Bidos and chocolate cake

There are many different recipes for bidos. Here you get two different varieties. The recipes are for 4 people. At the bottom of the article you will find the recipe for a juicy chocolate cake.

Simply bidos

What do you need:

  • About. 800 g deboned beef or roast reindeer meat
  • About. 5 dl meat / game power, possibly water
  • 4-5 potatoes
  • 2 carrots
  • Salt, coarsely ground pepper

This is what you do:

Cut the meat into large cubes. Place in a saucepan and add power, possibly water, until it barely covers the meat. Bring to a boil and froth well and simmer over low heat for 45-50 minutes. Add the diced potatoes and carrots, bring to the boil and simmer until the potatoes and carrots are tender. Season with salt and pepper. Serve very hot.

There are many different recipes for bidos. It’s a recipe from Fjernsynkj√łkkenet in 1984 when Espelid Hovig was visiting Brita Mattisdatter Gaup, and I was lucky enough to be an assistant.

Originally, bidos were often made with cooked meat with bones. Not as easy to find for everyone, but boneless bog meat can be used well.

Kitchen TV bidos

What do you need:

  • 600-700 g cooked deboned reindeer meat / reindeer roast, with bone calculate approx. 1 kg with legs
  • 3 tablespoons margarine, Ellen used margarine (you can optionally use butter)
  • 3 tablespoons wheat flour
  • About. 1 l reindeer powder, if you don’t have reindeer powder, use water possibly mixed with non-alcoholic beer
  • 4-6 potatoes
  • 3-4 carrots
  • 2-3 slices of turnip (can optionally be omitted)

This is what you do:

Divide the reindeer meat into slightly larger pieces. Melt the margarine or butter in a large saucepan and lightly brown the meat with the finely chopped onions. Sprinkle with flour, mix and simmer over high heat while stirring. Bring to a boil while stirring. Put the lid on and soak for 30-40 minutes under the lid. Add the potatoes in large chunks, the carrots in large chunks and possibly the turnips in slightly larger chunks. Cook until meat and vegetables are tender. Season with salt and pepper.

EGGLESS JUICE CHOCOLATE CAKE Photo: Wenche Andersen

EGGLESS JUICE CHOCOLATE CAKE Photo: Wenche Andersen

Ingrid Espelid’s eggless chocolate cake

What do you need:

  • 150 g margarine or butter (Ingrid used margarine in the cake and butter in the chocolate cream)
  • 1 liter milk kefir
  • 6-7 dl of sugar
  • 5 tablespoons cocoa
  • 1 tablespoon baking soda
  • About. 9 dl wheat flour (start with 8 dl)
  • Chocolate cream
  • 150g butter
  • 1 bar of dark chocolate
  • 2 tablespoons of cocoa
  • 2 teaspoons vanilla sugar
  • About. 500g sugar
  • About. L dl milk
  • Coke to sprinkle

What do you need:

Preheat oven to 180 degrees. Melt the margarine/butter pour into the baking dish with the kefir. Mix the secs together and sift into the milk and margarine/butter mixture. Stir lightly. Pour the batter into a long lined cake pan. Bake on the middle rack for approx. 40 minutes, check that the cake is well cooked, use a cake stick / possibly a spaghetti stick. Cool the cake in the pan.

Chocolate cream: Melt the butter in a pan, remove the pan from the plate. Add the cooking chocolate in pieces and let the chocolate melt in the butter. Put the icing sugar, vanilla sugar and cocoa in a bowl, add the butter and chocolate mixture and whisk until you obtain a smooth cream. Spread cream over cooled cake and sprinkle with coconut.

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