Norwegian Traditional Fayre

Norwegian Food & Drink
15 Alle Pins10 Følgere
Multekrem - Dessert made of cloudberries and whipped cream.

Multekrem - Dessert made of cloudberries and whipped cream.

Brunost - Brown cheese with a sweet, yet somewhat sharp flavour with notes of caramel. It is traditionally cut into wafer thin slices with a cheeseslicer and eaten on bread, toast or crisp bread. The cheese is also used in sauces to go with game and venison, often together with juniper berries, and gives such sauces a more subtle, caramel taste.

Brunost - Brown cheese with a sweet, yet somewhat sharp flavour with notes of caramel. It is traditionally cut into wafer thin slices with a cheeseslicer and eaten on bread, toast or crisp bread. The cheese is also used in sauces to go with game and venison, often together with juniper berries, and gives such sauces a more subtle, caramel taste.

Pølse i lompe - Hot dog in a thin "tortilla" made from flour and potatoes. Buy it from a kiosk, or buy them in a supermarket and have a barbeque.

Pølse i lompe - Hot dog in a thin "tortilla" made from flour and potatoes. Buy it from a kiosk, or buy them in a supermarket and have a barbeque.

Lutefisk - Stockfish softened in water and lye, then cooked and sometimes grilled. Typical accompaniments are potatoes, bacon, mushy peas and mustard. Although the wobbly fish is traditionally the centre of Christmastime feasts, the season is getting longer as the dish enjoys greater popularity.

Lutefisk - Stockfish softened in water and lye, then cooked and sometimes grilled. Typical accompaniments are potatoes, bacon, mushy peas and mustard. Although the wobbly fish is traditionally the centre of Christmastime feasts, the season is getting longer as the dish enjoys greater popularity.

Smalahove - Lamb's head. The meat is salted, sometimes smoked, and dried. It is then boiled and served with mashed swedes and potatoes. You eat the whole thing, some people even eat the eyes. A traditional feast from Western Norway served during autumn and Christmas.

Smalahove - Lamb's head. The meat is salted, sometimes smoked, and dried. It is then boiled and served with mashed swedes and potatoes. You eat the whole thing, some people even eat the eyes. A traditional feast from Western Norway served during autumn and Christmas.

Aquavit - Norway's national drink. It is a potato-based spirit flavoured with herbs such as caraway seeds, anise, dill, fennel and coriander.

Aquavit - Norway's national drink. It is a potato-based spirit flavoured with herbs such as caraway seeds, anise, dill, fennel and coriander.

Tørrfisk (stockfish) - Stockfish is unsalted, dried fish. Cod is the most common fish used in the production of stockfish, whilst other white fish, such as pollack, haddock and ling, are used to a lesser degree.

Tørrfisk (stockfish) - Stockfish is unsalted, dried fish. Cod is the most common fish used in the production of stockfish, whilst other white fish, such as pollack, haddock and ling, are used to a lesser degree.

Reker - Eat shrimps Norwegian style: Peel them yourself, pile them on white bread, squeeze fresh lemon juice and mayonnaise on top, and sprinkle with dill.

Reker - Eat shrimps Norwegian style: Peel them yourself, pile them on white bread, squeeze fresh lemon juice and mayonnaise on top, and sprinkle with dill.

Gravlaks - Dry-cured salmon, marinated in salt, sugar and spices. The salmon is left to ferment.

Gravlaks - Dry-cured salmon, marinated in salt, sugar and spices. The salmon is left to ferment.

Rømmegrøt - Porridge made from natural sour cream. Served with butter, sugar and cinnamon.

Rømmegrøt - Porridge made from natural sour cream. Served with butter, sugar and cinnamon.


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