The array of foods, ingredients that stretch beyond the Nordic zone and quality of products has definitely influenced the menus of cafes and eating places.

This also has given life to a variety of cuisines, making ³Ò°ùü²Ô±ð°ù±ôø°ì°ì²¹ an exciting place to explore on days when you feel curious and want to get out and about.

Beyond ³Ò°ùü²Ô±ð°ù±ôø°ì°ì²¹

Fortunately, there are other neighbourhoods that can also boast similar progress, but on a much smaller scale.

You can’t help but notice green grocers popping-up in streets away from the ³Ò°ùü²Ô±ð°ù±ôø°ì°ì²¹ area offering fresh foods and stocking products from places in the Middle East, Asia, Australia and New Zealand.

The array of products is only limited by the shop space available, but the quality of foods and summer freshness is delivered.

My go-to grocer where I buy big pots of herbs and everything that should be fresh is fresh, is the Kolonial on Niels Juels Gate 33 run by Ali.

Ali’s priority is to provide customers and local restaurants with the highest quality products and, especially in the summer, to get as much produce as he can from local farms.

Season's joys

The wholesomeness of shopping at the little corner grocer is a treat in many ways and I also hear that paper bags are soon to be introduced at Kolonial 33!

I shop practically every day so that I can get the best and fresh and there’s always a buzz in the shop. People chatting about products and how to use particular ingredients.

Apart from enhancing flavours, the medicinal value of fresh turmeric, for instance, can be captured in smoothies, steeped into a cup of tea or a refreshing summer drink garnished with lemon.

Good to know next time you see the strange finger shaped orange coloured root and wonder what it is.

It is simple

Shopping every day in Oslo for fresh foods becomes less of a chore and not so frustrating when you have choices and to be able to decide for yourself what you need instead of being dictated to by the limited offerings of most supermarkets!

I’m not a fancy cook, but I’m keen to learn and that means exploring. I want to be drawn into being curious and know that I can ask questions about this or that product to someone who knows or will find out.

But to be able to do this, the strange ingredients have to be available in the first place so that I can get curious.

Seeing and smelling new and interesting foods pushes me to improve my cooking and expand our family’s eating experiences. It is trial and error, of course, but we have to try new things to see what we’re missing out on.

We need more greengrocers like Kolonial 33 in the streets of Oslo and as Ali jokes, some kebab shops would be good too!

Promised chilli jam

As it happens Kolonial 33 actually stocks chilli jam in a jar! But nothing beats homemade. Remember to adjust the taste and find the balance.

Apart from the Sticky Chilli Chicken, it can also become a great dipping sauce with freshly cut vegetables, or used in another favourite dish, Thai Chicken Salad, that follows (recipe adapted from Donna Hay).

What you need:

• 4-6 Garlic Cloves peeled
• 4 or 5 long red chillies (adapt to taste buds)
• 150g fresh ginger peeled and chopped
• 625g caster sugar
• Zest and juice of 2 or 3 limes (depending on the size)
• 125ml liquid – adjusted with water and the lime juice
• 125ml rice vinegar
• 3 tbsp fish sauce (adjust to taste)
• 1 tbsp soy sauce

What you do:

Puree garlic, chillies, ginger to a coarse paste. Put in a saucepan with sugar, water, juice, lime zest, rice vinegar, fish and soy sauces. STIR, TASTE and ADJUST ingredients for balance.

Stir over medium heat until the sugar boils then boil quickly for about 10minutes. The mixture should reduce by a third and resemble jam. Be careful the mixture may burn if heat is too high. Spoon into a jar and keep in the fridge all summer long!

Chicken salad with chilli jam

What you need:

• 100g rice vermicelli noodles
• 2 cloves garlic, crushed
• 2 tablespoons grated ginger
• 2 tablespoons chilli jam
• 500g chicken mince
• 1 tablespoon peanut or vegetable oil
• ¼ cup (60ml) oyster sauce

Quick pickled cucumber:

• 2 tablespoons rice wine vinegar
• 1 clove garlic, crushed (optional)
• 1 tablespoon honey or agave syrup
• 2 cucumbers (or one long one), thinly sliced
• 1 long red chilli, thinly sliced

To Serve:

• 2 iceberg lettuce leaves
• Thai basil leaves (Asian supermarket on Brugata) or use normal pot basil
• Coriander
• Unsalted peanuts, chopped

What you do:

• Make the pickled cucumber: place the vinegar, garlic and honey in a large bowl and stir to combine. Add the cucumber and chilli and toss to coat. Set aside.
• Boil water and add the noodles. Take off the heat and rest for 10 minutes. Drain and set aside.
• Place the garlic, ginger, chilli jam and chicken in a bowl and stir to combine.
• Heat the oil in a wok or large frying pan over high heat, add the chicken mixture and cook, stirring, for 5–6 minutes.
• Add the oyster sauce and cook for a further 2–3 minutes or until the chicken is cooked through.
• Divide the noodles between lettuce leaves and top with the chicken and pickled cucumber.
• Top with basil, coriander and peanuts.

