Categories
Recipes

Fresh Homemade Pasta

This fresh homemade pasta is surprisingly easy and quick to make and tastes amazing. It certainly brings back memories of Italy for me.

Fresh homemade pasta. Kai Hesthammer.

Fresh Homemade Pasta

A simple recipe for delicious, fresh pasta.
Prep Time 40 mins
Cook Time 2 mins
Resting Time 30 mins
Total Time 1 hr 12 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 484 kcal

Ingredients
  

  • 2 ½ cups Semolina, "00" flour, or a mix
  • 4 Eggs
  • 1 tbsp olive oil
  • 1 tsp fine salt

Instructions
 

  • Mix the flour and salt and pour most of it on the countertop. Make sure to leave some of it out, as you might not need it all.
    Semolina flour for homemade pasta
  • Make a divot in the middle of the pile of flour large enough for the eggs and oil.
    Semolina flour with divot for homemade pasta
  • Crack the eggs and pour the oil into the divot and whisk them together with a fork.
    Semolina flour and eggs for homemade pasta
  • Mix in the flour. Make sure to keep the "walls" of the pile intact as you go so you don't spill the wet dough onto the counter. Keep pushing flour underneath the dough to prevent it from sticking. If it does, just scrape it up at the end and knead it into the dough.
  • Knead the dough until it is even and add the remaining flour until it is slightly sticky. You will likely have some left over.
  • Shape the dough into a ball and wrap it in plastic wrap. Let rest for 30 minutes at room temperature. You can also refrigerate it for up to a day.
    Ball of fresh pasta dough
  • Roll the dough out to a thin sheet. Keep covering both sides with a thin layer of flour to avoid it from sticking to the counter or rolling pin.
    Rolled out fresh pasta dough.
  • Once the dough is thin enough, cover both sides of the dough in flour one last time then fold it over several times. This will make the cutting far easier and faster. The flour is important to ensure the dough doesn't stick together when folded and cut.
    Folded fresh pasta dough.
  • Cut the folded dough into thin strips.
    Cut fresh pasta dough.
  • Unfurl the folded pasta strips before cooking. If it is lumped together when placing it in the water, it will likely lump together when cooked.
    Unfurled pile of fresh homemade pasta.
  • Boil in water for 1-2 minutes.
  • Strain and enjoy with whatever toppings you like!
    My favorite is pesto or butter and freshly groud parmesan.
Keyword Pasta
Categories
Recipes

Overnight Oats

Super simple; super delicious. These overnight oats are perfect for bringing to work or for a relaxing weekend breakfast.

Note: The optional ingredients are the ones I use, but it is very easy to substitute these for whatever flavors you enjoy the most.

Overnight Oats

These overnight oats are really easy to make and taste amazing. The single recipe results in one decent sized serving for one person.
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Breakfast
Cuisine Non-Specific
Servings 1 – 2 people
Calories 452 kcal

Equipment

  • Container with lid

Ingredients
  

  • cup Plain Greek yogurt
  • ½ (heaping) cup Steel-cut or rolled oats
  • cup Milk
  • ½ tsp Vanilla extract
  • 1 pinch Salt
  • 1 tbsp Chia or flax seeds *(optional)
  • 2 tbsp Shredded coconut *(optional)

Instructions
 

  • Mix all the ingredients in a container with a lid.
  • Put in the fridge overnight. (They are also good made the same day, but the steel-cut oats tend to be on the firm side).
  • Enjoy!

Notes

*The optional ingredients are what I use in mine, but once the plain recipe has been followed you can add whatever you think tastes good.
You can also add sugar, syrup, honey, or other sweeteners if you want it to be a bit sweeter.
Keyword Easy, Overnight Oats, Quick
Categories
Recipes

Pizza Crust

Homemade pizza crus, Kai Hesthammer.

Pizza Crust

This simple pizza crust recipe makes enough for one large, delicious pizza.
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Course Main Course
Cuisine Italian
Servings 1 large pizza
Calories 970 kcal

Ingredients
  

  • 2 cups Flour
  • 1 tbsp Quick rising yeast
  • ½ tbsp Oregano
  • ½ tbsp Garlic powder
  • ½ cup Milk
  • ½ cup Water lukewarm

Instructions
 

  • Mix all the dry ingredients in a large bowl, then add the milk. Add water until the dough is just slightly sticky.
  • Add pizza sauce and whatever toppings your heart desires.
  • Top it off with some cheese.
  • Bake at 450 °F for 15-17 minutes.
  • Enjoy!
Keyword Pizza
Categories
Recipes

Custard

This custard recipe is super simple and quick to make. Great for eating on its own or to be used in Skoleboller or other baked goods.

Homemade custard, Kai Hesthammer.

Custard

I mainly use custard for Skoleboller (Norwegian Coconut Custard buns), but this recipe yields versatile custard for any use. It's even good on its own!
Prep Time 10 mins
Cook Time 10 mins
Cooldown time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Norwegian
Servings 24 skoleboller
Calories 108 kcal

Ingredients
  

  • 2 cups Whipping cream (33%)
  • 3 tsp Vanilla (or 1 beanstalk)
  • 4 Egg yolks
  • 1 cup Sugar
  • 3 ⅓ tbsp Cornstarch

Instructions
 

  • Put the vanilla (whole bean or extract) in the cream and heat. Once it boils, take the pot off the stove and remove the vanilla bean (if applicable).
  • Whisk together the egg yolks, sugar, and cornstarch in a separate bowl.
  • Gradually whisk the cream into the egg mix to get a smooth mixture.
  • Pour the mixture back into the pot and heat while stirring regularly. Important: Do not bring to a boil, as this will cause the mixture to separate.
  • The cream thickens as it heats up, so you want to aim for somewhere right under the boiling point.
  • Once the consistency of the custard cream is thick enough, remove it from the heat and pour it into a separate bowl and let cool down. If you are refrigerating overnight, cover the bowl with plastic wrap to prevent milk skin from forming.
Keyword Desserts, Sweet
Categories
Recipes

Skoleboller (Coconut Custard Buns)

Skoleboller, aka. coconut-custard buns, are a delicious treat that it not too sweet.

