The {Page-Turner-Cookbook} featuring
norway Is My Kitchen
NORWAY Appetizers & Soups
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Blinis
Carpaccio of marinated salmon
Crispy salmon nuggets in kataifi crust
Gravlax
Potato pancakes with smoked salmon and creme fraiche
Smoked salmon roll
Smoked salmon roulades
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon wrapped in cucumber sticks
NORWAY Main Dishes
Carpaccio of marinated salmon
Crispy salmon nuggets in kataifi crust
Gravlax
Potato pancakes with smoked salmon and creme fraiche
Smoked salmon roll
Smoked salmon roulades
Smoked salmon spirals
Smoked salmon spread with capers
Smoked salmon wrapped in cucumber sticks
Baked salmon fillets
Baked salmon in the swimming position
Broiled fillets of salmon with green sauce
Pan-smoked salmon
Salmon burgers
Salmon salad with asparagus and orzo
Smoked salmon omelet
Smoked salmon quiche
Smoked trout chowder
The pan-seared salmon
NORWAY Desserts
Baked salmon in the swimming position
Broiled fillets of salmon with green sauce
Pan-smoked salmon
Salmon burgers
Salmon salad with asparagus and orzo
Smoked salmon omelet
Smoked salmon quiche
Smoked trout chowder
The pan-seared salmon
Apple blueberry crisp
Apple fritters
Blueberry cobbler with peaches and raspberries
Blueberry crisp
Blueberry pie
Lemon krumkake
Lemon pound cake
Pear-hazelnut cheesecakes
Strawberry daiquiri sorbet
Triple blueberry and strawberry pie
liquid MeasuresApple fritters
Blueberry cobbler with peaches and raspberries
Blueberry crisp
Blueberry pie
Lemon krumkake
Lemon pound cake
Pear-hazelnut cheesecakes
Strawberry daiquiri sorbet
Triple blueberry and strawberry pie
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Traditionally, Scandinavian dishes are basic and many traditional meals include fish, potatoes, pork, and berries. Most Scandinavian cuisine relies on fresh, natural ingredients that can be found in the wild or that come fresh from the sea.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
“In Norway, you’re not supposed to look forward to your lunch,” So, here is a slice of tradition
The ‘matpakke’, pronounced ‘maadpukke’, with a satisfying emphasis on the ‘e’, consists of a stack of three or four thin slices of wholemeal bread, with a meaty, fishy or cheesy layer on top of each (this is the word’s popular meaning, though technically it can be used to describe any food which is prepared to be eaten outside of the home).
Today the matpakke is much more than just an insipid open sandwich; it’s a national institution, and an understated source of cultural pride.
The main staple in Scandinavian cuisine is definitely fish.
GRAVLAX being the common Scandinavian dish made from raw salmon that is cured with salt, dill, and sugar.
Other popular foods are Meatballs, and Berries are a common staple in many Scandinavian dishes.Pancakes are a common Scandinavian dish. They are enjoyed at all times of the day, not just at breakfast as in other places in the world.
“In Norway, you’re not supposed to look forward to your lunch,” So, here is a slice of tradition
The ‘matpakke’, pronounced ‘maadpukke’, with a satisfying emphasis on the ‘e’, consists of a stack of three or four thin slices of wholemeal bread, with a meaty, fishy or cheesy layer on top of each (this is the word’s popular meaning, though technically it can be used to describe any food which is prepared to be eaten outside of the home).
Today the matpakke is much more than just an insipid open sandwich; it’s a national institution, and an understated source of cultural pride.
Appetizer Blinis 
Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.
Serves: 14
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Serves: 14
Preparation time: 30 minutes
Cooking time:20 minutes
1 1/2 teaspoons active dry yeast 1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.
Appetizer Carpaccio of marinated salmon
The raw paper-thin fresh salmon is combined a tangy dressing and a garnish of roasted sweet red peppers, and diced fresh tomatoes. You can prepare the salmon 2 hours in advance. Season only when ready to serve.
Serves: 6
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
Serves: 6
Preparation time: 30 minutes
1 pound salmon fillet, fresh 5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large tomatoes
6 sprigs fresh parsley
12 slices toasted french bread
When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the tomatoes in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the tomatoes, split in halves, squeeze the seeds out. Cut tomato pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced tomatoes, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.
