Cooking the Norwegian Way: To Include New Low-Fat and by Sylvia Munsen

By Sylvia Munsen

An advent to the cooking of Norway, that includes conventional recipes reminiscent of fruit soup, Christmas bread, and rice pudding. additionally encompasses a normal menu for breakfast, lunch, and dinner and a number of other dishes from different Scandinavian international locations.

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Extra info for Cooking the Norwegian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Then a small piece of decorative food called a garnish is added. Making open-face sandwiches is an excellent way to use up leftovers. Try experimenting with different toppings. A variety of ingredients make open-face sandwiches unique and delicious. ) 31 Open-Face Sandwiches/ Smørbrød Sandwich ingredients: To prepare garnishes: thickly sliced bread or rye crisp crackers* 1. Cut tomato into thin wedges about ø-inch thick at the edge. softened butter or margarine Garnishes: 2. Wash lemon and cucumber thoroughly and use a sharp knife to slice them as thinly as possible.

Slice rutabagas and place them with the whole potato in a pan of cold, salted water (just enough water to cover the vegetables). Bring water to a boil and cook vegetables until tender. Carefully pour off the water and let any remaining moisture steam off. 2. Mash potato and rutabagas together, season to taste with salt and pepper, and add milk until the mixture has the desired consistency. Reheat and serve piping hot. The cucumbers must be sliced paper thin! A Norwegian cheese slicer works well for this.

Season with salt and pepper. You can also crumble the bread into crumbs by hand. 52 3. Heat butter or oil in a frying pan. Use a large spoon or your hand to form the vegetable mixture into flat patties and place them in the pan. Brown patties on both sides. Try serving it cold with a dollop of low-fat or nonfat plain yogurt on top. 1 1-lb. package pitted prunes 1¥ c. raisins 1 cinnamon stick 6 c. water 4 oz. ) dried apricots 1 8æ-oz. can unsweetened cherries and juice 3 tbsp. quick-cooking tapioca ø c.

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