Dishes perfect for an evening of hygge

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.