Saturday, September 05, 2009

Cimber Air open new non-stop flight Oslo Ålborg

September 4th Cimber Air opens up one daily flight from Oslo International Airport to Ålborg in Denmark. Cimber will take up competition with Sun Air and Air Norway that fly from Oslo to this destination all year. Norwegian Air Shuttle is also operating a seasonal service to the largest city of Northern Jutland.

Cimber Air is based at Sønderborg, and operates domestic flights and flights from Denmark to the Nordic countries, Poland, Switzerland, Germany and the UK.

Ålborg is a beautiful old city and the regional centre of the area around Limfjorden, the fjord that separates Vendsyssel in the north with Jutland in the south, the only part of Denmark physically connected to the European continent. The city has a 1000 year old history and the metropolitan area, including the city of Nørresundby has a population of around 200 000.

From here it is easy to travel to Norway by several ferry services or by railway to the continent.

Do you want to fly to the Norwegian capital?

See all non-stop flights from Oslo Airport to destinations in Europe, the Middle East, Asia and the US here

On Oslo Airport

Oslo Airport - Information

Other options from Denmark to Norway

See what ferry services operating from Europe to Norway 2009


On top - Cimber AIR ATR 72-500 taxing at Bornholm airport by Danielle dk
Middle - Ålborg Nytorv by Tomasz G. Sienicki

Friday, September 04, 2009

Air Baltic - fly free if flight is delayed

The Latvian air carrier Air Baltic is in crisis. Until January 2009, Scandinavian Airlines was a major shareholder in Air Baltic. According to Danish, the company will now have to get financial aid from the Latvian government to stay afloat, or risk bankruptcy. qoutes the company's Director General, Bertold Fick, that confirms that they will get around 50 million USD from the Latvian government.

The latest stunt from the crisis ridden airline to hold on to its passengers is a seemingly tempting offer. If flight is delayed more than 1 hour, Air Baltic passengers will get their next flight for free. But it is a snag here, of course. Passengers will have to pay a 13 Euro insurance premium when booking, to claim this "free" flight.

Travelers may not claim a free flight if the delay is caused by extreme weather, industrial action or other force majeur events.

Technically a flight is officially delayed, if it arrives more than 15 minutes after schedule. 88% of Air Baltic flights arrived within schedule arrival, slightly worse than the record of Norwegian Air Shuttle.

5 Scandinavian airlines among Europe's 9 most punctual - see story here

In Norway, Air Baltic is currently operating direct flights to Riga from Oslo, Stavanger, Bergen, Ålesund and Tromsø.

See which international non-stop flights currently operating from major Norwegian Airports

Thursday, September 03, 2009

Winstub Le Clou - Strasbourg

When visiting Strasbourg, you are advised to try the local cuisine. I suspect that a gingerbread city as Strasbourg has its fair share of tourist traps. It is important to find a place where you can get the real stuff. We were recommended Winstub Le Clou. Everything was right at Le Clou, except the main course.

Location and accessibility: BBBBB-

The island that makes up Strasbourg is criss-crossed by old medieval streets and narrow passages. Le Clou is located in number 3 rue de Chaudron, an old and very intimate medieval street, a stone's throw away from the Cathedral. An ideal place to have an old local inn.

Service: BBBBB

Winstub Le Clou have exquisite service. On their website you will find a full English, German, and French menu, and an declaration that all languages are spoken - and they were.

Interior and atmosphere: BBBBB

Winstub Le Clou is a place with an intimate atmosphere. As we had not booked, we were asked to enjoy an early dinner, or eat somewhere else. We decided at arrive at 7 PM and found the restaurant completely empty.

The guests make up a large part of the atmosphere. The good part of the experience was that we could admire the beautiful, elegant interior, reflecting the atmosphere of Alsace. Warm dark wood, rustic traditional furniture and an eclectic collection of paintings and other ornaments.

Food: BBBB+

We decided to try a starter and a main course. We both decided to try the famous truffled Goose Liver (€21,09) and a traditional fillet of pork in mustard sauce (€18)

Starter: Foi Gras d'Oie Truffe: BBBBB

I can not resist high quality goose liver and certainly not in Alsace, one of the main areas producing this delicacy.

