Mozzarella Steak with sauce and spicy potatoes.
Story
Cover your steaks with cheese? What could go wrong there? It’s a delicious and easy dish for you to recreate and make for someone you appreciate a little more. The entire dish comes well together with the juicy steaks, rich cheese, spicy potatoes, and pepper sauce. I add my raspberry onions for a little sweet to accomplish the rest of the flavors. Together they all blend just incredible. I love using tenderloin here, but honestly, you could use sirloin or a less tender steak if that is what you have.
Measurements and Ingredients
Measurements
150-200 gram pieces of tenderloin steak. (per person)
One slice of fresh mozzarella cheese
150 grams of butter
Olive oil
One purple carrot
Fresh Basil
(see receipes below)
Spicy potatoes
Pepper Sauce
Raspberry Onions
Addition Information
Servings: 4
Preparation time: 15 minutes
Baking time: 25-40 minutes
Cooking time: 20 minutes
Total time: 1,5-2 hours
Baking Temperature:
225o Celcius
440o Fahrenheit
Directions
Take steaks out of the cool storage and let them air and become room tempered.
Season the steaks with ground pepper and salt
Make raspberry onions, set to simmer while you make the rest.
Start by making Spicy Potatoes. Turn your baking oven to 225oC first.
Add a tablespoon of olive oil and 100 grams of butter to a frying pan. Heat to a maximum.
Add steaks into the pan, Depending on how rare you want them; they should cook for 30 seconds to 2 minutes on each side. Use a tablespoon to add the melted butter over the steaks while they sear. This way you shouldn’t have to sear the sides of the steak, but check to make sure the entire steak is seared.
Take potatoes out of the oven, add steaks on top of the potatoes. Also, add a slice of mozzarella on each steak, and you could decorate with a shredded purple carrot.
Add the baking casserole back into the oven. Steaks should only be baking for 10 minutes. Rest them until serving.
Make pepper sauce, and plate everything up.
I keep the jar of raspberry onions on the serving table. My guests always want more.
Additional recipes
Raspberry Onions
Ingredients:
Two red onions
400 grams of Raspberries
A mixture of 100 ml. vinegar, 200 ml. sugar, 300 ml. water
Directions:
– Add ”mixture” to a medium-sized pot and bring to a boil, Stir the sugar into the mixture.
– Slice onion in thin half-onion strips
– Add raspberries to the mixture
– Add onions and let it simmer in the mixture for at least a half hour.
Pour onto a fitted container or jam jar. Cool in fridge and use whenever you need or serve fresh with your meal.
Pepper Sauce
Ingredients:
Two shallots onions or half of a yellow onion.
one tbsp. olive oil and 25 grams of butter.
Four teaspoons pepper (crushed whole pepper)
25 ml. brandy/cognac
500 ml. beef stock
300 ml. cream
A couple of cherry tomatoes
Directions:
– Finely chop onions, and add into the same pan you cooked steaks in. Please don’t clean the frying pan after cooking steaks. Just pour out fat.
-Add onions together with olive oil and butter at medium heat. Cook for 3 minutes.
– Add pepper and brandy.
– Add beef stock and cook for 10 minutes.
– Add cream and cherry tomatoes
– Strain before serving if you want it smooth in texture.
Spicy Potatoes
Adjust recipe as its measures to one serving
Ingredients:
250 grams of small potatoes
One tbsp. paprika, half tsp. pepper, one tsp. oregano, a quarter tsp. cayenne pepper. Add fresh parsley as well if you have handy.
Olive oil
Directions:
– Slice potatoes in 4 ”boats.”
– Add potatoes to hot the pan with two tablespoons of olive oil.
– Sear potatoes for 3 minutes while you add the spice mixture onto the potatoes.
– Before you add potatoes to the baking pan add another two tablespoons of olive oil.
Download Digital Recipe
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Lemon and Lime Mousse
Story
It’s very similar to the Lemon mousse, but I’ve added lime. Gives it that sweet sourness. It’s a little different and maybe a right way to add another taste experience to a tasty dessert. It goes well after a pepper flavored dark meat meal. It will balance well in your mouth.
