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Gerds siste bønn


Gerd satte seg til i den gamle lenestolen. Trekket på seteputen var tynnslitt, så hun passet på å ha en ullfell liggende over. Den var god å sitte i, stolen. Det vesle bordet ved siden av stolen var drapert i hvit heklet duk som rakk nesten ned til gulvet. Hun hadde heklet den selv. Ja, det var mange år siden hun hadde kunnet hekle og sy. Hun hadde ikke hatt hender til håndarbeid de siste 15 årene. Gerd synes det var synd ingen av døtrene hennes hadde vist interesse for håndarbeid av noe slag. Nok et eksempel på gammel og god kunnskap som gikk i glemmeboken til fordel for iphone – som alle satt med nesa trykket langt nedi til alle døgnets tider. Det var da mye bedre å ha et håndarbeid mellom hendene mens man hadde den gode samtalen med familie og venner. Denne forbaska iphonen tok jo all oppmerksomhet og fokus bort fra samtalen.

Nei, det behøvde ikke være de store verdensbegivenhetene de snakket om, det var ikke det Gerd savnet. Det var det litt mer personlige hun savnet. Beretninger om en god dag, bekymringer om en slektnings lange sykdomsleie, eller rett og slett å sammen minnes en fin ferie de hadde hatt i campingvogna.

Campingvogna ja, åh som hun og Tor hadde elsket campingvogna! De hadde en passe stor Hobby-vogn på fast plass på Sørlandet. Spikerteltet Tor hadde satt opp hadde gjort campingvogna enda mer anvendelig, ja den hadde regelrett transformert vogna til ei hytte! Men så fikk da altså Tor kreften og ble så dårlig at han ikke orket med vogna noe mer. Ja, han kunne jo ikke kjøre bil når han var dårlig heller. Gerd hadde aldri tatt sertifikatet, men hun hadde jo hatt Tor til å kjøre. Han var så trygg og god, han Tor. Vet du, i alle de årene Tor hadde kjørt, hadde de aldri vært ute for noe uhell!

Gerd sukket, og tenkte på de mange kjøreturene de hadde hatt til vogna i sommerhalvåret. To og en halv time tok det å kjøre fra huset og ned til vogna på Sørlandet. Ja, Tor jobbet halv dag på fredager, så de kom seg av gårde før rushet. Det hadde vært gode tider, selv med denne gikta. Etter at Tor gav tapt til kreften, fikk Gerd hjelp av døtrene sine å selge huset og finne denne lettstelte leiligheten i stedet. Så hadde det egentlig gått nedoverbakke siden det. Helsa ble verre, ungene flyttet til andre deler av landet og var begge travelt opptatt med å balansere karriere og familie. Gerd var stolt av døtrene sine, men hun savnet dem sårt. De var begge flinke å ringe, men etter telefonsamtalene ble det så tomt i leiligheten.

Det eneste besøket Gerd fikk utenom barnebarns skoleferier, var hjemmehjelpen. Gerd hadde likt den første damen som kom, hun hadde vært riktig hyggelig og snakkesalig. Hun som kom nå var så stille og mutt. Gerd skjønte jo at de ikke ble betalt for å prate, så hun klaget ikke. Gerd var bare takknemlig for å få hjelp med de huslige syslene gikten gjorde umulig for henne. Det var viktig for Gerd at hjemmet var ordentlig. Ikke moderne. Ordentlig.

Det hadde vært en stille kveld etter at den tause hjemmehjelpen hadde vært der tidligere, og Gerd hadde pratet med eldste dattera og ene barnebarnet på telefonen. Gerd hadde skrudd på TV, og trykket seg gjennom kanalene. Det var ikke noe hyggelig å se på.  Det var jo bare masse høye lyder og skrik og ungdommer som ålte seg rundt med glitter og stas og veldig lite ellers. Det var da hun hadde kommet over en kanal som hun først trodde var en lokal- sending. Programlederen var så ujålete. Så liketil. Han var ikke polert som de fleste programledere på TV. Han virket så ekte, så koselig. Og så kom det musikk. Fin musikk. Glad musikk. Ikke sånn bråk på engelsk som Gerd ikke forsto. Det var en ung kvinne som sang og spilte piano. Sånn omtrent på alder med eldste dattera til Gerd. Hun sang om Jesus.

