To make food has always been more than just making food to me. I have seen it as a work of love and care. And this is like ingrained in my cells. I believe it is because of what I learned from home.

Bjørg Farstad

Potatoe and Bacon Rose and Warm Sandwiches

I like to make my meals pretty even if simple. I like to challenge myself with what is in my refrigerator. This is a creation of leftovers and simple ingredients. It was my supper but could have been a lunch or brunch as well.

Lamb Roast Beef with Vegetables

My Easterdinner Easter Sunday was Lambroastbeef with Carrots, Rutabaga, potatoes, cabbage, mushrooms and sauce from the roasting. With it I had my Italien Easterbread with the egg. The sauce from the roast was delicious for dipping the bread. I was so satiesfied with my Eastermeal. It was my first time to make Lambroastbeef. And this meal was a different style from a typical Swedish Easter dinner. Since I am alone I skipped the Buffée dishes that is usually my Easter meal tradition since living so long in Sweden. This meal suits any occation and time of the year.

Norwegian ”Fårikål”

“Fårikål” is Norways National dish. This is a lamb and cabbage stew. Mostly Norwegians like to prepare ”Fårikål” to welcome fall season. It even has it’s own day in the fall. ”Fårikål” is prepared with few ingredients, cabbage, lamb or mutton meat, peppercorns, flour, water, salt. It is slowcooked just simmering for hours. Make no mistake, it is delicious and very comforting. Why did I decide to make it in spring? Well it was Easter and lamb is quite traditional to eat.

My Easter Brunch with a Scandinavian twist

My Easterbrunch with a twist was some Swedish Smörgåsbord ingredients created as my own Afternoon Tea. Here I had bread, Egg, Herring, Beetroot, Lamm Roast Beef, Cheese, Apples, Shrimps. My drink was hot Chocolate. It was cold outside. The lovely bouquet of Easterflowers came from my daughter Frida with thoughts from Texas, USA. They lit up my heart and Easter.

Easter Traditions

Do you perhaps celebrate by searching for Easter eggs filled with candy, painting beautiful Easter eggs, decorate with twigs and feathers, “Gå Påskkärring” or go skiing? Yes, this sounds like an ordinary Swedish Easter. But why do you celebrate Easter really? Is it for the candy and eggs, social interaction with friends, family, or to spend time outdoors? Easter is actually the biggest Christian celebration in the world and is celebrated in memory of important Christian and religious events. Let me take you around the world on a short Easter-celebration trip. And also inspire you to decorate Eastereggs and twigs the Scandinavian style. What are your traditions?

Salted Cod with Beetroot Risotto and Dill Sauce

The other night I made Cod in my airfryer and it became perfectly flaky. I had fresh Norwegian cod which I have bought from a Fish Van that actually goes to northern Norway and buys it from the boats and brings it fresh. It is so wonderful compared to what can be bought in the stores. It is now season for cod in the Norwegian Sea. To go with it I made Beetroot Risotto and a Yoghurt Sauce with dill and lemon zest.

I loved the taste and also the look of this dish, the beautiful white fish against the red just made me happy!

Swedish Semla

Semla is a Swedish wheatbun filled with a paste of almond or marzipanpaste and whipped cream. Swedish Semla is not like other buns. We only eat them in February. But why do we not eat these buns all year round? And why do we eat Semla at all? The Swedish people eat about six million ”Semlor” during this day Fat Tuesday.

Tasty Anise Pretzels

I am sharing a food memory tonight to honor my Aunt Martha who passed away. Today was her funeral. I could not be there since the funeral was in Norway and due to Covid-19 it is not possible for me to partake. So to honor my aunts memory and life I have baked and eaten this Anise Pretzel that she used to bake. Any time I want I can in my mind smell it and remember the taste of her “Aniskringle.” I loved it and it was only when visiting her as a child I got this particular pretzel. My aunt had just turned 90 years old before Christmas. Peace and love to her memory.

Swedish thin Pancake

Cookalong sunday night with Frida and Ciana, they in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made thin pancakes that are common in Sweden and Norway. We usually eat them with butter and sugar or butter and jam. However they can also be filled with savory filling or sweet like the french crepes.

Luxurious Club Sandwich

It is quick and easy to make this luxurious sandwich yourself at home. Last week I suddenly felt like eating sandwiches. I started out with Norwegian Sandwiches and than continued to Club Sandwich. I had sliced meat in the freezer from my Christmas ham and even the other ingredients I needed at home. So I was exited to both make and eat my creation.


Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Bacalao. It is a dish with a long history and found in so many countries. It came to Norway and Möre and Romsdal where I come from hundreds of years ago from Portugal. We made it the Norwegian way today. We had to use fresh Fish since we didn’t have the dried salted cod made in Norway since the Viking times and now exported all over the world to Bacalao lovers.

Mashed Rutabaga Dippers

This is a great way to use leftover mash. I had some left over rutabaga mash from dinner the other night and wondered how can I use this. I decided to experiment with my airfryer and make dippers. They turned out really great. They are good to eat alone but also as a sidedish to a meal.

Fried Salmon with Pommes Duchesse and Roasted Vegetables

For New Year I always want to make Salmon. This New Years Eve I had a Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden making lunch for them and dinner for me. We made Swedish Toast Skagen, fried Salmon, Roasted Vegetables and Pommes Duchesse. A lovely end to a year of cookalong. Looking forward to New Cooking adventures in 2021!

Norwegian Charlotte Russe

Charlotte Russe is both a cake and dessert. I remember my mom made this when I was growing up in Norway. I decided to make it the other night. It is made with Raspberry Roll Cake and Lime Mousse. It is really fresh tasting.

Norwegian Riskrem

A dessert loved in Norway is Riskrem. I loved it and my mom used to make it from left over Riceporridge. In Sweden I learnt to know it as ”Ris A La Malta.” Try this simple but lovely dessert!

Norwegian Kakemann

My mom had a special recipe for Gingerbread that we called Kakemann in Norwegian. We always made these instead of the white one’s or the thinner brown one’s. I made them last weekend thinking about all the baking we used to do for Christmas. These were the favorite for us kids of all the cookies we made. And even as grown up they remained a favorite.

Norwegian Opp-ned-kake (Upside-down-cake)

The 11th December was mom’s birthday. So I wanted to make a cake she used to make. I had not made this one in such a long time. I was looking through her recipes and remembered I loved this cake. It is a Chockolate cake with hazelnut caramel topping and vanilla cream filling. The cake is baked up-side-down. The bottom filling made with hazelnuts, butter and sugar becomes the top.

Norwegian Krumkake

Krumkake is a traditional Norwegian cookie that is made for Christmas and also for other special celebrations. It is crispy and wafer like. To make the beautiful pattern a special iron is used for the frying. I have made these cookies as long as I can remember. My mother was an expert and I feel I sometimes succeed and sometimes fail. The trick is to get them thin and crispy. This cookie is also traditional in Sweden and here it is called Rullrån.

St Lucia Saffron Rolls (Lussebulle) and Saffron Cringle (Adventskrans)

It is soon 13:th December and Lucia here in Sweden. And what is a “must” is “Lussebullar” or St Lucia Saffron Rolls.. Saffron Rolls is eaten throughout the whole Advent time which is from 4 Sundays before Christmas. What is also common is to make the Saffron Cringle or Advent Cringle or as it is called in Swedish and Norwegian Adventskrans.

Gingerbread Cookies and Gingerbread House

Gingerbread Cookies is a “must” in Sweden and Norway for Christmas. Gingerbread House baking is also very popular. You can use the same dough for both. Get in the mood for Christmas!

Thanksgiving Turkey

Coming from Norway, having lived in the USA and living in Sweden, my traditions have become a mix of many cultures. And as I keep my Norwegian and even Swedish one´s I also like to mix it with a little American. And next weekend is Thanksgiving in the USA. Thursday is actually Thanksgiving and the day for the Turkey.

Grønnkåls Suppe (Kale Soup)

My mothers menu this day in 1957 was for 304 people and it was Prinsefisk as the main dish and Kale Soup with egghalves as a side dish. The price 1, 56 NOK ( about 17 cents). The recipe for Prinsefish is on another post. Here is Kale Soup from 1957. Kale Soup was often used as a side dish. Sometimes with egghalves and sometimes with dumplings made from flour and eggs.

Norwegian Prinsefisk (Prince Fish)

There is one recipe in my mothers recipe book from 1957 that made me really curious. The name of the dish is “Prinsefisk” which means Prince Fish. I tried to find out where the name came from and found a fascinating story. In 1957 this recipe was 101 years old. Now this recipe is 164 years old anno 2020. It is considered a festive dish from Bergen, in Norway these days. The dish came about because of a real prince.

