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 with a sweet and tart taste. Shops and farm stalls are full of juicy apples at this time of year – tantalizing us with the many ways in which to use and cook with them. So, if you are looking for inspiration, below is an apple recipe round-up of those you’ll find here on the site!

A couple of fun apple facts:

• Norway has over 400 varieties of apples
• The largest variety of apples in Norway is Red Aroma followed by Summerred and Discovery 
• The season in Norway runs from August to December
• Vikings made a brew from apples and honey, called Bjor
• Archaeologists found traces of 54 apples when excavating the Oseberg Viking ship 
• In the 13th century, monks who immigrated to Norway from England taught local farmers how to plant apple trees, beginning fruit cultivation in the region
• In 1273, the church decided to tax apple production by introducing a “tithe provision”. The clergy realized that there could be money made from apple cultivation, so they decided that a tenth of the fruit’s value should go to the church
• The Hardangerfjord area is famous for its cider, and offers a Fruit and Cider Route one can take 

Caramelized Apple Burgers with Blue Cheese & Bacon (burger med karamellisert epler)

Custard Apple Cake (Stjørdalsblink)

Potato Tarts with Spiced Stewed Apples (potet-terte)

Slow-Roasted Lamb Shoulder and Cabbage with Pan-Fried Apples

Eplekake (Apple Cake)

Apple ‘Julekake’ Cake

Rutabaga Apple Soup (kålrabisuppe med epler)

Chicken Harvest Salad with Crispy Fenalår & Lingonberry Dressing

Rutabaga & Apple Salad (Kålrabi Salat med Epler)

Brown Cheese Caramel Apples

Hard Cider Poached Salmon with a Creamy Dill Sauce

Honey Sautéed Apples, Prunes and Onions (honningstekte epler, svisker og løk)

The post ‘Epledagen’: Apple Recipe Round-Up appeared first on North Wild Kitchen.

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 add to your collection!

Bløtkake (Layered Cream Cake)

Kvæfjordkake (The World’s Best Cake)

Kari’s Cheesecake (Ostekake)

Lemon Blueberry Cream Cake (sitron- og blåbærkake)

Pavlova Cheesecake (Ostekake) with Fresh Berries

Fresh Strawberry & Cream Layer Cake (jordbærkake med krem)

Brunost Layered Cream Cake (Brunost Bløtkake)

Moist Chocolate Sheet Cake (sjokoladekake i langpanne)

Sitronfromasj (Lemon Mousse)

Strawberry Mousse (Jordbærfromasj)

Grilled Strawberry Cream Cake Roll (Grillet Rullekake)

Brunost Cream Pie (brunostkrem-pai)

Strawberries and Cream (Jordbær med Fløte)

No-Churn Brunost and Raspberry Swirl Ice Cream with Brunost Dipped Waffle Cones

Daimiskake (Chocolate Toffee & Macaron Ice Cream Cake)

Roasted Strawberry & Lemon Ice Cream (Jordbœr Iskrem)

Rømmegrøt Ice Cream

Norwegian Success Tart (Suksessterte)

The post 17th May Cakes & Desserts (17. mai-kaker) appeared first on North Wild Kitchen.

Winter is here in the north and that means lots of snow and chilly temperatures. Simple, warm, and comforting meals are always welcome, which is where good winter soups and stews come in. Rich, hearty, creamy, nutritious, and full of flavor – whether teeming with vegetables, fish or meats – you’ll find something here for everyone.

From the sea or land, these winter soups and stews reflect the availability of produce. As the growing season outdoors has concluded, we look to our storage of root vegetables, apples, and herbs for bulk. Wild meats, such as reindeer and moose, are more common in our mountain region. The sea, of course, is full of abundance with winter being the high season for many of the species found there.

I hope these winter soups and stews will keep you warm and happy!

Creamy Cod Soup (Torskesuppe)

Norwegian Betasuppe

Creamy Salmon Soup (fiskesuppe med laks)

Rutabaga Apple Soup (kålrabisuppe med epler)

Norwegian Lamb Fricassee (lammefrikassé)

Sosekjøtt (Rich Beef Stew)

Salmon, Bacon & Barley Soup (laksesuppe med byggryn)

Farmhouse Hen & Dumplings (Hønsesuppe med Melboller)

Bidos (Sami Reindeer Stew)

Beef and Vegetable Stew (Brun Lapskaus)

Wild Meatball Stew (Viltkjøttboller i viltsaus)

Root Vegetable Soup with Crispy Fenalår

The post Warming Winter Soups & Stews to Cozy Up With appeared first on North Wild Kitchen.

Norwegian Brown Cheese Recipes (scroll down to get them).

Brunost is Norway’s most iconic cheese and you can read all about what it is and its origins here.

