tag:blogger.com,1999:blog-48320624735141206462024-03-13T01:36:34.496-07:00There's something about NorwayWelcome to a casual look around Norway, check out some of the great photo's, a little of the history, some great Norwegian food and some even better Norwegian recipes.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4832062473514120646.post-90406750559928452572012-06-16T22:20:00.000-07:002013-03-07T13:49:05.764-08:00A warm welcome to 'Traditional Norwegian food'<span style="font-family: inherit;"><span style="font-size: small;"> </span><span style="font-size: large;"><span style="color: #073763;"><b><i><span style="color: blue; font-family: inherit; font-size: large;">T</span><span style="font-family: inherit; font-size: small;"><span style="color: black;">raditional food, good wholesome and for the most part healthy food and recipes from northern Norway.</span></span></i></b></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #073763;">Nor</span><span style="color: #990000;">way</span></span><span style="color: #990000;"> </span>the magical land of the <i><b>Vikings</b></i>, so rich in natural beauty it will astound you. There can not be a better place on earth where the 4 seasons are shown with such intensity and so much vibrant colour, Norway has the longest coastline in Europe twisting and turning in and out all of the Fjords and Islands, it stretches for somewhere in the region of 84,000km. Cruise ships from all over the world head for the Norwegian Fjords. In the northern summertime you can catch the midnight sun, in the wintertime the Northern lights (Aurora Borrealis) will send you into a jaw dropping stare. The whole country is drenched in natural beauty, and i hope to bring a little of it to you here. </span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #0c343d;">Norwegian</span> <span style="color: #990000;">food</span></span> is the reason you are here and i hope you find the food and recipes within these pages as delightful an experience as i have. I have to thank Herdis Skjerstad for helping me bring to you some of the wonderful flavours of <span style="font-size: large;"><span style="color: #0c343d;">Traditional </span><span style="color: #660000;">Norwegian</span> <span style="color: #0c343d;">Food</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>The beautiful island of Kjerringoy with the magnificent mountains of Steigen Tinnene in the background</b></i></td><td class="tr-caption" style="text-align: center;"><i><b><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>A stunningly beautiful island by any measure</b></i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: inherit;">The rich colours of autumn came and went, the temperatures have plummeted to minus 10 now and the snow is piling up outside. We have entered winter. Narnia my son commented, winter as you see on picture postcards.</span><br />
<span style="font-family: inherit;">This is when the food warms up a notch, wonderful thick and healthy soups, spicy reindeer sausage and still the fabulously fresh and much appreciated fish. Cod, Halibut, Mackerel, Sea Trout and of course Bacalao (Klippfisk).</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>Reindeer relaxing by the side of the Fjord</b></i></td></tr>
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<span style="font-family: inherit;">You will find some of the all time great traditional recipes here, winter warming soups and stews, seasonal dishes for occasions and light summer lunches from finger food to traditional Norwegian open sandwiches (smorgasbord). Herdis who will be keeping me right with the recipes and ingredients, still dances every Thursday, has lived inside the Arctic Circle for the last 83 years and feeds me Cod liver oil before breakfast.</span><br />
<span style="font-family: inherit;">Believe me, she knows how to combine wild berries, moose, fish, or reindeer to make the most amazingly tasty and healthy food you have ever tasted, good solid traditional Norwegian food.</span><br />
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Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com8tag:blogger.com,1999:blog-4832062473514120646.post-79708581107779559592012-06-01T09:39:00.000-07:002023-11-23T09:40:27.228-08:00The day after the Utøya massacre<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The very next day the image of Jesus is seen in the clouds over Oslo, Norge.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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We are now one year on, the trial of Anders Breivik continues in the Oslo courtrooms bringing back many images of the horrific scenes witnessed by the survivors on the small island of Utoya in the Oslo fjord.<br />
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A sad day for many people, the survivors who saw hell, the families of the dead and the stunned world.<br />
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Maybe this image taken by my fiance's sister 'Inger Nancy' on the day after the massacre will help some people through the hard days ahead.. <br />
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Maybe he did come down to take care of all those young and innocent souls.<br />
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It would be nice to think so.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-68434859857069682382012-04-06T09:41:00.001-07:002012-04-06T09:41:33.026-07:00Beef steak with caramelized onions and red wine sauce.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">An amazing steak dinner packing a taste punch you will never forget. ever.</td></tr>
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This wonderfully simple dish will surely get those taste buds popping and the mouth watering at the very mention of the name. It is not one of the classic Norwegian traditional dishes but is becoming more and more popular with those meat eaters who enjoy a succulent, tasty and outstanding way to have steak.<br />
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<tr><td class="tr-caption" style="text-align: center;">Succulent beef steak with caramelised onions and red wine sauce</td></tr>
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The steak we used a one kilo piece of tenderloin beef (only the best).<br />
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Its cost is far outweighed by the satisfaction gained in eating it i can assure you of that and a one kilo piece will comfortably give four good meals.<br />
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The steak was first sealed on the hot plate of the barbecue (a frying pan on the cooker will do just as well). All sides.<br />
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We then inserted a temperature probe into the meat and cooked it slowly on the covered barbecue at an internal temp of 70 degrees C.<br />
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The sealing and slow cooking of the meat is vital here so that it retains nearly all of its juices. <span style="font-family: Times New Roman;"><span style="font-family: Times New Roman;">Raising the
temperature after most of the cooking is done gives you a deep brown
crust very fast. The protein rich and sugar-laden juices
that come to the surface during cooking evaporate, leaving a high
concentration of proteins and sugars that brown quickly. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Star onions (small) or shallots were used in this dish.</td></tr>
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The meat is removed from the heat, covered and left to rest for a good 15 Min's (always rest the meat after cooking it).<br />
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The potatoes are small and new, we cut them as in the photo.<br />
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Not all the way through but almost.<br />
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You can do this by placing a thin chopping board behind the potato and cutting down to that depth.<br />
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The potatoes are then oiled with sunflower oil, sprinkled with chopped thyme, salted/peppered and placed in a roasting tray in the oven 190 to 200 degrees C for about 35 Min's (until cooked through and slightly crispy on the skin.<br />
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For the sauce sugar is added to a pan and cooked on a medium heat until the sugar starts to melt, then add the peeled onions and mix them up with the sugars until they are caramelised, succulent and dripping with taste.<br />
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Add a good cup of a decent table wine and while it is all cooking add to the pot some beef stock, either from a cube or a liquid stock. <br />
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Then add salt and pepper to taste, adjust the taste to suit yourself, i find it better when you can 'just' taste the red wine in the sauce.<br />
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We have used very lightly and quickly fried (in olive oil) sweet sugar peas still in the pod, and cherry tomatoes (whole). The sugar peas should be crunchy and the cherry tomatoes just starting to loose their skin.<br />
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The food served on warmed plates of course and a good bottle of wine of your choice, i much prefer a Red Australian wine to any other, it is very drinkable, has a wonderful fruity taste and is far from acidic to taste, although a good Spanish Faustino takes a bit of beating.<br />
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This dish, when the sauce is done right will simply blow you away with taste, it is wonderful and will impress any guest for a lifetime.<br />
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Cheers.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-81995128820297070242012-02-19T11:43:00.000-08:002012-02-19T11:43:22.099-08:00Sunday down by the fjordWhen the temperature drops well below zero C and there is no football on the television, Norwegians like to get out into the fresh air and spend some time with the family down by the fjord.<br />
Last Sunday wasn't quite so cold but we got the winter woollies on, packed up some hot coffee with 'pulse and lomper' sausage or hot dog with flat potato bread and headed off in the direction of the fjord.<br />
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Sandefjord<span style="color: blue;">, </span>Vestfold<span style="color: red;">.</span><br />
A charming little town on the south coast of Norway. With lots of walks and forests and hidden little beaches all the way along the coastline.<br />
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Even walks through the forest to the hidden little beaches. Its refreshing and it feels like we are free to do as we please.<br />
