Røkelaks Quiche (Smoked Salmon Quiche)

Pastry:

1 3/4 cups flour

1 cup butter

1/3 cup water

Quiche:

1/2 cup finely chopped onion

2 1/2 Tbls. butter

14 ounces chopped smoked salmon

2 tsp. chopped fresh chives

1/2 clove garlic, chopped

2 tsp. chopped fresh basil

5 eggs

1 cup milk

1 cup whipping cream

pepper to taste

Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 400 degrees F. Roll out the dough to fit a 10" tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 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.

Rømmegrøt (Sour Cream Porridge)

1 2/3 cups 35 percent fat sour cream

1 1/4 cups flour

5 cups full fat milk

3/4 teaspoon salt

Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilizers or gelatin added. Homemade sour cream is best.

Homemade sour cream:

Heat 1 cup whipping cream to 95 F, then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.

Simmer sour cream, covered, about 15 minutes. Sift over 1/3 of the flour. Simmer until the butterfat begins to leach out. Skim off the fat. Sift over the remaining flour and bring to a boil.

Bring the milk to a boil and thin the porridge to desired consistency. Whisk until smooth. Simmer about 10 minutes, and season with salt. Serve with sugar and cinnamon.

Eplekake (Apple Cake)

2 Cups Flour
2 Teaspoons Baking Powder
1 Cup Butter
1 Cup Sugar
2 Medium Eggs
2 Tablespoons Vanilla
4 Medium Granny Smith Apple
1/2 Cup Confectioner's Sugar
1/4 Cup Creme De Cacao
1 Teaspoon Rum
Lemon juice

Mix flour and baking powder. Add to butter and mix as for pie crust. Add sugar, eggs and vanilla. Work into a pliable dough. Divide into 2 unequal portions. Pat the largest into a 8 inch pan, covering the bottom and 1 1/2 inches up the pan. Peel and slice the apples, sprinkle with a little lemon juice. Cover dough with apples and top with remaining dough. Bake in a 350 degreee oven for 45 minutes. Allow to cool. Mix remaining ingredients and spread over the cake. Serve.
Serves 8.

Kjøttboller (Meatballs)

4 slices white bread

¾ cup hot milk

2 pounds ground beef

½ pound ground pork

2 eggs, beaten

¼ teaspoon nutmeg

¼ teaspoon pepper

1/8 teaspoon allspice

½ cup chopped onion

2 teaspoons salt

2 teaspoons shortening

Soak bread in hot milk until milk is absorbed.-Combine all ingredients in a large bowl and mix thoroughly by hand.-Shape into small balls 1 inch in diameter (A heaping tablespoon of meat makes about the right size meatball. It is easier to shape the balls if you wet your hands first.)

In a skillet, brown meatballs in 2 teaspoons hot shortening. Then place in a covered baking dish. Pour off fat but save drippings in the skillet for gravy.

Saus (Gravy):

2 tablespoons butter

2 tablespoons all-purpose flour

1 beef bouillon cube

1¼ cups boiling water

Preheat the oven to 325 degrees-Melt butter in the skillet with drippings from meatballs.-Stir in flour with a fork. Then get ready to add bouillon cube dissolved in boiling water. It is best to add only a little of this liquid at first, stirring with a fork until mixture is a smooth paste. Then add rest of bouillon water a little at a time.-Pour over meatballs and bake 30 minutes in the covered baking dish.

Norsk Ertesuppe (Norwegian Split Pea Soup)

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

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.

Brunlapskaus (Brown Hash)

3 Cups Roast Beef Cubed
5 Large Potatoes -- Peeled And Boiled
3 Tablespoons Butter
2 Large Onions -- Sliced
1 Teaspoon Salt
1 Teaspoon Pepper

1 Cup Beef Broth
1/4 Cup Sherry

Saute meat and potatoes in butter for 5 minutes. Add onions, salt and pepper, saute 5 minutes, add broth, boil, cover simmer 45 minutes. Stir in sherry, simmer 5 minutes. All liquid must be evaporated and serve with boiled potatoes. Serves 4.

Kjøttpudding (Meatloaf)

1 lb. beef stew meat

1 tsp. salt

4 tsps. potato starch

1 3/4 ounces + 2 1/4 ounces fresh pork fat

1 1/2 cups skim milk

1/8 tsp. pepper

1/8 tsp. ground ginger

1/8 tsp. nutmeg

margarine

1 1/4 cups stock

1 1/4 cups full fat milk

Sauce:

2 1/2 Tbls. margarine

1/3 cup flour

2 cups pan juices

2 cups 35% fat sour cream

salt to taste


Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 350 degrees F.

