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a picture of pinnekjøtt made of a rib of kid goat

Pinnekjøtt – Make Norwegian “Stick Meat” from scratch

Pinnekjøtt is a traditional Norwegian Christmas dish typical to Western parts of Norway, but is now popular in other regions as well. Traditionally Pinnekjøtt is made from ribs of lamb or mutton which has been either salted and dried or salted, smoked and dried. Pinnekjøtt is literally translated as “Stick Meat”. This is for the birch […]

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Cooking salted meat, raspeball, sausage, sweed mash on an old wooden stove.

Salted meat (salt kjøtt)

Salt kjøtt or salted meat is often eaten with raspeball and swede purée or with a onion sauce and potatos. I recommend trying it with raspeball and swede purée if it’s your first time eating this Norwegian classic. Ingredients: 1 kg of sliced Lamb shank 1 dl of salt Directions: Rub salt on the meat until alle the […]

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Picture of pickled herring pickled in a glass jar.

Pickled herring Norwegian style (Sursild)

Sursild is the most traditional Norwegian food recipe of pickled herring. It’s eaten year round but especially during the Christmas season. Sursild has long traditions in the Norwegian diet. Other popular types of pickled herring is: Glazier’s herring (glassmestersild), Herring in tomato sauce (tomatsild), Herring in sour cream (Rømmesild), Herring in mustard (sennepssild), Herring in spices […]

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A picture of a kettle of spruce tips on a black background

Spruce tip jelly

Ingredients: 0.5 kg of sugar for every liter of liquid Pectin or gelatin Spruce tips Water 5 juniper berries   Directions: 1. Put your jars and lids in a large pot with water. Bring to a boil. 2. Add the spruce tips and juniper berries to a large pot and fill up with water until it […]

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picutre of a bowl of soup

Norwegian Hunter’s Soup – Jegersuppe

This is a thick, rich soup with mellow and kid-friendly flavors. This delicious soup will warm you up after a long day in the Norwegian woods or in the mountains. For a vegetarian version just use vegetable stock insted of beef stock. Ingredients: 60 g butter 40 g flour 1 smal onion, peeled, finely sliced 2 […]

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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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