The food - Norwegian Food

Family, love, friends and food, what else? :)

I do love food, for sure. I love eating good and healthy food, diversified food from all over the world. 
I have tried the norwegian one and I would say is… interesting to try.

The typical meals consist of cold breakfast with coffee to start the day, a cold packed lunch at work (matpakke) and a hot dinner at home with family around 4/5 pm. And sometimes a later snacks of bread and butter/cheese/ham… Quite cold all this isn't it? :)

The breakfast:
It is usually composed by milk, fruit juice, coffee (tea but not that popular) and open sandwiches with cheese (brunost, a mix of caramel and goat cheese) and jam or levepostai (a sort of paté).

The dinner - Middag
That is the only warm meal Norwegians have.
Potatoes, meat, vegetables and fish are the main meals served on the table.
Sometimes pastas or rice but it is mostly potatoes.

LOCAL SPECIALITIES

FISH

Norwegian Salmon

- Laks = Salmon
No need to describe this one everyone knows about the amazing and unique norwegian  salmon.
I love this one. I would eat it every day from monday to sunday :D




- Rakfisk = Trout/Char
It is a norwegian fish dish made from trout, salted and fermented for two to three months, or even up to a year.

- Torsk = Cod
It is poached and served with boiled potatoes and melted butter.
Carrots, fried bacon may also accompany the fish. I tried it and it was a nice culinary experience.

- Lutefisk = Lyed fish
That is a modern preparation made of stockfish or dried and salted cod that has been steeped in lye.
This fish has an important place in the norwegian cuisine, especially on the coast as a typical dish for the christmas time.
I had the occasion to try this one and I kinda liked it.

- Stekt fisk = braised fish

Almost all fish is braised, but as a rule the larger specimens tend to be poached and the smaller braised. The fish is filleted, dusted with flour, salt and pepper and braised in butter. Potatoes are served on the side, and the butter from the pan used as a sauce.

Fatty fish like herring and brisling are given the same treatment. Popular accompaniments are sliced and fresh-pickled cucumbers and sour cream.

- Fiskesuppe = Fish soup

It is a white, milk-based soup with vegetables, usually carrots, onions, potato and various kinds of fish.

MEAT:

- Kjøttkaker = Meat cakes

It is a rough and large cakes of ground beef, onion and salt and pepper. Roughly the size of a child's fist. Generally served with peper sauce. Potatoes, stewed peas or cabbage and carrots are served on the side. Many like to use a jam of lingonberries as a relish. The pork version is called medisterkake.

- Kjøttboller = Meatballs

A rougher version of the Swedish meatballs. Served with mashed potatoes and cream-sauce or sauce espagnole depending on the locality.

I have to admit that I prefer my home made meatballs. I think that they are tasteless or at least not enough seasoned with spices. 

- Svinekoteletter = Pork chops.

This is simply braised and served with potatoes and fried onions or whatever vegetables are available.

- Svinestek = Roast pork

A typical Sunday dinner, served with pickled cabbage (a sweeter variety of the German sauerkraut), gravy, vegetables and potatoes. All good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat. Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions.

The current trend is now the Norwegian market is opening itself to foreign food specialities: indian and sushi have a very good place on the market, pizza and kebab as well. French restaurants have also an enviable place on the market.