Layer on a wet cutting board: 1/3 of the meat mixture in a 3/4" thick layer, half the fat laid lengthwise about 1/2" apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes.

Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 2 cups, reduce to that amount over high heat.

For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt.
Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.

Marinaded Ørret (marinaded trout)

1 3/4 pounds boneless sea trout fillet
fish heads and bones (optional, I use fish bouillon)

Marinade:
1 large leek
3 large tomatoes
1 large cucumber
3 Tbls. chopped dill
juice of 1 lemon
1 1/2 Tbls. cognac

Sauce:
2 Tbls. butter
4 Tbls. flour
2 cups concentrated fish stockfish marinade with vegetables
chopped dill
3 1/2 T 35 percent fat sour cream


The whole fish should weigh 3-4 1/2 pounds for the fillets to be the desired thickness. Use a tweezers to remove the small bones down the center of the fillets.

Shred the vegetables for the marinade. Place half the vegetables in a dish large enough to hold the fish in one layer. Sprinkle the fillet with chopped dill, lemon juice, and cognac on both sides.

Place on the bed of vegetables. Top with remaining vegetables. Cover with plastic wrap and refrigerate 24 hours.

Remove eyes and gills from the fish head. Place in a pan with the bones, cover with water and simmer 20 minutes. Strain and measure. If more than 2 cups, reduce to that amount over high heat.

Melt the butter and stir in the flour. Gradually add the stock, marinade with vegetables and dill. Just before serving, stir in the sour cream. Cut the fish fillet into 6 serving pieces. Poach in salted water according to the recipe about 10 minutes. Transfer the fish to a serving platter. Drizzle with the sauce.

Garnish with lemon wedges and dill sprigs. Serve with boiled potatoes.

Kålrot-Husmannsgryte (rutabaga cotter's kettle)

1 vegetable bouillon cube
3/4 cup boiling water
2 large carrots, sliced
1 large leek, sliced, including the green
1 1/2 cups rutabagas, cubed
3/4 lb. medisterpølse or bratwurst
Mustard, salt and pepper to taste

Wash the rutabagas thoroughly, slice in thickness desired, and peel.

Dissolve bouillon in boiling water. Add all the vegetables and let simmer 15-20 minutes or until vegetables are almost tender. Remove skin from sausage, cut in thick slices, and add to vegetables. Add mustard, salt and pepper, and let is simmer covered for a few more minutes. Do not overcook. Serve with mustard, potatoes, and dark bread.

Flatbrød (Flat bread)

1/2 cup lard, melted
1/4 cup sugar
1/2 cup oatmeal flour
1 cup graham flour
3/4 tsp. baking soda
1 tsp. salt
1-1/2 cups buttermilk
Unbleached flour as needed


Combine ingredients, adding just enough white flour to make dough workable, but not sticky. Roll out into rounds using grooved rolling pin and a pastry cloth. Cut into pieces and bake on cookie sheet in a 350 degrees (175 degrees C) oven for about 8 minutes or until crisp.

Kardemommeboller (Cardamon Buns)

2 cups milk
1/4 cup butter
1/4 cup margarine
1 pkg. active dry yeast
1/4 cup water, warm
3/4 cup sugar
1 T sugar
1/2 tsp. salt
6 cardamom seeds, crushed
7 cups flour


Scald milk. Add butter and margarine and let stand until melted and milk is slightly cooled. Soften yeast in warm water with 1 tablespoon of sugar added. In a large bowl add remaining sugar, salt, and cardamom. Pour in lukewarm milk mixture. Add yeast, and enough flour to make a stiff dough. Work thoroughly.

Place in a greased bowl. Cover and let rise until double in bulk. Punch down and shape into balls--the size of ping pong balls. Place 1 inch apart on a greased baking sheet. Cover with tea towel and let rise until double in bulk. Bake in 450 degrees F oven for 5 minutes. (Yes, 5 minutes is right!) Brush with butter while still hot.

Vafler Med Sitronsmak (Lemon Waffles)

5 eggs
1/4 cup sugar
1 cup flour
1 tsp. lemon juice, fresh
1/2 tsp. lemon peel, freshly grated
1 cup sour cream
1/4 cup butter




Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which has been sifted with lemon peel, and sour cream. Stir in the butter and lemon juice. Set batter aside to rest 10-15 minutes. Heat heart-shaped waffle iron. (It is hot enough when drops of water sprinkled on its surface sputter.) Pour approximately 3/4 cup batter into the center of the iron. Lower cover and bake until the steaming stops, 30-60 seconds on each side. Do not peek during baking period. Makes 6 waffles.

