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    Trout tartare with quails’ eggs and salmon roe

    Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked …

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    Melkeringe (junket)

    Melkeringe is a sour milk product, which is similar in consistency to pannacotta. In the olden days, melkeringe was made immediately after the cows had been milked, using strained milk which had not had time …

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    Cold cucumber soup with freshwater crayfish

    In the olden days, it was common to serve cold soup, or any sort of soup, as a starter. Here I have made a soup which takes just 10 seconds to prepare if you have …

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    Herring salad

    The flag that was used during the Union between Norway and Sweden was called the herring salad. Here I have made a herring salad that looks like the Union flag. Obviously you do not need …

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    Veal roulade with chanterelles and sherry

    In the olden days, veal used to be a popular dish with the upper classes, and recently, this light, tender meat has become much more common. Veal is more expensive than beef and I have …

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    Duck stock

    Serves 4 PREPARATION: 1 Chop up the giblets (i.e. the neck). Fry the onion, carrot, celeriac and leek in a pan, add the giblets and bay leaves, pour in the water and cook for an …

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    Pressed wild duck with Madeira

    Making pressed wild duck is a very demanding task. It can be done as explained below, or if you do not have a duck press you could use a food mixer as described under “Preparation”. …

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    Marzipan with spices

    Almonds were a favorite food in medieval times. At that time, it was only the food of the privileged few. Today it is one of Norway’s favorite sweets, especially popular around Christmas time. If you …

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    Cabbage braised in Pinot des Charentes

    PREPARATION: 1 Boil the buckwheat in vegetable stock. 2 Cut the top off the cabbage. Hollow it out using a spoon or a knife. Fill it with the cooked buckwheat, pepper powder, chili, cinnamon, salt …

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    Hot apple grog with blackcurrant, honey and cinnamon

    When the wind is howling outside, it’s great to have a nice hot drink warm you up. During the Middle Ages, cider was a common drink up here in the cold lands of the north. …

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    Slowly roasted suckling pig with Madeira and fruit

    A long table burgeoning with fruit, wine and a suckling pig with an apple in its mouth is the typical picture that springs to mind when you think about the Middle Ages. Nothing is grander …

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    Chicken with saffron and cinnamon

    In Medieval times, most Norwegians had a pretty basic diet. When they didn’t eat porridge, they had fish. And if they had neither, they had nothing. However, the upper classes and the clergy led a …

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    Crème fraiche ice cream

    PREPARATION: 1 Churn the crème fraiche and the milk in an ice machine for 10 minutes. Ingredients 1 ½ cup (3 dl) crème fraiche 1 cup (2.5 dl) milk

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    Hot chocolate with saffron cream

    St. Lucia’s Day on December 13 is one of the few old saints days that are still celebrated in Norway (saints are usually not celebrated in Norwegian Protestantism). The day was once thought to be …

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    Chocolate mousse

    A very easy, but exhausting way to make a delicious chocolate mousse. PREPARATION: 1 Melt the milk chocolate over a hot bain-marie. Add the milk. When the chocolate has melted, place the bowl into an …

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    Dark chocolate sauce

    PREPARATION: 1 Melt the dark chocolate and butter in a pan over a low heat. Ingredients ¼ lb. (100 g) dark chocolate 3 tbs. (50 g) butter

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