Cloudberries, known as multebær, begin popping up through the moist terrain around mid-summer. They are truly a treasure to find, if you know where to find them or happen to stumble across them.
(more…)Tag: dairy
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Pavlova Cheesecake (Ostekake) with Fresh Berries
In moments of indecisiveness, inspiration can come unexpectedly. Sometimes, it just takes a good friend and a simple conversation to provide a little clarity that sparks an idea. That is how this cake – a combination of pavlova and cheesecake – came to be.
You see, the month of May is prime cake table ´kakebord´ time in Norway. With confirmations, weddings, celebratory parties, and, of course, 17 Mai (Norway’s Constitution Day), there’s no reason not to bake or at least indulge in the dessert conversation. There are traditional cakes, like kvæfjordkake, bløtkake, marzipan cake, kransekake. There are also newer favorites such as pavlova and brownies. One thing for is for sure, whether it’s chocolate, vanilla, meringue, marzipan, simple, extravagant, old or new, the most important thing is the love that is poured out and shared during the occasion and the cake is just a sweet indulgent that adds to memory.
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Sosekjøtt & Spring Mashed Potatoes
The sun is setting behind the mountain’s edge and as I look out the window, the trees sway in the gentle breeze. There’s an undeniable change happening as winter’s grasp seems to be giving way. Spring is officially here. And today, it’s Sunday.
In the pot – gently simmering away – is a dish so simple, so classic, so unbelievably comforting it’s a wonder we don’t eat it more often. It’s the ideal Sunday dish; when the whole family has more time to take things slow, which in turn is reflected in the meal. Pieces of fatty chuck steak slowly cook in a rich, beef sauce flanked with onion slices a bay leaf. After a few hours, it’s ready. This perfect and simple stew called sosekjøtt, also referred to as kjøtt i morke “meat in the dark”.
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Norwegian Pancakes with Bacon, Syrup and Blueberry Compote (Fleskepannekaker)
Fleskepannekaker takes the humble Norwegian pancake to the next level and turns it into a full meal. In other words, it’s the pimped out pancake.
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Pannekaker (Norwegian Pancakes)
The smell of eggy batter cooking atop a skillet is almost unmistakable. It draws you in as it evokes loving memories to the forefront.
Pancakes (pannekaker) are deeply embedded into the Norwegian food culture. They’re typical “farm to table” food, with the ingredients sourced from a working farm – eggs from the hens, grain from the fields, and milk from the cows.
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Kaffegraut (Norwegian Semolina Porridge)
Not long after we moved to Norway, I was served kaffegraut “coffee porridge” at the Rollag Station Kafe in Rollag. It was presented simple enough. A bowl with a thin layer of cinnamon and symmetrically placed raisins on top. What lied beneath the brown layer, though, was unknown to me. I was curious, perhaps even a little skeptical being that it was porridge and all. But one bite in and my slightly tensed shoulders relaxed. My eyes widened as my thoughts began to process what I had just encountered, and I couldn’t help but smile as I took in the smooth textures and subtle buttery and sweet flavors.
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