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shire_kitchen2005-08-16 05:14 pm
ansostuff.livejournal.com) wrote in shire_kitchen2005-08-16 05:14 pm
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I`m always open to new kinds of food. Today I got to taste something I never have tasted before.
A friend of mine comes from a little valley on the Swedish border, where Norway narrows in and becomes a thin strip of land before it widens out again in the far north. This dish is from that area and it`s what we call husmannskost which means old-fashioned meal usually eaten on the farms in the old days, because you know, not all of us were vikings. :D It`s called skjørost which means fragile or crumbly cheese and is named for the main ingredient - a cheese that very much resembles cottage cheese.
These are the ingredients:
Skjørost or Cottage Cheese
Sour Cream
Buttermilk
Sugar
Make a mixture of buttermilk and sour cream. Pour that on top of the cheese and add sugar. Eat. I am thinking that maybe cinnamon would be good on top too, but I`m not sure as I`ve only tasted it with sugar and because the main ingredient is cheese and not rice - the dish does resemble rice pudding though.
It`s used for dessert and is mostly eaten after a dinner generally known as spekemat which consits of cold, salty meats, flatbread and sour cream or sour cream-porridge.
A friend of mine comes from a little valley on the Swedish border, where Norway narrows in and becomes a thin strip of land before it widens out again in the far north. This dish is from that area and it`s what we call husmannskost which means old-fashioned meal usually eaten on the farms in the old days, because you know, not all of us were vikings. :D It`s called skjørost which means fragile or crumbly cheese and is named for the main ingredient - a cheese that very much resembles cottage cheese.
These are the ingredients:
Skjørost or Cottage Cheese
Sour Cream
Buttermilk
Sugar
Make a mixture of buttermilk and sour cream. Pour that on top of the cheese and add sugar. Eat. I am thinking that maybe cinnamon would be good on top too, but I`m not sure as I`ve only tasted it with sugar and because the main ingredient is cheese and not rice - the dish does resemble rice pudding though.
It`s used for dessert and is mostly eaten after a dinner generally known as spekemat which consits of cold, salty meats, flatbread and sour cream or sour cream-porridge.
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this time without a messed up layout :-)
The "karnemelkse pap" is very easy to make. put 75 grams of flour in a pan and little by little stir in 1 litre of buttermilk (with a wooden spoon), till you have a smooth mixture. Bring this to the boil and let it boil for a couple of minutes. It tastes best if you eat it with brown sugar or syrup.
The buttermilk scones aren't difficult either. I have several recipes, but this one I use the most.
Mix 2 cups of flour with 1 tablespoon of baking powder, 2 tablespoons of sugar, 1/2 teaspoon of sugar and 6 tablespoons of butter. When it's crumbly add half a cup of buttermilk. Mix till the dough is soft and elastic. roll balls and flatten them a little. You can brush the scones with a bit of egg or with a bit of buttermilk. Bake for 10-15 minutes at 200-220 C till scones are light brown.
For the bread you can just take about any recipe and just used buttermilk in stead of milk (or water).
Re: this time without a messed up layout :-)
En yammie, scones. Dat is al een hele tijd geleden dat ik die gegeten heb. Dank je wel voor de recepten :D
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Ik houd ook niet van pap (brinta enz.) maar karnemelkse pap smaakt heel anders. Ik hoop dat je het lekker vind :-)