Normann Food Exhibition : 12 Summer Recipes

Few days ago, Danish design brand Normann Copenhagen launched the Normann Food Exhibition – a culinary concept that will run at their Flagship Store throughout July. Here are their 12 yummy Summer recipes presented with pictures of beautifully styled food served in Normann Copenhagen tableware.

 

Apple Trifle
6 SERVINGS

Apples 10
Oat flakes 6 tbsp.
Hazel nuts 4 tbsp., chopped
Sugar 2 tbsp.
Licorice powder 1 large tbsp.
Cream 2,5 dl.

Peel the apples, remove the core and slice the apples into pieces. Cook the apples in a pan with a little water and the sugar while stirring until it becomes a smooth porridge. Leave to cool. Roast oat flakes, hazel nuts, sugar and licorice powder in a pan until golden. Leave to cool. Alternately layer the apple porridge and oat crumble in a glass, top off with whipped cream and optionally a sprinkle of licorice powder. Serve cold.

Tapenade
BELL PEPPER TAPENADE

Red bell peppers 3
Garlic 2 cloves
Parmesan 30 g., finely grated
Olive oil 4-6 large tbsp.
Salt & pepper According to taste

Halve the bell peppers and fry them on a dry hot frying pan until tender. Remove the skin and blend the flesh with the rest of the ingredients until the texture is smooth. Season with salt and pepper.

BASIL PESTO

Basil 1 bundle or pot
Garlic 2 cloves
Pine nuts 125 g.
Parmesan 6 large tbsp., finely grated
Olive oil 4 dl.
Salt & pepper According to taste

Blend basil, garlic and part of the olive oil until the texture is smooth. Chop the nuts finely and stir into the mixture along with parmesan and the rest of the olive oil. Season with salt and pepper.

OLIVE TAPENADE

Olives 20-30 black seedless
Capers 1 tsp.
Olive oil 4 tbsp.
Lemon juice 1 tsp.
Salt & pepper According to taste

Blend olives, capers and lemon juice finely and mix with the olive oil. Season with salt and pepper.

Sandwich

PUMPKIN SEED ROLLS

APPROX. 8 PCS

Pumpkin seed rolls Approx. 8 pcs.
Crème fraîche 1 dl.
Yeast 25 g.
Milk 4 dl., lukewarm
Salt 1 small tbsp.
Olive oil 0.5 dl.
Pumpkin & Sunflower seeds 125 g., mixed
White flour 800 g.

Stir the yeast into the crème fraîche and add the milk, salt, oil and the seeds. Leave a few seeds for sprinkling on top of the rolls. Mix in the flour a little at a time, knead the dough and shape into small rolls. Leave to rise for an hour. Baste with oil and sprinkle the rest of the seeds on top. Bake in the oven for 15 minutes at 225 ̊C.

SANDWICH
INGREDIENTS FOR ONE SANDWICH

1 Pumpkin seed roll
Pesto
Mixed salad leaves
Avocado, sliced
Parma ham
Tomatoes, sliced
Bean sprouts
Bacon, optional

Slice open the roll, butter with pesto and add salad, ham and fried bacon according to taste. Top with avocado, tomato and bean sprouts, close the roll and serve.

Omelet

4 SERVINGS

Eggs 6
Asparagus 1 small bundle

Feta cheese According to taste
Salt & peber According to taste

Whisk the eggs and season with salt and pepper. Pour the egg mass in a hot frying pan and add the asparagus and feta cheese. Cook at medium temperature until golden. Serve with a piece of rye bread and a side of salad.

Tip!

Use the lid for the pan or a plate to flip the omelette over more easily.

 

Müesli

Oat flakes 200 g.

Almonds 100 g., chopped
Hazel nuts 100 g., chopped
Sunflower seeds 100 g.
Pumpkin seeds 100 g.
Durum wheat grains 100 g.
Raisins 100 g.
Acacia Honey 4 large tbsp.
Fresh raspberries According to taste

Roast all ingredients except the raspberries on a dry frying pan at a low temperature until golden. Leave to cool. Use as topping for yoghurt and garnish with fresh raspberries before serving.


Green Tea

 

 

INGREDIENTS PER CUP

Normann Tea Green Tea with Walnuts 1 tsp.
Lime 6 thin slices
Ginger 2 large
Fresh mint slices 2 twigs

Pour 80-90 ̊C hot water over the tea and leave to infuse for 4-5 minutes. Add mint, lime, ginger and serve.

