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An open sandwich with lettus and many slices of fenalar

Making Fenalår – Cured leg of a lamb

Fenalår a Norwegian specialty is a salted, dried and cured leg of lamb or young mutton. Curing time is normally around three months. In the past the drying process could be from one to six years in storehouse. If you only have tasted the fenalår you can buy in the Norwegian convenience store, which is […]

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a portion of a Norwegian type of mutton stew

Farikal ( Fårikål) – Norway’s national dish

Farikal (Lamb in Cabbage) is Norway’s national dish and one of my favorit dishes.  We eat farikal with potatoes and crispy flat bread. On the last Thursday of September every year its National Farikal day. Ingredients: 1.5 kg mutton meat, together with the bones and fat (the more fat the better), cut into serving piece 1.5 kg blanched […]

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Traditional vafler, Norwegian Waffles

Traditional vafler, Norwegian Waffles

In Norway, waffles are served as dessert. This is an old recipe which is much crispier than the recipes Norwegians use today. Serve with butter and brown cheese, strawberries and sour cream! Ingredients: 1/2 l Cream 1/4 l Kefir (or buttermilk) 1/4 l Water 400 g Flour 1 ts Salt 35 g Sugar Directions: Preheat […]

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Norwegian rowan berris jelly

Rowan berries jelly

Early August is the start of the berry season in Norway, so me and my family went out to harvest some rowan berries (or Rognebær as we say in Norway) so we could make some jelly. This jelly we use with game meat, sunday roast and meatballs (kjøttkaker). As my grandfather always said, if the rowan trees […]

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Rhubarb Juice poster with text and ingredients

Rhubarb juice

Enjoy this refreshing rhubarb juice recipe. As a bonus the rubarb is packed with A-, B- and C-Vitamins. Ingredients: 700 g Rhubarb 200 g sugar 1 l water 1 vanilla pod juice of one lemon Directions:  Remove and discard the leaves on the rhubarb stalks. Do not peel. Wash and slice the rhubarb stalks into one […]

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