Yield: 20 meat balls Time required: Circa 40 minutes Ingredients 1 quarter of a yellow onion, finely shredded 1 egg 3 table spoons of heavy cream 2 table spoons of rolled oats ¼ teaspoon of salt (or to taste) ¼ tea spoon of honey 1 pinch of ground white pepper (or to taste) 1 pinch […]

Pinnekjøtt is a Norwegian main course dinner dish of lamb or mutton ribs. During Christmas dinner, many families serve  pinnekjøtt with puréed Swedish turnips and potatoes. The dish is especially common in Western and Northern Norway. Traditional preservation of mutton Pinnekjøtt is made from mutton that has been preserved using a traditional method; either curing, drying […]

Flæskesteg is a Danish roast pork prepared with crackling. In many Danish families, it is enjoyed on Christmas Eve together with boiled potatoes, pickles, beets and mustard. The left over pork and crackling is then used to prepare open sandwiches during the next day or days. There is for instance the flæskesteg med rødkål where the […]

Labskaus is a dish associated with Northern Germany, especially Hamburg, Bremen and Lübeck, from whence it spread with sailors to other ports in Northern Europe, especially around the Baltic Sea. It is a hearty dish based on salted meat or corned beef + root vegetables, onions and pickled gherkin. Nowadays, it is usually prepared using […]

Nikkaluokta soup is a Swedish soup with minced meat and cabbage. It is named after the Nikkaluokta, a community located in the northernmost part of Sweden. This is a cheap and hearty soup, perfect for cold winter nights. Nikkaluokta soup recipe Nikkaluokta soup can be made with many different types of minced meat, including beef, […]