Recipes from our kitchen.
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34 of 34 recipes
AI-generated illustrationSapidus Pizza Master Dough – 48H
Long-fermented pizza dough with Caputo Nuvola, Caputo Cuoco and Manitoba Oro. Autolyse, about 70% hydration and separate water for the yeast and salt give a detailed method for pizza night.
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AI-generated illustrationPizza sauce – simple uncooked tomato sauce
Margherita, fresh mozzarella and basil. A useful starting point for a short bake in a hot pizza oven.
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AI-generated illustrationPizza sauce – cooked tomato sauce with garlic and oregano
Crisp home-oven pizza, Norwegian tray pizza, ham, mushrooms and minced meat. Use 60–80 g per round pizza.
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AI-generated illustrationPizza sauce – spicy tomato sauce with pul biber
Diavola-inspired pizza with spicy salami, peppers and red onion. Also good with sautéed mushrooms.
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AI-generated illustrationPizza sauce – crème fraîche with garlic
Sautéed mushrooms, thinly sliced potatoes, bacon, onions or fully cooked chicken.
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AI-generated illustrationPizza sauce – ricotta, Parmesan and lemon
Blanched spinach squeezed dry, courgette, ham or mushrooms. Also good with rocket added after baking.
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AI-generated illustrationPizza sauce – mild béchamel with Parmesan
Fully cooked chicken, blanched and drained broccoli, ham or browned mushrooms. Be moderate with additional cheese.
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AI-generated illustrationRoast potato wedges with crisp edges
Golden potato wedges with soft centres, olive oil and a gentle touch of rosemary or thyme. Space on the tray and dry potatoes do more for the crust than large amounts of seasoning.
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AI-generated illustrationExtra-crisp roast potatoes with bicarbonate of soda
Parboil potatoes with a little bicarbonate of soda, steam-dry them and shake to roughen their surfaces. In the oven, the outer layer becomes a golden crust around a soft centre.
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AI-generated illustrationHomemade mashed potatoes
Soft, fluffy mashed potatoes with warm milk and a little butter. Use floury potatoes and mash by hand for a good texture without turning the mash gluey.
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AI-generated illustrationBoiled potatoes – tender without falling apart
A good boiled potato is tender all the way through and holds its shape on the plate. Choose similar sizes, use gentle heat and let the potatoes steam-dry before serving.
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AI-generated illustrationBaked potato with crisp skin
A whole potato with crisp skin and a fluffy centre. Bake without foil and open it as soon as it is ready so the steam can escape.
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AI-generated illustrationCrispy smashed potatoes
Small potatoes are boiled until tender, pressed flat and baked until golden. The uneven edges develop a good crust while the middle stays soft.
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AI-generated illustrationPan-fried leftover potatoes
Yesterday’s boiled potatoes become golden and crisp in a hot pan. Leave them undisturbed long enough to develop a crust before turning.
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AI-generated illustrationItalian meatballs in tomato sauce
Juicy meatballs of burger mince and finely knife-chopped steak, with Parmesan and oregano. Brown the meatballs first, then let them finish cooking in a rich tomato sauce.
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AI-generated illustrationPasta with marinated pork tenderloin and ajvar
Browned pork tenderloin, mild ajvar and tomato make a rich pasta dish. Onion and celery give the sauce a good foundation, while a little pasta water brings everything together at the end.
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AI-generated illustrationPasta in a hurry – quick meat and tomato sauce
A rich meat and tomato sauce for days when time is short. Good browning, cooked tomato purée and a little vegetable stock seasoning give plenty of flavour without slow cooking or ready-made jarred sauce.
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AI-generated illustrationRoasted Juanita tomato soup
Small, sweet tomatoes spend time in the oven before becoming a rich soup. Onion, garlic and a little tomato purée build depth, while a cautious splash of acidity brings the flavour together.
