MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

RECIPES – MY LITTLE NORWAY Christmas Rib. Ribbe (roast pork rib) is a classic on the Norwegian Christmas table. The rib, which is actually a whole side of pork rather than just spare ribs, is very rich and juicy and is therefore served with equally rich and juicy trimmings: Cowberry sauce, sauerkraut, potatoes, thick gravy, Christmas sausage, apples and

prunes.

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

FINNBIFF OR REINDEER STEW 5 cruched juniper berries. 1/2 teaspoon of dried thyme. Salt and pepper to taste. Method. Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables.

NORWEGIAN ROAST RIB

Christmas Rib isn't just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas.

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the SEASON TO PICK BLUEBERRIES Blueberry season is generally in late August in Tromsø but earlier in the south. The size and quality of the blueberry depends on the summer season. If it is a hot summer the berries can grow big and ripen quickly but if the summer is cold then the berries are smaller and

take longer to

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

RECIPES – MY LITTLE NORWAY Christmas Rib. Ribbe (roast pork rib) is a classic on the Norwegian Christmas table. The rib, which is actually a whole side of pork rather than just spare ribs, is very rich and juicy and is therefore served with equally rich and juicy trimmings: Cowberry sauce, sauerkraut, potatoes, thick gravy, Christmas sausage, apples and

prunes.

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

FINNBIFF OR REINDEER STEW 5 cruched juniper berries. 1/2 teaspoon of dried thyme. Salt and pepper to taste. Method. Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables.

NORWEGIAN ROAST RIB

Christmas Rib isn't just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas.

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the SEASON TO PICK BLUEBERRIES Blueberry season is generally in late August in Tromsø but earlier in the south. The size and quality of the blueberry depends on the summer season. If it is a hot summer the berries can grow big and ripen quickly but if the summer is cold then the berries are smaller and

take longer to

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

RECIPES – MY LITTLE NORWAY Christmas Rib. Ribbe (roast pork rib) is a classic on the Norwegian Christmas table. The rib, which is actually a whole side of pork rather than just spare ribs, is very rich and juicy and is therefore served with equally rich and juicy trimmings: Cowberry sauce, sauerkraut, potatoes, thick gravy, Christmas sausage, apples and

prunes.

LAPSKAUS – MY LITTLE NORWAY 1/4 leek. 200g cooked chicken pieces. 200g cooked salty bacon bits*. 500mls water. 1 chicken stock cube. pepper, parsley. Bring to boil and simmer for at least 30mins. Serve with crusty bread, pita bread – or even better, Norwegian flat-bread. *Salty bacon or ham NORWEGIAN EASTER TRADITIONS Easter in Norway is a time of renewing. Spring is in the air and the sun has returned. New life creeps into the landscape, homes are redecorated with Summer colours and Norwegians enjoy the outdoors with snow activities. This time of year marks th HOW MUCH DO PEOPLE EARN IN NORWAY? There is a rumour going around the world that wages in Norway are high. They are. Below is a presentation from government statistics as well as information from private people about how much certain jobs pay in Norway. I have focused on the main jobs that people look at when wanting to immigrate to Norway. NORWEGIAN ELF: NISSE The barn elf, or fjøsnissen in Norwegian, is a creature from Scandinavian folklore. He was often described as a short man, "no bigger than a horse's head", wearing grey clothes, knickerbockers and a red hat similar to what Norwegian farmers would wear. HOW TO SURVIVE THE DARK WINTERS Surviving the winter is a consistent process. You need to prepare the body and mind by maintaining good routines and habits all year round. Cod Liver Oil. It is a well known that cod liver oil helps your body to soak up the goodness of the sunlight. Cod liver oil has good omega-3 fatty acids, vitamin A and vitamin D.

REINDEER IN NORWAY

Reindeer skin is used as outside clothing and shoes, and also as throw rugs. Sami use the skin for dressing their lavvos. It is also common to dress snow caves or places like the Igloo Hotel in Alta with reindeer fur as it is the best to use in Norway for warmth. Reindeer fur is quite bristly and thick. SEASON TO PICK BLUEBERRIES Blueberry season is generally in late August in Tromsø but earlier in the south. The size and quality of the blueberry depends on the summer season. If it is a hot summer the berries can grow big and ripen quickly but if the summer is cold then the berries are smaller and

take longer to

PRIMSTAV: WINTER SOLSTICE Primstav: Winter Solstice. On the 22nd of December is Winter Solstice. It can also be on the 21st of December depending on the turning of the sun, however, the day of the 22nd is considered the shortest of the year. The 13th of December used to be considered the shortest day when the Julian calendar was in

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose.