What makes brown cheese so special is that it irrevocably represents the traditional Norwegian farm life; everything from the romantic notions of the summer seter to the hard labor and struggles faced, as well as the successes and innovation that has steered the dairy to what it is today. It provides a connection to the natural landscape of Norway and highlights the quality of the dairy products found here. In some varieties, the tanginess of the goat’s milk is so prominent that it feels as though you are tasting the farm itself. So, for those who appreciate knowing where their food is sourced, this is an absolute sign of farm to table. Utilizing whey, a by-product of cheesemaking, means it’s also a sustainable approach to food waste. At the end of the day, though, people love brown cheese because it happens to be incredibly delicious.

I’ve compiled a list of all my recipes on this site using Norwegian brown cheese. Each recipe highlights seasonal and local cooking. From sweet to savory and everything in between, I hope these brown cheese recipes will inspire you use this speciality ingredient in your everyday cooking!

Brown Cheese Recipes

Brown Cheese Cream Brownies (Brownies med Brunost)

Brunost, Buttermilk & Cinnamon Waffles

Brunost Meatballs (kjøttkaker med brunost)

Brunost-Caramel Cinnamon Buns

Brunost and Herb-Crusted Lamb Cutlets

Brunost Layered Cream Cake (brunost bløtkake)

Brunost Cream Pie (brunostkrem-pai)

The Ultimate Brunost Burger with Lingonberry-Bacon Jam

No-Churn Brunost and Raspberry Swirl Ice Cream with Brunost Dipped Waffle Cones

Creamy Wild Mushroom and Brunost Soup

Wild Meatball Stew (viltkjøtboller i viltsaus)

Homemade Brunost Marshmallows

Brunost Turkey & Kale Pot Pies

Kling (Lefse) from Eksingedalen

Layered Brunost Pepperkake Cake (pepperkakekake med brunost)

Brunost Toasts with Creamy Reindeer & Mushrooms

Brown Cheese, Honey & Rye Quick Bread (brunostbrød uten gjær)

Summer Berry Salad with Brown Cheese Vinaigrette

Brown Cheese Caramel Rice Krispies Treats

Brown Cheese Meatloaf (kjøttpudding med brunost)

Brown Cheese Caramel Apples

Creamy Brown Cheese Scalloped Potatoes (fløtegratinerte poteter med brunost)

Creamy Spiced Brunost Latte

The post Norwegian Brown Cheese Recipes appeared first on North Wild Kitchen.

Velvære is the Norwegian word for the state of well-being.

What is special with velvære is that it’s holistic (whole) in nature, like pieces of a puzzle coming together to create a broader picture of our satisfaction, our sense of purpose, and how we function on a personal and social level. It acts as an umbrella term to describe the balance between the body, mind and spirit, which encompasses our physical, emotional, spiritual and social wellness.

To be in a state of velvære/well-being can mean different things for different people, of course. There are internal and external factors influencing our well-being, so it’s important that one’s individual view of their well-being and their feelings are balanced with other aspects of life such as health, social interaction and physical activity.

Slow Nordic Living

One way of approaching velvære is through ‘slow living’. As the name suggests, it’s about slowing down and creating a more meaningful and mindful lifestyle where there is a focus on the values that matter most to each person. This creates more awareness to make purposeful decisions that can benefit personal well-being and society as a whole. So, rather than just eating a meal, we can focus on the ingredients and where they came from, how the meal has been been prepared, who we are eating it with, and how it makes us feel.

Taking slow living even further, I like to put on a Norwegian lens and think of it in terms of slow Nordic living. With slow Nordic living, there are cultural perspectives to well-being that are found in Norway and the Nordic countries, which provide unique approaches to being in a state of well-being. These include our relationship to nature and the larger community, and how creating a cozy atmosphere in our everyday lives boosts our comfort and happiness.

Nature

The Norwegian approach to velvære is intrinsically linked to its natural surroundings, where the landscape plays a vital role in creating balance among all the aspects of wellness. A typical Norwegian lifestyle will be centered around the outdoors. This can be seen from the earliest age, where babies nap snuggly in their strollers outdoors in the fresh air. When children go to kindergarten, they spend a considerable amount of time playing outdoors and learning about their surroundings (some kindergartens are outdoor only). In fact, studies suggest that children receive significant health benefits by being outdoors and playing and digging in soil[1]. Skiing is also introduced at a young age, with the notable saying that ‘all Norwegians are born with skis on their feet’. This relationship with nature is encouraged and embedded from the very beginning, enabling Norwegians to be able to find wellness in whatever setting they may find themselves in.

It is important to note that this connection to nature is not so much conditional as it is seen as necessary and desirable. In Norway, there is another famous saying, ‘there is no such thing as bad weather, only bad clothing’. This is an example of a mindset that provides an individual more freedom to experience wellness in, say, a downpour as well as under a beautiful, bright blue sky. Or rather than perceiving the darker winter months as limiting, looking at the opportunities it brings. A mindset of being able to be outdoors, no matter the weather conditions, removes the negative barriers that might prevent someone from experiencing the powerful and positive effects of nature based on conditional elements.

