Norwegian flatbread
Yield: 10 Servings
Ingredients:
- 2 sm Potatoes boiled or baked And pureed in the blender Or food processor (about
- 1/2 cup)
- 2 c Of rye flour
- 1/4 ts Salt
- 1/3 c Water or potato water
Instructions:
It is impossible to find a more spartan cracker than Norwegian
Flatbread. It can be made with only rye flour, salt, and water, but
adding a pureed vegetable, such as potatoes, increases the nutritive
value and adds subtle flavor. This flatbread is excellent with mild
cheeses.
In a large bowl or in the food processor, blend the pureed potato,
flour, and salt together.
Add the water and blend well until the dough will hold together in a
cohesive ball. With a sharp knife, divide into 10 equal portions. Turn
these out, one at a time, onto a floured surface and roll into
circles. Roll as thin as possible, at most 1/8 inch, so each is
approximately 7 to 8 inches across. Prick all over with the tines of
a fork.
Lightly oil a griddle or large skillet and heat until it is very hot.
One by one, place the rolled circles onto the griddle and cook until
the bottoms begin to show light browning. Then turn and cook the
other side. Keep turning until the whole cracker is dry and crisp. Do
not allow the flatbread to get more than medium brown. Cool on a
rack. Yield: 10.
VARIATIONS: Substitute any pureed vegetable for potatoes. Flours
other than rye can also be used. Try wheat or barley. If the dough is
too sticky to roll, add a little more flour. Letting the dough rest
for an hour after mixing will also make it easier to roll.
Flatbread can also be cooked in the oven. Bake on an ungreased baking
sheet at 400~F. for 8 to 12 minutes, or until crisp, turning 2 or 3
times.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: NORWEGIAN GRIDDLE CAKES (LEFSE)
Categories: Breads
Yield: 26 Servings
4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Shortening
1 1/2 tb Sugar
1 t Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and shortening. Chill for 1 hour. Add
sugar, salt and flour. Blend thoroughly. Take about 1/3 cup of
mixture and form into 2 balls. Continue with remaining dough. Chill
balls for 1 hour. On a lightly floured board roll each ball into a
paper thin round about 5 inches in diameter. Cook on heated griddle
over low heat until very light tan. Turn and cook on other side.
Serve hot or cold. All Lefse - Sprinkle with hot water and let lay a
while, then butter and sprinkle with sugar and cinnamon, fold and cut.
Recipe By :
From: Sweber@ix.Netcom.Com (Sharon Raghdate: 12 Oct 1996 22:15:13
~0600
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: NORWEGIAN GRIDDLE CAKES (LEFSER)
Categories: Norwegian, Pancakes, Potatoes
Yield: 26 Servings
4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Lard
1 1/2 tb Sugar
1 ts Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and lard. Chill for 1 hour. Add sugar,
salt and flour. Blend thoroughly. Take about 1/3 cup of mixture and
form into 2 balls. Continue with remaining dough. Chill balls for 1
hour. On a lightly floured board roll each ball into a paper thin
round about 5 inches in diameter. Cook on heated griddle over low
heat until very light tan. Turn and cook on other side.
Serve hot or cold.
All Lefsa - Sprinkle with hot water and let lay a while, then butter
and sprinkle with sugar and cinnamon, fold and cut.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: NORWEGIAN LAMB & CABBAGE S
Categories: Stew, Norwegian
Yield: 4 Servings
3 lb Lamb w/bone, cut into 2 Pieces 1 (2lb) head of cabbage 2 tb Salad oil 2 ts Salt 2 Beef bouillion cubes 2 c Hot water 1 Bay leaf Chopped parsley Heat oil in Dutch oven. Brown meat in oil until well browned; remove meat; discard drippings. Wash and trim cabbage cut into wedges place alternate layers in Dutch owen. Srinkle each layer with salt. Add bouillion cubes water and bay leaf. Bring to a boil; reduce heat. Cover. Simmer a about 1 1/2 hours or until meat is tender. Remove bayleaf. Sprinkle with parsley before serving.