Gerd hadde reist seg fra stolen sin, tuslet ut på kjøkkenet, og hentet seg en kneippbrødskive med nøkkelost og et glass surmelk. Hun hadde noen medisiner som skulle tas til kveldsmaten. Så ble hun sittende der og kose seg med kveldsmaten og se på denne kanalen. Ja, for Gerd virkelig koste seg med programmene; de snakket fint om Gud og om tro, og mange ting som Gerd var så enig i. Det hele var så hyggelig, og hjemmekjært. Ingen oppstasa og polerte programledere som las fra et manuskript. Spesielt hyggelig synes Gerd det var å høre hvordan de omtalte seg selv; «den store familien» som favnet tilskuerne med. De var venner, de var partnere. Familie.

Noe av det beste var å høre om mennesker som var blitt helbredet, og Gerd hadde mange ganger gått opp og lagt de vonde hendene sine på TV ’n mens TV-pastoren ba. Og hver gang synes hun at det hjalp litt for en stakket stund. Gerd hadde ingen erfaring med mennesker som ble helbredet gjennom annet enn helsevesenet, men hun hadde da ingen grunn til å mistro disse sannhetsvitnene på TV. Gerd var av en støpning som trodde det beste om folk. Det var jo godt voksne folk, hvorfor skulle de fare med løgn? Dessuten sto det i Bibelen at Jesus helbredet syke, og Gerd ville nødig mistro Jesus. Gerd var sikker på at hun ville ha blitt helbredet for gikten helt – om hun bare hadde hatt anledning til å reise på et møte.

Stadig vekk snakket de om at TV kanalen var i dyp økonomisk krise – og om ikke seerne gav penger ville de se seg nødt til å legge ned. Gerd ønsket ikke dette. Hun var blitt glad i kanalen og de hyggelige personene hun ble kjent med gjennom skjermen. Hun ville gjerne kunne følge med og se hva som skjedde med dem i livene deres. Hun brød seg om dem, og følte at de brød seg om henne også. Gerd plukket opp telefonen og ringte nummeret på TV skjermen. Der fikk hun snakket med en hyggelig dame, og avtalte å gi 200 kroner i måneden. Ikke lenge etter ble bidraget hennes ropt opp av sjølveste sjefen som «ny partner fra Rogaland», og så ringte de i bjella. Det var så artig når de ringte i bjella!

Det tok ikke lang tid før Gerd fikk håndskrevne brev fra favoritt-kanalen sin, noen ganger hadde de til og med lagt ved et bilde. Disse giroene betalte hun alltid, for det var så hyggelig å få personlig post, og hva var mer personlig og omtenksomt enn å sende med bilder! Gerd var virkelig en av Familien nå, og dette gledet henne langt inn i hjertet.  Gerd hadde sluttet med den dyre medisinen sin nå som hun gav så mye til TV kanalen og de sjarmerende og flotte menneskene som var der.  Hun ba til Gud om helbredelse for gikten sin og for døtrene sine og deres familier. Gerd lurte på om hun ikke var troende nok, for foruten de korte stundene når hun la hendene på TV skjermen mens pastoren ba for henne, synes hun at hun generelt var blitt verre. Men det var nok kulden som gjorde det. Gerd hadde stillet ned varmen i leiligheten så ikke strømregningen ble så stor.

Gerd rørte i havregrøten mens hun ventet på at den skulle koke opp. Hun kjente seg svak, følte hun trengte hvile. Hun hadde spist havregrøt til middag i tre fulle uker. Gerd helte grøten opp i en skål og tok den med seg inn på stua og satte den på bordet ved den slitte lenestolen. Hun satte seg godt til rette før hun skrudde på TV ‘n.  Favorittprogrammet var i gang, og en programleder i storform ledet en bønn for nye partnere og glade givere. Og da programlederen brøt ut i spontan sang, mens havregrøten sto til kjøling på det lille bordet med den hjemmeheklede hvite duken, ba Gerd sin siste bønn.

 

 

Christmas Tree Kerfuffle (or How Sir Nerdalot wound up in the doghouse)


 

My Dear friends, I need your help!

 

December is fast approaching and I am in a bit of a kerfuffle with Sir Nerdalot (DH = Dear/Daft Husband) over the Xmas tree. Sir Nerdalot have never cared too much about decorations and such. He enjoys it when it’s all up – but never has any opinion as of where to place what, and what goes together – and not.

