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Potato Lefse

25 February, 2013 — Leave a comment

Served with butter, cinnamon and sugar this used to be a favorite snack when I was a child.
Whenever we visit Norway now, I get Lefse for my own children and they love it!

You can also use it like a tortilla wrap and fill with eggs, bacon, corn or be creative and find your own mix.
The other night I was eating Pinnekjøtt with Norwegian friends and was introduced to using Lefse as a wrap for the meat.
Another Norwegian tradition is to use Lefse with Rakfisk. These are two dishes very distinctive in flavor – if you are half viking you`ll probably like it, but if you`re not….well, I would recommend that you start with the butter, cinnamon and sugar filing.

What you need:

* 3 kg potatoes, peeled
* 75 g butter
* 30 g heavy cream
* 10 g salt
* 8 g white sugar
* 210 g flour

What you do:

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.

In NORWEGIAN lefse, pinnekjøtt, potato, rakfisk, traditional norwegian food

Älplermagronen – Swiss traditional dish

15 January, 2013 — 3 Comments

This dish is usually referred to as the Swiss version of mac`n cheese.
I like it sprinkled with a lot of fried onion and the apple sauce separate.
You`ll find there are a lot of varieties in this dish when served in restaurants, Berghütte, Chalets or in the cafeteria at the ski resort.
One thing the most likely have in common is that they will never taste as good as the one you make at home. It´s easy and tasty – try it!

This recipe serves 4.

What you need:

* 4 big waxy potaoes
* 350 g macaroni
* 200 g cheese (like mild Tilsitter)
* 1.5 dl single cream
* Nutmeg
* Salt & Pepper
* 2 onions
* Apple sauce

What you do:

Heat oven to 200° C (See conversion table for F or Gas mark)
Peel and cut the potatoes into medium squares and boil in hot water for about three minutes.
Add the macaroni to the boiling water and cook for as long as the interactions on the package says.
Pour the water out and replace with the cream, add half of the cheese and season to taste with nutmeg, salt and pepper.
Don`t let it cook long, just blend it all well without smashing up the potatoes too bad.
Place the mix in a casserole (ovenware) topping it of with the remaining cheese.
Have it bake in the preheated oven for about 15 minutes or till cheese on top is golden and a little crisp.

Onions
The onions serve as tasty decoration.
Slice onions in thin rings and fry in a little oil. Have it go golden and crispy and sprinkle a little salt over before serving on top of the älplermagronen.

Apple sauce
* 8 apples
* 1 cup of water
* 3 tablespoons coats brown sugar
* 1 cinnamon stick
* 1 lemon, juice and peel
* Pinch of salt
* Fresh nutmeg, to taste

Peel and cut the apples in cubes. Boil apple with water, cinnamon, sugar, lemon juice and peel in a covered saucepan at low heat until soft. About 20 minutes. Throw out lemon peel and cinnamon stick. Puree. Cool the applesauce before serving either on top of the älplermagronen or in a separate bowl.

In PASTA & RICE, SWISS cheese, macaroni, potato, TIlsitter

Pan fried salmon with french fries and dill sauce

6 December, 2012 — 2 Comments

What you need:

* 4 fillets salmon, with skin
* Sea salt & pepper, to taste
* 60 ml olive oil
* 8 potatoes
* 125 g sour cream
* 1 lemon
* Dill

What you do:

The fish:
Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.

Bring the salmon to room temperature 10 minutes before cooking.

Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

The skin can be served or removed easily with a knife or spoon.

The french fries:
Wash, peel, slice and cut the potatoes into batons.
Soak the batons in cool water for about 10 minutes to remove some of the starch which makes the potatoes stick together.
Make the fries in the oven or in a deep-fryer. If you use a deep-fyer a tip is to do it in two rounds. First at low heat to cook the potatoes through and then on higher heat to get them golden and crispy.
Drizzle sea salt over when the potatoes are done and ready for serving.

The dill sauce:
In a medium bowl mix the sour cream, lemon juice and chopped dill.

In FISH dill sauce, french fries, lemon, potato, salmon, sea salt, sour cream

Potato and leek soup

6 December, 2012 — 3 Comments

This is a classic, inexpensive, elegant and very tasty soup.

Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock.

This recipe serves about 6.

What you need:

* 2 tablespoons neutral oil
* 4-5 medium russet potatoes, peeled and roughly chopped
* 3 large leeks, cleaned, and thinly sliced
*  6 cups vegetable stock
* Salt, to taste
* 1-2 tablespoons freshly squeezed lemon juice
* 1/2 cup heavy cream
* 1/2 cup crème fraiche
* 1/3 cup minced parsley
* 1 star anise

What you do:

Heat the oil in a large stockpot over medium heat.
Add the leek and potato.
Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly (not burned).
Add the vegetable stock, and bring to a boil.
Reduce the heat to low, add the star anise and simmer for 30-40 minutes, or until the vegetables are tender. Remove the star anise.
Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches.
Add the cream, and season to taste with salt and lemon juice.
Ladle into bowls and garnish with a dollop of crème fraiche, and a rich sprinkling of minced parsley.

(The beautiful photo is borrowed from yumsugar.com -Thanks!)

In SOUP leek, potato

Mashed d`Or

16 December, 2011 — Leave a comment

Today the kids wanted mashed potatoes to go with the chicken filets.
Ok, maybe not my first choise but why not?!

There are many ways to spice up the normal boring mashed potates. You can ad lime, chili, morrels, sun dried tomates, olive oil although not all together. You don`t want to over do it so i recommend trying out one new ingredience at the time.

My extra ingredience for today was the very tasty cheese Vacherin Mont d`Or. I love this cheese! It`s only in season from September to April so be sure to circle it in you calendar.
I added a big table spoon of this wonderful cheese into the already made potatoe mash.
Let it melt before mixing it with the potatoes.