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Fantastic really, however <span style="color: #a64d79;">Norwegians</span> are very thoughtful people for the most part and the outdoors is kept as clean and litter free as you would expect from a Scandinavian country.<br />
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<tr><td class="tr-caption" style="color: #674ea7; text-align: center;">One of the many wonderful 'little harbours' dotted around the Norwegian coastline.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The walk took us through a scenic winter forest with huge icicles hanging from the granite boulders and cliffs, and we ended up on a lovely little beach down by a very icy fjord.<br />
The fjords are sea water so when this all freezes over you can only imagine how cold it gets here.<br />
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The cold doesn't bother any of us, we are all dressed with proper winter shoes, wool next to the skin, and a couple of other layers of wool underneath our heavily insulated winter coats.<br />
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Nice wool hat and of course wool or wool and leather gloves to finish off.<br />
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Everywhere you look there is a photo opportunity so a digital camera is a must, i never go anywhere without one. (as the actress said to the bishop).<br />
That's another story though.<br />
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I have gathered the photos together and added some music which i hope you like, i only go for the music so if the lyrics don't fit the photos then hit the mute button.<br />
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Here, as typical with Norwegians, we build a small fire, break out the barbecue sticks and get toasting 'pulse' (hot dogs to the average American).<br />
They are wrapped in the 'Lomper' fried and crispy onion is added with ketchup and a brown sauce which i have only seen in Scandinavia.<br />
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Delicious.<br />
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Washed down with some piping hot coffee.<br />
Another Traditional Norwegian 'outdoors' little tummy filler.<br />
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Time to head for home, Hada. <br />
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<br />Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0Østerøyveien 485, 3237, Norway59.06315402462662 10.3024291992187558.932627024626619 9.98657219921875 59.193681024626621 10.618286199218749tag:blogger.com,1999:blog-4832062473514120646.post-27826978669796011322012-01-09T14:21:00.000-08:002012-01-09T14:21:28.088-08:00Norwegian LobsterThe<span style="color: blue;"> Norwegian</span> <span style="color: red;">Lobster </span>season runs from the begining of October until the end of November, two months only.<br />
That gives us little time to get out with the boat, get the lobster pots down to about 20 Meters (or so) on a good rocky bottom , and start catching some of those lovely <span style="color: blue;">Norwegian</span><span style="color: red;"> Lobsters.</span><br />
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It is only allowed to catch these lobsters in pots, no diving or other catching them by other means.<br />
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These fabulous creatures grow very slowly something like 2cm or 3cm per year and if you catch one that is below i think it is 24cm then it has to go back into the sea. Also if it is carrying eggs it has to go straight back too. This helps to preserve a lobster population in the waters around Norway.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sandefjord harbour, Vestfold, Norway.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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To cook one you need a rather large pot and it is best to use seawater to cook it in.<br />
Bring the seawater to the boil and put the Lobster in head first and completely submerge it. Bring it back to the boil and cook it 10mins for the first half kilo and 3 mins extra for each additional half kilo. So for a 2 and a half kilo Lobster you must cook it for 10 + (4 x 3) = 22 Mins<br />
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<tr><td class="tr-caption" style="text-align: center;">A beautiful cooked Norwegian Lobster</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Once cooked cut it in half down the length, ie place it on a cutting board like in the photo then with a good sharp kitchen knife press hard to cut it in two.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdppEo6U2heooysSONM5oFrMiXMNZtOhehMhWy-spp8RuUlnGOhChbRVo5G8mPipMOd80McYQ4vxzKgjjFIEUHbsKdyEXhBOeYiF8ooePjS363AnGD_k0fhYqusx2u5Gqp0CLbFcotEi0/s1600/Lobsteronplate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdppEo6U2heooysSONM5oFrMiXMNZtOhehMhWy-spp8RuUlnGOhChbRVo5G8mPipMOd80McYQ4vxzKgjjFIEUHbsKdyEXhBOeYiF8ooePjS363AnGD_k0fhYqusx2u5Gqp0CLbFcotEi0/s320/Lobsteronplate.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Claws are full of great meat, just break them off and get stuck in.</td></tr>
</tbody></table>
Serve it up on a plate with a few wedges of Lemon and some dill, use a small fork to pull out the meat. Absolutly mouthwateringly fantastic, wash it down with the old Aquavit and a bottle of Jule ole, (xmas beer). <br />
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<br />Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1Sandefjord, Norway59.12134971194628 10.23101769140623750.683299711946276 -3.530082308593764 67.559399711946284 23.992117691406236tag:blogger.com,1999:blog-4832062473514120646.post-67956066801593141812011-12-24T04:10:00.000-08:002012-01-07T15:59:23.571-08:00Møsbrøm LefseAfter one year we can celebrate over 7000 visitors to Traditional Norwegian Food. All around the globe from Australia to Zululand and in every corner of every state in the US of A.<br />
<br />
I hope some of the wonderful recipes in this blog have brought some pleasurable eating to some of you around the world and some of the photos brought back some nice memories to others.<br />
<br />
Here we are preparing Møsbrøm lefse, Brit passing the ingredients to our 8 yr old chef Julie Marie<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-N_9fryHOD6M/TvW9A4zNzpI/AAAAAAAAGCM/mW4GFcLUa8o/s1600/3xmas11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-N_9fryHOD6M/TvW9A4zNzpI/AAAAAAAAGCM/mW4GFcLUa8o/s320/3xmas11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Julie Marie says Jeg elsker Mushbrum Lefse.</td></tr>
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The recipe originates from Fauske in Nordland, Norway and i have a copy of the exact ingredients and formula from Herdis Skjerstadfjord (84 yrs young and as fit as a Lapland Reindeer) who has told me it was her grandmother who has passed the recipe on down through the family.<br />
<br />
Lefse is a Traditional dish for all Norwegians and it dates back, probably to Hagar times, it is certainly traceable to the Viking era.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lXStBfXx1z8/TvW-HRzAuoI/AAAAAAAAGCY/gY1pWUXMEFA/s1600/6xmas11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-lXStBfXx1z8/TvW-HRzAuoI/AAAAAAAAGCY/gY1pWUXMEFA/s320/6xmas11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brit (my better half) preparing the Mushbrum Lefse.</td></tr>
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The Sauce is made from a mixture of butter, Norwegian Brown cheese, sour milk, whole milk and wheat flour. It is totally delicious and the record for eating them is held with family member Christian from Oslo who has managed 7 Møsbrøm Lefse in one sitting.<br />
<br />
First you must make the Lefse, this is done in the traditional way or you can buy them already done from the shop.<br />
<br />
Traditional recipe,<br />
<br />
Half litre of whole milk,<br />
Half litre of sour milk,<br />
2 teaspoons of bicarbonate of soda<br />
1kg wheatflour.<br />
<br />
Mix all of the above ingredients together to make a nice smooth dough. <br />
Nip off enough dough to make small balls of dough that you can roll out nice and thin lefse that are about 30 to 35cm round.<br />
Use all of the dough to do this and make as many lefse as you can.<br />
<br />
Heat up a hot plate and place the lefse on until it starts to turn a liitle light brown color.<br />
Cook one side only and put to one side to cool down.<br />
<br />
Thats the Lefse done, now the sauce.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RAspuIffV0M/TvW-7KY_3JI/AAAAAAAAGCk/HEIw4q35RmU/s1600/7xmas11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-RAspuIffV0M/TvW-7KY_3JI/AAAAAAAAGCk/HEIw4q35RmU/s320/7xmas11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A cosy Christmas to you all.</td></tr>
</tbody></table>
Sauce or Møsbrøm.<br />
<br />
250g of Norwegian brown cheese<br />
Half litre of whole milk<br />
2 decilitres of sour milk <br />
2 decilitres of wheat flour<br />
add some sugar and vanilla sugar to your taste, (it is meant to be real sweet)<br />
<br />
Mix together all of the above ingredients and cook in a saucepan until the taste of the wheatflour disappears. around 10 mins.<br />
<br />
Heat the oven to 180 degrees C and put the lefse in to heat through, about 3 mins.<br />
<br />
Remove from the oven and use a ladel to pour on the Møsbrøm, (sauce) and spread it all over the lefse thick and even.<br />
Add a tablespoon of Sourcream to the centre of the lefse and add a teaspoon of butter to the centre of the cream.<br />
<br />
Fold it in half, then fold over the two other edges.<br />
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It's ready to eat. The tradition way is with fingers, and it is great. A real family get together with Møsbrøm Lefse is another Norwegian Traditional food.<br />
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We hope you love it as much as we do.<br />
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<span style="color: red;">God Jul</span><span style="color: red;"> til dere alle</span><span style="color: blue;"> og godt nyttår :) </span><br />
<br /><br />
<span style="color: blue;"></span>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1Sandefjord, Norway59.135508909480762 10.24251900366209659.113562409480764 10.192401503662095 59.157455409480761 10.292636503662097tag:blogger.com,1999:blog-4832062473514120646.post-40308306765312295632011-01-10T10:02:00.000-08:002011-01-27T11:08:07.942-08:00Fresh Norwegian Salmon on a bed of leeks and cream.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIVlXAj64I/AAAAAAAACiw/wCBFfl3gfYM/s1600/salmon+dish+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIVlXAj64I/AAAAAAAACiw/wCBFfl3gfYM/s400/salmon+dish+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Norwegian Salmon on a bed of leeks and cream<br />