 

This year, however, he chimed in on the all-important Xmas tree, surprisingly enough. We always do a real tree and put it up right before Xmas, on the 22nd or 23rd Dec. It is not very practical to put it up sooner, unless you really enjoy running around with the vacuum and deal with the shedding. But Sir Nerdalot told me that he enjoys the tree so much, that he wants one to go up on Dec 1st. So, then we must go for a fake tree. This is when DH, who pretends to be this busy and important businessman, gave me 1000 Euros and told me to “make it happen”. If there were left over money he wanted me to buy myself something pretty to make it worth my while.

 

Needless to say, he did not have to ask me twice. I quickly found the perfect tree, nice and green, perfectly shaped and not too big. It just so happened that the tree cost way less than expected, so I enjoyed a really good shopping for myself. It was just the perfect day!

 

Upon my return to home, I was eager to show him the nice tree I had bought us, and proudly showed it to DH. But whaddayaknow! The normally calm and collected Sir Nerdalot completely blew a fuse! If you think the terrible twos are rough, then imagine the terrible forty-two’s! Oh my! This was the absolute WORST Xmas tree he had ever seen and ordered me back into town to change it right away! He practically threw me into my car!

 

So, here I am, utterly upset because I really like the tree! Please help me – is it really that bad? Doesn’t this make a nice Xmas tree?

 

 

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Loaded Pretzel Rolls


(Norsk oppskrift, klikk her: Fylte Saltkringle Rundstykker)

Now that the evenings get darker and colder, Handegg-season has started, Octoberfest in Munich has started and foliage is about to change color, what can be better that Soft Pretzel Rolls Loaded with all kinds of yumminess? Your imagination is what limits what to stuff the rolls with, and today I share a simple – but mouthwatering tasty – combo; Ham and Cheddar Cheese. What type of cheddar cheese you use is all up to you, I like to do half and half of the mild and the sharper one.

Loaded Pretzel Rolls (3)

Loaded Pretzel Rolls

  • Servings: 24
  • Difficulty: easy
  • Print

Superyummy Loaded Pretzel Rolls, perfect for game night snack or lunch.


Ingredients

  • 700 ml lukewarm water
  • 50 g yeast or equivalent in dry yeast
  • 50 g butter, divided
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 900-1000 g flour
  • 200 grams ham, chopped or shredded
  • 200 grams cheddar cheese, chopped or grated
  • Flake salt for sprinkling

Baking Soda Bath

  • 100 gram baking soda
  • 2 liters water

Directions

Dissolve the yeast in water, whisk in brown sugar and 2 tablespoons melted butter. Add the salt and most of the flour. Mix well and knead for 5 minutes, adjust as needed with flour. Proof until doubled in size, approx. 40 minutes.

Turn the risen dough out on a floured surface, half it, and put one half back into the bowl and cover. Make sure you preheat the oven to 200 degrees Celsius. Cut the half on the table in 12 pieces (they should weigh 70-80 grams each). Roll into balls. Flatten the balls with your hands, and lay a small amount of ham and cheese on the dough discs. Pull the edges up over the top of the filling, and pinch well to ensure there is no leakage when you put them in the baking soda bath.  Give them a little roll to shape them and to make sure they are pinched shut.

Bring baking soda and water to a boil, drop 1.2 pretzel rolls in the boiling water for 20-30 seconds. Make sure to turn them half time. Fish them up with a slotted spatula, dunk off excess water, and place on a baking pan lined with parchment paper. Try to place them with the pinched side down for the best appearances. You can score a couple slits with a sharp knife at the top, if you like.

Lightly brush the rolls with melted butter and sprinkle with flake salt. Bake for approx. 25 minutes, until deep brown. Repeat with the other half of the dough.

The rolls can be served both warm or cold. They freeze well, or you can store them in an airtight container in the fridge for a couple days. Reheat in oven or microwave.


Beer Cheddar Cheese Soup


(Norsk oppskrift, klikk her: Øl- og Cheddar Suppe)

I’d like to shout out “All beer lovers unite”, but fact of the matter is that you don’t even have to like beer to thoroughly enjoy this soup. The combination of the beer and the cheddar cheese is to die for. I may be an above average soup-enthusiast, but this one immediately made its way to the top 5. You just must try it – it is soooooooooo good!

beer cheddar cheese soup

Beer Cheddar Cheese Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A tasty soup perfect for game night.


