A great way to use up leftovers and very versatile. Quick and easy comfort food. Serve the potatoes with a salad and meat leftovers for a great meal.
A spicy sidedish recipe found on cookingchanneltv.com
A great way to serve potatoes found on frukt.no
Duchess Potatoes are mashed potatoes with added egg yolks, shaped with piping bag or knife and then roasted in the oven. A decorative new twist to your dinner.
Ask anybody south of the Mason-Dixon line to talk about side dishes and yams always come up. This variation on the usual theme brings together two of the King’s favorites.
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers.
These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although some varieties of sweet potato (Ipomoea batatas) are also called yam in parts of the United States and Canada, sweet potato is not part of the family Dioscoreaceae but belongs in the unrelated morning glory family Convolvulaceae.
Yams are monocots, related to lilies and grasses. Native to Africa and Asia, yam tubers vary in size from that of a small potato to over 60 kg (130 lb). There are over 600 varieties of yams and 95 percent of these crops are grown in Africa.
The differences between true yam and sweet potato “yam”
Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae family. Sweet Potatoes are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulaceae family. Therefore, they are about as distantly related as two flowering plants can be. Culinarily, yams are starchier and drier than sweet potatoes. The table below lists some differences between yam and sweet potato.
A fancy take on fried potatoes found on bhg.com/recipes/
Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on preperation time.
Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances. Acidity makes the milk thicker, gives it a tart flavor, and increases the shelf life by several days.
Ymer is named after the primordial being Ymir in Norse mythology. In 1937, dairy farmer E. Larsen in Hatting registered his new soured milk product as ymer; the name was then used by other dairies that began making the product.
Ymer is made with the help of a starter culture, which is added to skimmed milk (milk whose fat content is typically 0.1% and generally no higher than 0.5%). It is kept at 18° C until the pH drops to 4.6. The serum is broken down and drained after fermentation, and cream is added.
Unlike other fermented milk products, ymer is drained of its whey. That means that ymer has a higher content of solids, including protein, while the fat content stays at 3.5% as in whole milk.
Ymer is used in breakfasts, snacks, desserts, dressings and baking. The traditional breakfast topping is ymerdrys (“ymer sprinkle”), which is a mix of rugbrød breadcrumbs and brown sugar.
1 deciliter of ymer contains 146 kJ (35 kilocalories). It can be substituded with sour cream if impossible to get hold of.
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.
Availability Courgettes are at their best from June until September. Choose the best Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.
Prepare it Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It’s best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.
Store it Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.
Cook it Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.
Alternatives Try squash or marrow.
Leave out the ham and you might have a nice vegetarian dish here depending on how vegetarian your diet is. There are eggs and cheese here as well and if you leave those out too there isn’t much left to set your teeth into –Ted 😉
This dish can be served as a light lunch with wholemeal bread, or it can be used as a starter or accessory for a fish dish. Even common fishfingers will rise to the occation if paired with these vegetables.
This dish puts great demands on the raw materials, And needs some attention from the chef too. Preferably, the mushrooms should be so small that they can be roasted whole. If not, then cut them in half or four. From this recipe you can also learn what Mie de Pain is.
As I have mentioned before, my mother worked at Norway’s largest producer of mayonnaise most of her working life, so I grew up on the stuff. And as a Norwegian I also have a great love of cranberries, almost all of us do.
But mixing the two, well, I’m not all that sure really. But that’s just me. What ever blows your skirt up visitor, go for it if it tickles you fancy- Ted 😉
Whatever Norwegians eat on Christmas Eve, you can be pretty sure that two things are on the table. cranberry jam and mustard. And on many of those tables that mustard is homemade. Here you got three different versions of such mustards, ranging from strong to mild.