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<div style="text-align: left;"><span style="font-size: small;"><i><b>Ingredients</b></i></span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"> 4 Norwegian salmon steaks, (wild salmon is always best)</span></div><div style="text-align: left;"><span style="font-size: small;">1 Good sized leek</span></div><div style="text-align: left;"><span style="font-size: small;">2 Carrots</span></div><div style="text-align: left;"><span style="font-size: small;">2 sticks of celery</span></div><div style="text-align: left;"><span style="font-size: small;">1 small onion</span></div><div style="text-align: left;"><span style="font-size: small;">1 small pack of sugar peas. ( the peas that are complete in the pod)</span></div><div style="text-align: left;"><span style="font-size: small;">1/4 liter of cream.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1AwkLeICTiyqPrFCv-QqP2ZmqwxWu2Ybz_5B_HH5k4CE6P35fFflcUoj5aCbFssqYeNOuFnHL0bc365V8cOeZzJxB5Y0DREJKsIohkkKZ5YQX9OBeYPyCv8ibf2DrzKsL3GPXdpatcs/s1600/Acyvind+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1AwkLeICTiyqPrFCv-QqP2ZmqwxWu2Ybz_5B_HH5k4CE6P35fFflcUoj5aCbFssqYeNOuFnHL0bc365V8cOeZzJxB5Y0DREJKsIohkkKZ5YQX9OBeYPyCv8ibf2DrzKsL3GPXdpatcs/s320/Acyvind+salmon.jpg" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Brit's son, Oyvind Skjerstad Ramsoy (who is a double gold medal winner for food preparation, sauces and marinade's for Norway) with a 9kg Salmon, caught on the river Logen in Vestfold/Telemark. A magnificent fish and it made some incredible dishes. Fresh wild salmon just tastes so good.</span></div><div style="text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;"><i><b>Preparation</b></i></span></div><div style="text-align: left;"><span style="font-size: small;">Cut the leek, carrots, celery, onion and sugar peas into manageable pieces, mix them all together and place in a lightly buttered oven dish, add a little lemon pepper. Place the Norwegian salmon steaks on top of this bed of vegetables and lightly sprinkle with salt and lemon pepper. Pour the cream over the salmon and vegetable bed.</span></div><div style="text-align: left;"><span style="font-size: small;">There is no need to cover the dish with aluminium foil. Place in a pre-warmed oven at 180 degrees C for about 20 Min's (until the fish is cooked).</span><br />
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</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIVjK8UHqI/AAAAAAAACig/1dF0tAwBVAQ/s1600/salmon+dish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIVjK8UHqI/AAAAAAAACig/1dF0tAwBVAQ/s320/salmon+dish.JPG" width="320" /></a></div><span style="font-size: small;"><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">This dish, is a lovely, tasty and juicy dish, it can be served with potato's and vegetables but i prefer it with wild rice and a small side salad. Delicious in the extreme.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">E</span><span style="font-size: small;">njoy this lovely salmon dish with a nice glass of white wine, my personal favourite is Californian or Australian, any, they are all good from these regions.</span></div></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><a href="http://www.foodista.com/food/DST67WZT/salmon" style="background: url("http://cf.foodista.com/static/images/widget_red.png") no-repeat scroll 0px -10px transparent; display: block; padding: 10px 0pt 0pt; text-decoration: none; width: 260px;"><span style="background-color: #c44f50; display: block; overflow: hidden; padding: 0pt 10px; text-indent: 0pt;"><img alt="" src="http://dyn.foodista.com/content/images/70d13ecd2dfe4b1d08426534b3ec79558a771585_240x180c.jpg" style="border: medium none; height: 180px; margin: 0pt; padding: 0pt 0pt 5px; width: 240px;" /><span style="-moz-border-radius: 5px 5px 5px 5px; background-color: #c36c6d; color: white; float: left; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; overflow: hidden; padding: 5px; text-align: left; width: 155px;">Salmon</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: medium none; float: right; height: 25px; margin: 0pt; padding: 0pt; width: 70px;" /></span><span style="background: url("http://cf.foodista.com/static/images/widget_red.png") no-repeat scroll 0px 0px transparent; clear: both; display: block; height: 10px; padding: 0pt;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_DST67WZT_PXMFPWKF" style="display: none;" /></a>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com4tag:blogger.com,1999:blog-4832062473514120646.post-75857171093620679832011-01-10T06:29:00.000-08:002011-08-03T11:43:18.700-07:00Fresh Norwegian Halibut in a cream, garlic & dill sauce.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSCGKPMSAgI/AAAAAAAAB4Y/traN5b9lR9I/s1600/DSC00228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSCGKPMSAgI/AAAAAAAAB4Y/traN5b9lR9I/s400/DSC00228.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Fresh Norwegian Halibut in a cream sauce, a beautiful meal for all.</b></i></td></tr>
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<i><b>Halibut</b> is a large flatfish found in the cold waters of the North Atlantic, they can grow huge sometimes over 200kg. For me it is the king of all sea fish, giving wonderful fine white steaks that have a taste all of their own. If you are not too fond of fish dishes then try this one, it is divine.</i><br />
<i><b></b></i><br />
<i><b>A meal for two would be;</b></i><br />
<br />
2 good Norwegian Halibut steaks.<br />
6 tablespoons of sunflower oil<br />
A handful of fresh dill<br />
2 cloves of garlic<br />
1 fresh lemon<br />
salt and pepper<br />
1/4 liter cream ( for the sauce)<br />
<br />
<i><b>Preparing the dish</b></i><br />
Mix together the sunflower oil, dill, (finely chopped) garlic a little salt and pepper and the juice of 1/4 of a medium sized lemon. This will be a marinade for the halibut prior to cooking. <br />
Put the 2 halibut steaks in this mix. I find it is best done in a kitchen plastic bag, then the whole halibut steaks are covered in the marinade. Put it in the fridge and leave it to marinate for at least 2 hrs.<br />
<br />
Then, heat a tablespoon of butter in a saucepan and fry the halibut steaks on a medium heat (approx 4 Min's each side) or until the halibut is just cooked. (you can tell by putting a fork in and the flakes of halibut should just move apart.)<br />
Pour the cream over the halibut and cook it with the fish for 3 to 5 Min's, mixing it all the time. Add salt and pepper to taste.<br />
Serve it as in the photo, with some thin slices of lemon on top and sprinkle a little finely chopped dill over it all.<br />
It is a wonderful dish when served alongside wild rice and salad.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSISDLdwnBI/AAAAAAAACZQ/RHWkAg8nGYY/s1600/DSC00229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSISDLdwnBI/AAAAAAAACZQ/RHWkAg8nGYY/s320/DSC00229.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Norwegian Halibut in cream sauce, the best you will get. </b></i></td></tr>
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Halibut is fished off the coast of Norway and some huge fish have been landed, check out <a href="http://www.telegraph.co.uk/news/.../Huge-halibut-hooked-in-Norway.html">Huge Halibut landed off the coast of Norway.</a> In my opinion it is THE best tasting fish ever, and a large one like the one in the link will fill the freezer for quite some time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4ZfAMTVqO8jXYf2qF6OyzgMx65wywiWv5LfvH7ZcPy9pEIjSo3SGNAahxQ8l8qZQkL8uV1DUdSfHoFjkin8j0eZoVITGzFJ2LGo8dBL0F6RKf9bUevqa4GF9Dw3UlTy8oX1la4ceca8/s1600/halibut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp4ZfAMTVqO8jXYf2qF6OyzgMx65wywiWv5LfvH7ZcPy9pEIjSo3SGNAahxQ8l8qZQkL8uV1DUdSfHoFjkin8j0eZoVITGzFJ2LGo8dBL0F6RKf9bUevqa4GF9Dw3UlTy8oX1la4ceca8/s320/halibut.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like we need a bigger boat guys.</td></tr>
</tbody></table>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0Tromsø, Norway69.805516555394547 18.20983849218748769.362352555394551 16.768042492187487 70.248680555394543 19.651634492187487tag:blogger.com,1999:blog-4832062473514120646.post-80996907029854233592010-12-05T15:42:00.000-08:002011-01-16T13:02:56.230-08:00Wild Moose outside the Hoose.<div class="separator" style="clear: both; text-align: center;"></div>Sitting having a wonderful Xmas with our friends Chris and Eivor messing about with the guitar singing and drinking. It must have sounded awful, but lo and behold 3 big Moose appeared in the garden. The photo is not so good, i am afraid it was panic stations to get the camera and get that photo.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TRu88vWVxrI/AAAAAAAABvE/onAzsUymbhY/s1600/DSC00199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="264" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TRu88vWVxrI/AAAAAAAABvE/onAzsUymbhY/s640/DSC00199.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;">There's a Moose loose aboot the hoose.</span></i></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div style="text-align: center;">It was about 1 am and -18C out. So, after a few frantic attempts at a photo, the Moose took fright and left.</div><div style="text-align: center;">I am convinced they came down from the mountain to get closer to the music, i have heard it said Moose like old Beatles numbers. lol.</div><div style="text-align: center;"><br />
</div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-17986240839499885012010-12-05T14:46:00.000-08:002011-01-16T13:02:56.233-08:00Meatballs in brown sauce.<div class="separator" style="clear: both; text-align: center;"></div>This is probably on of the all time favourites in Norway, and as far as tradition goes, it is as traditional as the Bunad, The recipe is easy, the result is a good filling meal for all the family and a little more for Dad.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tR9LSRZI/AAAAAAAACs8/J_NQRVOHZkw/s1600/DSC00401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tR9LSRZI/AAAAAAAACs8/J_NQRVOHZkw/s400/DSC00401.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;">Meatballs in brown sauce</span></i></td></tr>
</tbody></table><i><b>Ingredients</b></i><br />
<br />
1kg<i><b> </b></i>minced beef<br />
2 teaspoons of salt<br />
1 teaspoon of white pepper<br />
1/2 teaspoon of ginger (fresh or dried)<br />
2 tablespoons of potato flour<br />
1/2 liter of milk or water<br />
<br />
Put the mince meat in a food mixer, pour in the salt and let it mix for about 1 min. Then put in the pepper, ginger and potato flour and let it mix again, keep it mixing and gradually pour in the milk or water a little at a time.<br />
When you have done mixing, take a little of the mix and fry it for a taste. To ensure you have the salt and pepper to your taste. Then using a large wet tablespoon and your wet hands, form the meatballs. The round-ish meatballs should be approx 60grams each.<br />
Heat a saucepan, add some butter for frying and gradually fry the meatballs on both sides to seal them and brown them a little, add them one by one keeps them good.<br />