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof KRUMKAKER – MY LITTLE NORWAY 150g of plain flour. Method: Whisk egg and sugar together until light. Pour in cooled melted butter and mix. Sift in the flour and gently fold into the mixture. Let stand for about 30 minutes. The batter should seem a little thick but oily. Warm the iron. Grease the iron with a little spray oil. FINNBIFF OR REINDEER STEW 5 cruched juniper berries. 1/2 teaspoon of dried thyme. Salt and pepper to taste. Method. Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the NORWEGIAN ELF: NISSE The barn elf, or fjøsnissen in Norwegian, is a creature from Scandinavian folklore. He was often described as a short man, "no bigger than a horse's head", wearing grey clothes, knickerbockers and a red hat similar to what Norwegian farmers would wear. SEARCH RESULTS FOR “SMULTRING” Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose.

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof KRUMKAKER – MY LITTLE NORWAY 150g of plain flour. Method: Whisk egg and sugar together until light. Pour in cooled melted butter and mix. Sift in the flour and gently fold into the mixture. Let stand for about 30 minutes. The batter should seem a little thick but oily. Warm the iron. Grease the iron with a little spray oil. FINNBIFF OR REINDEER STEW 5 cruched juniper berries. 1/2 teaspoon of dried thyme. Salt and pepper to taste. Method. Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the NORWEGIAN ELF: NISSE The barn elf, or fjøsnissen in Norwegian, is a creature from Scandinavian folklore. He was often described as a short man, "no bigger than a horse's head", wearing grey clothes, knickerbockers and a red hat similar to what Norwegian farmers would wear. SEARCH RESULTS FOR “SMULTRING” Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

RECIPES – MY LITTLE NORWAY Christmas Rib. Ribbe (roast pork rib) is a classic on the Norwegian Christmas table. The rib, which is actually a whole side of pork rather than just spare ribs, is very rich and juicy and is therefore served with equally rich and juicy trimmings: Cowberry sauce, sauerkraut, potatoes, thick gravy, Christmas sausage, apples and

prunes.

ABOUT – MY LITTLE NORWAY My Little Norway began with its first post, The Artic Circle Rocks, on the 10th of August 2008! This site started out as a photography blog, which then expanded to writings and videos as readers became curious about life in Norway. I produce original content from my personal experiences, knowledge, readings and research. KRUMKAKER – MY LITTLE NORWAY 150g of plain flour. Method: Whisk egg and sugar together until light. Pour in cooled melted butter and mix. Sift in the flour and gently fold into the mixture. Let stand for about 30 minutes. The batter should seem a little thick but oily. Warm the iron. Grease the iron with a little spray oil.

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

NORWEGIAN ROAST RIB

Christmas Rib isn't just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas.

NORWEGIAN FLATBREAD

Oat Flatbread. 1kg oat flour, 6oo mls of water and 1 teaspoon of salt. It can be useful to use a pasta machine to roll this dough out before the last thinning roll. Bake on a lower heat. Pea Flour Flatbread. 1kg of pea flour, 400 mls of water and 1/2 teaspoon salt. This one can get a little thick so cook on a low heat. HOW MUCH DO PEOPLE EARN IN NORWAY? There is a rumour going around the world that wages in Norway are high. They are. Below is a presentation from government statistics as well as information from private people about how much certain jobs pay in Norway. I have focused on the main jobs that people look at when wanting to immigrate to Norway. SEARCH RESULTS FOR “SMULTRING” Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

PRIMSTAV: WINTER SOLSTICE Primstav: Winter Solstice. On the 22nd of December is Winter Solstice. It can also be on the 21st of December depending on the turning of the sun, however, the day of the 22nd is considered the shortest of the year. The 13th of December used to be considered the shortest day when the Julian calendar was in SEASON TO PICK BLUEBERRIES Blueberry season is generally in late August in Tromsø but earlier in the south. The size and quality of the blueberry depends on the summer season. If it is a hot summer the berries can grow big and ripen quickly but if the summer is cold then the berries are smaller and

take longer to

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. KRUMKAKER – MY LITTLE NORWAY 150g of plain flour. Method: Whisk egg and sugar together until light. Pour in cooled melted butter and mix. Sift in the flour and gently fold into the mixture. Let stand for about 30 minutes. The batter should seem a little thick but oily. Warm the iron. Grease the iron with a little spray oil. HOW MUCH DO PEOPLE EARN IN NORWAY? There is a rumour going around the world that wages in Norway are high. They are. Below is a presentation from government statistics as well as information from private people about how much certain jobs pay in Norway. I have focused on the main jobs that people look at when wanting to immigrate to Norway. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the

NORWEGIAN ROAST RIB

Christmas Rib isn't just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas. NORWEGIAN CAKES FOR NATIONAL DAY Bløtkake, or layer cake, is the featured cake at 17 of May. It is a dry sponge cake filled with layers of fresh cream and lots of berries. There are two varieties, one with a cream cover which is called bløtkake and the other has a marzipan cover called marsipankake. There are also several other cakes that are popular for National Day.