Best described in English as coconut-custard buns, Skoleboller are easy to make and are the perfect treat for people who don’t like things that are too sweet. In typical Norwegian fashion, the cardamom gives these buns a distinct and delicious taste!

Note: Remember that you need to make the custard ahead of time, to allow it to cool down. I prefer making it the day before I make the buns. If you have the custard, you can skip to the Skoleboller recipe.

Custard

(Makes enough for a double recipe of buns).

Homemade custard, Kai Hesthammer.

Custard

I mainly use custard for Skoleboller (Norwegian Coconut Custard buns), but this recipe yields versatile custard for any use. It's even good on its own!
Prep Time 10 mins
Cook Time 10 mins
Cooldown time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Norwegian
Servings 24 skoleboller
Calories 108 kcal

Ingredients
  

  • 2 cups Whipping cream (33%)
  • 3 tsp Vanilla (or 1 beanstalk)
  • 4 Egg yolks
  • 1 cup Sugar
  • 3 ⅓ tbsp Cornstarch

Instructions
 

  • Put the vanilla (whole bean or extract) in the cream and heat. Once it boils, take the pot off the stove and remove the vanilla bean (if applicable).
  • Whisk together the egg yolks, sugar, and cornstarch in a separate bowl.
  • Gradually whisk the cream into the egg mix to get a smooth mixture.
  • Pour the mixture back into the pot and heat while stirring regularly. Important: Do not bring to a boil, as this will cause the mixture to separate.
  • The cream thickens as it heats up, so you want to aim for somewhere right under the boiling point.
  • Once the consistency of the custard cream is thick enough, remove it from the heat and pour it into a separate bowl and let cool down. If you are refrigerating overnight, cover the bowl with plastic wrap to prevent milk skin from forming.
Keyword Desserts, Sweet

Skoleboller (Coconut Custard Buns)

Skoleboller or Norwegian Coconut Custard buns.

Skoleboller (Norwegian Coconut Custard Buns)

My childhood favorite that always brings me back to childl-like enjoyment!
Prep Time 2 hrs
Cook Time 20 mins
Resting Time 40 mins
Total Time 3 hrs
Course Dessert
Cuisine Norwegian
Servings 12 – 24 bus
Calories 370 kcal

Ingredients
  

Single Recipe

  • ½ cup Butter
  • 1 ½ cups Whole milk
  • 2 tbsp Dry yeast
  • ½ tsp Baking powder
  • ½ tsp Cardamom
  • ½ tsp Salt
  • cup Sugar
  • 4 cups Flour
  • as you see fit Custard (see recipe)
  • 1 Egg (for egg wash and icing)
  • as needed Icing sugar (for icing)
  • as needed Shredded coconut (for icing)

Double Recipe

  • 1 cup Butter
  • 3 cups Whole milk
  • 4 tbsp Dry yeast
  • 1 tsp Baking powder
  • 1 tsp Cardamom
  • 1 tsp Salt
  • cup Sugar
  • 8 cups Flour
  • as you see fit Custard (see recipe)
  • 1 Egg (for egg wash and icing)
  • as needed Icing sugar (for icing)
  • as needed Shredded coconut (for icing)

Instructions
 

  • Melt butter in a pot, then add milk and heat until lukewarm.
  • Remove the liquid from the heat and whisk the yeast in.
  • In another bowl, mix remaining dry ingredients except for 1 cup of flour (2 cups for a double recipe).
  • Add wet to dry, a little at a time. Make sure to stir out any lumps that form before adding more liquid.
  • Add as much of the remaining flour as necessary, until the firm but still a little sticky.
  • Cover the dough and let it rise for 30 minutes.
    Skoleboller risen dough by Kai Hesthammer.
  • Roll the dough into a log and divide it into 12 pieces (24 for a double recipe). Roll each piece into a round bun – getting rid of any cracks – and flatten into thick “mini pizzas.” Cover the buns and let them rise for 15 minutes.
    Shape the Skolebolle dough into mini "pizzas."
  • Make a divot in the center of the bun for the custard. I like to use a 10 tbsp measuring glass (diameter of 2 1/8 inch), but any narrow glass with a similar diameter would do the trick.
    Tip: Wet the outside of the glass down between making each divot, as this prevents the dough from sticking to it.
    Making the divot in Skoleboller for the custard.
  • Put as much custard as you want in each divot. I typically put enough to almost fill the divot, as the custard will spill out during the baking if you use too much.
    Put custard in the divot, but not too much.
  • Whip the egg (saving some egg white for the icing) and brush onto the buns.
  • Bake the buns for 9 minutes at 437 °F (225 °C) and let them cool down on a cooling rack.
    Skoleboller on the cooling rack after baking.
  • Apply the icing, then dip the iced bun in the shredded coconut to cover the top of the bun.
    Dipping the iced Skolebolle in shredded coconut.
  • Enjoy!
    Skoleboller or Norwegian Coconut Custard buns.

Notes

The preparation time is based on a double recipe and includes icing the buns.
Keyword Buns, Desserts, Sweet

Final Touches

Mix a little bit of egg white with icing sugar to make a thick icing, then spread it on the top half of the bun.

Note: If the icing is runny it will not hold the coconut as well.

Put coconut on a plate and place the icing covered buns face down in the coconut. Move the buns around in order to cover all the icing with coconut.

Enjoy the deliciousness have just made!