Italiensk Sallat (Cole Slaw)

When I was growing up my mother used to make sandwiches with this sallad. I loved it and we called it Italian sallad. Now I realize it is what we call Cole Slaw and use as a side with meat these days. However my mother would make Smørbrød with this sallad when I was growing up in Norway.

Meatloaf with Tomato Sauce

Looking through my mothers recipes I found one I really wanted to try to make, Meatloaf with Tomato Sauce. I have had meatloaf often through the years, but actually never with tomato sauce, only with gravy. So I made up my mind to try this recipe. I have to say I love it!

Norwegian “Betasuppe”

On my mothers menu one cold October day 1957 she is making Norwegian “Betasuppe” (Rootvegetable and meat soup) and “Pannekaker” (thin pancakes). It is for 309 people and the total price per person is 1, 84 NOK (about 17 cents). Norwegian “Betasuppe” is one of my absolute favorite Norwegian soups. It is a super tasty meat and vegetable soup. Going through my mothers recipes I just stared when I saw the main dish on the menu: Betasuppe! I just couldn´t wait to try to make it!

Norwegian Kransekake

Kransekake, the main piece on a Norwegian partytable. Kransekake, with its tower of granulated almond paste rings, is the signature cake of Norway and a staple at wedding, anniversary, birthday, and holiday celebrations. This cake is the Crown Jewel of what my mother taught me. She used to make this for so many parties for family but also as orders from people in the community who had special celebrations.

Kveite with potatoes, vegetables, cucumbers and Sour Cream

This fish called Kveite in Norwegian my mother used to make for special occations like the first Day of Christmas or New Years Day. It was my favorite dish and we did not eat this more than a couple times a year during special Holidays. She used to boil it in a special way and serve it cold with hot potatoes, vegetables and sour cream that she made with whipped cream, vinegar and a pinch of sugar. The fish was always served as whole steaks and she would decorate the serving tray beautifully. Tonight I made it exactly like my mom used to.

Norwegian Potatoe Lefse

I learned to bake Lefse from my mom as a little girl. This potatoe Lefse we used to make from leftover potatoes. It was always a treat. It is really the most simple Norwegian Lefse. There are so many kinds. But I loved this one and we would get it more often than the more fancy one´s that took more time and ingredients to make. This could be a treat on a sunday from some left over potatoes from the week.

Norwegian “Kokoskake”

Norwegian Coconut Cake is so good! It is also so easy and quick to make. My mom used to make this. It just melts in your mouth. It is more candy than cake.

Norwegian Skolebrød

This is a wonderful fine wheat bun with delicious custard and icing covered with dried shredded coconutflakes. It is a Norwegian favorite. This bread or bun probably appeared in the 1950´s and has over time become one of the Norwegian´s favorites. Skolebrød is actually one of the most eaten wheat buns in Norway. It is especially popular with schoolchildren. In the 70´s when I was a child and a teenager it had a revival and the name was the new Norwegian word of the 70´s. 2017 the Skolebrød got it´s own day in Norway.

Norwegain “Karamellpudding”

Growing up in Norway there would always be Karamellpudding on my mothers partytable. It is the Norwegian version of the french Cremé Caramel. This is still maybe the most popular dessert in Norway for the most festive occations.

Mørk Hemmelighet (Dark Secret)

Norways “Mørk Hemmelighet “ which translates into “Dark Secret” is a wonderful mousse cake covered in an outer layer of chocolate pudding, it has bits of tropical fruits, nuts and raisins inside, a perfect match with the chocolate. It is incredibly light and not too sweet. I think it’s a unique dessert but I never saw anyone else than my mother make it. Yesterday I decided to recreate it in memory of my mother.

Norwegian “Vannbakkels”

When I was growing up there was one pastry my mother used to make that was very special. It was called “Vannbakkels” in Norwegian. It means “Waterpastry”. I understood that this was a very special pastry. I didn´t understand why though. It was not so much flavor in the pastry itself, however when it was filled with the filling it was delicious. I used to help my mom make these sometimes. And I remember how she stressed the importance that they only could be filled right before the serving. They didn´t look so special before they were filled and sprinkled with icing sugar. But than they were really beautiful. And they tasted wonderful. I didn´t know that these pastries were the french Petit Choux.

Rose Hip Jam, Puree and Marmalade

One September day I looked out from my balcony and I saw all this red spots on the trees below in the yard among the apple trees. I always pick the apples but realized all the red spots I saw was Rose Hips! So now I have made jam and marmalade!