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AI-generated illustrationSan Marzano tomato soup
A simple soup from the tin: whole peeled San Marzano tomatoes reduce with onion and tomato purée before stock is added. Smooth, warming and easy to adapt.
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AI-generated illustrationHearty chicken soup with root vegetables
Ready-roasted chicken becomes a proper meal with root vegetables, a little mild curry powder and a creamy finish. Some vegetables are mashed to give the soup body.
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AI-generated illustrationChicken, lentil and vegetable soup
A generous soup with chicken thighs, red lentils, potato and vegetables. Ginger and warming spices give direction; coconut milk provides a rounded finish.
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AI-generated illustrationCreamy fish soup with salmon and white fish
A rich fish soup with mild stock, finely cut vegetables, firm white fish and salmon. Cream and crème fraîche add roundness; egg yolks give the final silky finish.
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AI-generated illustrationNorwegian beef stew with beef knuckle
A gently cooked stew of beef knuckle, root vegetables, mushrooms and rich stock-based gravy. An earlier kitchen version, using a different treatment of the meat from our Bœuf Sans Vin.
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AI-generated illustrationFocaccia all’anima di lasagna
Cold-fermented focaccia with a moist crumb, olive oil and a gentle flavour of Parmesan and herbs. Made to accompany lasagne, soup and good stews.
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AI-generated illustrationMoist sourdough rolls
A simple dough of wheat flour, water, salt and active sourdough starter. Small rolls with a crisp crust and a moist, irregular crumb.
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AI-generated illustrationBrussels sprouts with crisp bacon
Good browning, a tender centre and small pieces of crisp bacon. A little lemon or orange at the end freshens the sprouts and lightens the dish.
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AI-generated illustrationHomemade beef stock
Roasted beef or veal bones, vegetables and plenty of time produce a deep brown stock for soups, sauces and stews. Strain, reduce to suit its use and quickly chill what you want to save.
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AI-generated illustrationBœuf Bourguignon Sans Vin v1.0
A rich stock-based stew with chuck, separately braised skirt steak, unsmoked pancetta, vegetables and mushrooms. Without wine or added sugar, normally without a thickener.
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AI-generated illustrationRagù alla Bolognese v1.0
Slow-cooked ragù with beef, pork, unsmoked pancetta, soffritto and Parmesan. Without wine and normally without milk. Juicy and rich for pasta and lasagne.
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AI-generated illustrationPasta Fresca all’Uovo – 100 % durum v1.0
Fresh egg pasta made from finely milled durum wheat and whole eggs. Kneaded by hand, rested in the fridge and rolled through a hand-cranked pasta machine.
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AI-generated illustrationNorwegian sausage and potato stew v1.0
A warming stew with potatoes, sausages, root vegetables and chicken stock. Use floury potatoes, thin potato shavings or a little instant mashed potato powder for a hearty consistency.
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AI-generated illustrationLasagne alla Bari
Slow-cooked ragù, plenty of béchamel and closely fitted pasta layers. The name recalls a good lasagne in Bari; this is our Bolognese-influenced interpretation, not a claim to a separate regional classic.
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AI-generated illustrationThai red curry with chicken
Rich coconut, red curry paste and juicy chicken thigh. Mushrooms are browned, vegetables retain a little bite, and lime and basil go in at the very end.
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AI-generated illustrationCreamy potato gratin
Thin slices, creamy sauce and golden cheese on top. Asterix potatoes become tender while the slices hold together. Sweating the onion first makes a noticeable difference.
Read moreThree guides to keep close by.
AI-generated illustrationThe right cut. The right heat.
From fillet to oxtail. Search Norwegian and English names to find the right beef for a steak, roast or slow-cooked stew.
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AI-generated illustrationMore depth in your food. Salt under control.
Understand strength, dilution and reduction. Choose the right base for your stew, sauce or fish soup.
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AI-generated illustrationIt tastes almost right. What is missing?
Adjust in small steps. Find help when food tastes flat, salty, sour, sweet, bitter or too hot.
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