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The sour cream is acidified with the help of a bacterial culture, either natural or with added lactic acid culture. Sour cream has a thick consistency and a sour smell, widely used as an ingredient in dishes, and is also used by some in pancakes and waffles. [167] Rømmekolle / Melkeringe – an acidified milk product eaten as a dessert or a snack.
Joika – Meatballs made from a mixture of meat from cow, reindeer, lamb, and pork rind, [3] served with mashed potatoes in very thick gravy. The gravy includes brunost or goat milk. The term most commonly refers to a commercial brand with airsealed (prev. canned) packaging, with homemade varieties being uncommon.
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
The large Finnish minority group in Sweden eats a stiffer rye bread baked with sour dough. Bread was historically primarily served in one of two ways, either broken into pieces in a soup, stock, milk, or fermented milk, or dipped in a hot drink, or served in the form of butter spread on a slice of bread and served as an open sandwich. [15]
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Mix 1/3 cup soup and 1/2 cup water in saucepan. Add vegetables and butter. Heat to a boil, stirring occasionally. Remove from heat. Add stuffing.
Preheat the oven to 180C/350F/Gas 4. Sift the flour, bicarbonate of soda and salt into a large mixing bowl. In a separate bowl use a hand mixer to combine the butter and sugar together until light ...
It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. It may also accompany betasuppe, a traditional meat soup or lobscouse, a traditional stew. [3] The thinner the bread is, the better it is. It is rolled and then cooked on a large griddle.