Slideshow Trondheim

Trondheim, fotos/photos

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Curry dressing

Una delicia con un toque asiático.  A delight with an asian touch.

Un dressing que es facil de hacer y lleno de sabores. Excellente dressing para ensaladas veraniegas combinado con el uso de las barbacoas. Tenia un poco de pollo asado en el frigorifico del otro dia y el curry da un toque especial a la carne de pollo.

A dressing that is easy to make and full of flavors. Excellent summer salad dressing combined with the use of the barbecues. I had some grilled chicken in the fridge from the other day and curry gives a special touch to chicken meat.

Ingredientes.
Römme o creme fraiche
Zumo de piña
Curry
Sal
Azúcar



Ingredients.
Römme or creme fraiche
Pineapple juice
curry
salt
sugar

Como se hace....
No pongo cantidades porque eso depende a cuantos personas vas a hacer el dressing y tu propio gusto.
Mezclamos römme/creme fraiche con zumo de piña hasta conseguir una textura suave. Añadimos mas o menos 1 cucharadita de curry, un poco de sal y de azúcar. Comprobar como de esta de sabor y corregir si hace falta. Si quieres un poco mas de color amarillo puedes utilizar un poco de cúrcuma. Ten cuidado con el curry que no contenga picante.

How is done ....
I do not put amounts in this recipe because it depends on how many people you are going to make the dressing to and your own taste.
Mix römme / creme fraiche with pineapple juice until it has a smooth textur. Add more or less 1 teaspoon of curry, a little salt and sugar. See how this taste and correct if necessary. If you want a little yellow can use a bit of turmeric.
Beware of if the curry is hot or not. I think is better witout.

Ahora toca de hacer un poco de ensalada rica y disfrutar.

Now it's time to make some good salad and enjoy.

Norwegian gastronomy

The traditinal Norwegian cuisine is founded mostly in raw materials available in our country who is dominated by mountains, fjords, rugged landscapes and the sea. Therefore, it differs in many aspects of continental cuisine more focused on hunting and fish. Do not forget that Norway is a cold country, a factor that completely dominates the food culture of this country.

Fish

One of the traditional dishes and world famous due its popularity is the smoked salmon. It is one of the most exported Norwegian products and arguably one of the contributions of Norway cuisine to international cuisine. There are two ways of smoked salmon or other fish. The best known is coldsmoked and is what we see daily in all stores and  the other is hotsmoked. The difference is that cold smoked the temperature never has to exceed 60 °, the process is long and the result is a salmon flavored dehydrated by the smoke. The hot smoking we use a metal box and in the bottom we put a handful of hardwood sawdust and the fish are placed on a rack above the sawdust. We fire up under the metal box and cook about 10 - 15 minutes. The fish is cooked in their own juice and get add the tast of smoke at the same time. We also have the gravlax (salmon marinated) which is a cured salmon with a mixture of salt and sugar, flavored with dill. The salmon is prepared in different ways, often served with scrambled eggs, mustard sauce or dill. The most peculiar fish dish from the kitchen is the rakfisk Norway. consisting of fermented trout. It smells rotten and it is recommended to eat outdoors.

The Norwegian export greater volume of food in the past has been dried cod. The variety known as Atlantic cod "skrei" has been an abundant source of food for several millennia. The annual fishing known as "Lofotfiske" has being done in the Lofoten archipelago. The tørrfisk (dried cod) has been internationally known for centuries, particularly in the Iberian Peninsula, especially in Portugal.

A different way of cooking cod is the lutfisk. Cod prepared with a type of acid that makes it like clear jelly. A popular dish for Christmas in Norway served with many types of lining. This dish is very peculiar. People who try it love it or hate it. No middle ground.

A lot of fish dishes are popular today, all based on a variety of species such as salmon, cod, herring, trout and mackerel.  Products served smoked, marinated, salted or pickled. We have hot smoked mackerel with freshly ground black pepper or herring, first salted and then stored with pickled vegetables, herbs and bittersweet lake. Every recipe is a product of the imagination to try to preserve food for a longer time.

Due to the availability of seafood along the coast, the dishes are usually served as fresh, usually cooked very lightly, steamed and seasoned with herbs, pepper and salt. Main dishes are shrimp from Greenland, crab, crayfish and russian crabs that lately are invading the coast of Norway. When fall arrives the season starts for crabs and people go to the docks and buy it directly from the fishing vessels freshly cooked. Another custom is to buy the shrimp directly from the fishing boats. Normally sold in liter, not kilos. Possibly the best in the world.

Prior to the twentieth century, whale meat was commonly used as a cheap substitute for meat cattle. Since prices in this century, due to legal restrictions imposed on this country (300 whales per year) have made the whale meat a delicacy much more rare and expensive. Eating whale meat, although is not common today, is a controversial issue in Norway. The taste of whale meat is like a normal meat and a deep red because the whale is a mammal animal.

