Ingefærnøtter recipe
75g margerine
75g sugar
1 tbs syrup
1/2 egg
1 tbs water
1/4 tsp pepper
1/2 tsp cinomon
1/4 tsp dried ginger
1/2 tsp baking powder
190g plain flour
Method
Beat margerine and sugar until white. Add egg and water an mix well. Sift in all dry ingredients. Nead dough and leave in the fridge. Roll dough out into finger thickness and split into 2cm strips. Roll each strip into a ball and place on a greased cooking sheet. Bake at 180oC for 10 mins or until golden brown. Store in an air-tight container.
RSS
Reindeer herding is more than just an occupation, it is a way of life and an integral part of the Sami culture and identity.
Pølse is THE fast food of Norway. When the grilled pølse was first introduced to Norway in the 50s it was eaten naked – without bread.
There is an opposition in everything. At the darkest time of the year, we celebrate Christmas. And at the exact opposite end, when the midnight sun is at its highest, we celebrate Midsummer.
Towards the water in a beautiful pocket of leafy oak trees is the Byneset Church.
The sun never goes down during this season but the mountains to the East are so high that the sun still has to raise above them in the morning hours and an artificial dawn-effect wakes the city.