Recipes

Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad
Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad

 

En fin julesalat som passer til både ribbe, pølser, juleskinke, fisk, kalkun og hva du ellers måtte ha på julebordet i romjulen. (for the English recipe: scroll down, it´s under the Norwegian recipe)

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Panettone
Panettone

This oh so nice italian Christmas cake is a pleasure to eat and to look at. Double the recipe, wrap one in beautiful paper and give it to a close friend. 

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The chocolate cake (gluten free)
The chocolate cake (gluten free)

 

I have always liked chocolate cakes and I thought I had been eating the best one. I did not. This is the best one. It must be!

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Gnocchi
Gnocchi

Beeing like a potato, in Norway means that a person can do many different jobs -they are versatile. No wonder the potato is used in this metaphor; the potato can be used in so many ways! Gnocchi is one of them and one of my favourites...

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Barley porridge (byggrynsgrøt)
Barley porridge (byggrynsgrøt)

In Norway we have a long porridge tradition. I love all kinds of porridges and can also find reasons for eating it in the middle of the summer!

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Torta di nocciole (hazelnut cake)
Torta di nocciole (hazelnut cake)

This lovely cake from Piemonte (Piedmont) in Italy is a classic traditional autumn cake. I took the tradition with me back to Norway after a visit last year. 

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Hot countryside girls
Hot countryside girls

In Norway we have a traditional dessert called `tilslørte bondepiker`(veiled countryside girls). This version is quickly made and has a bit more of all that is good ..

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Queen Maud´s dessert
Queen Maud´s dessert

This wonderful dessert was made for Queen Maud of Norway in 1906. It is creamy and delicious and I would eat it every day if I could. I have an issue about creamy desserts...

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My garden cafe´s fabulous crisp bread
My garden cafe´s fabulous crisp bread

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job. 

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Carrot cake
Carrot cake

A soft, juicy wonderful cake filled with raisins and lots of carrots. 

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Brussel sprout sallad
Brussel sprout sallad

A lovely lunch, first dish or use it with meat or fish as a main course. When we have this in the kitchen garden, we can actually pick the brussel sprouts in the middle of the winter as well. They even survive the snow! 

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Boeuf Bourguignon
Boeuf Bourguignon

The perfect weekend food for autumn and winter! 

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Broccoli salad
Broccoli salad

A good way to use the broccoli stalk. Eat it as lunch or appetizer.

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Limoncello spritz
Limoncello spritz

A nice and fresh alternative to the famous sister Aperol spritz

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Beetroot burger
Beetroot burger

Meatfree day? make the mixture today and you´ll have a quick dinner tomorrow

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Plum salad with mozzarella
Plum salad with mozzarella

A wonderful and quick appetizer with plums, mozarella and mint

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My garden cafe´s fabulous crisp bread

10.03.2018
My garden cafe´s fabulous crisp bread

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job. 

  •  

50 gr yeast

5 dl lukewarm water

1 1/2 teaspoon salt 

1,1 liter rye flour

1 dl white flour 

salt flakes 

Dissolve the yeast in a bowl with the lukewarm water. Then mix in the salt and the flour. Use a kitchen machine and knead the dough quite heavily. Have a little rye flour on top of the dough, cover it and leave it in the fridge for about 12 hours. 

Knead the dough and cut it into 20 pieces. Put a lot of flour on the baking table and roll each piece with a rolling pin. The size should be like a small plate. Don´t use too much power, roll light and easy. After this I change my rolling pin to an old one with a small square pattern on it, to have a nice pattern on the crisp bread. You can probably buy something similar. If not, continue rolling with the traditional one until the size is like a dinner plate. Put the thin dough carefully on a baking sheet covered with baking paper. Have some salt flakes over it and fry in the ovven on 250 gr C (482 gr F) for about 12-15 minutes. 

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