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Meet the Author

It is nice to meet you and thank you for visiting Gwin’s Tiny Kitchen, the place where we enter into an adventure every time we gather. As your tour guide to this adventure, let me introduce myself, my birth name is Lydia and the name I am most referred to as is Mom.

Follow us on Facebook

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Join me on Instagram

gwinstinykitchen

Food is love! It can connect us, unite us and create moments that last as memories!
Mom of 2. This is our adventure of cooking in the kitchen.

Stop 4: Sogn Jord- og Hagebruksskule Norway's fir

Stop 4: Sogn Jord- og Hagebruksskule

Norway's first organic farming school. Their focus is on ecological farming and sustainability. It is a two year program only available to students who can read and write in Norwegian. The program covers all aspects of farm culture and life.

Our guide was an instructor (British native) who attended the school in the 70s, and then came back in the 90s. She teaches courses on livestock procurement, including butchering, use of every organ and part, and even use of skins and hids for clothing (notice her jacket and satchel). They provide the area with organic produce and meats.

Students experience an intense program and the leave to start their own or continue on other farmstead. Some courses are also on beer making, old heritage techniques, preserving, and beekeeping. We witnessed them pressing freshly harvested apples that will be then cidered.

#norway #organic #farming #sustainability #

Our hands-on class was a tasty way to learn more a

Our hands-on class was a tasty way to learn more about Norweigian cooking. Everything was tasty and worth making it again. The challenge is finding good fish to make the recipe.

STOP 2: HOL YSTERI We ate dinner at Hol Ysteri exp

STOP 2: HOL YSTERI
We ate dinner at Hol Ysteri experiencing the beauty of old style cheese making. Cheese maker Paul welcomed us and shared the traditions of cheese along was samples of four of his cheeses. We then were served dinner that was has been procured from the farm behind us that afternoon and then prepped.
Cheeses were mainly sheep and goat milk sourced.

A few takeaways
BROWN CHEESE IS LIFE!

Food laws in Norway are very strict. The style of using raw milk for cheese was outlaws for around 40 years, making the technique and style obsolete. Now Paul is one of seven farmers bringing this style of cheese back.

#Norway #cheese #brunost #sheepcheese #food #foodtravel

Day 12: A restorative soup for those days you migh

Day 12: A restorative soup for those days you might be feeling sluggish. I came across this recipe when researching for a soups and bread class. The class was in January when health is in the forefront of our agendas. This soup checked a number of boxes with ingredients and also came with a beautiful story of a daughter concocting her Chinese mother's restorative soups and how the process connected her to her heritage.

This recipe is from Food and Wine. I won't be posting the recipe in the thread in hopes that you'll swing over to the site and read the whole story, or the additional link of Chinese medicine and culinary tradition are one in the same.

https://www.foodandwine.com/recipes/restorative-ginger-and-turmeric-noodle-soup

FAMILJEN🇸🇪: Michelin Star noted as best valu

FAMILJEN🇸🇪: Michelin Star noted as best value. We ordered their tasting menu - they were wrong. It's worth a try if in Gothenburg, Sweden

#sweden #Göteburg #tastingmenu #michelinguide

Day 11: Wonton Bok Choy Soup. I came across this r

Day 11: Wonton Bok Choy Soup. I came across this recipe when building a Lunch with Lydia class. The soup led to an Asian-themed private chef dinner party from of my attendees. Full of flavor and nutrition with the bok choy. You can DIY your wontons, if that suits your fancy, or store-bought in the freezer section will work perfectly.

INGREDIENTS
4 baby bok choy
2 medium shallots, chopped
1 cup sliced shiitake mushrooms
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
6 cups low-sodium chicken or vegetable broth
2 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
5 green onions, chopped
chili crisp
25-30 frozen wontons filling is your preference
INSTRUCTIONS
Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice the remaining white and pale green parts of the scallions.
Heat your dutch oven, and over dry heat, char the sides of your bok choy, 3 to 4 minutes. Remove from pot and set aside.
In the same Dutch oven, add one tablespoon oil, white, light green parts of scallions, mushrooms, shallots, Cook 3-5 minutes, until fragrant. Then add in the garlic and ginger and cook for another 2-3 minutes.
Pour in 6 cups of good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce. and charred bok choy. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
Divide soup among bowls. Top with crisp chile and reserved scallion tops.

