By Astrid Karlsen Scott
Norway is a culturally wealthy kingdom, coated in snow the vast majority of the yr, choked with mountainous terrain, and populated by means of honest humans. With this ebook, you may also take pleasure in all of Norway's best conventional meals. With greater than three hundred recipes accrued from all through Norway, this real Norwegian Cooking is simple to take advantage of, comprises recipes for each party, presents the heritage of the dishes, and incorporates a entire index and recipe titles in English and Norwegian. integrated between full-color pictures are the recipes for delectable dishes, such as:
• Pickled mackerel
• Marinated salmon
• crammed cabbage leaves
• Lamb roll
• Bergen pretzels
• Spinach pie
• Rhubarb soup
• Thick rice pancakes
• candy cardamom bread
• Marzipan cake
• And more!
Astrid Karlsen Scott a local of Norway, is across the world recognized for her books on Norwegian tradition. Her award-winning video, Christmas in Norway, has been proven on tv within the usa and in Europe. She is usually president of Nordic experience, an organization devoted to the promoting of Norwegian tradition. She and her husband, Melvin McCabe Scott, Jr., dwell in Olympia, Washington.
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Additional info for Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy
Pour in the tomatoes and bring to the boil. Add the sugar and season with salt and freshly ground black pepper, then reduce the heat and simmer for 15 minutes, or until the sauce has thickened. Stir in the basil leaves, then pour the sauce over the cannelloni. When ready, the top of the cannelloni should be golden and bubbly. 5 In a bowl, mix together the crème fraîche, the rest of the Parmesan cheese, some salt and freshly ground black pepper, and the water. Spoon the sauce over the tomato layer, top with the mozzarella cheese, then bake in the oven for 30–40 minutes, until the cannelloni is tender when pierced with a knife.
Finely grate over the remaining lemon zest and mix everything together well. Divide the mixture into 8 and shape each one into a ¾-in (2-cm) thick cake using a little flour to stop it from sticking to your hands. Place on a plate and put them in the fridge to get firm for 30 minutes. Put the bread into a blender or food processor and pulse until it forms crumbs, then tip on to a plate. Put the egg on to another plate and the flour onto another. 7 8 Coat all of the cakes in the flour, then the egg, and then the crumbs.
Slice open, spread a layer of hummus (see page 31) inside, and place some falafel on top. Add some chopped salad vegetables, such as cucumbers, tomatoes, lettuce, or scallions, and a few dollops of tzatziki (see page 30). Dips and dippers Here are some super-quick recipes to make when you want something tasty to snack on while you’re waiting for the main meal, for friends to arrive, or for the grill to get hot. Mix and match these healthy snacks as much as you like . . just don’t forget to leave some room for the main course!
Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy by Astrid Karlsen Scott