Our Fårikål with cinnamon is credited to Tante. We had just finished our Fårikål with curry and wondered what new tasty version we could come up with. Tante said ‘cinnamon always goes well with lamb’ and a dish was born! In this Fårikål we added the typical ‘bolle’ ingredients – cinnamon and cardamom. We also [...]
This is an ‘Indian’ Fårikål with a little curry spice. I miss all the great Indian restaurants of Brick Lane in London and so this brought back good memories of hot curries with warm hospitality on cold, miserable London days. This new curry version worked perfectly with the classic Fårikål flavour. Fårikål with Curry Serves [...]
This Asian-Style Fårikål came to me when I was wondering what to do with the rest of our chilli. We always enjoy home-made Asian dishes and it suddenly dawned on me that everything you find in an Asian lamb noodle soup can be used in Fårikål – bar the noodles, of course. So this new [...]
Autumn is Fårikål season in Norway. The sheep have just come off the mountains and are fat from all the good Summer grazing before they are made into chops perfect for Fårikål. The grass must be very tasty up there in the mountains because I find that Norwegian mutton has a stronger, kind of ‘gamey’, [...]
From the west, a wall of stone Saints and Prophets will confront you. All sides of the Cathedral are very textured and deserve a long walk around. You’ll see gargoyles and gothic arches, thick wooden doors with rusty floral art and Anglo-Norman/Romanesque bits and pieces ‘stuck on’ that intensifies your ground view. However, the outside of Nidaros Cathedral is even more intriguing when you know the history.
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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.
Norwegian houses are very charming with their wooden panels and slate roofing. It is typical for a house to be painted a strong colour such as red, blue or yellow, but white is the most popular.
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In Norway, there are still Lefse recipes around from the 1630s! This is supposedly the traditional and original Hardanger recipe used:
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.
Many Norwegians know what they are doing when they pick wild mushrooms. This knowledge is passed down the family during mushroom hunting trips. The hard-core mushroom hunters go into the mountain wilderness for days to get the best finds.
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