“So what do Norwegians usually do for Easter?” I ask my friend. “Usually we go to our cabin, go skiing and eat lots of eggs”. “Eggs? You mean chocolate eggs?” “No, regular eggs”. WTF. Like real eggs? Do they also eat real rabbits instead of the chocolate ones? These people take the whole Easter thing way too seriously. (Check it out: Norwegians ate 35 million … Continue reading How to Prepare for a Norwegian Easter
This recipe is not fusion food between French pastry and Norwegian blødkake. This is just the most appreciated cake (ever) by all Norwegians I know who’ve tasted it. And believe me, I have tried again and again to impress them with profiteroles, lemon tarts, chestnut and coconut cupcakes, organic carrot cakes, and so on and so on. Waited 2 years for the “aaahhh” moment, when … Continue reading My Kick-Ass Brownie Recipe (This involves chocolate and happy Norwegians)
Making Norwegian patisserie and konfekt as they call it here can take ages (just imagine how much time it takes to make blødkake, with all the layers and the cream, and the marsipanlokk). Anyway, this time I’ve tried matprat’s Sarah Bernard’s recipe and made a few modifications while also writing it in English. This recipe will make between 22 and 30 pieces depending on how … Continue reading Recipe: Sarah Bernard Norwegian Style
