occupies the greater part of scandinavian peninsula, which shares to norway

Johan ludvig runeberg and served on his memorial day in

runeberg torte named after a national poet named

named after a national poet Johan ludvig runeberg and served on his memorial day

served with milk/cream and sugar

water, sugar, berry juice and berries (nowadays often canned or frozen) thickened with potato starch flour

pulla made into a roll with cinnamon and sugar

sweet, cardamom-flavored bread eaten with coffee or as dessert

types of pulla sweet bread

were common in traditional cooking but replaced with potato in 18th century

commonly used as food, drink or in various recipes in finland

use berries such as bilberries, lingonberries, cloudberries and sea buckthorn

often use whole meal products like rye, barley and oats

finnish cooking technique

include those commonly used throughout europe

dinnertime in finland

at workplace and school in finland lunch is served

lunch is eaten earlier

often drink milk too

is is common to eat two warm meals a day, lunch and dinner

vegetarian food has become popular

eats fairly common european food consisting mostly of meat, fish and potatoes

is one of the world most northern and geographically remote countries and subject to severe climate

country located in northern europe

the meat is lean and delicious

indigenous Sami people are especially known for

located far north

located far north

is delicacy when prepared correctly and the taste id often compared to venison or elk

amongst themselve imported wine has gained steadily in popularity

known for carisberg and tuborg beers and for it akvavit bitters

fried sausage

ground meat example

roast pork and crackling

are typically prepare meat or fish

people like more to consume national dishes rather than importing to prepare new foods

denmark is attached to continental of with germany

almost entirely inhabited by ethin Danes

cuisine in northern europe