750 grams minced beef
1,25 kg potatoes
300 millilitres of yoghurt
2 table-spoons of flour
1 handful of chopped parsley
1 tea-spoon of paprika powder
1/2 tea-spoon of cumin powder
1/2 tea-spoon of savory (NO and DK = Sar, DE = Bohnenkraut)
Making Bulgarian Musaka (Мусака)
Set the oven to 200 degrees Celsius Chop the onions and the tomatoes into small pieces and cut the peeled potatoes into 1 centimeter thick dices. Fry minced beef and onions in a bit of oil until it the mince has become browned and transfer the lot into a large oven dish. Add spices, parsley, plenty of salt and pepper, chopped tomatoes and diced potatoes. Mix it all up and add about 300 millilitres of water. Leave to cook for 45 minutes in the pre-heated oven.
While the Musaka is cooking in the oven, you can make the top layer. Whisk the eggs, flour and yoghurt together with a bit of salt until it becomes a smooth paste. When the 45 minutes are up and most of the water has disappeared from the dish, take the Musaka out and add the top layer to the dish. Put the dish back into the oven for another half hour or until the top has browned nicely. Serve with some more yoghurt and enjoy!
1 yellow onion
600 grams of potatoes
3-4 slices of bacon
4-6 champignons (depending on size)
2,5 deciliters of crème fraîche
40 grams of Norwegian brown cheese
400-500 grams of red meat in cubes
Making Beef stew with Brown Cheese
Peel potatoes and carrots and cut them into big cubes, the champignon you cut in slices. Add potatoes and carrots to a casserole with boiling water and boil shortly until they are a little tender. This way they won’t take to long to cook through in the finished stew.
Finely chop onion and bacon and add it to a casserole where you let it sizzle away on medium heat until golden in colour. Add diced beef and let brown in the pan, add some butter if the grease of the bacon does not suffice. When the meat has gotten some colour you add potatoes, carrots and mushrooms and let fry for 5 minutes while stirring occasionally. Finally you add the crème fraîche and finely chopped brown cheese. Leave to boil until the vegetable and the meat is tender and the sauce begins to thicken. This shouldn’t take long now that you have pre cooked the vegetables (which by the way is up to you).
Add salt and pepper by taste, sprinkle some freshly cut chives on top and serve with a side of lingonberry jam.