Credit: Diethood

Ingredients

  • 3 tablespoons olive oil
  • 1yellow onion, chopped
  • 1 large carrot, sliced into thin rounds
  • salt and fresh ground pepper, to taste
  • 1 garlic clove, minced
  • 4tablespoons butter
  • 1/3- cup (35 gram) all-purpose flour
  • 3 cups (800 ml) vegetable broth
  • 1 bottle (12-ounces) (350 ml) beer (do not use dark beer – the soup will be bitter)
  • 1/2- cup (120 ml) heavy cream
  • 1bay leaf
  • 1 bag (8-ounces) (225 gram) shredded cheddar cheese
  • chopped fresh parsley for garnish

Directions

Heat olive oil in a large heavy pot over medium heat. Add onion and carrots to the pot and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender; about 6 to 8 minutes. Add garlic and cook for 1 minute, or until fragrant.

Add butter and stir until melted. Add flour and cook, stirring constantly until well blended. Stir in broth, beer, and heavy cream. Add bay leaf and cook over high heat and bring soup to a boil.

Reduce heat to a simmer, continue to cook, stirring occasionally, until thickened; about 10 to 12 minutes. Slowly stir in the cheese. Remove from heat and cover with a lid; set aside for 5 minutes. Remove lid and stir and discard bay leaf.

Transfer soup to a blender (or use a stick blender) and purée until completely smooth. Season to taste.

Ladle into bowls, garnish with chopped fresh parsley and serve with good bread.


Spanish Lentil Soup


(Norsk oppskrift, klikk her: Spansk linsesuppe)

Now that we have started September and the temperatures begins to fall, it’s time to dust off the hearty soup recipes. There is nothing like warming, nutritious and tasty soups when the autumn weather sets in. This Spanish Lentil Soup, or Lentejas a la Jardinera, is a soup that is widely used in Spain, based on lentils and vegetables. I also use Chorizo, because it packs in some nice flavors to the soup.  Of course, vegetarians and vegans simply omit the Chorizo, and it will still be a flavorful soup.

This is a large recipe, perfect when you are feeding lots of people – or you can freeze it and save for a busy day.

Lentejas a la Jardinera (1)

Spanish lentil soup - Lentejas a la Jardinera

A hearty soup, packed with flavor, perfect for the cold autumn evenings.

Ingredients

  • 500 grams lentils
  • 1 onion
  • 1 leek
  • 4 cloves of garlic
  • 3 carrots
  • 1 potato
  • 1 green pepper
  • 1 red pepper
  • 2 ripe tomatoes
  • 1 glass of white wine
  • 1 tablespoon vinegar
  • Oil
  • 2 bay leaves
  • 2 liters Bouillon or broth
  • Herbs, salt and pepper to taste
  • 1 whole chorizo

Directions

Remember that dried lentils often need to soak for a night, read the package for information.

Chop the chorizo and fry in a little oil in a large pot. Peel and chop the vegetables. Sauté onion, leek and garlic together with the chorizo. Add the other vegetables, stir and sauté for a few minutes before you add drained lentils. Add white wine, vinegar (I use apple cider vinegar) and the bay leaves.

Cover with boiling bouillon or broth. Season with dried oregano, parsley, basil, salt and pepper. Let it simmer until the lentils and the vegetables are tender, approx. 20 minutes.

If the soup is too thin, put some of the lentils and vegetable in a blender and purée, and then add back to the soup.

Serve piping hot, with good bread on the side. Enjoy.


Sandwich-cake


(For Norwegian text, click here: Smørgåstårta (smørbrødkake))

This is a Swedish classic, absolutely yummy and eye-catching! The Swedes use this for special occasions. It may well be made a day in advance, and only your imagination limits what to fill it with and how to decorate it.  (Tuna / crab / salmon. Vegetarian. Sun-dried tomatoes, olives and serrano ham, just to make a few suggestions).