MY LITTLE NORWAY

Juletid (Christmas time) is a celebration of traditions and family in Norway. With the fall of winter snow and the wonderful displays of Northern Lights, Norwegians sit round their fire places, dance around the Christmas tree, enjoy rich food and share julefryd (Christmas

cheer)

NORWEGIAN HOUSES

In the old days, it was common for Norwegian houses to grow grass on the roof. Cottage roofs were made out of tree bark and to keep it from curling up the old folk would put turf on top. The grass held the turf down, keeping it on the roof and during the Summers the grass (and weeds) would shoot and flower. As it turned out the turf on the roof

KRANSEKAKE RECIPE

3 decilitres of icing sugar. Step 1. Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. KRUMKAKER – MY LITTLE NORWAY 150g of plain flour. Method: Whisk egg and sugar together until light. Pour in cooled melted butter and mix. Sift in the flour and gently fold into the mixture. Let stand for about 30 minutes. The batter should seem a little thick but oily. Warm the iron. Grease the iron with a little spray oil. HOW MUCH DO PEOPLE EARN IN NORWAY? There is a rumour going around the world that wages in Norway are high. They are. Below is a presentation from government statistics as well as information from private people about how much certain jobs pay in Norway. I have focused on the main jobs that people look at when wanting to immigrate to Norway. BUNAD – NORWEGIAN TRADITIONAL COSTUMES – MY LITTLE NORWAY The bunad, meaning ‘clothing’, is a fairly recent development in Norwegian culture. The more ‘authentic’ bunads are modelled off old folk attire worn in certain regions that developed over the centuries. Even though old folk wear (commonly called ‘folk

costumes’ in

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the

NORWEGIAN ROAST RIB

Christmas Rib isn't just for Christmas dinner but the whole Christmas season. Likewise with the other traditional dishes, lutefisk and pinnekjøtt. Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket. But, fresh rib is typical for Christmas. NORWEGIAN CAKES FOR NATIONAL DAY Bløtkake, or layer cake, is the featured cake at 17 of May. It is a dry sponge cake filled with layers of fresh cream and lots of berries. There are two varieties, one with a cream cover which is called bløtkake and the other has a marzipan cover called marsipankake. There are also several other cakes that are popular for National Day. RECIPES – MY LITTLE NORWAY Christmas Rib. Ribbe (roast pork rib) is a classic on the Norwegian Christmas table. The rib, which is actually a whole side of pork rather than just spare ribs, is very rich and juicy and is therefore served with equally rich and juicy trimmings: Cowberry sauce, sauerkraut, potatoes, thick gravy, Christmas sausage, apples and

prunes.

EXPERIENCES

Arctic Cathedral. The Arctic Cathedral is a landmark in Tromsø standing at the end of the bridge on the mainland. Its ‘Cathedral’ status is only a nickname, as it is actually a parish church of the Church of Noway. The architecture is quite unique and there is some debate whether it looks like an iceberg, a Sami lavvu or a fish-drying

rack.

HOW TO EAT PØLSE

In Norway you can buy crispy onions in a packet but to make your own. Chop the onions, roll them in a batter (like for fried fish or Corn Dogs), then fry them in a pan of oil til crispy. Make sure you drain them well. You could also have crispy bacon instead – dice the bacon

and fry in

LONGEST WORD

As Norwegians have a natural mumble, it’s nearly impossible to know what they mean unless you know the context. However, Norwegians love their language and they always use it to get a laugh out of life. There was a radio competition a few years back to create the LAPSKAUS – MY LITTLE NORWAY 1/4 leek. 200g cooked chicken pieces. 200g cooked salty bacon bits*. 500mls water. 1 chicken stock cube. pepper, parsley. Bring to boil and simmer for at least 30mins. Serve with crusty bread, pita bread – or even better, Norwegian flat-bread. *Salty bacon or ham FINNBIFF OR REINDEER STEW 5 cruched juniper berries. 1/2 teaspoon of dried thyme. Salt and pepper to taste. Method. Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables. NORWEGIAN ELF: NISSE The barn elf, or fjøsnissen in Norwegian, is a creature from Scandinavian folklore. He was often described as a short man, "no bigger than a horse's head", wearing grey clothes, knickerbockers and a red hat similar to what Norwegian farmers would wear.

REINDEER IN NORWAY

Reindeer skin is used as outside clothing and shoes, and also as throw rugs. Sami use the skin for dressing their lavvos. It is also common to dress snow caves or places like the Igloo Hotel in Alta with reindeer fur as it is the best to use in Norway for warmth. Reindeer fur is quite bristly and thick. PRIMSTAV: WINTER SOLSTICE Primstav: Winter Solstice. On the 22nd of December is Winter Solstice. It can also be on the 21st of December depending on the turning of the sun, however, the day of the 22nd is considered the shortest of the year. The 13th of December used to be considered the shortest day when the Julian calendar was in SEASON TO PICK BLUEBERRIES Blueberry season is generally in late August in Tromsø but earlier in the south. The size and quality of the blueberry depends on the summer season. If it is a hot summer the berries can grow big and ripen quickly but if the summer is cold then the berries are smaller and

take longer to

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