NORWEGIAN RECIPES: April 2022

NORWEGIAN SMOKED SALMON QUICHE

Norwegian Recipe Instructions

Baked good:

250 g (4 1/4 dl, 1 3/4 cups) flour

250 g (8 ounces, 1 cup) spread or margarine

1 dl (up to 1/3 cup) water

Quiche:

1 1/4 dl (1/2 cup) finely slashed onion

2 1/2 T. margarine

400 g (14 ounces) slashed smoked salmon 2 tsp. slashed new chives

1/2 clove garlic, slashed

2 tsp. slashed new basil

5 eggs

2 1/2 dl (1 cup) milk

2 1/2 dl (1 cup) whipping cream

pepper

Norwegian Recipe Instructions

Join all baked good fixings in a food processor. Accumulate into a ball, cover with saran wrap and chill 60 minutes. Preheat the stove to 200 degrees C (400 degrees F). Carry out the batter to fit a 24 cm (10") tart container. Prick with a fork. Cover edges with foil and heat 10 minutes. Decrease temperature to 160 degrees C (325 degrees F). Saute onion until sparkling in the spread.

Mix in salmon, chives, garlic, and basil. Cool. Orchestrate the salmon blend in the pre-heated tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Prepare around 30 minutes, until puffed and brilliant. Cool. Partake in the NORWEGIAN SMOKED SALMON QUICHE plans !!!

NORWEGIAN SMOKED SALMON QUICHE VIDEO :

Potato Klubb (Norwegian Potato Dumplings)

Potato Klubb (Norwegian Potato Dumplings)

Norwegian Recipes Ingredients

2 cups generally useful flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground dark pepper

4 cups potatoes, stripped and ground

2 tablespoons ground onion

8 ounces cooked ham, cut into 1 inch 3D shapes

2 teaspoons salt

1 cup dissolved margarine

Norwegian Recipes Instructions

Blend the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a huge bowl, and mix in the flour combination until completely mixed. Utilize floured hands to ply the potato combination in the bowl until it assumes the nature of firm bread mixture. Add extra flour assuming the mixture is excessively tacky.

Squeeze off a tennis ball-sized piece of batter and shape it around a block of ham, totally covering the ham, to frame a ball. Rehash with outstanding mixture and ham solid shapes. Put away any additional ham.

Fill an enormous pot with water, add 2 teaspoons salt and any additional ham, and heat to the point of boiling over medium-high hotness. Cautiously slide the balls into the bubbling water, a couple at a time. Slacken any adhering to the lower part of the pot. Stew for 45 minutes to 60 minutes. Eliminate with an opened spoon, and channel on a plate. Serve hot with softened margarine.

Cool. Partake in the Potato Klubb (Norwegian Potato Dumplings) plans !!!

Potato Klubb (Norwegian Potato Dumplings) Video :

Norwegian Rulle Polse (Meat Roll)

Norwegian Recipes INGREDIENTS

2-1/2 lbs. flanks of meat 3 T. minced onion

1 lb. meat 1 T. pepper

1/2 lb. pork 1 T. ginger

1/4 lb. finely ground meat 4 T. salt

1/4 lb. finely ground pork

Norwegian Recipes INSTRUCTIONS

Cut back all excess and ligaments from flank. Smooth on a board. Focus on piece of dry flavoring. Add the rest of the onion to the ground meat. Spread hamburger and pork on somewhat more than half of flank, then spread on ground prepared meat. Roll firmly with respect to jam roll and sew edges together to continue to stuff inside. Wrap firmly in a fabric. Put in vessel and cover with water.

Cook gradually for around 2 to 3 hours. Eliminate from vessel. Place between plates under a significant burden to press out dampness, until the roll is cold. Take off material and cut slim. Eliminate strings, serve cold. It is well to hold under refrigeration until it is prepared to serve. Cool. Partake in the Norwegian Rulle Polse (Meat Roll) plans !!!

Norwegian Rulle Polse (Meat Roll) Video :

Norwegian Lefse

Norwegian Lefse

Norwegian Recipe Ingredients

10 pounds potatoes, stripped

1/2 cup margarine

1/3 cup weighty cream

1 tablespoon salt

1 tablespoon white sugar

2 1/2 cups universally handy flour

Norwegian Recipe Instructions

Mix flour into the potato combination. Pull off bits of the mixture and structure into pecan size balls. Daintily flour a cake material and carry out lefse balls to 1/8 inch thickness.