DAY 1: Lunch at Nevada's Farm. Our first stop was

DAY 1: Lunch at Nevada's Farm. Our first stop was at Nevada's farmstead with a meal prepared by her. What a wonderful introductory stop for our small group to gather and get to know each other, and our host, Nevada.

After lunch, we forged wild berries (blueberries, lingonberries, and crumbleberries) along the hillsides.

Our bus ride has allowed us to see the beautiful countryside of Norway filled with cascading waterfalls, tall evergreen trees, and beautiful wooden cabins. Words and pictures can't express how beautiful this country is. Add Norway to your bucket list.

#northwildkitchen #footprinttours #Norway #norweigianfood #foodtravel #travel

🇳🇴 OSLO: Den Glade Gris is a playful restaur

🇳🇴 OSLO: Den Glade Gris is a playful restaurant specializing in pork dishes. The name translates to "The Happy Pig". Every part is used from nose to tail with the Pork Knuckle being their specialty. The meat is marinated for days and then slow cooked to give you a tender juicy flavorful plate of pork! Serving up traditional Norweigian dish including baked cod, a smoked whale appetizer with a large selection of Norweigian beers from all over the country. The white chocolate dessert with bacon crumbles and espress is worth saving room for.

Make sure to say hi to the Lady Pig waiting to greet you at the door. Very memorable!

#oslo #pork #norway #Norwegian #bacon

Day 10: A little French soup filled with veggies a

Day 10: A little French soup filled with veggies and pesto. Pistou is a French pesto built like a Genovese pesto but with tomato added to it. This is written for vegetarians but can be easily modified to be vegetarian.
INGREDIENTS

The Pistou
4 cups packed basil
1 cup grated parmesan
1/4 cup extra virgin olive oil
1 tsp kosher salt
3 cloves garlic, chopped
1 plum tomato, cored
For Soup
1/4 cup extra-virgin olive oil
1 oz pancetta, minced
5 cloves garlic, minced
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1/2 medium zucchini, chopped
1/4 head savoy or napa cabbage,cored and thinly shredded
8 cups chicken or vegetable stock
1 28 oz can of whole peeled canned tomatoes
1 15 oz can cannellini beans
salt, pepper, and apple cider vinegar to taste
1/3 cup broken dried spaghetti
INSTRUCTIONS

Pistou
Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
Soup
Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes.
Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes.
Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes
Add stock and tomatoes, and bring to a boil
Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
Cook pasta in a seperate pot, rinse and then toss with olive oil.
#soup #souptember #vegetables #pesto

Load More... Follow on Instagram

gwinstinykitchen

Food is love! It can connect us, unite us and create moments that last as memories!
Mom of 2. This is our adventure of cooking in the kitchen.

Stop 4: Sogn Jord- og Hagebruksskule Norway's fir

Stop 4: Sogn Jord- og Hagebruksskule

Norway's first organic farming school. Their focus is on ecological farming and sustainability. It is a two year program only available to students who can read and write in Norwegian. The program covers all aspects of farm culture and life.

Our guide was an instructor (British native) who attended the school in the 70s, and then came back in the 90s. She teaches courses on livestock procurement, including butchering, use of every organ and part, and even use of skins and hids for clothing (notice her jacket and satchel). They provide the area with organic produce and meats.

Students experience an intense program and the leave to start their own or continue on other farmstead. Some courses are also on beer making, old heritage techniques, preserving, and beekeeping. We witnessed them pressing freshly harvested apples that will be then cidered.

