By Astrid Karlsen Scott
Norway is a culturally wealthy kingdom, lined in snow nearly all of the yr, full of mountainous terrain, and populated through honest humans. With this ebook, you may also get pleasure from all of Norway's most interesting conventional meals. With greater than three hundred recipes amassed from all through Norway, this real Norwegian Cooking is straightforward to take advantage of, contains recipes for each party, presents the heritage of the dishes, and contains a whole index and recipe titles in English and Norwegian. integrated between full-color images 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 identified 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 merchandising of Norwegian tradition. She and her husband, Melvin McCabe Scott, Jr., stay in Olympia, Washington.
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Additional resources for Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy
Indd 42 CMYK_PAGE 42 9/6/13 6:44 PM MY KIND OF SNACK nibbles for any time of day You might think this section is all about hors d’oeuvres or tidbits to go with drinks before dinner, and in a way, you would be right. Indeed, any of the following little dishes would be welcome served that way. But I imagine them for the kind of informal, sittingaround-the-table nibbling that happens at other times of day, whenever friends and family gather. After all, a gathering is not a gathering without a little something good to eat.
The other is the French oeuf mayonnaise, the simple bistro standby of hard-cooked egg with mayonnaise and nothing more, except perhaps a lettuce leaf. When well made, both are sensational. You must have sweet ripe tomatoes and good, fresh farm-raised eggs. And as for the mayonnaise, it’s well worth learning how to make, and not nearly the chore you may imagine it to be. Store-bought really doesn’t compare and ought not be substituted here. serves 4 to 6 for the mayonnaise fo r t h e s a l a d 1 large egg yolk 4 large eggs 1 tablespoon Dijon mustard 2 pounds small ripe tomatoes ½ cup vegetable oil Salt and pepper Juice of ½ lemon 1 tablespoon thinly sliced chives ½ cup olive oil Tarragon or chervil sprigs Salt and pepper Pinch of cayenne Red wine vinegar To make the mayonnaise, put the egg yolk and mustard in a small bowl and whisk together (see Note).
It is a glorious snack to make at home. After only a few days in a flavorful marinade, it’s ready to eat with a good crusty loaf or with Real Garlic Toast (page 18). Make sure to get a little herby oil in each bite. Cheese in a jar is handy to take on a picnic too—and just as nice for an indoor picnic at the kitchen table. serves 4 to 6 ½ pound fresh goat cheese log or mild feta A bay leaf 2 garlic cloves, halved A few thyme branches A few black peppercorns A few rosemary sprigs About 1 cup olive oil Slice the cheese into 2-inch chunks.
Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy by Astrid Karlsen Scott