How To Make Easy Norwegian Potato Soup – Potetsuppe

In the 1750’s, potatoes arrived in Norway. The Priests early on appreciated potatoes in Norway.  The Priests discovered how healthy the potato as it helped people that were sick because of the vitamin C.  As well it was easy to grow potatoes in the Norwegian soil.  The Priests spread the message the importance of eating potatoes from the pulpit.  This how the “Potato Priests” arose.

Here is a simple Norwegian potato soup to make which only has 7 basic ingredients.

Norwegian potato soup ingredients

  • 4 potatoes, peel & sliced
  • 1 larged chopped onion
  • 2 cups of milk
  • 2 tablespoons of butter
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • chopped parsley for garnish

See our recipe video to see how Karen Grete makes the Norwegian Potato Soup.


  1. Put sliced potatoes and chopped onion in a heavy 2-quart saucepan.
  2. Add salt
  3. Bring to boil
  4. Cook for 15 to 20 minutes,
  5. Cover with a lid
  6. Cook until potatoes are soft.
  7. Mashed potatoes and onions.
  8. Add milk, butter and pepper.
  9. Return to the heat and add milk, slowly, stirring continuously.
  10. Garnish with parsley.

This soup can be adjusted easily to add additional flavors such as chopped bacon or other herbs too.  As well you might like fresh ground pepper according to your taste too.

bowl of warm potato soup with parsley

I like to serve the Norwegian Potato Soupwarm with a slice of rye bread. cd211-photos2brye2bbread252c2bbrunsviger2b005blog

This is a simple recipe with just a few basic ingredients.  Perfect to make when you don’t have much in the refrigerator. Especially if it is cold outside and you don’t feel like running to the grocery store to buy groceries, this is a perfect soup recipe to make.


How to Make Danish Caramel Pudding – Karamelbudding

Over the years it became in fashion to make various cold puddings including this delicious Danish caramel pudding in Denmark.  This old fashioned Danish dessert dates back to the 1700’s in Denmark.  In the very old Danish cookbooks the dessert was referenced as “Brændt Craim” or Burnt Cream.  In the 1800’s, the dessert was referred to as Karamelbudding or Caramel Pudding in the Danish cookbooks. It is interesting to see that the name was updated over the years.

When I was growing up in Denmark, this delicious dessert was very common to serve. The Danish Caramel Pudding was written in cookbooks, served in restaurants and made in Danish homes. My guess because once refrigeration was in homes and restaurants then it was easy to make this dessert. Prior to the refrigerators Danes used iced-boxes which was a big wooden box with a metal clad and a big cube of ice.  So dairy was delivered daily from milkmen.

Below is a traditional way to make the Danish Caramel Pudding.


  • 2 cups of light cream
  • 4 Eggs and 1 egg yolk
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of sugar
  • 1 cup of sugar
  • 1/4 cup of water
  • whipped cream for decoration
  • almonds for decoration
  • fresh mint & red currants for garnish

See our YouTube video for recipe instructions.

I remember my mom making this traditional Danish dessert in the kitchen.  My mother made the caramel pudding in advanced either the night before or early in the morning. This is because the dessert has to cool down before serving.  So I suggest that you give yourself enough time to make this dessert.


Make the caramel first in the pan.

  1. Pour both the sugar and add the 1/4 cup of water into the frying pan. Keep stirring the sugar to avoid the sugar from burning. Keep the stove at the lowest temperature. As soon as the sauce starts browning and melted sugar reaches a nice amber color, turn off the stove.
  2. Next heat up either a mold, cake pan or a bundt pan so it is warm.  I am using a bundt pan because traditionally this pudding has center for the whipped cream.
  3. Recommend to use your oven mitts and pour the warm caramel into the warm mold. Swirl the mold. Tilt the mold to coat the bottom and sides evenly.
  4. Set the mold aside.  The caramel will harden while we make the custard.

