YME // 07.03.2015 // MENU AND RECIPES

All delicious recipes by Paulius Gasparavicius and Josefine Andrén at Funky Fresh Foods.


THE MENU


FIRST SERVING
Seaweed and salicornia salat

SECOND SERVING
Beetroot soup with cashew soft cheese

THIRD SERVING
Portobello mushroom

FOURTH SERVING
Maneesh and Baba Ganoush

DESSERT
Lemon pie

 

RECIPES

 All photos by Eivind von Døhlen

All photos by Eivind von Døhlen

 

Seaweed and Salicornia salat

200g Salicornia 
100g seaweed

Soak seaweed in cold water for 10 min and blanchée for 5 min. Cool down in ice-water. Drain and cut in long stripes.
Blanchée salicornia for 1 min, cool down in ice-water. Remove all discoloured and woody parts.
Mix them in bowl and add chopped spring onion, sesame seed and oil.

Purée :
2 bell pepper
2 chillies
spring onion 
1 clove of garlic
50 ml soy or tamari sauce 
half teaspoon agar agar 
lemon juice

Clean and blend avocado, with dash of lemon juice, salt and pepper. Split in half  2 avocado 
add coriander.
Boil soy or tamari with agar agar for 1 min, reduce to low heat, add coriander and simmer for 2 min. Add sesame seeds and oil
Grill bell pepper on open heat until its black, place it in a plastic bag, leave it for some minutes. Clean and cut. Fry for 5 min with salt, pepper and olive oil.
Remove seeds from chili.
Add all ingredients to blender and mix until smooth.

Beetroot soup with cashew soft cheese


5 big beetroots
3 bay leaves
1 celery stalk
1/2 onion
3 cloves garlic
1 celery root
1 leek 
1 big potato
100g cashew nut (raw)
50 ml apple vinegar
10 g caraway seeds
4 g whole pepper

Boil 4 beetroots with skin, add 3 bay leaves. Boil until it is soft.
Boil celery stalk, onion, garlic, leek, fennel in separate pot.
Peel boiled beetroots add with other boiled vegetables and blend adding water.
Toast caraway and pepper pan for 1 min on high heat. Crush it and add to vegetables.

Bring soup to boil and add juice off one raw beetroot.  

Peel and cut in circles potato and celery root. Boil them for 10 min. Fry in pan with dash of olive oil. Remove skin off one of the boiled beetroot and cut same size circle. Add to soup before serving.

Cheese: Soak cashews for 24h in water. Rinse and drain, then blend with water and apple vinegar. Place in cheesecloth and hang it in container for 24h. 

Portobello mushroom

4 Portobello mushrooms
1 rosemary
1 thyme
20 g rice vinegar
salt and pepper
150 g cashew nut 
50 ml walnut milk
olive oil 
lemon juice
5 g nutritional  yeast 
1 stk parsley
8 garlic cloves
20 g pastry coal 
1/2 tablespoon agar agar
2 shallots 
5 champignon
150g black quinoa
50 g parsley 
100 g enoki mushroom

Fry mushroom in pan for 10 min with olive oil. Add chopped garlic, rosemary and thyme. Fry until garlic gets golden color. Place it on metal tray and cook it in oven for another 10 min. 
on 140^C. Add salt and pepper. 

Cashew filling: Boil cashew in walnut milk and water for 10 min. Blend it together with olive oil salt pepper nutritional  yeast ,parsley , lemon juice.

Garlic chips: Cook thin slices of garlic in oven for 10 min. on 140^C. 

Clean enoki mushroom, add vinegar leave it for 30 min.
 
Bring black quinoa to boil, then simmer for 10 - 15 min. 
 
Agar agar plates: Cook mushrooms with shallots until golden. Add water and agar. Boil for 1 min then simmer for another 2 min. Melt in pastry coal. Cool down, form circles on tray with cling film, freeze. Place plates on top a mushroom and burn with fire-torch until melts. 

