FAROE ISLAND - COFFEE WITH CARDAMOM CREAM
This recipe has been posted for play in ZWT9 - Scandinavia. This recipe was found on the web; on a site talking about the Faroe Island . This coffee sounded positively wonderful to me. So glad that I tried this incredible tasting treat. The spiced whipped cream is out of this world. If you don't like coffee try it with dark hot chocolate you won't be sorry.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brew coffee according to brewing preference.
- Combine remaining ingredients in a chilled mixing bowl.
- Using chilled beaters, beat with electric mixer to soft peaks. Serve whipped cream over coffee.
Nutrition Facts : Calories 227.9, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 33.5, Carbohydrate 6.7, Fiber 0.1, Sugar 4.9, Protein 1.2
FAROE ISLAND - HAZELNUT OATCAKE
This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from cookbook "A World of Cake:" Faeroe Islands are located in the Northern Europe between North Atlantic Ocean and Norwegian Sea. Faeroe Islands are a part of Denmark. Most meals are made of grains, Beef, Pork, Chicken and milk products.
Provided by Baby Kato
Categories Scandinavian
Time 1h15m
Yield 1 cake
Number Of Ingredients 22
Steps:
- Preheat your oven to 350 degrees.
- While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
- Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
- In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
- Finally, stir in the oats and the chopped hazelnuts.
- Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
- While the cake is baking, make the vanilla sauce.
- In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
- Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
- When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
- Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.
Nutrition Facts : Calories 6184.7, Fat 313.1, SaturatedFat 148.5, Cholesterol 1137.6, Sodium 2398.5, Carbohydrate 788.9, Fiber 30.5, Sugar 551.9, Protein 83.4
STAFFORDSHIRE OATCAKE
My friend got this recipe from a tourist leaflet but I've changed it to use quick(breadmaker) yeast so I can have oatcakes quickly! Staffordshire oatcakes are nothing like Scottish oatcakes. These are large, soft and holey.. like a combination crumpet and crepe. Fill as you would crepes, usually the fillings are bacon and cheddar, cheddar and onion, or even cheddar and baked beans (British ones are a lot less sweet than "Boston" ones). I usually have one or two for lunch, they're extremely filling and cheap to make. Usually only found around Stoke-on-Trent and not all over Staffordshire.
Provided by Heather Sullivan
Categories Breads
Time 1h
Yield 11-12 8inch oatcakes
Number Of Ingredients 8
Steps:
- Place the porridge oats(oatmeal) in a food processor and process just until fine.
- Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
- Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
- Mix the warm, milky water in with the dry ingredients and whisk.
- Leave to rise and plump in bowl for 40minutes.
- Heat a nonstick frying pan over medium heat.
- Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
- Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
- Flip and cook until golden brown on the other side.
- Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
- They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
- Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
TOAST SKAGEN - SWEDISH - PRAWN TOAST
This recipe has been posted here for play in ZWT9 - Scandinavia. This recipe is from website: missmaud.com.au It sounds wonderful to me. Swedish food tends to be influenced by the seasons with the spicing and cooking; often reflecting the storage needs of the peasant communities of old, as in pickled herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature.
Provided by Baby Kato
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the crusts of the bread slices.
- Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
- If the shrimps are large, cut into smaller pieces.
- Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
- Divide the mixture into 4, and place on top of the bread slices.
- Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.
GOLDEN DRAGON NOODLES
This recipe was created in honor of a group of World of Warcraft players who gathered to play WOW together at my house one Saturday. This recipe is meatless but feel free to add any amount of dragon meat you wish to.
Provided by Member 610488
Categories Spaghetti
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 22
Steps:
- Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
- Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
- Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
- Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
- Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.
Nutrition Facts : Calories 642.2, Fat 46.8, SaturatedFat 6.5, Sodium 1697, Carbohydrate 42, Fiber 12.3, Sugar 17.1, Protein 24.4
VAFLER MED SITRONSMAK - NORWAY - LEMON WAFFLES
This recipe has been posted for play in ZWT9 - Scandinavia. This recipe is from a website called Sons of Norway. This is an authentic Norwegian recipe posted by Astrid Karlsen Scott. During July, the traditional Norwegian Holiday season, German and Nordic-style cakes and pastries, such as sponge cakes and Danish pastry (known as "wienerbrød", literal translation: "Viennese bread") share the table with a variety of home made cakes, waffles and cookies.
Provided by Baby Kato
Categories Breakfast
Time 45m
Yield 6 waffles
Number Of Ingredients 7
Steps:
- Beat eggs and sugar until thick and fluffy, about 10 minutes.
- Alternately fold in the flour, which has been sifted with lemon peel, and sour cream.
- Stir in the butter and lemon juiceand set batter aside to rest 10-15 minutes.
- Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter.
- Pour approximately 3/4 cup batter into the center of the iron.
- Lower cover and bake until the steaming stops, 30-60 seconds on each side.
- Do not peek during baking period.
- Makes 6 waffles.
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