We were served a decent slice of the stuff with a large eye of black truffles, garnished with aspic, balsamic vinegar and a pinch of salt. Wicked, deliciously smooth with an overpowering nutty aroma only found in high quality goose liver.

Filet Mignon de Porc, sauce moutard a l'ancienne: BBBB

As a main course we were served pork tenderloin of pork immersed in an old style mustard sauce with whole mustard seeds and with fried potatoes on the side. No greens.

The tenderloin was extremely tender, the sauce was creamy and smooth and the mustard seeds provided an interesting crunch. The potatoes were, however, a disappointment. Not crisp, but greasy and soggy, and very rich when eaten with the mustard sauce. I would have recommended mashed or boiled potatoes to accompany this dish.

The mustard in the sauce provided an intense sweet aroma with a bitter after taste, and was the dominant and overpowering taste. The lack of balance in the form of other seasoning made this a disappointing culinary experience.

Drink: N/A

Not rated.

Rating Winstub le Clou experience: BBBBB (4,77 points)

Winstub Le Clou is no tourist trap. Top rating due to location, great interior and atmosphere, excellent service and first course. Main course disappointing, but I feel an encore possible, as it may have a few culinary treasures in store for future visits.

Winstub Le Clou
3, Rue Chaudron
F-67000 Strasbourg
+33 3 88 32 11 67

Wednesday, September 02, 2009

Cann-e-ll-oni - mmmm!

For lovers of lasagna, you can create a variation of the lasagna theme by using the same ingredients, that is; white bechamel sauce, a good ragù, pasta and grated cheese to create a cannelloni dish. Instead of separating the sauces with pasta sheets, fill up a few pasta pipes with tomato sauce and pour a rich delicious white sauce over. Equally good, and so pretty.

Cannelloni (Serves 3)

A word of warning. It takes certainly much more effort to make cannelloni than a lasagna. This as you have to fill the sauce into small pasta tubes.

As a start use a good tomato sauce, made according to your favourite recipe. I make mine from plum tomatoes, garlic, ground beef or ham, olive oil, salt, herbs, red wine and enough sugar to cut the acidity.

You find my recipe for an Italian ragù here.

Use 300-400 grams ground beef or any other meat. Make sure that that the meat is finely minced, as it has to get into the small pasta tubes.

Alternatively use a can of premade tomato sauce. If you do look for a good brand, I personally find that Barilla's pasta sauces has that good Italian taste. The pasta sauce with ricotta would be a excellent choice for cannelloni.

I am definitely a lazy cook, and I found a package of Mornay sauce I bought in Copenhagen in the back of my refrigerator. I find the ready made white sauces easy and good, and it is, in my opinion, not worth making them from scratch, if you can get premade sauce.

This Mornay sauce was extremely good. I will certainly buy another package or three for more lazy meals when I revisit the Danish capital.

See my story on my Danish shopping bag here

Making a cannelloni is a more a question of assembling the ingredients, when they are ready to be used. As a start, use a package of cannelloni tubes. The best is to assemble the dish in a square baking tray. I had an oblong one (ouch!).

Rest of the work is basic plumbing. Fill up tubes with red sauce. The easiest way is to fill them up, while standing, as this will prevent the sauce pouring out of the other end, then tilt them over quickly when tubes are full.

When you have covered the baking tray with one layer, and if you have a few tubes left, fill them up and place them on top of thee other in the middle of the tray. Then pour white sauce over evenly so it covers all the tubes well. Sprinkle cheese on top, and bake in oven until cheese is golden brown.

De-li-ci-ous and pretty, and when you take them out you will find the cheesy crust deliciously crunchy and underneath the deliciously creamy white sauce and the spicy ragù as a contrast.

Serve with a salad, good bread, and red wine. Light a candle, if you want to impress someone.

More cannelloni?

See story cannelloni - variation over a theme on this site

See a recipe on cannelloni with veal, ham and gruyere cheese on Barilla's website

Tuesday, September 01, 2009

Fava beans (and what you can do with them)

In July, my good friend Dagfinn Skoglund arrived to our summer home as a culinary Santa Clause, with a bag full of goodies. In his culinary treasure collection were the most lovely crunchy fava beans from his local Turkish green grocer, turned into the most mouthwatering meal.

Dagfinn often roams the local delicatessen close to his downtown studio apartment. This meant that the culinary shopping bag in question looked like one brought back after a visit to your Mediterranean market.

