Whilst my Norwegian family were getting ready to head out to see the annual parade, back here in suburban Melbourne I held my own special celebration, dressing up Olive and baking a traditional treat.
See this picture - that's me and my sister outside our old home in Sandefjord, on our way to the parade. I think I was 2. The dress I'm wearing is called a bunad. Based on traditional folk costumes, every region of Norway has their own special colours, embrodiery and accessories.
This year my parents are actually in Norway for my cousin's wedding and timed their arrival to be there for today's festivities.
Rather than miltary parades, school children march through the town waving flags and shouting Hipp Hipp Hurrah.
I'm reliably told that the day was lovely and warm and the parade was fantastic. One day I'll take Olive and Mr Di-licious.
Dress ups aside, today was also the perfect excuse to bake something that is truely Norwegian to me: sweet cardamom scented buns, filled with custard, also known affectionatley as school buns (skoler brod).
It's funny, I searched high and low for a recipe for these buns online (quite succesfully in the end) but it turns out I already had it in one of my own cookbooks.
Happily for me the recipes match, making me confident that by sending you to the lovely Siri at The Transplanted Baker, you will find an authentic recipe (and I can be a little lazy and not type it out).
|Using a spoon to create hole for the custard|
|Filled with homemade vanilla custard|
|Baked buns straight out of the oven|
School buns are perfect with a cup of black coffee (Norway's national drink and pastime) or glass of milk.
The hardest part is stopping at just one!
Thanks for allowing me to indulge in a little nationalistic pride.
My bookshelf baking challenge this week will also be a taste of Norway - stay tuned!
Hipp hipp hurra for 17 Mai!
|The reluctant patriot|