Norwegian Ertesuppe (Yellow Pea Soup)

Pea soup is a soup cooked  with dried yellow peas that have been soaked overnight and lightly salted or smoked pork (ham, cured meat and sausages ). At the end of cooking process, we can add onion, leek, carrot and potato or other vegetables. The soup is  flavored with pepper and  thyme.


Ingredients:

1 kg lightly salted pork leg,soaked overnight  ( you can also use fresh pork leg)
200 grams of dried yellow peas (soaked overnight with salt)
3 carrots
1 stalk  of leek,chopped
1 onion,cubed
pepper

 Salted pork leg soaked in water overnight to lessen the salty taste.

Dried yellow pea soaked in the water overnight.

                                       


Carrot,onion,leek and pepper.



Procedure:

Cook salted pork leg and the yellow peas for 2 hrs.

Add carrots,onion,leek and dashes of pepper. Let it simmer for 10 minutes.

Serve with boiled potatoes:)

Maja con mais

Ingredients:


1 cup of cornstarch
1 can coconut milk
4 tsp gelatine powder (without flavor)
3 tbsp sweet corn kernel

1/2 cup of condensed milk
1/2 cup of evaporated milk
mix together

1/2 cup of sugar ( for sweeter taste,optional)

Procedure:

Mix all the ingredients in a caserolle, except the sweet corn.
Dissolve  cornstarch and gelatin powder properly.
Then boil the mixture in a medium heat until it thicken. Add sweet corn.

Pour the pudding or maja in a deep form or in small pudding glasses/form.

Refrigerate and serve:)

Homemade Fruit Whip Cream Cake

Whip cream cake  is similar to " bløtkake" in Norwegian, "bløt" means soft and "kake" means cake.  Different households has their own version of  "bløtkake" or soft cake. The  cake bun is a white soft cake sprinkled by drops of liquids  according to their  choice like milk,orange soda,juice or sprite . I usually use sprite or orange soda because of it's fresh taste. The purpose of  sprinkling liquid on the cake is to make it wet and softer. Norwegians spread strawberry jam on the cake and coat it with whip cream. And just finish it by putting different kinds of fruits and berries. There are manyyyyy versions of making "bløtkake" and my FRUIT WHIP CREAM CAKE is my own version with a little twist:)




Ingredients:


For the cake:


I used my  chiffon cake recipe but I only make half part of the recipe because I don't need a thick cake.
Just follow the recipe for this cake and use an ordinary medium size cake form.


Fruits:


1 banana
5-8 strawberries
2 kiwis
mango
some grapes
some sliced of cantaloupe melon


For the filling:


1 pk vanilla cream (u can use a ready made vanilla custard or pudding)


Whip cream


300ml (3dl) of cream for whipping
2 tbsp sugar




or you can use a ready made whipped cream

Procedure:


Make the chiffon cake by following this recipe:


How to make a chiffon cake.






Slice the fruits according to the sizes you like.

Sprinkle some drops of (3-4 tbsp) of orange soda or sprite on the top of the cake to soften it.


Pour the cream for whipping in a bowl with the sugar. Whip the cream with a whip or a mixer for 3 mins. until it become fluffy/stiffed peak. Do not over whip because it will turn into butter.

Now, it's time to crumb coat our cake.
On the top of the cake ,spread some vanilla cream/ready made vanilla pudding or vanilla custard.

Cover or coat the whole cake with the whipped cream and save some for pipping decoration on the top of the cake.

After covering the whole cake with whipped cream, I simply put all the sliced fruits on the top of the cake and I pipped some whipped cream swirls around the top of it. For the finishing touch ,I sliced 2 strawberries and formed it like a flower and pipped a whipped cream on the center. VOILA!!! This is my Fruit whip cream cake:)

This cake taste fresh and fruity:)

Broken Glass

Ingredients:

3-4 pack jelly in different colors
Or you can buy a ready made jellies in different colors
in your local store.

1 cup of condensed milk
1 cup of evaporated milk (vikingmilk in Norway)
Mix the ingredients written above

1 cup boiled water
1 pk of gelatin powder

Procedure:



Boil some water. Pour all the jelly powder in a plastic bowl/container and add 350ml (3.5dl) of boiled water in every plastic bowl/container. Stir constantly until completely dissolved. Add 1/2 tsp of gelatin powder in every container. Stir well. Refrigerate the container/ bowl until the jelly gets solid or hard.
Once solid, cut the flavors of jelly into small blocks/cubes and mix together carefully in a glass 9×13 pan.

