Yule tide greetings

2015-12-26 00.51.23 (1)

Hi and Merry Christmas to you all

In the English speaking world this is the day. The children jumping out of bed, running in anticipation to see what Santa left them in their stocking, then the different Christmas must do’s before opening presents with their family.

Here in Norway Christmas was celebrated yesterday evening, a day before everyone else. I did also celebrate yesterday, but at work with the geriatrics. Today I celebrated with my family, my children, mum, brother and niece.

A different Christmas for me this year, this is the first time I didn’t get to celebrate Christmas eve with my children, plus it is 4 C degrees outside a warm and snowless Christmas. Reaaly strange this weather we are having. I can’t remember Christmas in Norway with temperature above freezing point.

Cousins playing and horsing around :)
Cousins playing and horsing around 🙂

Even though I did not get to celebrate with them yesterday, this day really made up for it. Young and old playing around and enjoying spending time with eachother, even though modern technology is a big part of their habits.

The children even showered me with gifts, one from each of them and one from all of them.

Practical gifts and maybe hints to what they would like to eat when they are here:)

Did you have a nice Christmas celebration?

I hope you did and happy holidays

Yummy doughnuts

Doughnuts are one of the seven traditional Christmas bakes in Norway and there are many different doughnut recipes out there but this is my favorite. They are quite similar to the ones sold at food trucks you used to find outside shopping mall here in Norway. I haven’t seen one for a while, but no matter I can make the my self 🙂 This recipe came with the doughnut dispenser I bought but with a few adjustments.

For this recipe you get about 60 doughnuts

3 egg
225 g sugar
2 dl whole milk
2 dl kefir or soured milk
1,25 dl cream
1.5 tsp ammonium bicarbonate
1/1 tsp baking soda
3,5 tsp cardamom
650 g flour
Lard and oil for frying

Beat the eggs and sugar white, whip the cream and sift the dry ingredients in a bowl and add the rest. Mix all the ingredients together and fill your doughnut dispenser and fry the doughnuts in a mixture of lard and oil for frying 50/50 on medium heat.

I had a little troubble getting the batter out of the dispenser, but a quick telephone call to the producers they understood what the problem was. I had not clicked the handle properly in place. This time I just had to figure out how much batter ro let out of the dispenser.

It took a few tries to figure out how much batter to dispense, but I did manage in the end.

When the doughnuts are done they will float up to the surface and have a nice golden color.

Place the doughnuts on a tray with kitchen towels to drain.
Eat them as is, dip them in chocolate or sprinkle some sugar and cinnamon on them

Christmas burger

The closest I come a translation for this burger is sausage burger, in Norway I would call it medisterburger. The english breakfast sausage is quite similar to the medisterpølse in taste, the difference is that medister today is made of very finely ground meat and fat.
During Christmas one tend to eat the same traditional food quite often. In this burger I have combined tastes that is typical for christmas in Norway. Nothing wrong with eating the same thing often, but sometimes it can be a little nice to do a little twist on the traditional.
I have two teenage boys so I feel that I have to give them some “dude food” once in a while.
Yealds 8 burgers
1 lb minced pork
1 medium finely chopped onions, almost minced
3 tsp salt
3/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Butter for frying

8 Hamburger buns

I cup shredded red cabbage
1/2 cup finely chopped  Broccoli
1/2 cup Finely shopped apple
1 part Creme fraishe/sour cream
1 part Mayonnaise
Garlic salt and pepper to taste

Lettuce Leaves
Pickled red beets
Some slices of Edam cheese or some other tasty cheese
Crispy fried onions

Burger patties
It is important that all the ingredients have the same temperature,
Mix all the ingredients in a bowl and knead the dough by hand or in a machine until it just becomes sticky. Divide the dough in 8 equal parts and shape into patties.

Red cabbage slaw
Mix vegetable and fruit in a bowl in a bowl and add creme fraishe and mayonnaise until you get the consistency you like . Begin with one tablespoon of each and increase until the desired consistency.
Flavor with garlic salt and pepper as desired.
Put the slaw in the refrigerator prior to use.Fry the patties a couple of minutes on each side, when you turn the patties put some cheese on and keep frying until everything is done.
Assemble burgers like the picture or as you wish.
Happy pre Christmas and hope the  burger are your liking.

 

Apple gløgg consentrate

Gløgg is Norway’s equivalent of mulled wine. The traditional Gløgg is dark with a red wine base and seeped with a wide range of dried fruits and spices. This version is more like spiced apple cider and a little lighter than the traditional one and not as sweet. A bottle of this would be a nice addition to any food hamper you give away for christmas or just as small hostess gift for when you visiting.
I dried apples slices to serve with this drink and also to give away with a bottle of this concentrate.
1 liter good quality apple juice
1 bottle of white wine
1 dl sugar
3 cinnamon sticks
8-10 whole cloves
4  quarter inch slices of fresh ginger
1 vanilla pod
For garnish
Dried apple slices
Dried cranberries
Cinnamon sticks
If you want to make more just adjust the recipe.
Putt all the ingredients in a pot and cook to a boil, then reduce the heat and let it simmer until the liquid is halved. Strain the drink and pour it in sterile bottles.
When serving this drink I take one part of the concentrate and one part juice or white wine or a mix of both.
Heat up the mixture and pour the warm liquid into glasses and garnish with dried apple slices, dried cranberries and cinnamon.
How to dry apple slices
Cut the apples in fairly thin slices and put them on a rack in the oven or a dehydrator.
In the oven you can leave them overnight on 50-60 C.
Super easy to make:)