On top of PortoBello put cashew cream, add black quinoa, place frozen agar plate, burn it. Stick in mustard sprouts and marinated enoki mushroom

Maneesh and Baba Ganoush

 

Maneesh:

500 g flour
360 ml water
10 g yeast
10 g salt
20 ml olive oil

for topping:

120g sesame seeds
10 g dried thyme
5g dried marjoram
a little olive oil

Mix all dry ingredients in a bowl, add agave and little bit water. Mix for a minute or two and bring dough to an oiled table. Work dough for 10 min, place it in a bowl and let it rise for 1h . Shape dough into small balls. Add some flour on your working table and stretch dough as a pica pad. Poke in the middle of dough to prevent airing. Place it in a tray with baking paper.  Rest for 30 min. Mix thyme, marjoram, olive oil and sesame seeds in a bowl, add to top of dough balls. Cook for 15 min in 230C.

Baba Ganuosh:

3 aubergines
3 garlic cloves, crushed with a teaspoon of salt
1 lemon, juice only
30g tahini
50g olive oil
black pepper, to taste
10g chopped flat leaved parsley

Stab 2 aubergines with fork all around and bake it for 40 min, until black and soft. scoop out the aubergine meat. Blend with olive oil, salt, pepper, garlic, parsley, tahini and lemon juice. Slice one aubergine in thin slices and bake in oven until crispy. Roll Baba Ganoush in the aubergine slices. 

Lemon Pie 

Base:
150 ml almonds
100ml dates 
10 g coconut oil
5 g shredded coconut
dash of salt

In food processor: almonds (pulse 3 to 4 times) then add dates, coconut oil and salt. Run for 1-2 min or until you get shiny dough. Spread dough in tray 10 -12 cm wide, sprinkle with shredded coconut. 

Filling :

1/5 ripe avocado
2 lime (juice)
1 ripe banana
30g coconut oil

Blend all in food processor until very smooth . Pour it over the crust and freeze it for 3h. Before serving - defrost for 15min.

 

A BIG THANKS TO

  • YME and Nicolai Schaaning Larsen for inviting us into their thrilling universe.
  • Funky Fresh Food and Josefine Andrén, Paulius Gasparavicius and Raphael for the brilliant and delicious vegan menu
  • Marianne Haugli and Aslak Hartberg for the beautiful performance.
  • Eivind von Døhlen for documenting the evening

White Light Studio // 04.10.2014 // Menu and recipes

All delicious recipes by chef Mattias Svenselius at Piscoteket.

The magnificent drink recipes by Anne Maurseth from No 19 Cocktail bar



THE MENU


RENDEVOUZ TØYENTORGET
Tamales

FIRST SERVING
Coalfish ceviche
Asian ceviche

SECOND SERVING
Meat skewers
Quinoa salad
Salmon Tiradito

DESSERT
Passion Fruit Mousse

DRINKS
East Side
Peruvian Oasis

RECIPES

 Photo: Brian Olguin

Photo: Brian Olguin


FISH STOCK

Legs and cuts from the Seine 
1 clove of garlic 
3 bars bar celery 
1 carrot  
1/2 yellow onion 
2cm ginger 

Chop the vegetables coarsely. Have it all in a pot. Keep in water to cover the fish bones 
Bring to a boil and let simmer for about 15 minutes. Strain and cool 


LECHE DE TIGRE 

4dl fish stock 
4 cups of limejuice 
1 garlic 
3 bars of celery 
2 cm ginger 
1 table spoon of chopped coriander 
1 aji limo chili (or 1 yellow habanero chili) 
salt 
2 cups ice, crushed 

Chop all vegetables coarsely. Keep everything in the blender and blend quickly, strain. Season to taste and place in refrigerator.  


  Photo: Brian Olguin

Photo: Brian Olguin

COALFISH CEVICHE 

1kg Whole coalfish. Headless, if you are doing your own fish stock. Otherwise: 500g filet (or other white fish) 
1 red onion 
1 Aji limo chili (can be replaced with equal parts yellow habanero and yellow peppers) 
1 Corncob 
1 Sweet potato
Oil to fry in 
Coriander 
Star Anise 
Salt 
Lime 
4dl leche de tigre 

Slice about 20 thin slices of sweet potato, preferably on a mandolin. Heat the oil in a tall saucepan (it can easily boil over) test with a small piece of white bread if the oil is hot enough, it will take about 30-35 seconds for the bread to be golden brown. Deep-fry the chips and let dry on paper towels, sprinkle with salt. Boil the rest of the sweet potatoes and chop into 1cm cubes. 

