Norwegian cuisine

Edit The cuisine of Norway uses mostly the unprocessed ingredients that can be found over the country. The relief consists of mountains, sea and plateau. This environment does not permit the people to crop many types of vegetables or to grow diverse animals. The base of the Norwegian cuisine is represented by the game meat and fish, which are used in most of the traditional dishes.

Norwegian cuisine

You can help by adding to it. Depending on the timing of family dinner and personal habitsome may add a cold meal in the late evening, typically a simple sandwich. Breakfast frokost [ edit ] The basic Norwegian breakfast consists of milk or fruit juice, coffee or more rarely teaand open sandwiches with meat cuts, spreads, cheese or jam.

Cereals such as corn flakes, muesli, and oatmeal are also popular, particularly with children, as is yogurt. Dinner middag [ edit ] Norwegians usually eat dinner around PM. This is the most important meal of the day and typically includes carbohydrate-rich foods such as potatoes and protein-rich foods such as meat or fish.

Norwegians usually eat supper kveldsmat around PM. This may be an open sandwich.

Local food the Norwegian way

Another Western specialty is smalahovea salted, or salted and smoked, lamb's head. Other meat dishes include: Roughly the size of a child's fist. 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. A rougher version of the Swedish meatballs. Served with mashed potatoes and cream-sauce or sauce espagnole depending on the locality. Svinekoteletter - Pork Chops: Svinestek - Roast Pork: 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. Lapskaus Lapskaus - stew: Potatoes on the side. Syltelabb is usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter.

They are traditionally eaten using one's fingers, and served as a snack and sometimes served with beetroot, mustard, and fresh bread or with lefse or flatbread. Christmas Alebeer and liquor like aquavit. This is because Syltelabb is very salty food.

Smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep's head. The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried.

Norwegian cuisine

The head is boiled for about 3 hours and served with mashed swede rutabaga and potatoes. Sodd is a traditional Norwegian soup-like meal with mutton and meatballs. Usually, vegetables such as potatoes or carrots also are included.

Game[ edit ] Reinsdyrsteik reindeer roast High cuisine is very reliant on gamesuch as moosereindeer strictly speaking not game, as nearly all Norwegian reindeer are semi-domesticatedmountain hareduckrock ptarmigan and fowl.The Norwegian cuisine Traditional ingredients, modern methods Local quality grains and vegetables, lamb and cured meats, wild berries, and of course the all-important fish are staples of the Norwegian .

Traditional Norwegian Cuisine by Bob Brooke Cuisine is a cornerstone of every culture, and in Norway, traditional food draws heavily on the raw materials available throughout the country—its mountains, wilderness and waters.

Norwegian - Cooking and Food Edit Overview of Norwegian Cuisine History Edit. The cuisine of Norway uses mostly the unprocessed ingredients that can be found over the country. The relief consists of mountains, sea and plateau.

This environment does not permit the people to crop many types of vegetables or to grow diverse animals. Fish is popular among the foods of Norway and Grilled Salmon (above) is surely one favorite.

No surprise - there is an abundance of seafood found in the waters inside and surrounding the nation. The fishing industry is flourishing, so naturally, Norway is a large exporter of fish. Norwegian - Cooking and Food Edit Overview of Norwegian Cuisine History Edit.

The cuisine of Norway uses mostly the unprocessed ingredients that can be found over the country. The relief consists of mountains, sea and plateau. This environment does not permit the people to crop many types of vegetables or to grow diverse animals.

At the same time, Norwegian chefs have obtained a reputation worldwide, with several wins and podium finishes in the international cooking competition Bocuse d’Or. And in , Maaemo became the first Norwegian restaurant to get three out of three possible stars in the Michelin guide.

Traditional Norwegian Cuisine