NORWEGIAN RECIPE Video

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Friday, December 9, 2011

NORWEGIAN MEATCAKES WITH SAUCE







NORWEGIAN MEATCAKES WITH SAUCE

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
Sauce:
  • 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.

Sauce:
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.
norwegian-fattigman

Friday, December 2, 2011

NORWEGIAN CHRISTMAS RICE PUDDING









NORWEGIAN CHRISTMAS RICE PUDDING

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.

FRUIT SAUCE:
  • 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 !
norwegian-meatcakes-with-sauce.

Tuesday, November 29, 2011

NORWEGIAN SANDBAKKELS










NORWEGIAN SANDBAKKELS

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.

Thursday, November 17, 2011

Norwegian Lefse

Norwegian Lefse
Norwegian Recipe Ingredients
  • 10 pounds potatoes, peeled
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 1/2 cups all-purpose flour
Norwegian Recipe Instructions
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Friday, November 11, 2011

Potato Klubb (Norwegian Potato Dumplings)

Potato Klubb (Norwegian Potato Dumplings)
Norwegian Recipes Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground black pepper
  • 4 cups potatoes, peeled and grated
  • 2 tablespoons grated onion
  • 8 ounces cooked ham, cut into 1 inch cubes
  • 2 teaspoons salt
  • 1 cup melted butter
Norwegian Recipes Instructions

Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Wednesday, November 2, 2011

Norwegian Christmas Cabbage


Norwegian Christmas Cabbage
Norwegian Recipe Ingredients
  • 8 slices bacon
  • 1 large head cabbage, cored and shredded
  • 1/4 cup all-purpose flour
  • 1 tablespoon caraway seed
  • 1 pinch salt and pepper to taste
  • 1/2 cup white vinegar, or to taste
  • 1/2 cup white sugar, or to taste
Norwegian Recipe Instructions

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick...enjoy the Norwegian cabbage recipe !

Saturday, October 29, 2011

NORWEGIAN SMOKED SALMON QUICHE

NORWEGIAN SMOKED SALMON QUICHE

Norwegian Recipe Instructions
Pastry:
  • 250 g (4 1/4 dl, 1 3/4 cups) flour
  • 250 g (8 ounces, 1 cup) butter or margarine
  • 1 dl (up to 1/3 cup) water
Quiche:
  • 1 1/4 dl (1/2 cup) finely chopped onion
  • 2 1/2 T. butter
  • 400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives
  • 1/2 clove garlic, chopped
  • 2 tsp. chopped fresh basil
  • 5 eggs
  • 2 1/2 dl (1 cup) milk
  • 2 1/2 dl (1 cup) whipping cream
  • pepper
Norwegian Recipe Instructions
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.

Friday, October 21, 2011

NORWEGIAN PEA SOUP

NORWEGIAN PEA SOUP
Norwegian Recipe Ingredients
  • 1 pound green or yellow split peas
  • 2 quarts boiling water
  • 1/4 pound lean salt pork (in one piece)
  • 1 large carrot, diced
  • 1 large stalk celery, including leaves, diced
  • 5 green oinions, including tops, sliced
  • 2 tsp. salt (varies with saltiness of pork)
  • 1/4 tsp. pepper
Norwegian Recipe Instructions
Sort peas. Place in boiling water in large heavy kettle over moderate heat; add salt pork. Cover and simmer about 1-1/2 hours. Add remaining ingredients; cover and simmer, stirring occasionally, 1 to 1-1/2 hours or until quite thick (about the consistency of gravy). Add salt if desired.

Saturday, October 15, 2011

Norwegian Scrambled Eggs With Smoked Salmon and Potatoes

Norwegian Scrambled Eggs With Smoked Salmon and Potatoes
Norwegian Recipe Ingredients:
  • 5 eggs
  • 2 medium potatoes, diced
  • 1/2 small onion, chopped
  • white pepper, to taste
  • 3 tablespoons butter
  • 1 lb smoked salmon, diced
  • 1 tablespoon fresh dill, chopped
  • 1/3 cup milk
  • 1 tablespoon fresh parsley, chopped finely
Norwegian Recipe Instructions :
Place 1 tbsp butter into skillet to melt. Add potatoes and pepper. After 5 minutes, add onion. Brown potatoes. Onion should be limp, but not browned.
In separate bowl, beat eggs, then add milk, salmon and dill.
Add 2 tbsp butter to skillet to melt. Pour in egg mixture over potatoes. Scramble until almost done. Remove from heat. Eggs should still be a little moist.
Sprinkle parsley on top as garnish.

Sunday, October 9, 2011

Norwegian Lefse

Norwegian Lefse
Norwegian Recipe Ingredients
  • 10 pounds potatoes, peeled
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 1/2 cups all-purpose flour
Norwegian Recipe Instructions

Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Sunday, October 2, 2011

Norwegian Filled Peppers (Jarlsbergfylt paprika)

Norwegian Filled Peppers (Jarlsbergfylt paprika)
Norwegian Recipe Ingredients :
  • 4 large peppers, red or green
  • 2 tsp. coarse salt
  • 1 lb. (450 g) ground meat, low fat
  • 1/2 tsp. Tabasco
  • 1/2 tsp. garlic salt
  • 1/2 tsp. pepper, coarsely ground
  • 1 lemon, juice of
  • 2/3 cup (1 1/2 dl) French Bread Crumbs
  • 1 1/4 cup (3 dl) Jarlsberg, diced
  • 3 1/2 T butter
  • Garlic salt
Norwegian Recipe Instructions
Divide peppers in two, remove stem and seeds. Sprinkle the coarse salt on baking pan. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese. Divide evenly between the peppers. Top the peppers with remainder of the cheese. Melt butter, add garlic salt, and brush over the peppers. Place on top of coarse salt on baking sheet, and bake in 350·F (175·C) oven about 35 minutes.