Appetizer Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Appetizer Gravlax
Cured fish is impressive, and it’s surprisingly little work to do yourself.
Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though you can successfully freeze gravlax for a few weeks.
Serves: 12
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
Serves: 12
Preparation time:20 minutes
One 3- to 4-pound cleaned salmon without the head, skin on1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit, or lemon vodka
2 good-size bunches fresh dill, roughly chopped, stems and all
Lemon wedges for serving
1. Fillet the salmon or have the fish-monger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
2. Toss together the salt, brown sugar, and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds—some unopened cans, for example. Refrigerate.
3. Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon—on the bias and without the skin—and serve with rye bread or pumpernickel, and lemon wedges.
Appetizer Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Appetizer Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Appetizer Smoked salmon roulades
Serves: 8
Preparation time: 20 minutes
Cooking time:12 minutes
1 tablespoon butter, melted 4 tablespoons dill, chopped
1 tablespoon parsley, chopped
1 tablespoon parmesan cheese, grated
4 eggs yolks
1 tablespoon cornstarch
4 egg whites
1/4 teaspoon cream of tartar
6 ounces cream cheese, softened
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 teaspoon seasoned salt
4 ounces smoked salmon, sliced
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
In a medium mixing bowl, combine dill, parsley, parmesan cheese, egg yolks, and cornstarch. Whisk egg whites with the cream of tartar until medium stiff. Fold into the herb mixture.
Spread evenly over the surface of pan. Bake for 10 to 12 minutes. Remove from oven, and turn the pan over a sheet of wax paper or parchment paper. Peel away the paper lining. allow to cool.
In a medium mixing bowl, combine the cream cheese, capers, salt, pepper, and seasoned salt. Spread over the surface of the baked roulade. Arrange the slices of smoked salmon over the cream cheese mixture.
Roll up tightly from one end, jelly roll style.
Enclose in the wax paper or parchment paper and refrigerate for 2 hours or more.
PRESENTATION
Unwrap the salmon roulade, and slice into 1/4 inch circles. Arrange on a serving tray, and serve cold.
Appetizer Smoked salmon spirals
This appetizer roll can be frozen. When assembled, it can be refrigerated for hours before serving.
Serves: 4
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs
Serves: 4
Preparation time: 15 minutes
8 ounces smoked salmon, thinly sliced 8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 tablespoon tiny capers, drained
1 hot house cucumber
dill sprigs
Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8 inch rectangle.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Mix the cream cheese with the chopped dill; spread over the surface of the smoked salmon.
Sprinkle capers over the cream cheese. Roll up the smoked salmon jelly roll style to form a cylinder. Enclose in the film wrap. Refrigerate for several hour, until the cylinder is firm. Wash the cucumber. Slice across in quarter inch slices.
Thaw salmon roll if frozen. Slice thinly, and arrange on cucumber slices. Garnish with dill sprigs.
PRESENTATION
Arrange the hors d'oeuvres on a tray. Garnish center of tray with a small bunch of fresh dill.
Appetizer Smoked salmon spread with capers
Serves: 8
Preparation time: 10 minutes
1 cup smoked salmon, chopped 6 ounces cream cheese, softened
1 teaspoon lemon juice
1 tablespoon milk
1 tablespoon capers, rinsed and drained
1/2 teaspoon seafood seasoning
Combine all ingredients in a food processor. Mix until smooth. Transfer to a bowl. Cover with plastic wrap and chill. Serve with crackers or bread as an appetizer.
Appetizer Smoked salmon wrapped in cucumber sticks
The smoked salmon is wrapped around cucumber sticks and served as hors d'oeuvre with a tart sherry vinegar dip, and can be assembled 2 hours before serving.
Serves: 6
1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Serves: 6
Preparation time: 15 minutes
for the sherry vinegar dip: 1/4 cup sun-dried tomatoes in oil, drained and diced
3 scallions, white part only, thinly sliced across
1 tablespoon fresh dill, chopped
1/2 cup heavy cream
1 teaspoon ground coriander
1 1/2 tablespoon sherry vinegar
to taste salt and ground black pepper
for the smoked salmon sticks:
1/2 hothouse cucumber
1/4 pound smoked salmon, sliced thin
Prepare the sherry vinegar dip:
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Mix the sun-dried tomatoes, scallions, dill, heavy cream, coriander, sherry vinegar, salt and pepper in a bowl. Refrigerate until ready for use. Wash cucumber under cold water. Cut across into 4 equal pieces. Split each piece into 6 to 8 sticks.