Cook on a hot (400 degree F/200 C) frying pan until bubbles structure and each side has seared. Put on a moist towel to cool somewhat and afterward cover with sodden towel until prepared to serve. Cool. Partake in the Norwegian Lefse plans !!!

Norwegian Lefse Video :

Norwegian Skolebrod

Norwegian Skolebrod

Norwegian Recipe Ingredients:

1 (.25 ounce) bundle dynamic dry yeast

1 1/2 cups warm milk

1/3 cup margarine, liquefied

4 cups entire 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 concentrate

3 tablespoons unsalted margarine

Norwegian Recipe Instructions

In an enormous bowl, break down yeast in warm milk. Add liquefied margarine, 2 cups entire wheat flour, 1/2 cup sugar and cardamom. Mix in the excess flour, 1/2 cup at an at once, after every expansion. At the point when the mixture has arranged, turn it out onto a softly floured surface and massage until sparkly and flexible. Daintily oil a huge bowl, place the mixture in the bowl and go to cover with oil. Cover with a moist fabric and let ascend in a warm spot until multiplied in volume, around 60 minutes.

Partition the batter into 24 equivalent pieces and structure into adjusts. Put the rounds on to delicately lubed baking sheets. Cover the rolls with a moist fabric and let ascend until multiplied in volume, around 20 minutes. In the interim, preheat broiler to 475 degrees F (245 degrees C).

Brush risen rolls with beaten egg. Prepare in preheated stove for 8 to 10 minutes until well sautéed with pale sides. Cool totally on wire racks.

To make cake cream: In a blending bowl, whisk together the egg yolks, sugar, and cornstarch until all around consolidated. Speed in 2 tablespoons of milk. Place the excess milk and the vanilla in a medium pan. Heat the milk to the point of boiling and whisk it into the yolk combination.

Empty the combination into the pan and heat it to the point of boiling over medium hotness, whisking continually. Eliminate from the hotness and speed in the margarine. Line a baking sheet with saran wrap and spread the cake cream over the plastic to cool it as fast as could really be expected. Cover with saran wrap and refrigerate it until cold. Place the cooled baked good cream into a cake sack and fill the buns with cream. Cool. Partake in the Norwegian Skolebrod plans !!!

Norwegian Skolebrod Video :

Norwegian Christmas Cabbage

Norwegian Recipe Ingredients

8 cuts bacon

1 huge head cabbage, cored and destroyed

1/4 cup generally useful flour

1 tablespoon caraway seed

1 squeeze 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 cuts of bacon across the lower part of a huge pot. Cover with a layer of cabbage. Sprinkle a light cleaning of flour and a touch of caraway seed. Season with somewhat salt and pepper. Rehash layering however many times as could be expected under the circumstances until you run out of room.

Fill the pot with sufficient water to come around 3/4 up the side. Heat to the point of boiling, and cook for around 45 minutes, or until the cabbage is delicate, mixing sometimes.

Let cool somewhat, then mix in the vinegar and sugar. Utilize your own judgment. Add sugar cautiously to taste. The thought is to find some kind of harmony between the sweet and the harsh, and in that lies the trick...enjoy the Norwegian cabbage formula !

norwegian recipes: norwegian-smoked-salmon-quiche

Norwegian Christmas Cabbage Video :

NORWEGIAN MEATCAKES WITH SAUCE

Norwegian Recipe Ingredients:

500 gr/1 lb ground hamburger

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 skillet with)

6 tbsp plain flour

7 (2 dl)/fl. oz milk or water

1 bouillon block

1 tsp salt

1/2 tsp pepper

Norwegian Recipe Instructions

Place ground hamburger into a bowl, add salt, and work in. It ought to become tacky. Add the potato starch and flavors. Mix well.

Add milk 2 tablespoons all at once. (Mix a long time prior to adding more milk!)

Add the egg. With a tablespoon plunged in cool water, structure little "cakes"/"treats" and broil them in a griddle with spread.

Eliminate and put on a plate when cooked.

Sauce:

After you have broiled the meatcakes, add the 2 cups of water to the skillet and let it bubble. Following a moment, empty it into another skillet/pot.