Next make the custard

  1. Preheat oven at 325F.
  2. Pour the cream into a pot. Mix in the sugar. Add the vanilla to the cream.
  3. Next add the 4 eggs with the egg yolk in the same bowl. Whip the egg yolk and eggs. Add the warm cream into the eggs a little at a time. If you pour the cream into the eggs too quickly, the eggs will curdle!
  4. Pour the cream egg mixture into the cooled down mold.
  5. Fill a roasting pan up with water & up to about 1/3 of the mold. Place mold in the water bath. Cover the mold with parchment paper.
  6. Bake for 45 minutes.
  7. If you have time, let it cool and stick in the fridge overnight.
  8. Turn the mold carefully upside-down on a plate. Allow the dessert to cool down to room temperature.
  9. Serve chilled. Before serving the pudding decorate with almonds.


Before serving add in center whipped cream, red currents, mint leaf. If your pudding does not have a center for the whipped cream, do not worry. Just add the whipped cream on top of the pudding.  Or let your guests add whipped cream on their plate if need be.  It still tastes good.


If you do not have much time to cool down the dessert, it does taste good warm too.  But traditionally this Danish dessert is served cold.

Serve with a glass of milk, tea or coffee.  Skål! This is a delicious cool dessert to enjoy.

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How To Make Easy Swedish Raspberry Cave Cookies ☕ Hallongrottor


In the 1800’s, ladies in Sweden had coffee parties or in Swedish “kafferep”. It was a must at the coffee parties to have a cookie plate of 7 or more “småkakor” (little cookies) to serve the guests. The Swedish Raspberry Cave Cookies “Hallongrottor ” was one of the cookies to make. The Raspberry Cave Cookies are still very popular in Sweden.

There are all sorts of Swedish Raspberry Cave cookie recipes to try. A typical Swedish Raspberry Cave Cookie has a vanilla flavor with a raspberry preserve center. Typically the vanilla ingredient is either of vanilla sugar or ½ vanilla pod + 1 tsp sugar. As well the preserve is many times made of raspberry or lingonberry too.

Here our Raspberry Cave cookie recipe has 6 easy to find ingredients. It is a really fast and easy recipe to make. I usually have the two sticks of butter out on the counter when I start making the recipe. That way the butter is slightly soften and easier to work with when mixing it into the flour mixture. As well I used vanilla extract because I happen to have this in my kitchen cabinet. However vanilla sugar is very common to use too. In the future, we hope to make several other Swedish Raspberry Cave Cookie recipes with a variation of ingredients. We hope you like this simple version! 😀

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Swedish Raspberry Cave Cookie Recipe – Hallongrottor
🍪 Ingredients 🍪
2 sticks (226 G) butter / smör
2 cups of flour /mjöl
1 teaspoon of baking powder / bakpulver
1/2 a cup of sugar / socker
1 teaspoon of vanilla extract or vanilla sugar/ vaniljsocker
raspberry preserves / hallonsylt

-Preheat oven at 400°F / 200 grader
-Have 2 sticks of butter (which is the equivalent of 226 grams or 8 oz or 1 cup of butter) out on the counter so it softens up slightly and will be easier to work with.
-Mix flour, sugar, vanilla and baking powder together in a bowl. 🥄
-Cut the 2 sticks of soften butter into chunks and add to dry ingredients. Mix well using your fingers or a pastry cutter.
-Roll the dough into logs. Cut the logs into even slices.
-Roll each slice into a ball and place on a baking tray.
-Using your finger press into each ball.
-Fill each cookie with a teaspoon of raspberry preserves / hallonsylt
-Bake for 12- 15 minutes.

-Let the cookies cool on a rack.

-Serve with coffee, tea or even a glass of milk. ☕ 🍴 🎈


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How to Make Swedish Dill Potatoe Salad Recipe 🍴 Dillstuvad Potatis

Did you know that the first potatoes in Sweden was around 1655? Potatoes were documented at   Olof Rudbeck’s botanical garden in Uppsala, Sweden.