 

 

 

Korv Stroganoff
4 SERVINGS

Potatoes 1 kg.
Onions 3 Large
Olive oil For frying
Strong paprika 1 tsp.
Ketcup 1 dl. perhaps slightly more according to taste
Sausages 800 g. (e.g. frankfurters)
Milk 4 dl.
Salt & pepper According to taste
Chives Garniture

Peel and cube the potatoes and boil in water until tender. Chop the onions and slice the sausages into small pieces. Fry onions and sausages in oil and add paprika, salt and pepper.Then add the potatoes and finally the milk and ketchup. Leave to simmer for approx. 10 minutes. Garnish with chives.

Grapefruit smoothies

 

2 SMOOTHIES

Grapefruits 2

Banana A half
Skimmed milk 2 dl.
Vanilla sugar1 tsp.

Halve the grapefruits and squeeze the juice from them by hand, or remove the peel and use a juicer. Peel the banana and blend it together with juice, milk and vanilla sugar in a blender until smooth. Serve cold.

 

 

Cookies
Approx. 12-16 pcs.

Flour 300 g.
Salt 0.5 tsp.
Baking powder 1 tsp.
Oat flakes 100 g.
Sugar 230 g.
Brown sugar 150 g.
Butter 240 g., room temperature
Eggs 2
Sundried cranberries 200 g.
Hazelnuts 200 g., chopped

Mix flour, salt, baking powder and oat flakes in a bowl. Mix sugar, brown sugar and butter with an electric hand mixer. Add one egg at a time into the sugarmixture.Then add the flour mixture while mixing. Roll the dough into small balls, place them onto a sheet of baking paper on a baking tray and flatten them slightly with the palm of your hand. Bake for approx. 25 minutes in the oven at 150 ̊C.

Tip!

Optionally add some chopped chocolate and liquorice powder to the dough.

Poppy seed pastries
10-12 PCS.

Butter 175 g., room temperature
Flour 525 g.
Salt 1 tsp.
Sugar 1 large tbsp.
Yeast 50 g.
Milk 2,5 dl., lukewarm
Egg whites For basting
Poppy seeds According to taste

Mix the butter and flour in a bowl and add the sugar and salt. Add the yeast to the lukewarm milk, stir until dissolved and add the flour mixture. Knead the dough thoroughly. Roll out the dough until it measures approx. 25×50 cm and spread it with a bit of butter. Fold 1/3 of the dough over the middle and then the final 1/3 of the dough over that to create a 50 cm long roll in three layers.Turn the roll over, and leave to rise for 1 hour. Baste with the egg whites and sprinkle with poppy seeds. Divide into pieces in your preferred size. Bake for approx.15-17 min. in the oven at 200 ̊C.

 

Courgette Salad
AS MAIN COURSE: 2 SERVINGS AS SIDE DISH: 6 SERVINGS

Courgettes 2
Lemon juice From half a lemon
Apple cider vinegar 1 tbsp.
Sugar 1 tsp.
Dijon mustard 1 tsp.
Canola oil 3 tbsp.
Feta cheese 100 g.
Flat-leaf parsley 1 dl.
Roasted pine nuts 75 g.
Salt & pepper According to taste

Slice the courgettes thinly using e.g. a mandoline slicer. Mix the lemon juice, apple cider vinegar, sugar, mustard, oil, salt and pepper together and dress the cougettes with the mixture. Garnish with cheese, parsley and pine nuts. Pour a little oil over the salad and serve.

Tip!

Ideal as a side dish for vegetable pies and steaks for example.

Strawberry ice cream with strawberry coulis
4 SERVINGS

Cream 5 dl.
Egg yolks 5, pasteurized
Sugar 200 g.
Vanilla pod 1
Strawberries 18 large (8 for the ice cream, 10 for the coulis)

Pour the cream into a pan. Split the vanilla pod and scrape out the seeds.Add the seeds to the cream and heat slowly. Mix the egg yolks and sugar in a bowl and whisk until it turns white. Pour the egg mass slowly over the cream and heat until almost at boiling point. Chop the strawberries, add them to the cooled mixture and pour it into an ice cream maker.

Take the remaining 10 strawberries and mash them with a fork together with a little sugar to make a delicious strawberry coulis to pour over the ice cream.

Photos © Normann Copenhagen

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