Got an hour for Cooking

2 cups basmati rice
2 small onions
2 cloves garlic
2 tbs ginger, freshly chopped
2 ripe tomatoes
2 tsb sugar
2 lemons, only use the juice
1 tsb mustard seeds

salt and pepper
300g smoked fish (I prefer haddock)
handful of Coriander (or more should you wish)
yoghurt

Cook rice as per instructions and leave to the side.
Fry onions in olive oil until golden and soft.
Add Ginger, Chilli and the Mustard seeds. Mix well.

Add in the chopped Tomatoes, Sugar and Lemon juice and cook for 4-6 minutes.
Season with Salt and Pepper.

Add Rice and fish and fold it gently to mix it all.
Drizzle Yoghurt and Coria

Base:
150 g butter
3 dl spelt flour
½ tsp salt
1 tbsp water

Filling:
1 liter Cantarell, Oyster or any other mushroom
1 onion
3 eggs
2 dl milk
1 dl single cream
3 dl grated cheese
1 tsp salt
½ tsp pepper

Mix the Flour into the butter, using your fingers, and add the Water and Salt. Leave to cool in fridge for about an hour.

Take out of fridge and roll out the dough to fit your pie form (this recipe is best suited for a 9 inch (24 cm) pie dish. Fit the dough into the pie dish and cook for 10 mins at 200 degrees.

Fry the onion until golden and add the mushrooms (chopped to your choice). Add the Mushrooms and Onion into the pie shell.

Whip toghether the Eggs, Cream, Milk, Salt and Pepper. Add the Cheese and pour into shell to cover the Mushroom and Onion.

Cook in oven for approx 35 mins at 200 degrees.

5 Egg yolks
5 tbsp Sugar
5 tbsp single Cream
1 tbsp brandy
1 pinch Cinnamon
1 pinch Cardamom
1 Egg white
350 g Flour
500 g Lard

Beat the Eggs well before you add Sugar.
Mix Eggs and Sugar thoroughly.

Add the Cream, Brandy, Cinnamon and Cardamom. Keep mixing.
Now add half the Flour - just enough to thicken the dough slightly.

Cover and leave overnight.

Dust the rolling surface with a bit of Flour and Sugar. (Don’t use too much as it will make the bisquits hard).

Using a rolling pin; roll dough thinly and cut out diamond shapes of about 5 x 5 centimeters (there is a Norwegian tool for this - but a knife will do).

Next you want cut a small hole in each Fattigmann. If it is your first time just focus on getting one right. What needs to happen is that you take a corner of the bisquit and draw it through the whole (see photo)

Do this to all the bisquits and then fry them in the lard. They fry relatively quickly - don’t let them go too brown in colour. Light brown is perfect.

Take out and let excess lard drain off as the Fattigmanns cool down.

(In order to try these recipes you need a Waffle Iron - vaffeljern)

6 egg, 1.5 l melk, 7 tbsp sugar, 150 g melted butter

Mix ingredients above and gradually add flour until mixture starts to firm up
(aim for something slightly less runny than yoghurt)

Then add

2 tsp bakepulver
4 tsp vaniljesukker

Another version is using Sour Cream

5 dl flour, 5 dl milk, 1 ts baking powder
5 egg, 1 small tub sour cream, 1,5 dl sugar, 100 g melted butter

Mix Milk, Eggs, Sour Cream, melted Butter, Sugar and Baking Powder.
Then start adding the flour gradually until mix start ot firm up
(aim for something slightly less runny than yoghurt)

Lapskaus is usually made with leftovers and can be made from most types of meat.
Below are two variations: Lys and Brun Lapskaus.

Brun Lapskaus (brown Lapskaus)

Fry inch-cubes of beef in a frying pan with butter. Drizzle on some flour.
Then add chopped Onion, Carrots and Celery in bite-sized pieces,
Tomato Puree, Salt, Pepper, dried Thyme and a stock cube.

Let this boil for 40 minutes.
Add Potatoes, peeled and cubed, and boil for a further 25 minutes.

Lys Lapskaus (light Lapskaus)

Boil a joint of pork for a few hours until the meat falls of the bone.
Cut the meat into cubes and put back in the water.
Add Potatoes, Carrots, Leek and Swede (and/or whatever vegetables you might have).

Keep boiling until all is nice and tender.

450 g meat (pork or lamb), minced
1,5 dl milk
1 dl breadcrumbs
1,5 tbsp salt
2 tbsp pepper
1 egg
1 medium onion, chopped finely

Leave the Breadcrumbs with the Milk to soften.
Mix in the salt and the Meat.

Add in the Pepper, Egg and Onion.

With your hands; Shape the mixture into balls, - aim for golf ball size.
(it will help if you wet your hands)

Brown some butter in a pan, fry the meatballs - turning often, until golden all over. When the meatballs are golden brown turn the heat low for another 4 minutes.

Don’t put too many meatballs in the frying pan - rather fry them in as many rounds as you need. Aim to turn the over just by shaking the pan

500 g ground almonds
350 g icing sugar
3 tbsp (flat!) white flour
4 egg whites

Please make sure all your equipment is clean ( - including your hands)

Mix everything thoroughly

Any respectable Norwegian cake maker would be in possesion of a set of ‘ring-tins’ that would help shaping the cake - all though with a bit of extra care you can achieve perfect results without the tins. Even though the most common way to present the cake is as the picture illustrates - you can do it whichever way you desire.

Roll the dough out to a diameter of half an inch - and cut them to the required lenght. Use Icing Sugar as you roll out the dough (if you use tins DONT grease them - use only the Icing Sugar.

The next trick is to pay close attention as they are in the oven.
Every oven is different, but as a guide use 210 degrees (gasmark 7) for 10-12 minutes.
Place your tray in the middle of the oven.

If you leave them too short the cakes will be soggy - and too long leaves them dry.
Look for them to go a nice golden brown.

Most people put the cakes straight into a fridge from the oven as their trick to get soft-centered but crunchy perfect.
Take out to defrost and decorate as and when you intend to serve.

Mix Icing Sugar with Egg whites for the decoration (try adding a few drops of lemon juice)

200 g Sugar
100 m1 Single Cream
450 g white Flour
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Ginger
1 ts Baking Powder
150 g Butter
100 ml Syrup

Mix together the Butter, Syrup in a pot.
Heat, while stirring, until the sugar melts.
Let mixture cool down.

Add the Cream, Spices, Baking Powder and most of the flour.
Mix thouroughly until it is all smooth.
Leave cold over night.

Roll the dough to a thickness of 3 millimeters.
Cut out whichever shapes you want (or just turn a glass upside down to make round shapes.

Put in the oven at 175 degrees for 10 mins.

800 g Fillet of Cod, steamed with a bit of salt
6 Potatoes, boiled
200 g Butter
2 small Onions, coarsley chopped
4 Spring Onions, coarsley chopped
Chives
Milk
Salt og pepper

Melt some butter in a caserole and and the Onions and Spring Onions to let it get ’shiny and soft’ - don’t let it go brown.
Squeeze the boiled potatoes (using your hands or any other means possible) and add them to the onions.
Stir - add half the butter and some Milk (or Cream)Cut the fish into inch cubes and add to the Onions and Potatoes mix.Stir - add the rest of the Butter and some more Milk/CreamSalt and Pepper to taste.

Serve with a dash of Chives on the top - and my own favourite is to have some pieces of bacon on the side…