By removing these barriers to being outdoors, most Norwegians spend a considerable amount of time outside in all sort of conditions, leading to being happier overall. There are countless studies indicating that being outdoors is beneficial both for your physical, spiritual, and mental health.

Outdoor recreation

Being outdoors also brings in another Norwegian term, ‘friluftsliv’. Friluftsliv is an expression meaning open-air living or outdoor recreation. It’s a lifestyle that reflects the passion for nature that Norwegians hold so dear and one that is rooted in a mindfulness of being connected to the larger whole. Friluftsliv also supports the human desire for uplifting experiences while highlighting the need for happiness and mental health.

It can be a simple walk, a lunchtime run, commuting by bike or skiing, heading to the cabin, ensuring children in kindergartens and schools have plenty of access to being in the open air, foraging, and more. There is a strong emphasis on the balance of work and life and that we are more productive and happier when we set aside time to be in nature.

A vital part of the Norwegian concept of friluftsliv is cooking and eating outdoors. This offers an opportunity to sit around the fire and create a more hands-on meal while socializing and enjoying the company of others. Social interaction is an important part of velvære. In fact, researchers indicate that a personal relationship with others is a key factor of happiness world-wide [2]. It’s not really about the number of relationships we have, but rather the quality of those relationships we nourish. It also entails the roots we place in our community, which leads to another important Norwegian concept – dugnad.

Community

Dugnad involves volunteering, helping and supporting the community. This Norwegian activity is all about giving and communal work, which has existed in the culture for a long time and remains embedded here. Traditionally, it would involve finishing large tasks around the farm and fisheries and then conclude with a celebratory meal. It was a give and take, where people would help others knowing that when the time came for them to need help, they would have it.

Today, dugnad is performed regularly throughout the country. It can mean maintenance work, spring cleaning, building projects, refurbishing projects, gardening, and raising money and support for local, national and international causes. This in turn makes people feel good – that they are part of the solution making the world a better place, because sacrificing for a common goal or good will benefit the whole. It’s also an opportunity to make closer social connections, and participating can lead to better self-esteem and learning new skills.

Often, we emphasize the importance of prioritizing self-care in order to be able to care for those around us. I agree with this, but I also think that caring for others, even when we don’t feel well ourselves, can actually benefit our personal well-being. They can work in tandem. The selfless act of giving has an incredible impact on our emotional and spiritual wellness.

Coziness

A a common thread in these concepts is the Norwegian idea of koselig. Koselig is often described as a coziness that involves all aspects of one’s life, such as the connection with nature, eating a meal and enjoying the company of others. There’s a warmth and security to it, evoking happiness and contentment. It’s an atmosphere, a feeling, and a mood that is created in a myriad of ways to make the most out of the moments. It’s like taking a plain cake and instead of eating it as it is, beautifully decorating it and serving it on delightful dishes to friends while sitting in the garden as the birds sing in the trees – all these things help to accentuate the moment even more.

Koselig is a concept that runs throughout the year, but even more so during the winter season. Being cozy helps make the darker and colder days more bearable, which is where candlelight, board games, fireplaces and woolly sweaters and mittens come in hand.

Although koselig is conceptual, it’s achieved in practical ways. Meaning, it’s the actions we can easily do that create the feeling. Find the things that make you happy with a focus on nature and social interactions and incorporate them into your everyday routines to make koselig a part of your well-being.

Summary

Focusing on well-being opens up for a more joy-filled life experience. It can be even the most simple measures making all the difference. My time in Norway has taught me many things, including that by adding a little slow Nordic living in our lives – focusing on velvære, friluftsliv and dugnad, with a sprinkle of koselig for added comfort and happiness – gives each day more balance and more meaning. As our well-being flourishes, so too can we help flourish the world we live in.

The post Velvære: The Norwegian Concept of Well-being appeared first on North Wild Kitchen.

What holiday season would be complete without an incredible variety of cookies and baked goods. In Norway, these are referred to as julekaker.

In the 18^th century, baked goods were not made in the home, but rather in bakeries and large farms that had access to large ovens. The concept of cookies and baked goods relating to Christmas did not exist at this time or before. In fact, little reference has been made to what was served during the holidays, but it would have included speciality goods served for other celebrations and high holidays throughout the year. Later, in the 19^th century and after the introduction of the household oven, baking became widespread and Christmas cookies and baked goods started to become defined, especially following the Second World War.

The term syv slag småkaker (seven types of cookies) refers to an old tradition of having seven different kinds of cookies in the tin as the number 7 was thought to bring luck and is an important religious number. There are many ideas as to which cookies fall into the original list, but it is generally thought that sandkaker, fattigmann, goro, berlinerkranser, sirupsnipper, and krumkaker should be on there.

