— 5 Ancient grains

Food Studio's house chef, Magne Ilsaas, is sharing his recipes from the menu that was served on the evening of sourdough and ancient grains. The main theme in the menu was ancient grains, and as always- the best ingredients the season had to offer.

Nettle soup

4 servings

120g nettles
120g parsley root
120 g onions
500ml of good vegetable stock
1/2 tsp caraway seeds
Salt & Pepper
Splash of white wine
Pumpkin seeds
Olive oil

When you pick the nettle leaf, make sure to use the fresh, young ones.
Blanch the onions in olive oil, add the parsley root, nettle leafs, caraway seeds and the vegetable stock.
Boil the leafs and the parsley root until they are soft, and give them a spin in the blender. Run the soup through a fine strainer to get a smooth texture to the soup.
Bring it to a boil and add taste with white wine, salt and pepper.

Garnish the soup with some toasted pumpkin seeds and a bit of sourcream.
Serve with crisp bread on the side.

Smoked mackerel on rye bread with horseradish sauce

4 servings

2 slices of rye bread
200g of smoked mackerel
8 slices of beetroot

Horseradish sauce

1 slice of dry white bread
150 g horseradish
30 ml of milk
1/4 ts sugar
1 tbs white wine vinegar
200 ml Creme fraiche

Blanch the beets, but only long enough so they still have some bite.
Slice the rye bread in triangles.
Blend all the ingredients for the sauce.

Spread some of the horseradish sauce on the bread, and layer the rest of the ingredients and top it off with some more of the pepper root sauce.

Wheat bread with pate of pork, bacon, wild mushrooms and dandelion leafs

4 servings

Fresh young dandelion leafs
4 slices good wheat bread
200 g Pate
50g Bacon cubes
80g Wild mushrooms
Warm the pate in the oven.
Crisp the bacon in a pan.
Fry the mushrooms in some butter.
Layer it on top of the wheat bread.
Dandelion leafs with some olive oil on the side

Potatoballs wrapped in cured ham, salted leg of lamb, kohlrabi and beets

1kg of potatoes
150 – 200 g of barley flour
Cured ham
400 salted leg of lamb
100 g kohlrabi
100 g beets
Salt & Pepper
Peel the potatoes and run them through a meat grinder.
Use cheesecloth and squeeze out all the water.
Mix in the barley, salt and pepper.
The dough need to be firm but not to firm. A good way to check this is to make a small sample and boil it for a couple of minutes. It should just hold, and not become too dense.

Make small potato balls, ca 80 – 100 g, and boil them in meat stock for 30 – 40 minutes. When they are done, wrap them in cured ham, and heat in the oven for a couple of minutes.

Trim down the leg of lamb into 100g chops. Vacuum seal them with some rosemary, and sous vide them on 60 C for 3 hours.

Peal the kohlrabi and the beets and cut them in to 0,5 cm cubes.
Boil them, but leave some bite.
Salt and pepper to taste.

Cream cheese mousse with blackcurrants, emmer biscuits and sorrel
4 servings

200g Norwegian, fresh cream cheese ( Nyr )
4 eggs
4 plates of gelatin
1 vanilla pod
50 g sugar

Wisk the eggs, sugar and vanilla seeds stiff and fluffy, and add the cheese little by little.
Soak the gelatin in cold water and mix it with some of the cheese. Add it to the rest of the mixture.
Fill it in glasses and leave to set in the refrigerator for at least two hours.

Emmer biscuits
25g emmer flour
25g soft butter
25 powdered sugar
25g egg whites
Mix flour, butter and powdered sugar until combined, and add the egg whites little by little. Spread thinly out on silicon mat or baking paper, and cook on 175 degrees until golden. When the biscuits are hot, you can shape them the way you like.

Sorrel leaves and flowers