If you’ve been around on this blog for a bit, you’ll know pizza is one of my favorite things to eat. Here’s a very Norwegian-tasting pizza that’s super easy to make for the weekend!
Author: Sverre Bech-Sjøthun
The Big Five traditional Norwegian Christmas dinners & recipes
We have five traditional Christmas dinners in Norway, and which one you eat depends mostly on where you come from. This article will take you through all five; where they’re from, how it’s eaten, and a absolute killer, 100 % authentic recipe for each of them!
Traditional Norwegian Juletorsk Christmas cod & Sandefjordsmør
Among the Big Five Christmas dinners here in Norway, this is by far the easiest to get right if you know how to do it. But the matter of fact is that most people have absolutely no clue how to make good fish. Here’s how to seriously kick ass at it.
Authentic Norwegian Smalahove smoked sheep’s head recipe
Heads up everybody, cause here’s the recipe you’ve all been waiting for! As you eyeball your plate, at the face of it, it’s some gruesome culinary prank. But appearance is only skin deep, and below is the softest, most succulent meat you can imagine; say hi to Norwegian Smalahove!
Traditional Norwegian Kjøttsuppe & melboller: beef soup & flour dumplings
Unbeatably rich, beefy flavors, aromatic vegetables and silky smooth flour dumplings that melts in your mouth and warms your soul – this robust, yet elegant soup is a Norwegian classic, and truly made for those cold winter months!
Authentic Norwegian kjøttkaker i brun saus meatballs & gravy
Thanks to IKEA, everybody have heard about Swedish meatballs. Now it is time you hear about Norwegian meatballs, cause they are totally different, and totally delicious! Here’s how my grandmother made them!
Smoky Spanish lentil, potato & leeks stew
I never deliberately write vegan recipes, but some just turn out that way; that is simply what the dish wants to be. This easy to make Spanish-inspired hearty stew, with its complex, aromatic flavors, is one of them.
How to cook restaurant worthy fish: searing, poaching, grilling & sous vide
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.
Norwegian rekesalat shrimp salad with lemon & dill
Rekesalat is a classic in the Norwegian household. This shrimp salad is mostly used on a slice of bread, or a halvt horn (like a Norwegian sub) for lunch, but some of the more adventurous souls put the stuff on hotdogs and waffles too!
Smoked bone marrow, pickles & herbs on potato puré
With its rich flavor and silky mouthfeel, I think of bone marrow as the foie gras of the North. And what a way it is to impress your guests with this elegant, yet easy to make starter with a Norwegian flare!
Lamb chops with beurre noisette hollandaise
Simply put my favorite Sunday dinner as a kid back in the 80ies. I loved it so much I was looking forward to this dinner for days, and I still do! And now that it’s fall in Norway, we have loads of lamb meat in the stores too.
Norwegian Skolebolle (Skolebrød) custard & coconut buns
Long ago, a friend asked if I had a recipe for Skolebolle. I didn’t, cause I think the industrial version you get in the stores is so god-aweful I never buy them. But then I thought about how they COULD be if they were made well…