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    Creamed green cabbage

    PREPARATION: 1 Place the cabbage and butter in a dry frying pan over a medium heat. Keep turning the cabbage until it starts to collapse. 2 Pour in the cream and allow it to sizzle …

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    Roasted root vegetables

    PREPARATION: 1 Place the marinade in a small pan and cook until one third of the liquid remains. Pre-heat the oven to 350 Fahrenheit (175 Celsius). 2 Peel the root vegetables and cut them into …

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    Slow-roasted shoulder of lamb with beer and honey marinade, green cabbage and roasted root vegetables

    Serves 6-8 PREPARATION: 1 Marinate the meat as far in advance as possible. Mix the beer, onion, juniper berries, oregano and bay leaves. Place the meat in the marinade. 2 Light a BBQ grill, with …

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    Skyr panna cotta with berries

    Serves 6 PREPARATION: 1 Soak the gelatin in cold water. 2 Place the berries in a bowl with half of the sugar and stir until they start to release a bit of their juice. 3 …

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    Seafood in lamb stock

    If you carefully cook Norway lobster and redfish (or other fish) in lamb stock, the seafood will acquire a cautious taste of the generous stock. Serves 4 as a starter PREPARATION: 1 Boil the stock …

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    Oxtail sauce

    PREPARATION: 1 Find a pan that is large enough for all the ingredients and which will fit inside your oven. 2 Cook the oxtail in oil over a medium heat until it is nicely brown …

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    Entrecôte with oxtail sauce and boiled vegetables

    Serves 6 PREPARATION: 1 Pre-heat the oven to 570 Fahrenheit (300 Celsius). 2 Place the meat in the oven until it becomes nice and brown all over, approx. 20-23 minutes. Lower the temperature to 390 …

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    Pickled wild garlic (ramsons)

    PREPARATION: 1 Place the wild garlic in a clean jam jar. Mix the salt and vinegar and pour over the wild garlic. Put the lid on and leave it overnight before using. Ingredients Wild garlic …

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    Birch salt

    PREPARATION: 1 Place the salt and birch leaves in a mortar and grind with the pestle until the leaves start to break up and the salt turns green and is fairly well mixed in. Ingredients …

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    Mussels steamed in their own water with wild herbs

    Snack for 2 PREPARATION:   1 Place the mussels in a dry pan over high heat. When liquid starts to seep out, add the sea plantain and sea campion. Allow the mussels to sizzle until …

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    Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs

    Tenderloin is a very tasty, tender type of meat. Serves 4 PREPARATION:   1 Light a BBQ kettle grill, with one hot zone and one slightly cooler zone. 2 Rub the meat with most of …

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    Raw meat with cheese and flowers

    When meat is raw, you can really taste its flavor. This is a sort of Norwegian carpaccio. Serves 4-6 as a starter PREPARATION:   1 Prepare this dish straight onto the plate on which you …

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    Goat brisket with two types of goats’ cheese and salt-baked rutabaga

    Goat meat has a mild, slightly gamy flavor, which is suitable for being accompanied by slightly sweet dark goats’ cheese and fresh white goats’ cheese. Serves 4-6 PREPARATION:   1 Pre-heat the oven to 350 …

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    Salty cheese cake

    A sort of Norwegian quiche without any eggs. Serves 2 PREPARATION:   1 Melt the butter in a small pan. Crush the crackers and mix with the butter. 2 Place the cracker mixture into a …

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    Melkegodt (dulce de leche)

    If you slowly heat milk and sugar together you will obtain a sort of home-made caramelized milk, which is not unlike dulce de leche. PREPARATION:   1 Place the sugar and water in a pan …

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    Dark goat’s cheese ice cream with dulce de leche, nuts and berries

    This recipe makes about 1 liter of ice cream PREPARATION:   1 Put the egg yolks into a bowl that is large enough to accommodate all the ingredients. Place the milk, cream, sugar and dark …

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