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Download Authentic Norwegian Cooking: Traditional Scandinavian by Astrid Karlsen Scott PDF

By Astrid Karlsen Scott

Norway is a culturally wealthy state, lined in snow the vast majority of the 12 months, packed with mountainous terrain, and populated by means of honest humans. With this ebook, you can even take pleasure in all of Norway's best conventional meals. With greater than three hundred recipes accumulated from all through Norway, this genuine Norwegian Cooking is straightforward to take advantage of, contains recipes for each get together, presents the historical past of the dishes, and encompasses a whole index and recipe titles in English and Norwegian. incorporated between full-color photos 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 can also be president of Nordic experience, a firm devoted to the merchandising of Norwegian tradition. She and her husband, Melvin McCabe Scott, Jr., reside in Olympia, Washington.

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Extra info for Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy

Sample text

Biscuit Love, part of Nashville’s burgeoning food truck movement, has plenty more to love, like the East Nasty, with buttermilk fried chicken, Kenny’s farmhouse cheddar, and sausage gravy, and the Gertie, with homemade banana jam, peanut butter with pretzel crunch (they make it themselves), and Olive & Sinclair chocolate gravy. Oh, and grab a side of cheese grits while you’re at it. Try it, feel the biscuit love. indd 19 Biscuit Love Truck 19 12/12/13 9:46 AM To brine the chicken: Mix all the ingredients except the chicken in a bowl.

To assemble: Slice biscuits in half. Place chicken onto biscuit and top with honey, Creole mustard, and 3 dill pickle slices. Place dough on a floured surface and roll it out to 3/4 inch thick. Cut biscuits with biscuit cutter. Nestle together on a buttered sheet pan and brush tops with butter. Allow to rest and rise for 15 minutes. Meanwhile, preheat oven to 425°F. Bake for 12 minutes, or until tops are golden brown. Remove from oven and brush immediately with butter. To prepare the fried chicken and dip: Add peanut oil to frying pan and place over heat.

If using an electric mixer, use the dough hook attachment and mix on low for 4 minutes. Let dough rest 5 minutes, then mix on low for 4 more minutes. If kneading by hand, lightly flour countertop and knead 200 strokes. Let dough rest 5 minutes, then knead 200 more strokes. Let dough rise in a loosely covered container (cloth or foil) 1–3 hours, until tripled in size. 14 Divide into 4 equal portions and lightly flour. For each ball, fold the corners under, forming a smooth skin side on top. Keeping skin side up, continue folding under to create surface tension, until the dough becomes a smooth ball.

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