Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

Serves 4

3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley

Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.

Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.

Serves 4

600 g salmon fillet
1 leek
4 tomatoes
1 dl 10% sweet cream
4 dl sour cream
1 clove of garlic
¼ tsp white pepper
1 tsp salt
1 tbsp butter

Put the salmon fillet in a casserole greased with butter, with the skin-side down. Mix the sweet and sour cream with the seasoning. Slice the tomatoes and leeks and place the slices on the fish fillet. Pour on the cream sauce.

Bake at 200 degrees for 30 minutes. Serve with boiled potatoes or rice.

8-10 servings

Shell:
200 g butter
100 g grated cheese
1 dl 10% sweet cream
5 dl flour
2 tsp baking powder

Filling:
250 g mushrooms
2 tbsp butter
1 sweet red pepper
200 g grated cheese
2 dl 10% sweet cream
4 eggs
1½ tbsp oregano
1 tsp black pepper
1½ tsp salt

Mix the soft butter with the grated cheese, sweet cream, and flour mixed with baking powder. Mix into an even dough. Press the dough into a 26-cm diameter pie pan covered with baking paper.

Chop the mushrooms and brown for 2-3 minutes in butter. Chop the sweet pepper into cubes. Place the mushrooms, sweet pepper and grated cheeses in layers onto the dough. Mix the sweet cream, eggs, and seasoning. Pour onto the pie.

Bake in a 200-degree oven for 30-35 minutes, until the filling has coagulated.