You could say that it's "good times" that define Norwegian Easter. The one that allows us to go to the Easter mountain, watch an Easter thriller, enjoy Easter at home, sit in Easter traffic, get an Easter tan or drink freshly brewed Easter tea.
With plenty of time, we can indulge in all the things we don't usually have time for. Making delicious meals from scratch, ploughing through novels in front of the fireplace, hand-brewing coffee in the morning or continuing the knitting sweater we started last year.
With these recipes, we wish you a happy Easter and hope you enjoy your breaks - all the way from Palm Sunday to Easter Sunday.
With fresh air and a little precision, the Easter cup is filled with freshly brewed perfection.
Hand brew in the cabin
A Kalita hand brewer is no more advanced than a simplified coffee maker. By hand brewing, you can bring out the complex flavours in your coffee to a greater extent, resulting in an even better taste experience. You can also brew your Easter coffee in a press pot, funnel, kettle or aeropress.
Recipe for hand brew:
- Large Kalita brewer (500 ml)
- Kalita paper filter & filter holder
- 3 heaped tablespoons of Easter coffee (about 30 g, filter ground)
- Bring a pint of water to the boil.
- Place a filter in the filter holder. Fill with coffee.
- Pour water over the coffee so that all the coffee in the filter is moistened. Wait until it stops swelling (about 30 seconds) before adding more water.
- Pour the water in smooth circular motions so that you get water evenly over the coffee grounds in the filter. When the filter holder is full of water, pause until there is room to continue pouring.
- Let all the water run through. It should take about 3 minutes to brew a pot.
Serve your coffee outside in the sunshine.
Espresso the traditional way
The mocha pot, or a macchinetta which means "small machine", is a small coffee brewer that makes espresso using pressure. It is placed on a hob or gas hob. The resulting pressure pushes boiling water up through a filter holder and voilà, you have a classic cup of espresso. The mocha pot was patented in Italy by
inventor Luigi De Ponti in 1933.
Recipe for espresso with a mocha pot:
- Mocha pot
- Easter espresso (ground into a mocha pot,
slightly coarser than espresso malt)
1. Grind Easter espresso.
2. Fill the filter fully with espresso.
3. Distribute it evenly without pressing down and wipe away any excess espresso from the filter holder.
4. Fill with water to just below the valve.
5. Do not use full heat on the hob.
6. When espresso starts to bubble up in the top chamber, turn down the heat and wait for it to finish.
Server & new!
A teapot with an Easter flavour
Recipe for Easter tea:
- Glass jug
- Easter tea
- Bring the water to the boil, leaving the temperature at approx. 90-95°C.
- Use 1-2 grams of tea per decilitre of water - taste as you go.
- Leave to infuse for 2-3 minutes.
- Enjoy delicious Easter tea.
Take it with a pinch of salt
Recipe for a pinch of Easter tea:
- Teklype
- Easter tea
- Bring the water to the boil, leaving the temperature at approx. 90-95°C.
- Use 1-2 grams of tea per decilitre of water - taste as you go.
- Leave to infuse for 2-3 minutes.
Enjoy delicious Easter tea with your loved ones.
This year's Easter products can be found here.
