Strawberry Mousse (Jordbærfromasj)

June 22, 2017
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. Continue Reading…

Crusty Rolls with Oats (Rundstykker med Havregryn)

June 17, 2017
Norwegian Crusty Rolls with Oats (Rundstykker med Havregryn)

Norwegian 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. Continue Reading…

Simple Norwegian Rhubarb Cake (Rabarbrakake)

June 2, 2017
Simple Norwegian Rhubarb Cake (Rabarbrakake)

Simple Norwegian Rhubarb Cake (Rabarbrakake)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.  Continue Reading…

Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)

May 24, 2017
Wild Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)

Wild Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)

Wild 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. Continue Reading…

Bløtkake (Norwegian Cream Cake)

May 10, 2017
Bløtkake (Norwegian Cream Cake)

Bløtkake (Norwegian Cream Cake)Bløtkake (Norwegian Cream Cake)Yay for May! And layer cakes!

With 17 May (syttende mai) soon approaching, there is always a heightened sense of enthusiasm and anticipation in the air. The National Day of Norway – with parades, national costumes, flags, drummers, sausages, games, family and friends – is one of the most special days in Norway. And the cake table is no exception. Continue Reading…

Norwegian Success Tart (Suksessterte)

April 13, 2017
Norwegian Success Tart (Suksessterte)

Norwegian Success Tart (Suksessterte)Norwegian Success Tart (Suksessterte)Norwegian Success Tart (Suksessterte)A name can give away a lot. A name with a bold statement also has a lot to live up to. This is one cake, and I think you will agree, which lives up to its name and puts all its cards on the table. In every way, this cake is a golden success.

It’s no wonder suksessterte (suksesskake, gulkake) has won the hearts of many. It’s a rich and delicate cake, with a bright hue of yellow. While used year-round for celebrations (confirmations, birthdays and the like), it has, over the years, found a special place during påske/Easter. The bright, golden color and the eggs make it particularly suitable for this time of year. Even nature tends to nod in agreement with the first bulbs of spring sprouting yellow.

Not to mention it’s gluten-free, with a macaron bottom that proves to be irresistible. The simple custard whipped together with a generous amount of butter doesn’t hurt either.  Continue Reading…