— Kveldsmat

Chef Stina Vaa Rom with her helpful assistant Lise, have shared the recipes for the wonderful new Nordic cuisine dinner they served for the event on the 8th of February. Stina represents the kitchen of Den Andre Cafeen («the other cafe») which serves a wonderful seasonal organic menu from Tuesdays to Saturdays.
Photos: Jim Hensley

Hokkaido Soup with honey roasted pumpkin seeds and parsley oil
Makes approx. 1 liter

Hokkaido Soup

300 g hokkaido pumpkin from Ramme gaard farm
100 g celeriac
100 g onion
2 heads garlic
2 dl organic cream from Kolonihagen
4 dl water (or more for a thinner consistency)
Salt, pepper, apple cider vinegar and broth to taste

Place finely chopped onion and garlic with coarsely chopped root vegetables in water. Boil until soft then puré with immersion blender. Mix in cream and broth. Add salt, pepper and vinegar to taste.

Honey Roasted Pumpkin Seeds
100 g pumpkin seeds
1 tbsp summer honey from Ramme gaard farm
1 tsp salt
1 tsp oil

Warm the honey until liquid consistency. Mix in salt and oil. Turn in the pumpkin seeds. Spread over a baking tray with wax paper and bake at 160°C for 15 minutes or until golden brown and “puffy”.

Parsley Oil
50 g parsley from Finstad
1 dl oil

In a blender, puré parsley with half of the oil until smooth. Mix in the rest of the oil. Pass through a sieve to collect the flavoured oil.

Sunny Soft Boiled Egg with Canola Mayonnaise and Wild Garlic

2 egg yolks
1 tsp apple cider vinegar
0,5-1 tsp salt
0,5 tsp pepper
1-2 tsp finely chopped wild garlic
0,25 dl cold-pressed canola oil. (for more canola taste use more cold-press than neutral oil)
1,5 dl neutral canola oil (for ex. Helios baking oil)
2 tbsp water (or more for a thinner consistency)

Bring all ingredients to room temperature. Whisk together all ingredients except for the oils. Pour the oils in a thin stream over the egg yolk mixture while whisking at full speed until the mayonnaise thickens. Flavour with more vinegar and spice if necessary. Eventually, sweeten with apple juice.

Pearl Barley Salad
with fried Grøstad sausages and ”Tykkmelk” Dressing
Approx. 4 portions

Pear Barley Salad
2 dl Holli dried pearl barley
4 dl water
2 ts dried vegetable broth or salt
200 g beetroot
100 g swede
200 g celeriac/parsley root (or any other root vegetable)
150 g apple
red onion to taste

Clean and dice root vegetables. Drizzle with oil and salt and place on a baking tray with wax paper. Bake in oven at 160°C for 20 minutes or until softened.
Rinse pearl barley with cold water and place in a casserole with 4 dl water and salt or broth. Cook on low heat with the lid on for approx. 15 minutes. Let stand off heat for 15 minutes or more, until the barley is softened.

2 dl fresh herbs (dill, thyme, mint, parsley)
1 head garlic
1 dl olive oil
0,25 dl apple cider vinegar
1 tsp sugar
2 tsp salt

Finely chop herbs and garlic together. Place in a bowl and whisk in olive oil. Clean and dice the apples. Use lemon juice to avoid discoloration. Blend into the herb oil.

Yoghurt and ”tjukkmjølk” dressing
1,5 dl Røros ”tjukkmjølk” (fermented milk, kefir)
1,5 dl yoghurt
1 dl herbs (for example parsley, thyme, mint, coriander)
0,5 tsp salt
0,5 tsp sukker
1 tbsp oil

In a blender, puré the herbs, the oil and 1 tbsp of the yoghurt until a smooth, green color is obtained. Blend in the rest of the yoghurt, the ”tjukkmjølk” as well as the salt and sugar.

Variety of Grøstad sausages
Cut into thick chunks and pan fry or bake in oven until cooked thoroughly. Serve warm with Pearl Barley Salad.

Warm Paté from Grøstad
topped with crispy bacon and baked beets

Warm Paté with Topping
1 pk Grøstad paté
100 g bacon
25 g kale

Chop bacon into small bits and fry in pan. Add inn chopped kale and continue frying. Salt and pepper to taste. Spread onto paper towels to soak up extra fat and to keep the bacon crispy. Bake the paté in an oven until warm.Top with a sprinkle of bacon and kale.

Baked Beetroot
200 g beet
1 tsp caraway
1 tsp salt
pinch pepper
1 tsp honey
qs oil or butter

Cut the beet into quarters and sprinkle with salt, pepper, honey and oil or butter. Bake in oven at 160°C for 20 minutes or until softened. Serve with warm paté.

Selection of Cheeses with Carrot Marmelade

Carrot Marmelade
500 g carrot
375 g sugar
0,5 dl buckthorn sirup

Clean and rasp the carrots, then boil in water. Take approx. 2 dl of the carrot water and boil with the sugar. Add the carrots and continue cooking until soft. Add buckthorn sirup to taste.

Sour Cream with Hazelnut Crisp and Fresh Black Currant Jam
Makes 4 portions

Sour Cream
2,5 dl ”skjørost” from Rørosmeieriet
1 dl ”tjukkmjølk” from Rørosmeieriet (or Røros rømme)
1 dl organic cream from Kolonihagen
1 tbsp sugar
1- 2 tsp natural vanilla sugar or 1 vanilla pod

Hazelnut Crisp
0,5 dl millet/oat mix
0,5 dl chopped hazelnuts
1 tbsp Røros butter
1 tsp cinnamon
1 tsp sugar

Melt butter in a casserole. Brown all ingredients until golden and crispy.

Fresh Black Currant Jam
2 dl black cuurant
1-2 tbsp sugar

Mix together constantly until sugar dissolves in the berry juice.

To create a 100% organic menu in Oslo is a huge challenge; and as far as we can tell, only Maaemo has managed to do this on a daily basis. We were very lucky to have help from experienced organic chefs and thankful for the wonderful root vegetables and honey from Ramme Gaard, the meat from the happy pigs at Grøstad Gård, dairy products from Røros meieriene, cereal products from Holli Mølle, eggs and herbs from Finstad, mustard and orange marmalade from Hagegata Cooperative and apples from Kongsgården. Otherwise, most of these raw materials can be purchased at Røtter on St. Hanshaugen, a store with a wide range of organic foods.