<br />
For the brown sauce you can use a ready mix or home made. For home made sauce :<br />
2&1/2 tablespoons of butter<br />
2&1/2 tablespoons of wheatflour<br />
1/2 liter water<br />
1 oxo cube (beef stock cube)<br />
pinch of salt and pepper to taste.<br />
<br />
Heat a saucepan, add the butter and the flour and stir together when it starts to turn a little brown add the water and the stock cube and the salt and pepper. Keep stirring and bring to the boil, simmer for at least 5 mins to cook the flour taste out of it.<br />
Add the meatballs to the sauce and heat again, simmer for 15 mins.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tQ_gudnI/AAAAAAAACs4/yoZ2qN8-q2U/s1600/DSC00400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tQ_gudnI/AAAAAAAACs4/yoZ2qN8-q2U/s320/DSC00400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: large;">meatballs in brown sauce</span></b></td></tr>
</tbody></table> <b> ( </b> <i><b>kjottkaker e brun saus )</b></i><br />
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We serve it with mushy peas, boiled or mashed potatoes and carrots. and, this is where the Norwegian tradition makes a big difference, it is <u><i><b>always</b></i></u> served with cranberries.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIRY-_kH9I/AAAAAAAACXg/ZGe78-CkdUQ/s1600/DSC00233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIRY-_kH9I/AAAAAAAACXg/ZGe78-CkdUQ/s200/DSC00233.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Cranberries gives it all that Norwegian flavour.</b></i></td></tr>
</tbody></table><i><b><span style="font-size: large;">Something local, of interest to all you Viking fans</span></b></i>.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TS9tOwG-TMI/AAAAAAAACsw/y5FcKbIhCzs/s1600/DSC00433.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="233" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TS9tOwG-TMI/AAAAAAAACsw/y5FcKbIhCzs/s320/DSC00433.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><b>An old Viking church circa 1150</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tUGSsSUI/AAAAAAAACto/y9lujVB5lXU/s1600/DSC00439.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TS9tUGSsSUI/AAAAAAAACto/y9lujVB5lXU/s320/DSC00439.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><i><b>Hoyjord Stavkirke </b></i>I photographed this church 13th Jan 2011, an amazingly well kept building and a relic of the Viking past.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-44832214481094775352010-12-05T13:38:00.000-08:002011-01-11T08:09:30.400-08:00A small Norwegian Harbour inside the Arctic Circle<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TGqrjklFQWI/AAAAAAAAB7I/mAjAj-VVQo0/s1600/IMG_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TGqrjklFQWI/AAAAAAAAB7I/mAjAj-VVQo0/s400/IMG_0331.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TGqrmMqN18I/AAAAAAAAB7I/oo39d94UZuM/s1600/IMG_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TGqrmMqN18I/AAAAAAAAB7I/oo39d94UZuM/s320/IMG_0333.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TGqrsw60iUI/AAAAAAAAB7I/BdhKghf7ELk/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TGqrsw60iUI/AAAAAAAAB7I/BdhKghf7ELk/s640/IMG_0338.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Many sights of Norway leave you speechless, unmatched beauty is everywhere you look.</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TGqriZhj2tI/AAAAAAAAB7I/Q131oRfmYXc/s1600/IMG_0330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TGqriZhj2tI/AAAAAAAAB7I/Q131oRfmYXc/s640/IMG_0330.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>You can just feel the quiet in this magnificent part of the world</b></i></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TGqrnr1DejI/AAAAAAAAB7I/wPlUqYJxA3M/s1600/IMG_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TGqrnr1DejI/AAAAAAAAB7I/wPlUqYJxA3M/s400/IMG_0334.JPG" width="400" /></a></div><div style="margin: 0px auto 10px; text-align: center;"></div><br />
<div style="text-align: center;">I took these photo's in July this year, it is a small harbour just outside Bodo, on the road to Kjerringoy. It seems to just give you a special feeling of ? Nature i guess, as calm and as lovely as you will ever see it, the sea is like a sheet of glass, undisturbed.. Fabulous and soothing.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=theressomet0f-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0143118013" style="height: 240px; width: 120px;"></iframe><br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=theressomet0f-20&o=1&p=8&l=as1&asins=1615323651&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe><br />
<br />
The fishing in Norway is as you would expect, fantastic, in both sea water and freshwater rivers and lakes. In the North, around Tromso, you can go Halibut fishing. I have never done that and i would expect you would need a rod about the size of a telegraph pole and arms like Popeye to bring in one of those fish, however it would be nice trying. <br />
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</div><div style="clear: both; text-align: center;"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-5490504188391214922010-12-05T11:51:00.000-08:002011-01-03T13:40:04.204-08:00Ribbe med surkal.When the temperature has '<i><u>risen</u></i>' to minus 8 degrees C and the snow is falling rapidly and steadily, put the log fire on and settle yourself down for some good eating. For a real 'Sunday' dinner it only takes a little time in preparation, the oven does the rest.<br />
We have just finished eating, well, about an hour ago, now relaxing and sharing the recipe with you. It was wonderful, as good a dinner as you will ever have and very low budget too.<br />
<br />
I purchased a One and a half kilo of Norwegian 'Ribbe'. It is pork meat with the skin on.<br />
Other ingredients are, potatoes, carrots, brussel sprouts, onion and gravy mix. salt and pepper to taste.<br />
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With a very sharp knife, ( i use a razor blade knife) deeply score the skin, not all the way through the fat but in about 5 mm i would say. Then rub in some sea salt and a little pepper, cover and leave in the fridge overnight.<br />
Pre-heat the oven to 175 degrees C. About 2 hrs before you want to eat, place a small oven proof bowl .in the centre of your roasting tin, place the Ribbe over the bowl. (it keeps it off the bottom of the roasting tin and bends or stretches the skin a little) Cover the skin loosly with aluminium foil. Pour into the roasting tin (around the Ribbe) about 15mm of water. <br />
Prepare all the vegetables you will need and place inside the roasting tray. Put the roasting tray with the ribbe and vegetables inside the oven and leave for 11/2 hrs in my case, (it is approx 1 hr for 1Kg of meat).<br />
Prepare the sauerkraut, this link makes great sauerkraut. <a href="http://chetday.com/sauerkrautrecipe.htm">http://chetday.com/sauerkrautrecipe.htm</a><br />
<br />
After one hour remove the tin foil from over the ribbe. Turn the temp up to 190 degrees C.<br />
For the last 5 mins place the roasting tin high in the oven and turn the grill on high. This makes the skin nice and crisp, it pops a little during the grilling so it is best to watch it all the time so not to burn it.<br />
The Ribbe is now ready and the vegetables should be well roasted, remove from the oven and let the meat rest for 10 mins.<br />
Next, with some of the juice in the bottom of the tray, you can make your gravy.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>Ribbe, a traditional Norwegian roast, cooked to perfection and mouthwateringly delicious</b></i><br />
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</tbody></table><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TSCUP2pFOMI/AAAAAAAAB50/YFmmcwZdAI4/s1600/Xmas+2006+034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TSCUP2pFOMI/AAAAAAAAB50/YFmmcwZdAI4/s640/Xmas+2006+034.JPG" width="585" /></a></td></tr>
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</tbody></table><div class="separator" style="clear: both; text-align: center;"></div> Ps, the snow is about 40cm deep now, we are well snowed in. Or so one would think, however the tractor has just been around and cleared the way for an escape to work in the morning. I am in the middle of reading Azincourt by Bernard Cornwell just now and just at the part where they are leaving Harfleur and heading for Azincourt, so the rest of the evening is with my book and giving the French a hiding to nothing, a great Sunday all in all i reckon. <br />
<a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIPvJV_UaI/AAAAAAAACSE/bjs13-SHpxY/s1600/000_0044.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIPvJV_UaI/AAAAAAAACSE/bjs13-SHpxY/s320/000_0044.JPG" width="320" /></a>I hope you enjoy the recipe. Cheers.<br />
I have posted a link, below, that will take you to a site that is selling books on healthy eating, there is a full range of books from <i><b>The Healing Gourmet,</b></i> it includes books about <i><b>Antioxidants super-foods, Organics, Fats that heal and fats that can harm</b></i>. Take a look if it interests you, click the link below.<br />
<a href="http://363456e9g1d-6v99k4rar7hgvk.hop.clickbank.net/" target="_top"> Click Here!</a>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-19512269385917262672010-12-05T06:57:00.000-08:002011-01-03T13:40:04.219-08:00Norwegian Lapskaus<div style="text-align: center;">With winter well on the way, it is time to warm you all up with this wonderful <b>Norwegian recipe.</b></div><div style="text-align: center;"><b>Lapskaus</b> is one of THE all time favourites amongst all of the people of Norway. It is warming and filling and tastes soooo good on those cold winter days. A traditional recipe that northern people should not be without.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lapskaus can be a soup or a stew or something in between, it depends upon how <u>you</u> like it.</div><div style="text-align: center;">(as the actress said to the Bishop).</div><div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><i><b><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIWvtPQMTI/AAAAAAAACmU/H5klEy0sp_s/s1600/lapskaus.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIWvtPQMTI/AAAAAAAACmU/H5klEy0sp_s/s400/lapskaus.JPG" width="400" /></a></b></i></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Norwegian Lapskaus</b></i></td></tr>
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</div><div style="text-align: center;"><span style="font-size: large;">Norwegian Lapskaus</span></div><ul style="text-align: center;"><li>1 good soup bone (smoked or salted) reindeer, lamb or beef.</li>
<li>4 large potatoes</li>
<li>2 medium sized onions</li>
<li>1 third of a medium swede</li>
<li>3 large carrots</li>
<li>1 stick of celery</li>
<li>1 half of a leek</li>
<li>1 clove of garlic</li>
<li>400g of (lamb, reindeer, or beef.)</li>
