Food of the World


Ghanaian Jollof Rice

The main ingredients of the dish are rice, tomatoes, and onions. The rest of the ingredients can vary greatly according to everyone’s taste. For example, vegetarians prefer to have the dish with mixed vegetables and without any meat products, while many other people prefer to have the dish with meat, chicken, turkey, or fish. For this recipe I have chosen to make it vegetarian with mixed vegetables and beans.

Ghanaian Fufu

Fufu is a staple food in Ghana. It is eaten with soup. You eat with your hands. Fufu can be made of different ingredients. In northern Ghana you make Fufu from yam´s roots. In southern Ghana you make it from cassava and plantain.


Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in. I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own preference really.

Swedish Baked Potatoes with Vegetarian Filling

Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made Baked Potatoes Swedish Style, However with vegetarian filling. Baked potatoes are really popular in Sweden. It is also a popular streetfood. The fillings can be many. Most traditionally it is made with creme fraiche or yoghurt a little mayonnaise, shrimps, onions or with ham instead of shrimps. However it could be with any ingredients you prefer. We made it with onions, mushrooms and bellpeppers this time. This dish is so tasty and comforting and really easy to make.

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.

Almond Pizza Crust for Valentines Day

Cookalong on Valentines Day with Frida and Ciana in Frisco, Dallas, Texas USA and me here in Sollentuna Sweden. On Valentines day we made pizza. The crust glutenfree, made with almond flour. Frida and Ciana made their pizza vegetarian with mushrooms and bellpeppers. I made three different toppings. One with white sauce from ricotta cheese and topped with spinnach, onions and brusselsprouts. Another with tomatoesauce, onions and chorizo sausage. The third with tomatoe sauce, ham, shrimps and onions. I mixed mozzarella and parmesan cheese on all three.

Persian Jeweled Rice

This rice is the most beautiful and tasty rice I have ever have eaten. I really discovered a treasure that has been unknown to me until now. Beauty, fragrance and taste! I had decided to try this persian rice at my Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Persian Jeweled Rice with a Vegetable Curry. The rice is flavored with saffron, which gives it its golden color, along with orange zest and carrots glazed in Saffron and topped with berries and nuts. After eating this rice I am totally in love with it. I realize how boring I have eaten rice all my life up to this point!

Chinese and Vietnamese Egg Rolls and Crispy Springrolls

Today is Chinese and Vietnamese New Year 12/02/2021 so I post my favorite dish with a big Happy New Years greeting! I always love to get Egg rolls when in a Chinese or Vietnamese restaurant. However since I started making them myself I really think mine are so great and I just love to make them. You can do it yourself too!

Peking Duck, Mandarin Pancakes & Dumplings

Peking Duck is the National Dish of China. This is one of the dishes I am proudest that I have made myself! I served it with my own homemade Mandarin Pancakes and even diumplings with filling from the innards of the duck. I was so happy with my result! Here is recipe, description and pictures how to make your own Peking Duck at home,

Vietnamese Bánh Bò Nướng

This Vietnamese cake Bánh Bò Nướng is one iconic cake in Vietnamese cuisine. The name comes from the honeycomb structure which can be seen when you cut a cross section of the cake. Honeycomb cake is traditionally served warm and is perfect on its own or with a nice cup of hot tea. I love this cake and it is great if you are glutenintolerant.


These Vietnamese Rice Cakes are traditional for the Lunar New Year. According to the old legends, Bánh Chưng appeared on the Hung dynasty. To make this dish in the traditional Vietnamese way I studied for a long time videos I could find with old people making them in the villages in Vietnam. I did want to make it the authentic way. To find ingredients was hard here in Stockholm when I first started making Vietnamese dishes. For this one especially finding banana leaves. However now I know every Asien Market in my area.

Bánh Xèo (Vietnamese Crêpes) with Tofu

Bánh Xèo is basically a crêpe or pancake made from a basic blend of rice flour, turmeric, and coconut cream, along with other ingredients. Bánh xèo is food meant to be eaten with your hands. You’ll always find a big plate of greens with a mix of herbs to go with it.

Bánh Xèo – Vietnamese rice pancake with salmon, avocado and mint

Vietnamese rice pancakes are easy to make and tastes wonderful. In this recipe I have adjusted the filling with a little swedish and nordic twist. I do have a traditional recipe also that you should check out with taditional vietnamese ingredients and dipping sauce that tastes wonderful.

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.

Sawory Waffles

Waffles have been eaten since medieval times and in so many ways. There are sweet and sawory, hard and soft and crisp. This week I got inspired by a cooking show to make these Sawory Waffles. I had some filling left from my Vietnamese salad and springrolls and wanted to use it in a different way. So I was wondering what to make. And I decided to make Savory Waffles.

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.

