Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Format: PDF / Kindle (mobi) / ePub
An introduction to the cooking of Norway, featuring traditional recipes such as fruit soup, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner and several dishes from other Scandinavian countries.
Saint Olav’s Day, the city of Trondheim holds a Saint Olav Festival, and in nearby Stiklestad, where Olav died, thousands of visitors attend the Legend of Saint Olav, an out door play in which 300 actors, a choir, and an orchestra reenact the battle that took place there almost one thousand years ago. 17 Before You Begin Cooking any dish, plain or fancy, is easier and more fun if you are familiar with its ingredients. Norwegian cooking makes use of some ingredients that you may not know.
will not get burned. • If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in. • If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.” 20 Cooking Utensils cheese slicer—A flat metal utensil somewhat like a spatula with a
pears, or other fruit Fresh fruit butter or margarine eggs smoked salmon unsliced or thick-sliced bread paprika Produce Poached salmon 6 medium-sized potatoes, or 15 to 20 new potatoes 1 bunch of parsley 1 lemon 1 cucumber Fruit soup 1 7-oz. can sardines or herring 1 7-oz. can cooked shrimp Rye crisp crackers mayonnaise Miscellaneous DINNER Cucumber salad Canned/Bottled/Boxed Dairy/Egg/Meat SHOPPING LIST: Boiled potatoes white cheddar cheese Swiss, Havarti, or Jarlsberg cheese
salt 1 tsp. sugar ø tsp. white pepper chopped parsley, chives, or dill weed 3. Sprinkle with parsley, chives, or dill weed before serving. Preparation time: 10 minutes Serves 4 to 6 *This salad is best made with European or Asian cucumbers.These are longer and thinner than the ordinary variety sold in the United States, and they have few or no seeds. Usually sold in a plastic covering, they are more expensive than regular cucumbers, but the taste is worth it. 51 Beet Patties/
the cooled cakes from the pans. Turn one layer onto a serving plate so that the flat side is face up (the brown, top side will be down). 6. Sprinkle a little fruit juice over the bottom layer of the cake.* Spread the layer with half of the whipped cream and cover with a generous layer of strawberries (or other fruit). 7. Place the second layer of cake over the strawberries so that the flat side is face up. Sprinkle this layer with a little fruit juice, then spread the remaining whipped cream and