To help you find inspiration for bringing some holiday sweetness into your kitchen, I have compiled a list of all of the Norwegian Christmas cookies / julekaker recipes you’ll find on my site. I’ll keep this list updated as more recipes are added. Happy baking!

Aniskringler (Anise Pretzels)

Berlinerkranser

Brune Pinner

Brunost Pepperkake Cake

Fattigmann

Glitre Kringle

Julekaker (Christmas Bread)

Kakemenn

Kling (Lefse) from Eksingedalen

Kling from Rollag

Kling from Uvdal

Krumkaker

Knekk-Kaker

Nordlandslefse / Hardangerlefse

Pepperkaker (Spiced)

Old Fashioned Pepperkaker

Pepperkaker Buns

Serinakaker

Smultringer

Snipp

Sandnøtter

Sirupskake

Sirupsnipper

St. Lucia Buns (Lussekatter)

Sugared St. Lucia Buns

Rømmebrød

Vepsebol (Meringue Cookies)

Vørterbrød (Wort Bread)

The post Norwegian Christmas Cookies & Baked Goods (Julekaker) appeared first on North Wild Kitchen.

Foraging for our food is one of life’s great pleasures. There is something romantic about eating what nature provides, especially when you’ve never given it such a thought before. When we take the time to look a bit closer, we discover. What may have seemed like an obtrusive bed of weeds – or perhaps an overly lush landscape – becomes an array of edibles, full of vitamins, minerals and nutrients that our bodies need. Understanding what’s accessible right in front of us is powerful. It opens the doors to endless culinary adventures and incredible taste profiles from sour apple sorrel and earthy nettles to lemony spruce tips and sweet dandelion petals.

In our current situation, it’s even more apparent that having a sustainable food system is a step in the right direction. After all, wild edibles are free, delicious and nutritious. If you’re just starting out, below are some great wild edibles to help you get your bearings while foraging in the spring. If you’re accustomed to foraging, I hope you’ll find inspiration with the accompanying recipes you can find here on the site and from my North Wild Kitchen and Norwegian Baking Through the Seasons cookbooks.

PLEASE NOTE: I touch briefly on some of the more common edibles foraged in Norway in the springtime that are easily recognized and accessible. With any foraging expedition, it is extremely important to be one hundred percent sure that what you are picking is indeed fit for consumption and not dangerous. Some edibles, such as wild garlic, can look like poisonous variations, so always seek out the help of local experts and take caution. Each wild edible provides a myriad of health benefits, but they may not be beneficial for those with certain conditions, allergies and who are pregnant, nursing, or taking medications. As always, moderation is key when consuming anything. Happy spring foraging!  

Stinging Nettles

• Latin name: Urtica dioica
• Norwegian name: Brennesle (stornesle og smånesle)
• Season: Spring to autumn

Why they’re good for you: They’re chock-full of protein and vitamins and minerals, such as vitamins A, C, K and several B vitamins, calcium, potassium, and iron.

What you can use them for: Think of nettles like spinach, you can use them in a variety of dishes and for flavoring sauces, marinades and dressings. You can also use them for desserts and for making drinks such as tea, smoothies, and beer.   

Tips: Nettles are best when tender, so pick them in the spring when they are just coming up or as they pop up throughout the summer and autumn seasons before they blossom. Always use gloves when collecting nettles so you don’t get stung and do not eat them raw. Be sure to cook or dry them to destroy the sting.

Storage: Rinse nettles before use. Dry nettles on a tray or by tying the stems into bundles and hanging them upside down in cool place outside of any sunlight until they have wilted. Once wilted, they will lose their sting and you can remove the leaves from the stems. Refrigerate fresh leaves in a bag for 4 to 5 days or freeze for use throughout the year.

Recipe Inspiration:

• Nettle & Honey Cake (Brenneslekake)

• Wild Nettle and Pea Soup (Brenneslesuppe med erter)

• Nettle Honey Oat Bars (havrebar med brennesle)

• Grilled Wild Pizza (Viltpizza på Grillen)

*From the North Wild Kitchen Cookbook: Mini Nettle Pavlovas (Brenneslepavlova) AND Nettle and Honey Cake (Brenneslekake)

*From the Norwegian Baking Through the Seasons Cookbook: Cream Wild Flabtreads with Nettles AND Nettle Milk Almond Tart

Spruce Tips

• Latin name: Picea (picea abies – Norway spruce)
• Norwegian name: Granskudd
• Season: Spring

Why they’re good for you: They are rich in vitamin C, a wonderful welcome after a long winter.

What you can use them for: With a little imagination, they can be used for both sweet and savory dishes. They are commonly used for pickling, infusions and making syrup and jelly.

Tips: Different spruce species present a slightly different taste profile, so taste around to find the ones you like best. The best tips are usually the young ones. When picking, ensure to only pick from mature trees and be mindful of how many you pick and where. Once you remove a tip, the growth for that particular branch will no longer grow outward from that point.

