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<blockquote data-quote="Gulla" data-source="post: 2529639" data-attributes="member: 4272"><p>Hmm, how about a few (I believe) typically norwegian dishes? I normally make these from memory and without measuring so most of these are approximations (or more precicely guessimates <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> ). And please bear with me if some ingredients seem to be nonsense. I blame the dictionary, and when in doubt try to use what is marked as British English</p><p></p><p><strong>"Veiled farmer girls" (in Norwegian: Tilslørte bondepiker)</strong></p><p></p><p>0.5 litres Full Cream</p><p>0.5 litres Breadcrumbs (dry, not fresh.)</p><p>0.2-0.3 litres Sugar</p><p>1 litre Apple Sauce (Thats what the dictionary tells me. It is supposed to be mashed apples sort of like jam)</p><p></p><p>1. Mix breadcrumbs and sugar in a warm pan and stir until the sugar starts caramelizing (turns brow). Cool and crush. (Strictly speaking if you have so much sugar that you need to crush it again that is a little bit too much sugar)</p><p></p><p>2. Whip the cream.</p><p></p><p>3. Find a glass bowl. layer the ingredients starting with crumbs, then a little less than half th apple sauce, the crumbs, then a little less than half the whipped cream then, crumbs then the rest of the apple sauce then the rest of the crumbs and then cover it with the rest of the cream.</p><p></p><p>4. Serve chilled as a dessert.</p><p></p><p><strong>Lamb in Cabbage</strong> (Norwegian: Får-i-kål)</p><p></p><p>1.5 kg Mutton (Preferably shoulder) cut in pieces about the size of a fist</p><p>1.5 kg Cabbage</p><p>2 teaspoons salt</p><p>2 teaspoons black pepper (whole, not ground)</p><p></p><p>Put a little butter or margarine in the bottom of a large kettle. Layer cabbage (cut in segments, that is 'large pieces') and mutton in the kettle starting and ending with cabbage. Drizzle some salt and pepper on each layer of mutton.</p><p></p><p>Add water until a little below the top (approx 0.4-0.5 litres) and boil/simmer under a lid until the meat is tender (and then some.) Normally 90-120 minutes. Serve with boiled potatoes.</p><p></p><p>Håkon</p></blockquote><p></p>
[QUOTE="Gulla, post: 2529639, member: 4272"] Hmm, how about a few (I believe) typically norwegian dishes? I normally make these from memory and without measuring so most of these are approximations (or more precicely guessimates ;) ). And please bear with me if some ingredients seem to be nonsense. I blame the dictionary, and when in doubt try to use what is marked as British English [b]"Veiled farmer girls" (in Norwegian: Tilslørte bondepiker)[/b] 0.5 litres Full Cream 0.5 litres Breadcrumbs (dry, not fresh.) 0.2-0.3 litres Sugar 1 litre Apple Sauce (Thats what the dictionary tells me. It is supposed to be mashed apples sort of like jam) 1. Mix breadcrumbs and sugar in a warm pan and stir until the sugar starts caramelizing (turns brow). Cool and crush. (Strictly speaking if you have so much sugar that you need to crush it again that is a little bit too much sugar) 2. Whip the cream. 3. Find a glass bowl. layer the ingredients starting with crumbs, then a little less than half th apple sauce, the crumbs, then a little less than half the whipped cream then, crumbs then the rest of the apple sauce then the rest of the crumbs and then cover it with the rest of the cream. 4. Serve chilled as a dessert. [b]Lamb in Cabbage[/b] (Norwegian: Får-i-kål) 1.5 kg Mutton (Preferably shoulder) cut in pieces about the size of a fist 1.5 kg Cabbage 2 teaspoons salt 2 teaspoons black pepper (whole, not ground) Put a little butter or margarine in the bottom of a large kettle. Layer cabbage (cut in segments, that is 'large pieces') and mutton in the kettle starting and ending with cabbage. Drizzle some salt and pepper on each layer of mutton. Add water until a little below the top (approx 0.4-0.5 litres) and boil/simmer under a lid until the meat is tender (and then some.) Normally 90-120 minutes. Serve with boiled potatoes. Håkon [/QUOTE]
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