Recipes from Norway and Sweden

New Zealand Listener, Volume 41, Issue 1053, 30 October 1959, Page 30

Recipes from Norway and Sweden

ODERN travel facilities and news-services have practically made the countries of the world neighbours, even though they may not always be neighbourly. We have, at any rate, a common meeting-ground in food; and it is interesting to note how the folk in other countries cook. Here are some recipes from Sweden and Norway. Veal with Cream Sauce (Norway) Six veal cutlets, 2-3 oz. butter, 4 pint cream, lemon juice, potato puree, pepper, salt. Veal is exceedingly good in Norway and the Norwegians have a hundred attractive ways of cooking it. This is a favourite way and one in which the delicate flavour is brought out to perfection. Have 6 cutlets from the fillet--avoid having them too thick -and beat them:well with rolling pin. Put the butter into a: frying pan and, when very hot, put in the cutlets and fry them golden brown on both sides. Take them out, put them on a hot dish in the oven, leaving the door open, With a spoon, scrape all the brown particles from the pan in which they have cooked, add salt and pepper to taste, and the cream and simmer for 10 minutes. Add a squeeze of lemon juice and pour over the meat. Boil some potatoes in milk; mash them and add butter and seasoning. Serve in a separate dish. Veal Cutlets (Norway) One pound fillet veal, 3 oz, butter, a little chopped ham, 1 cup cream, 1 tablespoon flour, 1 egg, breadcrumbs, grated lemon rind, 4% ctp stock, 4% Ib. mushrooms, salt and pepper. Beat fillet of veal flat with rolling-pin to 34-inch in thickness, Cut it into rounds from 214-3 inches in diameter. Season these with salt and pepper and brush them over with the beaten egg. Toss them in breadcrumbs with which have been mixed a little grated lemon rind and some finely chopped ham. Press the crumbs flat on the cutlets and let them stand for a little time. Make butter hot in frying pan, put in cutlets and fry till golden brown on both sides. Drain them and keep them hot in oven. Put the flour into the frying pan and brown it gradually; add the stock, cream and seasoning, and boil for about 8 minutes. When thick and rich pour it round veal and garnish with mushrooms peeled and grilled with a little butter and seasoning. Veal Cutlets (Sweden) This is called Kalvfile Oscar. Tinned lobster or even crayfish could be used. Cut veal into thin slices and fry brown on both sides in hot fat. Serve with pieces of boiled asparagus and neat pieces of lobster meat on top, Serve with a horseradish sauce. Beef Cakes (Norway) These are called Karbanadekaker, Mince some fresh topside of beef, add salt, pepper, a sprinkling of cornflour and a little water to moisten, Make into small flat cakes, mark across with back of knife and fry in butter or lard, Serve with crisply fried sliced onions, and with cabbage boiled, shredded and added to white sauce. Spiced Biscuits (Sweden) The Swedish name is Pepparkakor. Melt 7 tablespoons butter; with it mix 7 tablespoons warmed golden syrup.

Have ready mixed 1% Ib. flour, 7 tablespoons sugar, 1 teaspoon each of cinnamon, powdered ginger and baking powder, 12 finely crushed cloves, or a teaspoon of powdered cloves or less. Work the mixture into the butter and

syrup, roll out thin and cut into rounds, Bake in moderate oven until brown. Lemon, Cake (Sweden) This called Jastpulverkaka. Beat 4 eggs with. % Ib. sugar for 15 minutes. Then. mix im 1 pint: milk and % Ib. butter warmed until melted. Mix separately 1 Ib, flour, 2 teaspoons baking powder and grated rind of small lemon. Work the;flour, etc., into beaten eggs and sugar; pour into well buttered and floured baking tin. Bake in moderate oven, Almond Biscuits (Sweden) Four ounces butter, 2 oz, sugar, 1 egg yolk, 8 oz, flour, 14 teaspoon almond essence or 44 teacup blanched almonds. Cream together butter and sugar; add well-beaten egg and then flour and almond flavouring. If almonds are used they must be finely chopped. Roll out thinly, cut into small rounds and bake in a hot oven about 7 minutes. Instead of rolling, this mixture can be put through a forcer in tiny rounds on a baking tin. ; Tea Rings (Sweden) One breakfast cup milk, 6 tablespoons butter, 1 cake yeast, 4 cups flour, 1 teaspoon ‘salt, % cup sugar, 1% cup shredded almonds, % cup warm water, 1 egg, 2 tablespoons brown sugar. Add scalding milk to sugar and butter and let.them cool, When lukewarm add the yeast dissolved in the warm water, and half the flour. Beat well, let it rise in a warm place till double the size; then add egg, salt and rest of flour and kneed well. Let it rise again. Divide into even strips. roll each %4-inch in thickness. Brush over with a little butter, sprinkle with brown sugar and almonds. Roll again lightly; join ends to form a circle. Put them in baking tin, ‘stand in warm place for 20 minutes, then bake in hot oven for about 20 minutes. A Special Cake (Norway) . This is called Berlinerkranser, Four eggs, 4 oz. butter, 4 oz. sugar, 4 oz. flour, al s. Beat. yolks and sugar for 2 hour. creamed butter into yolks, then the flour. Make into Paste, roll out, cut into strips. Roll these lightly under the hand and with each form a ring; dip. these first into lightly whisked egg white and then roll in chopped almonds. Bake in moderate oven, colouring the rings lightly. : Mormonsen (Norway) This is another of their Special Cakes. Six eggs, 4% Ib. flour, 2 teaspoons baking powder, 4% Ib. butter, 42 Ib sugar, vanilla essence, currants, almonds. Beat butter, egg yolks and sugar together for ¥2 hour; add vanilla. Sift together flour and baking powder. Stir these into the egg yolks. Whisk egg whites to stiff froth and fold into mixture. Butter a baking tin, pour in the mixture and on top put currants and chopped almonds. Put into the oven-not too hot-and bake for about 144 hour. Let it go cold in the tin, and then take out and cut into squares.