Haakon Skaar, Receipes, Burgers and other nice little meals/

Recipes

Ingredients

Burgers
Onion (s)
Garlic
Salad or Chinese cabbage
Paprika
Salad- or burger dressing
(BBQ Sauce)
Spice
    Pepper
   Thyme or
    Basil,
    Estragon,
or some other similar of your own favourite

Tomato
Pickles
Mayonnaise

Gratinated burgers
Cut cabbage and onion (s) and garlic in fine slices
Warm some olive-oil in a frying-pan together with a small amount of butter , (for the taste)
Butter last higher temperature when added to oil.

Put sliced garlic in the pan

Put in the burgers and fry quickly in the oil / butter

Turn burgers and put on newly grinned pepper and herb-spice

Reduce heat and add more pepper / spice. (if needed)

Turn burgers now and then. They ought to be crispy but juicy

Put some sliced cabbage, onion and paprika on a piece of bread

Add a small amount of dressing of your own favourite

Place burgers upon the salad

Put on 1 -2 slices of cheese and put the burgers in a pre warmed stove

225 degree C until cheese is melted and golden

(or you may use a micro if you like).

Meanwhile warm the pan and put some sliced onion and paprika in

When burgers is done put some barbecue sauce on top of the burgers

Add onion / paprika mix

As finery put on some chopped pickles and fine tomato boats, ( here I have used one cherry tomato, split in 8 formed as a "flower"). May be you would like to add some sliced butter-frizzle champignon and decorate with some fine stripes of mayonnaise on top. A dash of Parmesan cheese on top may be great as well.

Ingredients

2 TB. Sp. sugar
1 tsp. Fine chopped garlic
1 tsp. fine chopped ginger
½ - 1 tbsp. vinegar
2 DL Soy saws
2 dl Tomato ketchup
1 tsp. tbs. dry mustard
2 tbs. light syrup

BBQ Sauce
Measure the ingredients
Please do this before you start cooking. You will be in lack of time later.
Warm a casserole

Caramelise the sugar. Take care and don’t burn!

Add garlic and ginger.

Add vinegar, soy saws, tomato ketchup and mustard

cook until sugar is melted.

Add syrup and cook for about 2 min.

This sauce is excellent to fried meet and fish.
In addition to most BBQ meals.
It can be used at once after cooking-
or it can be stored in air tight glass in the refrigerator for at least a couple of months.

Ingredients
1 small box Chestnut purée (400 g)
3 dl Milk, 2 big eggs
90 g (1 dl ) sugar
2 tea spoons of vanilla sugar
100 g of dark chocolate
1dl of full cream

Chestnut Cream

1: Stir the chestnut purée soft with about 1/2 dl of milk.
2: Beat together egg, the rest of the milk and the sugar. If you use sweeten chestnut purée, reduce the amount of sugar.
3: Stir the egg cream over the heat until it starts to get tick.. Avoid boiling.
4: Allow it to cool down a bit and mix it together with the chestnut purée.
5: Rasp the chocolate and mix most of it with the chestnut mousse, keep the rest as finery.
6: Apportion the mousse in tall glasses and put it in the fridge until it's completely cold.
7: Whip the full cream stiff and squirt a top on each glass. Sprinkle the rest of the chocolate and it serve cold.

Ingredients

1 1/2 cup of sugar
4 eggs
1 stick of vanilla og
1 - 2 tea spoons or vanilla sugar
2 small boxes of sweet full cream
( about 1 / 2 dl )
1 - 2 plates of gelatine

Nougat

200 g Hazel nuts or almonds
200 g Sugar
5 Tb spoons of water

Ice Cream

Divide Yolks and white
Add sugar to the yolks whip them white together with vanilla.
Add the cream and continue whipping until cream is stiff. ( Do not overdo unless you love butter ).
in another bowl, whip the egg whites until so stiff that you may turn the bowl upside down without pouring anything out.
Turn the whites gently into the cream.
Now take the gelatine and put it in cold water for some minutes. Take them out, squeeze out water and put them back in a cup. Warm it carefully to melt the gelatine stirring continual. And pour in in a thin strip down in the cream while stirring gently until all is well worked in.

Now you may flavour the cream as you like with your favourite stuff.
Than fill form, and put in the freezer. for 1 hr or more according to the size of the form.