Measurements and Ingredients
Measurements
300 ml. heavy cream
50 grams of refined sugar
Two eggs (separate yolks from whites)
125 grams of refined sugar
One lemon
One lime
Five gelatin plates
50 ml. boiling hot water
Addition Information
Servings: 6 pieces
Preparation time: 10 minutes
It should cool for 2-3 hours.
Total time: 3 Hours
Directions
Start by adding heavy cream to a mixer bowl
Add 50g sugar to the heavy cream
Start the mixer but pay attention. You want to stop when it’s got a smooth texture
Leave in fridge until we use it later
Separate egg yolks from whites
Measure up sugar in a mixing bowl.
Add lemon and lime juice, egg yolks and lemon zest and mix it.
Soak gelatin plates in cold water for 5 minutes. Remember to squeeze water out of them after.
Bring 0.5 dl. water to a boil. Turn off heat and add in gelatin plates. Mix gelatin with the water.
Add this to the egg and sugar mixture.
Add the smooth whipped cream, and egg whites.
Finish by mixing everything for 1 minutes.
Cover the bowl with plastic. Cool in fridge.
I like to add mixture to dessert glasses before cooling it. Making it ready to serve.
Download Digital Recipe
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Lemon Mousse
Story
Since I was little, I’ve been told stories about my father eating this dessert with a very special spoon. The smallest and tiniest salt spoon they had. He wanted the dessert to last as long as possible. Between Christmas and New Year’s Day, my father knows that my mother will make this dessert. Of course, the apple doesn’t fall far from the tree, and the rest of the family makes sure to be seated at the dining table. We all love to eat it and tease dad about his history with lemon mousse. It’s really simple to make it. Now this recipe is a step up from my moms recipe
Measurements and Ingredients
Measurements
300 ml. heavy cream
50 grams of refined sugar
Two eggs (separate yolks from whites)
125 grams of refined sugar
One lemon
Five gelatin plates
50 ml. boiling hot water
Addition Information
Servings: 6 pieces
Preparation time: 10 minutes
It should cool for 2-3 hours.
Total time: 3 Hours
Directions
Start by adding heavy cream to a mixer bowl
Add 50g sugar to the heavy cream
Start the mixer but pay attention. You want to stop when it’s got a smooth texture
Leave in fridge until we use it later
Separate egg yolks from whites
Measure up sugar in a mixing bowl.
Add lemon juice, egg yolks, and lemon zest and mix it.
Soak gelatin plates in cold water for 5 minutes. Remember to squeeze water out of them after.
Bring 0.5 dl. Water to a boil. Turn off heat and add in gelatin plates. Mix gelatin with the water.
Add this to the egg and sugar mixture.
Add the smooth whipped cream, and egg whites.
Finish by mixing everything for 1 minutes.
Cover the bowl with plastic. Cool in fridge.
I like to add mixture to dessert glasses before cooling it. Making it ready to serve.
Download Digital Recipe
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For Love’s Steak by Chefnorway
Story
Raspberry Onions is a must have when I serve the love of my life. They are sweet and give the steak extra color and taste that blends perfectly with the peppery flavor of the sauce. It’s straightforward and you can freeze whatever you have left, and just heat up next time you make this meal.
There’s no steak dinner without a strong pepper sauce. You need meat to make a good pepper sauce. The tastes you get from the fried meat in the pan will bring an extra flavor to top this recipe. This sauce goes perfectly along with the steak.
Ingredients
Pink = Raspberry Onions – Green= Potatoes – Brown = Pepper sauce – Black = Steaks
European Measurements
- 2 red onions
- 400g raspberries
- 1 dl. vinegar
- 2 dl. water
- 3 dl. sugar
- 600g almond potatoes
- 2 tbsp. olive oil (Frying potatoes)
- Salt
- Oregano
- Fresh parsley
- 3 dl. heavy cream
- 1 lime
- 2 purple carrots
- 100g shredded cheese
- 180g “Beef Filet Mignon,” per person.
