(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.
Thai Inspired Fish and Rice
Oven baked Fish with Coconut Rice and Fresh Thai Dressing.
- 500 ml jasmine rice
- 2 cans of coconut milk
- 200 ml water
- 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
- 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
Preheat the oven to 180 degrees Celcius.
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.
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.
Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.
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!
Soft and Yummy Swedish Polar Bread
These might well become your kids lunch box favorites
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
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.
(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.
West African Peanut Soup
A hearty, filling soup recipa perfect for those stormy autumn nights.
- 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.
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.
(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.
The Best Hotdog or Hamburger Buns
Once you go homemade, you can't go back.
- 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.
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.
(Norsk oppskrift finner du HER)
If you are looking for a tasty fish soup with bold flavors and a little heat, then look no further!
Delicious Fish Soup with Orange and Chili
A fresh Fish Soup wih Bold Flavors, perfect for a late summer dinner.
- 400 g fish, (cod or salmon for instance), diced
- 3-4 cloves garlic
- Oil for frying
- 2 tablespoons sambal oelek
- 1 box of cherry tomatoes
- 1 box passata tomatoes
- 5 dl lobster broth
- 2 dl cream
- 2 teaspoons corn starch
- Juice of an orange
- Salt to taste
- Sugar to taste
- zest of an orange
- 150-200 g boiled and pealed prawns
- 3 tablespoons chopped fresh herbs (dill, thyme, basil for instance)
- Sprinkle ½ teaspoon salt on the diced fish.
- Peel and chop the garlic, fry in oil in large saucepan for approx. 2 mins, or until soft.
- Add sambal oelek, tomatoes and broth. Simmer for 5 mins. Mix the cream, corn starch and orange juice separately and then pour into the soup. Simmer for an additional 3 minutes.
- Put the fish in the soup and take the saucepan off the heat and put on the lid. Leave to stand for 3-5 minutes or until the fish is cooked. Season with sugar and salt.
- Mix the orange peel with shrimp and herbs. Garnish the soup with the shrimp mixture (and creme fraiche, if you like).
- Serve with good bread, and enjoy!
(Norsk oppskrift: Stifado, gresk gryterett)
Stifado is a flavorful Greek dish that is perfect for winter. There are lots of flavor in this lush stew, and it feels extra warming due to the exotic spices. Did I mention that it tastes great?
Tasty Greek Beef Stifado
A Traditional and Flavorful Greek Stew, Perfect for Family Dinners.
- 800 grams stewing beef
- 2 cloves finely chopped garlic
- 2 chopped onion
- 2 tablespoons oil for frying
- 4 tablespoons tomato paste
- 200 ml red wine
- 1 tin chopped tomatoes
- 3 bay leaves
- 1 whole cinnamon
- 4 whole cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon sugar
Cut meat into cubes (2×2 cm). Brown the meat in two rounds with garlic and onion in a pan with oil.
Add the tomato puree into the pan and cook for a few minutes. Add the red wine, canned tomatoes and whole spices. Simmer under a lid for 1-1 ½ hours, or until meat is tender. Season to taste with salt, pepper and sugar.
Serve with pasta, salad, tzatziki, roasted potato and / or good bread.
(Norsk oppskrift: Gulasjsuppe )
A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!
Hungarian Goulash Soup
This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!
- About. 600 grams beef shin
- 100 grams of bacon
- 2-3 tablespoons butter or oil for frying
- 3 onions
- 10 smallish potatoes
- 3 red bell peppers
- 1 tablespoon paprika
- 1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have the smoked)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 4 tablespoons tomato paste
- 3-4 tsp salt
- 1 teaspoon caraway seeds
- ½ teaspoon cayenne pepper (optional)
- 1.3 liters beef stock (or water and stock cubes)
- 1 teaspoon sugar
Tip: The recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.
Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.
Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.
Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.
Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.
Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.
Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.
This soup is so good that the only criticism will be of the positive kind 🙂
(Norsk oppskrift: Fiskeform med eple og karri)
With those three key ingredients; fish, apple and curry powder – you just know this is gonna be good!
Tasty Fish and Apple Casserole
A lush Casserole filled with Awesome Flavors
- 400 grams fillet of cod or other white fish
- 1 red onion
- 2 large sour apples
- 2 teaspoons curry powder
- 300 ml milk
- 200 ml Greek yogurt
- 2 tablespoons flour
- Salt and pepper to taste
- 100 grams grated cheddar cheese
- Parsley for garnish
Cut fish into large cubes.
Roughly chop the onion. Remove cores from apples and cut into thin wedges (leave the peel on)
Sauté onion and apple quickly in a little butter, and sprinkle with curry powder.
Evenly distribute fish, onions and apples in a wide ovenproof dish.
Melt a few tablespoons of butter in a saucepan. Stir in the flour. Add milk and yoghurt until you have a thick sauce. Stir while you bring it to a boil and let it simmer for a couple minutes. Season with salt and pepper, and pour the sauce over the fish, onions and apples. Sprinkle with grated cheese.
Bake on the bottom shelf of the oven at 200 degrees C for 40 minutes.
Garnish with fresh parsley and serve with potatoes, pasta, vegetables or salad.
(Norsk oppskrift: Spennende Maissuppe)
It’s quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with today. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss from lack of meat. So, here’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.
You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, fried chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.
Exotic Corn Chowder
Supereasy chowder packed with flavor, perfect for a superbusy day
- 600g frozen corn (or 4 small boxes)
- 3-4 cloves garlic
- 1 chili
- 2 tablespoons oil
- 1 tablespoon powdered paprika
- 1 can coconut milk
- 1 dried shiitake mushrooms
- 2 tablespoons finely chopped basil (or 2 teaspoons dried basil)
- 0.5 to 2 dl vegetable stock
- 2 tablespoons finely chopped parsley (or 2 teaspoons dried parsley)
Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and “pop” a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).
Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.
Garnish with the corn you set aside, and enjoy.
(Norsk oppskrift: Chow-chow, retromat )
Do you remember the popular stew Chow-Chow from the 70s and 80s? Probably not, as I do believe this is a Norwegian thing. The Chow Chow you remember, might be a an English relish? This recpe is not a relish, so if that is what you are looking for then I’m sorry that I can’t oblige. I can however, share with you a recipe for a retro stew, often served with sliced banana, cucumber, and peanuts on the side.
(And no, no hairy dogs with blue tongue is being cooked and served in my kitchen. You might want to specify that on your dinner invitation… I have no idea where the name comes from.)
An exciting and flavorful Retro Family Dinner.
- 600g pork
- 2 onions
- 2 tablespoons butter
- 1-2 teaspoons curry (to taste)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 dl liquid (from the mushrooms can, pineapple can and water)
- 1 can diced mushrooms
- 1 can of pineapple in chunks
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 tablespoons tomato puree
- 1 tablespoon soy sauce
- 100 milliliter cream
- 1 tablespoon corn starch
Cut the meat into strips and chop the onion. Brown quickly small portions of meat in the butter in a pan. Boil the pan with a bit of liquid between every round of browning and pour it into a pot.
Brown the onion and add to the pot. Season with curry, salt and pepper and the rest of the liquid (not the cream). Simmer under lid for about 30 minutes, until the pork is tender.
Add the mushrooms, pineapple, bell pepper, celery, tomato puree, soya sauce and the corn starch that you have stirred out in the cream. Bring to the boil. Season with salt, pepper, and curry.
Serve with rice, sliced banana, pickles, peanuts and a green salad or steamed vegetable if you prefer.