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shire_kitchenIn the series Share-your-national-food-recepies, we now come to Norway and I´ll be sharing several traditional recepies with you. First a dinner course, then a national dessert and then a cake that also is used as dessert.
Kjøttkaker med kålstuing / meatballs with cabbagestew
Kjøttkaker or meatballs are a traditional, every-day dinner course. You need ground up beef meat, and not hamburger meat to make these, and you have to use your hands a little.
Kjøttkaker
500 grams mincemeat (ground up beef)
1 1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
a pinch of ginger
2 1/2 tablespoon of potato flour
2 decilitres water of semi-skimmed milk
Blend all ingredients, preferably with a blender. Form the meatballs with a tablespoon and your palm. Put water on your palm so the meat slips easily and form balls of the meat. Fry.
Brown sauce
5 decilitres water
3 tablespoons wheat flour (plain flour)
some "sugarcolouring" to make it browner in the colour
salt and pepper
Blend wheat flour and water. Bring it to boil while stirring, then cook for 7-8 minutes.
Cabbagestew
750 grams cabbage, cut into little pieces, but not too small
3 decilitres water
1/2 teaspoon salt
Sauce for the stew
1 tablespoon butter
2 tablespoons wheat flour
4 decilitres semi-skimmed milk
1/2 teaspoon salt
(nutmeg)
Cut the cabbage and cook in salted water untill it is soft. Drain from water. Melt butter and stir the flour in. Pour in milk and stir all the time untill the sauce is smooth and even. Add salt, a little nutmeg and the cabbage.
Serve meatballs and cabbagestew with cooked potatoes. Some people also eat meatballs with stewed green peas.
Multekrem / Cloudberries with cream
Cloudberries (multer in Norwegian) might be difficult to get, but some stores may have them, often frosen. They grow in marshy places, and even here in Norway you often have to buy them, if you can´t go and pick them yourself. I´m sorry to say they are quite expencive, and therefore often used as a dessert for grander occations. For me it´s no real Christmas Eve dinner without cloudberries and cream for dessert.
4 portions
750 grams cloudberries
approximately 6 tablespoons of sugar
3-4 decilitres of cream
Pour sugar over berries to taste, and put them in the fridge for 3-4 hours. Drain the juice off the berries, whip cream and gently stir berries in. Serve. Cloudberries with cream (or any other berries with cream) also taste good with krumkaker.
Krumkaker - or the secret behind the lembas making iron no one knows what is
If you´ve seen recepies for lembas, it says to use a "krumkake iron" to fry them in. For lembas you might use a waffle iron instead. A Krumkake iron is not something that you find everywhere, but I´m going to give you the recepie for the cakes anyhow, as they are a very traditional here, and if you are creative you might find other ways to fry them. Antique stores or your grandmother`s attick might contain a useful or similar iron. :) The point is that it´s flat (not bumpy like a waffle iron), round and have a griddle on both bottom and lid. (see picture) Krumkaker need to be fried at both sides at the same time, and they have to be very thin. Translated krumkaker means bent cakes, as you form them while they´re hot, but you can also think of them as crumbling cakes, as they are very delicate and crumble easy.
Krumkaker
4 eggs
250 grams white sugar
250 grams margarin (butter)
250 grams fine wheat flour
250 grams potato flour
2 decilitre water
Whip eggs ans sugar so that the sugar is totally blended with the eggs. Melt the butter and pour in to the egg/sugar altering with water and flour so that it makes a thick but smooth batter. Fry the cakes and form while hot, e.x over a glass to make a form to put berries and cream in, or roll them. Serve with berries and whipped cream or icecream.
Bløtkake / cream layer cake
I found a recepie already translated for it, so I´m just linking it for you: http://www.norway.org.uk/Templates/StdTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fculture%2ffood%2fbloetkake%2ehtm&NRNODEGUID=%7b9683E2B0-B757-4EA4-AA73-D78FEB64DEAA%7d&NRCACHEHINT=NoModifyGuest
Enjoy!
Kjøttkaker med kålstuing / meatballs with cabbagestew
Kjøttkaker or meatballs are a traditional, every-day dinner course. You need ground up beef meat, and not hamburger meat to make these, and you have to use your hands a little.
Kjøttkaker
500 grams mincemeat (ground up beef)
1 1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
a pinch of ginger
2 1/2 tablespoon of potato flour
2 decilitres water of semi-skimmed milk
Blend all ingredients, preferably with a blender. Form the meatballs with a tablespoon and your palm. Put water on your palm so the meat slips easily and form balls of the meat. Fry.
Brown sauce
5 decilitres water
3 tablespoons wheat flour (plain flour)
some "sugarcolouring" to make it browner in the colour
salt and pepper
Blend wheat flour and water. Bring it to boil while stirring, then cook for 7-8 minutes.
Cabbagestew
750 grams cabbage, cut into little pieces, but not too small
3 decilitres water
1/2 teaspoon salt
Sauce for the stew
1 tablespoon butter
2 tablespoons wheat flour
4 decilitres semi-skimmed milk
1/2 teaspoon salt
(nutmeg)
Cut the cabbage and cook in salted water untill it is soft. Drain from water. Melt butter and stir the flour in. Pour in milk and stir all the time untill the sauce is smooth and even. Add salt, a little nutmeg and the cabbage.
