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Rømme – Norwegian sour cream made from cream or a mixture of whole milk and cream that has been soured. 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 ...
The Norwegian breakfast consists of bread, cheese, and milk. Traditionally this meal included a porridge such as grøt (flour and groats boiled with milk). Different kinds of grøt exist, including rømmegrøt (Regular grøt but milk is replaced with sour cream) and risgrøt (Regular grøt with rice instead of groats) [1]
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]
These days, recipes often include some chemical leavening, butter and milk, turning the hearty backwoods fare into a more refined treat similar to Irish soda bread. Luchi, Bangladesh Shutterstock
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 and fluffy and duckling yellow.
The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [66] Mille-feuille: France: The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a pastry originating in France.
However, over time, the coffee cake recipes have changed as cheese, sugared fruit, yogurt, soured cream, have been used, leading to a denser, more cake-like structure. In the 19th century, American cooks also used coffee as an ingredient to thriftily use up leftovers, reducing waste, and flavor the cake. [ 5 ]
Norwegian desserts mainly feature small, tart fruits, such as strawberries, blueberries, lingonberries, gooseberries, and cloudberries, due to their ability to grow in colder climates. [1] Rye flour is a very common ingredient in bread-based recipes, as well as almonds and almond flavoring.