#norway #organic #farming #sustainability #

Our hands-on class was a tasty way to learn more a

Our hands-on class was a tasty way to learn more about Norweigian cooking. Everything was tasty and worth making it again. The challenge is finding good fish to make the recipe.

STOP 2: HOL YSTERI We ate dinner at Hol Ysteri exp

STOP 2: HOL YSTERI
We ate dinner at Hol Ysteri experiencing the beauty of old style cheese making. Cheese maker Paul welcomed us and shared the traditions of cheese along was samples of four of his cheeses. We then were served dinner that was has been procured from the farm behind us that afternoon and then prepped.
Cheeses were mainly sheep and goat milk sourced.

A few takeaways
BROWN CHEESE IS LIFE!

Food laws in Norway are very strict. The style of using raw milk for cheese was outlaws for around 40 years, making the technique and style obsolete. Now Paul is one of seven farmers bringing this style of cheese back.

#Norway #cheese #brunost #sheepcheese #food #foodtravel

Day 12: A restorative soup for those days you migh

Day 12: A restorative soup for those days you might be feeling sluggish. I came across this recipe when researching for a soups and bread class. The class was in January when health is in the forefront of our agendas. This soup checked a number of boxes with ingredients and also came with a beautiful story of a daughter concocting her Chinese mother's restorative soups and how the process connected her to her heritage.

This recipe is from Food and Wine. I won't be posting the recipe in the thread in hopes that you'll swing over to the site and read the whole story, or the additional link of Chinese medicine and culinary tradition are one in the same.

https://www.foodandwine.com/recipes/restorative-ginger-and-turmeric-noodle-soup

FAMILJEN🇸🇪: Michelin Star noted as best valu

FAMILJEN🇸🇪: Michelin Star noted as best value. We ordered their tasting menu - they were wrong. It's worth a try if in Gothenburg, Sweden

#sweden #Göteburg #tastingmenu #michelinguide

Day 11: Wonton Bok Choy Soup. I came across this r

Day 11: Wonton Bok Choy Soup. I came across this recipe when building a Lunch with Lydia class. The soup led to an Asian-themed private chef dinner party from of my attendees. Full of flavor and nutrition with the bok choy. You can DIY your wontons, if that suits your fancy, or store-bought in the freezer section will work perfectly.

INGREDIENTS
4 baby bok choy
2 medium shallots, chopped
1 cup sliced shiitake mushrooms
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
6 cups low-sodium chicken or vegetable broth
2 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
5 green onions, chopped
chili crisp
25-30 frozen wontons filling is your preference
INSTRUCTIONS
Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice the remaining white and pale green parts of the scallions.
Heat your dutch oven, and over dry heat, char the sides of your bok choy, 3 to 4 minutes. Remove from pot and set aside.
In the same Dutch oven, add one tablespoon oil, white, light green parts of scallions, mushrooms, shallots, Cook 3-5 minutes, until fragrant. Then add in the garlic and ginger and cook for another 2-3 minutes.
Pour in 6 cups of good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce. and charred bok choy. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
Divide soup among bowls. Top with crisp chile and reserved scallion tops.

DAY 1: Lunch at Nevada's Farm. Our first stop was

DAY 1: Lunch at Nevada's Farm. Our first stop was at Nevada's farmstead with a meal prepared by her. What a wonderful introductory stop for our small group to gather and get to know each other, and our host, Nevada.

After lunch, we forged wild berries (blueberries, lingonberries, and crumbleberries) along the hillsides.

Our bus ride has allowed us to see the beautiful countryside of Norway filled with cascading waterfalls, tall evergreen trees, and beautiful wooden cabins. Words and pictures can't express how beautiful this country is. Add Norway to your bucket list.

#northwildkitchen #footprinttours #Norway #norweigianfood #foodtravel #travel

Load More... Follow on Instagram

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More about Lydia

It is nice to meet you and thank you for visiting Gwin’s Tiny Kitchen, the place where we enter into an adventure every time we gather. As your tour guide to this adventure, let me introduce myself, my birth name is Lydia and the name I am most referred to as is Mom.

