Wednesday, March 27, 2013

Food stories on Enjoy Food & Travel 2013


Here is a list of food stories published on Enjoy Food & Travel 2013

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  • End of shelf life discounts
    Look for discounts for products at the end of their shelf life. I did today and stocked up quality food for my freezer
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  • Paella for dinner
    Paella, the Spanish Risotto originating from the Valencia Region is a inexpensive, simple and tasty dinner.

Monday, March 25, 2013

NEW AND BETTER: Direct flights from Bergen Airport


Vis MARCH 2013: All non-stop flights from Bergen Airport i et større kart
This new and improved map shows domestic, charter and international direct flights operated by all airlines from Bergen Flesland Airport. It shows seasonal as well as flights running all year.
It is based on information from the Bergen Flesland Airport official website. Errors may occur. Do consult airport website or airline for updated information.
  • Red marker means that flights has been cancelled or seasonal and not in operation.
  • Green marker for planned services. Time span mean that one or more flights will be operating during the period. Check the label for more information.
  • Airplane marker means that at least one air carrier has service in operation all year around. More airlines may have seasonal flights to the destination.  Check the label for more information. 
  • Activity marker means the destination is predominantly a charter destination. Seasonal regular flights may operate. Check the label for more information.  
New flights from Bergen Airport - April 2013: 
  • Chania - Greece (Seasonal)
  • Dubrovnik - Croatia (Seasonal)
  • Edinburgh - United Kingdom (Seasonal)
  • Larnaca - Cyprus (Charter)
  • Nice - France (Seasonal)
  • Palma de Mallorca - Spain (Charter / seasonal)
  • Warsaw - Poland (All year)
Ending flights from Bergen Airport - April 2013: 
  • Lanzarote - Spain (Charter)
  • Salzburg - Austria (Seasonal)
  • Sharm el Sheikh - Egypt (Charter)
  • Tenerife - Spain (Charter)

UPDATED: Bergen A-Z 2007-2012


View Bergen and Surrounding areas 2007-2012 in a larger map


Bergen is the only genuine medieval city in Norway. The city centre has been ravaged by flames many times, the latest being by the large fire of 1702. Over and over has the city risen from the flames, along the same old narrow medieval streets and passages. Among the most beautiful areas is Bryggen, rebuilt after the last large fire, it still reflects centuries of building tradition.

Here is a map and all stories written from Bergen on Enjoy Food & Travel from 2006-2012 in case you would need where to go, what see, and where to eat in Norway's only medieval city. I am so pleased to  go back to this beautiful ancient city in April 2012 to attend a conference.

Food stories:

Hotels:
Bars and restaurants
Sights:
Latest travel stories on Enjoy Food & Travel 

How to get to Bergen 






















- By air

On this map you will find markers that display status on different non-stop flights from Bergen Airport to destinations in Europe. 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 Bergen.

See map of direct flights from Europe to Bergen airport Flesland


















 



- By sea

Enjoy Food & Travel proudly introduce a new service to travelers from Europe to Norway. On this special map you find ferry connection from European to Norwegian ports.

See map of ferry connections from the continent to Norwegian ports here

EasyJet chose Bergen as its Norwegian base

I sincerely hope that these planes may soon be seen at Oslo Airport as well  as in Bergen . Photo: Arpingstone
British budget airline EasyJet has flights from most European countries, but Norway has been one of the few countries not serviced by this air carrier. This may change, as EasyJet has chosen Norway's second airport Bergen Flesland as its base.  
Bergen Flesland Airport. Photo: Arsenikk
EasyJet is the third biggest air carrier in Europe with more than 50 million passengers each year. It has 22 bases in Europe, and is one of Ryanair's fiercest competitors. 
The Bergen Airport management hopes that EasyJet flights to Bergen and the Norwegian West coast may boost the local travel industry. 
As a traveler, I would certainly welcome EasyJet to Norway, and hope the air carrier may challenge the growing dominance of Ryanair and Norwegian Air Shuttle.

Start flights Bergen - London 

EasyJet will start its first flights from Bergen May 20th. It will challenge Norwegian Air Shuttle on flights from Bergen to London Gatwick Airport and British Airways on flights to London Heathrow. .   

Sunday, March 24, 2013

Confit de Canard du Souq or Moroccan duck legs

Piper Longum - one rare ingredient in my Moroccan duck. Photo: Lemmikkipuu
Yesterday I made another duck confit. This time I substituted (or added to the) salt and pepper with some very different Moroccan spices and ingredients thus the name; Confit de canard de Souq, from the bazaars.   
Ras el Hanout. Photo: Sarefo
I have described how to make a duck confit earlier, so here I will talk about the seasoning. I wanted to make duck legs with a distinct and exotic taste. What could be better than picking some of the spices I have brought back from my travels.
Red paprika powder. Photo: Bandagnani
For heat I took out piper longum or long pepper, a very spicy variety of pepper known to Europeans as far back as ancient Greece. It is very hot, and the grains are up to 1 cm (1/2 inch) long. It is a very rare ingredient and I aqcuired it at Izrael, the extraordinary spice shop in Marais in Paris.  
Dried figs. Photo: Rich Smith
I pounded the pepperkorns with salt in my large morter and I sprinkled on the duck legs.
Then I added ras el hanout, a blend of spices from North Africa bought in the souqs of Marrakech made from cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.
The last seasoning on my Moroccan duck was also purchased in the souq, smokey red paprika powder. To add to the Moroccan theme I placed chalottes and dried figs from the bazaars in the oven proof dish. The idea was that the dried fruit would soak up the juices from the duck. 
I also drizzled a little honey over the duck legs to create balance, and allowed them to bake for 8 hours on 100 degrees Celsius (215F). By then onions and fics had taken up the aromas of the duck and the seasoning. Just like the many of the tagines served in Morocco combining savoury and sweet ingedients, I had succeeded in creating a touch of Morocco for my guests. 
More duck confit and duck dishes