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!
Author: Sverre Bech-Sjøthun
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!
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.
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…
As much as we love to make elaborate meals, this robust and dirt cheap stew is an everyday staple for us, and it blows my mind how flavorful it is considering how simple and humble it is. But that is the very essence if Norwegian cooking.
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.
Ahh…the Kneipp bread. Invented by the German Catholic priest and MD Dr. Sebasian Kneipp in an effort to prevent masturbation. Read on to learn more about Norway’s most popular bread, and the recipe to bake your own.
I am a whore for chili, so when I got my hands on some Kashmiri chilies, and we’re in the middle of lamb season here in Norway, there was only one thing I could make: Rogan Josh, just like my Viking forebears used to make!
Warm from the oven, soft, pillowy, slightly chewy naan, flavored with nigella seeds, and brushed with ghee. That is pure happiness on a plate. We eat a lot of naan, both with curries and dahls, so this is a tried and true recipe!
Ah, the Norwegian May 17th celebration—a day filled with national pride, lively parades, great food, drinks and joyous festivities. Let’s explore Norway’s national day and what it’s all about!
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!