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…)
Tag: traditional norwegian food
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Kvæfjordkake: The World’s Best Cake (Verdens Beste)
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Creamy Norwegian Cod Soup (Torskesuppe)
While winter means a barren landscape void of fruits and vegetables and wild herbs, life is teeming and thriving under the waters. In fact, winter in Norway is the best season to feast on fish and seafood along the coast despite the love affair we associate with consuming them during the warm, summer months.Cod is one type of fish that happens to be in the best condition during the colder months. There is even an old saying in Norway stating that cod is at its best when eaten in all the months with the letter ‘r’ in them – meaning, all months except for May, June, July, and August.
Torsk har ypperlig kvalitet i alle måneder med “r”.
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Beef and Vegetable Stew (Brun Lapskaus)
Lapskaus is simply a Norwegian stew made up of meat and vegetables, with both dark and light versions. Brun “brown” lapskaus is made with beef that is browned first before the other ingredients are added. Some also prepare brun lapskaus with the addition of a brown gravy. Lys “light” lapskaus is typically made with pork, salted or smoked, and cooked in the sauce rather than browned first. (more…) -
‘Glitre’ kringle
In the bright of the day, looking toward the bay, the water sparkles as the sun’s rays reflect off the waves with an intense luster creating an almost magical atmosphere. This reoccurring picture and likening to glitter is what gave inspiration for the name of a farm in Rollag three generations ago. It would, in recent times, be the inspiration behind the name of the baked good so loved and so often served at this farm, by the hands of Maj-Lis. (more…) -
Smultringer (Norwegian Doughnuts) Served with a Simple Apple Glaze
Smultringer is considered one of the seven Norwegian Christmas cookies (syv slag), with very interesting origins. Before smultringer, Norwegians were making similar-looking fried cakes called hjortetakk out of horn salt (ammonium bicarbonate) or what was earlier referred to as hjortetakksalt. It’s suspected that hjortetakk came to Norway from Germany, as there are German recipes for them tracing back to the 1700s. (more…) -
Aquavit-Cured Venison with Pickled Bilberries (Gravet hjort med sylteblåbær)
Norway has a long tradition of curing – graving – both fish and meat in order to conserve them. While cured salmon (gravlax / gravlaks) may be more well-known, the same technique can, and is, applied to meats. Curing the meat provides a distinct flavor and smooth texture, which today is seen as being quite exclusive. Yet, it’s simple to make at home. (more…)