By Sylvia Munsen
An advent to the cooking of Norway, that includes conventional recipes reminiscent of fruit soup, Christmas bread, and rice pudding. additionally contains a general 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)
2 c. sour cream æ c. flour 2 c. milk dash of salt cinnamon and sugar, for serving 1. In a heavy-bottomed saucepan, bring sour cream to a boil. Boil for 2 minutes, stirring frequently, then add half the flour and stir or whisk it carefully. Skim off the butter (from the sour cream) that rises to the surface, put it in a pan or bowl, and keep it warm. 2. Stir in the rest of the flour, one tablespoon at a time. Stir in the milk. Simmer, whisking, for 5 to 6 minutes, until the porridge is very smooth.
59 Smoked Salmon Quiche/ Røkelaksterte Pastry ingredients: 1æ c. flour 8 oz. (1 stick) unsalted butter up to ¥ c. water Filling ingredients: ¥ c. finely chopped onion 2¥ tbsp. butter or margarine, cut into pieces 14 oz. chopped smoked salmon 2 tsp. chopped fresh chives ¥ clove garlic, chopped 2 tsp. chopped fresh basil 5 eggs 2 c. milk pepper to taste 1. Quickly combine flour, butter, and water in a food processor. Gather pastry dough into a ball, cover with plastic wrap, and chill 1 hour. (If you do not have a food processor, use your hands or a fork to mix the flour and butter together until mixture is crumbly.
Sprinkle a bit of paprika on the yolks of some of the egg slices. Cover garnishes with plastic wrap and refrigerate until you are ready to assemble the sandwiches. 2 radishes 2 hard-cooked eggs 1 green pepper paprika fresh dill weed *It’s common to use different types of bread for smørbrød. The bread must be sturdy and sliced thickly, otherwise it will be too floppy to hold the toppings. For an extra-healthy sandwich, use a whole-grain bread, such as whole wheat or rye, instead of white bread. 32 Sandwich toppings: 1.
Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Sylvia Munsen