Quesbo Little Chefs · Around the world · Destination 12
A warm welcome.
A little taste of Norway.
Creamy fish soup, homestyle meatballs with brown gravy and cardamom buns with golden custard centres. Three comforting recipes to cook, share and remember in your tasty passport.
Say Hei! — hello — and join the next stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, put on an apron and get ready to explore a creamy coastal soup, a generous family meal and a sweet Norwegian bakery treat.
These family adaptations follow our Norway cooking chapter. Choose one recipe today or enjoy three separate kitchen adventures. The soup and meatballs each serve five; the school buns make twelve and need extra time to rise and cool.
Choose your first taste
A little taste of Norway
Norway stretches along a long coast, with mountains, islands, farms and northern Arctic regions. Fish, potatoes, dairy foods, grains and berries feature in many food traditions. These three recipes offer a small taste of that much wider story.
Our fiskesuppe-inspired soup brings white fish and salmon together with vegetables and dill. The small, slightly flattened meatballs take their inspiration from kjøttkaker, Norwegian meat cakes commonly enjoyed with gravy and potatoes. Skolebrød, also called skoleboller, are soft cardamom buns with custard, icing and coconut.
Quesbo’s imaginary passport adventure
Ingrid opened the bakery door before Quesbo could knock. A cardamom scent escaped into the cold air, and there was already a place at the table. Soup arrived, then meatballs, then buns with custard centres. Quesbo did not need to earn a chair or know the right words first. The passport warmed and printed WELCOME.
First taste 01 / 03
Creamy Norwegian-Style Fish Soup
Fiskesuppe inspired · First taste
A gentle, creamy soup brings together white fish, salmon, potato, carrot, leek and fresh dill. This Quesbo home version is inspired by Norwegian fiskesuppe; adding the fish towards the end helps it stay in tender pieces.
Ingredients
For the soup
- 300 g skinless white fish fillet, such as cod or haddock
- 150 g skinless salmon fillet
- 1 leek, trimmed, sliced and thoroughly washed
- 2 carrots, cut into thin half-moons
- 400 g potatoes, peeled and cut into small, even dice
- 25 g butter
- 25 g plain flour
- 700 ml reduced-salt fish or vegetable stock
- 300 ml milk
- 100 ml single cream
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
Cook together
Little hands can- Wash the leek in a bowl of clean water
- Measure the milk and cream into separate jugs
- Wash and tear the dill away from its thicker stalks
- Set out five bowls and count the spoons
- Use the sharp knife and check raw and cooked fish for bones
- Handle raw fish and clean the preparation area afterwards
- Use the hob, check doneness and ladle the hot soup
- Check portion size and eating temperature before serving children
Large saucepan, Chopping board and sharp knife for an adult, Measuring jug, Wooden spoon or whisk, Small bowl, Ladle
Let’s cook
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Prepare the fish and vegetables
Wash hands and clear a clean work surface. An adult checks both fish fillets carefully for bones and cuts them into roughly 3 cm pieces. Keep the fish covered in the fridge while preparing the vegetables. Cut the potatoes into approximately 1.5 cm dice so they cook evenly; rinse any grit from between the leek layers. Clean the board, knife and hands after handling raw fish.
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Soften the leek and carrot
An adult melts the butter in the large saucepan over a medium-low heat. Add the leek and carrot and stir gently for about 5 minutes, until the leek softens. Avoid browning it: this soup should stay pale and delicate.
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Make the creamy base
Stir in the flour and cook, stirring, for 1 minute. Gradually add the stock, stirring or whisking between additions so the flour blends smoothly. Stir in the milk, then add the diced potatoes.
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Simmer until the potatoes are nearly tender
Bring the soup just to a gentle simmer, then lower the heat. Simmer for about 15 minutes, stirring occasionally to prevent sticking. Test a potato cube with the tip of a knife: it should be almost tender. If it is still firm, continue simmering before adding the fish.
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Cook the fish gently
An adult lowers the fish pieces into the soup. Simmer very gently for about 5–7 minutes, moving the soup carefully with the spoon instead of stirring vigorously. Timing depends on the thickness of the pieces; the fish must be opaque through its centre and separate easily into flakes.
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Finish with cream, dill and lemon
Stir in the cream, dill and lemon juice. Warm through gently until the soup is hot throughout. Avoid a rolling boil, which can break up the fish. An adult checks a thick fish piece again for doneness and makes sure the potatoes are tender.