Vietnamese Springrolls with a twist in ricepaper

I had some cabbage I wanted to use. So I was wondering what to make. And I decided to make springrolls in ricepaper. Served and ate with fresh salad leafs wrapped around the roll and dipped in Nuoc Cham Sauce the simple ingredients became the most festive dish.

Vietnamese Vegetarian Spring Rolls

I have been eating a lot of salad lately and I was going to eat salad again. However I wanted a variation and therefore I made Vietnamese spring rolls. I just made the sallad from ingredients I had in the refrigerator. You can really put anything you love and like in the filling.

Warm Wok Salad with Vietnamese twist

I had some cabbage I wanted to use. So I was wondering what to make. And I decided to make a warm wok salad with Vietnamese touch. I exchanged noodles for cabbage.

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.

Kveite with Pommes Duchess and Sour Cream

The other day I made my favorite food on an ordinary saturday, Kokt Kveite, Boiled Halibut, Hälleflundra. I feel almost guilty. This time I made it with Pommes Duchess.

Chickpea Tikka Masala

Sunday Night is since almost a year back now cooking time and Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. I appreciate this time so much. They really earned their Masterchef Aprons😀. We have cooked so many exiting dishes from around the world. And I always make so I get great food for the week coming. This sunday night we cooked Indian, Chickpea Tikka Masala. We made it totally vegan. It turned out so great. Healthy, heartwarming and real comfortfood.

High Protein Lasagne

Cookalong with Frida and Ciana in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. We made high protein Lasagne. I even made my own Lasagne noodles from scratch. In this Lasagne we made the meatsauce with ground Turkey meat, shredded carrots, chopped unions and garlic and tomatosauce with herbes. I used my own homemade tomatoe and vegetable sauce. Instead of bechamelsauce we made a filling with cottage cheese, lowfat Youghurt, eggs and herbes. Frida and Ciana had a layer with Zuccini and I had a layer with Spinnach. It turned out so great!


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.

Haitian Fried Green Plantains

Plantains are a staple in pretty much every Haitian meal. The most common method of cooking plantains is frying them which can be served as an appetizer or a side dish. Tonight I mixed some traditional foodstuffs from many cultures on my plate and made Fried Plantains like they are done in Haiti. It really turned out great. I made all in the airfryer. I love I can fry now and no greasy oil, just a little spray.

Vietnamese sweet and sour fish soup

I found myself having some pineapple bites I wanted to use after the holidays. And I started craving for this soup. I simply love it. It has the perfect blend of sweet, sour and spice, with more than three types of fresh herbs which really enhance the flavor.

Fish and Chips restaurantstyle at home!

I have been experimenting with the Airfryer. Pollock and potatoes turned into crispy Fish And Chips without any greasy oil. A light dipping sauce with Youghurt, pickled cucumber and parsley. So happy with the result!

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!

Swedish Skagenröra

Skagenröra is a speciality of Sweden that is used in many varied ways. It can be made to use as an apetizer on toast like in this recipe that I did for New Year. It can also be used as a topping in baked potatoes or as a topping on hotdogs or in wraps you can buy as streetfood. I love the baguettes with Skagenröra which will be a whole lunch. It is also one of the traditional fillings in Smörgåstårta!

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!

Swedish Meatballs and Grilled Christmas Ham

Cookalong last night with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. Last night we made Swedish Meatballs for Christmas and prepped Christmas Ham the Swedish way. At a Buffé or Smörgåsbord the ham is served cold cut in thin slices plated with the whole ham making it a showpiece. Swedish Meatballs are always part of a Swedish Smörgåsbord during the year whether it is for Midsummer, Easter or Christmas or any other great celebration.

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.

American Christmas Cookies

Last Friday night I was exhausted from work and needed to clear my head with something creative. So what is better than making Sugarcookies, American Christmas Cookies with decoration. I both made the dough, baked and decorated before sleeping. So honestly it was getting towards morning hours when I went to bed. I made them with a twist. Tried out my rolling pin with reindeers and Christmas trees and even coloring the dough in different colors, not only the frosting. American Christmas Cookies are so fun and festive to decorate. You can just let your creativity go wild.

Irish Lace Cookies, Swedish Chocolate Caramel and Christmas Candy with Cornflakes

Cookalong with Frida and Ciana Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. This time we made Swedish and Irish Christmas Candy and Christmas Cookies. We made Irish Lace Cookies with Chocolate filling. This is a traditional cookie in Swedish also and we call them Knäckflarn and fill them with whipped cream. We made Swedish Chocolate Caramel and Christmas Candy with Cornflakes.

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.

Christmas Inspired Foccacia

Focaccia, known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. I love to decorate the Foccacia bread and this time I was inspired by Christmas ahead of me.

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!

