Dishes per­fect for an evening of hygge

Friday - - Well-being -

RISENGRØD

‘This is a rice “pud­ding” we eat as a main course in win­ter,’ says chef Mar­i­anne Brond­sager Mussi, who pro­vided these two tra­di­tional recipes.

1 l full-fat milk

180g rice (short-grain pud­ding rice or sushi rice)

100ml water

¼ tsp salt

Cold but­ter and cin­na­mon sugar, to serve

Mix the in­gre­di­ents and boil while stir­ring con­tin­u­ously for 15 min­utes. Cover, turn off the heat, and leave for 30-40 min­utes un­til thick. Add but­ter and sugar on top.

BOLLER I KARRY (MEAT­BALLS IN CURRY SAUCE)

FOR THE MEAT­BALLS:

300g ground chicken

½ large onion, chopped

1 egg 100ml milk

4 tbsp flour

¾ tsp salt

½ tsp pep­per

600ml water

FOR THE MILD CURRY SAUCE:

20g but­ter

½ small onion, chopped

3 tsp mild curry pow­der

2 tbsp flour

100ml whipped or dou­ble cream

1 ap­ple, cut in small cubes

Rice, to serve

Mix the meat­ball in­gre­di­ents to­gether very well, and let the mix­ture cool in the fridge for an hour. When ready to cook, bring the water to the boil. Form the meat­balls with a ta­ble­spoon. Dip the spoon in the water to help shape the meat­balls. Cook the meat­balls in boil­ing water for 10-12 min­utes. Once cooked, drain them, but keep some of the meat­ball stock for the sauce. Melt the but­ter in a pan, add onion, curry pow­der and flour, and cook on low heat. Add the hot stock and boil the sauce for a few min­utes, stir­ring, un­til thick­ened and the flour has cooked. Add the cream and the ap­ple and pour over the meat­balls. Serve with rice.

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