The drive up the mountains is filled with autumn’s vibrant colors juxtaposed against a brilliant blue sky. My window is down, just slightly though as the temperatures are cooling. I often find myself taking in deep breathes; savoring the moments as much as possible and feeling the sensation of the wind and the warmth of the sun against my cheeks. It’s reassuring to know these moments will carry throughout the entire day, for today I am joining a hunting team in search of grouse, or rype in Norwegian. And the lush, open wilderness will be our surroundings. (more…)
Tag: norway
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Blackcurrant Sweet Buns (Solbærsnurrer)
As we head into the last weeks of summer, it means final chances to use up the last of the summer berries. And one berry that always intrigues me is the blackcurrant. It’s all at once sweet and tart and has a beautiful deep purple, almost black and glossy exterior. The taste is earthy and leaves you with a lingering aromatic experience. They’re divine eaten directly from their stems and are also a favorite in sauces, jams, jellies and sweet and savory dishes.Blackcurrants have been known in Norway since the 17th century. They are very popular garden plants nowadays, and you won’t be hard pressed to find a neighbor with a blackcurrant bush if you need some. They are high in Vitamin C and have been a very important and valuable crop for a long time. (more…)
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A Coastal Journey + Fish Cakes (Fiskekaker)
There is a great wonder when you travel throughout Norway, never quite knowing what grandeur will appear around each and every corner. The landscape can change dramatically and each part has a beauty all of its own.I journeyed throughout parts of western Norway from Lærdal to Molde and back inland through Romsdal and Jotunheimen until I made it home again to Numedal, the Medieval Valley. I went looking for inspiration from the surrounding waters. For recipes. Dishes from the sea, the fjords, the locals. A short time to delve into a few of Norway’s coastal gems. Each place having a marvel of its own and a history and a story to tell. (more…)
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Crusty Rolls with Oats (Rundstykker med Havregryn)
It’s not difficult to see just how important bread plays a role in Norway. The Nordic food culture is built upon grains and the varieties of bread types have an historic thread throughout the region.The most usual practice was to mix a variety of grains for daily bread or porridges. These grains would have been course and unrefined – with refined flours only entering the diet in the 1900s. The most common cereals would have been rye, barley and oat. Wheat and wheat flour were viewed as luxury (high society) items, but they eventually became common for all classes of society in the late 1800s. (more…)
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Simple Norwegian Rhubarb Cake (Rabarbrakake)
You know that moment when the rhubarb plant begins to bud in the late spring and there’s this anticipation of just how long it will be until it’s harvest time. The time when the leaves unravel and expand, while hidden under their canopy are long stalks of bright pink, deep crimson and earthy green. That excitement of a year-long wait to enjoy a slice of homemade rhubarb pie, a bowl of rhubarb soup, a hot rhubarb crumble, a fresh stalk dipped in sugar, a tangy pickled rhubarb slice or even a glass of rhubarb wine.Yeah. I think you know what I mean. (more…)
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Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)
The farm is exceptionally lush after a heavy rain. What once was a sparse and navigable terrain has turned into something of a throbbing Norwegian jungle. Complete with honey bees and energetic insects. And this is only the beginning. The next weeks will lead into summer and this will bring more and more life back into the surroundings. And lucky for us, this means more wild edibles. (more…)