I definitely believe is worth sharing the email my good friend sent me, explaining with many many details how to reproduce his fantastic cooking! So here we go;
''The recipe on this site seems to be quite close to the one I used:
http://www.nrk.no/mat/1.7548100
I do wonder if it is a bit much sugar and vinegar in the gravy, but that you should add to taste any way. I also used more vegetables both when I was boiling the meat (an onion, some carrots, a bit of celery and some celeriac, all these I discarded), and when I served the soup and meat. Parsnips, celeriac and Jerusalem parsley (persillerot) are all good ones to use.
The melboller, the small dough balls in the soup was made as such (from http://www.matoppskrift.no/oppskrift/Kraftsuppe-med-melboller );''
http://www.nrk.no/mat/1.7548100
I do wonder if it is a bit much sugar and vinegar in the gravy, but that you should add to taste any way. I also used more vegetables both when I was boiling the meat (an onion, some carrots, a bit of celery and some celeriac, all these I discarded), and when I served the soup and meat. Parsnips, celeriac and Jerusalem parsley (persillerot) are all good ones to use.
The melboller, the small dough balls in the soup was made as such (from http://www.matoppskrift.no/oppskrift/Kraftsuppe-med-melboller );''
60 gr butter
60 gr flour
1 stk egg
1 dl boiling water
0,5 ts cardamom
0,5 ts sugar
Melt butter, add the flour and dilute with boiling water. Remove the pan from the heat and add the egg. Add salt, cardamom and little sugar. Stir. The mixture should be dense enough so that you can form small balls with a spoon. Cook the dough balls in a bit salted water. (This part is my translation hopefully comprehensible enough : ) ...
'' It is easier to work with the dough if you cool it in the fridge before use. Simmer them in salted water for about 5 minutes. A slotted spoon is esential to get them out of the water. They can be left in one layer on a dish and put in the soup right before serving. They fall apart quite easily if you mess about too much.
The rhubarb soup is made as follows:
400 g rhubarb
1 l water
2--3 dl sugar
1,5 ts potato starch + 0,5 dl water
Rinse the rhubarb and cut it into small pieces. Remove the skin if it seems to be tough. Put the rhubarb pieces in a pot with the water and boil gently until the rhubarb is tender. Add sugar to taste. You can put a stick of cinnamon in the pot if you want to.
Instead of adding sugar I add some cheep strawberry jam. It contains enough sugar and it ads strawberries that I think make a nice addition to the dish.
Thicken the soup by adding a slurry of the potato starch and water to the near boiling soup. Stir well and bring to the boiling point.
1 stk egg
1 dl boiling water
0,5 ts cardamom
0,5 ts sugar
Melt butter, add the flour and dilute with boiling water. Remove the pan from the heat and add the egg. Add salt, cardamom and little sugar. Stir. The mixture should be dense enough so that you can form small balls with a spoon. Cook the dough balls in a bit salted water. (This part is my translation hopefully comprehensible enough : ) ...
'' It is easier to work with the dough if you cool it in the fridge before use. Simmer them in salted water for about 5 minutes. A slotted spoon is esential to get them out of the water. They can be left in one layer on a dish and put in the soup right before serving. They fall apart quite easily if you mess about too much.
The rhubarb soup is made as follows:
400 g rhubarb
1 l water
2--3 dl sugar
1,5 ts potato starch + 0,5 dl water
Rinse the rhubarb and cut it into small pieces. Remove the skin if it seems to be tough. Put the rhubarb pieces in a pot with the water and boil gently until the rhubarb is tender. Add sugar to taste. You can put a stick of cinnamon in the pot if you want to.
Instead of adding sugar I add some cheep strawberry jam. It contains enough sugar and it ads strawberries that I think make a nice addition to the dish.
Thicken the soup by adding a slurry of the potato starch and water to the near boiling soup. Stir well and bring to the boiling point.
Chill and serve with whipped cream, vanilla ice-creme or yogurt.
A final point. Rhubarb is in season now and a few weeks more. You can, however, clean it, slice it in pieces and freeze it. It keeps well frozen.
A final point. Rhubarb is in season now and a few weeks more. You can, however, clean it, slice it in pieces and freeze it. It keeps well frozen.
Good luck!''
He is great, isn't he?? :D
No comments:
Post a Comment