Recently, I went to a Midsummer celebration.  We danced around the Maypole (majstång  or  midsommarstång) and had traditional dishes such as 4 kinds of herring!! Which made me so happy to have 4 kinds of herring.  I just love herring!   🎈 🎉

It made me think to make the Swedish Dill Potatoe salad side dish.  It is perfect timing as I have so much dill, parsley and chives in my garden right now.  😀  This dish  goes with any summer dish such as grilled chicken, fish and even hotdogs.

Below is my recipe to mkae the Swedish Dill Potatoe Salad

🌼 Ingredients

  • 1 pound freshly boiled potatoes, cut into inch wide pieces
  • 1/2 tablespoon freshly ground white pepper
  • 3 heaping tablespoons chopped dill, parsley and/or chives

Béchamel sauce:

  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 1/3 cups whole milk or half milk/half cream
  • salt & pepper to taste

  1. Melt 1 tablespoon of butter in a saucepan over medium heat
  2. Add the flour & combine.
  3. Add cream or milk and whisk together.
  4. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
  5. Cut potatoes into inch wide pieces.
  6. Add salt and pepper to taste.
  7. Add the pre-cooked potatoes and heat through.
  8. Add half of the herbs.
Serve with either grilled chicken, steak or fish.  In Denmark, we typically have potatoe salad with hotdogs which is what I had with this recipe recently. 🍽️

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I love to bake with apples and was excited to get another round of apples from my apple tree. Unfortunately, I am not sure if we will get anything this year.  I did not see any apple flowers on our tree this spring.  So, I will have to buy apples for my baking this year. 

In the Scandinavina countries we like to eat a lot of rye bread.  So I like try to different rye bread recipes and this recipe as shredded apples.   The apple in the recipe makes the rye bread slightly softer and sweeter against the rustic rye flavor.


🌻Ingredients 🌻

  • 2 cups of whole wheat flour
  • 1 cup of rye flour
  • 5 ounces of water
  • 1/2 cup of shredded apples
  • 1 package of yeast
  • 1 teaspoon of salt
  • 1 tablespoon of oil
  • 1 tablespoon of sugar

Bake in the oven for 30 minutes at 425F.  See our instructions on our video on how to make this easy bread.

Serve with butter. You might want to add honey or a slice of cheese as well.  As well a glass of milk, a cup of tea or coffee goes great with the rye bread for either breakfast, lunch or as a snack.

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Comment below 👇👇👇

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How to Make Strawberry Rhubarb Salad 🍓

Rhubarb has been an important ingredient in Denmark since the 1800’s. Summer memories including gardens with rhubab growing in Danish garden’s such as my Mormor’s garden. As well, rhubarb recipes such as rabarbergrød.

Here is modern rhubarb recipe that I had in Bakken a couple summers ago.  One of the restaurants had a salad buffet with a rhubarb salad.  So simple and delicious.  I had never tried a rhubarb salad before.  This had a nice sweet citrus flavor. The rhubarb becomes softened slightly while soaking in the citrus juices. I have had this recipe on my mind since being a Bakken. Here I added sliced strawberries and mint to this salad recipe which compliments rhubarb very well too.

How to Make Strawberry Rhubarb Salad 🍓

☀Ingredients ☀
4 cups of thinly sliced rhubarb
1/2 a cup of orange juice
1/2 a cup of lemon juice 🍋
3/4 cup of sugar
Clean & slice 2 cups of strawberries. 🍓
Slice or tear fresh 3 or 4 mint leaves 
Toasted sliced almonds

-slice 4 cups of thinly sliced rhubarb

-Mix rhubarb, orange juice, lemon juice and sugar in a bowl.
-Let rhubarb mixture sit until slightly softened and releases its juices, about 30 minutes.
-Preheat oven to 350°. Toast sliced almonds until golden brown, 8–10 minutes. Let cool.
-Clean & slice 2 cups of strawberries.

-After 30 minutes mix in sliced strawberries and torn mint leaves and sprinkle toasted almonds over salad.
-Mix the strawberry rhubarb mixture in the bowl. 🥄

Serve the same day.  The salad will become too soft if served the next day.

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