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Ladle and share
Divide between five bowls. An adult checks children's fish portions again for bones, flakes larger pieces, and lets the hot soup cool to a comfortable eating temperature. Smell the dill before your first spoonful.
Main meal 02 / 03
Norwegian Meatballs with Brown Gravy
Kjøttkaker inspired · Main meal
Kjøttkaker are Norwegian meat cakes, traditionally served with brown gravy and potatoes. Quesbo's version makes smaller, slightly flattened ovals and bakes them in the oven, with nutmeg and allspice adding a little warmth.
Ingredients
For the meat cakes
- 500 g beef mince
- 1 egg
- 60 g breadcrumbs
- 100 ml milk
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
- A little ground black pepper
For the brown gravy
- 30 g butter
- 30 g plain flour
- 500 ml reduced-salt beef stock
- 1 tsp soy sauce, optional
To serve
- 800 g potatoes, to serve boiled
- 200 g peas, fresh or frozen
Cook together
Little hands can- Weigh breadcrumbs and measure the milk before the raw meat is added
- Count out five plates
- Smell the nutmeg and allspice with a grown-up
- Count three cooked meat cakes for each serving from a safe distance while an adult plates them
- Handle the raw mince and egg, mix and shape the meat cakes
- Use the oven and check the centre temperature
- Boil and drain the vegetables
- Brown the flour and butter and whisk the hot gravy
Large mixing bowl, Lined baking tray, Saucepan for gravy, Saucepan for potatoes, Small pan for peas, Whisk, Food thermometer with a clean probe
Let’s cook
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Prepare the tray and soak the crumbs
An adult heats the oven to 200°C / 180°C fan and lines a baking tray with baking parchment. In a large bowl, combine the breadcrumbs and milk and leave for 5 minutes. Wash hands before cooking and keep the raw mince chilled until needed.
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Mix the meat cakes
An adult adds the mince, egg, nutmeg, allspice, salt and a little black pepper to the soaked crumbs. Mix until the ingredients are evenly combined. Do not taste the raw mixture. Keep bowls and utensils that touch raw meat away from ready-to-eat food.
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Shape 15 small ovals
An adult divides the mixture into 15 similar portions, shapes each into an oval and gently flattens it to about 2 cm thick. Arrange them on the lined tray with a little space between each one. Wash hands thoroughly and clean the work surface after handling the raw meat and egg.
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Bake and check the centre
Bake for about 18–20 minutes, until browned and cooked all the way through. An adult checks the centre of a thick meat cake with a clean food thermometer: it should reach 75°C for 30 seconds. If it has not, continue baking and check again. Colour alone is not the best way to judge the centre of minced meat.
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Cook the potatoes and peas
While the meat cakes bake, an adult peels the potatoes if needed and cuts large ones into similar sized pieces. Put them in a pan, cover with water and bring to the boil. Simmer for about 15–20 minutes, until a knife slips into the centre easily, then drain carefully. Cook the peas separately according to their packet or until tender and piping hot; frozen peas must be cooked before serving.
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Make the brown gravy
An adult melts the butter in a saucepan over medium-low heat. Stir in the flour and cook, stirring continuously, until the mixture turns a light nut-brown, usually about 3–5 minutes. Watch closely so it does not burn. Gradually whisk in the stock, adding a small splash at first and whisking smooth before adding more.
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Simmer the sauce
Bring the gravy to a gentle simmer and cook for 5 minutes, stirring often, until smooth and lightly thickened. Stir in the optional soy sauce. If the gravy becomes too thick while waiting for the potatoes, loosen it with a small splash of water.
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Bring everyone to the table
Serve three meat cakes per person with the potatoes, peas and hot brown gravy. An adult cuts children's portions into manageable pieces and lets them cool slightly before eating. Try a small bite with gravy and another without.
Sweet finish 03 / 03
Cardamom Custard School Buns
Skolebrød · Sweet finish
Skolebrød means school bread. These soft Norwegian buns have cardamom in the dough, a sunny vanilla-custard centre and a rim of white icing and coconut. The dough needs two rises, leaving time for a passport activity while the yeast gets to work.
