THE BLOG
Roasted Baby Potatoes with Beet Salad and Horseradish
As a Norwegian and a potato lover, I always look for creative ways to cook with potatoes. At my local market the other day, I came across a bunch of beautiful-looking baby potatoes that were too tempting not to pick up. Spending more time indoors is tempting as the...
Seven Types of Cookies for Christmas: Day Two
This is admittedly one of my absolute favorite cookies during the Christmas holiday; although not in the classic seven, I bet if you ask any family today in Norway you will get an acknowledgment and approving nod when mentioning “Brune Pinner”. These have been in families’ baking repertoire for quite some time in our country and are always a hit among the young and old. Chewy, crispy and moist all in one with a heavenly buttery taste with vanilla and cinnamon and a nice textural crunch from the chopped almonds they are topped with, this is a perfect accompaniment to your afternoon coffee.
Seven Types of Cookies for Christmas: Day One
Baking seven kinds of cookies for Christmas has long been a tradition in Norway. And why exactly seven, you ask? The number seven was regarded as a lucky number in the old days, which is why people felt the need to fill their cake boxes with this many varieties. While the seven types vary from region to region and family to family, generally speaking, they were smultringer, sandkaker, sirupssnippper, berlinerkranser, goro, krumkaker and fattigmann.
Gløgg: The King of Mulled Wine
If you don't know what gløgg is yet then you have really been missing out. Many countries and cultures have their version of mulled wine (of which gløgg is one) - the Romans were the first to heat and spice their wine. These days, Scandinavians have got this recipe...
Rhubarb – a versatile fruit that welomes the Nordic climate
Spring is definitely here, and with that comes bounties of those gorgeous red and pink bunches, so versatile it can be made into both sweet and savory dishes. Rhubarb reminds me of summer in Norway - my mom would have a small area behind our stabbur (outhouse) where...
Trilogy of Scandinavian Breads Part 3: Barley rolls
In part one and two I covered breads made with rye and whole wheat, so it's only appropriate that I include a bread made with barley in the final part of this series. To switch it up a bit, I decided to make some rolls this time, or as we call them in Norway...
Trilogy of Scandinavian breads Part 2: Kneippbrød
I don't think there is a translation for Kneippbrød, because this bread was named after Sebastian Kneipp, a Bavarian priest and doctor who was also one of the founders or naturopathic medicine movement. He is most commonly associated with the "Kneipp Cure" form of...
Trilogy of Scandinavian Breads Part 1: Rye bread
Scandinavians are known for being big bread lovers and hence we are big consumers of this food. Besides our famous open face sandwiches which we serve at various occasions, both breakfast and our evening snack often consists of hearty breads topped with a variety of...
Nøgne Ø – a Norwegian microbrewery with international success
Beer has always been an incredibly popular drink in Norway, and has an important role in our history and traditions. In a previous post on this blog I described how Norway used to punish those people who didn't brew their own beers by law, either by fining them or...
Fabulous Norwegian women and some history of food on the farm
Today is International Women's Day, and for some reason this day makes me want to research about how we used to be in the old days. While Norway has always had strong women and started practicing equal rights for men and women much earlier than in many other places...
Potatoes: what would Norwegians do without them?
Although potatoes have lost some of its stronghold in Norwegian cuisine as Norwegians' taste buds are becoming more international, it is still a huge part of our diet. I can't count how many times I've been at restaurants with (very traditional palates) Norwegians...
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Seven Types of Christmas Cookies: Day Three
Berlinerkranser is considered as one of the “seven” in the traditional cookie round-up for Christmas, with its rich aromatic taste, and they are many people’s favorite. The baking of these can prove to be quite the test, but the result will be the most delicious Christmas cookies – I promise!
Seven Types of Cookies for Christmas: Day Two
This is admittedly one of my absolute favorite cookies during the Christmas holiday; although not in the classic seven, I bet if you ask any family today in Norway you will get an acknowledgment and approving nod when mentioning “Brune Pinner”. These have been in families’ baking repertoire for quite some time in our country and are always a hit among the young and old. Chewy, crispy and moist all in one with a heavenly buttery taste with vanilla and cinnamon and a nice textural crunch from the chopped almonds they are topped with, this is a perfect accompaniment to your afternoon coffee.
Seven Types of Cookies for Christmas: Day One
Baking seven kinds of cookies for Christmas has long been a tradition in Norway. And why exactly seven, you ask? The number seven was regarded as a lucky number in the old days, which is why people felt the need to fill their cake boxes with this many varieties. While the seven types vary from region to region and family to family, generally speaking, they were smultringer, sandkaker, sirupssnippper, berlinerkranser, goro, krumkaker and fattigmann.
Gløgg: The King of Mulled Wine
If you don't know what gløgg is yet then you have really been missing out. Many countries and cultures have their version of mulled wine (of which gløgg is one) - the Romans were the first to heat and spice their wine. These days, Scandinavians have got this recipe...
Rhubarb – a versatile fruit that welomes the Nordic climate
Spring is definitely here, and with that comes bounties of those gorgeous red and pink bunches, so versatile it can be made into both sweet and savory dishes. Rhubarb reminds me of summer in Norway - my mom would have a small area behind our stabbur (outhouse) where...
Trilogy of Scandinavian Breads Part 3: Barley rolls
In part one and two I covered breads made with rye and whole wheat, so it's only appropriate that I include a bread made with barley in the final part of this series. To switch it up a bit, I decided to make some rolls this time, or as we call them in Norway...
Trilogy of Scandinavian breads Part 2: Kneippbrød
I don't think there is a translation for Kneippbrød, because this bread was named after Sebastian Kneipp, a Bavarian priest and doctor who was also one of the founders or naturopathic medicine movement. He is most commonly associated with the "Kneipp Cure" form of...
Trilogy of Scandinavian Breads Part 1: Rye bread
Scandinavians are known for being big bread lovers and hence we are big consumers of this food. Besides our famous open face sandwiches which we serve at various occasions, both breakfast and our evening snack often consists of hearty breads topped with a variety of...
Nøgne Ø – a Norwegian microbrewery with international success
Beer has always been an incredibly popular drink in Norway, and has an important role in our history and traditions. In a previous post on this blog I described how Norway used to punish those people who didn't brew their own beers by law, either by fining them or...
Fabulous Norwegian women and some history of food on the farm
Today is International Women's Day, and for some reason this day makes me want to research about how we used to be in the old days. While Norway has always had strong women and started practicing equal rights for men and women much earlier than in many other places...