Cruising, cooking & sustainability
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!
This is one of the easiest recipes I can think of, yet I would be very happy to be served something like this on a restaurant. It’s made in under 30 minutes, so what’s not to love about it?
This is one of our quick and easy staples when the ramson is in season here in Europe. Especially luxurious with morel mushrooms, but oyster mushrooms will do very nicely too!
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!
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!
I so love a great burger. But some times you want something a little bit lighter. Maybe even something a little bit, dare I say it, healthy? This burger is it, but it still checks all the right boxes, and it still feels utterly sinful to eat!
Fish is extremely sensitive to heat treatment; far more so than meat. But if you know what to look for, the fish will tell you exactly when it’s done, and it is very easy to get right. Easier than meat actually. Here’s how to cook fish like pro.
Sailing in Norway gives you access to some of the most spectacular and pristine places on earth. And since you sail, you also get these secluded, stunning places all to yourself. Come join us, and see for yourself!
As foragers, we eat a lot of mushrooms, and this mushroom stew is no exception. We really think this dish is Norway on a plate, and it is full of wonderful flavors that you can recreate at home with ease, using foraged or store bought mushrooms.
One of the best things about boiling instead of steaming pinnekjøtt is the incredible stock you’re left with. Here’s one of our staple zero waste dinners that’ll warm you through and make you smile!
With yet another incoming weather system, and with a very narrow weather window, it was time for us to head south again. Join us as we run before the storm to Hardanger in Part 3 of our 2021 journey.