Crunchy nut cake with a sauce of sea buckthorn and honey
Nut cake
100 g hazel nuts
50 g apples
½ cup honey
4 eggs
Place the hazel nuts in a flax cloth and crack them using a wooden spoon. Rinse and dice the apples.
Mix apples, nuts and honey in a bowl and add the eggs. Pour the batter into a cold, greased frying pan. Use an iron pot as a lid as you make sure it covers the frying pan and cake completely. Place firewood around the pan and pot and cook for 20 minutes.
Sauce of sea buckthorn and honey
½ cup cream
½ cup honey
100 g sea buckthorn berries
Mix cream and honey in a pot. Let it simmer and keep stirring until the mixture is smooth. Add the sea buckthorn berries and leave the cream to cool. Serve a slice of nut cake with whipped cream and drizzles of sauce.
Store this sauce somewhere cold and it will keep till the next day.
Blueberry pancake with sauce of sea buckthorn and honey
125 g wheat flour
½ teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted butter
125 g blueberries
6 tablespoon honey
50 g sea buckthorn berries
Fresh milk for the whipped cream
Cold, left-over sauce of sea buckthorn and honey
Whisk flour, salt, eggs and milk well. Add some of the blueberries, the sea buckthorn berries, melted butter and honey to form a batter. Leave it to rest somewhere cool for about 20 minutes.
Heat a frying pan over the fire. Melt a little butter and pour a little batter onto the pan. Bake the pancake for about 2 minutes, then sprinkle a little blueberries on top of it. Turn the pancake and bake for another minute. Finish baking alle the pancakes.
Whipped cream: Put the fresh milk somewhere warm overnight. Skim the cream with a wooden spoon and then whisk it undtil you have whipped cream.
Sea buckthorn, blueberry and rose hip jam
500 g whole rose hips
100 g sea buckthorn berries
150 g blueberries
2 tablespoon honey
1 cup water
Trim the rose hips, cut them lengthwise and remove the seeds. Trim the sea buckthorn berries and blueberries. Cook all the berries with the water in a pot for about 30 minutes until tender.
Mash the berries with a wooden spoon. Add the honey and cook the jam for another 5 minutes. Remove the pot from the fire and cool the jam.
Store the jam somewhere cold and it will keep 2-3 days.
Apple, rowanberries and raspberry jam
200 g apples
50 g rowanberries
300 g raspberries
2 tablespoon honey
1 cup water
Trim the rowanberries. Rinse and dice the apples. Cook the berries and the apples with the water in a pot for about 30 minutes.
Mash the mixture with a wooden spoon. Add the honey and cook the jam for another 5 minutes. Remove the post from the fire and cool the jam.
Store the jam somewhere cold and it will keep 2-3 days.
Stewed blackberries, rose hips and apples
200 g blackberries
200 g rose hips
200 g apples
1 cup water
1 cup milk
2 tablespoon honey
Rinse the apples, remove the cores and dice the apples. Trim the rose hips, cut them lengthwise and remove the seeds. Cook apples, rose hips and blackberries with the water in a pot for about 15 minutes.
Mash the fruit with a wooden spoon. Add the honey and remove the pot from the fire. Serve the stewed fruit with fresh milk.
Elderberry soup with croutons and whipped cream
1 kg pripe elderberries
10 cup water
2 apples
½ cup honey
A mixture of flour and water to thicken the soup
Remove the coarse stalks from the elderberries. Cook them for about 20 minutes over a low heat, then strain through a flax cloth to reserve the juice. Bring the soup back to the boil and add honey to taste.
Rinse the apples and remove the cores. Cut them into bitesized pieces and add them to the soup. Let it cook 5 minutes, but don't let the apples boil to a mash! Stir a little flour with water and mix with the soup to bind.
Serve with whipped cream and toasted bread cubes.
1 cup = 150 ml approx.
Ribe VikingeCenter's 2012 project 'Nordic food is Viking food' is supported by Region Syddanmark.