Recipes from our kitchen.
You’ll find dinners, side dishes and things to bake here. Pick a recipe, set the servings and follow the steps. We add a little explanation where it’s easy to get stuck.
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34 of 34 recipes
AI-generated illustrationItalian meatballs in tomato sauce
Meatballs with burger mince, finely chopped steak, Parmesan and oregano. Brown them first, then finish them in the tomato sauce for a good crust and a juicy centre.
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AI-generated illustrationPasta with marinated pork tenderloin and ajvar
Brown the pork tenderloin, make a sauce with mild ajvar and tomato, then toss in the pasta. Onion and celery add flavour, and a little pasta water helps the sauce coat the pasta.
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AI-generated illustrationPasta in a hurry – quick meat and tomato sauce
Meat and tomato sauce for when dinner needs to happen quickly. Brown the meat well, cook the tomato purée and add a little vegetable stock seasoning for plenty of flavour without slow cooking or a jar of pasta sauce.
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AI-generated illustrationRoasted Juanita tomato soup
Roast the small, sweet tomatoes first and keep all their juices for the soup. Onion, garlic and tomato purée add flavour. Taste and add a small splash of acidity at the end.
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AI-generated illustrationSan Marzano tomato soup
Tomato soup from a tin, using whole peeled San Marzano tomatoes. Let them reduce with onion and tomato purée before adding the stock. Blend smooth, then season to your taste.
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AI-generated illustrationHearty chicken soup with root vegetables
Ready-roasted chicken, root vegetables and a little mild curry powder make a good, filling soup. Mash some of the vegetables to thicken it, then add cream and crème fraîche at the end.
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AI-generated illustrationChicken, lentil and vegetable soup
A filling soup with chicken thighs, red lentils, potato and vegetables. Ginger and spices add warmth, and coconut milk softens the flavour.
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AI-generated illustrationCreamy fish soup with salmon and white fish
White fish and salmon in mild fish stock with thin strips of vegetables. Cream and crème fraîche make the soup rich. Stir in the egg yolks at the end for an even smoother soup.
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AI-generated illustrationNorwegian beef stew with beef knuckle
Beef knuckle, root vegetables and mushrooms simmer in a rich stock-based gravy. This is an earlier kitchen version, with the meat cooked differently from Bœuf Sans Vin.
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AI-generated illustrationBœuf Bourguignon Sans Vin v1.0
Chuck, separately braised skirt steak, unsmoked pancetta, vegetables and mushrooms in a rich stock-based sauce. We make it without wine or added sugar. The sauce usually needs no thickener either.
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AI-generated illustrationRagù alla Bolognese v1.0
Let this ragù with beef, pork, unsmoked pancetta, soffritto and Parmesan simmer slowly. Keep it juicy and rich for pasta or lasagne. This version has no wine and usually no milk.
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AI-generated illustrationNorwegian sausage and potato stew v1.0
Potatoes, sausages and root vegetables in chicken stock. For a thicker stew, use floury potatoes, thin potato shavings or a little instant mashed potato powder.
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AI-generated illustrationLasagne alla Bari
Slow-cooked ragù, plenty of béchamel and closely packed layers of pasta. The name comes from the memory of a good lasagne in Bari. Our version has a Bolognese influence. The name does not describe a separate regional classic.
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AI-generated illustrationThai red curry with chicken
Red curry with coconut milk and chicken thigh. Brown the mushrooms separately and leave a little bite in the vegetables. Lime and basil go in at the very end.
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AI-generated illustrationRoast potato wedges with crisp edges
Potato wedges with a golden crust, soft centres, olive oil and a little rosemary or thyme. Dry the potatoes well and leave space on the tray. That does more for the crust than lots of seasoning.
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AI-generated illustrationExtra-crisp roast potatoes with bicarbonate of soda
Parboil potatoes with a little bicarbonate of soda, steam-dry them and shake to roughen their surfaces. In the oven, the outer layer becomes a golden crust around a soft centre.
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AI-generated illustrationHomemade mashed potatoes
Soft, fluffy mashed potatoes with warm milk and a little butter. Use floury potatoes and mash by hand for a good texture without turning the mash gluey.
