Boil the unpeeled potatoes soft in salted water. Let them cool down completely. To make the salad, peel the boiled potatoes and chop into fine cubes. ...
Whip the cream with sugar into firm foam. Just before serving add flour of mixture of rye- oat- barley and peasemeal and stir carefully into even mixture. Divide the foam into dessert dishes and add either jam, syrup or liquor and minced nuts.
Boil sugar syrup out of water and sugar, cool it down.
Crash the cranberries in a blender, press through a colander. Mix the cranberry puree and sugar syrup and put into refrigerator until served.
You can flavour the cranberry sauce also with honey.
4 dl whipped cream
3 tbsp. of sugar
4 tbsp. of flour of mixture of rye- oat- barley and peasemeal
100 g cranberries
1 dl sugar syrup (0,5 dl water and 50 g sugar)