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Krotekake
''Krotekake'' is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as ''hardangerkaker''. ''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. Process The making of ''krotekake'' is an opportunity for small gatherings of neighbors in this largely rural fjord coastline. There are typically three or four participants in this activity. The preparation and assembly can take much of the day and provides plenty of time to share stories and catch up on neighborhood information while producing a bounty of staple foodstuff. The first step in the process is to mix a simple whole-w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krotekake D
''Krotekake'' is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as ''hardangerkaker''. ''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. Process The making of ''krotekake'' is an opportunity for small gatherings of neighbors in this largely rural fjord coastline. There are typically three or four participants in this activity. The preparation and assembly can take much of the day and provides plenty of time to share stories and catch up on neighborhood information while producing a bounty of staple foodstuff. The first step in the process is to mix a simple whole-wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardanger
Hardanger is a traditional district in the western part of Norway, dominated by the Hardangerfjord and its inner branches of the Sørfjorden and the Eid Fjord. It consists of the municipalities of Ullensvang, Eidfjord, Ulvik and Kvam, and is located inside the county of Vestland. The area is dominated by the vast Hardangervidda plateau in the east and the large Folgefonna glacier on the central Folgefonna peninsula. The district was selected as the millennium site for the old Hordaland county. In the early Viking Age, before Harald Fairhair, Hardanger was a petty kingdom with its capital at Kinsarvik. Etymology The Old Norse form of the name was ''Harðangr''. The first element is derived from the ethnonym '' hǫrðar'', or from ''harðr'' meaning "hard" (referring to wind and weather). The last element is ''angr'' "tight fjord" (the name originally belonged to the fjord, now called Hardangerfjord). Agriculture The region is one of Norway's most important sources of fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norway
Norway, officially the Kingdom of Norway, is a Nordic countries, Nordic country located on the Scandinavian Peninsula in Northern Europe. The remote Arctic island of Jan Mayen and the archipelago of Svalbard also form part of the Kingdom of Norway. Bouvet Island, located in the Subantarctic, is a Dependencies of Norway, dependency, and not a part of the Kingdom; Norway also Territorial claims in Antarctica, claims the Antarctic territories of Peter I Island and Queen Maud Land. Norway has a population of 5.6 million. Its capital and largest city is Oslo. The country has a total area of . The country shares a long eastern border with Sweden, and is bordered by Finland and Russia to the northeast. Norway has an extensive coastline facing the Skagerrak strait, the North Atlantic Ocean, and the Barents Sea. The unified kingdom of Norway was established in 872 as a merger of Petty kingdoms of Norway, petty kingdoms and has existed continuously for years. From 1537 to 1814, Norway ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masonry Oven
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, Rock (geology), stone, clay (clay oven), or cob (material), cob (cob oven). Though traditionally wood-fired oven, wood-fired, coal-fired ovens were common in the 19th century, and modern masonry ovens are often fired with natural gas or even electricity. Modern masonry ovens are closely associated with artisan bread and pizza, but in the past they were used for any cooking task involving baking. Origins and history Prehistory Humans constructed masonry ovens long before the advent of writing. The development of cooking technologies began when early humans started using fire to prepare food, initially through methods such as spit-roasting over open flames or embers. Starchy roots and other foods that required longer cooking times were often buried in hot ashes and sometimes covered with heated stones or more ash. For larger quantities, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scraper (kitchen)
A kitchen scraper is a kitchen implement made of metal, plastics (such as polyethylene, nylon, or polypropylene), wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula (thus scrapers are often called ''spatulas'') for some of the various uses. Types Bowl Bowl scrapers (also known as rubber feet) are, as the name suggests, used to remove material from mixing bowls. Often, a #Plate, plate scraper is used for this purpose, particularly since the long handle allows it to be used to remove contents of bowls as well as jars, such as mayonnaise jars; however, for bowls, dedicated scrapers are available, lacking the handle, and consisting of a flat, flexible piece of plastic or silicone rubber sized for convenient holding with the hand, palm and fingers, with a curved edge to match the curvature of the average bowl. The degree of curvature can vary from a slight curvature along one edge of a rectangle, to a complex shape co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rolling Pin
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer varying advantages, as they are used for different tasks in cooking and baking. Types of rolling pins *Rod: thin rods typically made of wood around 1–2 inches (2–3 cm) in diameter. They are used by rolling the rod across the dough using one's palm. The pins may be tapered at one or both ends for more pivot control in certain tasks such as making small jiaozi skins or pie shells. Most East Asian or French style rolling pins, and the Turkish ''Oklava'' are rod-style. *Roller: consists of a thick heavy roller made of a variety of materials around 3–4 inches (7–10 cm) in diameter with thinner handles which extend through the roll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases. Whole grains are a source of carbohydrates, multiple nutrients and dietary fiber. Varieties Whole grain sources include: Cereals * Wheat ( spelt, emmer, farro, einkorn, Kamut, durum) * Rice ( Black rice, brown, red, and other colored rice varieties) * Barley (hulled and dehulled but not pearl) * Maize or corn * Rye * Oats (including hull-less or naked oats) File:Reis - Sorte C roh.jpg, African rice in its inedible husk ''(seed rice, can sprout)'' File:Reis - Sorte C voll.jpg, The same rice, dehusked ( whole grain rice, colour varies by variety) File:Reis - Sorte C weiss.jpg, The same rice, with almost all bran and germ removed to make white rice Minor cereals * Millets * Sorghum * Te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lefse
Lefse () is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include flour, all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves. Flavoring There are many ways of flavoring lefse. The most common is adding butter and sugar to the lefse and rolling it up. In Norway, this is known as . Other options include adding cinnamon, or spreading Jelly (fruit preserves), jelly, lingonberries, or Gomme (food), gomme on it. Scandinavian-United States, American variations include rolling it with a thin layer of peanut butter and sugar, with butter and white sugar, white or brown sugar, with butter and corn syrup, or with butter and salt, or with ham and eggs. Also eaten with beef and other savory items like ribberull and Mustard (condiment), mustard, it is comparable to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
