Buns for fun
Fish Arctic style
Raw vegetable salad
|Nothing tastes as good as the food you make yourself.
Try it and see! You should ask an adult for help if you need it, but you will find that practice makes perfect, and soon you will be cooking
for the rest of the family and for your friends.
Before you begin:
- Wash your hands well and put on an apron.
- Read the whole recipe carefully.
- Collect together all the ingredients and equipment you need.
Three useful tips:
- Be careful with knives.
- Use oven gloves or potholders when handling hot dishes or pans.
- Remember to turn off the stove or the oven as soon as you have finished.
Buns for fun
Buns don't have to be round. Try making these in different shapes.
75 g butter
3 dl milk
1 dl sugar
11/2 tsp ground cardamom
1/2 tsp salt
approx. 8 dl flour
raisins (if you like raisins)
- Melt the butter in a small saucepan. Add the milk and heat until all the liquid is lukewarm (body temperature).
If you are using fresh yeast, stir it into the milk until it dissolves. (Mix the dried yeast with the flour.)
- Mix all the dry ingredients: sugar, cardamom, salt, yeast, if dried, and flour.
- Pour the milk mixture into the dry ingredients. Mix well, or use your hands to knead the dough until it is smooth and firm.
- Let the dough rise: sprinkle a little flour over the top and cover the bowl with plastic wrap. Put the bowl in a warm place.
The dough should rise to about twice the size. This should take about an hour.
- When the dough has risen, the air must be pressed out of it. Sprinkle flour on the counter or a board, and knead the dough well.
Roll it into a long sausage, and divide it into 12 equal parts. Put a few raisins into each lump of dough and roll it into a ball. Now you can use your imagination
and make the ball into different shapes. Make faces, with eyes,
nose and ears, or perhaps even little people with arms and legs. Raisins make good eyes. When you have made all the buns, put them on a greased baking sheet.
- Let the buns rise for about 20 minutes.
- Preheat the oven to 225°C. It will be at the right temperature when the buns have finished rising.
- Brush the buns with beaten egg or a little milk. This will make them shiny.
- Place the buns in the centre of the oven and bake for about 10-15 minutes, until they are golden brown.
- Cool the buns on a rack.
Recipe from TINE Kjøkken
This is a delicious dessert, and very easy to make.
one apple per person
1/2 tbsp sugar per apple
1/4 tsp cinnamon per apple
whipped cream or ice cream
- Wash the apples.
- Take out the core, leaving the apples whole.
- Pour a little water into an
ovenproof dish and put in the apples.
- Mix the sugar and cinnamon. Put some of it in the holes in the apples and sprinkle the rest over the apples.
- Bake the apples in the oven at 225°C until they are just soft
(about 20-25 minutes). (In the microwave: full effect for 3-4 minutes.)
Pancakes with bilberry (US: blueberry), raspberry or some other jam
make a filling meal on their own. You can also serve them
with fresh berries. If you make the pancakes without sugar, you can serve them with bacon,
or fill them with pieces of fish, meat or vegetables in
a white sauce.
6 dl milk
2½ dl flour
2 tbsp sugar
1/2 tsp salt
1/2 tsp cardamom
butter or margarine
- Mix the ingredients in a liquidizer. If you are using an ordinary mixmaster,
begin by beating half the milk with half the
flour until it is smooth. Beat in the eggs. Add the rest of the milk and the dry ingredients.
- Let the batter swell for half an hour.
- Heat about 1 tbsp butter or margarine in a medium hot frying pan. (If
the hotplate has a setting of 1-10, 7 is about right. You can start with 10 until the
butter has melted and become light brown.) Pour a small ladle-full
of batter into the middle of
the pan and tilt the pan until the batter covers the whole of it.
- When the batter has stiffened, slide a spatula carefully underneath it and flip it over.
- Fry the pancake on the other side.
- Place the pancakes on top of each other on a plate.
Cover them with
a piece of aluminium foil, so that they keep warm.
- Serve the pancakes with jam or fresh berries. Sour cream is also very nice with pancakes.
Fish Arctic style
Norway has a long coastline with a lot of fjords that
run far inland. Many children love catching
their own fish, but most families
buy their fish from a shop.
800 g fish divided into serving-size pieces
(cod, haddock, wolffish or other white fish)
1 bunch of parsley
2 dl cream
2 dl milk
2½ tbsp cornflour
salt and pepper
8 small potatoes
- Preheat the oven to 220°C.
- Grease an ovenproof dish.
- Place the pieces of fish in the dish.
- Chop the parsley very finely and sprinkle it over the fish.
- Add salt and pepper.
- Pour the milk and cream into a bowl and stir in the cornflour.
- Pour the mixture over the fish.
- Sprinkle with grated cheese.
- Place the dish on the lowest shelf in the oven.
- Bake the fish for about 30 minutes.
It is easy to burn yourself on the edge of the oven
or on the dish. Remember to use oven gloves or potholders.
While the fish is cooking, you can boil the potatoes
and make a salad to serve with the fish.
Recipe from Små kokker, UNICEF, 1993
Raw vegetable salad
1/2 Chinese cabbage
4 tbsp raisins
1/2 dl orange juice
- Find a salad bowl that will hold about 1-2 litres.
- Wash and peel the carrots. Grate them using a grater or a food processor.
- Wash and chop the Chinese cabbage.
- Wash the apples and chop them into small squares.
- Add the raisins. Pour the juice over the salad and mix well.
Instead of orange juice, you can use a carton of yoghurt
mixed with 1 tsp sugar.
Norwegian children love sausages. Perhaps you do too?
Here is another way you can serve sausages.
400 g sausages
2 dl water
- Dissolve the stock cube in the water and bring it to the boil.
- Add the sliced carrots, parsnips and rutabaga or swede cut into cubes, and the leek sliced into rings.
- Cover the pan and let all the vegetables simmer for about 15 minutes.
- Add the diced cooked sausage, removing the skin if necessary.
- Season the casserole with a little pepper, salt and mustard.
- Let the casserole simmer a few minutes longer.
- Serve with boiled potatoes or brown bread.
This recipe book is produced by the Royal Norwegian Ministry of Foreign Affairs, and is copied
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