By Sylvia Munsen
An advent to the cooking of Norway, that includes conventional recipes corresponding to fruit soup, Christmas bread, and rice pudding. additionally encompasses a usual menu for breakfast, lunch, and dinner and several other dishes from different Scandinavian nations.
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Additional resources for Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
4. Add milk slowly, stirring constantly. Allow soup to simmer while you add butter, parsley, and pepper. 5. Stir over medium heat until soup is smooth and hot. Preparation time: 20 minutes Cooking time: 40 minutes Serves 4 *You can leave out the butter in this recipe to cut down on fat. Eating potato soup is a mouthwatering way to stay warm and full in winter. 34 Snacks/S n a c k For a hearty after-school snack, you may want to try a little lefse or some flatbread and cheese with a piece of fruit.
3. In a saucepan, scald milk. Stir in shortening and let cool for 15 minutes. When cooled, pour milk and shortening in a big mixing bowl. Add sugar, salt, and cardamom and stir. 4. With a mixing spoon, stir in 2 c. of the flour, 1 c. at a time. Next, add yeast, sugar, and water mixture. Stir, then add 2 more cups flour, stirring. Add candied fruit, raisins, and chopped almonds, mixing well. Stir in 2 c. of remaining flour, 1 c. at a time. 5. Turn dough onto a floured board and knead well. Use as much remaining flour as it takes to reach a springy, elastic texture.
Of the flour, 1 c. at a time. Next, add yeast, sugar, and water mixture. Stir, then add 2 more cups flour, stirring. Add candied fruit, raisins, and chopped almonds, mixing well. Stir in 2 c. of remaining flour, 1 c. at a time. 5. Turn dough onto a floured board and knead well. Use as much remaining flour as it takes to reach a springy, elastic texture. Place dough in a greased bowl and cover with a damp cloth.