Food & Recipes
http://www.matsiden.no/guider_vekt.asp - convert weights and volumes
New Scandinavian Cooking - Recipes, Destinations and Travel Tips ...
The companion web site to the cooking series with Andreas Viestad,
presenting Scandinavian recipes, cuisine, culture, destinations and travel tips from ... http://www.scandcook.com/
Watch videos and learn to cook: Select TV-film on the right:
http://www.matprat.no/matprattv.aspx http://www.matprat.no/artikkel.aspx?tema=presse&artid=14521 -
Click on 'En Million Lam' on the right.
http://www.kvinneguiden.no/ - A site with subjects of interest to women
http://www.kvinneguiden.no/magasin/mat_og_drikke - food and drink; recipes- baking, meat dishes, desserts,drinks,
fish, seafood, vegetable dishes, pasta, pizza, etc.
Share recipes at: http://scandinavianfood.about.com
http://www.norwegiancheeses.co.uk - descriptions and recipes for cheeses from Norway.
http://www.mat.no/ - Articles and links about Norwegian food. Search for a recipe in the elektroniske kokebok.
Seasonings, spices - translated. From cookbook, Norsk Mat til Alle Tider by
Marit Bjerkås og Ingeborg Thomassen.
dill = dill
sage = salvie
basil = basilikum
mint = mynte
chives = gressløk
parsley = persille
mustard = sennep
thyme = timian
saffron = safran
rosemary = rosmarin
http://www.sofn.com/norwegian_culture/recipe_index.jsp - Sons of Norway recipes:
appetizers, baked goods, breads, desserts, main dishes, sandwiches, soups, etc.
Smørbrød - Open face sandwiches:
http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=OpenFaceSandwiches.html
Lefse recipe search/terms:
regular sugar: farin
powdered sugar: melis
brown sugar: brunt sukker or farin
perlesukker - sugar which is large
clumps crystalized sugar usually used for decorating the
tops of baked items.
Lefse links:
http://www.geocities.com/Heartland/Estates/5536/Lefse1.html - Recipe for
Lefse.
PinnebrÀd recipe: http://www.anis.no/arkivkort/32.asp
Recipe for Old fashioned Lefse:
http://www.matoppskrift.no/sider/link.asp?ID=2531
Matoppskrift.no pages with 150 lefse recipes:
http://www.matoppskrift.no/sider/sokemaskin.asp?valg=avansert&type1=0&type2=&type3=&type4=&type5=&fritekst=Lefse&ingred=
http://www.matsiden.no/ - Food links.
Websites on lutefisk:
http://netnet.net/~pineaire/Lutefisk.html
http://www.geocities.com/napavalley/3227/
http://www.lutefiskmike.com/lutefisk.cfm
http://www.aftenposten.no/english/bildeserier/article419747.ece?start=1 -lutefisk
photos w/ captions
Skyr - A yogurt-type food, called old viking food, low calorie, high
protein;
Read about it (Eng)
http://www.food-info.net/uk/qa/qa-wi13.htm
http://www.skyr.is - Iceland site for skyr.
http://www.icelandtouristboard.com/art8w.html - description and
recipe.(Eng)
http://www.vg.no/vg/96/anm/vin/1207akevitt.html - Read about Akevitt.
Recipes:
Lefse Recipe:
Glenda's secrets for making Lefse:
I have found one secret. Add butter, cream, salt to the potatoes. You can
rice the potatoes, and then put them in a heavy duty mixer, or just mash
them well, and then put them in the mixer.
After the ingredients have been mixed together:
Put the potatoes in a cold area, overnight. The next day, add the flour to
the cold potatoes.
Most important: Buy potatoes that have been grown in a dry climate. I
use Idaho potatoes, russets. They do not have as much water in them as the
Washington Russets.
I make the little balls, and store them in the refrigerator on wax paper
sprinkled with flour in a glass pan. Plastic makes them gather moisture.
Once you are this far along, you can take the little balls of dough, roll
them out on a floured board that is covered with cloth. A long stick,
which is sloped to a narrow flat end is necessary to turn the lefse.