- Sea salt
- Cayenne pepper
- 50g butter
- 2 tbsp. olive oil (frying steaks)
- 100g butter
- 3 tbsp. olive oil
- ½ white onion
- 3 cloves of garlic
- 2 tbsp. pepper mix
(or crushed peppercorn) - 2-3 dl. water with two beef bouillons
Or 5 dl. Beef stock. - 1 ½ – 2 cups heavy cream
- ½ tsp. salt
- One tomato or 4 cherry tomatoes
Pink = Raspberry Onions – Green= Potatoes – Brown = Pepper sauce – Black = Steaks
For the US measurements click the button down below
Directions
- Slice red onions into strips. ( I take out the middle of the onion, so I only get the longer onion strips)
- Add vinegar to a medium-sized casserole pot.
- Next, add water
- Then add sugar
- Bring this to a boil while stirring constantly.
- When it comes to a boil, turn down heat and add raspberries.
- Let raspberries simmer for 3-5 minutes before you add the onion strips.
- Stir lightly and let everything simmer for 30-60 minutes
- Then continue by washing and slicing potatoes
- Fry them for a few minutes in a hot pan with some olive oil.
- While frying, add the seasoning for the potatoes
- Add potatoes to a glass pan, and pour over the heavy cream.
- Squeeze lime juice from lime over the potatoes.
- Cook the potatoes in the oven for about 30 minutes.
- While cooking potatoes, you can start preparing the steaks
- First, add a right amount of sea salt to both sides of the steaks. I like to add a little bit of cayenne pepper as well.
- Add butter and olive oil to a frying pan. Turn up the heat to as high as possible!
- When butter starts changing color to brown, add in the steak.
- Cook 1 minute on each side for a rare cooked steak. (After you let go of the steak do not touch it until you’re going to turn it over.)
- Cook 2 minutes on each side for a medium rare cooked steak.
- Cook 3 minutes + to insult the steak and order some Chinese food instead.
- Quickly burn off the sides of the steak and place on a clean plate to rest.
- Pour out the butter and olive oil in the pan. DO NOT WASH IT YET!!!
- Add butter and olive oil to a pan.
- Add finely chopped onions and garlic over medium heat
- When it has been frying for 3-4 minutes add pepper mix
- Add the beef stock and cook until it’s reduced to half
- Add salt and chopped tomatoes.
- Add heavy cream and reduce it down to half again.
- Add the steaks.
- Turn off the heat and let the steaks sit in the sauce for a couple of minutes.
- You can strain the sauce before serving if you don’t like the chunks of onions in it.
- When potatoes have been in the oven for 25 minutes, take them out and spread a mix of shredded cheese and carrots over the potatoes.
- Get the potatoes into the oven for another 5 minutes to melt the cheese.
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Oven Temperature
435o Fahrenheit
“Norwegian Strawberries” with vanilla sauce
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This recipe is considered as one of t he classic desserts for a Norwegian summer. It’s not that common to get strawberries with vanilla sauce yet. But more and more people are making it this way now. Small children especially likes this dish, and would often go for the vanilla sauce way before the strawberries. And the child may ask for a refill of vanilla sauce.
If you buy the strawberries in a store they are normally cleaned and ready to eat! Though I like my own grown strawberries better!
Norwegian Strawberries with vanilla sauce
European measurements- 100g sliced strawberries
- 2 tbsp. sugar
- 0.5 dl. vanilla sauce
Norwegian Strawberries with vanilla sauce
US Measurements- 1/2 cup sliced strawberries
- 2 tbsp. sugar
- 1/4 cup vanilla sauce
Directions
- Clean and slice/cut strawberries in 4-8 pieces
- Shake/toss them in sugar
- Add them to a fitted dessert glass. (I use a martini glass for this recipe)
- Add vanilla sauce
Decorate
You could decorate with a few lemon balm leaves but this is optional.
Difficulty
Super easy.
Just remember to put extra strawberries in your serving.
Servings
1+
More strawberries and cream. Maybe serve yourself twice!
Preparation Time
15 minutes
Strawberries are red, blueberries blue, I love them both, and so will you!
I would love if you make this recipe and tell me, and everyone who visit
how much you love it!
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