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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Recipes on pages sixty eight and sixty nine. ) fifty nine Smoked Salmon Quiche/ Røkelaksterte Pastry constituents: 1æ c. flour eight ounces. (1 stick) unsalted butter as much as ¥ c. water Filling constituents: ¥ c. finely chopped onion 2¥ tbsp. butter or margarine, lower into items 14 ounces. chopped smoked salmon 2 tsp. chopped clean chives ¥ clove garlic, chopped 2 tsp. chopped clean basil five eggs 2 c. milk pepper to flavor 1. quick mix flour, butter, and water in a meals processor. assemble pastry dough right into a ball, hide with plastic wrap, and sit back 1 hour. (If you don't have a foodstuff processor, use your fingers or a fork to combine the flour and butter jointly until eventually mix is crumbly. upload water a bit at a time, utilizing simply enough to permit the dough to shape a ball. ) 2. Preheat the oven to 400°F. Roll out dough and position in a 10-inch pie pan. Prick with a fork once or twice. Bake 10 mins. get rid of from oven and decrease oven temperature to 325°F. three. Sauté onion within the butter or margarine till translucent. Stir in salmon, chives, garlic, and basil. eliminate from warmth and funky. four. set up the salmon blend within the pastry shell. Whisk eggs with milk, season with pepper to flavor, and pour over salmon mix. five. Bake approximately half-hour, or till quiche is puffed and golden. let to chill for 10 to fifteen mins earlier than serving. coaching time: 2 hours (including 1 hour for pastry to cool) Baking time: half-hour Serves eight 60 Sour Cream Porridge/ Rømmegrøt bitter cream porridge is likely one of the oldest recipes in Norway. It’s continually been served on detailed occa sions, together with birthdays, weddings, and baptisms. It used to be frequently given as a present to a number ess or a brand new mom. many of us consume rømmegrøt with dried or cured meats. even supposing Norwegians ponder rømmegrøt a prime dish, it makes an excellent dessert while served with a sprinkling of cinnamon and sugar. 2 c. bitter cream æ c. flour 2 c. milk sprint of salt cinnamon and sugar, for serving 1. In a heavy-bottomed saucepan, deliver bitter cream to a boil. Boil for 2 mins, stirring usually, then upload part the flour and stir or whisk it conscientiously. Skim off the butter (from the bitter cream) that rises to the outside, positioned it in a pan or bowl, and retain it hot. 2. Stir within the remainder of the flour, one tablespoon at a time. Stir within the milk. Simmer, whisking, for five to six mins, till the porridge is particularly tender. Season to flavor with salt. three. Serve with the reserved hot butter and cinnamon and sugar. A crimson fruit juice, akin to raspberry, is mostly inebriated with the porridge. coaching and cooking time: 20 mins Serves 6 to eight Centuries of culture have made bitter cream porridge a loved Norwegian dish. sixty three Christmas Bread/ Julekake Christmas bread is scrumptious with breakfast, and it makes excellent toast. 1 c. raisins 1 c. candied crimson and eco-friendly cherries or diversified candied fruit, lower in small items 2 tbsp. lively dry yeast 1 tbsp. sugar ø c. hot water 2 c. milk ¥ c. shortening ¥ c. sugar 2 tsp. salt 2 tsp. floor cardamom seed 6¥ c. all-purpose flour ¥ c. blanched almonds, finely chopped extra all-purpose flour (¥ to at least one¥ c.