In the Kitchen with the Fernandez's : Viking

Vikings added a lot to our history. So let's celebrate with a traditional stew!

Lǫmb ok Svamper Kjǫt (Old Norse)

(Runic script)

Serves 4

1/2 pound (200g) organic mushrooms

7 cups (1680 g) (dairy-free) cream

2 cups (480 ml) each: water and dark beer

1/2 pound (200g ) organic leg of lamb

3 sprigs of celery

4 organic cloves of garlic

1 organic onion

1 little (dairy-free) organic butter

~Old Norse~

ein 1. Heat the butter and sauté the garlic, diced onion, and mushrooms.

tveir 2. Pour in the cream.

þrír 3. Add the celery and simmer 15 minutes.

fjórir 4. Dice the meat, brown in another pan.

fimm 5. Add it to the onion mixture.

sex 6. Add the water and beer and simmer for another 20 minutes, until the meat temperature is (well done) 170F (71C) or (medium) 160F (71C)

Bread and Beer...a good Viking stable. Add it to a soup, and a Viking dinner is read!

Serves 2

Soak overnight

leftover rye bread or a gluten-free bread

water

2 cups (480 ml) (gluten-free) beer

2 Tbs. (30 g) organic honey

(dairy-free) cream

~Old Norse~

ein 1. Break the rye bread into smaller pieces.

tveir 2. Place in an earthenware pot.

þrír 3. Add enough water to cover the bread.

fjórir 4. Soak overnight.

fimm 5. Bring the mixture to a boil.

sex 6. Reduce and simmer until the bread is completely soft.

sjau 7. Whip the mixture.

átta 8. Add the beer and honey.

níu 9. Let it simmer a little longer.

tíu 10. Serve with the whipped cream on top.

Try: Danish Beer Soup:

In the Kitchen with the Fernandez's