I'm always experimenting with different recipes for cardamom buns, because well... I'm sorta obsessed with them. I can't think of anything equivalent in the baking world in any other country that is so simple, versatile and satisfying. If it were up to me, I'd eat...
As a Norwegian food blogger having lived in the United States now for well over 25 years, it always warms my heart to meet people who love Norway, as well as the food, drinks, culture, and history. It surprises me how many are actually familiar with, and...
Being Norwegian, I'll take any opportunity to cook with potatoes, as you cannot call yourself a proper Scandinavian without professing your love for this glorious vegetable in every way possible. In one of my favorite books, "The Starch Solution", Dr. John McDougall...
Fall is officially here. The air has gotten crisper, the leaves are starting to turn, and the days all of a sudden have become shorter. This is my favorite time of year, and when I get back into the kitchen to do some serious baking…One of the pastries you will see most frequently when visiting bakeries and private homes in Norway is definitely cardamom buns… There are endless varieties, one of my favorites being “skoleboller”, a popular version with vanilla custard in the center, decorated with confectioner’s glaze and coconut flakes.
There are few dishes in the Norwegian kitchen with as many recipes as “vafler”. These heart-shaped, sweetly aromatic, and soft-to-the-bite Norwegian waffles are as famous in people’s homes as they are at public events and in Norwegian seamen’s churches around the world.
I have to admit, fyrstekake was never my favorite Norwegian cake. The versions I grew up experiencing were always very dense, sometimes dry and most often too rich to even enjoy more than one bite. Perhaps this is why I’ve been hesitant to make it regularly. I am thrilled to report that my efforts to veganize this cake produced a result I am much happier with than the cakes I used to eat as a child and one I wrote about before I went vegan.
Norwegians love to bake, and while all countries have their own versions of pretty much any dish in existence, I don't think there's anything quite like Norwegian "horn". The closest would probably be crescent rolls but I will refer to them as "horns" for the rest of...
Fiskegrateng is a classic dish most Norwegians remember from childhood, aimed to please both adults and kids, even those that wrinkle their nose when they hear "we're having fish for dinner". Fiskegrateng is what I call true Norwegian comfort food, and a dinner I...
When I surveyed my readers and followers a while back about which Norwegian dish they would most like to see veganized, Dronning Mauds dessert (or Queen Maud's Mousse) was right up there with "brunost" (the widely popular and unique Norwegian goat cheese). I had...
In January most people are swearing off bread and other carb-laden foods, but that doesn’t have to include healthy, whole grain breads such as polarbrød. These fluffy, pillowy creations have been popular for quite a few years as an alternative to the traditional, whole grain loaves so commonly eaten and see around Norway. They are similar in look to pita bread, except Norwegians tend to eat these for breakfast or lunch, topped with whatever smears or other “pålegg ” eaten during these meals. (“Pålegg” is essentially anything you could possibly put on a sandwich).
I'm always experimenting with different recipes for cardamom buns, because well... I'm sorta obsessed with them. I can't think of anything equivalent in the baking world in any other country that is so simple, versatile and satisfying. If it were up to me, I'd eat...
As a Norwegian food blogger having lived in the United States now for well over 25 years, it always warms my heart to meet people who love Norway, as well as the food, drinks, culture, and history. It surprises me how many are actually familiar with, and...
Being Norwegian, I'll take any opportunity to cook with potatoes, as you cannot call yourself a proper Scandinavian without professing your love for this glorious vegetable in every way possible. In one of my favorite books, "The Starch Solution", Dr. John McDougall...
Fall is officially here. The air has gotten crisper, the leaves are starting to turn, and the days all of a sudden have become shorter. This is my favorite time of year, and when I get back into the kitchen to do some serious baking…One of the pastries you will see most frequently when visiting bakeries and private homes in Norway is definitely cardamom buns… There are endless varieties, one of my favorites being “skoleboller”, a popular version with vanilla custard in the center, decorated with confectioner’s glaze and coconut flakes.
There are few dishes in the Norwegian kitchen with as many recipes as “vafler”. These heart-shaped, sweetly aromatic, and soft-to-the-bite Norwegian waffles are as famous in people’s homes as they are at public events and in Norwegian seamen’s churches around the world.
I have to admit, fyrstekake was never my favorite Norwegian cake. The versions I grew up experiencing were always very dense, sometimes dry and most often too rich to even enjoy more than one bite. Perhaps this is why I’ve been hesitant to make it regularly. I am thrilled to report that my efforts to veganize this cake produced a result I am much happier with than the cakes I used to eat as a child and one I wrote about before I went vegan.
Norwegians love to bake, and while all countries have their own versions of pretty much any dish in existence, I don't think there's anything quite like Norwegian "horn". The closest would probably be crescent rolls but I will refer to them as "horns" for the rest of...
Fiskegrateng is a classic dish most Norwegians remember from childhood, aimed to please both adults and kids, even those that wrinkle their nose when they hear "we're having fish for dinner". Fiskegrateng is what I call true Norwegian comfort food, and a dinner I...
When I surveyed my readers and followers a while back about which Norwegian dish they would most like to see veganized, Dronning Mauds dessert (or Queen Maud's Mousse) was right up there with "brunost" (the widely popular and unique Norwegian goat cheese). I had...
In January most people are swearing off bread and other carb-laden foods, but that doesn’t have to include healthy, whole grain breads such as polarbrød. These fluffy, pillowy creations have been popular for quite a few years as an alternative to the traditional, whole grain loaves so commonly eaten and see around Norway. They are similar in look to pita bread, except Norwegians tend to eat these for breakfast or lunch, topped with whatever smears or other “pålegg ” eaten during these meals. (“Pålegg” is essentially anything you could possibly put on a sandwich).