Oslo

This weeks Friday mouse destination was Oslo, the capital of Norway. Famous for the healthy people with red chins, heading for a “tur” in the mountains on Sundays or taking a swim in the fjords, or for burning churches while listening to metal music.

Our menu was fresh and tasty, with lefse (Norwegian bread), krumcake (Norwegian wafers), salmon roses with endives, boiled cabbage and Norwegian potato salad. Scroll down for the recipes and to see how many mice this Friday mouse got!

Menu

  • Smoked Salmon Roses with Endive and Creme Fraiche20160219-DSCF2517

Ingredients

  • 1 package thinly sliced smoked salmon
  • 1 dl crème fraîche
  • 1 head of endive
  • ¼ small red onion, diced
  • 2-3 tablespoons capers

Instructions

  1. Cut strips of salmon lengthwise and roll into rosettes on serving platter.
  2. Surround salmon with leaves of endive. Using a teaspoon, scoop out rounds of crème fraiche and place on endive leaves.
  3. Sprinkle arrangement with diced onion and capers.

  • Norwegian Lefse20160219-DSCF2520

Ingredients

  • 1 pounds potatoes peeled
  • ¼ dl butter
  • ½ dl heavy cream
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 dl all-purpose flour

Instructions

  1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  3. Cook on a hot (200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
  • Boiled Cabbage with Butter and Dill20160219-DSCF2518

Ingredients

  • 1/2 head cabbage
  • 1-2 tablespoons salted butter
  • 1 tablespoon chopped fresh dill
  • Salt

Instructions

  1. Bring a large pot of water to a boil and liberally add salt. Meanwhile, slice cabbage into 1 1/2- to 2-inch-wide pieces and separate the leaves.
  2. Cook just until the color begins to brighten and the cabbage softens slightly. This will take just a couple of minutes. Immediately remove the cabbage with a slotted spoon or sieve and allow to drain for a moment in a colander.
  3. Divide between two plates and top each serving with a pat of butter, a sprinkling of dill, and salt to taste.
  4. Serve immediately while still hot.
  • Norwegian Potato Salad20160219-DSCF2526

Ingredients

  • 600g Potatoes (small ones)
  • ⅔ dl Vegetable Oil
  • ¼ dl Sherry-essig
  • 1 tbsp Sugar
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 2 tbsp Chives (chopped)
  • 2 tbsp flat leaf Parsley (chopped)

Instructions

  1. Boil the potatoes in salted water till they are tender.
  2. Drain and cool the potatoes. Thereafter dice them.
  3. Transfer the potato cubes to a large bowl.
  4. Take another large bowl and combine vegetable oil, apple cider vinegar, sugar, salt, pepper, chives and parsley together. Mix well.
  5. Pour the vinegar mixture over the potatoes and toss to coat the potato cubes well.
  6. Cover the bowl and refrigerate for at least 3 hours.

And last but not least: What would a real Norwegian Friday mouse be without some Krumkake?

  • Norwegian Krumkake20160219-DSCF2524

Ingredients

Instructions

  1. Heat krumkake iron on stove over medium heat. We used an old pizzelle iron from the 1970’s. 
  2. Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
  3. Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

The bubbles of our choice was a Prosecco, Millesimato Extra dry, and was given 7,5 bubbles out of 10 by us.20160219-DSCF2534

Next stop Amsterdam, the city of tulips and wind mills. It will take us a couple of weeks to get there, so next time we’ll meet is in March.

 

3andhalfmicerating

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s