I am rather partial to paté and ham in the filling, and oh my gawd this is good! This recipe is more than enough for 4 people, and you can easily add up the recipe if you need a bigger Sandwich Cake. You can make it round, or any shape you want. For big parties, use a baking tray or a big tray or plate.

smørgås (1)

 

Swedish Sandwich Cake

A Traditional Swedish Sandwich Cake: Fresh, Delicious and a real Show Stopper!


For best result, stack, fill and cover and sit cold overnight, decorate same day as it is to be served.

Ingredients

  • 9 slices of white bread

Filling 1:

  • 100 g bacon pâté (or any paté that suits your liking)
  • 1 tablespoon cream
  • 1 tablespoon crème fraiche
  • 30 g cream cheese
  • 2 tablespoons pickles, finely chopped
  • Salt and pepper to taste

Filling 2:

  • 100 g cooked ham, finely chopped
  • ½ leek, finely chopped
  • 2 dl crème fraiche
  • 1 dl mayonnaise
  • 0.5 dl fresh parsley, finely chopped
  • Salt and pepper to taste

Suggestions for garnish:

  • Salad
  • Grapes
  • Cheese
  • Ham
  • Cucumber
  • Hardboiled egg
  • Tomatoes

Directions

  • Filling 1: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Filling 2: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Cut crusts of white bread and put them side by side on the serving dish. Cover with Filling 1, and add a new layer of bread.
  • Cover with half of the filling 2, and add a new layer of bread. Cover with the rest of filling 2 on top and down the sides. Set in fridge for 30 mins before you decorate.


 

Pea Risotto


(Norsk oppskrift, klikk her: Risotto med Erter)

Here you have a very simple, but oh so yummy Risotto. Perfect with chicken, or as a vegetarian dish. Mind you, you must hover over it and stir the whole time. You can’t put it on and watch Netflix for half an hour!

erterisotto

Pea Risotto

  • Servings: 4-6
  • Difficulty: easy
  • Print

Superyummy Risotto that can be served with most anything - or as a stand alone vegetarian dish.


Credit: BBC goodfood

Ingredients

50g butter

1 onion, finely chopped

300g frozen or cooked fresh peas

1.7l hot vegetable or chicken stock

350g risotto rice

200ml white wine

50g Parmesan, or vegetarian alternative, grated

extra-virgin olive oil, to drizzle (optional)

Directions

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

Stir in the puréed peas, remaining peas, Parmesan and season to taste. Then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, serve in individual shallow bowls as is, or with some fried chicken. Drizzle with olive oil, if you like and perhaps some freshly grated parmesan.


Chrysanthemum Breadcake


(For norsk oppskrift, klikk her: Krysantemum Brødkake)

Are you having friends over for game night? Are the kids having friends over to play videogames? Or perhaps you are hosting the book club? Whatever the reason, visitors or not, this stuffed breadcake is bound to receive lots of praise. Not just for it’s cool appearance, but it also tastes great!

Mind you – it’s not as hard as it seems. But it is a bit fiddly. You can fill it with whatever you like, I used minced meat, onions, tomato paste and herbs and spices. Be aware that the filling must not be too wet – then you’ll just make a mess.

KrysantemumBrødkake (1)

Chrysanthemum Breadcake

  • Servings: 4-6
  • Difficulty: intermediate
  • Print

A real headturner of a partydish.


Suggestions for filling: Ricotta and spinach, Pesto and Parmesan, Tapenade, Ham and Cheese, Pulled Pork, leftover chicken or turkey. Sky’s the limit! How about making a sweeter dough and sweet filling? Again, just mind the moisture. If you go for a sweet filling, omit brushing with butter as it comes out of the oven. Use icing or similar when the breadcake has cooled down instead.

Ingredients

  • 125 ml milk
  • 125 ml kefir / cultured buttermilk
  • 1 satchel dry yeast
  • 1 teaspoon of sugar
  • 1 teaspoon salt
  • 1 egg
  • 500 g flour
  • 6 tablespoons oil
  • 1 tablespoon dried oregano (or other herbs) – optional
  • 1 egg yolk for brushing
  • 1 tablespoon of milk for brushing
  • 30 g of butter for brushing

Directions

Warm the milk to lukewarm and add it and all the other ingredients (except those that are marked with “for brushing”) in a baking bowl and combine to a dough. Knead good and well, 5-10 minutes.  Cover and set to proofing until doubled in size, approx. 40 minutes.

