Archive for category Food and drink
Where to eat: Erlandsens, Halden
Posted by admin in Food and drink on October 27, 2010
Did you know that Norway’s oldest pâtisserie could be found in Halden? Located on the main pedestrian street, Erlandsens Conditori has been in business since 1865. The dark wood interior is a cosy place to chill out for an hour or two, catching up with friends, watching life go by through the big windows or reading the papers. There is even a piano, which is used for some of the weekly concert evenings that take place here. The original shop was run by Roy Nomell, who for 40 years delighted locals and visitors alike with his unique cakes. Today the shop sells bread and both hot and cold dishes in addition to the famous cakes, as well as offering a good selection of coffees and teas. And they have recently started their own production of home-made chocolates – now this is something I definitely will have to check out. Watch this space for an update very soon.
Storgata 10. Tel: 69 18 15 49; www.erlandsensconditori.no (Norwegian only). Open Mon-Fri 8am-4pm, Sat 9am-3pm. Concerts Sat at 9pm. Closed Sun.
Thinthan Thai Food, Sarpsborg
Posted by admin in Food and drink on October 12, 2010
Opened in 2008, and run by a group of expatriate Thai women, who quite simply serve the best Thai food in Sarpsborg, if not the whole of Østfold. The unassuming roadside takeaway offers an extensive selection of dishes (some 40 main courses feature on the menu), including classics such as green curry or pad thai, among many others. All dishes use the freshest ingredients, and are prepared on the premises while you wait. Authentic food, friendly service and affordable prices. Expect to pay around 100Kr for a substantial main course, including rice.
Hafslundsgate 26. Tel: 69 14 14 53, www.thai-mat.no (Norwegian only). Open Mon-Thur 10am-9pm, Fri 10am-10pm, Sat-Sun noon-10pm.
Where to eat: Chang Cheng, Fredrikstad
Posted by admin in Food and drink on September 23, 2010
Fredrikstad’s most popular Chinese restaurant, Chang Cheng, burned down in October 2008, but reopened, completely transformed a year later, on new premises on Storgata. The spacious restaurant is not exactly a gourmet haunt (it dishes out standard Chinese food rather watered down for Western palates), but it’s a decent option for a reasonably-priced dinner in pleasant, modern surrounds. Friendly service and affordable beer (about 60Kr for a pint). The Mongolian BBQ buffet is good value for money for big appetites. Expect to pay between 140-180Kr for a main course.
Storgata 15. Tel: 69 31 71 77, no website.
Where to eat: Bakgården, Halden
Posted by admin in Food and drink on August 30, 2010
This restaurant, in a side street just off Halden’s main pedestrian street, is a reliable option for both lunch and dinner. You can sit in the secluded patio in summer, and make the most of the sunshine, or opt to eat inside in winter. The main dining room is cosy, with its wooden interior, original art on the walls, table cloths and candle light, and there are a couple of additional smaller rooms, as well as a room reserved for private functions, should you want more privacy. The reasonably priced menu features brasserie-style food at lunchtime, including salads, sandwiches, omelette, tapas and even English breakfast and fish and chips (yes!), while in the evening slightly more elaborate dishes make their appearance (often featuring locally caught fish or meat from the grill) and prices go up a notch – but not as much as one would expect. Pleasant atmosphere and service, together with good food, make this a good all-round choice.
Storgate 22B. Tel: 69 18 82 90, http://bakgarden-halden.no. Expect to pay around 100-150Kr for a main course at lunchtime, and around 200Kr for dinner.
Worth their weight in gold
Posted by admin in Food and drink, Nature and the great outdoors, Photos and videos on August 16, 2010
The chanterelle (cantharellus cibarius)
Posted by admin in Food and drink, Nature and the great outdoors on August 16, 2010
This highly prised mushroom, which comes in season here in Norway from as early as June, is super tasty, easy to recognise and can grow in big amounts – hence its popularity among wild mushroom enthusiasts. The Østfold forests are full of chanterelles this time of year, and it won’t take you long to find a spot where to pick some. Chanterelles like mixed woods (this means both pine and conifer) but also often grow along forest roads, so just keep your eyes peeled for dashes of gold on the forest floor as you drive around.
How to identify them:
- The cap: bright yellow to orange, smooth, often becomes wavy at the edge as the mushroom matures.
- The flesh: firm and white, tinged with yellow and smelling slightly fruity.
- The stalk: thick and full, not hollow.
- The gills: not true gills, but thick ridges, similarly coloured or lighter than the cap, that run part way down the stem.
Eat them fresh, dry them (on a tray covered with newpapers for 2-3 days, thereafter in a net, preferably somewhere airy), or freeze them (cook them first to get rid of as much of the water as possible). My preferred way of eating them is just fried, with a bit of salt and pepper, on a slice of bread. Or add cream, and a bit of nutmeg and cinnamon – they are delicious prepared this way too. And of course you can use chanterelles in many dishes (see links below). Don’t feel restricted to use them with meat only though. My sister makes a fantastic salmon and chanterelles lasagna – the two go very well together too.
More info, and some recipes, at www.mssf.org/cookbook/chanterelle.html and www.wild-harvest.com/pages/chanterelle.htm