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Fattigmann

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.

Mushroom PIe

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.

Kedgeree

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 Coriander.

Kanel Pinner

(makes 30-40 sticks)

100g Confectioners’ Sugar
200g Butter
1 Egg Yolk
300g White Flour

2tbsp Sugar
1tbsp Cinnamon (ground)

Confectioners’ Sugar and the butter are mixed until white in color. Add the Egg yolk and the White Flour.
Roll the dough into a long sausage (about a fingers thickness) and cut them into finger-long sticks.
Mix the Sugar and Cinnamon on a plate and roll the stick over.
Bake in the middle of the oven at 180 degrees (gasmark 4).

Upside-down cake

3 eggs
3 dl sugar
1tbsp cocoa
1 dl coffee
3 dl white flour
1,5 tsp baking powder

75g butter, melted
1/2 dl sugar
150 nuts, chopped

3dl cream

Beat Sugar and the Eggs with a beater until thickened and turned white/pale yellow.
Then stir the Cocoa into the Coffee and add to the egg mix.
Next up; mix in the Flour and the Baking Powder.
Separately heat and mix the Margarine, Sugar and the Nuts, and then let it cool.

Butter the tin well, then add the nut-mix before you gently pour in the dough.
Bake at 180 degrees for 45 minutes.

As you take the cake out of the oven; turn it over and let it cool.

For the filling; beat the cream and mix in the vanilla and add between the layers (2 or 3 depending how tall it is)

250 gr coconut butter
2 eggs
175 icing/confectioners’ sugar
4tbsp cocoa powder
+/- a packet of Marie Biscuits

Melt the Coconut Butter in a pan.
Beat the Eggs and the Icing Sugar until white/pale yellow.
Sieve the Cocoa Powder into the mix.
Add the melted Coconut Butter gradually.
Use a bread tin shaped tin (if not just a bread tin)…
Add a finger-width layer of the Cocoa mix, then a layer of biscuits
(if your tin is ‘wall to wall’ biscuits your cake will crumble more easily – so leave some gaps for the mix).
Repeat layering until you are either out of mix or out of space – let the top layer be the mix.

Next is the hardest bit: leave in your fridge, or similarly cool place, for no less than 6 hours (I know, I know, but you cant eat it yet).
Turn it upside down out of the tin to let it settle.