THE BLOG
Norvegan Kålruletter
When I asked my sister in Norway the other day if she had ever made kålruletter she responded “not since home economics in high school!”!We had a good laugh. While this is a well known dish in Norway, it’s by many considered ‘old fashioned’ and what was typically...
Norvegan Marsipankake
In honor of my new webshop that launched yesterday, I needed to make a decadent recipe that celebrated some of Norway’s most famous recipes: the marzipan cake! Did you know that nearly half of all cakes sold in Norway are some version of ‘marsipankake’? That’s one...
Norvegan Sørlandsboller
The upcoming “Fastelavn” in Norway where we gorge on cream puffs made me think of the decadent “Sørlandsboller”, which are filled with vanilla custard and topped with melted chocolate. It also inspired me to play around with different types of recipes for cardamom...
Gahkko – A Sami Bread Recipe
Gahkko or gáhkku is a traditional thick and soft flatbread, reminiscent of Norwegian polarbrød and also often goes by the name klappekake. The gáhkku dough is flavored with anise or fennel seeds and sweetened with a little syrup. Festive breads were often flavored as...
Vegan Bidos
February 6th we celebrate the Sámi National Day in Norway. The Samí people are the indigenous people of Norway, Sweden, Finland and parts of Russia (the Kola Peninsula). Norway is home to about half of the total Sami population, approximately 40,000 people. ...
Celebrating Back To School With Norwegian “Skoleboller”
This a repurposed blog from a previous post I published back in January of 2013 before I turned vegan. I've wanted to make a vegan version of the amazing and popular sweet rolls Norwegians are known for, called skolebrød or skoleboller, depending on where in the...
Smultringer
Traditionally associated with Christmas time, these popular Norwegian donuts called smultringer are made from a dough that is often spiced with cardamom, cinnamon, and sometimes lemon or orange zest. Smaller than American donuts, the classic version is fried in lard,...
Toscakake – a simple yet decadent cake
Toscacake has to be one of the most popular cakes in Norway, although it is said to have first appeared in cookbooks in Sweden in the 1930s, so technically considered Swedish. Regardless of its origin, it is baked frequently all across Scandinavia and once you try it...
Tjukklefse – a regional taste of Norway
“Lefse” is a common denominator for flat, round, and often soft pastries. They exist in a plethora of varieties all across Norway and around the globe. Originally they were cooked over an open flame on a stone slab or an iron plate, today they are often cooked on a...
Lomper – the tortillas of Norway
Being Norwegian, I am not lacking in ideas of what to do with potatoes. As I’ve mentioned before in my previous posts, where would Norway be without potatoes? We seem to eat it with practically every meal, as this is an easy crop to grow in a cold weather...
Trollkrem (Norwegian Lingonberry Mousse)
Trollkrem, literally translated as "troll cream" is a popular Norwegian dessert and filling. It is really simple to make and consist only of 3-4 ingredients: whipped egg whites, lingonberries or lingonberry jam (in Norway we call these berries tyttebær), sugar and...
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Norvegan Kålruletter
When I asked my sister in Norway the other day if she had ever made kålruletter she responded “not since home economics in high school!”!We had a good laugh. While this is a well known dish in Norway, it’s by many considered ‘old fashioned’ and what was typically...
Norvegan Marsipankake
In honor of my new webshop that launched yesterday, I needed to make a decadent recipe that celebrated some of Norway’s most famous recipes: the marzipan cake! Did you know that nearly half of all cakes sold in Norway are some version of ‘marsipankake’? That’s one...
Norvegan Sørlandsboller
The upcoming “Fastelavn” in Norway where we gorge on cream puffs made me think of the decadent “Sørlandsboller”, which are filled with vanilla custard and topped with melted chocolate. It also inspired me to play around with different types of recipes for cardamom...
Gahkko – A Sami Bread Recipe
Gahkko or gáhkku is a traditional thick and soft flatbread, reminiscent of Norwegian polarbrød and also often goes by the name klappekake. The gáhkku dough is flavored with anise or fennel seeds and sweetened with a little syrup. Festive breads were often flavored as...
Vegan Bidos
February 6th we celebrate the Sámi National Day in Norway. The Samí people are the indigenous people of Norway, Sweden, Finland and parts of Russia (the Kola Peninsula). Norway is home to about half of the total Sami population, approximately 40,000 people. ...
Celebrating Back To School With Norwegian “Skoleboller”
This a repurposed blog from a previous post I published back in January of 2013 before I turned vegan. I've wanted to make a vegan version of the amazing and popular sweet rolls Norwegians are known for, called skolebrød or skoleboller, depending on where in the...
Smultringer
Traditionally associated with Christmas time, these popular Norwegian donuts called smultringer are made from a dough that is often spiced with cardamom, cinnamon, and sometimes lemon or orange zest. Smaller than American donuts, the classic version is fried in lard,...
Toscakake – a simple yet decadent cake
Toscacake has to be one of the most popular cakes in Norway, although it is said to have first appeared in cookbooks in Sweden in the 1930s, so technically considered Swedish. Regardless of its origin, it is baked frequently all across Scandinavia and once you try it...
Tjukklefse – a regional taste of Norway
“Lefse” is a common denominator for flat, round, and often soft pastries. They exist in a plethora of varieties all across Norway and around the globe. Originally they were cooked over an open flame on a stone slab or an iron plate, today they are often cooked on a...
Lomper – the tortillas of Norway
Being Norwegian, I am not lacking in ideas of what to do with potatoes. As I’ve mentioned before in my previous posts, where would Norway be without potatoes? We seem to eat it with practically every meal, as this is an easy crop to grow in a cold weather...