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Stop 4: Sogn Jord- og Hagebruksskule Norway's fir

Stop 4: Sogn Jord- og Hagebruksskule

Norway's first organic farming school. Their focus is on ecological farming and sustainability. It is a two year program only available to students who can read and write in Norwegian. The program covers all aspects of farm culture and life.

Our guide was an instructor (British native) who attended the school in the 70s, and then came back in the 90s. She teaches courses on livestock procurement, including butchering, use of every organ and part, and even use of skins and hids for clothing (notice her jacket and satchel). They provide the area with organic produce and meats.

Students experience an intense program and the leave to start their own or continue on other farmstead. Some courses are also on beer making, old heritage techniques, preserving, and beekeeping. We witnessed them pressing freshly harvested apples that will be then cidered.

#norway #organic #farming #sustainability #

Our hands-on class was a tasty way to learn more a

Our hands-on class was a tasty way to learn more about Norweigian cooking. Everything was tasty and worth making it again. The challenge is finding good fish to make the recipe.

STOP 2: HOL YSTERI We ate dinner at Hol Ysteri exp

STOP 2: HOL YSTERI
We ate dinner at Hol Ysteri experiencing the beauty of old style cheese making. Cheese maker Paul welcomed us and shared the traditions of cheese along was samples of four of his cheeses. We then were served dinner that was has been procured from the farm behind us that afternoon and then prepped.
Cheeses were mainly sheep and goat milk sourced.

A few takeaways
BROWN CHEESE IS LIFE!

Food laws in Norway are very strict. The style of using raw milk for cheese was outlaws for around 40 years, making the technique and style obsolete. Now Paul is one of seven farmers bringing this style of cheese back.

#Norway #cheese #brunost #sheepcheese #food #foodtravel

Day 12: A restorative soup for those days you migh

Day 12: A restorative soup for those days you might be feeling sluggish. I came across this recipe when researching for a soups and bread class. The class was in January when health is in the forefront of our agendas. This soup checked a number of boxes with ingredients and also came with a beautiful story of a daughter concocting her Chinese mother's restorative soups and how the process connected her to her heritage.

This recipe is from Food and Wine. I won't be posting the recipe in the thread in hopes that you'll swing over to the site and read the whole story, or the additional link of Chinese medicine and culinary tradition are one in the same.

https://www.foodandwine.com/recipes/restorative-ginger-and-turmeric-noodle-soup

FAMILJEN🇸🇪: Michelin Star noted as best valu

FAMILJEN🇸🇪: Michelin Star noted as best value. We ordered their tasting menu - they were wrong. It's worth a try if in Gothenburg, Sweden

#sweden #Göteburg #tastingmenu #michelinguide

Day 11: Wonton Bok Choy Soup. I came across this r

Day 11: Wonton Bok Choy Soup. I came across this recipe when building a Lunch with Lydia class. The soup led to an Asian-themed private chef dinner party from of my attendees. Full of flavor and nutrition with the bok choy. You can DIY your wontons, if that suits your fancy, or store-bought in the freezer section will work perfectly.

INGREDIENTS
4 baby bok choy
2 medium shallots, chopped
1 cup sliced shiitake mushrooms
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
6 cups low-sodium chicken or vegetable broth
2 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
5 green onions, chopped
chili crisp
25-30 frozen wontons filling is your preference
INSTRUCTIONS
Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice the remaining white and pale green parts of the scallions.
Heat your dutch oven, and over dry heat, char the sides of your bok choy, 3 to 4 minutes. Remove from pot and set aside.
In the same Dutch oven, add one tablespoon oil, white, light green parts of scallions, mushrooms, shallots, Cook 3-5 minutes, until fragrant. Then add in the garlic and ginger and cook for another 2-3 minutes.
Pour in 6 cups of good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce. and charred bok choy. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
Divide soup among bowls. Top with crisp chile and reserved scallion tops.