Boil water with 1 star anise and two stove spoons lime juice. Put in the corn and let it simmer for 10 minutes. Cut and break up the corn 
Cut the fish in to filets, cut away all the darker parts of the filet and set aside for fish stock. Dice the fish into 1 cm pieces and place in fridge 

Everything up to here, including the Leche de tigre can be prepared the day before 

Slice onion thinly and keep in ice water. Chop chili and coriander. Keep the fish in a bowl standing on ice, it is very important that it is kept very cold. Pour the Leche de tigre and have the chili, coriander and salt to taste, turn it all around with a spoon gently, until you see that the fish is getting a bit whiter in the edge. The longer the fish is in the marinade, the more "cooked" it becomes. 

Taste and add then the fish into 4 deep bowls, spoon over the marinade, let the onions, drain and place on top, add a little hand with corn around and a few pieces of sweet potatoes, sprinkle with chopped cilantro. Add sweet potato chips, and serve. 


  Photo: Brian Olguin

Photo: Brian Olguin

ASIAN CEVICHE 

500 g salmon fillet  
4 dl leche de tigre 
Oyster sauce 
Teriyaki sauce 
Sesame oil 
Hoisin sauce 
Pickled ginger 
Won-ton slabs 
Oil to fry in 
2x spring onions 
Coriander 
1 Aji limo chili (can be replaced with equal parts yellow habanero and yellow peppers) 

Heat the oil in a tall saucepan (it can easily boil over) test with a small piece of white bread if the oil is hot enough, it will take about 30-35 seconds for the bread to be golden brown. Fry won-tons and dry on paper. Cut away all the dark pieces from the fillet and slice into thin slices. 

Slice spring onions thinly and keep in ice water. Have a tablespoon of the oyster, teriyaki, hoisin and sesame oil, in leche de tigren and add chopped coriander and chili to taste and mix it well. Season with salt and optionally lime. 
 
Add a few pieces of pickled ginger on four flat plates (that have a little edges). Cover the ginger with salmon. Spoon over leche de tigren so that all of the fish is covered. Let spring onions drain on paper and then sprinkle over. Add the fried won-ton and sprinkle with coriander 


  Photo: Brian Olguin

Photo: Brian Olguin

SKEWERS

400 g flat steak, cleaned of tendons 
3 ss Panca chili paste 
1 clove of garlic 
2 ss red wine vinegar 
1 ss ground cumin 
1 ms dried oregano 
salt 

Slice steak thinly against the flat fibers, the easiest way is to have it in the freezer to become a little stiff to get really thin slices, mix all ingredients in a bowl and cover. Leave it cool for at least 4 hours, preferably overnight. 

Have the meat platters pretty tight on skewers and grill or fry on very high heat, up to two minutes per side. The meat should be pink in the middle. Serve with dipping sauce 


DIPPING SAUCE 

50g amarillo chili paste (or blend equal parts yellow habanero and yellow peppers without seeds) 
50g mayonnaise 
2 ss red wine vinegar 
2 cloves of garlic 
Oregano 
Salt 

Grate the garlic, mix all ingredients and season to taste 


QUINOA-SALAD WITH CREAM CHEESE 

200 g quinoa 
100 g Fava beanS 
1 Avocado 
1/2 onion 
2 tomatoes 
Coriander 
1 liter of milk 
Lime 
Miso paste 
Olive oil 
Salt 

Boil the milk with a teaspoon of salt and then pull down the heat to minimum, have a table spoon of lime juice and stir with a whisk. The milk should begin to separate, if not then have a few drops more of the lime juice. Pour everything into a strainer covered with a filter cloth or clean towel and let stand and drain for 10 minutes. Fold the towel into a ball and gently pinch the cheese. Season with salt. The cheese will stay fresh for 10-15 days in a refrigerator.  

Have quinoa in a saucepan and cover with water and salt, cook about 15-20 minutes until the quinoa has opened. Drain off.  Mix a spoonful of miso paste with oil, lime juice, a little water and salt 

Rinse and blanch the fava beans. Slice the red onion into thin slices. Hack the coriander. Remove seeds from the tomato and cut into cubes. Cut the avocado into cubes. Mix everything and season with salt and dressings.


