I found the recipe for green scallions in the old cookbook that my mother has from the housewifery school. It was made in a rim shape and you had to put cooked vegetables in the opening in the middle and serve with tomato sauce or ham sauce. I have modified it a little and think it goes very well as a starter. I have made it in portion forms and garnished it with crispy fried ham, pine nuts and grated Eiker Holtefjell XO.

Green edge:

350 g finsnittet mangold eller spinat

50 g finhakket basilikum

3 ss smør

5 ss hvetemel

2 dl væske (kraft fra dampingen tilsatt fløte).

Salt and pepper

3 egg

1 finhakket hvitløksfedd (var ikke i den opprinnelige oppskrften, men godt).

Steam chard or spinach and finely chopped basil in a little water. Strain the water and use it in the sauce.


Melt the butter with the garlic in a saucepan, add the flour and the liquid. Stir well and let it boil for a few minutes while stirring. Cool the sauce a little, before adding the green, salt, pepper and well beaten eggs.

Fill the green border mixture into a well-greased portion form or in a border form and bake in a water bath at 185 degrees for 45 minutes. Let it rest for a few minutes before putting it on plates or platters.

Slices of cured ham are placed on a baking tray covered with baking paper and placed in the oven at 200 degrees, until the ham has become crispy and has acquired a nice colour.

You will find lots of recipes for traditional food here.

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