Storage: They freeze well and can be used throughout the year. If refrigerating, it’s suggested to keep a damp paper towel inside the bag to keep them from drying out.

Recipe Inspiration:

• Cured Trout with Spruce Tips (gravet ørret med granskudd)

• Rhubarb Soup and Spruce Tip Ice Cream (Rabarbragrøt og Granskuddiskrem)

*From the North Wild Kitchen Cookbook: Beer-Battered Spruce Tips with Syrup (Granskudd fritert i øl med granskuddsirup) AND Oatmeal with Raw Spruce Tip Granola and Blackberries (Havregrøt med granskuddgranola og bjørnbær)

*From the Norwegian Baking Through the Seasons Cookbook: Spelt and Sour Cream Waffles with Spruce Tip Syrup

Common Sorrel

• Latin name: Rumex acetosa
• Norwegian name: Engsyre
• Season: Spring and summer

Why they’re good for you: Sorrel contains a lot of vitamin C, and has oxalic acid which gives it that citric taste (same as rhubarb). It’s important not to indulge in too much sorrel at any given time, because of the high amount of oxalic acid. But a few leaves here and there really do turn a dish into something special.

What you can use them for: Sorrel has a sour – similar to green apple – flavor making it delightful when raw in salads, used for infusions, and mixed into dressings and vinegars.

Tips: You can forage your own, but you might also find sorrel available for purchase at farmer’s markets and local grocery stores when in season.

Storage: The leaves will last longer washed and pressed between damp paper towels in a plastic container in the fridge for up to 2 weeks. You can also dry sorrel to use as an herb, but it will lose some flavor.

Recipe Inspiration:

• Sorrel & Blue Cheese Smørbrød (Engsyresmørbrød med Blåmuggost)

• Grilled Wild Pizza (Viltpizza på Grillen)

*From the North Wild Kitchen Cookbook: Creamy Sorrel Potato Salad (Potetsalat med engsyre)

Dandelion

• Latin name: Taraxacum officinale
• Norwegian name: Løvetann
• Season: Spring to Autumn

Why they’re good for you: Dandelions are highly nutritious and rich in antioxidants. They contain fiber, vitamins A, B, C, K and E and minerals such as iron, zinc, boron, and calcium. They remove toxins from the body, boost the immune system, support healthy digestion and loads more. Truly a superfood.

What you can use them for:  Every part of the dandelion is edible. Young leaves are delightful in salads, the roots can be used in making a tincture as well as coffee and tea. Blossoms are lovely for tea and honey, and the petals can be added to baked goods. Even the unopened buds can be turned into capers. I’m only scratching the surface here though, as there are hundreds of wonderful recipes. You can also use it to make salves, soaps and the like. 

Tips: Only pick dandelions that are in a clean area, meaning no pesticides and herbicides or where animals visit regularly, and not alongside a road.  

Storage: Before using and storing, rinse and dry your dandelions. For young leaves, store them in an open plastic bag with a loose damp paper towel. They should keep in the refrigerator for a couple of days. For freezing, you can use parts of the dandelion or keep whole. They are best used within 6 months. You can also dry the root for use later on.

Recipe Inspiration:

• Dandelion Syrup (løvetannsirup)

*From the Norwegian Baking Through the Seasons Cookbook: Dandelion Petal Honey Shortbreads

Fireweed/Rosebay Willowherb:

• Latin name: Chamaenerion angustifolium
• Norwegian name: Geitrams
• Season: Spring and summer

Why they’re good for you: The plant has long been used for culinary and medicinal purposes. Traditionally, in Norway, the blades were used to make tea for ailments and placed on the back to soothe pain. In folk medicine, the root of the fireweed was cooked with sour cream and oat flour to make a porridge used for gout and external wounds. The plant is a good source of vitamin C and vitamin A.

What you can use them for: The entire plant is edible. In the springtime, the young stalks can be used as you would with asparagus. The blades can be dried and used to make tea. The fresh blossoms can be used to make juice, jelly, syrup and you can add them to baked goods and salads as edible garnishes.

Tips: As the season lingers, the leaves will become tougher, so harvest and eat them in the early spring. The blossoms will bloom into the late summer and it’s best to select young, undamaged ones for use in recipes.

Storage: Wash all the parts you plan on using and air dry before use. You can store fireweed as you would any other salad green in the refrigerator. To dry the leaves and blossoms, lay them out in a single layer for a few days before storing in a sealed container.

Recipe Inspiration:

• Fireweed Juice (Geitramssaft)

*From the Norwegian Baking Through the Seasons Cookbook: Fireweed Collar Cookies (snipp med geitrams)

Wild Garlic

• Latin name: Allium ursinum
• Norwegian name: Ramsløk
• Season: Spring

Why they’re good for you: Wild garlic is known for being anti-inflammatory, antiseptic, anti-fungal, antimicrobial and antioxidant. Wild garlic has been regarded as being effective in reducing blood pressure.  

