A summer dish from Madsen's full of sunshine!

Rhubarb
Trifle

Serves

6 people

Ingredients for trifle

600
g rhubarb

150
g brown sugar

1
lemon

Half
a vanilla pod (scrape out the seeds in the middle of the pod)

Amaretto
biscuits

Whipped
cream (for the top)

Vanilla cream - Crème anglais

250
ml cream

250
ml milk

3
egg yolks

50
g sugar

Preparation

1.    
Clean the rhubarb and cut it in pieces of 2-3 cm

2.    
Mix the rhubarb pieces with the sugar, vanilla and the peel of the
lemon.

3.    
Put the mixture on a tray with baking paper and bake in the oven at
150°C for 20 minutes.

4.    
When the mixture is finished, leave it to cool in the fridge.

Vanilla
cream

1.    
Mix all the ingredients in a pot and slowly heat it up on the stove.
Always stir the mixture so avoid it to burn. Stir until the mixture gets thick
and then take it off the stove and let it cool down

Serving

Use
a cocktail glass (or any other tall glass) and layer the rhubarb mixture with
the crème anglais and the amaretto biscuit. Top it with some whipped cream and
decorate with a strawberry or almonds. 

Recipe from Madsens

A Scandinavian Restaurant in London

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L O V E N O R D I C 

Recipe of the month from Madsens....

Norwegian “Kjøttkaker”/Meatballs

This month we will keep the food Norwegian inspired and one of the best loved Norwegian dishes are their beef meatballs.....

This recipe serves 4 people.


Ingredients:
 500g minced beef, 1 egg, 0.1 l milk, 2 tbsp potato flour, 200g finely chopped onion, season with salt, pepper, muscat nut and ginger powder

How to make:
 Mix the meat, egg, onion, potato flour and spices with a mixer for about 3 minutes. Then add the milk little by little and mix again until you have a smooth mixture. Put the meat mixture in the fridge for an hour. Form the meat to round balls (little larger then a golf ball) and pan-fry them until golden. Following this, you boil them in water for about 10 minutes or until they are finished. They should be cooked all the way through.

Gravy:
 Sieve the water you used to boil the meatballs in. The fry some onions in a pot and once golden pour some of the “meatballs stock” over. Let it boil for five minutes and gradually thicken with flour. Season to taste with salt, pepper and colour with gravy browner.

Serve the meatballs in the gravy and enjoy with new potatoes and seasonal vegetables

With thanks from Madsen - A Scandinavian Restaurant in London

www.madsenrestaurant.com

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lovenordic