Oslo - Local gastronomy
Traditional Norwegian meals
Traditional Norwegian meals consist of breakfast (frokost), lunch (formiddagsmat), dinner (middag) and supper (kveldsmat).
Breakfast consists of wholemeal bread, cheese (Norvegia, Jarlsberg and the staple "Brown cheese" (brunost), which either comes as a goat's cheese version or a milder cow's milk version - a favourite with the children), marmalade (often home made from red or black currant, raspberry or strawberry), fish (mackerel) and liver paté, boiled or fried eggs, cold meat (ham, salami), salads (sea food or vegetables), milk, juice and black coffee or tea.
Lunch would traditionally be a simplified version of the breakfast meal, in the form of a packed lunch with sandwiches that you take to school or to work.
Dinner would always come with boiled potatoes, one or two boiled or steamed vegetables, such as carrots, cabbage and peas, and gravy if it is a meat dish. Meats used are beef, pork, lamb, mutton, chicken and game and traditional fish dishes are made from cod, herring, salmon, mackerel, coal fish, trout and flounder, as well as cod roe, crab and lobster. Fish dishes are sometimes served with a white sauce. A very typical fish dish is fish balls or "fish pudding"( fiskepudding ), which are made of minced white fish.
A variety of desserts are used, and cakes with the coffee after dinner are a favourite.
Supper would be another bread meal, similar to breakfast, but some times accompanied by soup or a small warm dish.