By Sylvia Munsen
An advent to the cooking of Norway, that includes conventional recipes corresponding to fruit soup, Christmas bread, and rice pudding. additionally encompasses a regular menu for breakfast, lunch, and dinner and several other dishes from different Scandinavian international locations.
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Additional resources for Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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.
Shortening ¥ c. sugar 2 tsp. salt 2 tsp. ground cardamom seed 6¥ c. all-purpose flour ¥ c. ) 1. Soften raisins by putting them in a small amount of hot water. Prepare cherries or candied fruit by shaking them in a bag with a little flour. Set raisins and cherries aside. 2. In a glass measuring cup or drinking glass, dissolve yeast and 1 tbsp. sugar in ø c. warm water. 3. 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.
Fry them in a little butter or oil in a hot frying pan. 3. When patties are browned, transfer them to a pan with 1 to 2 c. of boiling water, beef bouillon, or milk. Lower heat and simmer patties until done, about 10 to 15 minutes. Remove from pan with slotted spoon. 4. To make a gravy for the meatcakes, blend a tablespoon or two of flour with a little cold water and add it to the water or bouillon used to cook the meatcakes. Stir until thickened, adding more flour if necessary, and season to taste with salt, pepper, and finely chopped onion.
Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Sylvia Munsen