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Krotekake C
''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 gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norway
Norway, officially the Kingdom of Norway, is a Nordic country in Northern Europe, the mainland territory of which comprises the western and northernmost portion of the Scandinavian Peninsula. The remote Arctic island of Jan Mayen and the archipelago of Svalbard also form part of Norway. Bouvet Island, located in the Subantarctic, is a dependency of Norway; it also lays claims to the Antarctic territories of Peter I Island and Queen Maud Land. The capital and largest city in Norway is Oslo. Norway has a total area of and had a population of 5,425,270 in January 2022. The country shares a long eastern border with Sweden at a length of . It is bordered by Finland and Russia to the northeast and the Skagerrak strait to the south, on the other side of which are Denmark and the United Kingdom. Norway has an extensive coastline, facing the North Atlantic Ocean and the Barents Sea. The maritime influence dominates Norway's climate, with mild lowland temperatures on the se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krotekake B
''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 gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made 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 pizza and pita bread. 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. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...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, stone, clay (clay oven), or cob (cob oven). Though traditionally 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. Masonry ovens are built by masons. Origins and history Humans built masonry ovens long before they started writing. The process began as soon as our ancestors started using fire to cook their food, probably by spit-roasting over live flame or coals. Big starchy roots and other slower-cooking foods, however, cooked better when they were buried in hot ashes, and sometimes covered with hot stones, and/or more hot ash. Large quantities might be cooked in an earth oven: a hole in the ground, pr ... [...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 gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Krotekake C
''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 gr ... [...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 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 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 composed of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rolling Pin
Rolling is a type of motion that combines rotation (commonly, of an axially symmetric object) and translation of that object with respect to a surface (either one or the other moves), such that, if ideal conditions exist, the two are in contact with each other without sliding. Rolling where there is no sliding is referred to as ''pure rolling''. By definition, there is no sliding when there is a frame of reference in which all points of contact on the rolling object have the same velocity as their counterparts on the surface on which the object rolls; in particular, for a frame of reference in which the rolling plane is at rest (see animation), the instantaneous velocity of all the points of contact (e.g., a generating line segment of a cylinder) of the rolling object is zero. In practice, due to small deformations near the contact area, some sliding and energy dissipation occurs. Nevertheless, the resulting rolling resistance is much lower than sliding friction, and thus, roll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste 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 flavorings. 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 depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...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 fruit ... [...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, 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) Minor cereals * Millets * Sorghum * Teff * Triticale * Canary grass * Job's tears * Fonio, Digitaria iburua, black fonio, Asian millet * Wild rice Pseudocereals * Amaranth * Buckwheat, Fagopyrum tataricum, Tartary buckwheat * Quinoa Health effects Nutrition Whole grains are a source of multiple nutrients and dietary fiber, recommended for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lefse
Lefse () is a traditional soft Norwegian flatbread. It is made with flour, can include riced potatoes, 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 to the lefse and rolling it up. In Norway, this is known as . Other options include adding cinnamon and/or sugar, or spreading jelly, lingonberries, or gomme on it. Scandinavian-American variations include rolling it with a thin layer of peanut butter and sugar, with butter and 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, it is comparable to a tortilla. Lefse is a traditional accompaniment to lutefisk, and the fish is often rolled up in the lefse. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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