  Photo: Brian Olguin

Photo: Brian Olguin

PASSION FRUIT MOUSSE 

(6 people) 
2.5 plates of gelatin 
2 cups of passion fruit juice, strained from about 20 passion fruits. Without the seeds.   
140g powdered sugar  
4 ss water 
2 egg whites 
4dl cream 
4st passion fruit 

Have the meat and juice from 4 pieces of passion fruit in a pan, with some sugar, and let it boil. Cool down in refrigerator.  

Start whipping the egg whites in a kitchen machine. Boil the water with sugar until it reaches 116 degrees on a thermometer. Pour the hot sugar slowly into the egg whites while the machine on. Leave the machine and whip until it cools down. 

Put the gelatin in cold water for about 5 minutes. Carefully heat up the passion fruit juice. Squeeze water out of the gelatin and whisk info the passion fruit juice. Let it cool off to a few degrees above room temperature. 

Whip the passion fruit juice into the meringue. Whip the cream lightly and blend lightly into the mixture of passion fruit juice and meringue. 

Pour over into glasses and place them into the refrigerator for at least 2 hours 
Pour a spoonful of the sugared passion fruit on top and serve. 


DRINKS 

  Photo: Brian Olguin

Photo: Brian Olguin


"EAST SIDE" 

- 4 cl gin. Optional, I used Tanqueray. It is nice using a gin with a lot of citrus notes, which slopes toward the floral. 
- 3 cl freshly squeezed lime juice 
- 1.5 oz syrup (3 parts sugar to 1 part water, dissolve over medium heat) 
- A small handful fresh coriander 
- 3 good dash of Angostura Bitters 

Pour all ingredients into a shaker, fill with ice and shake hard to get a real skin of frost formed outside of the shaker. This takes basically no more than 10 seconds. 
Use a hawthorn strainer (cocktail strainer) and a tea strainer, and double sieve the drink into a chilled cocktail glass, preferably a frozen glass. 
Need no garnish, but a piece neatly cut lime on the edge. 


  Photo: Brian Olguin

Photo: Brian Olguin

"PERUVIAN OASIS" 

- 4 cl olive-washed pisco, I used Barsol 
- 1 oz good quality tequila 
- 3 cl freshly squeezed lime juice 
- 1.5 oz rosé pepper syrup 
- Salt 
- Saffron 
- Rosé pepper 

Mix together 1 cup olive oil per 7 dl pisco. Leave it overnight. Then put the mixture in a freezer for at least 3 hours. Then the fat in olive oil differ from Pisco and is now ready for screening. Strain the olive oil pisco through a coffee filter - repeat the process until it is a clear mix.  

Take a good handful of pink pepper in a pan and shake over low heat. Use the same measurements as the syrup blend, but now add the pepper. Leave it overnight and strain off the pepper. 

Grind together salt, saffron and some toasted peppercorns together in a mortar. Sprinkle this mixture on a plate. Take a rock glass, use a lime slice to wet the edge around the glass. Then press the edge of the salt mixture and shake lightly residues. 

Pour all ingredients into a shaker, shake hard until a skin of frost formed has settled on the outside. Use cocktail strainer and tea strainer to double sift into rock glass with ice and salt rim.


A BIG THANKS TO

  • Piscoteket and chef Mattias Svenselius for the lovely food! 

  • White Light Studios for the use of the studio!

  • Anne Maurseth and No. 19 Cocktail Bar for the magnificent drinks!

  • Silje R. Høibjerg for assistance in the kitchen! 

  • Podium Wines for guidance on the wine menu! 

  • Brian Olguin for the smashing photos! 

