Archives For NORWEGIAN

Apart from the birthday cake Bløtkake, I think Veiled Farmers Girls (tilslørte bondepiker in Norwegian) must be the most appreciated traditional dessert in Norway. Especially in the fall when apples are in season.

I have served it several times to guests here in Switzerland and they seem to like it just as much.

Easy to make and great when entertaining because you can prepare the apple sauce and bread crumbles in advance.

This recipe serves 4.


* 4 apples
* 1 tablespoon lemon juice
* 0.5 dl sugar
* 2 teaspoons cinnamon
* 3 dl oat buiscuits
* 1 dl walnuts
* 1 tablespoon brown sugar
* 2 tablespoons unsalted butter
* 2 dl cream
* Seeds from 1 vanilla bean.


Peel the apples, cut away the core and cut the apples into cubes. Warm apples ,while stiring, in a saucepan with the lemon juice. Add the sugar. Stir so that part of the apples turn to mash. Let some of the apples stay tender cuts.

Melt the butter in a frying pan. Add the oat biscuits, chopped nuts and cinnamon. Allow the mixture to get golden on medium heat. Turn on all the time so it does not get burned.
Remove from heat to cool of before serving.

Whip the cream with the vanilla seeds. Add biscuit mix, applesauce and cream in layers in serving glasses. Sprinkle a bit of biscuit mixture on top. The dessert can be made ahead and rest in the refrigerator a few hours.


Photo source:

Norwegian Waffles

2 April, 2014 — 1 Comment

What is more Norwegian than waffles? Hm..maybe our brown cheese, which by the way would go perfect with waffles.

The Norwegian waffles are not like the Belgian ones which are thick and usually square. No, we like to make them thinner and heart shaped. Eat them topped with a teaspoon of sour cream and another teaspoon of home made blueberry jam and you have yourself quite a treat.

Norwegians call Wednesday “Little Saturday” so I find no problem with serving this treat mid-week.

for 10-12 waffles

* 150g butter
* 400g all purpose flour
* 120g sugar
* 1,5 tsp baking-powder
* 1,5 tsp vanilla sugar
* 1 tsp cinnamon
* 6 dl milk
* 2 eggs


Melt the butter and let it cool of a bit.
Have all the dry ingredients in a mixing bowl, add the milk and mix together with a hand-mixer till you get a smooth consistency.
Then add the eggs, mix again and at last the butter comes in the bowl and everything is mixed together once more.

Let the batter rest for about half an hour before pouring it, one spoonful at a time, onto a warm waffle iron.
Once golden, have the waffles on a cooking grate to keep them crispy.

Enjoy with butter and sugar, sour cream and jam or of course with the Norwegian brown cheese.

Image inspiration comes this time from

Gingerbread cookies

2 December, 2013 — 2 Comments

Look at this wonderful gingerbread town! Wouldn`t it be just the perfect centerpiece on the Christmas table?

Here is the recipe to delicious tasting gingerbread cookies. You can create your own town or regular gingerbread men, hearts to hang in the window, stars or other creative shapes.

Put some Christmas music on and combined with the smell of melting sugar, cinnamon and cloves you`ll get into the spirit of the season in no time.

What you need:

* 250 g sugar
* 2 dl light syrup
* 1 tbsp cinnamon
* 1/2 tbsp ground ginger
* 1/4 tbsp ground cloves
* 250 g butter
* 1 tbsp baking soda
* 2 eggs
* 800 g flour

What you do:

Have sugar and syrup in a small pan and heat up while stirring. Ad cinnamon, cloves and ginger – stirring all the time.
Ad the baking soda.
Have the butter in a separate bowl and pour the hot syrup mix over the butter. Stir, stir, stir till the butter is melted and the batter is cold. Whisk the eggs together and mix the batter. Now you ad the flour a little at a time till you reach the wished for consistency of the dough. You might end up using less flour than I have put in this recipe. Let the dough rest in the fridge for some hours – preferably over night.

Preheat the oven to 180°c /350°F.
Take the dough out of the fridge and on to a table covered with a little flour (so it doesn`t stick onto the table). Roll out and cut into desire shapes.
Bake in oven for about 10-15 minutes depending on the sizes of the shapes. Watch them closely towards the end!
Let the cookies rest on the baking tray for a couple of minutes before removing.

Repeat this task when the cookie jar is empty or wait till next Christmas. ;)
Happy holidays!

Potato Lefse

25 February, 2013 — Leave a comment


Served with butter, cinnamon and sugar this used to be a favorite snack when I was a child.
Whenever we visit Norway now, I get Lefse for my own children and they love it!

You can also use it like a tortilla wrap and fill with eggs, bacon, corn or be creative and find your own mix.
The other night I was eating Pinnekjøtt with Norwegian friends and was introduced to using Lefse as a wrap for the meat.
Another Norwegian tradition is to use Lefse with Rakfisk. These are two dishes very distinctive in flavor – if you are half  viking you`ll probably like it, but if you`re not….well, I would recommend that you start with the butter, cinnamon and sugar filing.

What you need:

* 3 kg potatoes, peeled
* 75 g butter
* 30 g heavy cream
* 10 g salt
* 8 g white sugar
* 210 g flour

What you do:

Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.

Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.

Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.


6 December, 2012 — 2 Comments


Mmmmeatballs….kids of all ages love these.
In Norway, meatballs are called kjøttboller . The influence from Swedish meatballs is such that they are even often referred to as “köttbullar”, though usually jokingly or because the meatballs were actually purchased in Sweden, which is common in areas close to the Swedish border. Meatballs come in a few different types, all typically small, and the internatial influence is great, perhaps the greatest from Sweden and Spain. They are usually eaten with potatoes or pasta. Some common additions are various vegetables, ketchup, various spices etc. Kjøttboller is typically fried, a process which takes only very few minutes because of their small size.

The record for World’s Largest Meatball was set several times in 2009. It was first set in Mexico in August weighing 49.4 kg (109 pounds) and then again a month later in Los Angeles when late-night talk show host Jimmy Kimmel helped set the record weight at 90 kg (198.6 pounds). In October 2009, an Italian eatery in Concord, New Hampshire set the new record at 101 kg (222.5 pounds).

This recipes makes 6 servings.

What you need:

* 340g ground beef
* 170 g ground veal
* 170 g ground pork
* 1-1/2 cloves garlic, minced
* 1-1/2 eggs
* 90 g freshly grated Romano cheese
* 4 g chopped Italian flat leaf parsley
* salt and ground black pepper to taste
* 70 g stale Italian bread, crumbled
* 265 ml lukewarm water
* 180 ml olive oil

What you do:

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Couscous with feta and lemon cream is a very tasty combination with these meatballs.