North Wild Kitchen

Tag: oppskrift

  • Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

    Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

    Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)Rutabaga, Cranberry, and Almond Crisp Bread (Knekkebrød med Kålrot)

    This is the third and final part of my three-part series of autumn dishes featuring Rutabaga

    When you have something as forgiving and simple to make as knekkebrød (crisp bread), it’s easy to experiment with different flavors and use up what you have lying around the house. I was looking for a new type of crisp bread to serve guests this autumn – something versatile, and something that leaves an intriguing taste. With all the leftover rutabaga puree I had from the Flourless Rutabaga Roulade, I knew I had to incorporate it.

    Enter in Rutabaga Crisp Breads. (more…)

  • Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

    Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

    Cheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and HorseradishCheesy Rutabaga & Beer Bake served with Vinegary Greens, Toasted Mustard Seeds and Horseradish

    This is the second part of my three-part series of autumn dishes featuring Rutabaga

    Rutabaga (aka kålrot, kålrabi, swede) is one of those vegetables that can easily be overlooked, but has long been used in Norwegian and Scandinavian cooking. It takes on a whole other flavor and quality when cooked and this cheesy rutabaga bake merely affirms just how amazing rutabaga is.

    In case you missed it, the first recipe featured was Flourless Rutabaga Roulade with Cardamom Cream. This time around, I wanted a savory take on rutabaga. When combined with cheese, bread, and beer, it makes for one incredibly rich and delicious comfort dish. To round it off, I pair it with vinegary spinach leaves and top it with toasted brown mustard seeds and some grated horseradish. (more…)

  • Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem) Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

    This is the first part of my three-part series of autumn dishes featuring rutabaga.

    For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)

  • Blackcurrant Sweet Buns (Solbærsnurrer)

    Blackcurrant Sweet Buns (Solbærsnurrer)

    Blackcurrant Sweet Buns (Solbærsnurrer) 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…)

  • A Coastal Journey + Fish Cakes (Fiskekaker)

    A Coastal Journey + Fish Cakes (Fiskekaker)

    Norway's CoastThere 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…)

  • Strawberry Mousse (Jordbærfromasj)

    Strawberry Mousse (Jordbærfromasj)

    Strawberry Mousse (Jordbærfromasj)Strawberry Mousse (Jordbærfromasj)Daylight seems to never fade over the blooming fields as the sun’s warmth beats down. It’s the start of summer. The summer solstice, the longest day of the year. A day that has been marked and celebrated throughout time. Midsummer.

    Midsummer is a celebration of both folklore and Christianity in Norway and across Scandinavia. In Norway, you’ll hear the names Midtsommer and Sankthans  interchangeably. The older tradition of celebrating the summer solstice then blended into a newer tradition of Sankthans, which commemorates the birth of John the Baptist. While the name Sankthans still reflects the Christian view of the day (St Hans), it is the non-Christian elements, such as the midsummer bonfire, which has held fast over the years. And while the day is celebrated less so than that of Norway’s neighbor, Sweden, it is still viewed as the arrival of summer. (more…)