Cut the smoked salmon into strips, 1 inch wide and about 2 inches long. Wrap a strip of smoked salmon around the bottom of each cucumber stick and refrigerate.
PRESENTATION
Serve this hors d'oeuvre on a tray. Pour the dip in a small serving bowl and place in the center of the tray. Arrange the cucumber slices sticks on one side of the tray, and the toast fingers on the other side. Dip the cucumber-salmon sticks in the dip and enjoy with the toast.
Main Baked salmon fillets
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
1/2 cup soft unsalted butter2 tablespoons lemon juice
1 1/2 tablespoons chopped chives
2 teaspoons grainy Dijon mustard
1 teaspoon grated lemon peel
to taste salt and pepper
4 6-ounce salmon fillets, boned
Preheat oven to 400 degrees. In a small bowl, mix butter, half of the lemon juice, chopped chives, mustard, lemon peel, salt and pepper until well blended.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Line a baking sheet with foil. Rub one tablespoon of mustard-chive butter over foil. Place fillets skin side down on foil and spoon about one teaspoon of lemon juice on each fillet. Season with salt and pepper.
Top each fillet with one tablespoon of mustard-chive butter. Bake for 12 to 15 minutes.
PRESENTATION
Using a slotted spatula, place the fish fillets in the center of warm plates. Spoon the chive-butter sauce over. Serve hot.
Main Baked salmon in the swimming position
A wonderful recipe for a whole salmon and a perfect presentation. A 6 to 8 pound salmon is ideal for this recipe.
Served cold, and decorated with shrimp and cucumber scales
Serves: 6
to taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
one 6 to 8 pound salmon, wholeto taste salt and pepper
1/4 cup lemon juice
1 cup dry white wine
2 tablespoons butter, melted
2 cups water
3 cups hollandaise sauce (see recipe)
Preheat the oven to 425 degrees. The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water. Season the cavity of the fish with salt and pepper. Use the largest baking sheet that will fit in the oven. Line the baking sheet with heavy foil. Place the salmon on the baking pan in the 'swimming position'. Curve the tail of the fish for a more dramatic effect. Wrap the tail and the head of the salmon in buttered sheets of foil. Season the salmon with salt and pepper. Pour the lemon juice, white wine, and water in the pan. Brush the surface of the salmon with melted butter.
Measure the salmon across at its thickest part.
Bake 12 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.
Measure the salmon across at its thickest part.
Bake 12 to 15 minutes per inch thickness. Baste the fish occasionally. Make sure that the pan juices do not dry out. Add more water if necessary. When the salmon is done, remove from the oven, cover with foil, and keep in a warm place. A few minutes before serving, remove the foil around the head and tail of the salmon. Peel away skin on both sides of the fish. If the fish was lying flat on the tray, it would be difficult to remove the skin off the bottom fillet. Scrape away the dark fatty layer adhering to the flesh. To transfer the whole salmon on a serving tray or platter, use four wide spatulas. One person slides two spatulas under the head and below, another slides the other two spatulas under the tail end and higher.
Synchronize the transfer of the whole salmon onto a serving tray or platter. Cover the fish with foil. Pour the pan juices in a small, heavy saucepan. Reduce the juices to one half cup. Pour and strain over the salmon. Garnish the platter with lemon baskets and parsley. Serve with hollandaise, parsleyed potatoes, and spinach, or green beans.
Main Broiled fillets of salmon with green sauce
Serves: 4
Preparation time: 20 minutes
Cooking time:25 minutes
1 tablespoon fresh tarragon leaves 1 cup packed spinach leaves
1 cup packed watercress leaves
1/4 cup parsley or chervil leaves
4 6-ounce salmon fillets, skinned and boned
2 tablespoons olive oil
2 cups fish stock
1/2 cup chopped shallots
1 sprig fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 cup cold butter
to taste salt and ground black pepper
1/4 cup salmon roe
Blanch the tarragon, spinach, watercress, parsley or chervil in boiling water for 2 minutes. Drain in a strainer and cool under cold running water for 1 minute. Squeeze dry and chop fine. Toss the salmon fillets in olive oil and 1 tablespoon of the blanched herbs. Cover and refrigerate for 1 hour.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.