<li>salt and pepper to taste.</li>
<li>500 ml of water.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><ul style="text-align: center;"> </ul><ul style="text-align: center;"><li>Chop into 1/4 the potatoes , cut the meat and the other ingredients into nice bite sized pieces, put them all together in a large pot, along with the (already cooked) bone. Pour in the water, add a<u> little</u> salt and pepper, cover the pot with the lid and bring to the boil.</li>
<li> Let the Lapskaus simmer for about 40mins. </li>
<li> If you wish not to use a bone then just add your favourite stock cube. Also, if you would like it to be more like a soup then simply add more water while it is cooking.</li>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TR8rVZC6fsI/AAAAAAAABz0/AgOMhrfuKB4/s1600/DSC00043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TR8rVZC6fsI/AAAAAAAABz0/AgOMhrfuKB4/s320/DSC00043.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;">Lapskaus traditionally eaten with Flatbrod.</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/S-KcIXS0K_I/AAAAAAAAB7Y/3YAVnyTUzqo/s1600/Brits+fotos+077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/__hgl3mNWKG8/S-KcIXS0K_I/AAAAAAAAB7Y/3YAVnyTUzqo/s400/Brits+fotos+077.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Lapskaus is highly recommended after a day out skiing</b></i></td></tr>
</tbody></table><div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TSII3ReeuuI/AAAAAAAACBE/RmHiU5fer5w/s1600/Brits+fotos+084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TSII3ReeuuI/AAAAAAAACBE/RmHiU5fer5w/s320/Brits+fotos+084.JPG" width="320" /></a></div> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> The delicious Lapskaus is served hot and with a good chunk of warm bread. Perfect after a day out in the snow.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you like this recipe please forward it to your friends and family or add a comment at the bottom of the page. </div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-36380327566601546912010-12-05T06:33:00.000-08:002011-01-10T06:29:41.298-08:00The Worlds best cake.<span style="font-size: large;">Verdens beste </span>is the Norwegian title for this really delicious and beautifully crafted cake.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>This wonderful cake is impressive in any language.</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;">A crunchy crisp meringue topping lightly sprinkled over only half of the cake with ground almonds (for those with a nut allergy), a smooth rich creamy centre flavoured with rum, and a deliciously light and soft base give this cake it's well deserved name as 'World's best'.</span></i><br />
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</b><br />
<div style="text-align: left;"><span style="font-size: small;"><b> Cake Ingredients </b></span></div><div style="text-align: left;"><div style="text-align: left;"> <span style="font-size: small;"> 150g butter</span></div><span style="font-size: small;"> 150g sugar</span><br />
<span style="font-size: small;"> 6 eggs (yellows only for cake part)</span><br />
<span style="font-size: small;"> 6 Tablespoons of milk</span><br />
<span style="font-size: small;"> 150g plain flour (or gluten free flour)</span><br />
<span style="font-size: small;"> 3 teaspoons of baking powder</span><br />
<span style="font-size: small;"> 1 1/2 teaspoon of vanilla sugar.</span><br />
<span style="font-size: small;"> apricot jam. </span><br />
<span style="font-size: small;"> </span></div><div style="text-align: left;"> <span style="font-size: small;"> <b>Meringue Ingredients</b></span></div><div style="text-align: left;"> <span style="font-size: small;">6 egg whites</span></div><div style="text-align: left;"> <span style="font-size: small;">300g sugar</span></div><div style="text-align: left;"><span style="font-size: small;"> 40g chopped almonds</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"> <b> Rum Cream Ingredients</b></span></div><div style="text-align: left;"><span style="font-size: small;"><b> ( 150g0 </b>1 packet of rum cream </span></div><div style="text-align: left;"><span style="font-size: small;"> 1/3 of a liter of milk</span></div><div style="text-align: left;"><span style="font-size: small;"><b> </b>4 wafers of gelatin </span></div><div style="text-align: left;"> 1/4 of a liter of whipped cream</div><div style="text-align: left;"><i><b><span style="font-size: small;">The cake</span></b></i></div><div style="text-align: left;"><span style="font-size: small;">Mix together butter and sugar and whisk until white and fluffy, add the egge yellows one at a time with a little of the milk between eggs until all mixed together, gradualy add the flour, vanilla sugar and baking powder while mixing all the time. Cover the oven tray in a baking paper, and pour on the cake mix and smooth it over to the desired size. Just put this to one side for a while.</span><br />
<span style="font-size: small;"> <i><b>The meringue</b></i></span></div><div style="text-align: left;"><span style="font-size: small;">Then, with a mixing machine, mix together the egg white and sugar until it becomes sticky and stiff, (so that you can invert the bowl and it will not fall out) </span></div><div style="text-align: left;"><span style="font-size: small;"><i><b>The cake and meringue</b></i><br />
</span></div><div style="text-align: left;"><span style="font-size: small;">Then, carefully smear this meringue mix over the previously done cake mix and put it in a pre warmed oven at 180 C for around 40 to 45 mins.</span><br />
<span style="font-size: small;">When it is done, remove from oven and slice the cake into two halves, one half put the meringue side down and spread a thin layer of apricot jam on the cake part. Then spread on top of the apricot jam, the rum cream. Place the other half of the cake on top of the cream with the meringue part facing up. Then, voila, one Verdens beste kake.</span><br />
<span style="font-size: small;"><i><b>The rum cream mix</b></i><br />
</span><br />
<span style="font-size: small;">Place the gelatin in cold water and let it stand until it is soft, remove the gelatin slices from the water and just squeeze the remaining water from the gelatin slices, place in a small pan and heat it up over hot water until it becomes runny (liquid). Mix the 'Rum cream' ingredients together and pour the liquid gelatin into the mix gently and slowly while mixing it all together. That is the cream filling done and ready to put into the cooled cake.</span><br />
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<span style="font-size: small;">Delicious any way you like it, we had it with a cup of tea and small glass of Baileys cream. Wonderful.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TR89v8tNsII/AAAAAAAAB1E/ytt2myAI1cI/s1600/DSC00306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TR89v8tNsII/AAAAAAAAB1E/ytt2myAI1cI/s320/DSC00306.JPG" width="170" /></a></div><span style="font-size: small;"><br />
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</tbody></table>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-66237928755727453272010-12-05T05:32:00.000-08:002011-01-04T20:16:34.688-08:00There's 3 Moose Loose aboot the Hoose.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://goo.gl/photos/9wuNpT2l3w" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://lh5.ggpht.com/__hgl3mNWKG8/TRyJkEfcy6I/AAAAAAAABw0/a0DDQd6KbA0/s512/Moose.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">About 1am these three Wild Moose appeared in the front garden, having come off the mountain to listen to some old Beatles numbers. </span><br />
<span style="font-size: large;"><span style="font-size: small;">You would have thought they would have been a little fed up with 'Norwegian Wood' by now.</span></span><br />
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</tbody></table>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-79928346726613848972010-12-04T19:08:00.000-08:002011-01-16T19:13:35.953-08:00Turkey soup<div class="separator" style="clear: both; text-align: center;"></div>Turkey's being the large birds they are, make wonderful dinners for the whole family. Not only do they serve as the main meal for a specific festive occasion, (and a fine one at that) they can supply the family with snacks and meals over the course of the following days. Great turkey sandwiches on a good crusty bread with chutney's and salad, soups and stews and curries and more. Here you can see a fantastic turkey soup from the left over meat with some healthy vegetables and stock added.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TTN67imR27I/AAAAAAAACu8/rr-N9e3l5fM/s1600/turkey+soup+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TTN67imR27I/AAAAAAAACu8/rr-N9e3l5fM/s400/turkey+soup+2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Home made and wholesome Turkey soup the whole family will love</b></i></td></tr>
</tbody></table>The ingredients will depend on just how much turkey meat you have remaining, as a good guide i will show you how i make this lovely turkey soup with 6 cups of left over turkey meat.<br />
The stock you can make from the carcass and is the traditional way. Break it up, put in a pot with plenty water to just cover it, add a carrot (cut in half) an onion (cut in half) a stick of celery, a bay leaf and a pinch of pepper. Bring it to the boil and let it simmer for about 2 hrs. Drain the liquid from the pot and put to one side.<br />
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<i><b>Ingredients</b></i><br />
6 Cups turkey meat<br />
1 Onion<br />
2 Carrots<br />
2 Celery sticks<br />
1/4 Turnip<br />
1/2 Swede<br />
1 Leek.<br />
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Chop the turkey into bite sized pieces, how you like it.<br />
Peel and chop the vegetables into good soup spoon sizes, not too small, it is nice to have it a little chunky.<br />
Add all the veg to a good cooking pot, add the turkey pieces. Pour in the stock you made earlier to cover the veg and turkey by about 1/2 inch. Bring it to the boil, cover and simmer for about 20mins.<br />
Taste it and adjust the salt and pepper to your taste.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Serve it up hot and steaming with some bread of your choice, in Norway this is traditionally eaten with some flat brod. This meal has a habit of disappearing rather quickly. With good reason, it is delicious.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TR8f1YrJvSI/AAAAAAAAB70/VXTloWOCn2k/s1600/DSC00043.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TR8f1YrJvSI/AAAAAAAAB70/VXTloWOCn2k/s200/DSC00043.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Gluten free flat brod</b></i></td></tr>
</tbody></table>This example is Gluten free but you can, of course serve it with a good fresh crusty loaf if you wish.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-7771475531737916032010-12-04T15:53:00.000-08:002011-11-07T12:15:46.088-08:00Our wonderful Winters.<div style="text-align: center;">
