The cold buffet “koldtbordet” isn’t complete without an egg dish, and the classic egg salad is a perfect offering. As we celebrate Norway’s Constitution Day on the 17th, the breakfast table will be filled with a gorgeous array of breads, cured meats, smoked salmon, lefse rolls, shrimps, condiments, and homemade salads like this herb egg salad. It’s such an easy and simple salad to whip up. I like to add in fresh herbs and a squeeze of lemon to brighten it up. You can serve it simply alongside bread and crackers or some garden greens. You can also make a delightful open-faced sandwich with cuc ..read more

I’m not sure there is anything dreamier than a homemade daimiskake “Daim ice cream cake”. The base is a macaron bottom that’s sweet and soft with a chewy texture of almonds. The ice cream is a heavenly concoction of heavy cream, sugar, and egg yolks with a subtle hint of coffee and vanilla all encasing pieces of crunchy Daim candy bars. To top it all off, even more of that delightful chocolate toffee is sprinkled on top. Each bite has a burst of textures and perfectly balanced flavors. The star of this dessert is Daim, a milk chocolate-covered almond toffee that’s perfectly crunchy. Daim was ..read more

The party table isn’t complete without a chocolate sheet cake for everyone to grab. This festkake (party cake) is a classic – the dark horse among all the vanilla layer cakes, almond wreath cakes, and pavlovas. It’s rich, sweet, and tantalizing for kids and adults alike. As Norway’s Constitution Day approaches, it seems fitting to share this favorite that’s adorned with a smooth and fluffy buttercream and color-appropriate sprinkles. I’ve had my fair share of chocolate cakes, but this one is by far my favorite. It’s incredibly moist, but not dense and heavy, and while it’s sweet, it’s not ove ..read more

It’s May and we’re here for all the delicious cakes and desserts on offer on the kakebord (cake table)! From cream cakes and pavlova to mousse and ice creams, I have a round-up of delicious desserts you can make for Norway’s Constitution Day on the 17th May or any other celebration you might have this month! You’ll also find other classics, like Almond Wreath Cake (kransekake), White Lady Marzipan Cake (hvitdame), Prince Cake (fyrstekake), Candied Almond Cake (krokankake), and Mini Custard Pies (linser), in my new cookbook – Norwegian Baking Through the Seasons. So, be sure to grab a copy to ..read more

My new cookbook, Norwegian Baking Through the Seasons, has just been published! It’s the natural follow-up to my first book, and I’ve organized it according to Norway’s ‘five’ seasons featuring 90 sweet and savory recipes – including traditional baked goods for Norwegian holidays, celebrations, and special occasions. Rustic Spelt Crackers, Candied Almond Cake, Wild Blueberry and Oregano Bread, Troll Cream Oatmeal Cookies, World’s Best Cake, and Lefse with Cinnamon Buttercream are just some of the recipes you’ll find as you’re transported to the gorgeous Norwegian landscape. In celebration of ..read more

Spring has officially arrived, despite the snow-covered landscape and winter’s unrelenting grasp. That’s to be expected here in the north, as we’re nestled into the mountainous valley.  As each day passes, the signs of spring become more vibrant and this is certainly reflected in the kitchen. Casseroles and slow-cooked meals make way for lighter dishes, and this potato and lettuce salad with pickled celery is just the dish to put a little spring back into our step. This delightful spring salad is simple and refreshing. The crispness of the lettuce paired with potatoes and tangy, crunchy ..read more

At its core, pytt-i-panne (Norwegian Hash) is a leftover dish consisting of potatoes, onions, and various meats. It’s common across the Nordic region, with each country adding its own twists, and can be as simple or as elegant as you want. It’s a quick and convenient meal, especially when you need to unpack a few ingredients from the refrigerator. While I share the classic recipe in my first cookbook, with everything cooked together in a skillet, here I wanted to take this all-in-one dish and have a little fun revisioning it. Fried potato cakes (latkes) with onions replace diced potatoes and ..read more

The light lingers across the valley a little more each day, illuminating the icy, snow-laden landscape. Winter might still have a hold, but the brightness and warmth are reminders that spring is not too far away. And what better way to celebrate the radiancy of this time then with a baked good that captures this essence. These raspberry custard buns do just the trick, with their sweet and tart raspberries and bright yellow custard wrapped in a blanket of cardamom dough. Using frozen raspberries picked from the garden in the summer rather than jam provides a freshness to these buns with each b ..read more

Reindeer “reindsdyr” is a livelihood and staple food for the Sami, the northernmost indigenous people of Norway, Sweded, Finland and Russia’s Kola Peninsula. Once exclusively nomadic reindeer herders, they continue to see the reindeer as an important part of their cultural identity – with some still carrying on the tradition of herding reindeer. Many of their culinary traditions have entered into the wider Nordic cuisine, with dishes such as bidos and finnbiff more commonplace. In celebration of their national day on the 6th February, I’m sharing this recipe for shaved reindeer and beef burge ..read more

Star anise porridge is one of those incredibly heartwarming bowl of porridges that tastes sensational and makes you feel good after eating it. Each bite hits you with warm spices and fragrant vanilla. I like to serve this every so often when we have a little more time in the morning – not because the porridge takes long to cook, because it only takes 10 minutes from start to finish, but because it deserves to be savored. It’s the kind of porridge you eat by the window or out on the patio and just enjoy the start of the day. My favorite way to serve this is to top with a little brown sugar, mi ..read more