Jelly fish!

Among one of the most odd things you can experience in Norway is “lutefisk”, a traditional dish during the Christmas season, in November and December. Lutefisk is made of dried white fish, usually cod in Norway. The dry fish is first soaked in cold water for five to six days, with the water changed daily….

Exorcism

I have a horrible memory about sausages with lentils. The most hated dish in French school canteens! Too fat sausages drowning in a disgusting grey porridge. And yet, one day, I bought  “Anna Marie Morr” sausages from Karl at the farmers’ market and decided to give sausages with lentils a new try… I discovered an excellent…

All-around

Quiche, tarte or pie? No matter the name, it is good! Camembert, ham or leak? No matter the filling, it is good! At home or on a week-end tent trip? No matter the place, it is good! Pie is round and all-around! And easy to bake! And pie can be reheated for a fast meal…

Sommersprell

Whether you are in Brittany or Norway, the mackerel is the fish of the summer! The mackerel is a migratory fish that lives in cold waters in summer before returning to warmer waters in autumn. Its elongate body makes it an excellent swimmer. It is so beautiful with its blue-green back, zebra of black stripes! It is…

Il segreto della principessa della pizza

Norwegians love pizza! They are the top pizza consumers  in the world (per-person ratio), before USA and far before Italy that is only in fifth place. The 5.2 million people living in Norway consume around 26 000 tonns pizza each year, that is an average of 5 kilos pizza per person! Pizza is good, pizza is fantastic. However the sad news is that,…

Sun for dinner

During the polar night, when the winter gets darker than dark, the cod of the Barents Sea comes to spawn in Northern Norway, bringing a well of vitamin D. This vitamin is often called the sunshine vitamin because our body produces it when we are out in the sun. Vitamin D is essential for growth and bone development. During the…

Langue au chat?

Non! Cette langue-là, je la mange! Every year, between January and April, a great miracle occurs in Northern Norway. The cod of the Barents Sea come to spawn in the archipelago of the Lofoten islands. A journey of several hundred kilometers! For centuries, fishermen from all over the Norwegian West coast have joined the seasonal fishery of the migratory…

Poularde à la crème

This recipe “Fricassee of poultry” is inspired from a recipe of Georges Blanc, a Michelin three-star chef. Don’t be afraid! It takes some time to cook, but it is simple to prepare. Just relax while it gets ready. A good advice from Georges Blanc: Add a few spoons of vinegar to the sauce. The subtle touch of…