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A very potted history of Norway’s history and journey of independence

See also “Syttende mai”

  • At the start of 1814, Norway had been under the rule of the Danish monarchy for over 400 years.
  • Denmark/Norway, under the absolute monarch King Frederick VI, was an ally of France during the Napoleonic wars.
  • When Napoleon was defeated in 1813, Denmark was forced by the Treaty of Kiel, signed in January 1814, to cede Norway to Sweden, one of the victors in the wars.
  • Norway refused to accept the terms of the treaty. The Danish Prince Christian Frederick, vice-regent of Norway, in consultation with leading Norwegians of the day, established a “Constituent Assembly”, to be charged with writing a constitution, electing a king, and declaring Norway’s independence.
  • The Prince organised the first elections ever to be held in Norway, and 112 men were brought together to accomplish the task. This Constituent Assembly was divided between those who favoured complete independence, and those who wanted union with Sweden.
  • In six weeks, by 16 May, the constitution had been drafted, independence was declared, and power was divided between the king’s government, the courts, and a national assembly elected by the people – called to this day the Storting.
  • On 17 May, the constitution was signed, and Christian Frederick was elected King of Norway.
  • In the brief Swedish-Norwegian War that followed, Norway’s king lost to Sweden. Peace negotiations secured Sweden’s agreement that Norway would retain its constitution, but relinquish the throne. The democratically elected Norwegian parliament – the Storting – adapted the country’s constitution to reflect union with Sweden, and Sweden’s King Carl XIII was elected King of Norway.
  • The union between Sweden and Norway was never a federation of combined laws and government. It continued as a “personal union” of separate kingdoms under a common monarch and foreign policy, with both states having their separate constitutions, laws, churches, currencies and other administrative structures, until it was dissolved in 1905.
  • This second declaration of independence was driven by a popular movement, carried through by the Storting, and after strong reactions somewhat parallel to the kinds of soul-searching arguments the UK is facing today in light of Scotland’s growing independence movement, the final dissolution of a historically uneasy but technically peaceful union was peaceably accepted by Sweden. The then-King Oscar renounced his claim to the Norwegian throne, and declined the invitation for a member of its Royal house to take it up.
  • The Storting offered the throne to a willing Danish Prince, Carl, who upon arriving in Norway, took the regnal name of Haakon VII. He reigned until his death in 1957, after uniting the Norwegian nation in its resistance to the Nazi invasion and five-year occupation during WWII. May 8, 1945, marked another day in the history of Norway’s independence; its liberation from Nazi occupation.
  • The current King Harald V is the first prince born in Norway in 567 years. The Norwegian constitution was amended in 1990 to allow the oldest child, regardless of gender, to accede the Throne.

 

 

 

What you will find here

Crumbs on the Table  is a food blog with tested recipes, and stories about food.  I aim to share the best recipes I know, and something of their context: the places they come from, … More

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Food Blog of the Year 2019

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Food Blog of the Year 2018

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Finalist
Guild of Food Writers
Food Blog of the Year 2015

Pink Lady Food Photographer of the year 2019 - Highly Commended
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Food writer and cook. Finalist, Guild of Food Writers Food Blog of the Year 2019, 2018 and 2015. In Best Food Writing 2016, Da Capo Press

