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Welcome to ChefNorway.com

I believe it’s the very best of Norwegian recipes, with my personal touch and ingredients. You’ll find recipes free to download with a video showing you how to make good authentic Norwegian food.

Many of my recipes has a video showing how to make it. You’d find all at my Youtube Channel

Mozzarella Steak with sauce and spicy potatoes.

Story

Mozzarella, basil and tenderloin steak is on my favorite ingredients list. I’ve combined them all into a delicious extra special recipe for someone you would show some extra appreciation.  It will take you close to 45 minutes to make and about 3 minutes to eat up!

I’ve added my special steak sauce with brandy and fresh cut basil. Creamed and peppered to combine with the steak, cheese and of course. My very special ChefNorway’s Spicy potatoes. This version of my spicy potato recipe doesn’t include all the spices as normal because the recipe itself contains many supplementing tastes. The flavors should be well balanced and then I hope you will enjoy this recipe as much as I do!

Ingredients

 *(per serving)
** 1 tbsp. paprika, ½ tsp. pepper, 1 tsp. oregano. ¼ tsp. cayenne pepper (per serving)

US Ingredients
5.5-7 oz. tenderloin steak*
14 oz. sliced potatoes*
1 purple carrot
½ yellow onion
Extra virgin olive oil
7 oz. butter
Spice mix**
1 shot Brandy
1 ¾ cup cooking cream
2-3 cherry tomatoes
A handful fresh basil
¼ of a sweet pepper (paprika)
1 slice of fresh mozzarella*

 

For EU measurements click this button. 

Directions

  1. Start by slicing potatoes
  2. Peel about 10 strips from a purple carrot, and shred the rest of the carrot.
  3. Finely chop half an onion and garlic.
  4. Add olive oil to a pan and add in the potatoes. I like to add a little extra oil on top of the potatoes.
  5. Add salt and spice mix, and fry on maximum heat for 2-3 minutes.
  6. Add to a glass casserole and cook in oven for about 35 minutes
  7. Spice a room tempered tenderloin steak with salt and pepper.
  8. Add olive oil and butter to a deep frying pan. (Use a steelpan because we’ll make a sauce in it later)
  9. When butter turns nutty brown add in the steaks and fry for 30 seconds on each side.
  10. Burn the sides quickly to sear the steak.
  11. Pour out the fat left in pan, but DO NOT wash or rinse the pan. We need that flavor in the sauce.
  12. Add fresh lime juice on the steaks, and top with a slice of mozzarella cheese.
  13. Decorate with one of the carrot strips you made earlier. Top with some shredded carrots as well.
  14. Add the steaks in with the potatoes for 5-10 minutes. (take out when the cheese has melted)
  15. (While steaks are in the oven) Add butter, olive oil and chopped onion and garlic to the hot frying pan.
  16. Add a pinch of salt and 1 tbsp. black pepper.
  17. Add 1 shot of brandy and let it cook for 30 seconds.
  18. Add 1-2 dl. (About 1 cup) of the cooking cream, and cook until it thickens.
  19. Add in a few chopped cherry tomatoes and 1dl. (1/2 cup) an additional cooking cream.
  20. Add fresh chopped basil and sweet pepper (paprika).
  21. Finish by adding the rest of the cooking cream.
  22. Now add in the steaks and let them simmer with the sauce for a minute.
  23. Then you can now start plating up. Copy my style, or be creative and make it your style!

Oven Temperature
225 Celsius

430 Fahrenheit

Lemon ‘n’ Lime Mousse

Story

gluten-free-icon

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 the taste in your mouth.

It’s quite heavy so watch your size in portions.

This dessert is gluten free. 

Ingredients

European Measurements

  • 3 dl. heavy cream
  • 50g sugar
  • 2 egg yolks
  • 125g sugar
  • Juice of half a lime
  • Zest of 1 lime
  • 5 gelatin plates
  • 0.5 dl. hot water
  • 2 egg whites

For the US measurements click the button down below.

Download recipe here

Directions

  1. Start by adding heavy cream to a mixer bowl
  2. Add 50 g (1/4th cup) sugar to the heavy cream
  3. Start the mixer but pay attention. You want to stop when it’s got a smooth texture
  4. Leave in fridge until we use it later
  5. Separate egg yolks from whites
  6. Measure up sugar in a mixing bowl.
  7. Add lemon and lime juice, egg yolks and lemon zest and mix it.
  8. Soak gelatin plates in cold water for 5 minutes. Remember to squeeze water out of them after.
  9. Bring 0.5 dl. (1/4th cup) Water to a boil. Turn off heat and add in gelatin plates. Mix gelatin with the water.
  10. Add this to the egg and sugar mixture.
  11. Add the smooth whipped cream, and egg whites.
  12. Finish by mixing everything for 1 minutes.
  13. Cover the bowl with plastic. Cool in fridge.