Bring the fish stock, shallots, thyme and bay leaf to a boil in a medium saucepan over high heat. Add the white wine and simmer for 15 minutes. Strain the liquid through a fine sieve and discard the herbs and the shallots.
Add the chopped herbs to the fish stock and simmer for 5 minutes. Cut the cold butter into small pieces, and whisk piece by piece into the simmering stock. Season with salt and pepper; keep warm.
Preheat the broiler.
Season the salmon fillets with salt and pepper. Arrange side by side in an oiled oven-proof dish. Place the salmon under the broiler, 4 inches from the source of heat. Broil for 10 to 12 minutes until the flesh is opaque.
PRESENTATION
Divide the green herb sauce between 4 warmed plates, and place a salmon fillet in the center of each. Top each fillet with a dollop of salmon roe. Serve with seasonal vegetables.
Main Pan-smoked salmon
This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.
Serves: 4
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
Serves: 4
Preparation time: 3 hours
Cooking time:15 minutes
2 teaspoons sugar 1 teaspoon coarse salt
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
1 tablespoon wood chips
1 teaspoon olive oil
In a small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.
Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
Line a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
Heat the skillet over high heat until very hot, about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
Test the inside of fillets for doneness.
Serve at once or refrigerate and serve cold.
Main Salmon burgers
Making burgers has taken a new meaning. Use fresh salmon for this recipe. The burger patties can be prepared 2 hours in advance.
Serves: 4
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw
Serves: 4
Preparation time: 20 minutes
Cooking time:12 minutes
4 kaiser rolls, or hamburger buns 1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw
Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.
Main Salmon salad with asparagus and orzo
Yummy and easy to pull together on a weeknight. It keeps well, too. Leftovers were just as good.
Serves: 6
1 cup uncooked orzo or brown rice
1 (1 1/4-pound) skinless salmon fillet
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
¼ cup thinly sliced red onion
Lemon-Dill Vinaigrette
Serves: 6
Preparation time:10 minutes
Cooking time:20 minutes
1 pound asparagus, trimmed and cut into 3-inch pieces1 cup uncooked orzo or brown rice
1 (1 1/4-pound) skinless salmon fillet
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
¼ cup thinly sliced red onion
Lemon-Dill Vinaigrette
Preheat broiler.
Step 2
Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
Step 3
Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
Step 4
While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
Step 2
Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
Step 3
Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
Step 4
While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
Main Smoked salmon omelet
Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
3 large eggs 1 green onion, finely chopped
1 tbsp butter
4 oz smoked salmon
2 oz cream cheese, cut into thin strips
1 tablespoon chopped dill
Heat skillet with a teaspoon vegetable oil. Cook green onion for a minute or so, until aroma is released.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.
In a mixing bowl, beat eggs by hand with dill and green onion for about a minute.
Pour one half of the mixture into a buttered hot skillet and cook over medium heat, lifting edges with spatula several times to allow uncooked egg to run to bottom of skillet.
When bottom of omelet is firm, turn gently with spatula. Crumble 2 oz of smoked salmon on cooked eggs, and top with 1 oz strips of cream cheese.
Fold the other half-circle over the top of the half with the ingredients, cover skillet with lid, and cook for a minute or two over low heat. Serve with buttered toast or toasted bagels.
Make the second omelet.
Main Smoked salmon quiche
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
Quiche Crust 1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
Quiche Filling:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
Decorations (optional)
Dill sprigs and extra smoked salmon
Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in asparagus stems (don't cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
Preheat oven to 180C/350F (160C/320F fan forced).
Place cooked quiche crust on a tray.
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Stir in asparagus stems (don't cook), then remove from stove.
Cool slightly then scatter across base of quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Top with cheese, pour over egg mixture.
Top with remaining salmon and asparagus tips.
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Rest for 10 minutes before carefully removing from tin and slicing.
Main Smoked trout chowder
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tbsp butter2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup cream
200 g smoked trout or salmon fillet, skin discarded, flaked
2 tbsp fresh parsley, chopped
Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
just before serving.
