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

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

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…

Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are rehydrated, usually 12-24 hours in pure water
and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed swede.
Estimate 500 grams per serving.

Cut the ribs to separate them into individual ribs.

Let lie in cold water for 24 – 30 hours.
In a big casserole leave wire rack or twigs of birch (remove bark!) at the bottom and fill water to the height of the rack (or twigs).
Let it steam for about two - three hours. You might need to keep topping up with water as you don’t want it to run dry.
Some Norwegians would now brown the meat under a grill for a few minutes whilst others (most people) will just serve it with boiled potatoes, mashed swede, juice from the cooking.
Beer and aquavit usually accompany this traditional Norwegian dish.

In Norway you just go into a shop and buy pinnekjøtt - but you can make it yourself.

Curing pinnekjøtt is fairly easy easy. Find a decent box (like a picnic box) and pour in water to fill half of it. Add about 2kg of salt.
Now lay the rack of ribs in the water. You might need to weigh it down as it will float. Leave in a cool place for 3 -5 days.

Remove it from the water and hang the rib cage somewhere cool with some air movement (like a garage, loft or even veranda).
Obviously guard it form birds, insects or other unwanted guests

Hang for about 6 – 7 weeks.

1 liter thick cream
1.5 cups flour
2 cups milk
1 cup sugar
1 tbsp cinnamon
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In a heavy saucepan heat cream until it starts to boil.
Then sift in 1 cup of the flour and mix using a wire whisk.

Keep whisking (gently) until the butter starts coming out of the cream. Remove from the heat.
Using a ladle and remove the butter, and place in separate bowl. Keep whisking until there is no more butter appearing.

Place milk in another pan and heat to boiling.

Sift 1/2 cup flour into the milk while beating until mixture is thick like pudding. Remove it from the heat and mix into the cream mixture, and beat with a wire whisk until well blended and smooth.

Serve in a soup bowl. Sprinkle the cinnamon and sugar on top and add a nob of butter in the centre.

225 g Lamb, sliced
1 Cabbage, cored and sliced
475 ml Water
18 Black Peppercorns, whole
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Put a layer of sliced Lamb in the bottom of a caserole.
Add the next layer of cabbage. Repeat layering.
Add Peppercorns.
Pour the water over all, and cover with a lid.
Bring to a boil, then simmer over low heat for 2 hours.
Add Salt to taste.
(serve with boiled potatos and carrots)

three cups packed with fresh leaves:
1 cup Basil
1 cup Parsley
1 cup Mint
2 Garlic cloves, chopped
1/2 cup Pine nuts, roasted and cooled down
1/2 cup Parmesan, fresh and grated
Salt and freshly ground Black Pepper
3/4 cup Olive Oil

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In a blender or food processor, start with the Garlic on its own and, finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add Herbs, Pine nuts, Parmesan, Salt, Pepper and Olive Oil and blend until smooth.
Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.