Category Archives: Norwegian

The Land of the Midnight Sun

So…it’s been a while. I blame it on the summer holiday, or lack thereof. I’ve spent three months back home in Norway now and I’ve been working most of the time. I have cooked and baked, I just haven’t had the time to blog about it. I have just returned to New York and I have about a week off before school starts so I thought I would take the time to blog about at least one of the things I’ve made this summer. I went away twice this summer, a week in London and a week in the North of Norway. In the North I visited my grandparents who live in a small town right by the mountains and the fjord. It’s a really beautiful part of Norway, very different from Oslo. I was there in the middle of the summer when there is 24 hr sunlight. It feels very strange because the sun really never sets, it’s always light out which makes it really hard to go to sleep at a reasonable hour.

I took this picture around midnight, from my grandparents’ garden.

But I really loved going there this summer, just to experience the nature, the sea, and of course to spend some time with my family. I always eat well when I’m up there. My grandmother bakes really good bread and she always has a couple of nice cakes ready to go. While I was there, the rhubarb in the garden was growing by the day, so I made rhubarb pies a couple of times. They were very good, but we Norwegians live for strawberry season so I knew I had to make something with strawberries. Then, I spotted this recipe in a magazine and I knew that this was the cake I wanted to make. It was really delicious, fairly simple to make, and very different from anything I’ve made before. I followed the recipe to a tee, but if I were to make this cake again I would make a few changes. Instead of using half of the oat crackers on top of the cake, I would mix in a couple more tablespoons of melted butter and made a firm crust under the cake instead. Also, I’m not a big fan of cognac, so I would just leave that out.

Here’s me with the cake, mountains and fjord in the background.

The top of my cake, my dad showed me how to slice the strawberries so they would look nice. (The one on the bottom, the one that doesn’t look so nice, that’s the one I sliced)

Frozen strawberry cheesecake

(yields about 12 slices)

300 g oat crackers (or Graham crackers)

3 tbsp butter, melted

3 eggs

250 g cream cheese

1.5 tsp vanilla extract (or 1 tbsp vanilla sugar)

1 dl powdered sugar

1 orange

3 dl whipping cream

500 g fresh strawberries

4 tbsp cognac (optional)


  1. Lightly butter a 24 cm spring form pan.
  2. Crush the crackers and add the melted butter. Add half of the crackers to the cake pan and press down with your hands so that all the crumbs are packed firmly (or add all the crumbs now, instead of using half on the top of the cake).
  3. Separate the egg whites from the yolks. Mix the yolks with the cream cheese, vanilla and powdered sugar until the texture is creamy. Zest the orange and add the zest to the mixture.
  4. Whip the egg whites until they form soft peaks. In a separate bowl, whip the cream.
  5. Mix the cheese mixture with the egg whites and the whipped cream.
  6. Mash the strawberries with some powdered sugar and the cognac, if using.
  7. Pour half of the cheese/cream mixture on top of your cake base, and spread all of the strawberries on top. Follow with the rest of the cheese mixture, then the rest of your oat cracker crumbs (unless you used it all for the base of the cake).
  8. Cover your cake and place in the freezer for at least four hours. Take it out of the freezer and place on a serving dish 30 minutes before serving. Decorate with fresh strawberries.
  9. Enjoy!


Looks pretty good, non?

Another picture from my adventure in the North.

Thanks for stopping by!



The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I know this post is a day late, the reveal date is the 27th December, but I have been very busy so far this holiday season.

The house is a little crooked and I didn’t get any good pictures, but I still think the house is pretty cute.

After skipping out on last month’s Daring Bakers’ Challenge it was time for me to get back into the game. Since I am from Norway I thought I should use the Scandinavian recipe. After reading through it I realized that it was not the same recipe we normally use in Norway. I added half a teaspoon of pepper, making my house a Norwegian pepper cake house (Pepperkakehus) instead of a gingerbread house. I had a lot of fun doing this challenge and I’m happy with the way my house turned out even though it looks like it was made by kids. I had good decorating help from Brittany and we had a great night with some friends decorating gingerbread men.

I think this will be it for now, I’m in Norway enjoying the holidays and the snow. Happy holidays to all my readers!

Vafler – Norwegian Waffles


With this post I am saying goodbye to Norway for a while. After a short trip to London I will be heading to New York to start my master degree in Nutrition and Dietetics 🙂 These waffles are so good, and totally different from Belgian waffles. They are less sweet and the batter is very runny. And look at the shape! Each waffle is shaped into smaller heart pieces, usually four or five per waffle. Traditional Norwegian waffles are usually eaten on special occations, and can even be made into a cake by stacking several on top of each other with some kind of filling in between. Normally though, the waffles are simply served with jam or Norwegian “brown cheese” when your friends or family come over. These may look very simple, but sometimes there’s nothing more delicious than a warm waffle with jam and a dollop of sour cream. When I was younger my parents often took me out cross-country skiing in the woods around Oslo or at our cabin in the mountains. Around the more popular skiing areas, little cabins will sell hot cocoa, buns and waffles. After a 20 km trip in -10C nothing beats a huge warm waffle with loads of jam and sour cream! So, imagine yourself on the top of a snow covered mountain in Norway, and serve these with coffee tonight.

Recipe (about 5 waffles)

2 dl plain flour

2 tbsp sugar

1 tsp baking powder

1/4 tsp salt

1 tsp cardamom

3 dl milk or butter milk

2 eggs

2 tbsp melted butter


1) Mix flour, sugar, baking powder, salt and cardamom.

2) Add half the milk and stir until there are no lumps.

3) Add the rest of the milk, whisked eggs and the melted butter. Stir.

4) Let the batter rest for at least 15 minutes before cooking.

5) Cook the waffles in a Norwegian waffle iron, until golden brown. Serve immediately with your choice of topping.

Source: Fra boller til burritos (Norwegian cookbook)