We have created a modern community feeling in a casual luxury ambiance. A place to meet, a place to enjoy delicious treats, savory dinning and delicious drinks.
Etoile Bar is closed to 15th of May due to renovation.
Our newly renovated lobby now includes Othilia Lobby Bar and Palmen Restaurant We have created a modern community feeling in a casual luxury ambiance.…
Our creative and passionate chefs at Grand Hotel loves to share their self-made favorite recipes with guests and visitors. Here you will find a new recipe each month and you can create your own Grand dining experience at home. Invite your friends, family or simply enjoy it alone! Our chefs always emphasize fresh ingredients mixed together in the perfect harmony. This month our Executive Chef, Marcos Scorza, presents his recipie for Red beets with Norwegian Kraftkar cream and this is how you make it.
2 pieces of red beets cut in very thin slices.
100 mml White vine vinegar
200 mml water
100 grs sugar
Heat up the red beets and water, add sugar and wait for the sugar crystals to dissolve. Cool it down. When the mixture is cold, add red beets and let them sink for two hours in the pickled brine.
Norwegian Kaftkar cream
50 grs sour cream
50 grs cream
100 grs kraftkar
Stir kraftkar in a mixer (kitchen aid or kenwood) until it is soft, add cream and sour cream. It should look like whipped cream. When the preperation is ready, add all of it in a piping bag.
Take the two red beets out of the pickled brine, dry them good, in the middle of the beets, add kraftkarkrem and close the red beets.
This red beets can be serverd as a starter or snack. You can also use yellow beets, turnip, rutabaga, etc.
NB!!! One day you forget the salt, the next day you forget the sugar, but you can never forget love!!