Before the weekend I just wanted to share a quick recipe for Pytt i panne! This is a dish you’ll find across the Nordic. As the Norwegian saying goes “kjært barn har mange navn“, which means “a loved child has many names”. In Norway it goes by pytt i panne, in Sweden it’s pytt i panna, pyttipannu in Finland, and then biksemad in Denmark. No matter the name, it’s a comfort dish across the borders! Traditionally it’s a dish meant to use leftovers, but many will make it in it’s own right as well, and no wonder, it’s delicious! Traditionally (and again across the borders) it’s usually served with ..read more

Fish gratin is a dish that just screams comfort food to me. Pasta, bechamel sauce, crunchy topping, where can you go wrong? Traditionally it was a nice way to use up some leftover fish, but these days many make it as a stand alone dish in it’s own glory. It’s particularly popular with families as a easy way to get kids (And other picky eaters too!) to eat fish! Yield: 4 Fiskegrateng - Norwegian Fish Gratin Print Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Ingredients 400 grams / 14 ounces poached cod (Or other white fish) 2 dl / 7 oz macaroni. Béchamel sauce: 3 tablespo ..read more

I wanted to share a recipe for Munker. After reading and reading I can’t quite tell if it’s just a odd translation of the well known aebleskiver from Denmark or if it’s something Norwegians made that’s just oddly similar (Which can be said for a lot of Scandinavian food to be honest!) At any rate, written sources show munker in Norway already at the beginning of the 1900s, so there’s that! At any rate, who says no to delicious pancake balls, right? We loved these so much, my youngest stood next to my photo setup oogling these until she reached in and happily snatched one. I would have been ups ..read more

Just in case you wanted to add a Norwegian twist to Christmas dinner this year, I wanted to add a recipe for ribbe, or roasted pork belly. In modern times (And when I say modern times, I mean after the 1700s. Historian brain kicked in for a minute, haha!) roasted pork belly has become a huge part of tradition for Christmas Eve, and according to the stats I could find in newspapers about half of Norway opts for it as their Christmas meal. We serve pork belly with rind on, and it’s always the test of the cook to make sure that the rind is crispy! Newspapers, magazines, food sites, you name it, w ..read more

For me, the first cookie on the list for Christmas is always Krumkaker. It’s been my favorite Christmas cookie as long as I can remember, and definitely one of the traditional Norwegian ones to add to the Christmas baking list. In my house these are also kid approved, even from my oldest who is quite possibly the worlds pickiest eater! They are light, crispy, and if made right will crumble like crazy. But they’re oh so delicious and definitely worth it! One of the really nice things about the older traditional Norwegian Christmas recipes is that they’re pretty straight forward and basic, usual ..read more

In many places fall is the time of year that makes them think of apples, cinnamon, or pumpkins. In Norway I would say hands down the sign of fall in the stores is when the lamb meat comes in. Well, it’s available year around, but in the fall it always explodes and there’s so much more! There are many, many different recipes that tend to be made this time of year. While many might go for fårikål, I’m not a huge fan of that one. I would much rather make this dish, so here is a recipe for lamb fricassee. It’s easy to make and very delicious. It’s also a good ol’ traditional recipe, one that many ..read more

In time for May 17th I wanted to share a recipe for pavlova. It’s not traditional Norwegian in the sense of originating from here, but it has become a staple in May festivities around the country. It’s a airy, sweet, delicious dessert to serve. For those unfamiliar, May 17th is Norwegian Constitution Day. We celebrate the signing of our constitution in 1814, the first step towards our freedom from Sweden in 1905. As a historian it’s a topic I can go on about for a while, but since this after all is a food blog, I will focus on the food part! This year celebrations will be different thanks to t ..read more

Here’s a recipe for a childhood favorite, Pannekaker! Norwegian pancakes are thinner than American pancakes, but still a smidge thicker than crepes. And for us it’s definitely a dinner food, not breakfast. (Not that it stops you from eating them for breakfast if you’d like!) It’s also quick and easy, requires only four ingredients that you most likely already have in your cupboard! How you want to eat them is up to preference really. You can cook up some bits of bacon and add that. You can sprinkle with sugar and roll them up and eat them like that. (My daughter loves to add cinnamon to her su ..read more

I love veggie soup, it’s just comfort in a bowl to me! Especially on cold days, which there of course are plenty of here in Norway, haha. I started out looking for soup recipes, but ended up combining a few to my own little mix. There is especially something about veggie soup with celery root in it, I just love the taste that it adds and it really brings it up a notch for me. Yield: 4 Veggie Soup with Chicken Print Delicious bowl of comforting soup, perfect for a cold day. Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Ingredients 33 oz water. 2 carrots. 1 small leek ..read more

I’m really not sure how this dish ended up with the name “Burning Love”. Tried looking around, but couldn’t really find anyone else that was quite sure where the name came from either. But at any rate, it’s a really tasty meal. And it’s quick and easy! Heck, it’s so easy I don’t think I can quite call it a recipe even, haha. How quick it is to make is a great winning point for me, cause the less time in the kitchen gives me more time with my daughters. Brennende Kjærlighet Print Quick and easy weeknight dinner! Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Ingredient ..read more