Add the bouillon block and heat to the point of boiling. Blend the milk/water and flour (no knots).

Add the milk/flour blend to the bubbling water while mixing. Add meatcakes to the sauce and let it stew for 10-15 minutes.

Salt and pepper to taste.

Present with bubbled potatoes and peas. Cool. Partake in the NORWEGIAN MEATCAKES WITH SAUCE plans !!!

norwegian-fattigman

NORWEGIAN MEATCAKES WITH SAUCE VIDEO :

NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE

NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE

Norwegian Recipe Infredients :

3 lbs. salmon filet, cut into 8 pieces

1 lb. spread, cut into 1-inch solid shapes

1 1/2 c. white wine

2 tbsp. hacked shallots

2 tbsp. red wine vinegar

1 tbsp. ginger, hacked

1 lime (zing and juice)

2/3 c. cream

Salt and pepper to taste

Norwegian Recipe Instructions:

Daintily season and flour the salmon pieces. heat 1/4 of the spread and saute the salmon in a huge skillet for a couple of moments. Turn over and place it in a stove at 475 degrees for 5 minutes.

In the interim, in a pot, lessen the white wine, shallots, red wine vinegar, ginger and lime zing to just about 1/4 of its volume. Add cream and heat to the point of boiling for a couple of moments. Whip in spread, piece by piece until mixed. Add lime squeeze and change preparing. Scoop a portion of the sauce over the sauteed salmon and serve right away. Cool. Partake in the NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE plans !!!

NORWEGIAN SALMON SAUTEED IN GINGER-LIME BUTTER SAUCE VIDEO :

NORWEGIAN SALMON WITH GINGER AND SESAME

NORWEGIAN SALMON WITH GINGER AND SESAME

Norwegian Recipe Ingredients:

2 lbs. Norwegian salmon filet

3 cloves garlic, minced

1/4 c. julienne of ginger

1 c. cut 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 material papers

Norwegian Recipe Instructions:

Overlap the paper square shapes into equal parts. Cut from collapsed side like a question mark. Open the heart shape and brush with sesame oil. Put the fixings on one side (one piece for one heart shape paper). Crease the edge, covering the overlay as you come. Overlay the tip of the paper packaging a couple of times to get the end. Heat at 400 degrees for 15 minutes. Serves 4. Appreciate !

NORWEGIAN SALMON WITH GINGER AND SESAME VIDEO

NORWEGIAN ROMMEGROT

NORWEGIAN ROMMEGROT

Norwegian Recipe Ingredients:

1 qt. milk

1 c. half and half

1 c. spread

3/4 c. flour

1/2 c. sugar

1/4 c. spread

Sugar and cinnamon

Norwegian Recipe Instructions:

Heat milk and cream; don't sear; put away.

In huge, weighty skillet, soften 1 cup spread and add flour, cook around 5 minutes, mixing continually.

Pour in milk, cook, blending oftentimes until combination bubbles and thickens. Mix in sugar. Pour 1/4 cup liquefied spread on top. Sprinkle with sugar and cinnamon. Serve warm. Makes 1/2 gallon.

NOTE: This might be kept warm and served from a simmering pot. Utilize low hotness. Add margarine, sugar and cinnamon after blend is placed in simmering pot. Rommegrot is generally served at Christmas. Appreciate it !

NORWEGIAN ROMMEGROT VIDEO

NORWEGIAN CHRISTMAS RICE PUDDING

Norwegian Recipes Ingredient:

1/2 c. rice

3 1/2 c. milk

1 tbsp. spread

1 tbsp. sugar

1 tbsp. vanilla

2 drops almond extricate

1/2 c. hacked almonds

1 1/2 c. weighty cream

1 entire almond

Norwegian Recipe Instructions:

Consolidate milk and rice in pot and cook delicately over low hotness, revealed, for around 45 minutes or until combination is thick and rich. Add spread, sugar, vanilla and almond remove; mix well and put away to totally cool. Whip cream, improved to taste. Crease whipped cream and hacked almonds into creamed rice. Cover entire almond. A virus organic product sauce might be presented with this.

Natural product SAUCE:

1 pkg. frozen strawberries or raspberries (16 oz.)

