Summer lunch/tea

[HisCrossMyPeace]

No one cooking? To hot summers outside Norway?

This weekend a friend of our boys are visiting, tomorrow (Sunday) my parents will visit for lunch and tea as well, thus seven at table for Sunday lunch/tea. Our lunch menu, now prepared for tomorrow as much as possible:

Green July soup

• 4 ltrs/1 gallon of nettles or nettles + ground elder, no coarse stems.
• 100 gram/3.5 oz of butter
• 1 onion, M/L, finely chopped
• 2 cloves of garlic (option)
• 2 lits/0.5 gallon stock of nestles and chicken (preferably 3:1 or 4:1)
• 8 medium potates, boiled and sliced/diced
• 2 tablespoons of lemonjuice
• 2.5 dl/1 cup of cream or sour cream (35 %)
• Salt/pepper/nutmeg (grounded) to taste
• Boiled eggs

Rinse the nettles/ground elder thoroghly in a colander, use as cold water as possible Put into boiling water, let simmer for 10 min (use lid). Squeze for water, chip finely Heat butter, ad onion/garlic and simmer to “transparant”. Add stock and potatoes. Boil for 10 minutes, add nettles/grund elder and boil for 10 minutes more. Mash the soup, add lemon juice, cream and salt/pepper/nutmeg. Serve with 1/2 medium-hard boiled egg pr plate.

Summer salmon casserole

• 1 1/2 cup of creme fraiche (18 %)
• 1 1/2 cup of milk (3.5 %)
• 1.3 kg/3 lbs of potatoes, boiled, shallowed.and thinly sliced
• 450 gram/1 lb of smoked salmon, thinly sliced.
• Dill, finely chopped (a lot!)
• Salt and pepper
• 2.5 dl/1 cup of grated cheese (preferably Norvegia/Gouda)

Heat oven to 175/345 degrees C/F. Combine cream/creme fraiche/milk. Grease a suitable (low/wide) heatproof casserole (clay/stoneware/glass). Layer potatoes-salt/peper-salmon-dill-potatoes-salt/pepper-cheese. Pour cream/creme fraiche/milk mixture over. Bake until ready, 20-30 miniutes (depends on potato kind, slicing and casserolle height). Serve with 2/2 large slices of dark rye bread (pumpernickel type)/serving, a light garden salat and lemon slices.

Traditional summer dessert

• 7 spoons of semolina
• 1 cup of “household cordial” (mixed red berries, not to sweet)
• 1 cup of water
• 1-2 raspberry/raspberries pr serving

Combine, boil and let simmer for 15 minutes, occationaly stirring. Straight in a chilled bowl, bowl to water with ice-cubes. Mix until pink and fluffy cream. Have in serving glasses, decorate and serve immediately with milk (3.5 %).

For tea it will be Darjeeling and Earl Grey teas, cucumber sandwiches and Norwegian hearth-shaped waffles

Waffles, Norwegian style

• 2.5 dl/1 cup of rolled oat
• 5 dl/2 cups of iced water
• 1,75 dl/0.75 cup of milk (3.5 %)
• A pinch of salt
• 3 large eggs, beaten
• 2.5dl/1 cup of “kulturmelk” (quite equal to kefir milk, suitable substitute)
• 1 teaspoon of vanilla flavoured sugar
• 1 small tablespoon of baking soda
• 3 tablespoons of melted butter
• 2 tablespoons of sugar
• 1 cup of finely grained graham floor
• 1 cup of all-purpose floor

Make oatmeel porrige, chill and mix with the other ingredients as listed. Put into fridge for 6-12 hours, stirr and bake (https://www.barlife.no/media/catalo...9432a089/dobbelt-vaffeljern-rustfrit-stal.jpg) . If to thick, add some cold water.
Serve with blackcurrant jam, raspberry jam or the Norwegian “brown cheese” (What is Norwegian Brown Cheese? - Daily Scandinavian)

 

[ChristianGirl_96]

This is delicious!