Norwegian Vikings and Culinary
No matter how much they write about Norway, everyone who comes here has a lot of words about this mysterious country.
No matter how much they write about Norway, about its amazing nature and ecology, everyone who comes here will have many more words about this distant mysterious country. And for everyone, Norway is different, with its own taste and smell.
Pure emerald water, low clouds, salty sea wind, harsh cliffs, high mountains, fjords crashing into the land - it is in such scenery that it is easy to imagine how long-time warlike Viking rooks swam here. Surprisingly, the fact is: Norway’s landscapes have not changed much since then, and even blond statuesque Vikings with blue eyes still walk this ancient land. Only now for them the main conquest is nature itself, the preservation of which has become one of the most important life values.
Probably, if every day to observe the pristine beauty of landscapes, breathe clean air and enjoy all the possible gifts of nature, a truly conscious attitude is born towards what is now commonly called the word "ecology". For any Norwegian, the house does not end at home, because they don’t sell bottled drinking water here, they drink clean and tasty water right from the tap, pedantically sort the garbage, and try to use the energy of the sun and mountain rivers.
The power of creativity, manifested in nature, also gives rise to a desire to develop their own talents. Outstanding people lived and worked in Norway: artist Edward Munch, composer Edward Grieg, playwright Henryk Ibsen, writer Knut Gamsun and others. You can touch their work in the capital of Norway, Oslo, visiting numerous museums. We also recommend that you drop in the legendary Café Engebret restaurant and sit down at the table that Henryk Ibsen liked to dine at. In Oslo, much is surprising, for example, the unique sculpture park of Gustav Vigeland. Perhaps nowhere else in the world can one see so many human emotions, feelings and emotions expressed in sculpture in one space.
In general, a trip to Norway can be different: in winter, ski resorts await you, the end of winter and early spring - the best time to go beyond the Arctic Circle, where you can see the northern lights with your own eyes. A fjord cruise will never be forgotten: bewitching views of cliffs and mountain peaks, the expanse of the sea and lakes in milky fog.
It is difficult to decide what is more attractive in Norway - fantastic fjords, snow-white mountain slopes or a quiet holiday on the lakes. Or walks in Norwegian towns? Such as Stavanger - a city located on the seashore. Here, colorful wooden houses and street cafes are comfortably located on the promenade next to the slender rows of beautiful yachts and speedboats. In the old Stavanger, views of the streets with snow-white wooden houses decorated with flowers will bring real joy. Once upon a time, sardine production flourished here. In the city center it is worth visiting the old canning factory, which today has become a museum: the children will like the tour very much! And if you're lucky with the weather, do not miss the chance to rush across the sea on a racing boat: you have a surge of adrenaline! Having landed on one of the many picturesque islands, you will feel peace and a state close to almost absolute harmony. The first thing that catches your eye in any country is people. One gets the feeling that in Norway absolutely everything is slim and fit. It is not deceptive: in addition to the fact that the Norwegians lead a healthy lifestyle, what they eat is important. The history of the country is connected with the sea, so fish and seafood in the local cuisine prevail. They eat good, tasty and natural food.
Just like environmental pollution, all food pollution is condemned here. Even ordinary milk, which is produced by many private farms, passes serious control on a variety of harmful substances. For example, this is happening at TINE, which in the country is practically a monopolist in the production of dairy products. Under this respected brand, the famous Jarlsberg is made - cheese of golden yellow color with large round eyes. Norwegian cheese makers managed to create a natural and versatile product suitable for sandwiches and light canapes with dried fruits, as well as for festive dishes. Norwegians are proud of their famous compatriot and keep his recipe a strict secret. Only a few TINE initiates know Jarlsberg's recipe. It is worth trying an unusual, but, undoubtedly, curious in taste Gudbrandsdalen. Traditional brown cheese with caramel flavor reminiscent of a native boiled condensed milk.
They make it with the addition of whey, eat it in different ways: with crackers, prepare desserts and even hot dishes.
Refined goat cheeses, such as the Norwegian Snofrisk, have long been recognized as cheese lovers. “Snofrisk” - “fresh as snow”, soft and delicate, with a bright characteristic aroma - perfectly conveys the Norwegian approach to food. The composition of this cheese is only goat milk, a little cow cream and a pinch of salt - without dyes, flavors and stabilizers. The taste of natural products is another striking impression that can be brought from Norway. And you can remind yourself of the trip by buying a piece of aged Yarlsberg in the store - after all, all these cheeses are sold in Russia today.
The basis of any good cuisine is good products. This principle is fully implemented by a team of professionals from the Norwegian Culinary Institute.
The Institute is a whole gastronomic state, where at the same time they develop interesting recipes, train and arrange shows and master classes. Here they test and create new products, working in close collaboration with manufacturers. The taste and quality of TINE cheeses is largely the merit of the Institute's professionals. Indeed, many who form the local market for products are sincerely passionate about the ideas of promoting good cuisine and high quality.
In Norway, they love milkIndeed, the Norwegians, in terms of per capita, are breaking all milk consumption records worldwide. A variety of dairy products and cheeses, they also eat in large quantities. Quality control of milk begins at the dairy farm, where its composition is evaluated by a computer.
Panakota from the Snofrisk cheeseRecipe from the chef of the Culinary Institute of Norway Daniel Rouger Madsen.
For 4 servings:• 125 g of Snofrisk cheese • 200 ml of heavy cream • 100 ml of milk, vanilla pod • grated zest of 1 lemon • 4 tbsp. l sugar • 2 leaves of gelatin
- Soak gelatin in milk. Combine cream, sugar, zest and vanilla. Bring to a boil and simmer for 10 minutes over medium heat. Strain and remove the vanilla.
- Heat milk with gelatin and Snofrisk cheese over low heat, do not boil.
- Combine the milk mixture with the cream, cool. Pour into a glass mold and allow to freeze in the refrigerator.
We thank the Norwegian Tourism Council at the Embassy of the Kingdom of Norway in the Russian Federation (www.visitnorway.ru) and the company TINE
PHOTO: JOHAN BERGE / INNOVATION NORWAY, NIELS JØRGENSEN / INNOVATION NORWAY, C.H./ INNOVATION NORWAY, GABY BOHLE / INNOVATION NORWAY, CASPER TYPJERG / INNOVATION NORWAY, MARTE KOPPERUDNERNOVERNOVERNOVERNOVERNOVERNOVERNOVANOVERNOVANOVERNOVANOVORNOVAYNOV