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    Brit’s creamy au gratin potatoes

    When we visited Brit whatever her surname is, she made these delicious creamy au gratin potatoes. Servings: 4 PREPARATION: 1 Pre-heat the oven to 320 – 360oF. 2 Place the potato slices with the sliced …

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    Grilled T-bone steak with mushroom stew

    T-bone steak is a tasty piece of beef which should preferably be cut into really thick slices. If you fry it in a pan or grill it, it is a good idea to allow it …

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    Sour-cream porridge with cured meats

    Boil the sour cream in a large saucepan. Sieve in half of the flour and stir it well to make a non-lumpy porridge. Bring it quickly to the boil again so that butter is separated …

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    Meatballs in gravy à la Schønberg Erken

    Henriette Schønberg Erken was a celebrated Norwegian chef for over fifty years. She was strict, but generous. Some of her recipes were a bit corny and rather demanding, for example, when she explained how to …

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    Finger food with St. Kristina ham

    If you use really thin slices of gammon you can easily make finger food for your party. The method is simple: you just roll some tasty morsels into a slice of gammon and simply allow …

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    Posted in Andreas Viestad, Episodes, Recipes by chef, S09 E01 Rich Farmland | Comments Off on Finger food with St. Kristina ham
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    Finger food with St. Kristina ham

    If you use really thin slices of gammon you can easily make finger food for your party.

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    Posted in Andreas Viestad, Recipes by chef, S09 E01 Rich Farmland | Comments Off on Finger food with St. Kristina ham
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