Norwegian Kabaret

This dish I learned to make from my mother growing up and it was fun and creative to make. It also required some patience. But coming up with patterns was fun and to see the outcome when it was done. I also loved to eat it. We only made Kabaret for special occations and maybe as a Buffée dish. Kabaret was common food in the 50´s and 60´s and for me even during the years I still lived in Norway during the 70´s and beginning of 80´s. It might be a really retro dish today. Kabaret can be made with so many different good ingredients, and you can get a result that tastes a little different each time. Here are some variations I made.

Fruit and Chocolate Cake with Jelly

Growing up in Norway Cake was always on the menu for various celebrations and occations. And not only one but lots of different cakes. My mother made cakes of all kinds and for all different purposes. A dessert that was very common during my childhood and teenage years was Jelly with vanilla sauce. It was a kids favorite and a modern dessert back than. My mother some times used to combine cake and jelly and made fancy cakes that way for special occations. So this cake is a Fruit and Chocolate Cake with Jelly! And with vanilla filling.

Norwegian “Marmorkake” (Marble Cake)

My mother used to make Marble Cake. I thought it was very impressive when I grew up, how she could make the pattern inside the cake. I cannot remember I have made this since I moved from Norway actually when I was young. So I wondered if it is still being made. As I searched for it I found it is made but referred to as “An Old Fashioned Formkake”. Formkake is a Norwegian term for a lot of coffee cakes that you bake in a pan and than cut in smaller pieces. So this is one out of many. Anyways the marble is what is special with this one. Last night I recreated my mothers Marmorkake.

Norwegian Lefse (Tjukklefse)

Lefse is a traditional kind of flatbread made in Norway. It is used as coffeebread with different fillings. There are so many variations across the country and unique to regions and families. My mother had so many recipes and we used to bake Lefse of various kinds before Christmas. We would make so much it would last throughout the year. I was very little when starting to bake Lefse with my mother. This recipe from my mom is one of the easiest one´s to make, “Tjukklefse” (thick Lefse). It is filled with a spread of butter and icing sugar which is whisked fluffy . Lefse is eaten as a coffee cake.

Norwegian “Fiskegrateng”

“Fiskegrateng” is a dish my mother used to make as an everyday meal to make use of leftovers from fish. It is a casserole with fish, macaroni and Bechamelsauce. It is served with potatoes and carrots and even beetroot and topped with clearified butter or just melted butter. It could also be made with fresh fish. However it was an economical way to use all leftovers and make a new dish. This casserole is really low budget especially if using leftover fish.

Kronprinsesse Sonjas Mandelkake (Crown Princess Sonjas Almond Cake)

This cake is one of the most delicious and festive cakes my mom taught me to bake. It is named after the Norwegian Queen Sonja. The name though of the cake and the recipe is from when she became the Crown Princess of Norway, so the recipe is from about around 1968. And I read it is her own recipe which is the origin for the cake. My mother though has put her own touch to it. And I have always made it the way my mom did, with the marzipan decorations and also the whipped piped cream.

Norwegian Smørbrød

One of the first festive dishes I remember my mom making and even me helping with is Norwegian Smørbrød. Smørbrød is a traditional Norwegian treat at many festive occations. My mom would make them for homeparties, celebrations of various kinds. I recreated them like she used to make them.

Moms Wheat Croissants with Ham and Melted Cheese

As a tribute to my Mom today I am also giving attention to World Bread Day. I have baked Moms special Wheat Flour Croissants, Restaurant Style. My mothers Wheat Flower Croissants are the best. They are served with ham and cheese and heated for some seconds so the cheese melts. One Croissant is like a whole meal.

Marzipan Cake

The first cake I learnt to bake was the sponge cake. It is probably also the most useful cake I have learnt to bake since it can be used to make all kinds of cakes with various fillings and toppings and building blocks to all sizes of cakes. It is the cake inside the Marzipan Cake. I learnt to make this cake from my mother. I think I was not more than six years old when I started. And the most vivid memory I have is all the times I failed. I also remember the miraculous first time the cake did not sink down in the middle and never ever after. I had mastered the challenge of the sponge cake!

Liver Paste

“Leverpastej” is a Swedish paste that is used as spread on crackers and bread and also on the Buffé tables when you have Smörgåsbord and Christmasbuffé. It is really good and it is actually easy to make yourself.

