The Culinary Adventures of an American in Norway By Whitney Love

TAKK FOR MATEN
The Culinary Adventures of an American in Norway
By Whitney Love
www.thanksforthefood.com
TAKK
FOR
MATEN
The Culinary Adventures of an American in Norway
www.thanksforthefood.com
www.thanksforthefood.com
TAKK FOR MATEN:
The Culinary Adventures of an American in Norway
Publication February 2014
Written and published by Whitney Love.
Cover and recipe photos by Whitney Love.
Editing, cover design and layout by Thrive SBS.
Version 1.0 © Copyright 2014
Whitney Love and ThanksForTheFood.com
All rights reserved.
Copyright
This publication may not be reproduced, stored or transmitted in any form or by any
means, electronic, mechanical or otherwise, without prior written consent from the
publisher. Reviewers may use brief passages in reviews.
You may store the pdf on your computer and backup storage devices. You may also
print one copy of this book for your own personal use.
Disclaimer
The information contained in this book is based on the author’s personal culinary
experience and study. You should use the recipes that follow as you see fit. However,
the author is not personally responsible for any problems that may arise as a result of
preparing one of these recipes.
In addition, some links included in this document are affiliate links. This means the
author may earn a commission if you use that link to make a purchase. Every care
has been made to ensure that only products the author uses and trusts have been
included, whether an affiliate relationship is in place or not.
www.thanksforthefood.com
Acknowledgements
This cookbook would not have been possible without the love and support of my
friends and family. They come from all corners of the globe and have enriched my life
– and kitchen – with their stories and recipes.
To my beloved and darling Øyvind, thank you for showing me Norway with a new
set of eyes and helping me to fall in love all over again with your home country. I
am forever indebted to the kindness and faith you have shown in me, your generous
spirit and your unwavering loyalty. Without you, this project would have remained an
idea.
www.thanksforthefood.com
PREFACE
Thank you for buying this cookbook! It is the result of many passionate hours in the
kitchen and at the keyboard.
You will quickly learn that I love cooking, I love food and I love Norway. So, my
intention for what follows is, quite simply, to get you closer to Norway through the
Norwegian recipes that I enjoy.
I will share a bit about using the metric system, where to buy certain essential, but
hard-to-find ingredients, as well as my personal insights about life here. However,
in no way is this book meant to serve as an academic body of work about cooking,
Norway or Norwegian food traditions.
Should you have questions about something not mentioned here or have
questions about Norway in general, please feel free to contact me on my blog,
ThanksForTheFood.com: A Norwegian Food Blog.
www.thanksforthefood.com
TABLE OF CONTENTS
An Introduction
Norway At A Glance
Measurements And Hard To Find Ingredients
Norwegian Food FAQ
Appetizers And Snacks
Smoked Salmon Wraps
Shrimp Sandwich with Homemade Mayonnaise
Main Courses And Dinners
Potato Dumplings
Norwegian Meat and Potato Stew
Poached Salmon
Norwegian Meatballs with Gravy
Salmon Fish Cakes
Desserts And Sweet Treats
Coconut Macaroons
Norwegian Cinamon Buns
Norwegian Gingerbread
Christmas Cookies
Hazelnut Macaroons
www.thanksforthefood.com
WHITNEY LOVE
AN INTRODUCTION
My name is Whitney and I am an American living and working in Norway since
2007. I have fallen in love with both the Norwegian way of life and the cuisine of
my adopted country. I fell in love with Norwegian cuisine so much, that in 2009, I
started a food blog (Thanks For The Food, A Norwegian Food Blog) to document my
culinary adventures.
I am ridiculously over-concerned with food quality and integrity. This means I am
obsessed with knowing where my food comes from, how it was produced and how the
food I eat affects how I (and the people who grew/raised/processed my food) live.
It also means that I try to avoid using ingredients that I cannot pronounce, or that
were not available for home cooks like me 100 years ago. You will not find high
fructose anything in my kitchen and, for the most part, you will not find processed,
convenience foods either.
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