Norway’s tastiest traditions... In keeping with our Norwegian theme, we have selected two popular Norwegian dishes for you to try at home...
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Welcome to the first edition of Cruising Magazine for 2017.
Norwegian Meatballs Beef Stew (Lapskaus)
Featured Destination: Discover the beauty of Noway’s Fjords.
This issue features one of cruising fans’ most popular destinations, the Norwegian Fjords, along with some of the more unique ‘special interest’ cruises available in the market today. We also take a look at expedition cruises for the more intrepid travellers amongst you, and for those who like to start their holiday as soon as possible, we include a range of ‘ex-uk’ cruises departing from regional ports across the country. Another popular way to extend your cruise holiday is to add on a hotel stay or land tour before or after your cruise – take a look at page 29 for some inspiration as to the best ‘add-ons’ to some of our most popular destinations.
‘Mors Kjøttkaker’ are arguably the most traditional dish of Norway. On Norwegian Independence Day (17th May), many people serve them with a cabbage stew, mushed peas, boiled potatoes and gravy. It’s a healthy and hearty meal for all of the family.
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Ingredients: 2 eggs, lightly beaten
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Culinary Delicacies from around the world From live octopus to snake wine.
Your Cruise Calendar Where to go and when.
1/2 cup finely chopped onion
Special Interest Cruises Art, wine, music and more.
1/4 teaspoon pepper
Expedition Cruises: A true adventure awaits.
1/2 cup heavy whipping cream
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1 onion, finely chopped Salt Pepper
5 tablespoons all-purpose flour 4 cups beef broth
• Wash and peel the vegetables, and cut them into bite-size cubes. • Bring the beef broth to a boil and add the carrots and the rutabaga, and cook for 15 minutes. After the vegetables have boiled, add the potatoes, and cook for a further 15 minutes. • Add the meat and onions, and season with salt and pepper then continue to cook until the stew thickens.
Dash cayenne pepper Dash white pepper Method • In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb the milk. • Add meat and stir until well blended into 1 inch meatballs.
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• Personalised service
3 cups potatoes
• Dice beef and cover with water then let it simmer for one hour.
1/2 teaspoon each ground ginger, nutmeg and allspice
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• Full ABTA and ATOL bonding
1 small rutabaga
Method
3 tablespoons butter
Why book with GoCruise…
1 lb carrot
2 teaspoons sugar
Gravy: 2 tablespoons finely chopped onion
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5 cups beef broth
2 teaspoons salt
1 pound ground pork
To discuss tailor-making a cruise holiday to suit you, please don’t hesitate to get in touch. You can also take a look at the latest deals on cruises for couples, families, solo travellers and more on our website.
We look forward to hearing from you soon.
1 cup dry bread crumbs
2 pounds lean ground beef
If you’re not too sure where you would like to cruise next, or would like to know the best destinations to visit at certain times of the year, turn to pages 12-13 for your ‘where to go and when’ Cruise Calendar.
• Fly-cruise and tailor-made itineraries also available
1 cup milk
Ingredients: 2 lbs beef
Cruise & Stay The Right Way Making the most of your pre and post cruise stays.
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• Place meatballs on a greased rack in a shallow baking pan. Bake at 220° until browned, about 18 minutes or until a thermometer reads 71°; drain and set aside.
Cruising from the UK Start your holiday the moment you step outdoors.
• For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
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If you don’t find exactly what you are looking for within this magazine, or if you would like a tailor-made holiday or cruise created just for you, please get in touch. For your peace of mind 09 44
ABTA No. J5035
1. Disney Cruise Line, 2. P&O Cruises, 3. Fred. Olsen Cruise Lines, 4.Holland America Line Cruising 2017 INSIDE & BACK GC.indd 3-4
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