This isn’t a Norwegian meal, but a Swedish one. It’s hands down my favorite Swedish dish after having lived there for 6 years. Swedish meatballs ain’t got nothing on the Korv Stroganoff if you ask me! Funnily enough it took me moving to the US to learn how to make it from scratch, and it’s become a staple since coming home to Norway since it’s one of very few meals my daughter will devour. Not only that, she’ll ask for seconds too!
1 lbs sausage. (I usually use a mild flavored one, often picking Polish kielbasa when I lived in the US.)
1 yellow onion.
Butter or margarine.
3 tablespoons tomato puree.
2 tablespoons dijon mustard.
Salt and pepper.
10oz heavy cream.
Cut sausage into preferred size. Peel and chop the onion. Heat the butter in the pan and add the sausage and onion, stirring while cooking. Add the tomato puree, mustard, and cream mixing well.
Add salt and pepper to taste. Let simmer for a few minutes.
Ready to serve! I usually go for rice, but you can also go with boiled potatoes, quinoa, or pasta and a green salad.
I’m really not sure how this dish ended up with the name “Burning Love”. Even did a quick google to see if I could figure it out, but the first bunch of things I found all said the same as me, that they didn’t know how it got it’s name. But at any rate, it’s a really tasty meal. And it’s quick and easy! Heck, it’s so easy I don’t think I can quite call it a recipe even, haha. How quick it is to make is a great winning point for me, cause the less time in the kitchen on workdays gives me more time with my daughter. 🙂
I’m just leaving what I used here, and you can adjust for how many you’re feeding 🙂
Sausage / hot dog of choice.
Butter/oil for cooking.
Cut the bacon, sausage, and onions into the size you prefer.
Obviously lasagna is not originally Norwegian, I’m sure most people know that. But like so many other people in other places, we’ve taken a liking to Italian food too! 😉 When I moved to the states most lasagna had just marinara sauce, while I’m used to lasagna with a meat sauce and cheese sauce. I always used to joke that since Norway was closer to Italy than the US, ours had to be closer to right, haha. I’ve never been to Italy though, so I have no idea how true that is 😀
14oz ground beef.
2 tablespoons oil for cooking.
1 onion, chopped up.
2 garlic cloves, finely chopped.
1 can of diced tomatoes.
2 tablespoons tomato puree.
1⁄2 teaspoon pepper.
1 teaspoon salt.
About 3 oz water.
2 tablespoons butter.
3 tablespoons flour.
20 oz milk.
5 tablespoons Parmesan (or other white cheese.)
1⁄2 teaspoons ground white pepper.
1⁄2 teaspoons ground nutmeg.
9 lasagna plates / noodles.
10 oz shredded cheese.
To make the meat sauce brown the ground beef on high heat. Add the onion, garlic, tomatoes, tomato puree, salt, pepper, and water. Let the sauce lightly boil for about 10 minutes until it starts to thicken.
To make the cheese sauce melt the butter in a different pot and mix in the flour. Add in the milk while stirring and let the sauce simmer for about 10 minutes. It’s supposed to be fairly thick. Add the cheese and let it melt. Add spices to taste.
Layer the lasagna plates, meat sauce and cheese sauce in a bakeware dish, starting and ending with cheese sauce. Sprinkle grated cheese on the top.
Bake in oven at 435f for about 30-40 minutes. Test with a stick or sharp knife to see if the pasta is done. Let it rest for a couple of minutes before serving.
Serve with salad and bread (Garlic bread is amazing with lasagna, just saying!) and enjoy 🙂
Had some apples that needed to be used up and decided to try something I haven’t made in years, apple cake! Literally, I think the last time made this was in home economics. Ended up just as tasty as I remembered it, and a great thing to serve to my dinner guests!
3 tablespoons butter.
1,5 teaspoons baking powder.
2 apples, sliced thinly.
1 tablespoon sugar.
1 teaspoon cinnamon.
Whip sugar and egg together until it’s stiff.