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Don’t you love a carrot cake? Good old-fashione Don’t you love a carrot cake?  Good old-fashioned greedy pleasure.  This one is finely textured, and sometimes plays a three-layer stunner, and sometimes whimsical cupcakes decorated with little carrot cookies.  My family in the States loves these and I so wish I could bake for them right now.  So I asked a kind chef near them to make them for my loved ones there using this recipe, and the response was just what I’d hoped it would be:  a lift of the spirits on both sides of the ocean. : - )  win win.  Sometimes something delicious really helps!  Recipe here: https://www.crumbsonthetable.co.uk/wholesome-carrot-breakfast-muffins-and-a-finely-textured-carrot-cake/#more-3101
The brilliant palette of colour and flavours for a The brilliant palette of colour and flavours for an exotic fruit salad to go with vegan coconut, pineapple and banana ice cream.  Recipe: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
A bright plate of exotic fruits with a coconut, pi A bright plate of exotic fruits with a coconut, pineapple and banana ice cream that happens to be vegan.  Tastes so refreshing and cheering right now.  I love the beautiful Bermuda-blue plate, made by my very talented sister Kitty.  Makes me feel I’m diving into a beautiful sea whenever I use it.  Recipe here for the fruity pud:  https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
I love the colour and freshness of all these veget I love the colour and freshness of all these vegetables, which make the do-ahead quesadillas.  Instead of sweet potato, I’ve also used grated butternut and other winter squashes, available locally.  Recipe: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
As well as trying to jazz up breakfast during lock As well as trying to jazz up breakfast during lockdown, I also like to put together a do-it-yourself healthy quesadilla kit we can assemble through the week for lunch.  This is one of my favourites:  spicy sweet potato, beetroot lime relish, avocado guacamole, some fresh spinach leaves, and tomato coriander salsa.  Keep everything in pots in the fridge along with some grated cheese and the tortillas, and when it’s time, everyone can assemble and toast through their quesadilla how and when they like it.  Handy, healthy, colourful and cheering.  Recipes on Crumbs on the Table: https://www.crumbsonthetable.co.uk/sweet-potato-quesadillas-with-all-the-fixings-and-dairy-free-coconut-pineapple-and-banana-ice-cream/
Wholesome muffins to combat lockdown breakfast rut Wholesome muffins to combat lockdown breakfast ruts and make it easier to get going right now.  Carrots, apples, raisins, nuts and mixed seeds aplenty — and they can be vegan as well.  Not too much added sugar, and lots of fibre and flavour.  Recipe on Crumbs on the Table: https://www.crumbsonthetable.co.uk/wholesome-carrot-breakfast-muffins-and-a-finely-textured-carrot-cake/#more-3101
A favourite autumn lunch or dinner of the moment: A favourite autumn lunch or dinner of the moment:  baked winter squash, in this case a small red kuri pumpkin, stuffed full with yellow tomatoes, thinly sliced onion, a few sage leaves and plenty of seasoning, and topped with gruyere or other good melting cheese.  Bake at 200C/400F until the squash is tender and the cheese is beautifully brown and oozy.  Takes about an hour for smaller squashes, so I add the cheese about 20-30 minutes in.  So easy and so good.  Works with all kinds of squashes, and with fresh toms of any colour — or with tinned tomatoes, juice and all, which is jolly handy right now.
It’s apple season! One of my favourite times of It’s apple season!  One of my favourite times of the year.  APPLE BUTTER is the first thing I start making when the crop rolls in.  So delicious with ginger cake, on toast, or with yogurt for breakfast.  It keeps beautifully, makes a sweet gift, and fills the kitchen with autumn smells as it cooks.  It’s easy to make a small batch:

Ingredients to make about 850ml (2 1/2 to 3 cups):

—700g (about 1½ pounds) peeled and cored  apple, cut into chunks (start with about 1 kilo, or just over 2 pounds)
—250ml (1 cup) water
—Juice of 1 lemon
—200g (1 cup packed) light Muscovado or other brown sugar
—Optional: ½ teaspoon ground cinnamon

Directions:

1. Cook the apples with the water in a medium-large saucepan with the lid on until the apples are completely soft. Cool slightly and then use a stick-blender, a blender or a food-processor, to purée the cooked apple to a uniformly smooth consistency.
2.  Return the smooth purée to the saucepan and add the sugar, lemon juice, and cinnamon if using, and cook over medium heat until it reaches a gentle boil, stirring constantly and scraping the sides and bottom of the pan to prevent scorching (a silicone spatula is ideal for this). 
3. Continue to simmer gently until the purée is thick enough to fall from the spatula in a sheet – about 5-10 minutes. You will know it’s nearly there when the bottom of the pan starts to show for a second or two when you scrape it with a spatula. To test whether the apple butter is thick enough, spoon a bit onto a small plate.  If it retains a mound shape and oozes no liquid, it’s done. The apple butter will continue to thicken as it cools.
4.  Ladle into sterilized jars and seal as you would for jam if you want to store the apple butter, or simply cool it and refrigerate if you plan to use it right away.  It will last for a couple of weeks in the fridge. 

See the full recipe for using apple butter in ginger cake on Crumbs on the Table: https://www.crumbsonthetable.co.uk/apple-butter-and-ginger-cake/
#twisphotoproject_gfw @gfw_april25 African pengui #twisphotoproject_gfw @gfw_april25  African penguin, taken last year about this time at Betty’s Bay, South Africa.  Sigh.
Toscakaka — caramelised almond cake — a Scandi Toscakaka — caramelised almond cake — a Scandinavian favourite in our house at this time of year. So festive and so very delicious.  Recipe on the blog: https://www.crumbsonthetable.co.uk/toscakaka-scandinavian-caramelised-almond-cake/
Time still for a batch of gingerbread? Lovely sof Time still for a batch of gingerbread?  Lovely soft biscuit that works for old-fashioned moulds as well as cookie cutters, with a simply, shiny glaze.  The spice balance is divine.  Recipe on Crumbs on the Table:  https://www.crumbsonthetable.co.uk/cambridge-in-december-festive-partridge-and-pear/
Happy Thanksgiving, friends and family in North Am Happy Thanksgiving, friends and family in North America.  We’re making Mom’s famous cornbread stuffing recipe with chestnuts in honour of this day of gratitude and feasting.  Recipe on Crumbs on the Table: https://www.crumbsonthetable.co.uk/thanksgiving-cornbread-stuffing/
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