Roll out the dough on a surface dusted with flour until 3-4 mm thick, and cut circles with a glass or round cutter (my glass is 9.5 cm in diameter). Place the dough discs under plastic to keep them from drying out while you cut out the rest. Line the base of a pie dish or spring form pan with parchment paper, and grease both the parchment paper and the sides of the pan.

Spread approx. a teaspoon of your chosen filling on the dough discs, fold them over into halves, and then again into quarts. Stand them up along the sides of the pan, continue all the way round. Don’t put them very tight together, but allow some space for the dough to rise during the second proving.

For the middle of the pan, I make a rose: Place tree dough discs side by side with a little overlap. Spread your filling across all three. Then fold in half lengthwise and roll from one end. Stand your rose up and place in the middle of your pan.

Proceed to fill the pan with more dough discs folded over to quarts. Depending on the size of your pan, you should get two or three rounds in addition to the rose in the middle. Cover and set to prove for approx. 30 mins.

I had dough discs and filling to spare, so I made a bigger rose and placed in a small spring form pan.

Quickly whisk an egg yolk and a tablespoon milk with a fork and brush the breadcake. Bake in a preheated oven at 180 degrees Celsius, middle rack approx. 25 minutes. Then lower the temperature to 175 and bake for additional 15 minutes.

Brush the freshly baked cake with melted butter, lay over a towel and allow it to rest for 15 minutes in the pan. Make sure to check that the breadcake isn’t sticking to the top if the sides before you take it out of the pan. And now it’s time to serve. Enjoy!


 

Thai-Fish and Coconut-Rice


(For norsk oppskrift, klikk her: Fisk og ris – på Thai-vis)

Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.

Fisk og Rispå Thai-vis (1)

Thai Inspired Fish and Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Oven baked Fish with Coconut Rice and Fresh Thai Dressing.

Ingredients

Coconut Rice:

  • 500 ml jasmine rice
  • 2 cans of coconut milk
  • 200 ml water

The fish:

  • 4 fish fillets (flounder, cod or other whitefish)
  • 4 teaspoons of peanut oil
  • a handful fresh coriander
  • 1 red chili (seeds are optional)
  • 1 tablespoon grated ginger
  • pepper to taste

Thai Dressing:

  • 1 red chili (if you like hot, leave the seeds in)
  • 2 lemon grass
  • 3 tablespoons crushed ginger
  • 1 Chinese garlic
  • 8 tablespoons lime juice
  • 4 tablespoons fish sauce
  • 4 teaspoons peanut oil

Directions

Preheat the oven to 180 degrees Celcius.

Coconut Rice: 

Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.

The fish: 

Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.

Thai Dressing: 

Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.


 

 

Soft and yummy Swedish Polar Bread


For norsk oppskrift, klikk her: De beste Polarbrødene baker du selv)

The Swedes have this really yummy round, soft flatbread called Polar bread or Tunnbrød. These breads are super easy to make. In the recipe blow I use oatmeal that I turn into flour in a blender. Now, you buy the oatmeal flour in the store, but it is cheaper to do it yourself.

Baking Polar Bread is a fun activity for kids. They can poke with chop sticks and use cutters to cut out gingerbread shapes. These will be popular in their lunch boxes!

polar bread

Soft and Yummy Swedish Polar Bread

  • Servings: 20-35
  • Difficulty: easy
  • Print

These might well become your kids lunch box favorites

Ingredients


1 egg
250 ml lukewarm water
250 ml lukewarm milk
1 satchel dry yeast
1 teaspoon salt
2 tablespoons sugar
100 ml sunflower oil
150 gram oatmeal, ground to flour in blender
800 grams flour

Directions

Combine all ingredients and knead the dough for approx. 10 minutes. When the dough is no longer sticky and is smooth and shiny, set it to rise under some cling film until doubled in size (approx. 30-40 minutes)

Roll out the dough on a surface dusted with flour until 1 cm thick, and cut circles with a glass, or any shape you prefer. Poke the breads with a chopstick or a fork. Place the breads on a baking tin lined with parchment paper. Raise again for approx. 30 minutes.

Bake in preheated oven, middle rack, at 200 degrees Celsius, until golden (approx. 12-15 minutes). Cool on a rack, but cover with a tea towel so they remain soft. Store in an airtight container in the fridge. Or put in freezer for later use.