DAY 1: Lunch at Nevada's Farm. Our first stop was

DAY 1: Lunch at Nevada's Farm. Our first stop was at Nevada's farmstead with a meal prepared by her. What a wonderful introductory stop for our small group to gather and get to know each other, and our host, Nevada.

After lunch, we forged wild berries (blueberries, lingonberries, and crumbleberries) along the hillsides.

Our bus ride has allowed us to see the beautiful countryside of Norway filled with cascading waterfalls, tall evergreen trees, and beautiful wooden cabins. Words and pictures can't express how beautiful this country is. Add Norway to your bucket list.

#northwildkitchen #footprinttours #Norway #norweigianfood #foodtravel #travel

🇳🇴 OSLO: Den Glade Gris is a playful restaur

🇳🇴 OSLO: Den Glade Gris is a playful restaurant specializing in pork dishes. The name translates to "The Happy Pig". Every part is used from nose to tail with the Pork Knuckle being their specialty. The meat is marinated for days and then slow cooked to give you a tender juicy flavorful plate of pork! Serving up traditional Norweigian dish including baked cod, a smoked whale appetizer with a large selection of Norweigian beers from all over the country. The white chocolate dessert with bacon crumbles and espress is worth saving room for.

Make sure to say hi to the Lady Pig waiting to greet you at the door. Very memorable!

#oslo #pork #norway #Norwegian #bacon

Day 10: A little French soup filled with veggies a

Day 10: A little French soup filled with veggies and pesto. Pistou is a French pesto built like a Genovese pesto but with tomato added to it. This is written for vegetarians but can be easily modified to be vegetarian.
INGREDIENTS

The Pistou
4 cups packed basil
1 cup grated parmesan
1/4 cup extra virgin olive oil
1 tsp kosher salt
3 cloves garlic, chopped
1 plum tomato, cored
For Soup
1/4 cup extra-virgin olive oil
1 oz pancetta, minced
5 cloves garlic, minced
3 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1/2 medium zucchini, chopped
1/4 head savoy or napa cabbage,cored and thinly shredded
8 cups chicken or vegetable stock
1 28 oz can of whole peeled canned tomatoes
1 15 oz can cannellini beans
salt, pepper, and apple cider vinegar to taste
1/3 cup broken dried spaghetti
INSTRUCTIONS

Pistou
Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground. Season with salt and pepper, and set aside.
Soup
Heat oil in a 6-qt. saucepan over medium-high heat; add pancetta and cook, stirring often, until fat has rendered, about 2 minutes.
Add garlic, carrots, celery, and onions, reduce heat to medium; cook, covered and stirring occasionally, until crisp-tender, 12–15 minutes.
Add zucchini and cabbage; cook, covered, until wilted, 3–5 minutes
Add stock and tomatoes, and bring to a boil
Mash half the beans with a fork; add to soup along with whole beans—cook until warmed through. Season with salt and pepper. Ladle soup into bowls; serve with pistou dolloped on top.
Cook pasta in a seperate pot, rinse and then toss with olive oil.
#soup #souptember #vegetables #pesto

🇳🇴: EAT WHAT WE EAT! Over the last two new

🇳🇴: EAT WHAT WE EAT! Over the last two new days, we have been fed like queens with classic Norwegian meals.

Pinnekjøt: Lamb stew with kohlrabi, carrots and boiled potatoes.

Kramkaka with cream and cloudberries:. Cloudberries are one of the rarest berries in the world. They grow in colder climates and low to the ground. They come from the same family as raspberries.

Open Face Sandwiches: this is a common meal. Set up in a make your own full of option. We were lucky to have a traditional rulle polse: Lamb pate

And Kake and Kaffe (cakes and coffees). We were presented with a variety of cakes including the world's best cake in the world!

Takk to our hosts and cousins Irene, sister Turid (lives by the Arctic circle), Vidar and Ann-Iris. We could taste the love and care put into every dish.

#norway #foodtravel #travel #scandinavia #hertiage

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