Thursday, September 29, 2011

Norwegian Salmon in Lemony Lemon Sauce










Norwegian Salmon in Lemony Lemon Sauce


Norwegian Recipes Ingredients :
  • 1-3/4 lbs. (800 gram) salmon fillet
  • 1 teaspoon olive oil
  • Salt to taste
  • Freshly ground pepper
Instructions for Salmon Fillets:
Rinse salmon in cold water, drain and pat dry with paper towel.
Cut salmon fillet into serving sizes.
Heat olive oil in a pan. Season fish with salt and pepper before placing pieces into pan.

Sauté lightly on each side over medium heat. Turn fish once, as over-handling may cause it to fall apart. Cover with lid.

Vegetables
  • 1 pound savoy cabbage
  • 2 carrots
  • 1 leek
  • 1 cube fish or chicken bouillon
  • 1/4 cup water to dissolve bouillon cube
  • Salt to taste
  • Freshly ground pepper

Preparing Vegetables:
Wash and rinse vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a dash of bouillon liquid. Cover with lid for a few minutes. Season with salt and pepper.

Drain vegetables before serving.

Lemon Lemony Sauce:
  • 1/2 stick butter (60 gram)
  • Juice from 1/2 lemon
  • Zest of 1 lemon
  • 2/3 cup (1.5 deciliter) half and half or
  • heavy whipping cream
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • Salt
  • Freshly ground white pepper
  • Retain 1/2 of the lemon zest and
  • Parsley for garnish.
Preparing Lemon Lemony Sauce:
Bring cream, butter and lemon juice to a slow boil while adding remainder of ingredients and stir.
Season with salt and freshly ground white pepper as needed.
Enjoy the Norwegian Salmon in Lemony Lemon Sauce....
Norwegian recipes: norwegian-christmas-cabbage.

Tuesday, September 20, 2011

Norwegian Christmas Cabbage

Norwegian Christmas Cabbage
Norwegian Recipe Ingredients
  • 8 slices bacon
  • 1 large head cabbage, cored and shredded
  • 1/4 cup all-purpose flour
  • 1 tablespoon caraway seed
  • 1 pinch salt and pepper to taste
  • 1/2 cup white vinegar, or to taste
  • 1/2 cup white sugar, or to taste
Norwegian Recipe Instructions

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

Friday, June 17, 2011

Norwegian Fattigman

Norwegian Fattigman
Norwegian Recipes INGREDIENTS
  • 5 egg yolks
  • 5 T. sugar
  • 5 T. cream
  • 1 T. cognac
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1 egg white
  • 1 1/2 cups flour
Norwegian Recipes INSTRUCTIONS
Beat together egg yolks and sugar. Whisk in cream. Stir in cognac and spices. Beat egg white until it's stiff and carefully stir into other ingredients.

Mix in a little more than half of the flour. Let dough stand, covered and in a cool place, overnight. Use the remaining flour-as little as possible-for rolling out the dough; the less flour you use, the more tender the fattigman will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter to cut out diamond shapes. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut. Heat lard to 350º F. Fry fattigman until golden brown....and the Norwegian recipe of fattigman is ready..enjoy it !
Norwegian recipes: norwegian-dried-fruit-soup

Tuesday, May 17, 2011

Norwegian Dried Fruit Soup

Norwegian Dried Fruit Soup
Norwegian Recipes INGREDIENTS
  • 2-1/2 c mixed dried fruit, such as apples, apricots, peaches and prunes cut into bite size pieces
  • 1/2 c raisins or dried cherries
  • 1/2 one lemon, thinly sliced and seeded
  • 1 cinnamon stick (about 3 inches long)
  • 3-1/2 c water
  • 2 c orange juice
  • 1-1/2 c fresh pineapple chunks or 1 1/2 c pineapple chunks packed in their own juice, drained
  • 2/3 to 3/4 c honey
  • 1/8 tsp salt (optional)
  • 1/3 c rum or brandy
  • 1 Tbs cornstarch blended with 2 Tbs cold water
  • vanilla yogurt or sour cream
Norwegian Recipes INSTRUCTIONS
In a 3 quart pan, combine dried fruit, raisins, lemon slices, cinnamon stick, water and orange juice; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt (if desired), and rum. Let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat; then blend cornstarch mixture into soup. Cook over medium-low heat, stirring, until liquid is bubbly, clear, and thickened. Remove cinnamon stick and lemon slices. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt....enjoy it !

Sunday, April 17, 2011

Norwegian Rulle Polse (Meat Roll)

Norwegian Rulle Polse (Meat Roll)

Norwegian Recipes INGREDIENTS
  • 2-1/2 lbs. flanks of beef 3 T. minced onion
  • 1 lb. beef 1 T. pepper
  • 1/2 lb. pork 1 T. ginger
  • 1/4 lb. finely ground beef 4 T. salt
  • 1/4 lb. finely ground pork
Norwegian Recipes INSTRUCTIONS
Trim all fat and sinews from flank. Flatten on a board. Rub in part of dry seasoning. Add the remainder and the onion to the ground meat. Spread beef and pork on a little more than half of flank, then spread on ground seasoned meat. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between plates under a heavy weight to press out moisture, until the roll is cold. Remove cloth and slice thin. Remove threads, serve cold. It is well to keep under refrigeration until it is ready to serve.