The National Gallery // 14.06.14 // Menu and Recipes


THE MENU


FIRST STARTER
Tartar of Tuna

SECOND STARTER
Scallops with Salad Sauce Vert

MAIN COURSE
Cod loins in a reduction of Tomato, Saffron and Pernod

FIRST DESSERT
Selection of Cheeses

SECOND DESSERT
Milk Chocolate Mousse with Sea-Buckthorn Sorbet


THE RECIPES


 Foto: Morten Harnang

Foto: Morten Harnang

Tartar of tuna with pickled beet roots, quail eggs, horseradish cream and toasted rye bread

--
Bründlmayer Grüner Veltliner Kamptaler Terrassen 2013 (white)

200 g tuna
4 slices of Danish rye bread
4 tablespoons sour cream from Rørosmeieriet
2 lemons
1 heaped tablespoon horseradish
2 beet roots
1 dl Apple cider vinegar
2 dl sugar
3 dl water
4 quail eggs

Pickled beet roots
Cut the beet roots into small cubes of about 0,5 x 0, 5 cm. Bring to boil a pickle brine of sugar, water and apple cider vinegar. Add the dices of beet roots, let it cool and place in the refrigerator for a few hours, preferably overnight. 

Horseradish Cream 
Mix the sour cream with grated horseradish, season with lemon juice, salt, pepper and a little honey. Top with more horseradish if you want a bit more sting to it! 

Cut the edges of rye bread and divide it up into suitable pieces. Toast them in the oven at 200 degrees for about 10 min.

Finely chop the tuna. Be extra careful with hygiene (hands, trencher and knife)! Season with lemon juice, salt and pepper.

Boil the quail eggs for about 2 min, remove the eggshell and cut them in half. Arrange on your plate.

 Foto: Morten Harnang

Foto: Morten Harnang

Scallops with salad sauce vert

--
Bründlmayer Grüner Veltliner Kamptaler Terrassen 2013 (white)

4 scallops 
A large handful of salad 
A handful of flat leaf parsley 
A bunch chervil 
A small bunch of mint 
1 tsp capers 
Olive oil 
Lemon 
4 radishes 
1 apple 
1 dl green peas 

Sauce vert
Mix the parsley, chervil, mint and capers in blender or with a hand blender to a smooth puree. Season with salt, pepper and lemon. 

Add the olive oil until desired consistency - like a pesto. 

Cut the radishes and apple into small cubes. Leave in ice water with the green peas.

Put a frying pan on high heat, add a little neutral oil. Cook the scallops on one side for about 3 minutes, until they have a nice brown crust. Add a tablespoon of butter, let the scallops rest in the buttered pan for about 1 min. Remove the scallops and add the peas, apple and radishes. Turn the vegetables in butter for about ½ min. Arrange on a plate. 

 Foto: Morten Harnang

Foto: Morten Harnang

Cod loin in a reduction of saffron, tomato and Pernod

--
Ch. La Grolet 2011 (red) or Ch. Rauzan Despagne 12/13 (white)

600g cod loin 
1 yellow onion 
1 small fennel 
1 pinch of saffron 
½ cup Pernod 
1 dl white wine 
1 heaped tbsp tomato puree 
½ L fish stock 
1 box tomato passata
2 Jerusalem artichokes
1 romanesco
A handful of sun dried olives 
A few sprigs chervil or watercress for decoration 

Saute the chopped onion and fennel in oil. Add the saffron, stir well, then add the tomato puree. Fry softly before you pour in the Pernod. Flambé and then add the white wine. Let it reduce and then add the fish stock. Let it cook for about 10 minutes, add the tomato passata. Season with lemon, salt and pepper. Add a dash of Pernod if you want!

Peel the Jerusalem artichokes, cut them in very thin slices and put them in ice cold water with some lemon. Have plenty of oil in a deep frying pan, fry them gently, remove them from the pan with a slotted spoon. Let drain on paper towels.

Boil romanesco in salted water for about 2 min.

Preheat the oven to 200 degrees. Divide the cod into portions. Add salt and pepper, behind the cod in the oven for 12 min.

Arrange everything on a plate, add the olives and herbs.

 Foto: Morten Harnang

Foto: Morten Harnang

Cheese with honey, nuts and quince marmelade

--
Gianni Doglia Moscato d`Asti 2013

Selection of cheeses:

La Tur
Bethmale Chevre
Eiker Holtefjell
Kraftkar

Quince marmalade
Peel and slice the quince in to small cubes, bring to a boil and season with sugar and lemon juice. Let it cool.

 Foto: Morten Harnang

Foto: Morten Harnang

Milk Chocolate Mousse with Sea-buckthorn sorbet

--
Gianni Doglia Moscato d`Asti 2013

This recipe is for 8 servings. The recipe for the Milk Chocolate Mousse is from the Culinary Academy.

