1. Vegetable burgers (Vegetarian) 2 portions: 1 small onion, rasped 2 carrots, rasped 2 potatoes, rasped 100 g celery root, rasped 1 egg 3 regular spoon whole wheat, rough 1/5 ts pepper 1/ ts salt 1 regular spoon margarine

2. Serve vegetable burgers for dinner with boiled potatoes or fresh baked whole wheat bred and salad or for example coleslaw. Cranberry jam, pickles, tomato sauce, or creamed spinach or a salad, will taste good as a side dish. 1. Rinse and clean the vegetables. Use a grater to rasp the vegetables. 2. Mix the vegetables together with egg, flour and pepper. Let the mixture swell for about 5 minuets. Add salt and mix. Make four-six round, flat burgers, about 1 cm thick. 3. Fry the margarine in a pan until it is light brown and fry the burgers on low heat, ca. 10 minuets on each side.

3. Stew (Healthy cooked meath) 2 portions: 250 g bone free meat, in dices 50 g salted meat, in dices (optional) 5 dl water 1/5 ts salt 1 onion, coarsely chopped 4 potatoes, in dices 1-2 carrots, in dices 2 slices turnips, in dices (optional) 1 slice celery root, in dices ½ leek finely chopped A small dash pepper 1 regular spoon curled parsley. coarsely chopped

4. It takes a little time to cut every thing that is going into this stew, but when it is done, it is an easy dish to serve to many people. Instead of fresh vegetables you can use a frozen vegetable mix. Dark meat, like pork, beef or lam, is best for this stew. Bits of sausages or leftovers from different types of meat can also be used. Serve the stew with fresh baked bread. 1. Boil the water and add the meat, salt and onion. Let it nearly boil for about ½ hour. 2. Rinse, clean and cut potatoes and vegetables. Add potatoes, carrots, turnips and celery root to the pot. 3. Continue to almost boil until the potatoes are ready, this takes about 15 minuets. 4. Add leek and let it nearly boil for 5 more minuets. 5. Add pepper and salt according to taste. Sprinkle some curled parsley on top before you serve the dish.

5. Fish gratin (Fasting periods) 2 portions: 1 dl unboiled macaroni (optional) 2 ½ dl milk 1 ½ regular spoons flour, wheat ½ ts salt A dash pepper 1/5 ts muscat, grounded 2 eggs ca. 300 g fish fillets, in pieces 1-2 dl boiled vegetables in pieces (optional) 2 regular spoons crispbread (optional) Casserole, 1 ½ liters In the oven: 170 degrees celsius on the lowest level for 40 minuets.

6. To eat homemade fishgratin is for many luxurious on a regular day. Because it takes a little while to make such a gratin, but it tastes really good. This is something we should set of some time to do form time to time. It can be made both with or without macaroni and with fresh or boiled fish. You can also add some boiled vegetables if you want. If you use neither macaroni or vegetables, you should use 400 g fish. If you want an especially fluffy gratin, you can divide the eggs, whip the whites stiff and mix it carefully into the gratin right before it goes into the oven. Serve the fish gratin with boiled potatoes and a carrot- and orange salad. It also taste good with boiled carrots and cauliflower or broccoli. 1. Boil the macaroni as described on the box. 2. Whip together cold milk and flour in a pot until it does not have any lumps. Boil while stirring. 3. Add salt, pepper and muscat and cool the sauce. 4. Mix in the eggs, fish pieces, macaroni and boiled vegetables. 5. Pour everything over into a greased casserole and sprinkle with crispbread. 6. Roast until the gratin is golden.

7. Veiled peasant girls (without fire) 2 portions 1 ½ dl crispbread or easy boiled oatmeal 1 regular spoon sugar 2 regular spoons almonds, finely chopped ½ ts cinnamon (optional) 1 ½ dl apple sauce (see recipe underneath) 1 ½ whipped cream Apple sauce: ½ kg apples, cleaned ½ dl water ½ dl sugar 1 ts vanilla (optional)

8. 1. Apple sauce: Remove the core, peel the apples and cut them in thin slices or dices. Place them in a bowl of cold water with a little lemon juice or salt until you have cut all the apples. This prevents the apples from turning brown. Remove the water. 2. Boil the apples together with ½ dl fresh water until they are tender, 10-15 minuets. Stir to mash the apples. Its ok with a few small pieces. 3. Add the sugar and the vanilla and boil once more. 4. Leftovers can be placed in cartons, glasses etc and placed in the freezer. 5. Veiled peasant girls: Mix crispbread or oatmeal, sugar and almonds in a frying pan. Fry until the mixture is golden/brownish, on low temperatures. Stir constantly to avoid the mixture being burned. Add the cinnamon. Cool the mixture. 6. Whip cream until its fluffy. 7. Place apple sauce, fried crispbread/oatmeal and whipped cream in layers in a bowl or servings bowls.

9. Meatballs in brown sauce (Specific for holidays) 2 portions 250 g minced meat ½ ts salt A dash pepper 1/5 ts ginger 1/5 ts muscat 1 regular spoon potato starch 1 ½ water/milk 1 regular spoon margarine Brown sauce: 1 regular spoon margarin 2 regular spoons flour, wheat 3-4 dl water 1 bouillon cube A dash pepper

10. Meatballs is traditionally served with boiled potatoes and cabbage stew or mushy peas. Boiled vegetables is also common. And many say cranberry jam is a must together with this dish. 1. Brown sauce: Start with the sauce. Let the maragarine get brown in a pot, add the flour and stir until it is brown. 2. Take the pot of the stove and add about half of the water. Stir to remove lumps and boil. Add the rest of the water and the bouillon cube and stir well. Boil and add pepper as wanted. 3. Meatballs: Mix the minced meat together with salt, spices and potato starch. 4. Add the water/milk, a little at the time, stir well. 5. Dip a regular spoon in cold water and form the mix into round cakes. 6. Fry the meatballs until brown on each side and place them into the sauce. 7. Let the meatballs almost boil in the sauce for about 10-15 minuets, until they are cooked.