Vegan “Chicken Nuggets” and “Nacho Cheese Dip”

Vegan ”Chicken Nuggets” with the best ”Nacho Cheese Dip”. The Nuggets made with Nuts and Oats and the dip from Carrots and potatoes. No meat and no cheese, totally vegan. The dip is amazing. You never need any other!

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.

Red Lentil Pasta with Chicken Pesto Sauce

It is fun to make your own pasta. It is also a bit hard work, so you gain respect for those who do this regularly. This is a pasta high in protein and low in calories. Want to impress, make your own homemade pasta!

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!

Protein-Packed Chili with Roasted Chickpeas

This Chili is real comfort-food packed with healthy nutrients that keeps you full and energetic. It is perfect for meal-prepping since you can make a large batch och freeze portions or keep them in the fridge during the week. It is also made in one pot. So it is not much work after doing dishes, which I sometimes appreciate! The roasted Chickpeas adds a delicious crunch and why not make a lot when you are at it. You can add them to sallads or bowls or just eat them alone when crawing a snack.

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!

Rainbow Sushi Burritos

These Sushi Burritos are beautiful to look at, fun to make and healthy to eat! This recipe is from “The Happy Pear” who make great vegan and vegetarian dishes.

Japanese Sufflé Pancakes

Japanese Sufflé Pancakes with homemade whipped cream and fresh berries!

Haitian Pumpkin Soup

In Haiti Pumpkin Soup is traditionally eaten to celebrate the New Year. It is usually made with beef, but it is just as good made with chicken meat.

Pumpkin Pancakes

Pumpkin can be used in all kinds of foods and here are some lovely Pumpkin Pancakes!

American Pumpkin Pie

I have made pumpkin pie many times but never been as satisfied with it as this one. The taste is incredible. And I believe it is because I bake the pumpkin to prepare the pumpkin puré instead of boiling it. Try this receipt!

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!

Norsk Spinatsuppe med Mjølboller

This soup is from my mothers recipebook from 1957. She had it on the menu as a sidedish cooking for 300 people that day. I have had to try to calculate new measurements for my recipe here.

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!

Meatballs in Vegetable and Tomatoe Sauce

These meatballs in vegetable and tomatoe sauce made from scratch will take you to Italy, France and Sweden. Meatballs is a favorite in Sweden. Even Italians love meatballs and serve them in tomatoe sauce. In this sauce I have added even a touch of France with herbs from Provence.

Cauliflower Pizza

Ideal for anyone who wants to eat less carbohydrates, is gluten intolerant or just want to make a really yummy pizza with full-bodied taste. What you top the cauliflower pizza with, you choose yourself.

Butter Chicken with Naan Bread

Butter Chicken is one of the most popular Indian curries around the world. It is aromatic golden chicken pieces in an incredible creamy curry sauce. Try and feel how easy it is to make yourself at home.

“Smörgåstårta” – Sandwich Cake

Swedish Smörgåstårta is a savory cake. It’s delicious. The Sandwich cake or Smörgåstårta is a speciality of Sweden. The cake is served at parties. Instead of cream and sugary decorations it can be decorated with raddishes, eggs, dill, salmon, prawns, ham, tomatoes, cucumbers to name a few toppings. The sky is the limit! One piece is a whole meal.

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.

Coconut and Lentil Dahl

Indians love their Dahls. It is comfort food and special from region to region. It is an ancient dish and the ingredients can vary as you like. This Green Lentil Dahl is totally vegetarian.

Lentil Stew with Poached Eggs

This Lentil Stew with bacon and vegetables is a fast and light meal. The poached egg makes it feel luxurious and challenging to make.

Cod in Moroccan Tomatoe Sauce

How about cod in a delicious rich tomato sauce with flavors from Morocco? Served with rice and a crispy almond and pea salad. This is real comfort food.

Classic Pico de Gallo

Fresh tomato salsa with garlic, coriander and red chili as a seasoning. A Pico de Gallo is perfect to serve with a barbecue or taco evening!

Protein Rich Bowl

This is a really fast and easy Rich Protein Bowl. It is made with few ingredients. The great thing with Bowls is you can use whatever you have.

Specialities of Buffalo

Specialities of Buffalo served together, Beef on Weck and Buffalo Chicken Wings. It is a meal to die for. And it is amazing to be able to make it restaurant style at home!

Restaurant-Style Buffalo Chicken Wings

Crispy Buffalo Chicken Wings – This extremely popular creation came out of a New York restaurant in the 60’s. They covered them in a special sauce and served them with a side of celery and blue cheese. Since then, Buffalo wings have become game day food in the United States served at bars, restaurants or ordered as take out. It is popular around the world. Now I have made them at home and found the secret of the sauce. You can make them too!


Björg Farstad


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