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!
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!
Fiskesuppe is one of the most iconic dishes in Norwegian coastal cuisine, and this is my take on the Norwegian classic fish soup. It’s quick and easy to make, and so delicious I just had it for my birthday!
This super simple, yet elegant dish plays on different textures, with crispy rye breading, juicy fish and creamy cauliflower as well as the peppery flavor pairing between cauliflower, field lettuce, and a subtle hint of mustard.
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 dish is insane; What’s crispy is so crispy it’s practically impossible to keep a normal conversation going while you eat, the fish is so juicy it’s unheard of, and the fluffiness of the interior of the chips is out of this world. Like I said: Insane.
Prune compote has always been a favorite for us, and is as classic a Scandinavian dessert as they come. This old school dessert is also incredibly quick and easy to make.
There are very few things that beats this wonderful, warming potatoes and meat stew on a cold winter day. Made with simple ingredients, this one pot stew can be made by anyone, and you will have people begging for more!
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.