Main The pan-seared salmon
A Simple, quick weeknight meal. Can be doubled
Serves: 2
Brine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish
Serves: 2
Preparation time:20 minutes
Cooking time:12 minutes
two 8-oz salmon fillets with skin onBrine: 3 Tablespoons of salt dissolved in 4 cups of water
1 teaspoon vegetable oil
1 recipe Sauce beurre blanc
Steamed red potatoes.
parsley for garnish
Immerse the salmon fillets in the cold brine for 15 minutes. Make the sauce while the salmon is in the brine.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.
Remove from the solution, pat to dry the excess moisture ensures that the fillets will cook to a golden brown.
Start the fillets skin side down in a cold oiled pan allows the interior to start cooking through gently; then, when the pan is fully hot, flip the fillets so that a crust can form on the flesh side and the fish can finish cooking through, about 10 minutes for a 1-inch thick fillet. Remove the skin.
Serve with steamed potatoes and beurre blanc.
Dessert Apple blueberry crisp
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
86 cups fresh blueberries
4 cups sliced peeled green apples
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Spoon in an oven proof casserole dish.
Topping:
1/2 cup flour
1 1/4 cups brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
1/4 teaspoon vanilla
Preheat oven to 350 degrees.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
In a mixing bowl, combine the blueberries, apples, sugar,
cornstarch and lemon juice.
Spoon in an oven proof casserole dish.
Topping:
Combine the dough and crumble by hand over fruit.
Bake 25 to 30 minutes or until topping is golden brown
and apples are tender.
Serve warm with cream or ice cream.
Dessert Apple fritters
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup all-purpose flour2 Tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 egg yolk
1 Tbsp unsalted butter, melted (unsalted or salted)
2 egg whites
4 medium apples (Golden delicious, Granny Smith, McIntosh or honey crisp) peeled, cored and sliced into 1/4” rings
3 Tbsp lemon juice, juice
Canola oil , or vegetable oil for frying
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
In a second large bowl, whisk together milk, egg yolk and melted butter. Gradually add the flour mixture into your wet ingredients and whisk until smooth.
Pour 2 to 3 inches of oil into a large pot or dutch oven and heat over medium/high heat to 375˚F on a thermometer.
Peel core and slice apples into 1/4”-thick rings and place into a shallow dish. Squeeze lemon juice over apple slices and gently toss apple rings to coat with lemon juice to prevent browning.
In a medium bowl, beat 2 egg whites with an electric hand mixer, egg beaters or a whisk until stiff peaks form, but whites are not dry. Use a spatula to gently fold whites into the batter until fully incorporated.
Remove apple slices from the lemon juice, then dip both sides of the apples in batter to fully coat, allowing excess batter to drip back into the bowl.
Fry in hot oil batches in a single layer, frying for about 2 minutes per side or until browned, flipping once. Keep oil above 350˚F while frying.
Remove with a strainer and transfer fritters to a paper towel-lined plate to absorb excess oil. To serve, dust with powdered sugar or dip both sides in cinnamon sugar.
In a second large bowl, whisk together milk, egg yolk and melted butter. Gradually add the flour mixture into your wet ingredients and whisk until smooth.
Pour 2 to 3 inches of oil into a large pot or dutch oven and heat over medium/high heat to 375˚F on a thermometer.
Peel core and slice apples into 1/4”-thick rings and place into a shallow dish. Squeeze lemon juice over apple slices and gently toss apple rings to coat with lemon juice to prevent browning.
In a medium bowl, beat 2 egg whites with an electric hand mixer, egg beaters or a whisk until stiff peaks form, but whites are not dry. Use a spatula to gently fold whites into the batter until fully incorporated.
Remove apple slices from the lemon juice, then dip both sides of the apples in batter to fully coat, allowing excess batter to drip back into the bowl.
Fry in hot oil batches in a single layer, frying for about 2 minutes per side or until browned, flipping once. Keep oil above 350˚F while frying.
Remove with a strainer and transfer fritters to a paper towel-lined plate to absorb excess oil. To serve, dust with powdered sugar or dip both sides in cinnamon sugar.
Dessert Blueberry cobbler with peaches and raspberries
Serves: 8
Preparation time: 25 minutes
Cooking time:1 hour
2 cups flour 1/2 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons sugar
3/4 cup unsalted butter, chilled, cut into pieces
4 ounces cream cheese, chilled, cut into pieces
2 egg yolks
6 cups peach slices
6 1/4 cups blueberries
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar
Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
Butter 13 by 9 by 2-inch glass baking dish.
Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
Preheat oven to 400 degrees.
Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
Arrange cutouts around edge of cobbler.
Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Dessert Blueberry crisp
Serves: 10
Preparation time: 20 minutes
Cooking time:30 minutes
9 cups fresh blueberries 3/4 cup sugar
3 tablespoons flour
1 teaspoon lemon juice
For topping:
1 cup flour
1 cup quick oatmeal
½ cup brown sugar
½ cup melted butter
¼ teaspoon vanilla
Preheat oven to 350 degrees.
Combine the sugar, flour and lemon juice in a mixing bowl.
Blend in the fruit. Spoon in an oven proof casserole dish.
Mix the topping ingredients by hand in a mixing bowl.
Sprinkle over fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream or ice cream.
Combine the sugar, flour and lemon juice in a mixing bowl.
Blend in the fruit. Spoon in an oven proof casserole dish.
Mix the topping ingredients by hand in a mixing bowl.
Sprinkle over fruit.
Bake 25 to 30 minutes or until topping is golden brown.
Serve warm with cream or ice cream.
Dessert Blueberry pie
Serves: 8
Preparation time:20 minutes
Cooking time:45 minutes
Double Crust Pie DoughMakes enough pastry for 1 2-crust pie
Ingredients:
2 1/3 cups All-purpose flour
4 tsp Granulated sugar
1 tsp Salt
1 cup Cool unsalted butter, cut into small pieces
1 Large egg, directly from the fridge
2 tbsp Cold water
2 tsp White vinegar or lemon juice
Cooked Blueberry Filling:
4 cups fresh or frozen blueberries
1 medium apple, peeled and coarsely grated
1 cup sugar
1 Tbsp lemon or lime juice
1 tsp lemon or lime zest
¼ tsp ground cinnamon
2 ½ Tbsp cornstarch
Assembly:
1 recipe Double crust pie dough
1 egg mixed with 2 Tbsp water, for brushing
Turbinado or granulated sugar, for sprinkling
Directions for Double Crust Pie Dough:
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.
For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.
Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.
Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.
Combine the flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to the flour, mixing it in until the dough is a rough, crumbly texture.
Whisk the egg, water and vinegar or lemon juice and add it all at once, mixing until dough comes together. Shape dough into 2 logs or discs, wrap them in plastic and chill for at least one hour before rolling.
The pie dough can be frozen for up to 6 months and thawed in the refrigerator.
For the filling, bring the blueberries, apple, sugar, citrus juice, zest and cinnamon up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with a few tablespoons of cold water and add this to the blueberry filling, stirring and returning to a simmer until the filling has thickened and is glossy. Set aside to cool to room temperature. If making ahead, store the filling chilled, but bring it up to room temperature before baking into a pie.
Preheat the oven to 400 F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
Roll out the second disk of pastry slightly thinner than the bottom crust, about 1/8 - inch, but into more of a square shape. Use a knife or pastry wheel to cut long strips about ½ -inch wide (you should have between 12 and 18 strips). Lay half of the strips over the blueberry pie filling, leaving a ½ -inch between them. Gently lift alternating strip of pastry, folding them halfway back. Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip. Now lift the opposite alternating strips and fold them back as far as they can go (to the edge of that newly laid strip) and place a second perpendicular strip beside it. Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top. Trim away the excess pastry and pinch the edges to create a fluted design. Brush the lattice top with the egg wash and sprinkle with sugar.
Bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and cook for about another 40 minutes, until the pastry is golden brown. Cool the pie to room temperature and then chill until ready to serve.
Dessert Lemon krumkake
Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
3 eggs 1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract
Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
Dessert Lemon pound cake
Very moist pound cake that comes out right each and every time. To make super fine sugar, mix regular granulated sugar in a blender until fine.
Serves: 12
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed
Serves: 12
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
3 1⁄2 cups cake flour1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄2 cups unsalted butter, room temperature
2 1⁄4 cups super fine sugar
6 large eggs
1 cup whole milk
1 tablespoon lemon zest, finely grated
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
FOR THE HOT SYRUP TOPPING
1⁄2 cup granulated sugar (Yes, this much more!)
