Tag: Eggs

  • Pavlova Cheesecake (Ostekake) with Fresh Berries

    Pavlova Cheesecake (Ostekake) with Fresh Berries

    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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  • Norwegian Pancakes with Bacon, Syrup and Blueberry Compote (Fleskepannekaker)

    Norwegian Pancakes with Bacon, Syrup and Blueberry Compote (Fleskepannekaker)

    Norwegian Pancakes with Bacon, Sirup and Blueberry Compote (Fleskepannekaker)
    Norwegian Pancakes with Bacon, Sirup 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)

    Pannekaker (Norwegian Pancakes)

    Norwegian Pancakes (Pannekaker)
    Norwegian Pancakes (Pannekaker)

    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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  • Bondeomelette

    Bondeomelette

    The near year is upon us and sometimes that means getting back into the swing of things takes a little more time. Even in the kitchen it’s nice to start with simple dishes following an excess of holiday meals and over the top dishes you reserve for one last bang to end the year on.

    When thinking about the first dish of the year to share with you, I couldn’t help but continuously glance over at the egg basket sitting near the kitchen window. It was full to the brim. And the excess eggs, somewhere around 48 eggs were taking up far too much space in the corner. You see our hens had stopped producing eggs when the weather turned toward the middle of autumn. The egg basket was empty. Mid-December, we peaked in the coop to discover a good handful of fresh eggs. We haven’t been able to use them up as fast as they have been coming, so a simple egg dish seemed not only appropriate but somewhat imperative.

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  • Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

    Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og granskuddiskrem)Norwegian Rhubarb Soup and Spruce Tip Ice Cream (rabarbragrøt og grandskudd iskrem)Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.

    Rhubarb eventually found its way into the Norwegian kitchen in the 19th century. Its sour stalks appealing – and sugar being its greatest companion.

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  • Kvæfjordkake: The World’s Best Cake (Verdens Beste)

    Kvæfjordkake: The World’s Best Cake (Verdens Beste)

    Norway's Kvæfjordkake (Verdens Beste "The World's Best Cake")Norway's Kvæfjordkake (Verdens Beste "The World's Best Cake")Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. It began its inception in the north of Norway and has earned it’s nickname as verdens beste, “the world’s best”. (more…)