So You Want To Be A Viking?


Popular TV shows like Vikings and Game of Thrones have sparked an interest in Medieval lifestyles and crafts. As a response, Seljord Folk High School in Telemark, Norway has opened the world’s first Viking study.

The programme will teach everyday Viking skills like forging weapons, tools and armor, cooking with authentic equipment, tailoring and cobblery, pottery, and making jewellery. There will also be excursions to historical Viking sites where the students get to learn about Viking history, everyday life and celebrations. A trip to York, England (an old Viking settlement), is a mandatory part of the programme.

Students will also learn about shipbuilding, and they even get to sail and do maintenance on a replica Viking longship. Whether the students will be doing any actual raiding and pillaging is yet to be determined, according to the school’s website.

All 14 places on the programme have been filled this year. Applications for next year will open in February.

Tromsø Skyrace

Tromso SkyRace 2015 from TromsoSkyrace on Vimeo.

Tromso SkyRace is a Trail running race located in Tromso, Norway. With a incredible technical run between the fjords the race joins the 2 highest summits of the area, Tromsdalstind and Hamperokken. For the 2015 edition we are part of the Skyrunning world series on Ultra distance and Vertical Kilometer. the 3 races (Hamperokken SkyRace with 45km, Tromsdalstind SkyRace 21 and Blamann Vertical a Vertical km) will be on the 31 july and 2nd August.
registration and informations about the races in

North Norwegian Lefse


21st of December is the traditional day for making lefse in preparation for Christmas, according to the primstav. A typical lefse is a flat bread baked on a griddle. It can be made with flour or potato and generally has a neutral flavor, making it siutable both as a savory snack with cured ham or smoked salmon, or as a dessert filled with butter, sugar and cinnamon, cream or fruit. Almost every part of Norway has their own lefse variety, so there are plenty of recipes to choose from.

This year we decided to go for a North Norwegian variety, more specifically a mørlefse (soft lefse) from the island of Senja. This is a sweet lefse, more like a cake than the traditional flat ones, and it’s very easy to make for those who don’t have a griddle as this one is baked in the oven.

Mørlefse from Senja:
(makes 6 patties)

1 cup sour cream
1 cup sour milk (or cultured buttermilk)
1/4 cup sugar
1/4 cup golden syrup
2 tsp hartshorn salt (ammonium bicarbonate)
about 1lb flour


Beat the sour milk, sour cream, sugar and syrup together in a bowl. Add a little of the flour and the hartshorn salt. Stir gently and add the flour a little at a time until the dough is no longer runny but still sticky to the touch. Refrigretate the dough for one hour.


Heat oven to 210 C (400 F). Divide the dough into six pieces and roll them into flat “pizzas”, about 1/4″ thick. Transfer the patties to a baking sheet and prick them with a fork. Bake for 5 minutes or until lightly golden. Baking for too long will make them dry and crumbly.

Let the patties cool. Mix butter, sugar and cinnamon and spread generously on the underside, then sandwich two and two patties together.


Cut the lefse into diamond shapes and serve. This lefse will keep for several weeks in a sealed box, and it’s also suitable for freezing.


Cold Oven Grøt


The Norwegian grøt that our family enjoys eating needs a lot of loving to make it come out all creamy.  This is because we carefully make sure each grain has soaked up all the milk it can without burning any on the bottom.  It is similar to making risotto where your labour of love makes the flavour that much better.  However, sometimes there just isn’t enough time in a day to stir grain around a pot for an hour or so.  Hence, risengrynsgrøt kokt i kald ovn or cold oven grøt.

This grøt is first prepared on the stove and then left in a cold oven to do the work on its own.  As the recipe uses some water instead of all milk, we find the creamy flavour isn’t as strong as our regular risgrøt, but the texture turns out wonderfully soft and delicate.

3.5 dl of grøt/pudding rice
8 dl of water
1.5 L of whole milk
1 teasp. of salt
Vanilla essence for flavour

Mix the rice and water in a non-stick pot on the stove.  Bring to boil and then simmer for about 20mins, stirring a little now and then to make sure the rice stays separated.  Warm the milk and mix into the rice and water.  Cover with the lid and let cook for about 1 minute, but don’t let it over boil or burn on the bottom.  (However, if some does burn or some sticks to the bottom of the pot, don’t scrap it off.  Let it stay there because otherwise the burnt stuff will flavour the rice and you don’t want that.  And, don’t worry if some does get stuck on the bottom – that is absolutely normal!)   Don’t take the lid off, but put the pot with lid into a cold oven.  Leave for about 3-4 hours, or more.  Warm the grøt before serving.  Add salt and vanilla to taste.


Serve with sugar and powdered cinnamon, almonds, raisins, clementines, stewed apples or just a nob of butter.

We served ours with a mix-in of dark chocolate and raisins, and a topping of sugar and cinnamon.

The pot is easy to clean afterwards (even if you have lightly burnt the bottom).  Just let it sit overnight or until cooled and then you can easily peel off the layer.


Page 2 of 25612345...102030...Last »

Quick Links

Tourist & Travel



  • Parenting in Norway
  • Having a Baby in Norway
  • The Cost of Living
  • Norwegian Name Days
  • How Vikings Changed the English Language
  • Norwegian Flower Show
  • Fårikål

Norwegian Lessons

  • Learn Norwegian - Introduction Series
  • Norwegian Lessons Series
  • Learn Norwegian Podcast Series

About My Little Norway | Contact | Disclaimer

© 2008-2009 My Little Norway | Theme by Moose | Log in | Powered by WordPress.

144,550 spam blocked by WP-SpamFree