What you can use them for: All parts of the plant are edible. The leaves can be eaten raw or cooked and are wonderful in any dish you wish to add an extra garlicky flavor to. Think pesto, sauces, salads, cheese, marinades, butter, oils, and more. It goes wonderful with vegetables, fish and meat.  

Tips: Wild garlic resembles lily of the valley, which are poisonous. To tell the difference, pick a leaf and gently squeeze it, then smell it—it will smell garlicky. One rub of the leaves will identify which it is to help avoid any confusion.

Storage: You can store in an airtight container in the refrigerator for a day or two or in a glass of water for about 1 week. To freeze, simply wash and dry and place in a freezer bag and freeze. 

Recipe Inspiration:

• Wild Garlic – Soup and Bread with Potatoes (Ramsløksuppe og Ramsløkbrød)

*From the North Wild Kitchen Cookbook: Wild Garlic Soup

*From the Norwegian Baking Through the Seasons Cookbook: Cream Wild Flatbreads with Wild Garlic Sauce

-Foraging resources in Norway: Norges Sopp- og Nyttevekstforbund; and Artsdatabanken.

For all my wild ingredient recipes on the site, head here.

The post Beginner’s Guide to Spring Foraging (Sanking) appeared first on North Wild Kitchen.

Hurray for 17 May!

(Updated 2021) Whether in Norway or abroad, Norway’s Constitution Day (grunnlovsdag) is always a celebration full of lively parades and gatherings. This year, while we can’t celebrate in the usual way, we can still commemorate this day at home with as much cheer as usual. Here, I’ve listed 17 ways to celebrate Norway’s Constitution Day at home.

A little background: Norway became an independent nation in 1814 after the Constitution of Norway was agreed unanimously by the Eidsvoll Assembly on May 16. It was signed and came into force the next day on the 17^th. Celebrations were sporadic, but as Norway was in a union with Sweden all festivities on the day were banned for almost a decade from 1820. It wasn’t until 1833 that celebrations returned with the first official 17 May speech by the poet Henrik Wergeland. In 1870, the first children’s parade took place in Oslo under the initiative of writer Bjørnstjerne Bjørnson and continues to this day. All throughout Norway, children’s parades are the center of the day’s celebrations. In Oslo, tens of thousands usually fill the streets to watch the parades and observe the Royal Family waving to all the children as they march past – a tradition since 1906.

17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home

1. Wake up bright and early and get the celebrations going with a salute. Cannons are fired as early as 7:00am in certain places in Norway to salute the day. So, you can either silently reflect on the start of the day or welcome it in with some light banging of pans or whistling (careful though not to disturb your neighbors!).
2. Fly your Norwegian flag(s) and decorate with red, white and blue. Make ribbons, paper flags, banners and the like. Serve foods that reflect the color palette and decorate desserts with strawberries, blueberries and raspberries.
3. Dress your best. It doesn’t matter that you’re at home, put on your best attire or traditional bunad (Norway’s national costume).
4. Pull out the linens and china. You’re not the only thing that needs to dress your best, make sure your table is set and adorned with flags, candles and flowers.
5. Prepare a full breakfast spread. Breakfast becomes a big affair, so go all out. It’s customary to serve a buffet and typically this includes scrambled eggs, smoked salmon, fresh loaves of bread and rolls and an array of other edibles to match, such as cheeses, spreads and cold cuts. Many will also toast with a glass of bubbly.
6. Have your own in-home parade and/or watch earlier ones: The parades are an integral part of the day’s celebrations and usually begin mid-morning. Here’s a video of Oslo’s parade from 2019.
7. Shout “Hipp Hipp Hurra!” It’s the official chant of the day and you’re welcome to shout it as you please.
8. Listen to the drums. Bergen is famous for its buekorps. You can watch clips of them from last year’s parade here. If you have some drums on hand, you might want to join in the fun.
9. Congratulate your friends and family. “Gratulerer med dagen” is the greeting of the day. Spread the greeting via phone, text, email, or social media.
10. Indulge in ice cream. Lots of ice cream! With more time at home, you might want to try making your own like Rømmegrøt Ice Cream, No-Churn Brunost & Raspberry Swirl or Roasted Strawberry and Lemon Ice Cream.
11. Eat pølser “hot dogs”. More hot dogs are consumed on this day in Norway than on any other. Wrap them in lomper (soft potato flatbreads) or place in buns. Don’t forget the ketchup, mustard and sprøstekt løk “fried onions”.
12. Bake a cake or two or three… May is the month of cakes and 17 May is the highlight. They don’t call it kakebordet “the cake table” for nothing. For some recipe inspiration head here.
13. Fill your afternoon full of games. The day is all about having fun, especially for the kids. Games can include sack races, ring toss, limbo, darts, go fishing, and other indoor/outdoor games.
14. Sing along. At 12:00pm (GMT +2) on 17 May, 2021 all of Norway will sing the national anthem and people are encouraged to open windows and sing along from their homes.
15. Watch the Hans Majestet Kongens 3. Gardekkompani (HMKG) perform. They are a renowned military band and drill unit of the Norwegian Armed Forces who participate in parades, ceremonies and international military tattoos. See them perform here.
16. BBQ for dinner. Light up the grill and cook your favorites! A bbq is always a nice way to round off the evening.  
17. Kos deg. After a long, fun-filled day it’s important to kick off your shoes, get cozy and relax as we look forward to the next year’s celebrations.

