Meatloaf ‘kjøttpudding‘ can be so underrated – until you get one that is tender, juicy and practically melts in your mouth. I’ve made this Lingonberry-Glazed Venison Meatloaf for friends and family and they always rave about it and request it again and again. I like to use a combination of venison (or moose) and beef, […] The post Lingonberry-Glazed Venison Meatloaf (viltkjøttpudding) appeared first on North Wild Kitchen ..read more

This post is made in partnership with Seafood from Norway October brings with it the vibrancy of changing leaves, crisp and cold days, and many reminders to enjoy the season outdoors before winter arrives swiftly. It also happens to be Seafood Month, and what better way to celebrate the end of autumn than with a comforting […] The post Hearty Salmon Pumpkin Soup (fiskesuppe med laks og gresskar) appeared first on North Wild Kitchen ..read more

There’s just something exquisite about pavlova, which exudes an elegance amidst its simplicity. A pillowy soft meringue serves as the canvas for whatever the heart desires and the season provides. It lends itself as a lighter dessert that’s nothing short of satisfying with a showstopper appearance. With autumn in full swing, I like to make […] The post Lingonberry-Poached Pear Pavlova appeared first on North Wild Kitchen ..read more

The last Tuesday in September is Norway’s designated Apple Day ‘epledagen’ where we celebrate this harvest fruit, which is the second most popular fruit in the country. Norway’s climate provides a long ripening time throughout the summer with cool nights and warm days that is ideal for apple varieties with thin skins that are crisp […] The post ‘Epledagen’: Apple Recipe Round-Up appeared first on North Wild Kitchen ..read more

The last Tuesday in September is Norway’s designated epledagen ‘Apple Day’. The day is a celebration of this harvest fruit, which is the second most popular fruit in the country (source: frukt.no). The long ripening time throughout the summer with cool nights and warm days is ideal for providing apple varieties with thin skins that […] The post Custard Apple Cake (Stjørdalsblink) appeared first on North Wild Kitchen ..read more

This post is made in partnership with Seafood from Norway The cool and misty mornings with twirling leaves descending from their perches signal that autumn has once again arrived in our northern home. Flavors of fall become the focus with rich dishes at the center to keep us cozy as the warmer temperatures slowly diminish. A […] The post Salmon with Brown Butter Chanterelles, Hazelnuts & Sage appeared first on North Wild Kitchen ..read more

The orchards are adorned with varieties of sweet and tart apples at this time of year, and September truly becomes a month where apples fill counters and become a prominent feature in the kitchen. Aside from luscious treats, like apple cakes and tarts, they pair so well in savory dishes. These Caramelized Apple Burgers are […] The post Caramelized Apple Burgers with Blue Cheese & Bacon (burger med karamellisert epler) appeared first on North Wild Kitchen ..read more

Wild blueberries ‘blåbær’, known as European bilberries, grow abundantly across the country and ripen in mid-July lasting for a couple of weeks. Picking them can become a day’s activity with buckets filled to the brim, though they also offer a nice snack along a hiking route or while passing by. When coming home with a […] The post Bilberry ‘Wild Blueberry’ Buns (blåbærboller) appeared first on North Wild Kitchen ..read more

This post is made in partnership with Seafood from Norway As the summer season slowly winds down and routines pick up again, the days are still warm and inviting for bright dishes best cooked and enjoyed outdoors. That’s where this Quick-Cured Grilled Cod comes in. Norwegian cod with its lean, white meat is a versatile fish, […] The post Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad appeared first on North Wild Kitchen ..read more

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