Ingredients
For the dough
- 500 g strong white bread flour, plus a little extra for dusting if needed
- 7 g instant yeast
- 75 g caster sugar
- 1 tsp ground cardamom
- ½ tsp salt
- 250 ml milk, warmed until lukewarm
- 75 g butter, melted and cooled until lukewarm
- 1 large egg
For the filling and finish
- 300 g very thick, ready-made vanilla pastry cream suitable for baking, chilled
- 120 g icing sugar
- 2–3 tbsp water, added gradually
- 60 g desiccated coconut
Cook together
Little hands can- Measure the dry ingredients with a grown-up
- Knead and shape dough under supervision, keeping flour and dough away from the mouth
- Count 12 buns and press their wells with clean fingers
- Decorate completely cooled buns with icing and coconut
- Warm the milk, melt the butter and check both have cooled
- Handle the egg and supervise dough hygiene
- Use the oven and check the bread and custard are cooked
- Lift hot trays and transfer buns to the cooling rack
Large mixing bowl, Measuring jug, Wooden spoon, Two baking trays and baking parchment, Clean tea towel or cover, Teaspoon or piping bag, Wire cooling rack, Small icing bowl
Let’s cook
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Get the filling and trays ready
Use a thick, bake-stable vanilla pastry cream that holds a mound on a spoon; thin pouring custard will spread out of the wells. Keep it chilled until filling the buns. Line two baking trays. An adult warms the milk and melts the butter, then lets both cool until lukewarm, not hot.
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Make a soft dough
Combine the flour, instant yeast, sugar, cardamom and salt in the large bowl. An adult cracks the egg into a cup and checks it for shell. Add the milk, cooled melted butter and egg to the dry ingredients. Mix until a soft dough forms. Do not eat raw flour or dough, and wash hands before and after handling it.
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Knead and let it rise
Knead on a clean work surface for about 8–10 minutes, until the dough feels smooth and elastic. Use only a light dusting of flour if it is too sticky to handle. Return it to the bowl, cover and leave in a warm, draught-free place for about 1 hour, or until roughly doubled in size. A cool room may need longer.
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Shape 12 buns
Gently press the air from the dough. Divide into 12 equal pieces and roll each into a smooth ball. Place six on each lined tray, with generous space between them. Cover loosely and leave to rise for about 30 minutes, until visibly puffier.
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Press deep wells and fill
Near the end of the second rise, an adult heats the oven to 200°C / 180°C fan. With clean fingers or the back of a spoon, press a broad, deep hollow into each bun without piercing its base. Divide the 300 g chilled pastry cream between the 12 hollows, about 25 g per bun. Keep the filling in the wells rather than spreading it over the bread.
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Bake until golden
An adult bakes the buns for about 14–16 minutes. They should be golden brown with set sides and bases, rather than pale, damp dough. Larger buns or some ovens need a few minutes longer. If baking on two shelves, rotate and swap the trays partway through as needed for even colouring. Check the pastry cream is hot throughout.
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Cool before decorating
An adult transfers the buns to a wire rack. Leave them until completely cool, usually about 30 minutes, before adding icing. Decorating warm buns makes the icing slide off and can spoil the coconut rim.
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Add the snowy coconut ring
Mix the icing sugar with 2 tablespoons of water, then add more water a little at a time only if needed to make a thick, brushable icing. Spread it around the raised bread rim of each bun, keeping the custard centre visible. Sprinkle or gently press the coconut onto the sticky icing. Share a bun and decide whether its centre looks like a sun, an eye or a tiny volcano.
Your tasty passport · Destination 12
You’ve tasted Norway.
Who will you welcome to your table?
Open your cooking notebook and make a new passport page. Write NORWAY at the top, draw a dish you tried and add the date and your cooking companion’s name.
- Give it a taste score. Rate each dish you tried from 1 to 5. Everyone can have a different favourite.
- Choose your next step. Would you cook it again? Write “Yes”, “Maybe” or “Not yet”.
- Remember three discoveries. Norwegian fish soups vary between households and coastal regions; kjøttkaker are often shaped into flattened meat cakes; skolebrød have custard centres with icing and coconut around the edge.
- Earn your WELCOME stamp. Think of one way to help someone feel included at your table. You might set a place, offer a cooled bun or ask which dish they would like to try.
Food detective: which spice perfumes the buns, and which herb makes the soup smell fresh? Answers: cardamom and dill.
A word for your journey: Hei! means “Hello!” At the table, say Vel bekomme! — “Enjoy your meal!”
Your next destination clue: keep travelling north and west until the map opens into the Arctic and a sweet raisin bread rises beside a pot of barley soup.
Food and discovery notes for grown-ups
Adapted from Quesbo’s Norway chapter, pages 89–96, with clearer preparation, supervision and storage guidance. These are family interpretations, and regional and household versions vary. The recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
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