11 thoughts on “FOOD

  1. Craig says:

    Sunny,

    I’m an American working on a Norwegian Oil & Gas Platform in the Barents Sea. I love Norwegian food – and am curious about Kumla. I may be mis-spelling this traditional and quite amazing comfort food, (made of flour I believe?) but I have to tell you, I am hooked! Do you happen to have a recipe?

    Craig

    • Sunny says:

      Hi Craig! Great to hear from you and happy you came across my blog! I have written a post about “kumle” before- or, as they call it in my region of Norway “potetball” …read more about it here and get the recipe https://arcticgrub.wordpress.com/2013/01/28/potetball-a-beloved-strange-delicacy/
      I hope that answers your question – I no longer post recipes containing animal products, but still am passionate about spreading knowledge about Norwegian traditions (about food, mostly) – so if I can help in any other way, please let me know! 🙂

    • Sunny says:

      Hi Knut Gunnar !! Happy you came across my blog and thanks for your comment and suggestion! This blog is mainly for non Norwegians (not living in Norway) and I doubt we can find the special flour “ballmjoel” here in the United States… I also focus on classic/old school recipes, although I am always intrigued by how the Norwegian kitchen and cooking is evolving at home! Thanks again and please keep coming back! Vennlig hilsen Sunny 🙂

  2. Dawn Kruger says:

    Hi, Sunny!
    Can you tell me anything about crembrod (cream bread), a regional treat I was served with coffee in Lom. It is a dough rolled very thin in 5″ rounds with a bit of sugar rolled in and baked. Have found a handful of recipes, but none like the tender-crisp delicacies I was served. I am quite sure it had sweet cream, not sour as some recipes call for. They are also called “dairy maid wafers” as it was one of the products dairy maids would make with the cream collected when summering on the mountain with their herd.

  3. Le Kaup says:

    Hi Sunny. Have you ever heard of spekejott (pronounced spik-i-chet)? My dad made this when I was real little and I only remember that it was a very salty dried meat. As I remember, it was very similar to dried beef you buy in the store. My memory is that he placed the meat pieces between layers of salt in a big crock that he kept in a cool place and would turn the meat every so often (don’t remember how often). It took awhile to complete the process of drying. Keep in mind, tho, that I was only about five years old so what was in the crock may have been salt brine or something. I’ve seen some recipes like this using lamb but I’m sure Dad used beef. Have you ever heard of this? Do you have a recipe?

    • Sunny says:

      Hi Le – yes I grew up with a father who made spekekjøtt too, very familiar with it as it’s a super common Norwegian “charcuterie”. I no longer blog about animal foods so I don’t have a recipe for this but the distinct flavor comes from mutton/sheep and that is what’s most traditional in Norway. Let me know if I can help answer any other questions you might have and thanks for stopping by! 🙂

  4. Louis Vincent Bond says:

    Hi Sunny, I’ve been binge-reading your blog all afternoon! I’m staying in Iceland at the moment, and will be here til the 16th. Later in the year I hope to travel across the top of Norway, Sweden, and Finland. I had hoped to cook a lot of veggie Nordic food while I was here, using local ingredients, but I’ve really struggled to find recipes for main meals. I’m not exactly dying of hunger while enjoying the epic ryebread here, but do you have any recommendations from your blog for hearty cold-weather Scandi meals I could try in a simple kitchen? 🙂 Thank you for such a great recipe blog!

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