You do not need to add gelatine, but it will get a nicer consistence if you attend to turn the form on a plate before serving. In that case, Dip the bottom of the form in hot water for some seconds to release the ice cake, put the plate over the opening of the form and turn it upside down. Decorate as you like.

Suggestions to flavour:

Brandy. Fruit puree, nuts, nougat, chocolate,  caramel,   you name it !!

Nougat

Put the nuts ( cracked) into a wide pan and roast then until golden.
Put then into a kitchen towel and rub the thin brown shell off.
warm a casserole and put in the sugar and water stir until it is getting brown.
Add the nuts and cook some some minutes, ( Do not burn ).
When ready, spread the nougat on a greased ( oiled ) plate and allow it to cool. Do not use oil with strong taste. Sun flower oil is nice.

When cold, grind if in the food processor to crush the nougat to suitable fragments.
Add the nougat , and turn it into the cream.
Fill suitable forms and put it in the freezer compartment.
If you want to "turn" the cream like a ice cake, allow it to stand over night.

Ingredient:

Slices of bread
White Goat Cheese
Mutton Sausage
Tomato
Butter
A nice oil, Virgin, Grape Seed

Goat Cheese Sandwich

Put some butter on the slice of bread if you like
Lay on some mutton sausage (frilled), together with fine boats of tomato and some Goat Cheese.
Drip 1 - 2 tea spoons of oil over the sandwich and allow it to rest for a minute or two before serving.

Ingredient:

Slices of bread
Sliced Cured Ham
or similar laid on meat
Salad
Cheese
( Parmesan would be great )
Tomato
Ginger
Peanut Oil.
( Butter )

Cured Ham Sandwiches

If you like, smear some butter on a slice of bread

Rip salad and ham in strips and place it on the bread.

Cut tomato in 4, and slice a boat in thin slices. Place a suitable amount on the bread.

Scratch some ginger and Cheese on top of the bread.

Sprinkle with 1 to 2 tea spoon of peanut oil.

For extra flavor, you may roast some mixed nuts on a frying pan, crush them, and add to the sandwich. If you like, you can use something other than peanut oil. Try Sunflower or Virgin oil

Ingredient:

Tomatoes, (Sun dried/ fresh)
Mushrooms
Garlic
Paprika
Meat, ( laid on like: ham, bacon, salami or similar)
Black Olives
Cheese, ( Mozzarella)
Olive oil.
Herb Spice

Pizza Topping
(Enhance take-away pizza)

Frozen take-away pizza may not be the greatest and most exiting thing on earth, but if you use the following tip, You will bring it up to a higher division. And take-away stuff will never be the same

Cut sun dried tomatoes and mushrooms in fine slices ant put it in a bowl together with rinsed cloves of garlic.
Sprinkle with olive oil, and allow it to soak while the stove warms up. Turn the mix now and than to disperse the oil. Add more oil if necessary.

Spread the mix over the pizza.
followed by Meat, Paprika, Black Olives, and fine slices of Mozzarella.

At last give it a touch of Herb Spice of your own choice, and sprinkle the pizza with the remaining oil.

Cook it as described or until the pizza is golden brown.
If wanted, sprinkle some dressing over the pizza after it's done . Here I have used some garlic dressing.

Ingredient:

Eggs
Cheese
Bacon
Sun dried tomatoes
Garlic
Milk / water

Cheese Pan

Beat together egg with 1 tbs. milk or water per egg.
Brown fine dices of bacon, garlic and tomatoes in a hot pan with some butter or oil.
Pick it out of the pan and pour in the eggs. Allow it to coagulate a bit and add 1 cup of fine chopped cheese.
Top it with the bacon / tomato mix and reduce the heat.
Cover with a lid and allow the content to get golden.

Ingredient:

Saveloy
Onion
Garlic ( If you want)
Mushroom
Cherry Tomatoes
Spice, ( Pepper, salt, herb spice.

Whole fried Saveloy

Grind some pepper on the Saveloy.
Brown it is some butter in a frying pan until it gets a nice colour.
Place it in a greased fire-resisting form.
slice onion and mushrooms in fine slices and place them around the Saveloy.
Divide tomatoes in halves and put them in the form over the mushrooms and onions (and peeled whole cloves of garlic?)