Boil 1 cup of water and pour it in a bowl, stir 3 tsp. gelatin powder until it dissolved. Set aside to cool.

Pour gelatin powder/water mixture into evaporated milk and condensed milk mixture.
Pour cooled milk mixture over the cubed jellies and chill overnight.

Slice and serve:)

Roasted Lamb ( Norway's traditional food for Easter)

Lammestek or Lamb steak is the traditional food in Norway during Easter. Roasted lamb is the meat from the thigh of a lamb. The thigh is rubbed with salt and pepper. It is common to use rosemary and garlic for roasting. The use of temperature is very helpful depends upon how you want your meat to be done. The steak is pink at a temperature of 70*C and it is cooked at a temperature of 76*C. We have no meat temperature and we don't like pink meat either. So, I roast it for the longest period which is 2 1/2 hr.


Ingredients:

2.5 kilos of lamb thigh
fresh rosemary leaves  or dried leaves will do
3 cloves of garlic, sliced into small pieces
2 tbsp salt
2 tsp pepper
2 carrots, sliced
1 potato, sliced
1 big onion,sliced
1 liter of water


For the glaze:

Mix all the ingredients together and brush it into the lamb meat
at the end of the roasting period.

2 tbsp oyster sauce
1 tbsp catsup
1 tbsp sweet and sour sauce


Procedure:


Make holes on the meat and insert a bit of garlic and some rosemary leaves on the holes.
Spread and rub  salt  and pepper on each side of the meat. And let it marinate overnight.

In a microwaveable form, put sliced carrots,potato,and onion and pour the water. Put the marinated lamb meat on the form and roast for 2 1/2 hr in 170*C . (well done)

At the end of the roasting period, glaze the lamb meat with our glaze mixture and put it back into the oven until it will be golden brown.

Slice the meat and serve with boiled potatoes,boiled vegetable mix and brown sauce.

Bon appetit!!!

Binignit ( Ginataang Halo-halo)

Ginataan is a name shared by various desserts; for example, a soup made with coconut milk, tubers, tapioca pearls or sago^. This soup is also called tinunuan or binignit in Bisaya. This is a traditional food or snack that we make during Holy Friday because we are "fasting" and not eating dinner or viand.


Ingredients:

1 1/2 cup of  cassava, cubed
1 1/2 cup of sweet potato,cubed
1 1/2 cup of Taro root Yam (Gabi), cubed
1 cup of ripe jackfruit (langka), cubed
1 cup of ripe carnava banana,cubed
2 cups of tapioca pearl (sago), cooked
1 1/2 cup of white or brown sugar
2-3 cans of coconut milk
2 cups of water
1/2 tsp of salt
1 tsp vanilla extract (optional)


Procedure:

Boil 3 cups of water, add 1 can of coconut milk.Add and boil cassava, sweet potato and yam  until the ingredients are tender.

Add sugar, banana, jackfruit ,tapioca pearl and salt. Let it boil again and lastly add the remaining 1 can of coconut milk (or more if you like).

Adjust the taste by adding more sugar.
Simmer until all ingredients are tender and mixture is thick.

Happy Easter everyone!

Pork and Chicken Adobo

Adobo is the national dish of the Philippines, which consists of chunks of meat, fish, or vegetables, marinated in vinegar, soy sauce, garlic, and spices and then stewed in the marinade.


Ingredients:


500 grams pork meat
500 grams chicken meat
1/4 cup of soy sauce ( I  use Silver Swan Soy Sauce or Datu Puti Soy Sauce)
2tbsp of vinegar ( I use  a super sour destilled white vinegar in Norway)
4 cloves of garlic
3 laurel leaves
black pepper corn,crashed
1/2 cup water
1/2 tsp sugar, optional

Procedure:

 Marinate the meat (15-30 mins)  in a pan together with the rest of the ingredients expect the water.  

Boil the adobo mixture in a medium heat until the meat is tender.
It will take around 35 mins,depends upon the quality of the meat.
Add 1/4 - 1/2 cup of water when the adobo sauce begins to dry. Simmer for another 10 minutes in a low heat.

Add half tsp of sugar if you like, just to neutralize the sour,salty and sweet taste.

You can also add  whole boiled eggs at the end of the cooking process.

                                                              Serve with boiled rice:)