Heimablidni, is a Northern Germanic Faroese phrase which literally means home hospitality. Your home away from home is how Silversea sees it, as they offer this experience as a shore excursion on their Northern Europe & British Isles itineraries. There’s no better way to really immerse yourself in this island’s beautiful culture than to sit as a “family” to enjoy the local cuisine and have a glance at the way the Faroese Islander’s live. Join in laughter and mythological story-telling with your hosts and other crew members from your Silver Wind vessel, as you eat and drink and make toasts to your memorable experience. Next time you’re in town, you won’t hesitate to stop by and say hi!

Wanting to study up before heading to meet the locals? Here is a great recommendation you can bake and devour at home before you depart for your trip! This recipe is from Krystina Castella’s “A World of Cake

Hazelnut Oatcake

READY IN: 1hr 15mins
YIELD: 1 cake      UNITS: US

1 1⁄4 cups water
1 1⁄2 cups rolled oats
1 1⁄3 cups all-purpose flour
1 teaspoon ground cardamom
1⁄2 teaspoon caraway seed
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups light brown sugar
1⁄2 cup granulated sugar
1 cup unsalted butter
2 eggs
3⁄4 cup chopped hazelnuts
1⁄8 cup hazelnuts, whole (garnish)
1⁄8 cup raspberries, whole (garnish)

1⁄2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1⁄4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract


Preheat your oven to 350 degrees.

While it’s warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.

Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.

In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.

Finally, stir in the oats and the chopped hazelnuts.

Transfer the batter the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.

While the cake is baking, make the vanilla sauce.

In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.

Heat over a medium flame, whisking constantly. Don’t let it boil because it will get grainy.

When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.

Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

Your Stellar Travel Advisor can help you schedule this shore excursion and other excursion‘s that get you more involved the culture on your Silversea Cruise. Cheers and good health to you! Or, as the Faroese Islander’s would say skál!

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