Visiting friends usually means finding yourself sharing cake and coffee amongst a centerpiece of overflowing, grapefruit-sized oranges gleaning from a warmer Spanish climate. A tradition owning itself to a time when merchants would return to Norway in the Spring with the year’s first harvest from Southern Europe. It’s a recently new tradition, very much like most of the traditions practiced today. From yellow adornments to colorful eggs to chocolate and the Sunday meal. Most borrowed, all evolved. History, combining a variety of faiths and practices, to today’s more global and commercial influences have all contributed to the celebrations surrounding Easter, whether practiced religiously or not.
Serving lamb, for instance, is not an old tradition. For the long, dark Norwegian winters delay the gestation period for sheep, meaning lambs are not large enough to be ready by Easter. The lamb is either imported or from last year’s yield. Nonetheless, lamb is important to the table today. Often served on the bone, it is roasted with simple herbs and seasonings.
Tag: oven
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Påske Lamb with Orange & Dill Sauce
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Veggli Bakeri & Kafe + Trillemarka Inspired Barley Bread
The smell of bread slowly baking is one of the most delightful and simple pleasures in life. As I walked through the doors of Veggli Bakeri og Kafe, I felt welcomed in by that sweet aroma and the warmth from the ovens hiding behind a single, wide-open door. Even more welcoming were the smiles that beckoned me. And I was eager to learn more about this town institution and about the people who work all sorts of hours to create their breads and baked goods to be served and sold across shops throughout the area.
I was going to learn to make Trillemarkabrød. An homage to the natural reserve of Trillemarka, which lies between the two valleys of Sigdal and Numedal and is Norway’s largest forest reserve. A special loaf they created, packed full of grains and seeds and cooked lovingly in their old oven.
