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    Skien - The canal city and birthplace of Henrik Ibsen

    Skien - The canal city and birthplace of Henrik Ibsen

    March 5th, 2014

    Skien is the county capital of Telemark County in Norway. The city has around 50,000 inhabitants, and is beautifully situated between the two water reservoirs of Bryggevannet a... Read more

    Kvikklunsj with apples and mascarpone cream

    Kvikklunsj with apples and mascarpone cream

    February 22nd, 2014

    Kvikklunsj is just about as Norwegian as you can get. All Norwegians have been bought up to eat Kvikklunsj after long skiing trips in the mountains at Easter. There are nationa... Read more

    Pumpkin soup with coconut and meatballs

    Pumpkin soup with coconut and meatballs

    February 22nd, 2014

    Serves 8 PREPARATION: 1 Fry the vegetables in a pan with the olive oil for a few minutes. Add the coconut milk and water. Allow the mixture to simmer until the vegetable... Read more

    Grilled bread with salmon, summer cabbage and salsa verde

    Grilled bread with salmon, summer cabbage and salsa verde

    February 22nd, 2014

    Serves 10 PREPARATION: 1 Dissolve the yeast in a bowl of water. Mix in the flour, 1 tbs. oil and salt. Knead the dough for 5 minutes until it is pliant and even. Cover i... Read more

    Pickled seaweed

    Pickled seaweed

    February 22nd, 2014

    PREPARATION: 1 Mix the vinegar, sugar and water in a bowl. Add the seaweed and onion and mix well. Let it marinade for 1-2 hours. Serve the pickled seaweed on a plate and... Read more

    Cumin juniper salmon on birch wood with pickled seaweed

    Cumin juniper salmon on birch wood with pickled seaweed

    February 21st, 2014

    Main course Serves 4 PREPARATION: 1 Soak the birch wood plank in cold water overnight to prevent it from burning when you place it on the charcoal. 2 Light the gril... Read more

    Grilled langoustine and crab with potato and ramsons purée

    Grilled langoustine and crab with potato and ramsons purée

    February 21st, 2014

    Appetizer Serves 4 PREPARATION: 1 Light the grill. Meanwhile, get started on the potato and ramsons purée. 2 Boil the potatoes in seawater until soft. Drain the pot... Read more

    Lightly cured fjord salmon and scallops with brown butter and herbs

    Lightly cured fjord salmon and scallops with brown butter and herbs

    February 21st, 2014

    Appetizer Serves 4-6 PREPARATION: 1 Mix the cold water and salt until the salt dissolves. Cut the salmon into large chunks. To clean the scallops, remove and discard th... Read more

    Sausages in potato pancake bread

    Sausages in potato pancake bread

    February 20th, 2014

    Cooking sausages in a thermos flask is a very Norwegian type of meal, and it is also very practical for when you go for a walk in the forest or on a cold winter day. Serves 8 ... Read more

    Braastad Cognac

    Braastad Cognac

    February 19th, 2014

    A long history is often very important to a family-run cognac house, particularly if earlier generations have taken care to hide away some special selections of Eau de Vie each... Read more

    Morgedal, the birthplace of skiing

    Morgedal, the birthplace of skiing

    February 17th, 2014

    Located in West Telemark in the small town of Kviteseid, Morgedal is a small valley unspoilt by over-development, unlike many other tourist destinations. An active farming com... Read more

    Trout sashimi with Vikingfjord Vodka

    Trout sashimi with Vikingfjord Vodka

    February 14th, 2014

    Appetizer Serves 4 PREPARATION: 1 Place the thin slices of trout on a bed of ice. Season lightly with sea salt. 2 Pour the crushed glacial ice in a wide-brimmed gla... Read more

    Festival sliders with bacon marmalade

    Festival sliders with bacon marmalade

    February 13th, 2014

    Small hamburgers are great for festivals because they are so easy to hold when you're standing and waiting for the next act. This is Sara La Fountain's festival burger recipe. ... Read more

    Grilled, dry-aged sirloin with vinegar butter and burnt lemon

    Grilled, dry-aged sirloin with vinegar butter and burnt lemon

    February 13th, 2014

    A nice piece of meat should be well looked after. Acidic and creamy notes will compliment the meat’s clean and distinct flavor. Serves 4 PREPARATION: 1 Light the grill.... Read more

    Mutton sausage from Valdres with mustard-marinated new potatoes

    Mutton sausage from Valdres with mustard-marinated new potatoes

    February 13th, 2014

    Sausages from Valdres usually contain wild berries, and have a distinct flavor. They are best complimented by a plain potato salad with mustard and pickles. Serves 4 PREPAR... Read more

    Mayonnaise

    Mayonnaise

    February 13th, 2014

    Condiment PREPARATION: 1 Stir together mustard, egg yolks, lemon juice and zest in a bowl. Slowly add the oil a little at a time while whisking continuously. Season with... Read more

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