Although this year is different again, let’s enjoy ourselves as much as possible and ensure the freezer is full of ice cream! I’d love to hear how you are celebrating this year, so write me a note in the comment section below.

*For a listing of the day’s NRK programs for 2021 (in Norsk), see here.

*For a fun upbeat kid’s explanation of the history of 17 mai (in Norsk), check out this video.

The post 17 Ways to Celebrate Norway’s Constitution Day (17 May) at Home appeared first on North Wild Kitchen.

Christmas, known as jul in Norway, is a special time of celebration filled with traditions galore. Lights and candles thwart the darkness from inside while the stars and moon reflect off the white snow illuminating the landscape. Decorations adorn, scents of baked goods and warm spices fill the air, fires are lit, and pepperkaker can be found almost everywhere.  

Many of the jul traditions celebrated today have developed and evolved throughout the centuries as Norway itself has developed and evolved. Its early celebrations predate Christianization and were centered around pagan beliefs when yuletide involved drinking and sacrificing animals in honor of Norse gods. With Christianity and other influences, new traditions entered and lines were blurred along the way.

With that said, here’s how to celebrate Christmas like a Norwegian:

Count down the days with Advent   

Advent begins on the first Sunday of Advent with a tree lighting (tenning av julegrana) in towns across Norway and is seen as way to kick off the holiday season. Advent stars or Christmas stars are hung in the windows to symbolize the Bethlehem star. Advent candles adorn windowsills and tables.  

Advent calendars – or more appropriately Christmas calendars as they begin on 1 December – are incredibly popular and range from the simplest to the most elaborate. There are the basic ones with a piece of chocolate imprinted with a holiday image and others with gifts to fit anyone’s fancy. You’ll find businesses and personalities using the theme of advent calendars for competitions, games, products sales, or other things.

Another cultural aspect of Advent in Norway are the TV shows. Most channels will produce their own Advent Calendar in the form of a Christmas-themed show with 24 episodes that air every night leading to Christmas Eve.  

Feed the birds

There is an old, countryside tradition of hanging a sheaf of grain “julenek” for the birds during Christmas. The sheaves were to be large and of typically of the best grain. The tradition has survived to this day with many people selling the sheaves ready to be hung.  The julenek is a picturesque image of Christmas in Norway.

Eat a lussekatter on St Lucia Day

St. Lucia Day, luciadagen, falls on 13 December and is celebrated throughout Scandinavia. In Norway, the day is celebrated with a candle procession in the kindergartens and schools, which is led by one of the children dressed up as Lucia in a white dress with a wreath and candle on their head. The other children follow behind, dressed also in white robes and singing the song, “Santa Lucia”.

As the procession carries forward, the children hand out saffron buns to symbolize the light of Christianity throughout the darkness of the world. These saffron buns are a Swedish custom that have become a permanent baked-good tradition during the holiday season and lead up to Christmas. Get the recipe here.

Drink a Christmas beer and a Christmas soda

Ah, ‘tis the season for juleøl “Christmas beer” and julebrus “Christmas soda”.  

Brewing beer for jul in Norway has been a tradition since ancient times and was meant to be the best brew of the whole year. It was even mandatory for large farms to brew beer at this time and share with the neighbors or they could lose their land. In the last hundred years, however, the tradition of home and farm brewing has largely been taken over by commercial breweries. The traditional Christmas beer from the breweries was typically stronger with a higher alcohol content than the others. However, in the early 1900s, this strength of beer was banned from store and breweries began selling ones with lower-alcohol content. Today, you’ll find breweries all over Norway putting out their Christmas beer of the season.

For those not of the age to drink juleøl, many breweries began making julebrus, or Christmas soda. The sodas differ across the regions, but typically have a redish, golden or brownish color and a festive label to help them standout.

Fill your cookie tins with julekaker

What holiday season would be complete without an incredible variety of Christmas cookies and baked goods.  In the 18^th century, baked goods were made in bakeries and large farms since they had access to large ovens. There were no baked goods at that time that were being defined for the Christmas.

Later, in the 19^th century, after the introduction of the household oven, baking became widespread. Following the Second World War, it appears there was an increase in baking specifically for the Christmas holiday season in Norway.  

There are so many types of julekake, but some of the most popular are: pepperkaker, fattigman, krumkaker, sirupsnipper, goro, sandkaker, serinakaker, smultringer, berlinerskranser, brune pinne, rosettbakkels, hjortetakk.  

