Once apon a time travellers on Norwegian Railways sleeper trains were handed special tickets by the train chief.
‘These are for your breakfast, go to the hotel across from the station,’ the chief would explain to bemused travellers.
The sight on arrival in the grand hall of the grand hotel was a grand breakfast, an assortment of hot and cold foods that had no rival anywhere in the world.
Sadly this tradition has lapsed. On the sleeper trains between Oslo, the capital of Norway, and Bergen, Stavanger and Trondheim and between Trondheim and Bodø in the far north, a modest breakfast is served onboard.
The grandoise buffet breakfasts are becoming a thing of the past, but some hotels are clinging to tradition by presenting modest grand buffets.
Think of every possible breakfast food that is served across Europe, add the Norwegian love for loaves and fishes, cheeses and crispbreads, bacon and eggs, pickles and potatoes, and then something you never imagined.
Breads Cereals Cheeses - selection of Brunost, Gamalost, Gudbrandsdalsost, Jarlsberg, Norvegia, Pultost, Ridder, Snøfrisk Coffee Crackers Crispbreads Eggs - boiled, fried, poached Fish - Klippfisk (cod), Lutefisk (lyed cod or ling), Sild (herring) Leverpostej Milk Müseli Pickles Potato Flatbread (Lefse below) Potatoes Smoked Bacon, grilled to a crisp Smoked Salmon, served on Lefse or Toast Tea Toast Yoghurt
Lefse – 1
Traditional lefse is made with potatoes and rye flour.
1 kg potatoes, cooked whole, peeled, mashed 330 g rye flour 25 g butter 25 ml sour cream
Add flour to warm potatoes, form into a loose dough, leave overnight.
On a floured surface, roll dough as thin as possible without breaking it.
Fry in oil in a frying pan or dry on a hot griddle, turning constantly to prevent the surface burning.
Place on a plate, spread with butter-cream mixture, fold, cover with a teatowel.
Lefse – 2
This is a modern version.
1 litre milk 500 g pastry flour 500 g potatoes, cooked whole, peeled, mashed, cooled 125 g lard 125 g unsalted butter 30 ml sour cream 2 egg yolks Butter, for spreading
Bring butter, lard and milk slowly to the boil, pour into a large bowl, sieve and stir in the flour followed by the potatoes, cream and finally egg yolks. Fold onto a floured surface, knead into a soft dough.
Cut dough into equal pieces, roll into thin rounds. Dust each round with flour and stack until the dough is used up.
Shake the flour off, fry in oil in a frying pan or dry on a hot griddle, turning constantly until the flatbread is crispy.
Place on a plate, spread one half with butter, fold twice, cover with a teatowel. Repeat with each round.
Balkans ground beef paprika and pepper sausages Baltic fish purée made with sprats, tomato juice and cranberries spread on toast Continental (hotels) bread rolls, cereal bars, cheeses, coffee, cold cuts, croissants, fruit, honey, juices, pastries, tea, yoghurt English back bacon, baked beans, eggs (fried or poached), fried mushrooms, fried tomatoes, pork sausages, toast/scrambled eggs on toast, cereals Finland milk-rice pastries with egg-butter (piirakka) Denmark bread rolls, cheeses, jams/pastries (wienerbrød) Germany boiled eggs, bread rolls, cheeses, coffee, cold cuts, juices, pastries, pickles Irish (northern) back bacon, black and white puddings, fried eggs, fried soda bread, potato farls, steak sausages Irish (southern) back bacon, black and white puddings, fried eggs, fried mushrooms in butter, hash browns, pork sausages Istanbul sesame seed rings (simits) Italy cappuccino/double espresso Mediterranean stuffed tomatoes with cooked rice, pimentos and capers Netherlands pancakes/peppercake (peperkoek)/sugarbread (suikerbrood) Paris brie and croissant Portugal cake and coffee, cereals, cheeses, cold cuts, fruit, pastries Russia semolina coated potato cakes made with kefir and butter on poached egg Spain black sausages/chorizos/sausages, breads, cheeses, cold cuts, olive oil and tomatoes, paté, potato omelette (tortilla) Switzerland bread rolls, maluns/rösti, bacon, scrambled eggs, cheese, ham, fruit, müesli, yoghurt, chocolate spread Tuscany crushed baby plum tomatoes with olive oil, marjoram, thyme and sage spread on crostini
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