Cloud Eggs Sandwiches (Baked Eggs Nests)

When I was growing up one of the treats at night after coming in from the barn was warm cheese sandwiches and hot chocolate milk. But sometimes my mom made some really festive hot sandwiches with sausage and with whipped eggwhites on top and the eggyolk in the middle. This particular weekend as I was thinking what to make from the frozen eggwhites I got nostalgic and I started to think about my moms special sandwiches and how it was made and wanted to make it myself.

Norwegian Christmas Pressed Ham

Growing up in Norway on a farm we used to slaughter a pig for Christmas. From the meat we had food throughout the coming year. My mom used everything on the pig. I now tried to make one special pressed ham she would make especially for the holiday. We would eat this as cold cut on bread for breakfast and on sandwiches as an evening meal coming in from the barn. The spices made the kitchen smell Christmas.


My mothers Norwegian Fruitsalad made with sliced bananas, apples, oranges and grapes mixed with whipped cream.


Lapskaus – Norwegian Comfort Food

Growing up in Norway we always made this from leftovers. It could be leftovers from sunday dinner on mondays or leftovers from many dinners during the week. So it did not always have the same ingredients. But it would always be a creamy, comforting stew consisting of potatoes, vegetables, some kind of meet, sausage or whatever leftovers. And it would be in a sauce, maybe also leftover.

Traditional Norwegian Fishcakes

Norwegian Fishcakes is a traditional dish of Norway and one I grew up with. Fresh fish was part of everyday life and fish was on the menu 3-4 days a week. A special treat was to get moms fishcakes. And here I have recreated those.

Learn to Pickle

You don’t need a vegetable garden or a fancy party as an exuse to make your own pickles. Neither do you have to preseve food for the whole winter. I use to make pickles often to not waste small vegetables I have in the refrigerator. It could be a cucumber I worry I will not use before it will go soft, a carrot or two, a small piece of cabbage, some apple or pear, anything really. It is fast and easy!

Rainbow Ice Cream

This week Stockholm Pride is celebrated, however only digitally due to Covid-19. Saturday is always the Day for the Pride Parade through Stockholm. I am a proud parent of my daughter Frida who is gay. We usually go into the city to watch the parade. It is such a happy celebration full of love and joy. I wanted to celebrate this day and her. So I have made a special homemade icecream, Rainbow Ice Cream.

Homemade Apple Sauce

Today I have made Applesauce from fallen apples. Last night there was a heavy thunderstorm and heavy rains. In the common yard outside my apartmentcomplex there are these big appletrees. Anyone can pick the apples but I never see anyone but me do it. However most are so high up I cannot reach them. But due to the weather apples fell to the ground last night. This morning I went out and picked them. I have now cooked all and I got 2 kg of free Apple Sauce! I will freeze the jars and it will last me a year.

Homemade Cream Cheese

I saw that I had some milk and cream that would be outdated so I decided to treat myself and make my own Creamcheese. I never want to waste anything when cooking. I even had some fresh herbes and special salts and honey. From these ingredients I made six different cream cheese flavours. I tend to save small jars and today they came to perfect use. #zerowaste


Homemade Bagels feels like such a special treat. It is not hard to make and gives a silverlining to the day or night.

Norwegian Skolebrød

As a Norwegian this is my favorite from growing up, Skolebröd means Schoolbun. And it was and still is a favorite in Norway!

Food has always been an important part of my life. I grew up on a dairy farm in Norway, where we made everything from scratch. We milked the cows and used their meat. We grew potatoes, carrots, and other vegetables to eat. However, the weather where I grew up was quite harsh, making some crops unsuitable for growing.

On our farm, dinner was served at noon and preparing everything usually took a long time. Fast food didn’t exist back then. In the fall, we made jam and juice from berries in the garden and canned. We had a large cold cellar where we had potatoes, carrots, canned fruits, juice, and jam that would last the whole winter. For Christmas, we slaughtered a pig that would give us meat for the coming year. We used every part of the pig; nothing ever went to waste. We got beef from our own animals as well. We baked bread and cookies that lasted for months to come.

Food was always very important. I helped my grandmother and mother ever since I was a little kid. My mother was a chef, and I realize that I have learned a lot when it comes to food, cooking, and baking as I grew up. We always helped and took part. Making food for my family has always been more than just making food to me. I have seen it as a work of love and care. It is ingrained in my cells. I believe it is because of what I learned from home.

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