Menu Get Away Spring 2015
Whey pancakes with fresh ricotta and wild herbs pesto.
Birch juice with fresh mint
Root vegetables cooked on birch branches with fresh sour cream with meadowfoam and a foraged salad.
Nettle soup with rooster broth, panfried flatbread (klappekake) and fresh butter with catsfood.
Honey crackers, freshly whipped cream and sautéed rhubarb
Homemade rhubarb wine
Whey pancakes (4pers.)
- 3 eggs
- 5 dl whey
- A little rapeseed oil
- Ca 2 dl spelt flour
Mix the ingredients, add more spelt to get a thick but runny consistency. Fry in a pan using a little butter or oil. Serve with ricotta and ramson oil. (Allium ursinum)
- Dandelion root
Dry the dandelion roots, roast them until golden brown and grind with a coffee grinder.
Panfried flatbread (klappekake)
- spelt flour
- whey (or water / milk)
- yeast or sourdough
- (any leftover oatmeal porridge)
Mix the spelt, salt and water to a thick consistense. Leave to rise for 1-2 hours if using yast, overnight if using sourdough. Use flour on hands and dough when shaping flat pieces for the grill. Grill on both sides and serve with Butter seasoned with Ground Ivy (Glechoma hederacea)
- baking soda
Heat the honey in a casserole to 135 degrees. Add baking soda and the mix will rise up. Scrape onto a baking plate, when the mix cooles it will turn crisp. If it sinks down and becomes chevy, try heating it again in the oven.
Milk – from a local farm (for cream, sour cream, ricotta and whey)
Cream – Røros Meieriet (for butter and whipped cream)
Spelt – freshly grinded and grown in Eidsvoll from Jøndal økologiske bakeri (for pancakes and bread)
Greens – foraged together with our guests
Vegetables – Røtter and Bergsmyrene Gård
Rooster, eggs and rhubarb wine – from local Eidsvoll heroes Britt and Øyvind
Honey –from Røisilien Bigård Minnesund
Photographs by Svein G. Kjøde