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Lefse – a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. [11] Tynnlefse ("Thin lefse") is a variation made in central Norway. Tynnlefse is rolled up with butter, sugar, and cinnamon (or with butter and brown sugar). [12]
Balls of lefse dough Lefse rolling pin. Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, [1] and includes butter, and milk, cream, [2] or lard. [3] It is cooked on a large, flat griddle. Special tools are used to prepare lefse ...
Historically, potatoes first appeared in Norway around 250 years ago, and it’s likely that’s when Norwegian homesteaders started to make lefse in bulk as a tasty carbohydrate.
Krotekake is a kind of lefse thin pastry. The name lefse covers many different kinds of thin or thick, soft or hard pastry. In the Norwegian language krote means "a scroll" and kake is a cake or pastry. Dried krotekake can be made in quantity and stored without refrigeration for extended periods of time. [3]
German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as wienerbrød, literal translation: "Viennese bread") share the table with a variety of homemade cakes, waffles and biscuits. Cardamom is a common flavoring. Another Norwegian cake is Krumkake, a paper-thin rolled cake filled with whipped cream. (Krumkake ...
Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
Almond-flavored butter cookies with sliced almonds and pearled sugar on top Skolebrød: Buns filled with custard and topped with powdered sugar Smultring: Traditional Norwegian doughnut Spice cake: Moist cake spiced with various flavorings, usually cinnamon or allspice Svele: Thick, pancake-like dessert served with brunost: Tilslørte bondepiker
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.