Download Cooking the Norwegian Way: To Include New Low-Fat and by Sylvia Munsen PDF

By Sylvia Munsen

An advent to the cooking of Norway, that includes conventional recipes akin to fruit soup, Christmas bread, and rice pudding. additionally contains a normal menu for breakfast, lunch, and dinner and several other dishes from different Scandinavian nations.

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Extra resources for Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Allow potatoes to boil until tender (about 15 to 20 minutes). When a fork goes into potatoes easily, drain off water. 3. Put the lid back on the pan and return to the stove to keep warm. ) Add butter or margarine and parsley before serving. Preparation time: 15 minutes Cooking time: 20 minutes Serves 6 *Instead of using medium-sized potatoes, try using new potatoes—young, small potatoes with thin skins. Leave the skin on the new potatoes when you cook and eat them—it adds to the flavor and texture.

In a saucepan, scald milk. Stir in shortening and let cool for 15 minutes. When cooled, pour milk and shortening in a big mixing bowl. Add sugar, salt, and cardamom and stir. 4. With a mixing spoon, stir in 2 c. of the flour, 1 c. at a time. Next, add yeast, sugar, and water mixture. Stir, then add 2 more cups flour, stirring. Add candied fruit, raisins, and chopped almonds, mixing well. Stir in 2 c. of remaining flour, 1 c. at a time. 5. Turn dough onto a floured board and knead well. Use as much remaining flour as it takes to reach a springy, elastic texture.

Bake at 350°F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough. 8. Break flatbread into pieces and serve plain or with desired topping, such as butter or cheese. You can also substitute µ c. cornmeal for µ c. flour. 39 Waffles/ Vafler Norwegian waffle irons make heart-shaped waffles, instead of the square waffles (shown) pro­ duced by North American waffle irons. 5 eggs ¥ c. sugar 1 c. flour 1 tsp. ground cardamom seed æ c.

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