We arrived in Bodø completely mispronouncing it's name - Bohdoh, instead of Budo (but with a short o, so it sounds like Buddha). Regardless of how you pronounce it, the place is in a stunning location. We climbed this hill behind town on our second evening, and were rewarded with amazing views of the fjords and islands stretching down the coast.
Though it was a classic Norweigan after-dinner walk (4-5 hours, with a good climb in altitude), the sunset was well-worth it, as was the thermos of tea our hosts brought with them.
We have never eaten such lavish breakfasts. One of our hosts was Norweigan, but the other was Swedish, so she thought it would be nice to have one classic breakfast from each place. The first was Norweigan; scrambled eggs, cod caviar, gherkins and a selection of breads.
The next morning it was time for Swedish; sweet chappati-like bread, chopped sweet gherkin pickle, semi-hard boiled eggs and crackerbread.
As well as eating food, we attempted to catch some down at Salstraumen where the strongest maelstrom (a Norweigan word we have adopted into English) in the world is located. It was amazing to see such powerful currents, whirlpools and whitewater develop in the absence of rapids or any visible obstructions. It was a challenging but interesting place to fish.
We didn't have the greatest luck, mostly landing small pollock not worth filleting, but we did catch a few that we wrapped in foil and put into the fire with a few pre-boiled potatoes. They were really delicious.
During our stay, we also hired a car with our hosts, and headed up the coast as far as the road went. There were fishing towns dotted along, and though it was the wrong time of year to be drying great quantities of fish, one house had left these monsters out the front.
Hiring a car also made it possible to explore secluded spots where we found very few other people. It was a great way to see this awesome and powerful landscape.
Recipe: Tomato soup with pancakes, by Magdalena from Sweden
Soup
- 1 onion, chopped finely and fried in butter
- 2 cloves of garlic, added to the butter once the onions are nearly brown
- Approx 800ml of water with 2 stock cubes, or 800ml vegetable stock
- Approx 800ml passata or chopped tomato, depending on desired texture
- 2-3 tbs tomato puree
- Sugar, pepper and salt to taste
Pancakes
- Mix 200ml of white flour
- 200ml brown flour
- 600ml milk and leave to rest for 15 mins as a minimum
- Add 3 eggs, 1 tbs sugar and 0.5 tbs salt
- Cook thinly in butter like crepes
Though it was a classic Norweigan after-dinner walk (4-5 hours, with a good climb in altitude), the sunset was well-worth it, as was the thermos of tea our hosts brought with them.
We have never eaten such lavish breakfasts. One of our hosts was Norweigan, but the other was Swedish, so she thought it would be nice to have one classic breakfast from each place. The first was Norweigan; scrambled eggs, cod caviar, gherkins and a selection of breads.
The next morning it was time for Swedish; sweet chappati-like bread, chopped sweet gherkin pickle, semi-hard boiled eggs and crackerbread.
As well as eating food, we attempted to catch some down at Salstraumen where the strongest maelstrom (a Norweigan word we have adopted into English) in the world is located. It was amazing to see such powerful currents, whirlpools and whitewater develop in the absence of rapids or any visible obstructions. It was a challenging but interesting place to fish.
We didn't have the greatest luck, mostly landing small pollock not worth filleting, but we did catch a few that we wrapped in foil and put into the fire with a few pre-boiled potatoes. They were really delicious.
During our stay, we also hired a car with our hosts, and headed up the coast as far as the road went. There were fishing towns dotted along, and though it was the wrong time of year to be drying great quantities of fish, one house had left these monsters out the front.
Hiring a car also made it possible to explore secluded spots where we found very few other people. It was a great way to see this awesome and powerful landscape.
Recipe: Tomato soup with pancakes, by Magdalena from Sweden
Soup
- 1 onion, chopped finely and fried in butter
- 2 cloves of garlic, added to the butter once the onions are nearly brown
- Approx 800ml of water with 2 stock cubes, or 800ml vegetable stock
- Approx 800ml passata or chopped tomato, depending on desired texture
- 2-3 tbs tomato puree
- Sugar, pepper and salt to taste
Pancakes
- Mix 200ml of white flour
- 200ml brown flour
- 600ml milk and leave to rest for 15 mins as a minimum
- Add 3 eggs, 1 tbs sugar and 0.5 tbs salt
- Cook thinly in butter like crepes
