Norwegian Dumplings (also known as raspeballer, ball, kumler or komler) is a great vehicle for tasty sauses and gravies. We cooked it with salted cod and a Peruvian salad.
But because Martin is feeling lazy, he had Magnus help him. And these boys don't do cooperative cooking very well! Let's hope their friendship will survive this episode.

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Raspeballer Recipe:

A big pot of simmering salt water or stock
750 g raw potatoes
300 g boiled potatoes
3 dl Barleyflour
2 tbsp Wheteflour
1 tsp salt

Have a large pot with boiling stock or salt water ready for you dumplings. Grate your potatoes into a bowl, and when you're done try to squeeze as much liquid out of the potatoes as possible. Add your flour and salt and mix until combined.
Form your dumplings gently between your hands - you can add a piece of cooked pork fat or bacon in the middle of your dumpling for a little extra surprise.
Add your dumplings to the pot and reduce the heat to a low simmer. Cook for about 30-40 minutes, remove a ball and cut it in half to make sure they are boiled through. Enjoy!

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Pan Fried Cod:

Cod filet
Salt and pepper

Salt and pepper your cod filet on both sides. Fry in a pan with some butter on medium to high heat for about 2-3 minutes on each side. You want the flesh of the fish to be flakey and cooked all the way through.

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Peruvian salad:

Onion
Cucumber
Avocado
Chili
Lime
Fresh herbs, preferably mint and parsley leaves

Quarter your onion and cucumber and slice into thin wedges. Cut your avocado into small cubes and slice your chili into very thin rings. Add everything to a bowl and mix in some lime juice and your best extra virgin olive oil. Add your chopped herbs and enjoy!