Milk Chocolate Mousse

40 gr milk
40 gr cream
10 gr sugar
35 gr egg yolks
1.5 pl gelatin
250g milk chocolate, melted
325 g cream
A handful of toasted nuts
4 edible flowers

Soak the gelatin leafes in cold water for 5 min. Remove the leafs and squeeze the water out. Bring the milk and cream to a boil, add and mix the egg yolks and sugar. Strain the gelatine into the mixture and add the melted chocolate. Mix well.

Cool to about 28-30 °C, and gently mix in whipped cream. Mold into the desired shape. I use silicone muffin molds, whicj works really well. P.S. The warmer the mixture is when you add the whipped cream, the looser the mousse becomes.

Let it rest in the freezer.

The mousse needs about 15-20 min to thaw.

Sea-buckthorn sorbet

1 gelatin leaf
250 gr Sea-buckthorn puree
62 gr sugar
62 gr water

Sea-buckthorn puree is made by mixing sea-buckthorn in a food processor, strain to make a smooth puree.

Boil water and sugar. Soak the gelatin leafes in cold water for 5 min, squeeze the water out and add the hot syrup.

Let it cool before you mix it with the Sea-buckthorn puree.

Add the mixture into an ice machine (if you do not have this, add the mixture in the freezer and stir about every half hour until it has set).

Arrange the mousse and sorbet on a plate. Sprinkle the mousse with toasted nuts and a flower.

isabella løsch

A BIG THANKS TO:

  • The National Museum, Chef Isabella Løsch Danneborg and artist and assistant Anette Krogstad. For giving us the opportunity to host a dinner at the fabulous National Gallery, an unforgettable guided tour, a magnificent dinner and beautiful ceramics to present the menu.
  • Fiskeriet. For the super-fresh seafood
  • Rørosmeieret. For the organic high quality dairy products 
  • Podium Wines. For expert guidance on the wine menu and for lovely ecological dessert wine. 
  • Morten Harnang. For all the beautiful pictures

Capella Johannea // 29.03.14 // Menu and recipes


THE MENU


PRE-STARTER
Kale Chips

STARTER
Halibut Ceviche

MIDDLE COURSE
Fine de Claire Oyster

MAIN COURSE
Dinner Salad with Hot Smoked Salmon

PRE-DESSERT
Coffee and Homemade Raw Chocolate

DESSERT
Tjukkmjølkspannacotta


THE RECIPES

All recipes are adjusted for 4-5 persons.

 Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

KALE CHIPS

1 packet of kale

2 tsp canola oil
1-2 tbsp nutritional yeast (Umami)
1 tsp smoked salt
1/2 tsp Himalaya salt
1 tsp chili powder
(Feel free to experiment with your own seasoning)

Tear the kale into pieces. Remove the thick stems. Put the pieces of kale in a bowl and sprinkle with canola oil and the dry ingredients. Mix well.

Distribute the pieces of kale on a baking tray covered with a baking sheet. Put in preheated oven at 80-90 C. Leave a gap in the oven door. Let stand for about an hour until the pieces of kale have become crispy chips.

  Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

HALIBUT CEVICHE 

500 gr of halibut fillets
4 to 5 limes
1 bundle of spring onion
5-6 radishes
5 tbs of salmon roe
1 frissé salad
A little olive oil
Salt and pepper

Start by cleaning and cutting the halibut (or other firm and oily fish) to 1 cm cubes. Add the cubes of Halibut in a bowl and squeeze lime juice over so it fully covers all the cubes. Stir occasionally. The time it takes to marinate depends on how thick the cubes are, so check by slicing a cube in half - it should be completely white when it is finished. Our halibut took about half an hour to be finished, but then our batch was quite large. When the halibut-cubes are done, rinse them quickly under cold water to cool them down and to get rid of excess lime.

While the fish marinates, wash and dry the frissé salad and arrange on a plate. Follow up with wafer thin slices of radish. Use a mandoline if you have one.  Place the fish on top and sprinkle with thin slices of spring onion and salmon roe. Top it off with olive oil, salt and pepper.

  Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

OYSTERS

We chose to serve Fine de Claire-Oysters from Bordeaux after consulting an expert at Fiskeriet.

