traditional Recipes

Classic Polish dumplings with a comforting potato and cheese filling. A beloved dish that can be boiled, pan-fried, or both for the best texture.

A rich and hearty Polish stew combining sauerkraut with various meats. Often called hunter's stew, it develops deeper flavor when reheated the next day.

A distinctive Polish soup with a pleasantly sour flavor from fermented rye. Traditional for Easter but enjoyed year-round, often served in a bread bowl.

Once you make these from scratch, you'll never go back to the instant stuff. Silky smooth and perfectly seasoned.

Classic comfort food that never gets old. Tender meatballs with creamy mashed potatoes and lingonberry jam.

Classic Norwegian waffles that never fail to please. Set out jam, sour cream, butter, sugar and brown cheese - everyone gets what they want.

Got leftover pinnekjøtt from Christmas dinner? This is exactly what you do with it. The pepper glaze against the salty lamb is something else.

Just three ingredients and half an hour of resting — and you've got dough ready for gözleme, kebab wraps, or whatever Turkish-inspired dish you're making.

Looks and tastes almost like the classic Norwegian schoolbread — but made with pancake mix and baked in a donut pan. Fun to make with kids and gone in minutes.

Floury, buttery almond potatoes — the classic Norwegian favourite for Christmas dinner and traditional meals. The trick is keeping them just below boiling so they don't fall apart.

Classic Swedish husmanskost — crispy potato pancakes with salty pork and tart lingonberry. Dead simple and seriously filling.

Just two ingredients and you get a proper homemade jam. Make a big batch and freeze some — it keeps beautifully.

A proper Norwegian childhood classic. Crispy on the outside, soft in the middle — and that drizzle of syrup on top makes it.

Proper Norwegian comfort food — warm barley porridge topped with melted brown cheese and tart lingonberries. Worth every minute of stirring.

Classic Norwegian beef patties — crispy on the outside, juicy inside. Great for dinner with potatoes or piled onto bread for a proper open-faced sandwich.