Fattigmannsbakkels (Poor Mans Cookies)

5 egg yolks
5 Tbls. sugar
5 Tbls. cream
1 Tbls. cognac
1/4 tsp. cinnamon
1/4 tsp. cardamom
1 egg white
1 1/2 cups flour



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 fattigmanns bakkels 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.

Varm Hummer Salat (Warm Lobster Salad)

4 Tbls. butter
4 Tbls. flour
3/4 cup boiling milk or fish stock
2 cups cooked lobster meat, chopped
1 egg, lightly beaten
1 tsp. lemon juice
1 head lettuce, separated into leaves, dipped into boiling water until wilted
salt

Sauce:

2 dl (3/4 cup) fish stock
1 dl (1/3 cup) whipping cream
1 dl (1/3 cup) dry white wine
2 T. unsalted butter


Preheat the oven to 400F. Melt the butter and stir in the flour. Gradually whisk in the milk or stock. Bring to a boil. Stir the lobster into the sauce. Whisk together the egg and lemon juice and add. Season with salt, if necessary. Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely. Place, seam side down, in a greased ovenproof dish. Pour stock over lobster rolls, cover with foil and heat about 20 minutes. Combine fish stock, cream and wine and reduce by half. Cool slightly, then stir in the butter. Serve the lobster rolls hot with the sauce. Serves 4.

Laks og Purre Suppe (Salmon & Leek soup)

12 oz. fresh salmon filets, cut 3/4" thick
3 cups fresh shiitake (or button) musrooms, chopped coarsely
3/4 cup thinly sliced leeks
2 Tbls. butter
2 cups vegetable broth
1 1/2 tsp snipped fresh dill
dash pepper
2 cups half-and-half
2 Tbls. cornstarch
2 Tbls. sherry

In a large saucepan, cook mushrooms and leeks in butter till tender. Stir in vegetable broth , dill and pepper. Bring to a boil.

Combine cream and cornstarch; stir into mushroom mixture. Cook and stir over medium heat till thickened and bubbly. Add salmon; simmer, covered, about 4 min. or till fish flakes easily. Gently stire in the dry sherry. Garnish with additional dill. Serves 4.

Musling-Kammusling Suppe (Clam-Scallop Chowder)

6 oz. fresh bay scallops
1 pint shucked clams (2 6 1/2oz cans canned minced clams)
3 slices bacon, halved
2 1/2 cups chopped, peel potatoes
1 cup chopped shallots (or finely chopped onion)
1 Tbls fresh dill (1 tsp dried)
1 tsp instant vegetable bouillon granules
1/8 tsp pepper
2 cups milk
1 cup half-and-half
2 Tbls flour
1/4 cup shredded carrot
2 Tbls dry sherry

Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.

In a large saucepan, cook bacon until crisp. Remove bacon, resrving 1 tablespoon drippings. (actually, don't EVER throw drippings away...haha...great for fried eggs, soups, etc.) Drain bacon on paper towels and crumble when cooled.

In the same saucepan, combine reserved bacon drippings, reserved clam juice mixture, potatoes, shallots or onion, dill, bouillon granules and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 10 min. With the back of a fork, mash potatoes slightly against the side of the pan.

Combine milk, half-and-half and flour until smooth. Add to potatoe mixture along with shredded carrot. Cook and stire till slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat once more; cook, uncovered, for 1-2 min. more or till clams curl around the edges and scallops are opaque. Stir in sherry.

Sprinkle each serving (4) with crumbled bacon. I also garnish each bowl with a bit more fresh dill.

Lori's Engelsviken Fiskesuppe (Fish Soup)

3 halibut filets, cubed (large-sized pieces, aproximately 1lb.)
1/2 large onion, chopped coarsely
1 large carrot, sliced into "coins"
1/2 cup chopped sweet red pepper
1 Tbls butter
3 1/2 cups veggie broth
1 cup frozen green beans
1 cup coarsely chopped cabbage
1 tsp snipped basil (1/4 tsp dried)
1 tsp snipped fresh thyme (1/4 tsp dried)
1/2 tsp snipped fresh rosemary (1/8 tsp dried)
1/4 tsp ground pepper
Lemon wedges

If frozen, thaw fish..then cut into 1" pieces. In a large saucepan or Dutch oven, cook sweet red pepper and onion in butter until tender. Stir in vegetable broth, green beans, cabbage, carrot, herbs and pepper. Bring to a boil. Reduce heat and simmer, covered for 8-10 min. (until veggies are nearly tender)

Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, about 5min. or fish flakes with a fork. Squeeze a bit of lemon into soup. Makes 4 servings.

Norsk-Svensk Foods

Welcome to my new recipes blog! I don't have a CLUE what I'm supposed to do here, but think I can figure it out. Will share some of our favorite recipes from Norway and Sweden. Hope you'll try them out!