If your health allows it, sprinkle a little dash of salt over it and may be the herb spice.
Add some limps of butter
And fry it in hot stove for 20 - 30 minutes 200° C. ( 392° F ).

		Recipes
Ingredients Burgers Onion (s) Garlic Salad or Chinese cabbage Paprika Salad- or burger dressing (BBQ Sauce) Spice Pepper Thyme or Basil, Estragon, or some other similar of your own favourite Tomato Pickles Mayonnaise		Gratinated burgers Cut cabbage and onion (s) and garlic in fine slices Warm some olive-oil in a frying-pan together with a small amount of butter , (for the taste) Butter last higher temperature when added to oil. Put sliced garlic in the pan Put in the burgers and fry quickly in the oil / butter Turn burgers and put on newly grinned pepper and herb-spice Reduce heat and add more pepper / spice. (if needed) Turn burgers now and then. They ought to be crispy but juicy Put some sliced cabbage, onion and paprika on a piece of bread Add a small amount of dressing of your own favourite Place burgers upon the salad Put on 1 -2 slices of cheese and put the burgers in a pre warmed stove 225 degree C until cheese is melted and golden (or you may use a micro if you like). Meanwhile warm the pan and put some sliced onion and paprika in When burgers is done put some barbecue sauce on top of the burgers Add onion / paprika mix As finery put on some chopped pickles and fine tomato boats, ( here I have used one cherry tomato, split in 8 formed as a "flower"). May be you would like to add some sliced butter-frizzle champignon and decorate with some fine stripes of mayonnaise on top. A dash of Parmesan cheese on top may be great as well.
Ingredients 2 TB. Sp. sugar 1 tsp. Fine chopped garlic 1 tsp. fine chopped ginger ½ - 1 tbsp. vinegar 2 DL Soy saws 2 dl Tomato ketchup 1 tsp. tbs. dry mustard 2 tbs. light syrup		BBQ Sauce Measure the ingredients Please do this before you start cooking. You will be in lack of time later. Warm a casserole Caramelise the sugar. Take care and don’t burn! Add garlic and ginger. Add vinegar, soy saws, tomato ketchup and mustard cook until sugar is melted. Add syrup and cook for about 2 min. This sauce is excellent to fried meet and fish. In addition to most BBQ meals. It can be used at once after cooking- or it can be stored in air tight glass in the refrigerator for at least a couple of months.
Ingredients 1 small box Chestnut purée (400 g) 3 dl Milk, 2 big eggs 90 g (1 dl ) sugar 2 tea spoons of vanilla sugar 100 g of dark chocolate 1dl of full cream		Chestnut Cream 1: Stir the chestnut purée soft with about 1/2 dl of milk. 2: Beat together egg, the rest of the milk and the sugar. If you use sweeten chestnut purée, reduce the amount of sugar. 3: Stir the egg cream over the heat until it starts to get tick.. Avoid boiling. 4: Allow it to cool down a bit and mix it together with the chestnut purée. 5: Rasp the chocolate and mix most of it with the chestnut mousse, keep the rest as finery. 6: Apportion the mousse in tall glasses and put it in the fridge until it's completely cold. 7: Whip the full cream stiff and squirt a top on each glass. Sprinkle the rest of the chocolate and it serve cold.
Ingredients 1 1/2 cup of sugar 4 eggs 1 stick of vanilla og 1 - 2 tea spoons or vanilla sugar 2 small boxes of sweet full cream ( about 1 / 2 dl ) 1 - 2 plates of gelatine Nougat 200 g Hazel nuts or almonds 200 g Sugar 5 Tb spoons of water		Ice Cream Divide Yolks and white Add sugar to the yolks whip them white together with vanilla. Add the cream and continue whipping until cream is stiff. ( Do not overdo unless you love butter ). in another bowl, whip the egg whites until so stiff that you may turn the bowl upside down without pouring anything out. Turn the whites gently into the cream. Now take the gelatine and put it in cold water for some minutes. Take them out, squeeze out water and put them back in a cup. Warm it carefully to melt the gelatine stirring continual. And pour in in a thin strip down in the cream while stirring gently until all is well worked in. Now you may flavour the cream as you like with your favourite stuff. Than fill form, and put in the freezer. for 1 hr or more according to the size of the form. You do not need to add