Blackberry Apple Pie
Story
My family has always loved apple pies. Normally we would eat it during the season of Norwegian apples around mid-september. Juicy red apples grown on the hillside of the beautiful fjords of Norway, or just a regular tree in someones garden. Since blackberries are ripe and in season at the same time I combine the two into this lovely pie.
Measurements
400g butter (soft and cubed)
400g granulated sugar
One teaspoon vanilla
Eight eggs
350g all purpose flour
Two teaspoons baking powder
Eight to ten, red apples
Two tablespoons ground cinnamon
Four tablespoons granulated sugar
800g blackberries (fresh or frozen)
400g granulated sugar
One teaspoon vanilla
Additional Information
Servings: 20 pieces
Preparation time: 30 minutes
Baking time: 50 minutes
Cooking time: 10-40 minutes
Total time: 1,5-2 hours
Baking Temperature:
180o Celcius
355o Fahrenheit
Directions
Mix berries, sugar, and vanilla in a cooking pot. Heat up and stir until it’s boiling.
Drain and separate the juice from the berries. Keep both parts.
Peel and cut apples into apple boats. Cover the apples with sugar and cinnamon. Blend, so it gets on every apple.
Preheat the oven, so the cake is ready to go straight in when it’s time.
Add sugar and cold diced butter. Mix this until it has a white color. (at least 5 minutes)
Add a few drops of vanilla, and start by adding one egg.
Start mixer at low speed. When the first egg is mixed, mix in add another. Repeat this with every egg.
While mixer is running at high speed, sift in white flour.
Pour batter into the cake form. I use a square that covers the whole baking plate. About 20x30cm.
Spread the batter evenly, and add apples in 5 rows in the longest direction. Add berries in between the lines of apples.
The cake should go straight into the preheated oven.
Let it cool for 30 minutes before you cut the cake into squares and top with berries. Place in a deep plate and add the blackberry juice.
Finish with a sprinkle of powdered sugar and sever right away!
The berry mixture you could quickly heat up and mix within 10 minutes, though I would suggest to cook it for at least a half hour. It will thicken the sauce and flavors would come all together in the perfect texture.
A quick recipe for berry coulis
400g mix of blueberries, blackberries, and raspberries.
400g refined sugar.
Add a few drops of liquid vanilla extract.
Directions:
– Mix all the ingredients in a medium-sized casserole and bring to a boil.
– Let it simmer for about 30 minutes.
– Use a sift to separate the juice from the berries.
– Pour onto a ”chefs” squeeze bottle
– Cool in fridge for 24 hours
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ChefNorway’s Carrot Cake
Story
I love nachos, and usually, I go for nachos when I eat at a Mexican restaurant. I’ve worked out a special spice-mix, fried tortilla chips and a delicious look you won’t find in many Mexican restaurants. I believe it’s a favorite among most, so trying this will bring some smiles from nacho lovers. This one has the crisp, the spice, the cheese and the colors to blow anyone’s mind.
Measurements and Ingredients
Measurements
475 grams of all-purpose flour
600 grams of refined sugar
400 ml. soya oil/canola oil
Six eggs
2.5 tablespoons baking powder
2.5 tablespoons baking soda
1.5 tablespoon ground cinnamon
200 grams of crushed walnuts
750 grams of shredded carrots
Last two ingredients don’t need to be accurate.
Addition Information
Servings: 20 pieces
Preparation time: 20 minutes
Baking time: 50 minutes
It should cool for 2 hours.
Total time: 1 hour+
Baking Temperature:
180o Celcius
355o Fahrenheit
Directions
Start by crushing walnuts and shredding carrots with a food processor. (by hand it’s a lot of work)
Mix sugar and oil, followed by adding the eggs one at a time while mixer is going
Add in cinnamon, baking soda, and baking powder.
Use a tablespoon and add flour to the mix, while mixer is going.
Finish by adding shredded carrots and crushed walnuts.
Pour batter into a long pan, or two round cake pan. I use an adjustable form without a bottom.
If it looks like you have too much batter, use leftovers in a few cupcakes forms.
Bake in the oven. Fifty minutes for long panned cake, 25-35 minutes for cupcake size.
When the cake is finished baking let it cool for two hours. Make cream cheese frosting fresh for when you’re going to use it for the cake
Remove the cake from the pan/form and cut it into two layers
Add it to a plate and start filling the layers with cream cheese frosting.
Finish with a thick layer of cream cheese frosting on top of the cake. I’ve spilled the sponge in two half’s to get a four-layered cake.
Finish with a few strawberries on top and some powdered sugar.
Cream Cheese Frosting
Measurements & Ingredients
500 grams of butter
(room tempered will save you time)
800 grams of cream cheese
1000 grams of powdered sugar
Two teaspoons vanilla
Directions
– Add powdered sugar, vanilla, room tempered butter, and cream cheese to a mixer bowl.
– Mix until it has a smooth texture.
(The time it takes to mix may be longer than you think.)