ChefNorway’s Norwegian 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.

Ingredients

European Measurements

  •  3 dl. heavy cream
  • 0,5 dl. sugar
  • 2 egg yolks
  • 125g sugar
  • Juice of half a lemon
  • Zest of 1 lemon
  • 5 gelatin plates
  • 0,5 dl. hot water
  • 2 egg whites

For the US measurements click the button down below

Directions

  • Start by adding heavy cream to a mixer bowl
  • Add 50 g 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.

Decorate

Before serving you could add lemon zest as top decoration, and with a slice of lemon on edge.

Download Recipe

For Love’s Steak by Chefnorway

Story

I love steak. And a good steak! That’s why I’ve landed on this recipe for one of my favorite steak recipes. Steak and potatoes, with raspberry onions and a freshly made pepper sauce, will give this recipe the high-end taste that you should serve that special one you love! A Good steak starts with high quality and tender piece of meat. A “Beef Filet Mignon” is what you need. It’s a little bit more expensive but will melt on your tongue. Remember you can’t make just “Steak and Taters” the whole recipe comes together with the pepper sauce and the raspberry onions.

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= PotatoesBrown = 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= PotatoesBrown = Pepper sauce – Black = Steaks

For the US measurements click the button down below

Directions

  1. Slice red onions into strips. ( I take out the middle of the onion, so I only get the longer onion strips)
  2. Add vinegar to a medium-sized casserole pot.
  3. Next, add water
  4. Then add sugar
  5. Bring this to a boil while stirring constantly.
  6. When it comes to a boil, turn down heat and add raspberries.
  7. Let raspberries simmer for 3-5 minutes before you add the onion strips.
  8. Stir lightly and let everything simmer for 30-60 minutes
  9. Then continue by washing and slicing potatoes
  10. Fry them for a few minutes in a hot pan with some olive oil.
  11. While frying, add the seasoning for the potatoes
  12. Add potatoes to a glass pan, and pour over the heavy cream.
  13. Squeeze lime juice from lime over the potatoes.
  14. Cook the potatoes in the oven for about 30 minutes.
  15. While cooking potatoes, you can start preparing the steaks
  16. 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.
  17. Add butter and olive oil to a frying pan. Turn up the heat to as high as possible!
  18. When butter starts changing color to brown, add in the steak.
  19. 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.)
  20. Cook 2 minutes on each side for a medium rare cooked steak.
  21. Cook 3 minutes + to insult the steak and order some Chinese food instead.
  22. Quickly burn off the sides of the steak and place on a clean plate to rest.
  23. Pour out the butter and olive oil in the pan. DO NOT WASH IT YET!!!
  24. Add butter and olive oil to a pan.
  25. Add finely chopped onions and garlic over medium heat
  26. When it has been frying for 3-4 minutes add pepper mix
  27. Add the beef stock and cook until it’s reduced to half
  28. Add salt and chopped tomatoes.
  29. Add heavy cream and reduce it down to half again.
  30. Add the steaks.
  31. Turn off the heat and let the steaks sit in the sauce for a couple of minutes.
  32. You can strain the sauce before serving if you don’t like the chunks of onions in it.
  33. 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.
  34. Get the potatoes into the oven for another 5 minutes to melt the cheese.
Download Recipe
Oven Temperature
225o Celsius

435o Fahrenheit

“Norwegian Strawberries” with vanilla sauce

Norwegian Strawberries with vanilla sauce

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.

Next slides contains strawberry Videos

Norwegian Strawberries with vanilla sauce

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.

Strawberry with heavy cream Video

This recipe is considered as one of the classic desserts for a Norwegian summer.

Strawberry with ice cream Video

It’s often served on hot summer days. Vanilla ice cream is my favorite flavor for this dish, and it would work great with most people.

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!

Directions

  1. Clean and slice/cut strawberries in 4-8 pieces
  2. Shake/toss them in sugar
  3. Add them to a fitted dessert glass. (I use a martini glass for this recipe)
  4. 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!

Thomas Haarr

ChefNorway

I would love if you make this recipe and tell me, and everyone who visit
how much you love it!

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