gelatine, but it will get a nicer consistence if you attend to turn the form on a plate before serving. In that case, Dip the bottom of the form in hot water for some seconds to release the ice cake, put the plate over the opening of the form and turn it upside down. Decorate as you like. Suggestions to flavour: Brandy. Fruit puree, nuts, nougat, chocolate, caramel, you name it !! Nougat Put the nuts ( cracked) into a wide pan and roast then until golden. Put then into a kitchen towel and rub the thin brown shell off. warm a casserole and put in the sugar and water stir until it is getting brown. Add the nuts and cook some some minutes, ( Do not burn ). When ready, spread the nougat on a greased ( oiled ) plate and allow it to cool. Do not use oil with strong taste. Sun flower oil is nice. When cold, grind if in the food processor to crush the nougat to suitable fragments. Add the nougat , and turn it into the cream. Fill suitable forms and put it in the freezer compartment. If you want to "turn" the cream like a ice cake, allow it to stand over night.
Ingredient: Slices of bread White Goat Cheese Mutton Sausage Tomato Butter A nice oil, Virgin, Grape Seed		Goat Cheese Sandwich Put some butter on the slice of bread if you like Lay on some mutton sausage (frilled), together with fine boats of tomato and some Goat Cheese. Drip 1 - 2 tea spoons of oil over the sandwich and allow it to rest for a minute or two before serving.
Ingredient: Slices of bread Sliced Cured Ham or similar laid on meat Salad Cheese ( Parmesan would be great ) Tomato Ginger Peanut Oil. ( Butter )		Cured Ham Sandwiches If you like, smear some butter on a slice of bread Rip salad and ham in strips and place it on the bread. Cut tomato in 4, and slice a boat in thin slices. Place a suitable amount on the bread. Scratch some ginger and Cheese on top of the bread. Sprinkle with 1 to 2 tea spoon of peanut oil. For extra flavor, you may roast some mixed nuts on a frying pan, crush them, and add to the sandwich. If you like, you can use something other than peanut oil. Try Sunflower or Virgin oil
Ingredient: Tomatoes, (Sun dried/ fresh) Mushrooms Garlic Paprika Meat, ( laid on like: ham, bacon, salami or similar) Black Olives Cheese, ( Mozzarella) Olive oil. Herb Spice		Pizza Topping (Enhance take-away pizza) Frozen take-away pizza may not be the greatest and most exiting thing on earth, but if you use the following tip, You will bring it up to a higher division. And take-away stuff will never be the same Cut sun dried tomatoes and mushrooms in fine slices ant put it in a bowl together with rinsed cloves of garlic. Sprinkle with olive oil, and allow it to soak while the stove warms up. Turn the mix now and than to disperse the oil. Add more oil if necessary. Spread the mix over the pizza. followed by Meat, Paprika, Black Olives, and fine slices of Mozzarella. At last give it a touch of Herb Spice of your own choice, and sprinkle the pizza with the remaining oil. Cook it as described or until the pizza is golden brown. If wanted, sprinkle some dressing over the pizza after it's done . Here I have used some garlic dressing.
Ingredient: Eggs Cheese Bacon Sun dried tomatoes Garlic Milk / water		Cheese Pan Beat together egg with 1 tbs. milk or water per egg. Brown fine dices of bacon, garlic and tomatoes in a hot pan with some butter or oil. Pick it out of the pan and pour in the eggs. Allow it to coagulate a bit and add 1 cup of fine chopped cheese. Top it with the bacon / tomato mix and reduce the heat. Cover with a lid and allow the content to get golden.
Ingredient: Saveloy Onion Garlic ( If you want) Mushroom Cherry Tomatoes Spice, ( Pepper, salt, herb spice.		Whole fried Saveloy Grind some pepper on the Saveloy. Brown it is some butter in a frying pan until it gets a nice colour. Place it in a greased fire-resisting form. slice onion and mushrooms in fine slices and place them around the Saveloy. Divide tomatoes in halves and put them in the form over the mushrooms and onions (and peeled whole cloves of garlic?) If your health allows it, sprinkle a little dash of salt over it and may be the herb spice. Add some limps of butter And fry it in hot stove for 20 - 30 minutes 200° C. ( 392° F ).