Roll the lefse on the stick and then unroll it onto the griddle, or whatever
you are using. They bubble up, check the bottom side, roll them on the
stick again, and flip them over.
Put the lefse on a dry cloth, stack about 6 high, get another cloth, and
repeat. Just push the excess flower off the grill. DO NOT USE WATER.
Everything has to be as dry as possible.
-- my grandmother's recipe. My dad said that is wasn't real lefse if you
could not read a newspaper through it - That is very thin lefse.
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Fårikål: (from an old cook book):
2 lb lamb, cubed
4 tbs butter
1 cabbage (medium sized)
1/4 tsp peppercorns
1 tsp salt
3/4 cup sour cream
Brown meat in butter, add seasonings and about 2 cups of water.
cover and simmer until nearly done; add cabbage cut into eighths
and cook uncovered for about 20 minutes. Add sour cream, heat
thoroughly, but do not let it boil.
Variation - deglaze the pan with a little white wine, or use stock
instead of water; for flavor and color add diced carrots?
http://www.murray.as/glenn/food/bmb.html - Fårikål recipe (norsk)
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Flatbrød: (old cook book recipe)
It makes three small (ca 8") rounds. There is plenty of room for
experimantation here such as adding other kinds of flour,like rye,
barley, oat etc.
1/3 cup white (bread) flour
1/3 cup whole wheat flour
1 tbs (scant) vegetable oil
1 generous pinch salt.
Hot water.
Combine flours, salt and oil,
Add boiling water gradually to make a stiff dough. Knead until it is
stiff and very elastic. Divide dough into three parts and shape into
flatt button shapes. Chill thoroughly. Then Roll out on a lightly
floured pastry cloth into approximately 8 inch circles. This dough is
very easy to handle, much easier than lefse. If the dough is sticky
add more white flour and keep it cold.
Place on a lefse griddle (or large frying pan) under low heat. Turn
frequently, until very **very lightly** browned. Finish in a 200F
oven until crisp, It would be best for two people to do this job,
one to do the rolling and the other to do the cooking. The flatbrod
must be watched carefully while it is on the grill so it does not burn.
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Jessica's grandmother's recipe:
Norwegian Cake:
1 cup butter
1cup sugar
4 egg yolks
5 tablespoons milk
3/4 cup flour
3 teaspoons baking powder
salt
Combine the butter and sugar together. Add the egg yolks one at a time.
Sift dry ingredients together and add to the batter alternately with
milk...Place 1/2 batter each in two greased layer pans. Spread each of the
layers with a meringue made with 4 egg whites beaten stiff, 1 cup
confectioners sugar (add the sugar to the beaten whites one table spoon at a
time) Sprinkle 1/2 cup grated almonds over the tops of the meringues and
bake about 40 minutes at 350 degrees. Serve with whipped cream between the
layers and on top.
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Bløtkake:
3 egg
150 g sukker
1/4 dl vann (400 ml)
125 g hvetemel
2 ts bakepulver (ts = teskje)
1/2 boks fersken
1/2 l kremfloete
1 ss sukker (ss = spiseskje)
pisk egg og sukker godt.
tilsett siktet mel, bakepulver og vann.
stek ved 175 C 1/2 til 3/4 time.
del kaka i tre. dynk den med saft fra boksen.
pisk kremen med sukkeret og bland i ferskenbiter.
fyll kaka og pynt med ferskener.
la kaka staa og "trekke" et par timer foer servering.
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Rosettes:
(Makes about 4 dozen)
2 eggs
1 tsp melted butter
1 cup milk
1 tsp sugar
1 cup flour
1 tsp vanilla
1/4 tsp salt
Mix all above. Heat the rosette iron in hot oil - 400 degrees. The oil
should be at least 3" deep. Tap off excess oil on papertown--then dip into
the batter about 2/3 way covered. Immerse in the hot oil. Fry until lightly
browned. Remove...tip upside down to drain, then pushoff rosette.
Heat iron in oil again...and repeat!
Hint: If the iron is too cool, the batter will slip off into the oil, if
the iron is too hot, thebatter will stick.
