Lussekatter

Tags

Baking, Christmas traditions, Dough, Food, Lussekatter, Norway, Recipe, Yeast

I am rarely able to bake and display in one day, but today will be an exception to that rule; today is the night before Lussi (the day of Saint Lucia). Living in a country that is predominantly protestant, there has never been much focus on saints. There is also very little focus (if any) on religion in the celebration of Lussi.  For me, Lussi has meant school or kindergarten celebrations (I’ll elaborate in a bit) and the baking of Lussekatter.

In kindergartens or school (the lower grades) Lussi is celebrated by kids dressing in white and parading through the school or kindergarten or through a care home to entertain the elderly. Every kid is dressed in white and holding a white candle. One girl, often with long blond hair, is crowned Lucia and leads the parade. She wears a crown holding candles.

It is a celebration of light in the darkest time of the year. The Christian traditions have mixed with old heathen traditions resulting in a tradition now that I believe most Norwegians would not be able to connect to any religion or faith. What is obvious though is the symbolic white and bright in a time of darknes, where there is a bit christianity mixed in with the mentioning of St. Lucia, and the devil through the lussekatter (lussi cats – referring to Lucifer the cat), and the lighting of candle and dressing in white to bring light in order to scare off the heathen creatures of the underworld lurking in the night.

Anyway, the reason why we bake these lussekatter might not be interesting at all (especially not with such an inadequate introduction), but the main reason is the tradition itself (at least it is to me). And the fact that the lussekatter are bright, ocher-y yellow also adds to the fun.

Today Son and I have spent some good, quality time together, dancing along to christmas songs while kneading a bright, yellow dough. I think I had more fun than him! I’ll give you the recipe in case you want to try it yourself:

• 2,5 dl of milk (the more fat the better)
• 25 grams of fresh yeast
• 75 grams of butter
• 0,5 grams of saffron or 1 teaspoon of turmeric
• 1 teaspoon of cardamom
• 1 egg
• about 6 dl of flour

Cook for 5-8 mins at 250 degrees celsius.

This year I made one batch with saffron and one with turmeric. I have never tried saffron before, for reasons unknown to me. The saffron was a nice change, it gave a better colour, better smell, but is still a little new to me. The turmeric smell and taste is what I’m used to. But I think saffron might win in the long run…

Dunnottar Castle

Tags

Castle, Dunnottar Castle, Scotland, Stonehaven, Travelling

Dunnottar Castle is my all time favourite castle. It is the location of the castle and the surrounding nature that really attracts me to it, and that as well as the fact that I’m left to explore the grounds exactly as I please makes this my favourite.

I wanted to tell you about this some time ago, as the last few posts from my Scotland road trip, but as you know, suddenly came December, and suddenly came London, and Dunnottar had to wait.

The castle is just a short walk from Stonehaven, which again is a few miles south of Aberdeen on the North-East coast of Scotland. The location of the castle is to die for, and one can clearly see the advantages of having such a stronghold in times of trouble.

It costs about a fiver to get in (we’re talking local currency here) and then you’re left to roam the grounds. There are signs here and there telling you where it’s not safe to climb, and also a few plaques of information placed here and there.

From the northern walls you can see a war memorial which fits in beautifully with the atmosphere of the castle. It looks somewhat like a small watchtower or beacon of warning to warn the castle dwellers of the Vikings coming from the north (now, there is little evidence of Viking activity along exactly this stretch of coastline, but go with flow here)