Cauliflower soup (Blomkålsuppe)

Ingredients (3 servings):
1 cauliflower, in florets
6 dl water
1 tbs minced onion
2,5 tbs butter
4 tbs (1/4 cup) flour
5 dl reduced cauliflower stock
5 dl light veal or chicken stock
1 dl whipping cream
freshly ground white pepper

Cook the prettiest florets in lightly-salted water until tender, about 10 minutes. Reserve for garnish. Strain and measure the cooking liquid. Reduce to 5 dl (2 cups). Sauté onion until shiny in butter along with the remaining cauliflower cut into small pieces. Stir in the flour. Gradually add both kinds of stock. Bring to a boil, lower heat and simmer soup about 10 minutes. Stir in the cream, then season with salt and pepper. Just before serving, add the florets. Heat through. Serve with white bread.

Barley flour porridge (Byggmelsgrøt)

Ingredients (4 servings):
1 l water
1 dl milk
3 dl barley flour

Combine water and milk in a saucepan and bring to a boil. Whisk the flour into the boiling liquid, and cook until thick and shiny. Simmer 10-15 minutes. Season with salt. Serve with syrup or sugar and butter.

Fish au Gratin (Fiskegrateng)

Ingredients (4 servings):
3 ss butter
5 ss flour
4 dl full fat milk
1 ts salt
0,5 ts nutmeg powder
3 eggs
5 dl (or more) cooked fish
1,5 dl breadcrumbs
1 ts butter

Preheat the oven to 160 degrees C. Melt the butter and add the flour. Gradually whisk in the milk and seasonings, make sure there are not getting lumps. Bring to a boil, whisking until thick. Stir in the fish. Beat the egg and stir into the mixture. Grease a 1 liter ovenproof dish and sprinkle bottom and sides with breadcrumbs. Pour the fish mixture into the prepared dish. Smooth the top with a rubber spatula, sprinkle with breadcrumbs and dot with butter. Bake for 40 minutes. Serve with boiled potatoes and grated carrots and melted butter.

Christmas pork ribs (Juleribbe)

Ingredients (4 servings):
2 kg pork ribs
3 tsp salt
2 tsp pepper

Start 1 or 2 days before serving. Saw all the way through the bone so the ribs can be pulled apart for serving. Create routes on the rind, cut through the rind and a bit down in the blubber with a sharp pointed knife (it is easiest to do this when the rib is half frozen). Rub with plentiful salt and pepper 1 or 2 days before roasting, make sure the spice comes down firmly between the rind and bones, cover it and keep cool.

Pour 2 dl (3/4 cup) water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 - 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 - 2 1/2 hours. Leave for 20 minutes before carving.

Quite often the rib gets a crispy rind by itself, if not you can do the following at the end of cooking time: Set the pan higher in the oven and increase the temperature to 250 ° C or use the oven grill. Have a close look at the rib so you do not burn the rind, if only a part of the rib has got a crispy rind, these part can be covered with foil so that they are not getting burned.

Serve with boiled potatoes, juice from the roasting, sauerkraut or red cabbage, and mustard. For a really Christmas meal you usually also add pork sausage patties, Christmas sausages, apples and prunes. These can be cooked along with rib the last 20 minutes.

Sour Cream Porridge (Rømmegrøt)

Ingredients (4 servings):
5 dl sour cream (high fat)
2 dl flour
5 dl hole fat milk
1 tsp salt

Simmer sour cream careful for 15 minutes (covered). Sift over half of the flour. Simmer until the butterfat begins to leach out. Skim the fat of, as much as you need on top of the porridge when serving. Sift the remaining flour in to the pan, bring to a boil and stir. Bring the milk to a boil. Add the milk to the porridge slowly when stir continuously. Whisk until smooth. Simmer about 10 minutes. Season with salt. Serve with the fat, sugar, cinnamon, flatbread and some salt and dry meat.