2 teaspoons lemon zest, finely grated (Yes, this much more!)
1⁄2 cup lemon juice, freshly squeezed
FOR THE CAKE:
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges
Making sure there is a rack in the middle of the oven.
Preheat oven to 300 degrees F, then butter and flour a 10" (12-cup) Bundt pan.
Sift flour, baking powder and salt together TWICE.
In a large bowl and with an electric mixer on medium speed, beat butter until light & fluffy.
Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, and continue beating until light & fluffy.
Add the eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
Stir in 1 tablespoon of the zest & both extracts.
Transfer batter to prepared pan and smooth top with a rubber spatula, and bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool in the pan on a wire rack for 15 minutes.
FOR THE HOT SYRUP TOPPING:
Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
Turn cake out onto the rack and brush the hot syrup over the hot cake.
Let brushed cake cool to room temperature, then cut into wedges
Dessert Pear-hazelnut cheesecakes
Serves: 4
Preparation time: 30 minutes
Cooking time:30 minutes
Sauce: 1 cup frozen unsweetened raspberries, thawed
1/4 cup pear nectar
3 tablespoons (packed) golden brown sugar
Crust:
nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
1 1/2 teaspoons sugar
1 1/2 teaspoons melted butter
Filling:
1 1/2 cups chopped, peeled pear
2/3 cup pear nectar
8 ounces cream cheese, room temperature
3 tablespoons sugar
1 large egg
3/4 teaspoon vanilla
For sauce:
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.
Purée all ingredients in blender. Strain into small bowl.
For crust:
Preheat oven to 350 degrees. Line four 3/4 cup soufflé dishes or custard cups with foil; spray lightly with nonstick spray. Finely grind nuts and sugar in processor. Add butter, blend until mixture holds together. Press 1/4 of nut mixture onto bottom of each prepared dish.
Place dishes on baking sheet, bake crusts until slightly darker in color, 8 minutes. Set aside. Maintain oven temperature.
For filling:
Combine pear and nectar in small saucepan. Boil over medium heat until mixture resembles chunky sauce, stirring occasionally. Cool completely.
Beat cream cheese and sugar in medium bowl until smooth. Beat in egg and vanilla. Beat in 2/3 cup chunky pear sauce (reserve any remaining sauce for another use) .
Divide filling among crusts. Bake cakes until center is set and slightly puffed, about 30 minutes.
Cool in dishes on rack. Cover; chill overnight. Using foil as aid, lift cakes from dishes.
Peel foil from sides. Slide spatula under crusts and transfer cakes to plates. Spoon pear-raspberry sauce around cakes.
Dessert Strawberry daiquiri sorbet
Serves: 8
Preparation time: 1 hour
Cooking time:5 minutes
1 1/2 cups water 1 cup sugar
4 1-pint baskets strawberries, hulled, washed
1/4 cup dark rum
2 teaspoons fresh lime juice
2 teaspoons Triple sec or other orange liqueur
Heat water and sugar in a saucepan to dissolve.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.
Dessert Triple blueberry and strawberry pie
Serves: 8
Preparation time: 35 minutes
Cooking time:40 minutes
1 recipe NEVER FAIL PIE CRUST 2 cups blueberries
4 cups strawberries
1 cup raspberries
3/4 cup sugar
1/4 cup tapioca
1 top pie crust strips
1 egg
1 tablespoon sugar
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 9-inch pie pan. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Save remaining dough for strips on top.
Preheat oven at 350 degrees.
Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl.
Let stand 20 minutes, stirring occasionally. Mound filling in crust.
Place dough strips atop pie, forming lattice; trim excess.
Gently press edges to crust. Brush with egg glaze.
Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes.
Preheat oven at 350 degrees.
Stem strawberries and cut in half. Toss berries, 3/4 cup sugar and quick cooking tapioca in large bowl.
Let stand 20 minutes, stirring occasionally. Mound filling in crust.
Place dough strips atop pie, forming lattice; trim excess.
Gently press edges to crust. Brush with egg glaze.
Top with 1 tablespoon sugar. Bake until crust is golden and filling bubbles at edges, about 40 minutes.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
NORWAY
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
30 Recipes
10 Appetizers
10 Main dishes
10 Desserts