Fresh Blueberry & Cured Pork Salad (Salat med Blåbær og Spekeskinke)
North Wild Kitchen
by nevada
3w ago
Summer has arrived and the garden is beckoning to be used as a setting for our meals. While the weather shifts from summer rain to blue skies and a beaming sun, so does what is served on the table. When the sunshine is radiating down, this blueberry and cured pork salad often makes an appearance. Paper-thin slices of spekeskinke (cured pork) turn a salad of fresh blueberries, Norwegian chevre (fresh goat cheese), and toasted walnuts into something exceptional. A mix of garden greens provides the base, and everything is layered upon one another. I like to drizzle it with a simple honey an ..read more
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Salmon Fish Cakes with Garlicky Mayo & Strawberry Salsa (laksekaker)
North Wild Kitchen
by nevada
1M ago
This post is made in partnership with Seafood from Norway Fish cakes are one of the most popular and iconic fish dishes in Norway. The classic version, using white fish, features a spongy patty with a smooth consistency and a hint of nutmeg. Everyone has their favorite approach, but as long as you highlight the fish, you really can’t go wrong. For a little change, I like to swap out the white fish for vibrant salmon. Using salmon from Norway for its quality and pure taste, these fish cakes offer more flavor and richness while adding in some heart healthy omega-3 fatty acids. The pro ..read more
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No-Bake Raspberry Jelly Cheesecake (ostekake med gelélokk)
North Wild Kitchen
by nevada
2M ago
When the cake table is full of delicacies, this no-bake raspberry jelly cheesecake “ostekake” with its vibrant pinkish-red top and elegant stature will certainly stand out. A classic and popular celebratory cake, it always makes an appearance for Norway’s Constitution Day, weddings, confirmations, and other jubilant occasions. It has all the markings of a great no-bake cheesecake; a crumbly digestive crust, a smooth and slightly tangy filling, and a jiggly berry-centric top layer. It carries a delicate balance of velvety texture and buoyancy, building upon the simplicity of this delightf ..read more
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Salmon Smørbrød with Creamy Dill Mayo & Pea Pesto
North Wild Kitchen
by nevada
2M ago
This post is made in partnership with Seafood from Norway Smørbrød ‘butter bread’ is a quaint way of describing an open-faced sandwich. Common across Scandinavia, these breads are traditional fare and they come with a variety of toppings from simple to more elaborate. The heartier the bread and the toppings results in a more substantial meal, and that is where this dreamy salmon smørbrød comes in. Thick pieces of sauteed salmon from Norway, garden greens, and cucumber slices sit atop seedy rye bread with a creamy dill mayo spread. A light pea pesto is drizzled on top to accentuate t ..read more
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Lemon Blueberry Cream Cake (sitron- og blåbærkake)
North Wild Kitchen
by nevada
2M ago
This lemon blueberry cream cake is bright and sweet, and arrives just in time for the start of the spring and summer celebrations. As I like to say, ‘yay for May and layer cakes!’.   Lemon and blueberry are a classic combination and for good reason. The tanginess of lemon complements the sweetness of blueberries. While cakes featuring both are now found more and more across Norway, lemons, of course, were once considered rare and exclusive. Though, some large farms did have orangeries on their premises to grow both lemons and oranges. This practice was described in a 1793 cookbook f ..read more
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Buttery Herb and Shallot Salmon with Asparagus
North Wild Kitchen
by nevada
3M ago
This post is made in partnership with Seafood from Norway The sun’s kisses are frequenting more often, and while winter and spring play a little game of tug-a-war up here in the north, spring’s warmth is surely strengthening each day. Spring opens up for an array of tastes that have not frequented us for some time, and that bounty is always met with an eagerness and excitement. One of the first signs of spring for many is asparagus with its bright green and stout stalks. To mark the entrance of this delightful vegetable, I like to serve it with Norwegian salmon covered in a buttery and h ..read more
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Spelt Carrot Bread (Gulrotbrød med Spelt)
North Wild Kitchen
by nevada
4M ago
A few summers ago, we were travelling through the mountain valleys up toward the western coast of Norway. Along the way, we stopped at a café in a little town for a coffee pick-me-up and light lunch; our only recommendation from a quick google search of ‘cafés nearby’. Inside, the place was buzzing with other summer travelers stopping for baked goods and a chance to grab a seat outside to enjoy the intense warmth of the sun. There was a rack of breads behind the counter and one loaf that caught my eye in particular was their carrot bread ‘gulrotbrød’. So, alongside our lunch order I made ..read more
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Creamy Cauliflower Soup (Blomkålsuppe)
North Wild Kitchen
by nevada
5M ago
Cauliflower (blomkål) has been cultivated in Norway since the 17th century, and has remained an integral part of the cuisine. The name means ‘cabbage flower’ and is an apt description of the white head surrounded by green leaves. One of the most classic dishes in Norway featuring this delightful vegetable is cauliflower soup (blomkålsuppe). Cauliflower soup is simple and not too fancy, but at the same time delivers a velvety and elegant meal that will leave everyone satisfied. I shared a variation of this soup topped with fried fennel in my first cookbook. This version that I’m sharing h ..read more
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Carnival Buns with Raspberry Cream & Jam (Fastelavnsboller med bringebær)
North Wild Kitchen
by nevada
5M ago
It’s that time again when bakeries and home kitchens are making sweet buns in all sorts of variations to celebrate the upcoming Fastelavns, a Carnival traditional that occurs on the cusp of lent and right before Ash Wednesday. From traditional to more elaborate, these buns can do no wrong. I’ve shared different recipes before and since Fastelavns coincides with the Norwegian Mother’s Day this year, I wanted to present this berry version of Carnival Buns with Raspberry Cream and Jam. Simply put, these buns with raspberry cream and jam are as beautiful as they are as tasty. The classic car ..read more
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Chocolate Cardamom Buns (Sjokoladeboller)
North Wild Kitchen
by nevada
6M ago
The simplicity and comfort of this sweet yeast bread are just some of the reasons why boller (cardamom buns) are a favorite baked good that never goes out of style. Infused with ground cardamom, each bite has a subtle hint of the exotic spice. There’s the classic plain boller, the rosinboller (raisin bun), the kanelboller (cinnamon bun), the fastelavnsboller, the ‘filled and flavored to your heart’s content’ boller –which includes every other variation – and then these sjokoladeboller (chocolate cardamom buns). Chocolate buns are just another common variation you’ll find throughout Norwa ..read more
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