Here in the South (Sandefjord) the thermometer has just reached -18 oC . Its -20oC in Tonsberg. You can tell its cold as its a clear sky and there appears to be millions of little diamonds in the snow. Brit says the diamonds start at -10oC and the snow has a squeaky crunch to it when you walk. Refreshingly lovely really.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TPFmPGOUyFI/AAAAAAAABKU/K7NbMWN8UPg/s1600/01032010398.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TPFmPGOUyFI/AAAAAAAABKU/K7NbMWN8UPg/s400/01032010398.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Daily snow clearing duties</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIYVYG8t8I/AAAAAAAACpA/C5NqpGPKjUI/s1600/Glen+and+Anna%2527a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIYVYG8t8I/AAAAAAAACpA/C5NqpGPKjUI/s640/Glen+and+Anna%2527a.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Our good friends Glenn and Anna's lovely, charming cottage. Beautiful in any weather.</b></i></td></tr>
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Trouble is, moving it all. Well, keeps me off the streets i guess. </div>
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We are heading North, into the Arctic Circle, for Xmas and New Year, and i am really looking forward to it. This is wintertime at its best, no sunshine, no daylight, but around about mid-day there is this incredible light, it is like a grey, light blue colour and the whole area seems to hold the colour. Quite amazing, it is so intense that you are aware that something special is happening.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TR81etzZBxI/AAAAAAAAB0k/AFfsHIhKJTc/s1600/house.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="362" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TR81etzZBxI/AAAAAAAAB0k/AFfsHIhKJTc/s400/house.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">A beautiful Norwegian house after a light snowfall,in Fauske</span></b></i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;"> </span></i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TR810yxW33I/AAAAAAAAB00/-l57k9D8VsI/s1600/DSC00311.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TR810yxW33I/AAAAAAAAB00/-l57k9D8VsI/s400/DSC00311.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><i>The entrance to the same charming house.</i></span></b></td><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><i><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TR82AGqlXUI/AAAAAAAAB08/q4GoDl8IEVc/s1600/Charlie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TR82AGqlXUI/AAAAAAAAB08/q4GoDl8IEVc/s400/Charlie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: large;">Beware of the dog. </span></i></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TR81ruM1_BI/AAAAAAAAB0s/nk5CldzgsTs/s1600/DSC00328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="362" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TR81ruM1_BI/AAAAAAAAB0s/nk5CldzgsTs/s400/DSC00328.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><i>The fireworks starting over Fauske town.</i></span></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TR81WwzSXzI/AAAAAAAAB0c/oVpGNyJGvjk/s1600/fireworks+in+fauske.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TR81WwzSXzI/AAAAAAAAB0c/oVpGNyJGvjk/s400/fireworks+in+fauske.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b><i>It's midnight, happy New Year.2011</i></b></span></td></tr>
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I am hoping to see and record on camera the <i><b>Northern lights</b></i> which i will share with you all, also, i will be nagging Mrs Skjerstadfjord for some of the wonderful northern recipes i mentioned earlier. </div>
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One of the wonders of the world is the <i><b>Northern Lights</b>,</i> also known as <b>Aurora Borealis. </b>Light and colours are formed by an interaction between the Earth’s magnetic field and solar particles. It happens in northern latitudes and the effect can be mind blowing. It is named after the <span style="font-weight: normal;">Roman</span> <span style="font-weight: normal;">goddess</span> of dawn, <span style="font-weight: normal;">Aurora</span>, and the <span style="font-weight: normal;">Greek</span> name for the north wind, <span style="font-weight: normal;">Boreas</span>.<span style="font-weight: normal;"></span> <span style="font-weight: normal;"></span>The chance of visibility increasing with proximity to the <span style="font-weight: normal;">North 'Magnetic' Pole</span>. <span style="font-weight: normal;"></span><span style="font-weight: normal;"></span> Auroras seen near the magnetic pole may be high overhead, but from farther away, they illuminate the northern horizon with colour, as if the Sun were rising from an unusual direction. </div>
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<span style="font-weight: normal;">I have seen it without colour , in shades of grey, and it is equally as spectacular. Magical even.</span></div>
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<span style="font-weight: normal;">There is a You Tube video of the Aurora Borealis, click on the link and take a look.</span></div>
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<span style="font-weight: normal;"><a href="http://www.youtube.com/watch?v=Z7kqueltv00">http://www.youtube.com/watch?v=Z7kqueltv00</a> </span></div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-45086355251797244032010-12-04T15:15:00.000-08:002011-01-16T19:14:07.592-08:00The famous 'Fauske' Rice Porridge<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">It is well below freezing outside, in fact a quick check on the thermometer reveals a whopping minus 18 C. Outside the front window the fjord is steaming, great clouds of steam rising up off the water as the sea water is warmer than the air temperature. People are moving around getting the remaining presents for Xmas, then we come across this stall set up in the street selling all goods brought down from Finnmark.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TRPAobnClKI/AAAAAAAAB70/-lgNCUZDTsY/s1600/DSC00081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TRPAobnClKI/AAAAAAAAB70/-lgNCUZDTsY/s320/DSC00081.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Norwegian traditional sweaters with amazing design</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TRPAwCL7tmI/AAAAAAAAB70/wH0o7HtxNhc/s1600/DSC00087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TRPAwCL7tmI/AAAAAAAAB70/wH0o7HtxNhc/s320/DSC00087.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Xmas gifts and toys</b></i></td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Finnmark is right up on the borders of Sweden, Russia and Finland),has set up his stall as he does every year. Selling ware the Lapps have made over the year. Wonderful warm shoes made from reindeer hide, silver fox hide jackets, hunting knives with reindeer horn handle. Felt slippers, wool jumpers hand knitted in the traditional lapp designs. A whole range of dolls, trolls, and toys - all handmade.</div><div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TRPArxOkRVI/AAAAAAAAB70/iom8n3ZI7kQ/s1600/DSC00085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TRPArxOkRVI/AAAAAAAAB70/iom8n3ZI7kQ/s320/DSC00085.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Looking for a home </b></i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>The temperature is still dropping as we wind up our Christmas shopping and head for home, and some good home made 'Fauske' rice porridge. Food like this seems to warm up the core of the body, it just hits the right spot and it tastes so good.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIUlTrImmI/AAAAAAAACgY/QL_paGPxIjI/s1600/DSC00095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIUlTrImmI/AAAAAAAACgY/QL_paGPxIjI/s400/DSC00095.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Herdis's Rice porridge, can not be beaten, only eaten.</b></i></td></tr>
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<div style="color: #cc0000; text-align: center;"><span style="color: black; font-size: large;">Fauske Rice Porridge</span></div><div style="text-align: center;">250g rice</div><div style="text-align: center;">12dl milk</div><div style="text-align: center;">2dl water</div><div style="text-align: center;">Pinch salt</div><div style="text-align: center;">Knob of butter</div><div style="text-align: center;">Cinnamon and sugar</div><div style="text-align: center;">1 teaspoon of Vanilla sugar, </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Pour the water and milk in a pan and add the rice,add a teaspoon of vanilla sugar bring to the boil and allow it to simmer for 40mins or until the rice is soft and the mixture has thickened, (keep stirring all the time as it easily sticks to the bottom and burns)</div><div style="text-align: center;">This mixture is enough for 3 to 4 people depending on how much you eat of course.</div><div style="text-align: center;">When it is ready pour into dishes, add a good knob of butter in the centre and sprinkle with sugar and cinnamon.</div><div style="text-align: center;">Enjoy, it is filling, warming and delicious, and keeps the cold out for at least 8 hrs. Wash it down with a glass of Saft, (saft is like concentrate fruit juice which you mix with water). In the north it is traditional to take a little nap upon finishing your Fauske'Rice Porridge.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIXGRgQL5I/AAAAAAAACnk/-oCaZ7Kig-I/s1600/LinieShot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIXGRgQL5I/AAAAAAAACnk/-oCaZ7Kig-I/s320/LinieShot.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>A wee splash of Aquavit always helps with the warming too.</b></i></td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-41372465044941213832010-11-21T14:27:00.000-08:002011-01-13T09:34:43.408-08:00A Traditional Norwegian Reindeer Dinner.<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 36pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TRvDLzexqUI/AAAAAAAABwU/EqGsviBTo4E/s1600/DSC00224.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="353" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TRvDLzexqUI/AAAAAAAABwU/EqGsviBTo4E/s640/DSC00224.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;"><i>The reindeer steak cooked up real well, served on a plate of vegetables with roast potato's, some cranberries preserved from autumn and of course a shot of Aquavit. Cheers</i></span></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TRvBeWyie2I/AAAAAAAABvc/eVFvF--Skrw/s1600/cheers+.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TRvBeWyie2I/AAAAAAAABvc/eVFvF--Skrw/s320/cheers+.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Happy, healthy & prosperous 2011 from Herdis & Svein.</span></i></b></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 36pt;"><br />
