Krumkake
A Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like Italian pizzelle, a special decorative two-sided iron griddle, similar to a waffle iron, is traditionally used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings.
These cookies are popular not only in Norway but also among Norwegian immigrant descendants in the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other Norwegian sweets including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner of ribs or pinnekjøtt.
In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.
A Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Like Italian pizzelle, a special decorative two-sided iron griddle, similar to a waffle iron, is traditionally used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings.
These cookies are popular not only in Norway but also among Norwegian immigrant descendants in the American Midwest. Krumkaker are traditionally made in preparation for Christmas, along with other Norwegian sweets including Sandbakelse and Rosettes. They offer a sweet dessert after the traditional Christmas Eve dinner of ribs or pinnekjøtt.
In Germany, the cookies are commonly filled with sweet stuffings. They are also used as a type of ice cream cone.
Fårikål
A traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn.
Fårikål is originally a dish from the Western part of Norway, but is now enjoyed in all parts of the country. There is even a national holiday in Norway that is known as Fårikål Feast Day which is celebrated on the last Thursday in September each year.
A traditional Norwegian dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and often a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets. The dish is typically prepared in early autumn.
Fårikål is originally a dish from the Western part of Norway, but is now enjoyed in all parts of the country. There is even a national holiday in Norway that is known as Fårikål Feast Day which is celebrated on the last Thursday in September each year.
Torsk
Torsk is the Norwegian word for Atlantic Cod, which is a popular dish in Scandinavia, especially Norway. poached, simply served with boiled potatoes and melted butter. Carrots, fried bacon, roe and cod liver may also accompany the fish. A delicacy which is incredibly in Norway is torsketunger; cod's tongue.
Torsk is the Norwegian word for Atlantic Cod, which is a popular dish in Scandinavia, especially Norway. poached, simply served with boiled potatoes and melted butter. Carrots, fried bacon, roe and cod liver may also accompany the fish. A delicacy which is incredibly in Norway is torsketunger; cod's tongue.