Klubb (Potato Dumplings)
750 g raw potato, grated
250 g boiled potatoes
200 g barley flour
salt
Mix the raw, grated potato with the flour immediately to stop the potato turning brown. Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approx. 30 minutes. Make sure there is enough water in the pan so that the dumplings are not touching. Serve with goat's cheese sauce and meat.
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The Potato Ball
The dough is 4 cups coarsely grated potatoes, 2 cups regular oatmeal, 1 cup flour, and 1 tsp. salt.
Cook up 2 lb. lamb shoulder, cut up. Broth is water, 1 onion chopped, 2 tsp. salt, 6 peppercorns, 4 stalks of celery, cut up. Cook about 2 hours, then remove meat and keep warm.
Form ball, about one large serving spoon heaping full, with a piece of salt pork in the center. Drop into lightly boiling lamb broth for 1 hour.
Serve with the lamb and carrots, top ball with white Karo syrup.
In the morning, slice up the leftover ball, fry lightly and serve with pancake syrup.
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Rulle Polse (Norwegian Meat Roll)
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
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.
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Instant Potato Lefse
4 cups potato flakes
4 tsp. sugar
3 cups boiling water
1-1/3 c. whole milk
1-1/2 c. margarine
1 cup Half %26amp; Half
3 tsp. salt
Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half %26amp; Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight.
Lefse dough:
2 cups chilled potato mixture 1 c. flour
Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can. Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.). Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.
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Lefse
3 cups riced potatoes
6 Tablespoons margarine
2 Tablespoons cream
1 Tablespoon sugar
1-1/2 cups flour
Boil potatoes in salted water. Rice them and measure 3 cups.
Add margarine, cream and sugar while the potatoes are still hot, Mix well
Let stand overnight
Add flour when ready to bake
Bake on LEFSE iron at 500 degrees
When brown spots show, turn and bake on other side. Makes 1 dozen.
Scandinavian Cardamom Coffeecake
Preparation time: 25 minutes
Cooking time: 50 minutes
Yield: 12 servings
10 vanilla wafer cookies, crushed into crumbs
1 3/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 stick (1/2 cup) unsalted butter
3 eggs
2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
2/3 cup sour cream
Confectioners' sugar
1. Heat oven to 350 degrees. Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs. Set aside. Combine flour and baking soda in small bowl; set aside.
2. Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total. Beat in cardamom and cinnamon. Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute. Pour batter into pan.
3. Bake until toothpick inserted in center of cake comes out clean, about 50 minutes. Let stand 5 minutes; turn out on a wire rack. Cool completely. Dust with confectioners' sugar.
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Fish salad with horseradish sauce
1 pint or 600ml sour cream
4 tablespoons freshly grated horseradish
1 onion, finely chopped
1 teaspoon salt
陆 teaspoon white pepper
1 teaspoon white vinegar
4 tablespoons chopped fresh dill
2lb or about 1 kg white fish fillet (such as cod, haddock or halibut), boiled/poached and left to cool
1 head of lettuce
2 hard boiled eggs, sliced
3 tomatoes, without skin and cut into quarter wedges
In a large bowl mix together the cream, horseradish, onions, salt, pepper, vinegar and half of the dill. Break the fish into large chunks and carefully stir into the mix. Cover the bowl and place in the refrigerator for 30 minutes to an hour. To serve, arrange the fish and sauce on a bed of lettuce leaves. Garnish with the sliced eggs, the tomato wedges and the remaining dillWut are some easy to make norwegian recipes for food?
Check out Andreas Viestad's ';New Scandinavian Cooking';
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