</div><div style="margin-left: 36pt;">Here’s a wonderful and simple recipe for 'Finnbiff ', ( Reindeer) originating from the North of Norway.<br />
The main ingredients are Reindeer and brown cheese, and it is eaten along with juniper berries or lingonberries. Traditional Norwegian dishes are nearly always served with these delicious and vitamin packed wild berries.</div><div style="margin-left: 36pt;"> They really do add a whole new flavour to the dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIRO7Z-aDI/AAAAAAAACXQ/bf8Jvsz2RYA/s1600/finnbiff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIRO7Z-aDI/AAAAAAAACXQ/bf8Jvsz2RYA/s320/finnbiff.JPG" width="299" /></a></div><div style="margin-left: 36pt;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIRY-_kH9I/AAAAAAAACXg/ZGe78-CkdUQ/s1600/DSC00233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIRY-_kH9I/AAAAAAAACXg/ZGe78-CkdUQ/s200/DSC00233.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TSIRMh6iXeI/AAAAAAAACXA/0-cfKS71wB8/s1600/DSC00236.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TSIRMh6iXeI/AAAAAAAACXA/0-cfKS71wB8/s320/DSC00236.JPG" width="320" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i>A traditional Norwegian Reindeer meat dinner.</i></span><br />
<span style="font-size: large;"><i>Finnebiff and Canberries. </i></span></div><div style="margin-left: 36pt;"><u><b>Ingredients:</b></u><br />
<span style="color: #444444;">500 g reindeer meat </span></div><div style="color: #444444; margin-left: 36pt;">8 – 10 fresh mushrooms </div><div style="color: #444444; margin-left: 36pt;">2-3 tbs butter<br />
3 dl water<br />
1 1/2 tbs flour<br />
4 tbs sour cream<br />
1 dl milk (whole/skimmed)<br />
3 slices of brown cheese<br />
5 crushed juniper berries /lingonberries<br />
1/2 teaspoon thyme<br />
salt and pepper to taste</div><div style="color: #444444; margin-left: 36pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TRy3dB0fGUI/AAAAAAAAB64/JCne3c8YYDA/s1600/Finnbiff2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TRy3dB0fGUI/AAAAAAAAB64/JCne3c8YYDA/s320/Finnbiff2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Deilig Mat</b></i></td></tr>
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</div><div style="margin-left: 36pt;">1. Cut the reindeer meat into thin slices and fry it on a high heat for a couple of Min's only, together with the fresh mushrooms </div><div style="margin-left: 36pt;">2. Put the reindeer meat and mushrooms into the casserole pot. Cook out the frying pan with some of the water to release the meat juices and tip into the casserole with the meat and mushrooms. Pour in the rest of the water and let it simmer for 10 minutes.</div><div style="margin-left: 36pt;">3. Dissolve the flour in some cold water and use to thicken the stew. Everything should simmer another five minutes to remove the floury taste before adding sour cream, milk, brown cheese, herbs and salt.</div><div style="margin-left: 36pt;">Add salt and pepper to taste. </div><div style="margin-left: 36pt;">4. Traditionally served with boiled potatoes, brussel sprouts and the wild berries. </div><div style="margin-left: 36pt;"><br />
</div><div style="margin-left: 36pt;">Absolutely mouthwateringly delicious </div><div style="margin-left: 36pt;">Reindeer meat is used frequently in Norway, and has a rich colour and taste.</div><div style="margin-left: 36pt;"><br />
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<br />
</div><div style="margin-left: 36pt;">I remember my first Christmas in the north of Norway, so much to love about this place. The Lapp people had set up some stalls selling their ware, all products made from Reindeer, and all very practical for the cold and beautiful to the eye. Coats, shoes, hats, jumpers, gloves, knives with handles made from the horn or bone, you get the picture. A rich people with a rich culture and heritage.</div><div style="margin-left: 36pt;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div style="margin-left: 36pt;"> The cold is intense yet with the right clothes on it is fantastic to get out and about while it is -20oC. The light is very special during the winter, and i imagine it would be a photographers paradise, it has a kind of blue-ish tint to it. With everything covered in snow and the stick branches on the trees thick with a heavy crystal frost, you can imagine why my son calls it 'Narnia'.</div><div style="margin-left: 36pt;">Not so often, the conditions have to be right of course, the Aurora Borrealis (northern lights) forms in the night sky, sometimes in full brilliant colour and sometimes in shades of grey.</div><div style="margin-left: 36pt;"> It is a stunning sight however it comes out and you feel like you could look at it forever.</div><div style="margin-left: 36pt;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>Keep your feet warm with reindeer snow boots. </b></i></td></tr>
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</div><div style="margin-left: 36pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIVTV3yIKI/AAAAAAAAChw/Uy8LExHiKrQ/s1600/jumper.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIVTV3yIKI/AAAAAAAAChw/Uy8LExHiKrQ/s320/jumper.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Traditional Norwegian sweaters.</b></i></td></tr>
</tbody></table><br />
</div><div style="margin-left: 36pt;"><br />
</div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-74679805122490527472010-11-15T16:36:00.000-08:002011-07-26T16:36:51.021-07:00Norwegian Sausage<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e0I5kypI9vs/TSCSkPLvPXI/AAAAAAAAB5o/ee6NtEWIKEo/s1600/Snow+white+026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" m$="true" src="http://1.bp.blogspot.com/-e0I5kypI9vs/TSCSkPLvPXI/AAAAAAAAB5o/ee6NtEWIKEo/s320/Snow+white+026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage cooked over an open fire</td></tr>
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Sausage, or pulse (pronounced 'perlsa') is a big favorite among Norwegian families. It is cooked everywhere and in all weathers, (a little 3 feet of snow doesn't stop the tradition.)<br />
Normally wrapped in a round flat bread (called lumpe) which is made from potatoe flour and some wonderfully tasty fillings like 'shrimp mayonaise, crispy fried onion, or a pickled gurkin mix.<br />
We had it served with hot black coffee and it all went down deliciously.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qMK0vw0dSbE/TSIXPxQibtI/AAAAAAAACns/oiyfd3f-kIw/s1600/Gaustablik+ski+run.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="http://2.bp.blogspot.com/-qMK0vw0dSbE/TSIXPxQibtI/AAAAAAAACns/oiyfd3f-kIw/s320/Gaustablik+ski+run.JPG" width="320" /></a></div>
<br />
Of course, it is summer time in Norway now and 'Pulse' will be being cooked and served from many a family barbeque or camp fire. As the days are long and the nights are hardly noticable. In the North ( inside the Arctic Circle) there is no night time at all just now, ( midnight sun) just the sun revolving around the sky.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0Nore og Uvdal, Norway60.341901091244459 8.974456412109361760.121362091244457 8.1095529121093612 60.562440091244461 9.8393599121093622tag:blogger.com,1999:blog-4832062473514120646.post-83465206092904416402010-11-09T11:41:00.000-08:002011-01-04T21:33:00.873-08:00The weather in Sandefjord<div style="height: 180px; width: 250px;"><object data="http://swf.yowindow.com/wimo/hpPal/hpPal.swf" height="180" type="application/x-shockwave-flash" width="250"> <param name="movie" value="http://swf.yowindow.com/wimo/hpPal/hpPal.swf"/><param name="allowfullscreen" value="true"/><param name="wmode" value="opaque"/><param name="bgcolor" value="#FFFFFF"/><param name="flashvars"
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<tr><td class="tr-caption" style="text-align: center;"><i><b>Easter time at the cabin</b></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><b>The ' Spark' great for getting around</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TSB5lPlAUrI/AAAAAAAAB64/3G3_8d-JdZs/s1600/DSC00249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TSB5lPlAUrI/AAAAAAAAB64/3G3_8d-JdZs/s400/DSC00249.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>A Fauskan house of beauty</b></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><b>In need of TLC</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIQ8beeFcI/AAAAAAAACVQ/-jBxubmgT-8/s1600/DSC00248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TSIQ8beeFcI/AAAAAAAACVQ/-jBxubmgT-8/s320/DSC00248.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>A young mans dream house above the large garage.</b></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i><b>The garden shed</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIRCShtXYI/AAAAAAAACV4/A_GLRbyBPIU/s1600/Brit+fauske.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIRCShtXYI/AAAAAAAACV4/A_GLRbyBPIU/s320/Brit+fauske.JPG" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Hi Honey</b></i></td></tr>
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Free search engine promotion tools, information and software. Create a links page for the search engine spiders. Generate META keyword tags using keyword density for any page on your site. Create and test robots.txt files.Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-35234914973440098912010-09-12T05:06:00.000-07:002011-01-29T15:39:56.526-08:00Norwegian open shrimp sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQPnwwG0j7ip8HsthQ3-caM3uubFTsAKHHUl-eBbvK5e8o85ZuzOSsnkbXGjNmHBOMitYTNKOSuoZvnu0uXFmbAUN6-Cs-GXKD4PbxUsWRzhEZIGj6c1b7qrxdf0Y-02VMPKZaZ9ljT0/s1600/DSC00483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQPnwwG0j7ip8HsthQ3-caM3uubFTsAKHHUl-eBbvK5e8o85ZuzOSsnkbXGjNmHBOMitYTNKOSuoZvnu0uXFmbAUN6-Cs-GXKD4PbxUsWRzhEZIGj6c1b7qrxdf0Y-02VMPKZaZ9ljT0/s320/DSC00483.JPG" width="320" /></a></div><div style="margin: 0px auto 10px; text-align: center;"></div><div style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;">Norwegian Shrimp open sandwich</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have to start with a look at the world famous Norwegian Shrimp sandwich.</div><div class="separator" style="clear: both; text-align: center;">It is, by far, the best, the tastiest and without question the most generous shrimp sandwich you will get anywhere in the world....and i love it.</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="color: black;">This really is a Norwegian tradition, and a good one. The shrimp is readily available throughout Norway, almost all supermarkets have a selection of fresh, frozen, peeled, un-peeled, </span>in brine, in buckets, in tubs.</div><div class="separator" style="clear: both; text-align: center;">and it is not expensive.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BDS_icMu24Yr3qYJ5Uugc38h3ZfdXnkS0F8sKoC9nqrYD2KFOe7ME0buRMpg2BCRoH1NVSzHN92Bhjo-p3b7gpEUoY9NB1lujTIZl8ZozNVHc4ai933jvsnnfOkda0OjjFob9UWS84o/s1600/DSC00480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BDS_icMu24Yr3qYJ5Uugc38h3ZfdXnkS0F8sKoC9nqrYD2KFOe7ME0buRMpg2BCRoH1NVSzHN92Bhjo-p3b7gpEUoY9NB1lujTIZl8ZozNVHc4ai933jvsnnfOkda0OjjFob9UWS84o/s320/DSC00480.