Meat and hunting

The high cuisine use meat as moose, reindeer, deer and wild birds. These meats are hunted (except reindeer who the Lapps breed) and sold or given away as purely social act between neighbors. Today we often buy it in the stores and are often served at social occasions. These meats have a distinct taste, strong and are often served with condiments matching, such as wild berries, juniper and different tasty sauces.

There is a wide variety of meat salted and smoked, sometimes simultaneously. The sausages depends mainly on regional variations and exist in a great variety. A good example is the Morr Polse that it is a smoke-cured sausage.

Dishes are usually accompanied by sour cream, lefse (like the Mexican tortilla), wheat bread or Norwegian flatbread. 

(See my recipe)

The lamb is a very popular in Norway and in the fall and is eaten in all parts of the country. One example is the fårikål (lamb stew accompanied by cabbage) it is possibly one of the dishes most loved by Norwegians and maybee the national dish of Norway. Is cooked by placing layers of cabbage and lamb with black peppercorns in a pot over low heat for a couple of hours.

Cured lamb ribs, and sometimes smoked, known as pinnekjøtt that are boiled for several hours on birch sticks in a pot, is traditionally served as Christmas dinner in all over of the country. Usually served with mashed rutabaga, boiled potatoes and a light sauce.

The Swede was the most used vegetables in Norway until Columbus brought the potato to Europe. It is still an important part of Nordic cuisine.

Other of the specialties is the fenalår, cured leg of lamb. We also have a favorite dish of my youngest daughter, Nordic meatballs. Served with cabbage, potatoes and jam. Lately very famous in the IKEA stores.

Due to the partial survival of medieval taboo against contact with dead horses, eating the flesh of the horse was almost unthinkable a few decades ago, but today it is used in some of the preparation of sausages.

There is a soup called "sodd", which has a long gourmet history and the recipe changs from one region to another. Don´t called it a soup to the norwegians because the sodd are sodd and not a soup. It is curious that today almost every purchase precooked, and you just add some vegetables or more meatballs. The meatballs are made with a mixture of meat.

Fruits and desserts

Fruits and berries mature very slowly in the cold climate of Norway. This phenomenon makes that the fruits have a tendency to a smaller volume and a more intense taste. Strawberries, apples, and cherries are popular and a part of a wide variety of desserts.

One of the most traditional desserts to accompany our holiday meals is rice cream with raspberry jam. (see my recipe)

It is very popular to serve German-style pastries served with sponge cake, and the danishpastry like the wienerbrød (Vienna bread). Also a place on the table we have the "kaffebrød" sweet breads and biscuits.

Cardamom is a common spice. Coffee is an extremely common part of the social life and we enjoy a cup before and after meals, with desserts or a liqueur. The normal medium Norwegian consumes 160 liters of coffee every year.

Typical drinks of Norway

Beer has long traditions in Norway. The Gulating law had strong sentences for those who didn´t make beer in the old time. The beer was to give "thanks" to Jesus and the Virgin Mary for a good year and peace. At the time of the Vikings they drank it from beer horns with 2 legs, a typical souvenirs sold today in stores. As in Germany we have law of the purity of beer and the Norwegians are proud of their good beer. There is a tradition we do every year and it is to make a special beer for Christmas (juleöl). Usually a beer with a little bit stronger flavor and degrees. Essential in the table at all holiday meals with a shot of akevitt.

The name of Akevitt comes from Latin "water of life." Usually based on fermented potatoes and flavoured with caraway and dill to give it a typical Norwegian snaps flavor.

We do not know when it started the manufacturing of akevitt in Norway but the first time it was named was in a letter from 1531. On a boat that sailed from Trondheim in 1805 was loaded with several barrels of akevitt among other things for sale in Malaysia, but they seld everything but not the akevitt and they brought it back. Just before Christmas two years later came the boat to Trondheim and everyone was agreed that the akevitt had improved in quality with the movement of the trip. This was how the linie akevitt was discovered. Akevitt barrels sent to Australia and back in a boat for optimal ripening process. The akevitt is a drink served with herring, cod, smoked fish and meats as pinnekjøtt and ribbe. It´s said that it helps to burn the fat from the food.

Another national drink is karsk. An alcoholic beverage done illegally in the home and mixed with coffee and sugar. Because of the high price of alcohol sold in the state owned stores, there are people who make their own alcohol at home. You can get it up to 96 ° alcohol and we mixed in a cup of coffee. First pour coffee to half a cup, then enter 1 dice of sugar, then add with the alcohol until we can see the dice of sugar and then ended up with a little more coffee until it the sugar disappears again . An authentic karsk.

