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October
1999
March
2000
April
2000
Recipe
Index
A Rose by Any Other Name....May
7 2001
Sometimes it's not a matter of how the food tastes as is how it sounds.
A name can add a lot of enjoyment to a food. Case in point Tilslørte
Bondepike or Veiled Farm Girl, a picturesque name for a easy to prepare
and traditional Norwegian dessert. And then there's its cosmopolitan counterpart-
Avslørte Bypike or Revealed City Girl. A little bit more fancy, but basically
the same.
Some foods I always thought were a matter of imagination until I recently
came across the recipe for Nail Soup. This is a variation of Stone soup,
the childrens' story. Same recipe only difference is the starter, nails
instead of stones. Or perhaps I should say the non-added starter.
Nail Soup 8 potatoes,4
leeks,6 cups water,3tlb butter,salt,pepper.Clean and Slice potatoes. cook
to a soft mash.Clean leeks,cut into strips.Boil together 15 minutes.Add
seasoning and butter.
Chocolate Kisses May
3 2001
Lately the love life of the younger royals here in Norway are front page
news. First the Crown Prince and his chosen. Now the latest rabalder is
about his sister Princess Marte Louise and Ari Behn. Her heartbeat. The
definite non-news is that the private affairs are public and everyone
has a say. Ari Behn has become all of Norway's prospective son-in-law.
The question is can one stand so many future in-laws? The following open
face sandwich is named for Princess Marte Louises' namesake, dessert?
Well forgive me if I take advantage of the situation and suggest- Chocolate
Kisses.
Crown Princess Martha's Special Sandwich 4 slices white bread,butter,1
lb freshly boiled cod's roe(canned will do),1/2 cup thick béchamel
sauce with chopped dill,1 cup peeled prawns-shrimp. Cut cod's roe into
small pieces, less than 1/2 inch thick.Fry lightly in butter.Place hot
on buttered bread.Pour hot sauce over. Sprinkle with prawns.
Spring Tonic April,
17 2001
Spring brings more to Norway just than the three doubling the usual amount
of broken bones. The broken bones come from the slippery snowy mountain
slopes Norwegians migrate to as soon as the white stuff has melted in
the cities.Just as birds fly south for the winter, Norwegians ski north
for the spring.
What else does spring bring.
Well, a national delicacy which doesn't cost a red scent. It's a spring
tonic and if it doesn't get you up and going not much else will. All you
need are a pair of heavy duty gardening gloves. It's Nettle soup and it's
free for the taking.
Nettles are one of the first
greens to appear here. For nettle soup the young leaves, before developing
their stinging hairs,are used.The leaves are blanched and added to a stock.
The result resembles spinach soup.
Nettle Soup recipe:
1 1/2 - 2 liters young nettles 1 liter vegetable stock 3 tlb flour,100
ml milk or cream, salt, pepper, 11/2 -1 tsp chervil or thyme, 4 hard boiled
eggs
Rinse and blanch nettles.Drain.Bring
stock to boil, add nettles. Make a paste of the flour and a little cold
water. Add to stock to thicken. Add milk or cream and seasonings. Place
a half hard cooked egg on each serving.
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