1 tbsp. cold water

1 1/2 tbsp. cornstarch

Defrost natural product totally and improve to taste. Mix water and cornstarch to make a smooth glue and mix into organic product blend. Mixing continually and delicately, bring to a fast bubble. Keep mixing and bubble over medium hotness for 3 minutes. Put away to cool. Appreciate it !

norwegian-meatcakes-with-sauce.

NORWEGIAN CHRISTMAS RICE PUDDING VIDEO

NORWEGIAN SANDBAKKELS

Norwegian Recipe Ingredients:

2 cups shortening

1 cup sugar

6 tablespoons whipping cream

1 tablespoon liquor

1 egg

6 cups universally handy flour

Norwegian Recipe Instructions:

You might utilize 2 cups Crisco or 1/2 margarine/marg/fat or any blend of shortening to approach 2 cups. Cream together shortening and sugar. Gradually mix in cream, then, at that point, cognac, and beaten egg. Bit by bit add little parcels of flour until all fixings are consolidated. Refrigerate the batter for at least two hours. Press into Sandelbakker tins. Prepare at 350 degrees F until gently brilliant - don't permit to brown. Note: Almond or vanilla concentrate might be fill in for cognac, however will not be as great.

NORWEGIAN SANDBAKKELS VIDEO

NORWEGIAN PEA SOUP

Norwegian Recipe Ingredients:

1 pound green or yellow split peas

2 quarts bubbling water

1/4 pound lean salt pork (in one piece)

1 huge carrot, diced

1 huge stem celery, including leaves, diced

5 green oinions, including tops, cut

2 tsp. salt (differs with pungency of pork)

1/4 tsp. pepper

Norwegian Recipe Instructions

Sort peas. Place in bubbling water in huge weighty pot over moderate hotness; add salt pork. Cover and stew around 1-1/2 hours. Add remaining fixings; cover and stew, mixing incidentally, 1 to 1-1/2 hours or until very thick (about the consistency of sauce). Add salt whenever wanted.

NORWEGIAN PEA SOUP VIDEO

Norwegian Scrambled Eggs With Smoked Salmon and Potatoes

Norwegian Recipe Ingredients:

5 eggs

2 medium potatoes, diced

1/2 little onion, slashed

white pepper, to taste

3 tablespoons margarine

1 lb smoked salmon, diced

1 tablespoon new dill, slashed

1/3 cup milk

1 tablespoon new parsley, slashed finely

Norwegian Recipe Instructions :

Place 1 tbsp margarine into skillet to dissolve. Add potatoes and pepper. Following 5 minutes, add onion. Earthy colored potatoes. Onion ought to be limp, yet entirely not sautéed. In discrete bowl, beat eggs, then, at that point, add milk, salmon and dill. Add 2 tbsp margarine to skillet to dissolve. Pour in egg combination over potatoes. Scramble until practically done. Eliminate from heat. Eggs ought to in any case be somewhat damp. Sprinkle parsley on top as topping.

Norwegian Scrambled Eggs With Smoked Salmon and Potatoes VIDEOS

Norwegian Lefse

Norwegian Recipe Ingredients:

10 pounds potatoes, stripped

1/2 cup margarine

1/3 cup weighty cream

1 tablespoon salt

1 tablespoon white sugar

2 1/2 cups universally handy flour

Norwegian Recipe Instructions

Cover potatoes with water and cook until delicate. Run hot potatoes through a potato ricer. Place into an enormous bowl. Beat margarine, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. Mix flour into the potato combination. Pull off bits of the mixture and structure into pecan size balls. Delicately flour a cake fabric and carry out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree F/200 C) frying pan until bubbles structure and each side has sautéed. Put on a moist towel to cool somewhat and afterward cover with sodden towel until prepared to serve.

Norwegian Lefse VIDEO

Norwegian Filled Peppers (Jarlsbergfylt paprika)

Norwegian Recipe Ingredients :

4 huge 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 margarine

Garlic salt

Norwegian Recipe Instructions

Partition peppers in two, eliminate stem and seeds. Sprinkle the coarse salt on baking skillet. Blend meat, Tabasco, garlic salt, pepper, lemon juice, morsels, and a big part of Jarlsberg cheddar. Partition equally between the peppers. Top the peppers with rest of the cheddar. Dissolve spread, add garlic salt, and brush over the peppers. Put on top of coarse salt on baking sheet, and prepare in 350·F (175·C) stove around 35 minutes.

