Cruising, cooking & sustainability
We don’t eat much meat onboard, but when we do, we make damned sure that poor animal didn’t die in vain. Here’s one of the best burger recipes we’ve ever developed!
Buy a house they said! It will be fun they said! Well let me tell ya what: It nearly killed us both. Thankfully we stumbled into a life-altering experience at sea that forced us to do some monumental changes in our lives. Here’s what happend.
Designing a cockpit enclosure that protects you from the scorching tropical sun AND the bone chilling winds of the North Sea, but ALSO lets you trim your sails with ease is no small feat. Here’s how we designed ours.
It is not an exaggregation to say that the cod have saved the lives of many a Norwegian over the centuries. But this fish is also absolute peak culinary experience when cooked right. Here ‘s how to prepare cod the Norwegian way!
I foraged some beautiful mushrooms in the woods today, and decided to do some cooking. Didn’t have much of a plan, but had some cream and some other stuff in the fridge. Turned out so goddamned tasty I just had to jot it down for future reference, so here you go!
I’ve been foraging since the early 80ies, when I was a kid. I have always loved picking and cooking them – but man did I ever hate cleaning them! So trust this lazy fucker to come up with the quickest and easiest way to get them cleaned perfectly, and with the least amount of effort!
As sailors, we always keep an eye on the boat market in Norway. Last weekend a spectacular boat was put on the market – a 72 foot full-scale, fully operational replica of the Oseberg ship, one of the most spectacular Viking ships in the world!
It’s summer in Norway, finally! And if there’s one thing us Norwegians love during summer, it’s grilling shit. We grill fish, meat, vegetables, and some even the seagulls that try to snatch our food straight from the white hot grill. This potato salad is the perfect side for anything I can think of!
This is a pretty special pizza. In 2009 I was in the Norwegian pizza championship, and came in 3rd. Packed with umami and complex flavors, this improved and simplified version is one of the best vegetarian pizzas I know of.
One of the things we really love about sailing is to go to new places and experience their food and culture. This easy to make burger is inspired by a visit to Spain, and is packed with wonderful, complex flavors from the region.
Bold claim perhaps. But I know of no made-from-scratch dinner that is as quick to make as this green pea soup. I timed it, and without rushing, I made it in 10 minutes, start to finish, including bringing the water to a boil. It’s also totally delicious, and very healthy!
This is a Norwegian classic from my childhood. We used it as a weekend evening meal, but it works great as a starter too. While my parents used store bought shells, here’s how to make everything from scratch.
Cod roe is a very traditional Norwegian eat, and I’m always looking forward to when the season starts in early January. It can be served many ways, but this is my favorite traditional way – pan fried, boiled potatoes, creamy mustard sauce, and quick pickled carrots for a fresh, crispy zing!
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