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I think the great Norwegian love of seafood has probably made the diet here a very healthy one.</div><div class="separator" style="clear: both; text-align: center;">Shrimp, and shrimp sandwich in particular being my favourite .</div><div class="separator" style="clear: both; text-align: center;">For the two of us we purchase about 1kg or 1 1/2kgs of shrimp, iceberg lettuce, mayonnaise, a little dill, 2 lemons and a good crusty loaf of white bread.</div><div class="separator" style="clear: both; text-align: center;">If the shrimp is frozen, we put them in a colander and steep them in cold water until <span style="color: #0b5394;"> </span><u><i style="color: #073763;">just</i></u><span style="color: #0b5394;"> </span><span style="color: black;">defrosted.</span></div><div class="separator" style="clear: both; text-align: center;">Bring everything to the table, and two plastic bags for the peelings and a bowl of cold water with lemon juice to clean your fingers.</div><div class="separator" style="clear: both; text-align: center;">Not to forget the all important 'Aquavit' just a shot of course.</div><div class="separator" style="clear: both; text-align: center;">Then, get started peeling, and make a big pile of the lovely succulent shrimp. </div><div class="separator" style="clear: both; text-align: center;">Cut yourself a good chunk of bread and add the mayo, the lettuce, pile on the shrimp, squeeze a chunk of lemon over it all and add a little dill.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__hgl3mNWKG8/TR8iJna9w9I/AAAAAAAABzY/vE8PzTnbLQg/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="http://1.bp.blogspot.com/__hgl3mNWKG8/TR8iJna9w9I/AAAAAAAABzY/vE8PzTnbLQg/s400/IMG_0027.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ready to eat? I am.</div><div class="separator" style="clear: both; text-align: center;">The aquavit washes it down wonderfully.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl6nFpTZnCWt0o6U7D5lcO41FIx9unUNyYfA_Mr1xT5_5Q40AHmPvS4mzq8WzC7-trrbyFjMDzI30DxNpbZShWhuR2kvWkudypc0fyQI5z9o9C9eyOQrM_X__zrDyU4p8G-Q1COI92Sw/s1600/LinieShot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl6nFpTZnCWt0o6U7D5lcO41FIx9unUNyYfA_Mr1xT5_5Q40AHmPvS4mzq8WzC7-trrbyFjMDzI30DxNpbZShWhuR2kvWkudypc0fyQI5z9o9C9eyOQrM_X__zrDyU4p8G-Q1COI92Sw/s320/LinieShot.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> So, whether it is rain or shine, sub zero or summertime the famous Norwegian Shrimp sandwich is always welcome.</div><div class="separator" style="clear: both; text-align: center;">Try it.</div><div class="separator" style="clear: both; text-align: center;"></div>Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com1tag:blogger.com,1999:blog-4832062473514120646.post-76462783484327825132010-08-02T18:13:00.000-07:002011-08-23T07:30:50.716-07:00Norway<div style="text-align: center;">
<b>I</b> am sadly shocked, shaken and stunned, as is the whole of <span style="color: red;">Nor</span><span style="color: blue;">way.</span></div>
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I just can not believe what has happened, yet it was almost two weeks ago.</div>
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If you know Norway, if you have been there or lived there you will know that is probably the safest place on the planet bar none. There is nowhere safer for children, this is life as it should be, the whole year round. </div>
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Taking care of others is not even mentioned, it is done. Not only is Norway the safest place, but by far the most beautiful place in the world that god has created. I have travelled far & wide, visited many countries but nothing beats Norway. </div>
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The natural beauty seems to have rubbed off onto the people, their lifestyle, and their beautifully thoughtful and helpful nature. It is unbearably dreadful, it really does not compute, to hear Norway and massacre in the same sentence. It is not right, i find it hard to think of the terror that one man and a gun created. I cry to think of the survivors and what they will have to remember, what they have gone through. So, i am going to share with you on this post three photos Norway. This is the real Norway, a country at one with peace and nature and with people that love her and take care of her. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uGkAhLTjqjE/TSIMjdRdsdI/AAAAAAAACJ8/NYmjt11ChIQ/s1600/IMG_0307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-uGkAhLTjqjE/TSIMjdRdsdI/AAAAAAAACJ8/NYmjt11ChIQ/s320/IMG_0307.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It just doesn't get more peaceful & beautiful than this.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lf9NLPxa6Jg/TjfZMIYzKzI/AAAAAAAAFTQ/QVdJ5-zzicw/s1600/Brits+fotos+067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-lf9NLPxa6Jg/TjfZMIYzKzI/AAAAAAAAFTQ/QVdJ5-zzicw/s320/Brits+fotos+067.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The four seasons are enjoyed by all, especially the young.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdfv-dggCmTihkjts8u_HzCaOYEeJMh3PLwq3kbyo0bDz5dcAVhxz0LLmhQ2-Qse8BbckvnVTbQ6Uji1SFJfKpTPwuat4AuuCm1JTfUHiJGI-FKBwAJgYmdaG-vxbuItLtTxMqbdfBZs/s1600/Norways+sorrow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdfv-dggCmTihkjts8u_HzCaOYEeJMh3PLwq3kbyo0bDz5dcAVhxz0LLmhQ2-Qse8BbckvnVTbQ6Uji1SFJfKpTPwuat4AuuCm1JTfUHiJGI-FKBwAJgYmdaG-vxbuItLtTxMqbdfBZs/s320/Norways+sorrow.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">P.B.W.T</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zp1vMc2DeJLg1OWbxOsBVdIsW_C9QDJ-E-eH4fKKBTb2vJ6KlyHF9Y9I5wbYNpGz-1Js2IijYlXzk_O6iqhM4Hw4RvSO45ejk6SCdcseVLgeGHjILB1W8Ek-w9-cC1zMxI9SoPjneZo/s1600/DSC00271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #cc0000;"></span><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zp1vMc2DeJLg1OWbxOsBVdIsW_C9QDJ-E-eH4fKKBTb2vJ6KlyHF9Y9I5wbYNpGz-1Js2IijYlXzk_O6iqhM4Hw4RvSO45ejk6SCdcseVLgeGHjILB1W8Ek-w9-cC1zMxI9SoPjneZo/s200/DSC00271.JPG" width="200" /></a></div>
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Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com0tag:blogger.com,1999:blog-4832062473514120646.post-34419571064565289772010-07-27T09:14:00.000-07:002011-08-23T07:31:35.790-07:00Flag at half mast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRU45M0OMfgr_tqpVq99cn3rd_Lh4PVsEx2-6RrkDfCFU2ILPJejMeuYnt2VSMvUa6JZRLl_TP1vb0Eqf2tn1ugTeYEX9SYo1xm2OwvB8PefIviTzaYWwc8GUZJwFwp3bhsobqBz_0q0s/s1600/norway+half+mast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRU45M0OMfgr_tqpVq99cn3rd_Lh4PVsEx2-6RrkDfCFU2ILPJejMeuYnt2VSMvUa6JZRLl_TP1vb0Eqf2tn1ugTeYEX9SYo1xm2OwvB8PefIviTzaYWwc8GUZJwFwp3bhsobqBz_0q0s/s320/norway+half+mast.jpg" width="213" /></a></div>
I have been moved to post a coment on the recent tragedy in Norway. It has brewed inside of me for the past week and the more i think about it the more the horror of it hits me. It is almost beyond belief the terror those young people on that small island (only 300meters x 300meters) went through. A cold man, dressed as a policeman, with a gun causing absolute terror among hundreds of panic stricken young people in real fear for their lives. The dead will be remembered and mourned, they can not be brought back. The survivors bear huge mental wounds that i fear can never heal. A sorry sad day of unspeakable horrors Norway and its calm peaceful thoughtful and helpful people did not deserve. Not at all.<br />
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<br />Skjerstadhttp://www.blogger.com/profile/01236767635109371027noreply@blogger.com2tag:blogger.com,1999:blog-4832062473514120646.post-68047623176101972602010-04-12T05:57:00.000-07:002011-01-12T10:53:02.291-08:00Norwegian Pinnekjott<div style="text-align: center;"><span style="font-size: large;">Norwegian Pinnekjott</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><b>Pinnekjott</b> is a seasonal dish and is eaten mostly over the Xmas time, delicious and definitely 'moreish' </div><div style="text-align: center;">(you always want more)</div><div style="text-align: center;">This traditional Norwegian dish, Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which have to be rehydrated by immersing in cold water usually for12-24 hrs before steaming it..</div><div style="text-align: center;"> It is then steamed in a big pot, keep the ribs off the bottom and add some birch twigs into the steaming water. |Served with potato and mashed swede and carrot (mixed together) and use some of the seaming water to make the gravy sauce.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div style="text-align: center;">Let lie in cold water for 12 to 24 hours to rehydrate. </div><div style="text-align: center;">In a big <span class="IL_AD" id="IL_AD1">casserole</span> pot place a <span class="IL_AD" id="IL_AD7">wire rack</span> or twigs of birch (remove bark!) at the bottom and fill water to the height of the rack (or twigs). Put in the re hydrated lambs ribs</div><div style="text-align: center;">Let it steam for about two to three hours or until the meat is almost hanging off the bone. You might need to keep topping up with water as you don’t want it to run dry.</div><div style="text-align: center;"> You can now brown the meat under a <span class="IL_AD" id="IL_AD2">grill</span> for a few minutes or, just serve it with boiled potatoes, mashed swede and carrot and juice from the cooking as a sauce/gravy. It is a very tasty dish, quite delicious. To keep with tradition serve it with a beer and a shot of Aquavit and you will not, i promise, be disappointed.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIWSXoeK4I/AAAAAAAACk4/pOq7WE_ezCg/s1600/pinnekjott.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/__hgl3mNWKG8/TSIWSXoeK4I/AAAAAAAACk4/pOq7WE_ezCg/s320/pinnekjott.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIWbfOIs4I/AAAAAAAAClA/JyUS1RCiwro/s1600/DSC00056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TSIWbfOIs4I/AAAAAAAAClA/JyUS1RCiwro/s320/DSC00056.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/__hgl3mNWKG8/TRSfXMpxkcI/AAAAAAAAB7w/MYG2Lc_anVo/s1600/DSC00101.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/__hgl3mNWKG8/TRSfXMpxkcI/AAAAAAAAB7w/MYG2Lc_anVo/s320/DSC00101.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>Wash down with a good Norwegian beer</b></i></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/__hgl3mNWKG8/TRPCH3KQtpI/AAAAAAAAB7w/2eAZtJ6y7yw/s1600/LinieShot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/__hgl3mNWKG8/TRPCH3KQtpI/AAAAAAAAB7w/2eAZtJ6y7yw/s320/LinieShot.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>And of course the Aquavit</b></i></td></tr>
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