We also have a mulled wine called glögg.

The glögg is another typical drink of Christmas and in the days with cold and bad weather.

Hot wine in a pot with ingredients such as cinnamon, cloves, cardamom, lemon juice, raisins, orange peel and sugar. Serve directly from the pot in small glasses. A good way to keep warm in a cold night.

A journey in Norway

Norge - Norway

Ja, vi elsker dette landet .... Yes, we love this country ....
So begins the national anthem of Norway, which is a tribute to the country.

A large country in northern Europe with its great, untamed and above all, amazing natural variety.

The nature and climate have made those who lives in this country. The european cultur that has come through the centuries was assimilated and reworked, creating a Norwegian cultural expression. So the foreigners, even today, see the country as foreign and exotic, this despite the fact that modern Norway is considered one of the wealthiest and most developed countries in the world.
With its 387,000 square kilometers Norway is the fifth largest country in Europe. That means that the 4.5 million Norwegians have very good space compared to the densely populated countries located in Southern Europe.
Norway was united for the first time under the viking king Harald Hårfagre in the year of 872, and was a kingdom in the following centuries. Norway had a changing history under the Danish crown and then under the Swedish. In 1814 Norway adopted its own constitution and in 1905 erected his own king and flag.

Oslo was founded by Harald Hardråde in 1048. The city was in its infancy the bishopric and the center of trade on Østlandet. Oslo was the capital for the first time in 1299. After the dissolution of the union with Denmark in 1814 it was again capital, this time as host of the king, parliament and government. Today Oslo is a national and international center of art and culture.

Oslo - Capital of Norway. It is a green city with a exciting and cultural entertainment in a picturesque metropolis with the warmth of a small cit. From its green hills with their sports arenas (Holmenkollen), world famous, bordering the city to the restless harbour with commercial and recreational vessels. In the harbor you can try freshly cooked shrimp, perhaps the best in the world, a delight for the palate and the eye.

Southern Norway, most Norwegians associated the Sørlandet (Southern country) with summer, sun and beach. No wonder that the inhabitants of the two provinces in southern Norway double their population in the summer season. It is a idyllic archipelago and its picturesque wooden houses make Sørlandet coast as a magnet for tourist boats.


Sørlandet is more than just a beautiful archipelago white wooden houses and the salty sea. Setesdal is considered one of the richest valleys in Norwegian cultural traditions. Even in modern times the inhabitants have managed to retain Setesdal peasant culture through the preservation of its old wooden houses and large yards. Also making costumes and silver are well preserved in Setesdal.

Bergen was founded in 1070 by Olav Kyrre. Its proximity to the sea and the trade made bergen to the largest and most important of Norway until 1830. The Germans of the Hanseatic League dominated the city since the beginning of the fourteenth century until 1750 and became an important commercial metropolis. Today Bergen is the second largest city in Norway, with a thriving cultural and commercial life. Bergen is also a center for research and education.
Bergen is beautifully situated among seven hills. The city has about 220,000 inhabitants and is the beginning and end of the Hurtigruta-famous tourist boat trip along the long Norwegian coast. Some of its most popular attractions are the dock, the funicular, the fish market and the aquarium.

Western Norway, the magnificent and varied nature of this region makes Vestlandet something completely special. Nowhere has the drama of nature and the landscape seen like here. The fjords of Vestlandet stretched for hundreds of miles into the mountains. In the end of the idyllic fjord the flowers face the forces of nature, waterfalls and rivers.
In the past the culinary traditions in Norwaychanged from one place to another, depending on available resources and access to raw materials. Along the coast in Northern Norway is natural that the traditional food is fish, while the inhabitants of Vestlandet prefer to have on their table heads of sheep, called "smalahove". The smalahove have gone through a long process before being served at the party table, first salted, then smoked and finally roasted in the coals.

Trondheim, Norway's first capital. Founded by Viking King Olav Tryggvason in 997. The Norwegian empire stretching from the White Sea to North America was led from Trondheim, or Nidaros as the city was called in the past. The Saga told that from Nidaros a viking called Leiv Eirikson sailed to New Foundland in North America. After King Olav the Holy was defeated at Stiklestad, Trondheim became the religious center of the country and an international place of pilgrimage.

The mausoleum of King Olav the Holy is placed belov the altar of Nidaros Cathedral for the last 500 years. In this period both, Nidaros and the crypt of King Olav, have been a place of pilgrimage for all of Northern Europe. Today in the world it exists more than 400 churches in honor of King Olav. Trondheim marks the day of his death on July 29, with a St.Olavs festival in July and August.
Trondheim is the third largest city with 143,000 inhabitants. Now appears as a modern city, university,and a center of trade in the region. The city has a rich historical heritage and is considered the town with one of the best preserved wooden houses in the Nordic countries.

