Saturday, August 14, 2010

Norwegian Air Shuttle continues flights Tromsø - London


(Source: Boarding.no, August 11th 2010) We have reported earlier that non-stop flights from Tromsø, the capital of Northern Norway, to London Gatwick have been a fiasco for Norwegian Air Shuttle. The airline has, according to boarding.no, now decided to continue flights for another year.

Norwegian Air Shuttle started its direct flights to London in 2007. The air carrier has tried to tempt the citizen of London Metropolitan area to visit the vast Arctic wilderness, as well as providing a direct link from the region to one of the most popular destinations for Norwegian travelers.

The number of Brits visiting Northern Norway has not met its expectation, but the citizen of Northern Norway have appreciated the direct flights to such an extent, that Norwegian Air Shuttle has decided to fly Tromsø - London Gatwick for another year.

See all non-stop flights to Tromsø Airport here

Latest travel news on Tromsø and the Arctic region
(Photo: A view to the east from the Fylkesvei 292 road in 2009 February. Storelvskardet, Piggtinden and Piggtindskardet are visible ahead. by: Ximonic, Simo Räsänen)

Friday, August 13, 2010

Feskekörka, Göteborg


Feskekörka is the impressive fish market in Göteborg, Sweden. It means the Fish Church, referring to its unusual architectural features. A visit here is a joy for lovers of fish and other seafood.

We went there on our way from our hotel to Haga, walking along the harbour. Then we saw Feskekörka with its steep roof and gables and as we entered, we discovered a temple dedicated to all delicacies from the ocean.

It was designed by Victor von Gegerfelt and was inaugurated year 1874.

Fresh fish in abundance from the Kattegat and beyond

As a major port on the western coast of Sweden, good seafood is available in abundance.

Norwegian lobsters, pelagic fish and deep sea monsters as this angler fish, a member of the order Lophiiformes. They are named for their characteristic mode of predation, wherein a fleshy growth from the fish's head acts as a lure analogous to angling.

The most common in our waters is the monkfish. It looks scary, but its meat is among the best you can prepare for dinner.

How to prepare monkfish with fried potatoes, baked asparagus and Nantua Sauce - see recipe her

Food for lazy cooks

And if you do not want the inconvenience of preparing your own food, there is a good selection of prepared fish meals.

You can bite into a baguette with fresh prawns and mayonnaise, or buy a container with delicious fish or lobster bisque. I just wished I had a food hall like this to visit after a hard day's work.

Restaurang Gabriel

If you are even more tired or just plain lazy, there are even a few restaurants at Feskekörka where you may sit down and enjoy the atmosphere.

As Restaurang Gabriel run by the chefs Johan and Gunnar Malm. Here you may choose from the most delicious lunch menu.

See menu here

Here you may choose from grilled Norway lobsters or prawns from Smögen. You may pick a few French or Swedish oysters, or choose a cold or hot open sandwich with prawns or fish roe.

Fish or lobster bisque or other hot dishes made from sole, salmon, or plaice are also on the menu.

More on seafood in Gothenburg - see this clip from YouTube

Thursday, August 12, 2010

NEW: Culinary products and producers featuring on Enjoy Food & Travel 2008


Here are a list of products featured in food stories or recipes here on Enjoy Food & Travel in 2008. Some of these brands are for sale in its country of origin only, others are widely available in Europe and the United States. The Enjoy Food & Travel team is no part of any commercial promotion of these products but evaluate them on a free basis.

Finland:
France:
Germany:
Italy:
Norway:
Republic of South Africa:
Sweden:
United States:

Wednesday, August 11, 2010

Where to eat in Tropea, Calabria



By Enjoy Food & Travel co-writer Dagfinn Sigridsson Skoglund

I spent two heavenly weeks in the charming Calabrian town of Tropea (situated on the knuckle of the big toe if we stick to the boot analogy). Here are a few of the best restaurants I came across while I visited this pearl by the Tyrrhenian Sea.

Le Volpi e l’Uva

The formidable Caterina dominates this friendly osteria, which specializes in seafood and serve ample portions at a very reasonable price. Also a wine bar with a great selection of fine wines.

Address:
Via Garibaldi, 11, 89861 Tropea VV, Italy


Read reviews of restaurant on Tripadvisor

Al Pinturricchio

In a backyard hung with paintings (yup!) they serve fabulous pizzas and other food with a wink and a smile, the ambiance is as good as the food. Kinda hard to find, but just follow the signs.

Address: Via Dardano, 89861 Tropea VV, Italy

Read reviews of restaurant on Tripadvisor


Hosteria Italiana

Another stylish hangout near the Duomo run by a handsome, tattooed and English speaking gentleman which serve an inventive and delicious array of mouthwatering dishes.

Address:
Via Boiano, 10 - 89861 Tropea VV, Italy
E-mail: hosteriaitaliana05@gmail.com
See restaurant website here

Da CeCe

Situated in the most stylish back yard in town this somewhat exclusive restaurant serve very good food – their “Spaghetti Tropeana” is unforgettable, but some of their secondi piattis are very small indeed.

