Ingredients 400 g fresh cod filet/ skinned and bone free Atlantic cod ½ white cabbage (alternatively 200 g fresh spinach, pre-boiled) ½ zucchini 1 onion 3 fresh tomatoes 3 ts tomato puree 2 ts Salt 1 ts Pepper 3 feed… Read More ›
Culinary Surprises
Dried Cod, and the Island Kings
Trough the last centuries, oak timber, ‘klippfisk’ (dried and salted cliff dried cod), and ‘tørrfisk’ – dried cod (hang-dried cod) have been the main Norwegian export articles. Hang-dried cod is made from cod, saith, haddock, tusk and flatfish. Today, only… Read More ›
Linie Aquavit – Crossing the Equator for 200 Years
Linie Aquavit crossing the equator in the brig “Trondhjems Prøve”. (Photo: Arcus) Aquavit is a traditional flavored Scandinavian spirits, but Norwegians produce a very special kind called “Linie” (English: Line) Aquavit, in this case referring to the equator. However, the… Read More ›
Lefse – a Traditional Soft, Norwegian Flatbread
Lefse is a traditional soft, Norwegian flatbread. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special… Read More ›
Rakfisk – a Rotten Fish Delicacy
Rakfisk (Norwegian pronunciation: [rɑːkˈfisk]). Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. Rakfisk is very is considered a fish delicacy and… Read More ›
‘Brunost’ – Brown Cheese, A Scandinavian Specialty
Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese, and the others mean simply whey cheese. In North America, a variant with goat milk is referred… Read More ›
‘Den blinde ku’ – The Blind Cow: Award Winning Gourmet Cheeses
It all started when Inger Rosenfeld got a half-blind cow as a 50th birthday gift, built a dairy, and learned to make cheese. Today, we produce 50 tons of cheese a year. The cheeses were first tried out in France… Read More ›
Pultost Cheese
Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. The cheese is found in two forms; spreadable and porous. The spreadable type has a stronger taste. The name comes from the Latin word “pulta” which… Read More ›
‘Gamalost’ – Old Cheese With Its Own Festival
Gamalost (also Gammelost, Gammalost), which translates as “old cheese”, is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could… Read More ›
‘Syltelabber’ – Pickled Pig’s Feet
Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig’s trotter. They are traditionally eaten using one’s fingers, as a snack food. They are sometimes served with beetroot, mustard and fresh bread… Read More ›
