Cooking the Norwegian Way by Sylvia Munsen

Author:Sylvia Munsen
Language: eng
Format: mobi, epub, pdf
ISBN: 9780822509011
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

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. Lefse is a soft, pancake-type bread that is usually white with brown “freckles.” It may be made with rye or wheat flour, or with potatoes that have been boiled, mashed, and mixed with milk and flour. Lefse can be eaten plain or buttered. When spread with butter and sprinkled with sugar, it’s heavenly. Lefse can be found in most grocery stores. Norwegian flatbread is a thin, crisp, waferlike bread. By itself it is quite bland, but with butter or a piece of cheese it makes a delicious snack. The flatbread recipe in this chapter is quite simple. Flatbread can also be found in most supermarkets.

You may be surprised to find a recipe for waffles in the snack chap

ter. In Norway waffles are never a breakfast food. Instead, they are eaten as a snack or dessert, served with butter and sugar or with jam or berries and whipped cream or sour cream.

You can also snack on leftover fruit soup or rice pudding (see pages 55 and 69). These treats are just as good on the second or third day as on the first, and it’s a nice change to eat them cold. A quick and easy snack, flatbread is perfect topped with cheese, veggies, or butter. (Recipe on pages 38–39.)

37

Flatbread/ Flatbrød

Flatbread is the oldest form of bread in Norway.Traditionally, families baked enough flatbread at one time to last half a year.

1∂ c. stone-ground whole wheat

1. Preheat oven to 350°F. Combine

flour

whole wheat flour, all-purpose

flour, vegetable oil, baking soda,

1∂ c. all-purpose flour*

and salt in a bowl. Mix well.

ø c. vegetable oil

2. Slowly add just enough buttermilk

1 tsp. baking soda

to make a stiff dough.

¥ tsp. salt

3. Knead dough for 30 seconds on a

well-floured surface, such as a

æ to 1 c. buttermilk

board or tabletop.

4. Roll a medium-sized handful of

dough (about ø c.) into a ball and

then pat it down into a flat circle.

(Cover the remaining dough so it

doesn’t become too dry.)

5. With a floured rolling pin and on a

well-floured surface, roll dough into a

very thin 10-inch circle. (If dough is

sticking to the surface on which you

are working, dust it with more flour.)

38

6. Place flatbread on an ungreased

cookie sheet. To make all your

flatbread pieces the same shape and

size, score (mark with a deep line)

the dough circles with a knife,

making triangles, squares, or

whatever shapes you prefer. (After

baking, the flatbread will be broken

into pieces along the scored lines.)

7. Bake at 350°F for 8 to 10 minutes.

Flatbread should be crisp and

slightly brown around the edges.

Cool on a wire rack and repeat with

remaining dough.

8. Break flatbread into pieces and serve

plain or with desired topping, such

as butter or cheese.

Preparation time: 25 minutes

Baking time: 8 to 10 minutes per circle

Makes 9 circles

*For some variations on this recipe, try

making flatbread using only white flour or

only rye flour.You can also substitute

µ c. cornmeal for µ c. flour.

39

Waffles/ Vafler

Norwegian waffle irons make heart-shaped waffles, instead of the square waffles (sho pro

wn)

duced by North American waffle irons.

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