Light and delicious

This meal is deliciously paired with a mellow white wine, perhaps a Riesling or Pinot Gris. After all, it is the season to enjoy light and delicious meals.

Next time I’ll share a Quinoa & Avocado Summer Salad and my trusty Lemon Coconut Pie with the freshest of eggs Ali gets from a family farm in Trøgstad. ENJOY!

The post Summer Delights: Fresh Food in Oslo appeared first on 51³Ô¹ÏÍø.

It has taken me a long time to get into the psyche of coping and adapting to the different seasons in Norway, particularly the long winters.

It’s not only my mood that is affected, but the food also ebbs and flows in freshness and availability. Coming from Australia and landing in the northern reaches of Norway years ago was both a cultural shock and a steep learning curve figuring out the local culinary situation. I could no longer rely on my own cooking habits, particularly as there was very little guarantee of fresh ingredients or foods I knew. However, just as the locals have done for years, I had to change my cooking repertoire and cook with the produce and ingredients available at the time.

I’m not going to lie, I wasn’t impressed by lutefisk (alkaline solution for dry cod), gravlaks (cured solution for salmon) or anything resembling sild (pickled solution for herring). But, I did understand the elementary principles and reasons for preserving foods.

I learnt fast that the local cuisine relied on produce and ingredients from the forests, rivers and local farms more than what could be trucked in from the south. It is largely a sustainable existence and worked because everyone had to manage their wants and demands according to the seasons and environment. Just as people hibernate during the winters so it makes sense to bury, dry and pickle food to preserve and possibly add nutritional value until the sun comes back.

Today in Oslo, we can find lots of different produce and ingredients, but from time to time I am reminded of the traditional winters and the lack of fresh and tasty food. When I have to hunt for what I think are common products, I have to ask, how far has Oslo come in its culinary development. Winter hoarding may be essentially a northern thing, but do the traditional habits restrict cooking adventures and eating experiences in Oslo?

I think so, but things are slowly changing. There is still a noticeable impact of the seasons on choices and quality of produce, but compared to previous years, I am seeing a wider selection, better quality fresh foods and an array of ingredients on offer throughout the year. We need to harness these changes and become more curious and adventurous in tasting foods and making meals that inspire and push us out of our ingrained habits, despite the dark days and long winters.

However, now we need to focus on summer! My cooking is not always a success, but I’ll push myself out of my comfort zone because I know I’ll do better next time. It is trial and error, but I’m sharing a tried and trusted recipe that is also well liked by dedicated family members. All ingredients can be found in ordinary supermarkets so give it a go!

Sticky Chilli Chicken & Noodle Salad

What you need:

• 800g skinless chicken thigh fillets (about 8)
• Sesame oil (peanut/vegetable oil are also good)
• Salt
• 12 Bamboo or metal skewers
• Sweet Chilli Sauce (prefer chilli jam – hoarder’s delight! Recipe to follow)
• Egg noodles or rice noodles
• 1 Cucumber or smaller ones
• 2 Avocados
• 1-2 Limes
• 1 Long red chilli thinly sliced (seeds are good so don’t fuss)
• Coriander cut fresh from the pot
• Handful of unsalted or roasted peanuts

Prepare and cook the chicken: Cut the chicken into quarters and put into a bowl with a sprinkle of oil and salt. Thread onto skewers (3 pieces each skewer works well). Cook on a BBQ, grill or frying pan for 5-6 minutes each side and then brush with chill sauce for another minute each side. Make sure the chicken is cooked through but not overdone.

Essential dressing

• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sweet chilli sauce
• 2 teaspoons brown sugar
• Add water if too strong and adjust ingredients to suit tastes!

Prepare and toss the salad: Boil a pot of water; take off the heat; add the noodles for 2 minutes; stir to separate; drain; rinse with cold water and place in salad bowl. Add shredded or thinly cut cucumber. Chop and add 2 avocados.

Pour the dressing over the salad and gently toss through with peanuts and coriander and serve with the sticky chilly chicken. As spring turns into summer, this dish would be lovely with a sauvignon blanc or as we’re discovering a rounded rose such as Rosado from Finca Manzanos, Spain.

Enjoy!

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