Decades ago when I studied computer engineering I had a part time job at a computer store. Just down the road was a Chinese restaurant that had the most amazing sweet and sour pork. Through trial and error, this is my interpretation of how they made it.
Author: Sverre Bech-Sjøthun
My dad made this every single Christmas, and this is my take on this Norwegian classic. It’s dead simple, and so much better than the store bought stuff!
When we buy a whole duck, one of the real treats, aside from the duck breasts and duck confit is, of course, the duck paté. It’s easy to make, and so incredibly delicious!
A real Norwegian…err…Danish….err….Swedish…I should probably say Scandinavian Christmas classic. We simply love this little fish, and Sennepsild is one of the most classic variations. Here’s how to make it!
A classic in the Scandinavian kitchen, and especially around Christmas are pickled herring in all sorts of sauces and dressing. Here’s how to make Portvinsild!
Porridge has been a staple in Norway for times immemorial. The Vikings ate it, and people before that ate it. And it is still an important part of Norwegian food and culture, so let’s explore what deliciousness it has to offer!
Apart from perhaps Smalahove, this is the most notorious Norwegian dish there is. Period. It makes people gag, or screw their faces in pure disgust. I used to hate it, but I found the key to make it actually taste good!
The best things about Norwegian ribbe is the insanely crispy crackling. The second best thing are the leftovers. Here we have paired the super crispy with super fluffy in a perfect, hand held format!
After days of pure relaxation in Hardanger, we reluctantly started heading back south to our home base Stavanger. Join us on a journey filled with action, amazing food, and spectacular nature experiences!
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.