Address:
Largo Toraldo Grimaldi, 89861 Tropea VV, Italy


Vecchio Forno

Famous pizzeria where queues form soon after 8 pm, and for a good reason. Truly great pizzas at a very good price but nothing fancy! They also do takeaways!


Dagfinn Sigridsson Skoglund is 50 years old (forever) and is living in a studio apartment in downtown Oslo. He is working as a designer and art teacher, and is an excellent cook.

Dagfinn is a passionate lover of music, botany and is an experienced traveler - and he hates popcorn!


(Photo top: Castle on an island, Tropea, Italy. Photo: Przemyslaw "Blueshade" Idzkiewicz)


View Tropea, Calabria in a larger map

Tuesday, August 10, 2010

Pork chops with mushroom and onion stew


Pork is great to prepare with sweet and savory flavours. I have seen Ainsley Harriot prepare pork tenderloin with onion and apple stew. I prepared pork chops with a sweetened onion and mushroom stew. Serious yummie!!

I created this dish (I have made it three times), as I had turned sick and tired of dry-roasted pork chops. The whole idea is to cover it all up, and allow the chops to stew in the oven, creating a succulent and tasty meat dish.

When I cook, I do not pay much attention to the amounts of each ingredient I put in, so these are estimated quantities - so do experiment, and create your own twist by adding what you like. You may substitute cream with coconut milk, or use chili to provide additional heat.

To 3 hungry people you’ll need (in order of appearance):
  • Salt, pepper
  • 4 pork chops
  • 50 grams butter
  • 150-200 grams mushrooms, sliced
  • 1 large onion, diced
  • 1-2 tbsp sweet chili and coconut sauce (or plain sugar)
  • 1 stock cube
  • 50 cl water
  • 15 cl single cream (10%)
  • 1 dash (do use sparingly!!) sherry vinegar
Sprinkle pork chops with salt and pepper. Fry chops in hot butter for 4-5 minutes on each side or until well done. Place in baking tray, and allow to cool.

Fry mushrooms in the excess oil until soft and golden. Remove from pan and allow to cool.

Fry onion until golden, then add sweet chili and coconut sauce, allow to brown slightly. Reduce heat and add mushrooms, water and stock cube. Allow liquid to reduce while stirring. Add a small dash of sherry vinegar to cut the sweetness.

Add single cream when nearly all water has evaporated. Set pan aside.

Heat oven to 150C / 270F. Place pork chops in an oven proof dish and pour stew over, until it covers the meat completely. Cover tray with tin foil.

Place tray in oven for 25-30 minutes. Remove foil and let the meat rest of 5 minutes before serving.

Serve with mashed or dauphinoise potatoes and a salad.

More pork recipes

Monday, August 09, 2010

Bergen old city hall


Bergen is a city steeped in history. Its old city hall has seen the dawn of five centuries and is an outstanding example of renaissance architecture.

The old city hall is a beautiful building decorated with the monogram of king Christian VII (1749-1808) prominently displayed on the gable.

It was built as private residence in 1558 for Christoffer Valkendorff (1525-1601) the king's representative in Norway. The building material was stones partly retrieved from Allehelgens Kirke (All Saint's Church) that stood nearby.

The city hall and Muren, built 1561 for Erik Rosenkrantz are the most prominent buildings left from the renaissance period. It was given to the city of Bergen in 1568.

It was not spared the effects of the large fires that ravaged the wooden city buildings. It has burnt four times, in 1588, 1623, 1640 and 1702. The last fire left only the walls and the vaulted cellars.

It has been used as Magistrates court, and prison. Several of those imprisoned here was charged for witchcraft or sorcery and was sentenced to death by hanging or the ax.

It is today used for more peaceful purposes. The restored city council hall is still used as assembly for the city council.

Sunday, August 08, 2010

A visit to the Dalhwinnie whiskey destillery



This summer my husband and I visited Scotland. After some days in Edinburgh, we rented a car and drove north to explore the highlands. As the road took us higher and higher, we reached Dalwhinnie, the highest distillery for single malt scotch.


By guest writer Susanne Koch


In the barren yet beautiful landscape, the buildings of the distillery are visible far off, even though this is far from a large plant. The buildings are old and beautiful. The distillery was founded in the late 1890s. The remote location was chosen for its access to pure spring water and abundant peat from the surrounding bogs.


Does the height (1073 feet) and the proximity to the geographic centre of the Highlands contribute to the character of this whiskey? I don't know, but it's a nice thought. We bought a ticket for a tour of the distillery and learned that the water, the peat and least, but not least the barley malt, give a whiskey its characteristics. In fact, water, yeast and barley are the only ingredients allowed in the production of real single malt whiskey.


Dalwhinnie is nic-named the gentle spirit or even the lady's spirit. It is a thoroughly enjoyable drink: The main notes are grain, honey and fruit, with minor notes of sulphur and vanilla. I recommend the whiskey and a visit to the distillery.


Susanne Koch is an Internet professional who works as an e-learning and web communication adviser at the University of Oslo. She blogs about search engines and search engine optimization at Pandia.com.You may also want to have a look at Susanne Koch's homepage.