Every spring my grandma would don her apron, yellow dishwashing gloves and take to the woods to pick stinging nettles. If you’ve never had stinging nettles before, think of it as spinach, but free, and with its incredible herbal notes, way tastier!
This dinner is so stupid easy it hardly constitutes for a recipe of its own, but here we go. We just love this kind of leftover dinners, and I think you will too!
Maybe it’s the Norwegian winter that does it, but Lea and I just love our chili. It warms us from the inside, and fills us with bliss. Few things are as good as these chili beans on a cold day, and they’re so easy to make!
There are some things that are just so damned satisfying to eat it gives you goosebumps. This, we believe, is one of them. And it’s so easy to make too!
This is one of the most versatile soups that we make, and is a staple dinner for us. It is super easy and quick to make, is dirt cheap, and spiked with white beans, it is also very filling!
This must be one of the oldest dishes I know of, and there’s a reason why this robust, warming and filling soup has been around for so long; it’s incredibly satisfying, easy to make, and dirt cheap.
What a better way to showcase our wonderful Norwegian winter vegetables than this warming, rustic soup? Deeply charred and seared means deeply satisfying, and packed with flavors!
One of the things I found really challenges when introducing more and more vegetarian and vegan food to our diets was how the hell do I make a great, satisfying stock? Turns out it is FAR easier than a meat based!
I have never in my life seen so many misconceptions about a Norwegian dish as I have with Rømmegrøt. Some place in time, some place in North America, a seed was planted, and it developed to THE BIG NORTH AMERICAN LIE.
Porridge was a staple in the traditional Norwegian kitchen, piss poor peasants as we were. Smørgrøt, or butter porridge, however, is the most decadent, rich and silky smooth thing you can possibly imagine.