Pour in melted butter and milk.
Sift in flour with baking powder added in it. Use a spatula to stir everything together to a smooth batter.
Pour the batter in a oiled cake pan.
Put the apple slices in a nice pattern on top of the batter, sprinkle over sugar and cinnamon.
Bake the cake for about 40 minutes at 350f. Let it rest for a few minutes before taking it out.
Slice and enjoy! Adding a bit of whipped cream or ice cream would be great. Mmmm
For my second post I decided I’d share this macaroni bake. It’s been a part of my rotation ever since I realized my little girl liked it, and when the Queen of Picky Eaters like something it’s a keeper! haha
7oz meat of your choice. I usually use hot dogs.
1 tablespoon butter.
4 egg yolks.
3,5oz grated cheese.
1 teaspoon salt.
1/4 ts pepper.
4 egg whites, whipped.
Cook and cool the macaroni.
Add the meat, cut into pieces.
Add in butter, egg yolks, spices, and cheese.
Carefully stir in the whipped egg whites and pour the mixture into a ovenproof dish.
Sprinkle cheese over the top.
Cook it in the oven at 350-400f for about 40 minutes until it’s golden brown.
Then serve with potatoes or maybe a salad instead 🙂
With Friday being Waffle Day and my facebook feed being overrun with pictures of waffles, I just couldn’t help myself and decided to make some waffles too! Besides, I figured with company coming over that day for dinner it’d be a nice treat for afterwards 🙂 In Norway waffles is primarily a sweet treat or dessert, not a breakfast food like I got used to it being in the states.
4 tablespoons sugar.
1 teaspoon baking powder.
1 teaspoon vanilla sugar.
2 tablespoons butter, melted.
Mix together the dry ingredients.
Add half of the milk to the dry mix and mix until you have a smooth batter with no lumps.
Add the rest of the milk, the eggs lightly whipped, and the melted butter.
Let the batter rest for at least 15 minutes before cooking.
Make the waffles in the iron until they’re golden brown.
Usually helps to put a wee bit of butter or oil in the iron to make sure it doesn’t stick!
Now with the last step comes the last detail, to make Norwegian waffles you need a different waffle iron than Belgian waffles. Norwegian waffles are a lot thinner than Belgian, and most irons they come in a heart shape rather than the squares too. When I lived in the states I had this waffle iron:Chef’s Choice 830 WafflePro Heart Waffle Iron (affiliate link!). Even though that’s an affiliate link, I gotta admit I kind of miss it haha. It was a great little iron, and even had a handy alarm that gives you a beep when it’s done. Something that came really in handy when you get preoccupied with a adorable little 3 year old kitchen helper! 🙂
But that’s really all there is to it, mix the batter, cook them in the iron, and tada! Personally I usually have them with strawberry or raspberry jam, but there are also quite a few folks who use brun ost (Literally translated to Brown cheese, a goat cheese like this.)
This recipe is a pretty small batch, gives you about 5 or 6 waffle plates and typically you split the plates in two 🙂 My daughter loves these and scarfs down quite a few when given free reign!
If you give it a try I’d love to hear what you think! 🙂
Welcome to Beyond Lutefisk, which is another food blog. Like the internet doesn’t have enough of those, right?! 😉
But I decided I wanted to give this a try, it seems like an interesting way to force myself to be a little bit more creative with food. And I wanted to focus on Norwegian food so I could share that with the internet. I’m Norwegian born and raised, but lived abroad for a little over 10 years before recently moving back home. 4.5 of those years abroad was spent in South Dakota USA studying for my bachelors degree in history. And never in my life have I talked that much about lefse and lutefisk. It’s sort of what inspired me to make this a blog about Norwegian food, to share that there is more to our food than lefse and gelatinous fish. (Seriously! Google “gelatinous fish” and the first result is lutefisk, haha).
So here’s to sharing, first and foremost I hope to expand my own food horizons. and who knows, maybe in the process someone reading this will learn something new too! 🙂