Norwegian Filled Peppers (Jarlsbergfylt paprika) VIDEO

Norwegian Salmon in Lemony Lemon Sauce

Norwegian Recipes Ingredients :

1-3/4 lbs. (800 gram) salmon filet

1 teaspoon olive oil

Salt to taste

Newly ground pepper

Directions for Salmon Filets:

Wash salmon in cool water, channel and wipe off with paper towel. Cut salmon filet into serving sizes. Heat olive oil in a container. Season fish with salt and pepper prior to setting pieces into container. Sauté gently on each side over medium hotness. Turn fish once, as over-dealing with may make it self-destruct. Cover with top.

Vegetables:

1 pound savoy cabbage

2 carrots

1 leek

1 solid shape fish or chicken bouillon

1/4 cup water to break down bouillon 3D shape

Salt to taste

Newly ground pepper

Planning Vegetables: Wash and flush vegetables. Cut into strips. Heat oil. Sauté carrots and leek first. Add savoy cabbage strips. Add a sprinkle of bouillon fluid. Cover with top for a couple of moments. Season with salt and pepper. Channel vegetables prior to serving.

Lemon Lemony Sauce:

1/2 stick spread (60 gram)

Juice from 1/2 lemon

Zing of 1 lemon

2/3 cup (1.5 deciliter) cream or

weighty whipping cream

1 tablespoon cleaved dill

1 tablespoon cleaved parsley

Salt

Newly ground white pepper

Hold 1/2 of the lemon zing and

Parsley for decorate.

Planning Lemon Lemony Sauce:

Bring cream, margarine and lemon juice to a sluggish bubble while adding rest of fixings and mix. Season with salt and newly ground white pepper on a case by case basis. Partake in the Norwegian Salmon in Lemony Lemon Sauce....

Norwegian recipes: norwegian-christmas-cabbage.

Norwegian Salmon in Lemony Lemon Sauce VIDEO

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.

Norwegian Christmas Cabbage VIDEO

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. Race in cream. Blend in cognac and flavors. Beat egg white until it's firm and circumspectly blend into various trimmings. Mix in to some degree the greater part of the flour. Permit hitter to stand, covered and in a cool spot, present moment. Use the extra flour-as little as plausible for completing the blend; the less flour you use, the more fragile the fattigman will be.

Complete the hitter a little at a time and as gently as could truly be anticipated. Use a fattigmann shaper to eliminate gem shapes. Make a little slanting cut in the point of convergence of each valuable stone, and "string" one characteristic of the gem through the cut. Heat oil to 350º F. Singe fattigman until splendid brown....and the Norwegian equation of fattigman is ready..enjoy it !

Norwegian recipes: norwegian-dried-fruit-soup

Norwegian Fattigman VIDEO

Norwegian Dried Fruit Soup

Norwegian Recipes INGREDIENTS

2-1/2 c blended dried organic product, for example, apples, apricots, peaches and prunes cut into scaled down pieces

1/2 c raisins or dried cherries

1/2 one lemon, meagerly cut and cultivated

1 cinnamon stick (around 3 inches long)

3-1/2 c water

2 c squeezed orange

1-1/2 c new pineapple lumps or 1 1/2 c pineapple pieces stuffed in their own juice, depleted

2/3 to 3/4 c honey

1/8 tsp salt (discretionary)

1/3 c rum or liquor

1 Tbs cornstarch mixed with 2 Tbs cold water

vanilla yogurt or acrid cream

Norwegian Recipes INSTRUCTIONS

In a 3 quart skillet, consolidate dried natural product, raisins, lemon cuts, cinnamon stick, water and squeezed orange; heat to the point of boiling over high hotness. Lessen hotness to medium-low, cover and stew for 10-15 minutes. Then, at that point, eliminate from hotness and mix in pineapple, honey, salt (whenever wanted), and rum. Let represent 10 minutes to mix flavors and allow natural product to relax. Return skillet to warm; then mix cornstarch combination into soup.

Cook over medium-low hotness, mixing, until fluid is effervescent, clear, and thickened. Eliminate cinnamon stick and lemon cuts. Serve soup hot; or cover and refrigerate to serve cold. Top with spoonfuls of yogurt....enjoy it !

Norwegian Dried Fruit Soup VIDEO