Typical houses in a mining town in the center of Norway called Røros. A site with an architectural beauty and cultural heritage of humanity.

Munkholmen.
A small islet at the mouth of the river Nidelva and was formerly a prison and a monastery. Today is a museum and entertainment site. The situation of Trondheim, between the river and the fjord, made the city unconquerable by the enemy. This was the possible reason why the Viking King Olav Tryggvason founded the town in 997.

Central Norway, midt - Norge, is a Norway in miniature. Within its borders we have the sea and the fjord, productive areas cultivated and the wildness of the high mountains. In historical times Midt-Norge was the center of Norway. Here lived our early kings and chiefs. This part of the country was also the center of religious power.

Salmon fishing.
The region can provide many activities in the nature. Among others the rivers are considered like the most attractive in the world to fish for wild salmon. From mid-century European fishermen have sought the capture of salmon with over 20 kgs in these rivers.

Tromsø, located next to the Tromsøysundet with the wiew to powerful snowy mountains. Above the river Tromsøysundet, streches the bridge Tromsøbrua with its elegance. Beside the bridge is the nontraditional Ishavskatedralen and deserves a visit. The mountain lift climbes up the Fløyfjellet mountain where we have an extraordinary view of the city and the region.

North Norway, the country of the Midnight Sun includes the regions of: Nordland, Troms and Finnmark. Nature in Northern Norway is so full of contrasts from the rest of the country. Since the vast coast of Nordland to the arid border of Finnmark and to the inhospitable Barents Sea. The climate and nature have left their mark on the culture and village life. When the sun returns after prolonged darkness, we celebrate the feast of the Sun in our two regions further north.

Cod - gold from the sea. Lofoten. The great group of islands in Nordland is renowned for its fishing banks where haddock come to spawn. In February / March is a fantastic fishing and hundreds of fishing boats come from all over the Norwegian coast.

I hope that you have enjoyed your trip around Norway.

Pan Noruego / Norwegian bread

Tiempo de un buen pan estilo Noruego / Time for a good Norwegian style bread

En Noruego se come mucho pan y hay una gran variedad. La gente le gusto comer sano y uso mucho pan integrales. Aqui esta mi receta que uso en mi casa. Espero que les guste.

In Norwegian we eats lots of bread and there is great variety. People like to eat healthy and use a lot of bread with grains. Here is my recipe I use in my house. I hope you like it.

Ingredientes.
750 grs harina de reposteria
350 grs harina integral
200 grs harina gruesa
50 grs levadura
3 cucharadas semillas de lino
1 cucharada de sal gruesa
2 cucharaditas de azucar
3 cucharada de aceite virgen
1 cucharadita de miel
700 ml agua templada

Ingredients.
750 grams pastry flour
350 grams flour
200 grams coarse flour
50 grams baking powder
3 tablespoons flaxseed
1 tablespoon coarse salt
2 teaspoons sugar
3 tablespoon virgin olive oil
1 teaspoon honey
700 ml warm water (About 40º celcuis)

Como se hace...
Empezamos con poner las semilla de lino en agua una hora antes. Mesclamos las harina con la levadura, la sal y la azucar en un bol. Calentamos el agua hasta 40º y lo vertimos en el bol y mezclamos todo. Al final añadimos las semillas de lino escurrido, la aceite virgen y la miel. Mesclarlo bien y dejar la masa subir una hora.

Amasamos la masa añadiendo harina de repostería, dividimos en dos. Seguimos amasando cada parte y luego lo colocamos en el molde que anteriormente hemos engrasado.

How to make ...
We start with to put flaxseed in water for about an hour before.  Mix the flour with the baking powder, salt and sugar in a bowl. Heat up the water to about 40 ° and poured it into the bowl and mix everything well. At the end we add the drained flaxseed, the virgin olive oil and honey. Mix it well and let the dough rise for an hour.

Knead the dough by adding flour pastry, split in two. We knead each part and then place it in the mold which we have previously greased.

Ponemos dentro del horno una bandeja con agua para añadir humedad durante la coccion. Calentamos el horno a 250º y ponemos las panes en la parte baja del horno. Horneamos en 7 minutos y bajamos la tempratura a 175º y horneamos asi en otro 45 minutos.

Put in the oven a pan of water to add moisture during cooking. Heat up the oven to 250º and put the bread in the bottom of the oven. Bake in 7 minutes and then turn down the tempratura at 175 º and bake for another 45 minutes so.

Déjalo enfriar luego sin tapar para conseguir una corteza un poco mas dura.

Cool the breads uncovered to get the crust a little bit harder.