(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
Superyummy Loaded Pretzel Rolls, perfect for game night snack or lunch.
- 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
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.
(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
A tasty soup perfect for game night.
- 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
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.
(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.
Spanish lentil soup - Lentejas a la Jardinera
A hearty soup, packed with flavor, perfect for the cold autumn evenings.
- 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
- 2 bay leaves
- 2 liters Bouillon or broth
- Herbs, salt and pepper to taste
- 1 whole chorizo
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.
(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.
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.
- 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
- 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:
- Hardboiled egg
- 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.