Tuesday, July 3, 2012


Norwegian Recipe Ingredients:
  • 2 lbs. Norwegian salmon filet
  • 3 cloves garlic, minced
  • 1/4 c. julienne of ginger
  • 1 c. sliced mushrooms
  • 1 carrot, julienned
  • 3 green onions, cut into 1-inch pieces
  • Salt and pepper to taste
  • 1/2 c. sesame oil
  • 4 lg. rectangular parchment papers
Norwegian Recipe Instructions:
Fold the paper rectangles in half. Cut from folded side like a question mark. Open the heart shape and brush with sesame oil. Place the ingredients on one side (one portion for one heart shape paper). Fold the edge, overlapping the fold as you go along. Fold the tip of the paper casing a few times to secure the closing. Bake at 400 degrees for 15 minutes. Serves 4. Enjoy !

Wednesday, June 27, 2012


Norwegian Recipe Ingredients:
  • 1 qt. milk
  • 1 c. half & half
  • 1 c. butter
  • 3/4 c. flour
  • 1/2 c. sugar
  • 1/4 c. butter
  • Sugar & cinnamon
Norwegian Recipe Instructions:
Heat milk and half and half; do not scorch; set aside.

In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.

Pour in milk, cook, stirring frequently until mixture bubbles and thickens. Stir in sugar. Pour 1/4 cup melted butter on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas. Enjoy it !

Tuesday, June 19, 2012


Norwegian Recipe Infredients :
  • 3 lbs. salmon filet, cut into 8 pieces
  • 1 lb. butter, cut into 1-inch cubes
  • 1 1/2 c. white wine
  • 2 tbsp. chopped shallots
  • 2 tbsp. red wine vinegar
  • 1 tbsp. ginger, chopped
  • 1 lime (zest and juice)
  • 2/3 c. cream
  • Salt and pepper to taste
Norwegian Recipe Instructions:
Lightly season and flour the salmon pieces. heat 1/4 of the butter and saute the salmon in a large skillet for a few seconds. Turn over and place it in an oven at 475 degrees for 5 minutes.

Meanwhile, in a saucepan, reduce the white wine, shallots, red wine vinegar, ginger and lime zest to almost 1/4 of its volume. Add cream and bring to a boil for a few seconds. Whip in butter, piece by piece until blended. Add lime juice and adjust seasoning. Ladle some of the sauce over the sauteed salmon and serve immediately.

Friday, December 9, 2011



Norwegian Recipe Ingredients:
  • 500 gr/1 lb ground beef
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp potato flour/starch
  • 7 (2 dl)/fl. oz milk
  • 1 egg
  • 2 (8 dl) cups water (to cook out pan with)
  • 6 tbsp plain flour
  • 7 (2 dl)/fl. oz milk or water
  • 1 bouillon cube
  • 1 tsp salt
  • 1/2 tsp pepper
Norwegian Recipe Instructions
Place ground beef into a bowl, add salt, and work in. It should become sticky. Add the potato starch and spices. Stir well.
Add milk 2 tablespoons at a time. (Stir well before adding more milk!)
Add the egg. With a tablespoon dipped in cold water, form small "cakes"/"cookies" and fry them in a frying pan with butter.
Remove and place on a plate when cooked.

After you have fried the meatcakes, add the 2 cups of water to the pan and let it boil. After a minute, pour it into another pan/kettle.

Add the bouillon cube and bring to a boil. Mix the milk/water and flour (no lumps).

Add the milk/flour mix to the boiling water while stirring. Add meatcakes to the sauce and let it simmer for 10-15 minutes.
Salt and pepper to taste.

Serve with boiled potatoes and peas.

Friday, December 2, 2011



Norwegian Recipes Ingredient:
  • 1/2 c. rice
  • 3 1/2 c. milk
  • 1 tbsp. butter
  • 1 tbsp. sugar
  • 1 tbsp. vanilla
  • 2 drops almond extract
  • 1/2 c. chopped almonds
  • 1 1/2 c. heavy cream
  • 1 whole almond

Norwegian Recipe Instructions:
Combine milk and rice in saucepan and cook gently over low heat, uncovered, for about 45 minutes or until mixture is thick and creamy. Add butter, sugar, vanilla and almond extract; stir well and set aside to cool completely. Whip cream, sweetened to taste. Fold whipped cream and chopped almonds into creamed rice. Bury whole almond. (The person who gets the whole almond will have good luck during the coming year.) A cold fruit sauce may be served with this.

  • 1 pkg. frozen strawberries or raspberries (16 oz.)
  • 1 tbsp. cold water
  • 1 1/2 tbsp. cornstarch
Thaw fruit completely and sweeten to taste. Blend water and cornstarch to make a smooth paste and blend into fruit mixture. Stirring constantly and gently, bring to a rapid boil. Continue stirring and boil over medium heat for 3 minutes. Set aside to cool. Enjoy it !

Tuesday, November 29, 2011



Norwegian Recipe Ingredients:
  • 2 cups shortening
  • 1 cup sugar
  • 6 tablespoons whipping cream
  • 1 tablespoon brandy
  • 1 egg
  • 6 cups all purpose flour
Norwegian Recipe Instructions:
You may use 2 cups Crisco or 1/2 butter/marg/lard or any combination of shortening to equal 2 cups.
Cream together shortening and sugar.
Slowly stir in cream, then brandy, and beaten egg.
Gradually add small portions of flour until all ingredients are combined.
Refrigerate the dough for a minimum of two hours. Press into Sandelbakker tins.
Bake at 350 degrees F until lightly golden - do not allow to brown.
Note: Almond or vanilla extract may be substituted for brandy, but won't be as good.

Monday, November 21, 2011

Norwegian Skolebrod

Norwegian Skolebrod
Norwegian Recipe Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 cups warm milk
  • 1/3 cup butter, melted
  • 4 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons ground cardamom
  • 1 egg, beaten
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 cup milk
  • 1 drop vanilla extract
  • 3 tablespoons unsalted butter

Norwegian Recipe Instructions

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.