Fresh fava beans is certainly something to try if you find it in your local green grocer. I have no experience with this ingredient, but believe me - Dagfinn's meal opened up my eyes to this delicious vegetable.

As I usually make my own food, I love to leave my kitchen in the hands of others. There are, however, only few that I feel can really tickle my taste buds - but Dagfinn is certainly one of them.

He brought lamb shanks, a succulent cut of meat that needs real TLC to be turned deliciously tender. But first we had to get the freshly green beads out of their shell and prepare them for cooking. He asked from my assistance.

I had never prepared fava beans before. They are encapsulated in large freshly green husks, and when opening them up, you find the beans lined up as pearls in a necklace. Pluck them out and prepare them for cooking.

He told that some remove the outer skin of the beans, but Dagfinn decided not to. After the plucking, he chased me out of my kitchen and started preparing the food, while leaving me excited and idle.

What went into the dish, except the lamb shanks and beans? I do not know exactly. As he, like me, is an unpredictable cook, preparing food using intuition rather than fixed recipes.

From the colour and taste of the dish I know that he used tomato puré, garlic, onion, and a stock cube or two for improved taste. He added the beans at a point of time to allow them to be tender but "al dente", i.e. providing your teeth with a proper crunchy bite.

The result - another delicious treat from this experienced culinary wizard!!

  • Top - Broad beans, shelled and lightly cooked: Richard W. Jones
  • Middle - Broad beans in the pod: MPF
More food from beans

Try this bean soup with chicken

More of Dagfinn's Magic!

African lamb stew with mashed potatoes á la Dagfinn Skoglund

See Dagfinn's article on Madeira here

Monday, August 31, 2009

New non-stop flight Stavanger - Salzburg January 2009

There are good news for Austrian and Norwegian travelers. January 2009, Norwegian Air Shuttle will open up a new weekly service from Stavanger to Salzburg. This will mean that snow enthusiasts living on the mild, and often snow less Norwegian western coast may travel on winter vacation to the Alps. The Austrians may, on the other hand, escape their winters by traveling to Stavanger, Norway's oil capital.

Norwegian Air Shuttle has opened up many non-stop flights to European destinations the last years. Most are seasonal, running through the busy summer months. The service from Stavanger will cater to those fond of cold weather conditions.

Salzburg is however an interesting destinations for other than ski enthusiasts. As Mozart's birth place it is a place for music lovers, and I bet you will find a large assortment of sweet Austrian pastry as well.

New service from Enjoy Food & Travel

On special maps you find non-stop flights operating from Europe to the largest Norwegian airports. Here you have non-stop flights from Stavanger Airport to destinations in Europe.

On these maps you will find markers that display status on different non-stop flights to Norway. A red marker means that flights is seasonal and not in operation or that an earlier non-stop flight has been canceled. A green marker shows that there is a new non-stop flight planned to this destination. A yellow marker means that there a seasonal flight still operating to this airport. An airplane button means that service is in operation all year around from one or several European destination to this specific airport.

View International non-stop flights from Stavanger Airport Sola - status August 2009 in a larger map

Non-stop maps now available for following airports:

Sunday, August 30, 2009

Business profile - Bed & Breakfast Frogner

Bed & Breakfast Frogner is one of the Oslo hotels offering free internet access for paying guests. This traditional Bed & Breakfast is located in the affluent Frogner area, close to the Vigeland Sculpture Park. It is offering accommodation at a reasonable price in the Norwegian capital.

It is a small business, only five rooms all with private bathrooms, cable TV and free connection to internet with wireless broadband. (You will need a wireless network card).

Bed & Breakfast Frogner may also offer paying guests sauna.

Prices ranging from:
  • Single room: From 695 NOK (80,44 EUR)
  • Double room for 2-4 people: From 895-1195 NOK (EUR 105,50 - 138)
  • Apartment for 2-4 people: From 895-1195 NOK (EUR 105,50 - 138)
  • Long term price for 1-3 people: From 495 - 650 NOK (EUR 57,27 - 75,20)
All prices includes breakfast.

More more information and online booking

See company website here

View Hotels in Oslo: Free wireless network available in a larger map

What to see in the Norwegian capital?

See the updated Oslo page here on Enjoy Food & Travel

(Photo: Company website)