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The product is often sold as fast food in fast food restaurants, normally with fries and salad. [55] A Christmas meal with pinnekjøtt, sausages and puréed swede. Majel – a hearty stew containing mutton, vegetables and barley. [56] Medisterkake – pork meatballs similar to kjøttkake, typically associated with Christmas cooking. [57]
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German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as wienerbrød, literal translation: "Viennese bread") share the table with a variety of homemade cakes, waffles and biscuits.
The Nordic Council's agricultural and food ministers have supported these developments in the form of a manifesto designed to encourage the use of natural products from the Nordic countries in the food production industry, while promoting the "purity, freshness, simplicity and ethics" associated with the region's cuisine. [9]
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Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. [1] Often, bread is served as an accompaniment to various recipes and meals.
New Nordic dish with local, seasonal ingredients. Marrow with pickled vegetables at Restaurant Noma.. New Nordic Cuisine (Danish: Det nye nordiske køkken, Swedish: Det nya nordiska köket, Norwegian: Det nye nordiske kjøkken, Finnish: Uusi pohjoismainen keittiö) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s.