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AI-generated illustrationBoiled potatoes – tender without falling apart
A good boiled potato is tender all the way through and holds its shape on the plate. Choose similar sizes, use gentle heat and let the potatoes steam-dry before serving.
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AI-generated illustrationBaked potato with crisp skin
A whole potato with crisp skin and a fluffy centre. Bake without foil and open it as soon as it is ready so the steam can escape.
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AI-generated illustrationCrispy smashed potatoes
Small potatoes are boiled until tender, pressed flat and baked until golden. The uneven edges develop a good crust while the middle stays soft.
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AI-generated illustrationPan-fried leftover potatoes
Yesterday’s boiled potatoes become golden and crisp in a hot pan. Leave them undisturbed long enough to develop a crust before turning.
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AI-generated illustrationFocaccia all’anima di lasagna
Focaccia with a moist crumb, olive oil and a little Parmesan and herbs. The dough rises in the fridge. Serve it alongside lasagne, soup or a stew.
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AI-generated illustrationMoist sourdough rolls
Flour, water, salt and an active sourdough starter are all you need for the dough. The rolls have a crisp crust and a moist crumb with uneven air pockets.
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AI-generated illustrationBrussels sprouts with crisp bacon
Brown the sprouts well and let them soften inside. Fold in the crisp bacon just before serving. A little lemon or orange at the end freshens the flavour.
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AI-generated illustrationHomemade beef stock
Brown beef or veal bones and vegetables well, then give the stockpot time. You will have a dark stock for soups, sauces and stews. Strain and reduce it to suit what you are cooking. Cool quickly whatever you want to save.
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AI-generated illustrationPasta Fresca all’Uovo – 100 % durum v1.0
Fresh pasta with finely milled durum wheat and whole eggs. Knead by hand, rest the dough in the fridge and roll it out with a hand-cranked pasta machine.
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AI-generated illustrationCreamy potato gratin
Thin potato slices in a creamy sauce with golden cheese on top. Asterix becomes tender while the slices hold together. Soften the onion in the pan first; it makes a difference to the flavour.
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AI-generated illustrationSapidus Pizza Master Dough – 48H
Pizza dough with Caputo Nuvola, Caputo Cuoco and Manitoba Oro, given plenty of time to rise. This uses an autolyse and about 70% water, with separate water for the yeast and salt. Follow the stages in order to keep track of the dough.
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AI-generated illustrationPizza sauce – simple uncooked tomato sauce
A simple tomato sauce for Margherita with fresh mozzarella and basil. Good for a short bake in a hot pizza oven.
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AI-generated illustrationPizza sauce – cooked tomato sauce with garlic and oregano
Cooked tomato sauce for crisp round pizzas in a home oven or Norwegian tray pizza. Good with ham, mushrooms and mince. Use 60–80 g per round pizza.
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AI-generated illustrationPizza sauce – spicy tomato sauce with pul biber
Tomato sauce with pul biber for a Diavola-inspired pizza. Try it with spicy salami, peppers and red onion, or with sautéed mushrooms.
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AI-generated illustrationPizza sauce – crème fraîche with garlic
A white sauce you simply stir together. Good with sautéed mushrooms, thinly sliced potatoes, bacon, onion or fully cooked chicken.
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AI-generated illustrationPizza sauce – ricotta, Parmesan and lemon
Ricotta and Parmesan make a spreadable cheese mixture for pizza. Try it with blanched spinach squeezed dry, courgette, ham or mushrooms. Add rocket after baking if you like.
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AI-generated illustrationPizza sauce – mild béchamel with Parmesan
A rich white sauce for pizza with fully cooked chicken, blanched and drained broccoli, ham or browned mushrooms. Go easy on the extra cheese.
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AI-generated illustrationFind your cut and how to cook it.
From fillet to oxtail. Search Norwegian and English names to find the right beef for a steak, roast or slow-cooked stew.
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AI-generated illustrationMore depth in your food. Salt under control.
See how much to dilute and what happens as stock reduces. Find a base that suits your stew, sauce or fish soup.
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AI-generated illustrationIt tastes almost right. What is missing?
Adjust in small steps. Find help when food tastes flat, salty, sour, sweet, bitter or too hot.
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