Serve meatballs and cabbagestew with cooked potatoes. Some people also eat meatballs with stewed green peas.
Multekrem / Cloudberries with cream
Cloudberries (multer in Norwegian) might be difficult to get, but some stores may have them, often frosen. They grow in marshy places, and even here in Norway you often have to buy them, if you can´t go and pick them yourself. I´m sorry to say they are quite expencive, and therefore often used as a dessert for grander occations. For me it´s no real Christmas Eve dinner without cloudberries and cream for dessert.
4 portions
750 grams cloudberries
approximately 6 tablespoons of sugar
3-4 decilitres of cream
Pour sugar over berries to taste, and put them in the fridge for 3-4 hours. Drain the juice off the berries, whip cream and gently stir berries in. Serve. Cloudberries with cream (or any other berries with cream) also taste good with krumkaker.
Krumkaker - or the secret behind the lembas making iron no one knows what is
If you´ve seen recepies for lembas, it says to use a "krumkake iron" to fry them in. For lembas you might use a waffle iron instead. A Krumkake iron is not something that you find everywhere, but I´m going to give you the recepie for the cakes anyhow, as they are a very traditional here, and if you are creative you might find other ways to fry them. Antique stores or your grandmother`s attick might contain a useful or similar iron. :) The point is that it´s flat (not bumpy like a waffle iron), round and have a griddle on both bottom and lid. (see picture) Krumkaker need to be fried at both sides at the same time, and they have to be very thin. Translated krumkaker means bent cakes, as you form them while they´re hot, but you can also think of them as crumbling cakes, as they are very delicate and crumble easy.
Krumkaker
4 eggs
250 grams white sugar
250 grams margarin (butter)
250 grams fine wheat flour
250 grams potato flour
2 decilitre water
Whip eggs ans sugar so that the sugar is totally blended with the eggs. Melt the butter and pour in to the egg/sugar altering with water and flour so that it makes a thick but smooth batter. Fry the cakes and form while hot, e.x over a glass to make a form to put berries and cream in, or roll them. Serve with berries and whipped cream or icecream.
Bløtkake / cream layer cake
I found a recepie already translated for it, so I´m just linking it for you: http://www.norway.org.uk/Templates/StdTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fculture%2ffood%2fbloetkake%2ehtm&NRNODEGUID=%7b9683E2B0-B757-4EA4-AA73-D78FEB64DEAA%7d&NRCACHEHINT=NoModifyGuest
Enjoy!
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no subject
Date: 2004-06-16 05:03 am (UTC)I've never seen or heard of a cloudberry. They look quite pretty, but I doubt I'd be able to find them. Since we're going to pick blueberries and blackberries this weekend, I might try this with blueberries.
Your link to the cream cake is great! It looks delicious! This would be good for Independence Day. Our flag has the same colours as yours and I will have those blueberries... :)
I haven't tasted krumkake in years! Thank you for the recipe. My mother has a friend from Germany who used to make them all the time. I wonder if the kitchen supply store here in town has a krumkake iron...
no subject
Date: 2004-06-16 05:09 am (UTC)You might find an electric krumkake iron, I know they are to be found here. Mum has one she got from my grandmother, but that one is very old.
Please tell me how it goes with the krumkakes and berries and cabbagestew!
*hugs*
Happy memory, brought to the surface by your comment
Date: 2004-06-16 05:15 am (UTC)Re: Happy memory, brought to the surface by your comment
Date: 2004-06-16 05:18 am (UTC)Re: Happy memory, brought to the surface by your comment
Date: 2004-06-16 05:20 am (UTC)Re: Happy memory, brought to the surface by your comment
Date: 2004-06-16 05:32 am (UTC)Re: Happy memory, brought to the surface by your comment
Date: 2004-06-16 05:40 am (UTC)If I remember correctly, my mother cleaned empty jam bottles in boiling water with some soda (?), put them up side down on a clean tea towel to dry and fill them directly when the jam was ready and closed the jars immediately. It never failed.
But once she tried to make raspberry syrup and went moldy after a few weeks.
no subject
Date: 2004-06-16 05:10 am (UTC)What kind of cabbage do you use? There are so many different kinds.
When there's a special occasion, I think I'm going to have a go at the "cream layer cake". It looks really good!
no subject
Date: 2004-06-16 05:15 am (UTC)no subject
Date: 2004-06-16 05:55 am (UTC)You could probably also use a pizelle iron... I just ran across this type of thing in the hearthfire cookbook I'm reading at work. I'll see what he suggests.
no subject
Date: 2004-06-16 06:04 am (UTC)no subject
Date: 2004-06-17 06:01 pm (UTC)no subject
Date: 2004-06-17 11:35 pm (UTC)no subject
Date: 2004-06-16 06:18 am (UTC)But not the krumkale iron... :-(((((
I will get one next time I go to Norway, then! :))))
no subject
Date: 2004-06-16 07:21 am (UTC)Rabidsamfan found a krumkake iron on the internet, see her post for more details.
no subject
Date: 2004-06-16 08:35 am (UTC)regarding the krumkake iron, I think I will wait and buy it in Norway...I need more and more excuses to go back there! ;)))