Sources for Rosette Irons:
http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_6283965_1/102-5129207-6601732?search-alias=kitchen&keywords=rosette%20iron
Try - http://www.target.com,
http://www.foodnetworkstore.com,
http://www.bakedeco.com
including lefse grilles and related equipment.
http://www.lefsetime.com/
http://www.pans.com/ lefse sticks
http://www.fantes.com/rosettes.html source for rosette irons
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Flatbrød - 2005 (John)
1 cup whole wheat flour
1 cup rye flour
1 tsp salt (scant)
2 tsp sugar
1 tsp baking soda
Mix the dry ingredients and add:
1/4 cup canola oil (or other vegetable oil)
1 cup cultured buttermilk
Mix with a fork, then knead mixture on a floured surface.
Incorporate sufficient white flour to make a fairly stiff, resilient
dough. Divide into 12 balls, coat with flour and let rest for a few
minutes. Then roll out thin on a floured surface. I like to use a
groved rolling pin and a pastry cloth for the rolling process just
as I do with lefse.
Cook with frequent turning on a lefse grill (or large frying pan)
set high. Finish in a ca 200 degree F (ca 100 degree Celsius) oven
to drive off remaining moisture. It takes about an hour for this
step.
The finished product should be very crisp and golden brown in color.
Some recipes call for cooking the flatbrÀd in the oven on baking
sheets. But, that would be a rather slow process unless one has a
very large oven. I much prefer using the lefse grille for the
initial cooking. The cooked flatbrÀd can then be stacked on the oven
racks to slowly dry (about 1 hour).
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John's Rømmegrøt
(rømmegraut):
My grandmother showed me how to do this a long time ago. It is really
easy to make. But there is one problem. The recipe calls for sour
cream; but, not the kind of sour cream you buy in littlle cartons at
the supermarket. It requires real sour cream like grandma used to
have on the farm. But, for that you need unpasteurized cream, which
in not easily available unless you have your own cow. So,that leaves
only two alternatives. You could make phony sour cream by putting
lemon juice into sweet cream, or you could just forget about the sour
cream and use sweet. That is what I do. I think technically this
should be called flÀtegÀt, but I call it rÀmmegÀt because nobody
around here knows the difference.
So, place one quart of heavy cream in a heavy pan and bring to a boil
(yes, boil). Slowly add flour with constant stirring while
maintaining gentle boiling. It is hard to say exactly how much flour
will be needed, but I would guess that it should take about two cups
for a quart of cream.
As flour is added, the mixture will thicken (not surprisingly). Keep
stirring and slowly adding flour, be patient, and fat will eventually
begin to exude from the mixture, which will then separate from the
sides of the pan leaving a dough-like mass swimming in butterfat. Use
a spoon to remove most of the butterfat, reserve it and keep it hot.
Then, reduce heat and gradually add milk, with stirring, to give a
pudding-like consistency. Add salt to taste. Dish up serving-sized
portions and serve with sugar, ground cinnamon and some of the melted
butterfat. Ohhh, It's so good!
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kjøkkenutstyr: (kitchen equipment)
bolle (en) - rund og dyp. Til å blande eller servere ting i.
fat (et) - flatt. Rundt, ovalt eller firkantet. Til å servere på. Ikke til å spise fra.
ildfast form (ei/en) - Til å lage ovnsretter som lasagne, moussaka,
gratinerte poteter og lignende. Typisk laget i glass eller keramikk. Må være
dette Dan kaller casserole dish.
litermål (et) - til å måle opp væske (liquid) med.
dørslag (et) - til å sile (strain) vannet av spaghettien, grønnsakene osv.
sleiv (ei/en) - Stor skje av tre eller plast. Til å røre (stir) i grytene
med. Man kan også servere med den.
Àse (ei/en) - til å servere suppe med. Dypere enn sleiv.
stekespade (en) - til å vende maten i stekepanna med, for oss som ikke har
stekepinsett :)
salatbestikk (et) - til å ta salat med
slikkepott (en) - til å skrape restene ut av bollen med (f.eks.
sjokoladekakedeig, vaffelrøre). Myk, flat gummigreie med håndtak.
rivjern (et) - til å raspe/rive f.eks ost med.
eggedeler (en) - til å dele et hardkokt egg i skiver med.
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