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Norwegian Traditional Fayre

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

Multekrem - Dessert made of cloudberries and whipped cream.

pin 8
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.

pin 4
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.

pin 3
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.

pin 3
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.

pin 2
Fenelar - Cured and seasoned leg of a lamb.

Fenelar - Cured and seasoned leg of a lamb.

pin 1
Pinnekjøtt - Salted and dried, and sometimes smoked, lamb's ribs which are usually steamed over birch branches. Served with sausages and mashed potatoes and swedes. A typical Christmas dish.

Pinnekjøtt - Salted and dried, and sometimes smoked, lamb's ribs which are usually steamed over birch branches. Served with sausages and mashed potatoes and swedes. A typical Christmas dish.

pin 1
Fårikål - Lamb simmered with cabbage and whole peppercorns. A typical autumn dish.

Fårikål - Lamb simmered with cabbage and whole peppercorns. A typical autumn dish.

pin 1
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.

pin 1
Norwegian salmon - Norway’s long coastline and many fjords, with cold, clean water, make Norway one of the world’s biggest exporters of fish. Not only is there a lot of fish, it is also of very high quality. Fish grow more slowly in cold water and their flesh develops a firmer structure with more flavour than fish in warmer waters. The Norwegian salmon’s distinct and delicate flavour makes it an excellent basis for attractive and tasty dishes, whilst at the same time satisfying the rigorous…

Norwegian salmon - Norway’s long coastline and many fjords, with cold, clean water, make Norway one of the world’s biggest exporters of fish. Not only is there a lot of fish, it is also of very high quality. Fish grow more slowly in cold water and their flesh develops a firmer structure with more flavour than fish in warmer waters. The Norwegian salmon’s distinct and delicate flavour makes it an excellent basis for attractive and tasty dishes, whilst at the same time satisfying the rigorous…

pin 1