The Recipe: Frying Pan Pudding, Cabbage Pie, Chocolate Pudding

We have five basic flavors; Umami is sour, salty, sweet and bitter. When I started researching the meaning of flavors and how they are related, a whole new world opened up. Cooking developed rapidly and food became tastier and tastier. Namely, we feel good when there is a good balance between the basic tastes, when they work together and complement each other. Take, for example, classic meatballs, mashed potatoes, gooseberry jam and pickled cucumbers. Umami meatballs, salt, and gooseberry jam bear the sweetness, bitterness, and acidity of cucumber. Today I’ve put together three recipes where each dish represents one or more basic flavors.

Put in a bowl with the miso mushrooms. Photo: Anja Olaug Jelinek

Umami: Pond in a Pan with Mushroom Miso

4 servings

To make a really good vegan pudding, we need to consider umami. Mushrooms have a natural taste for umami, in this dish it is brought to a new level with the help of a light miso paste and soybeans. Misopasta is the fermented soybean paste available in most grocery stores today, and it has an incredible umami taste.

7 sweet potatoes

3 yellow onions

1/2 celery

4 islands

40 grams butter

1/2 tablespoon neutral oil

2 portobello mushrooms (about 200g)

1/2 teaspoon light miso spit

3 teaspoons water

1 tablespoon butter

1 tablespoon rapeseed oil

1 tablespoon Japanese soybean

To apply:

finely chopped parsley

Dijon Mustard

Cut the mushrooms into smaller cubes. Boil it in advance in a frying pan, that is, leave it in a dry and hot frying pan until any liquid disappears. Squeeze the butter and rapeseed oil and fry the mushrooms until they turn brown and become slightly crunchy.

Meanwhile, mix the miso paste with water. When the sponge looks nice, pour in the miso water and let it evaporate. Put the mushrooms on a plate.

Rinse and peel the potatoes, onions, celery and carrots. Cut into cubes.

Heat a frying pan with butter and add onions. Let it become soft and shiny. Fry the rest of the root vegetables in the pan with the neutral oil. Place the pan over medium heat.

When the root vegetables are tender but have resistance to chewing, add the soybeans and mix. Place on a serving platter or plate and top with miso mushrooms, finely chopped parsley and Dijon mustard.

Cabbage pie with cranberries.  Photo: Anja Olaug Jelinek

Cabbage pie with cranberries. Photo: Anja Olaug Jelinek

Sourness and Bitterness: Cabbage Pie with Cranberries

4 servings

Not only lemon is the sour, we also have very good sour ingredients in the north. Lingonberries are one of my favorites, and they also have some bitterness. They don’t need to be added to sugar or boiled into jam, but they work well at least to serve as is. Even though the cranberries are just a layer on this pie, I want to say they make the whole dish.

3 dl of wheat flour

4 eggs

1 deciliter of oat milk

350 g lace bowl

2 green onions

2 tablespoons finely chopped parsley

pinch salt flakes

black pepper

2 tablespoons neutral oil

To apply:

1/2–1 dl lingonberries

a little lemon oil

Pinch of finely chopped parsley

Beat the eggs together quickly. Add the wheat flour and stir until the mixture becomes thick and without lumps. Pour in the oat milk and whisk well until the mixture is smooth and free of lumps.

Add salt and black pepper. relish.

Chop the cabbage, chop the green onions and parsley. Stir in the mixture.

Heat a frying pan with plenty of oil, the pancake should be flipped over and we don’t want it to get stuck. The temperature should be slightly below average.

Pour the mixture into the mixture, cover with a lid and leave for about ten minutes.

Now we’ll flip the pie. Make sure the edges are loose from the pan. Shake the pan until the pie is moving. Place a plate and flip the pan completely over so the pancake is finished on the plate. Add another tablespoon of neutral oil and let the pancake slide back into the pan. Put the lid on and fry for ten minutes.

Flip the pancakes upside down on a plate, with a little lemon oil, and chopped parsley and cranberries on top.

Chocolate pudding with salted almonds.  Photo: Anja Olaug Jelinek

Chocolate pudding with salted almonds. Photo: Anja Olaug Jelinek

Salty and Sweet: Chocolate pudding with salted almonds

4 servings

All sweets and pastries feel good from a pinch of salt and many savory dishes feel good from a sweet side dish. Why is jelly also good for cabbage pudding or ketchup for salty sausage? I wish chocolate pudding would come back to the dining table, this is one of the best ways to eat chocolate.

5 dl milk

0.5 deciliter of granulated sugar

1 egg

3 tablespoons cornstarch

2 tablespoons cocoa

1/2 teaspoon flake salt

pinch of vanilla powder

150g dark chocolate (70%)

1 tablespoon butter

To apply:


2 dl cream

1 almond

1/2 cup salted almonds

Finely chop the chocolate and put the butter at room temperature.

Whisk the milk, sugar, eggs, cornstarch, cocoa, vanilla, and salt in a saucepan. Bring to boil, stirring, and simmer for a few minutes, stirring, until creamy.

If there are lumps, filter the cream. Remove the pot from the heat and stir in the chocolate and butter. Pour directly into molds and sprinkle with salt. Leave the pudding in the refrigerator for at least an hour. Cover it with plastic wrap so it touches the pudding, otherwise a film can form and you don’t want it to.

Meanwhile, whip cream with grated bitter almonds and salted almond pieces well. When the pudding is firm, top with the cream and salted almonds and serve.

More recipes by Anja Olaug Jelinek:

Read more: The recipe: parsnip in 3 different ways

Read more: Recipe: Salads that make you feel full

Read more: Recipe: Luxuriously finished pasta

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