Reputedly it is a sleek and elegant oyster, well suited for those who think they do not like oysters. We served the oyster with a slice of organic lemon. If you have never opened oysters before, I recommend asking someone at the fish monger to show you how. Or do a search on Youtube.

  Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

DINNER SALAD WITH HOT SMOKED SALMON

A bit of frissé salad
1 red Ekeberg salad
600 gr hot smoked salmon
1 box skjørost-cheese
2 dl Puy lentils
3 shallots
1 pack of harricot verts
1 pack of kale
1 pomegranate

For the dressing :
1 cup olive oil
1 tbsp dijon mustard
1 tsp honey
1/2 lemon
A little salt and pepper

This dinner salad is incredibly easy to make as much of the components can be prepared in advance. The hot smoked salmon from Fiskeriet is the best fish I have tasted, so it needed to be in there. In this dinner salad you prepare it as a "pulled fish" along with loads of other good stuff. The salad is best served cold or barely warm. 

Start by soaking the Puy lentils in lukewarm water with a little salt - preferably overnight. Rinse the lenses well and have ice cold water over. Bring to a boil and turn down the heat when it starts to boil. Let it rest for about 15-20 minutes in the water. Meanwhile, clean the kale and divide it into smaller pieces. Mix well with a little olive oil, lemon juice, salt and pepper before steaming it for 2 minutes. Cut the beans in half and steam them for two minutes. Let the ingredients cool down. Finely chop the shallots and mix it into the lentils with beans, kale and the skjørost-cheese. Use a fork to make flakes of the fish. Prepare a layer of salad on the bottom, a layer of lentil/bean mix, a layer of the hot smoked salmon flakes and pomegranate kernels on top.

Preferably served with a simple mustard vinaigrette made y whisking together olive oil, dijon mustard, honey, lemon, salt and pepper until it thickens. Use a stick blender if you want to. 

 Foto: Julie Chiku

Foto: Julie Chiku

COFFEE AND HOME MADE RAW CHOCOLATE  

We served a fantastic organic coffee from Supreme Roastworks, and the guests were served my own homemade raw chocolate. Chocolate is something most people appreciate, and it can be made several days in advance. 

Chocolate recipe: 
50 g cocoa mass 
25 g cocoa butter 
10 g agave syrup 
10 g yacon syrup 
1/2 tsp vanilla powder 

Start by weighing up and melt the cocoa mass and cocoa butter in a bowl over steaming water. The rule is twice as much cocoa mass as cocoa butter for a 66% chocolate. Use less cocoa and more butter for a lighter version. When the mass is melted, stir in the sugar and vanilla powder. You can use several different types of sugar. I have good experience with coconut sugar and honey too, but you get the best results with two different types. Pour the chocolate into silicone molds and leave it cold for 30 minutes or until it has set. You can now put them in a can or a jar. The chocolate melts slightly faster than "regular" chocolate, so it must be kept cold until it’s served.

  Foto: Torunn Stebergløkken Brånå

Foto: Torunn Stebergløkken Brånå

TJUKKMJØLKSPANNACOTTA (sour milk pannacotta)

4 dl cream
2 dl milk
3 dl tjukkmjølk
80 g of cane sugar
2 ts vanilla
5 gelatin sheets

Start by soaking the gelatin sheets in cold water. Heat the cream and milk (but not the Tjukkmjølk-milk ) to just below boiling point. Add the sugar and vanilla and stir well. Squeeze the water out of the gelatine and stir them into the hot mixture. Let the mixture cool slightly before you whisk in the Tjukkmjølk-milk. Let the mixture cool completely before pouring it into suitable small bowls and refrigerate overnight.

It was my contact at Rørosmeieriet who suggested this recipe. I never thought it would taste so good and so fresh. It is made of three types of dairy products, but still tastes fresh and slightly lemon like - because of the Tjukkmjølk-milk. This dessert needs at least one night in the fridge to set properly (I was overjoyed when I saw that it had the absolutely perfect consistency on Saturday morning before dinner). You can prepare the dessert a day or two in advance.

A BIG THANKS TO:

The menu and recipes are provided by chef and ETE member Julie Chiku - except the pre-starter by ETE-member Mia Frogner.