Visit Norway – Recipes

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Visit Norway Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.

We Cooked:

Norwegian Potato Dumplings – Starter

Ingredients – Makes 10-12:

  • 500g of raw potato
  • 250g of potatoes (peeled and cooked)
  • 80g of barley flour (⅔ cup)
  • ½ tbsp of flour
  • 1 tsp of salt

Method: 

  1. Mash the cooked potato (get it as lump-free as possible) and let it cool.
  2. Peel and grate the raw potato.
  3. Mix the grated potato and mashed potato in a bowl.
  4. Add in the flours and salt and keep mixing so it becomes a dough that is strong enough to hold its shape but not too firm.
  5. Fill a large pot with water and bring it to the boil (add 2 tsp of salt to the water).
  6. Form the dough into little round balls and place them in the pot — lower the heat and let them cook on a low simmer for roughly 30 minutes. Watch them closely so they don’t boil.
  7. Serve them up with your choice of meat. They could go well with a nice lamb or pork roast, or smoked sausage and bacon, as well as some mashed swede.

Norwegian Coleslaw – Starter

Ingredients:

  • 1 head of cabbage
  • 1 Tablespoon salt
  • 1 1/2 Cups sugar
  • 1 Cup white vinegar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seed
  • 2 Cups celery, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 carrots, shredded

Method: 

  1. Shred cabbage and toss with salt
  2. cover and refrigerate for at least a couple of hours
  3. While the cabbage is in the refrigerator, in a saucepan, heat the sugar, vinegar, and seeds.
  4. Simmer for 10 minutes
  5. Cool completely
  6. Add to the cabbage along with the rest of the vegetables
  7. Stir well
  8. Cover and refrigerate for at least 24 hours however longer is better
  9. It will keep up to 2 weeks in the refrigerator

Nordic Red Cabbage Slaw

Ingredients:

For the Dressing:

  • ½ cup skyr or Greek yogurt preferably full fat
  • 2 tablespoons cider vinegar
  • 1 tablespoon dijon mustard
  • ½ teaspoon honey
  • Coarse salt and freshly ground pepper

For the Slaw:

  • ½ pound carrots shredded
  • ½ head red cabbage shredded
  • 1-2 beets about 6 ounces total, peeled and shredded
  • 3 tablespoons minced red onion
  • 2 tablespoons chopped fresh dill

Method: 

  1. Whisk skyr, vinegar, mustard and honey together in a small bowl. Season to taste with salt and pepper. Set aside.
  2. Combine carrots, red cabbage, beet, red onion and dill together in a large bowl. Pour dressing over and toss. Season to taste with salt and pepper. Let sit for 20 minutes, stirring occasionally, to let the flavours blend. Serve.

Note:

Store the slaw tightly covered in the refrigerator. Give it a stir before serving as some of the dressing will have settled on the bottom of the bowl. The slaw will keep for two to three days in the refrigerator.