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Pacifical Dream
Story
A good dessert that will fill your body with vitamins and antioxidants. Not only is it good, but a great way to bring in an extra helping hand from a younger family member. Many would probably call this a ”fruit salad,” but since my recipe focus on fruits found along the coast of the Pacific Ocean, I gave it a different name. Hawaii is known for its sweet Pineapple, New Zealand for their green kiwi fruit, South America for bananas, and California for the Oranges.
Measurements and Ingredients
Measurements
One Pineapple
Four Kiwis
Two Bananas
One Orange
A handful of grapes
Four Scoops of premium vanilla ice cream
50 ml. of strawberry and orange juice.
Addition Information
Servings: 4
Preparation time: 10 minutes
Total time: 15 minutes
Directions
Dice a pineapple into small triangles.
Wash and clean the grapes. (If served to children grapes must be cut)
Dice kiwis, bananas, and oranges.
Start by adding pineapples at the bottom of 4 dessert bowls.
Add one large scoop of ice cream.
Blend strawberries in orange juice, then add it to the dessert bowl.
Add grapes, bananas, kiwis, and oranges.
I decorate with a rolled waffle cookie and a little bit of chocolate sauce, or a berry coulis.
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ChefNorway’s Italian Pizza Roll
Story
As a child, my mother sometimes made pizza rolls. They were always delicious with lots of flavors. I now wanted to come up with my own family pizza roll recipe. I combined the best pizza ingredients into a fat juicy, flavorful pizza roll. Gouda, mozzarella, Parma prosciutto ham, and fresh garden cut herbs familiar with pizza all over the world.
Measurements and Ingredients
Measurements
Pizza Sauce
50 ml. olive oil
5 grams of fresh oregano
25 grams of fresh green basil
A half of a red onion
A half of a yellow onion
One can of chopped tomatoes
100 grams of tomato paste
Measurements
Pizza doug
600 grams of double 00 flour
25 grams of fresh yeast
One teaspoon salt
50 ml. olive oil
350 ml. water
Filling inside the rolls
50 grams of prosciutto ham
200 grams of shredded mozzarella
Topping per roll
100 grams of shredded Gouda
25 grams of fresh mozzarella
Addition Information
Servings: 15-20 pieces
Preparation time: 30 minutes
Baking time: 16 minutes
Cooking time: 20 minutes
Total time: 1,5-2 hours
Baking Temperature:
230o Celcius
450o Fahrenheit
Directions
Start by adding olive oil and chopped onions to a medium hot pan.
Then add in fresh cut oregano, a can of tomatoes and tomato paste.
Let this sauce cook at medium heat for about 20 minutes. Make sure to stir now and then.
Let’s make pizza dough while pizza sauce is cooking.
Add flour, yeast, salt, olive oil and hot tap water to a mixer bowl.
Mix at low speed for 1 minute, then 4 minutes at maximum speed.
When done mixing let it rest for 5-10 minutes, take dough off the hook.
Cut prosciutto ham into strips. (You could use bacon instead of ham if you want)
Add fresh cut basil to the pizza sauce.
Roll out the pizza dough long and thin.
I use a brush to brush the pizza sauce all over the pizza dough.
Add ham to one half of the pizza dough, and shredded mozzarella to the other half.
Roll it up, nice and tight. Split into 12 rolls.
Get a baking plate with a baking paper. The first layer is shredded cheese
Add a little cayenne pepper over the cheese.
Place a roll on top of the cheese.
Add mozzarella, and top with more shredded cheese. You could add fresh cut basil as well.
Bake for about 16 minutes.
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Raspberry Lemon Mousse
Story
Lemon mousse is one of my favorite desserts. It’s fresh, a little heavy and it has that sweet lemon flavor. I’ve added the flavors of the raspberry coulis. Raspberry lemon mousse would be a perfect dessert to end a new years evening with friends and family. I try to create a firework decoration, as well as the flavor of the raspberry coulis sinks through the delicious mousse.
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
Three tablespoons of raspberry coulis
Addition Information
Servings: 6 pieces
Preparation time: 10 minutes
It should cool for 2-3 hours.
Total time: 3 Hours
Directions
Start by adding cream and sugar (50g) to a mixer bowl. Whip it into a smooth cream.
Add sugar (125g), egg yolks, lemon juice, lemon zest and raspberry coulis to a separate bowl.
A tip is not to cut all the way through the lemon. Keep it together and squeeze. You’ll avoid lemon seeds in your mixture this way.
Mix this until it gets a blended color.
Bring water to boil, and add gelatin. Whisk it in while hot.
Add to your lemon mixture, and whisk again.
Add your whipped cream, and blend in with your mixture.
Finish by whisking in the egg whites.
You could let it rest in the bowl, or fill dessert glasses. Let it cool in the fridge.
Homemade Berry Coulis
Measurements & Ingredients
400 grams of blueberries, blackberries, or raspberries.
400 grams of refined sugar.
Add a few drops of liquid vanilla extract.
Directions:
– Mix ingredients in a medium-sized casserole and bring to a boil.
– Let it simmer for about 30 minutes.
– Use a sift to separate the juice from the berries.
– Pour onto a ”chefs” squeeze bottle
– Cool in fridge for 24 hours
Add to french toasts, and deserts like this one.
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