Don’t forget the fjøsnissen

Fjøsnissen or nissen is a mythological being from Nordic folklore. It’s strong and described as a small man, “no bigger than a horse’s head,” with a long beard wearing gray clothes and a red hat as most peasants wore in the old days. According to tradition, they always live near people and stay in farmhouses in which they act as guardians of those living there. A nisse could be useful on the farm, such as caring for the animals, especially if he received good food and drinks on Christmas Eve, such as a bowl of porridge. He could also be erratic and hurt or harm people and animals if he was not treated well. Today, nisser appear in Christmas tales, decorations, and cards. Santa Claus, known in Norwegian as julenisse, is himself a sort of nisse.

Decorate the house and put up the tree on the 23^rd, lille julaften

The 23rd is the last day to get everything finished and ready by before Christmas Eve. While more and more Norwegians are decorating and setting up the tree earlier, there has been a long tradition to wash the house during the day and decorate/put up the tree in the evening of lille julaften. There might even be some hand holding as people walk around the tree singing Christmas songs.

Watch Dinner for One / Grevinnen og Hovmesteren

The British comedy, Dinner for One (known in Norwegian as Grevinnen og Hovmesteren), is a popular sketch that has been airing on Norwegian television every year in the evening of the 23^rd since 1980. The sketch depicts the 90th birthday of Miss Sophie, who hosts a yearly dinner for her friends. She has outlived all of her friends, so her butler James impersonates and drinks on behalf of the guests. As he goes around the table, James gets noticeably drunk, and repeatedly asks Miss Sophie: “The same procedure as last year, Miss Sophie?” to which she responds: “The same procedure as every year, James!” Watch it here.

Remember loved ones

For many, it’s tradition to remember loved ones by visiting the graves in the middle of the day on Christmas Eve. Compared with the hustle and bustle of the other activities, lighting the candles on the graves is one of the most solemn and beautiful Christmas traditions. Whole families may join to lay wreaths and light candles as they pay their respects.  

Find the almond in the porridge

Rice porridge “risengrynsgrøt” is often eaten for lunch on Christmas Eve or, for some, on Little Christmas Eve, the 23^rd. Children affectionally refer to it as julegrøt “Christmas porridge”. Once all the bowls have been filled with porridge, an almond is hidden in one of them. Each person is served a bowl and whoever finds the almond wins and usually received the coveted pig made out of marzipan.  Get the recipe here.

Any leftovers are then used to make riskrem, rice porridge blended together with whipped cream and sugar to make a fluffy pudding. It’s served with an incredibly vibrant red berry sauce.

Listen to the bells ring in Christmas Eve

At 5:00 pm on Christmas Eve, the church bells ring announcing the official start of jul.

Eat traditional Christmas Eve dinner

The two most popular traditional Norwegian Christmas meals today are ribbe (pork belly) and pinnekjøtt (cured and dried lamb ribs).  Ribbe is typically served with gravy, boiled potatoes, rødkål (sweet and soured red cabbage), surkål (sauerkraut), medisterkaker (pork meatballs) and pølser (sausages). Pinnekjøtt is served with kålrabistappe (mashed rutabaga), boiled potatoes, and pølser (sausages).

The longest-standing traditional meal in Norway is lutefisk (dried cod soaked in a solution of lye to rehydrate it). Lutefisk is served with fried bacon, ertestuing (stewed peas) and boiled potatoes.

In southern Norway, juletorsk (Christmas cod) served with sandefjordsmør (butter sauce), carrots and boiled potatoes was a common Christmas Eve dinner. Though ribbe and pinnekjøtt have become more common and replaced juletorsk, many people still serve it during the week between Christmas and New Year’s Eve.  

Others also continue the older tradition of eating mølje, which is flatbread broken into a bowl with warm stock (either from meat or fish) poured over the top.

And one can’t forget to wash it all down with a glass of beer and/or a shot of aquavit.

Go julebukk  

“Å gå julebukk” (similar to trick-or-treating) is an older tradition of going door to door during the period between Christmas and New Year and singing Christmas songs in exchange for candy and cookies. It’s customary to dress up where neighbors try to guess who is under the disguise, and is open to both children and adults. The origins have many roots, and the julebukk (Christmas goat) is also a common decoration that is made of straw and tied with a red ribbon.

Relax and socialize during romjulen

Romjulen is the time between Christmas and New Year’s Eve. Shops are usually closed or have limited opening hours, so many people spend their days visiting friends and family and relaxing.

Head outdoors

Winter is an ideal time to enjoy the outdoors. Norwegians will take every opportunity to go skiing or sledding and make the most out of the short days. In typical fashion, pack along some hot chocolate, coffee, mandarin oranges and julekaker or snacks.

god jul!

The post How to Celebrate Christmas like a Norwegian appeared first on North Wild Kitchen.