Norwegian fish gratin is kind of our weird take on mac and cheese. Originally potatoes were used, but sometime after macaroni was introduced to Norwegians in the early 1900’s, we switched over. Another weird thing is the use of curry powder, which isn’t always used […]
Wolf fish might not be the most common salt water fish to eat, but it is among my all-time favorites. The meat is full of great texture while still being tender. It also caramelizes beatifully when pan-fried in butter. They are also great on the […]
The Pumpkin season is well underway, and with Halloween over and done with, you can usually get some good deals on pumpkin. Pumpkins have a huge yield and are very versatile so I usually stock up and make a whole lot of pies among other things.
Whisky can, of course, be enjoyed year round, but for me, it tastes especially nice on cold autumn nights, so I thought it’d be a good idea to combine the two.
For the sweet shortcrust pastry in this recipe, I used the recipe on Jamie Oliver’s site. I’ve used this many times before, and I have yet to find a better one. It’s really easy once you get the hang of it, just remember to work lightly and don’t overwork the pastry. This recipe will make enough pastry for two pies. (more…)
Norwegian salmon is some of the best in the world, and it is our biggest export to the rest of the world. But farm-raised salmon is one thing and wild salmon is a whole other thing. Even here in Norway, a lot of the farmed […]
Pork and apples go well together, I’ve known that ever since I was a kid. I learned it from from the French comic “Asterix”, that I was an avid reader of in my younger years. I still remember reading it in bed at night, the […]
I thought for a while what the first recipe here on Nordic Provisions should be, but I realized pretty quickly that it had to be fårikål. Autumn has finally come, which is my favorite time of year. It’s also the time of year when we Norwegians eat a whole lot of lamb, and especially fårikål.
Fårikål was voted to be Norway’s national dish in 1972, and variations of it have been made for hundreds of years. The first mention of it in a cookbook was in 1835. The word Fårikål, literally means Lamb in cabbage and this is basically what it is.
The traditional way of cooking fårikål is very easy, where you basically just boil lamb, cabbage, salt, and pepper for a few hours until the meat is tender. I will be posting a recipe for this also in the near future, but in this post, I will be showing you my take on Fårikål, which involves a few more ingredients and techniques.
Welcome to Nordic Provisions, our brand new blog about food in the Nordics. This blog started as an idea many years ago when Sofie studied photography, but we never really got around to making it. Now, some years later, we found out that the timing […]