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
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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.


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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
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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.


West African Peanut Soup


(For norsk oppskrift, klikk her: Vest-Afrikansk Peanøtt Suppe)

I have been looking forward to sharing this recipe with you, as I know you’ll be just as nuts about it as I am. Pun very much so intended! Per the info I have found, this soup, or stew, originates from West Africa. There are countless regional variations, but common to all of them is that it is a tomato based soup with peanuts and some form of starch. In my recipe, I use sweet potato.

The soup can easily be made both vegetarian and vegan, and if you are expecting a mixed group to your dinner table, just serve the protein on the side.

It’s a hearty, filling dish, Perfect for stormy autumn-evenings.

PEANØTT SUPPE

 

West African Peanut Soup

  • Servings: 6
  • Difficulty: easy
  • Print

A hearty, filling soup recipa perfect for those stormy autumn nights.

Ingredients

  • 2 red onions
  • 4 garlic cloves
  • 2 red chili
  • 2 tablespoons grated ginger
  • 2 tablespoons oil
  • 2 teaspoons cinnamon
  • 2 teaspoons paprika
  • 5-6 tablespoons peanut butter
  • 3 tablespoons tomato purée
  • 1 large sweet potato
  • 1 can tomatoes
  • 1 can coconut milk
  • 500 ml chicken broth
  • 200 grams spinach
  • Juice of 1 lime or ½ lemon
  • Salt and pepper to taste
  • Roasted peanuts for topping
  • A bunch of coriander topping
  • 3-400 grams of fried, shredded chicken breast, for topping
  • Boiled rice for serving.

Directions

Finely chop the onion, chili and garlic and grate the ginger. Sauté in some oil in a large pot for approx. 5 minutes or until the onion has become soft and shiny. Stir in cinnamon, paprika and peanut butter.

Peel and cube the sweet potato and add to the pot together with tomato paste. Occasionally stir for approx. 5 minutes.

Add canned tomatoes, coconut milk and broth, give the soup a boil. Let simmer under cover for 20-25 minutes until sweet potato is cooked.

While the soup is cooking, put the rice on, roast the peanuts in a dry pan and fry up the chicken.

If you want a thicker soup, wiz some of it up in a blender. Season with lemon, salt and pepper. Take the saucepan of the heat, add the spinach and stir.

Serve with rice, roasted peanuts, chopped coriander and fried chicken. 


Hotdog Buns


(For norsk oppskrift, se her: Deilige pølsebrød  )

Homemade hotdog buns always beats the store bought buns. Here you have a good recipe for both your hotdog buns and your hamburger buns. It is supereasy, and after you have tried these, I am convinced you will no longer buy them in the store. Of course, you can double the recipe if you want to freeze some for later.

hotdog buns

 

The Best Hotdog or Hamburger Buns

  • Servings: 12-15
  • Difficulty: easy
  • Print

Once you go homemade, you can't go back.

Ingredients

  • 3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds (optional)


Tip: For extra flavor, add a teaspoon of dried herbs, like oregano, in the dough.

Directions

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.