Spring 2021 brings hope of going back to normal and Easter 2021 brings, more than ever, the joy of rebirth and a new life
Did you know that Norwegians eat 4 oranges per person during Easter or 20 000 oranges in total and that they spend Easter in mountain cabins with their family and friends?
Cross-country skiing with Kvikk Lunsj chocolate and oranges in backpacks and grilling sausages in the snow is also very popular.
Easter is the time for ski jump competitions and skiing races with neighboring cabins with fun prizes.
Norwegian Easter tradition are also so-called book or TV “Whodunnits” – stories or plays about a murder in which the identity of the murderer is not revealed until the end as well as Easter quizzes.
Diplomacy&Commerce magazine had the pleasure to talk about Easter in Norway to the spouse of Ambassador of the Kingdom of Norway to Serbia, North Macedonia and Montenegro Jørn Gjelstad, Mrs. Trine Ditlevsen
What is the traditional meal and sweet Norwegians like making for Easter?
“The traditional meal for Easter in Norway is roast leg of lamb. Caramel custard pudding is a popular dessert. For sweets, we like easter bunnies and chicks in marzipan and chocolate.
What are the symbols and traditional activities for Easter in Norway?
“Most Norwegians celebrate Easter at their cabins in the mountains, for those who have one! Easter is at that time of year when the snow is about to melt and disappear so skiing is essential before Spring sets in. Since we have been through a cold and dark winter we appreciate longer, lighter and warmer days. We try to go outside as much as we can, either for walks or enjoy a beer at an outdoor café for those who stay in the city. Egg hunts for children is a must on Easter Sunday. Some people go to church, but not many. Our religion is nature.”
How will you spend your Easter 2021? In Belgrade or in Scandinavia?
“This year the whole family will spend Easter in Serbia and enjoy your traditional food and activities.”
A recipe for Norwegian traditional Easter meal
Easter Lamb
Lamb is a traditional dish on the Norwegian dinner table during Easter. The secret to achieving a delicious and tender roasted lamb is to use the right temperature and cooking time. Low heat for hours, if you use a cooking thermometer you will be in full control.
Serves 6-8
1 leg of lamb – ca 2,5 – 3,5kg
2 teaspoons salt
1 teaspoon pepper
2 teaspoons chopped rosemary
2-3 cloves garlic
1 onion
2-3 carrots
¾ liter water
Sauce
Ca 1 liter of dripping or broth
5 tablespoons fine flour, stirred in some cold water
1 tablespoon red wine, or blackcurrant juice
1 teaspoon soy sauce
Salt and pepper
Rub the lamb leg with spices. Make small incisions in the meat for the garlic.
Clean the onions and carrots, part the onions and carrots and put it in a roasting pan or baking dish with the water. Lay the roast on top and insert the cooking thermometer in the fleshiest part (not against the bone).
Bake at 125 degrees Celsius for 2-3 hours. When the cooking thermometer shows 70 degrees Celsius, the meat will be pink. 76 degrees Celsius will give you a roast lamb that is well done.
When the lamb is cooked to your liking, remove it from the oven and leave it to rest for 15 minutes. Make the sauce in the meantime. Add all the ingredients and let it simmer for a couple of minutes while you stir well.
Serve with potatoes, peas, mushroom and chopped parsley.
Interview by Vanja Kovačev