Friday, July 29, 2011
Friday, July 15, 2011
For six sandwiches;
1 jar (240 g) Abba Herring
6 slices Finn Crisp Crackers
6 pieces (about 150 g) Norvegia Ost or other mild cheese
1 tablespoon chopped chives
1 small red onion
Add one slice Norvegia cheese on a slice Finn Crisp. Add a few pieces of Abba Herring. Top with some chopped chives and a few onion rings.
Norvegia Ost: Tine Norvegia is a best selling cheese, and "everyone" in Norway has a relationship with the gentle, good Norvegia flavor. Norvegia has a mild taste and can be used for any meal. Norvegia is suitable for slicing and shredding, and has good melting properties that fit well in both cold and hot dishes. Such as: salads, sauces, tacos, pizza and pie, as well as cheese sandwiches. Product of Norway. Ingredients: Pasteurized milk, salt, rennet, raising agents (calcium chloride E 509) and preservative (sodium nitrate E 251).
Thursday, July 14, 2011
What is "dry sausage"? Dry sausage distinguishes itself from "fresh" or "domestic sausage" in several ways. One of the most important is that no cereal is used in the manufacture of first class dry sausage and more labor and time is spent in its manufacture.
As the name indicates, it is more or less dry, although fresh summer sausage is also sold out of smoke, that is, it is not allowed to dry but is sold in a soft condition. Summer sausage will keep for months under proper care.
Gothaer Cervelat—Is made from the choicest selected pork. It is chopped extra fine and seasoned without garlic. It is stuffed in wide export hog bungs cut about 20 inches in length, smoked and air dried. Gothaer sausage is usually wrapped in tinfoil and yellow paper.
Sopressata—Very similar to Arles sausage—stuffed in crinkly hog casings, unsmoked and air dried. Preferred by Italians.
Mortadella—Is made up of a blending of pork, beef, cubes of fat and spices. It is chopped very fine so as to have a smooth texture, nicely seasoned, stuffed in beef bladders, twined and baked.
Sicilian Salami—Is made from selected materials properly seasoned (no garlic) with whole black peppers mixed through-out. It is packed in beef middles, twined, air-dried, and unsmoked.
Chorizo—Is primarily a Spanish sausage, but is also consider-ably in demand by the French, Italians, Cubans and Portuguese. It is made of pork, seasoned with imported sweet Spanish pepper, and stuffed in links about four inches long.
Hispanosa—Is the same as Chorizos, with beef substituted for pork in the formula.
Bobbio—This is a high grade salami, made of pork trimmings with some beef added. Seasoned and put up similar to Genoa salami, and is very popular with Italians.
Frisses Salami—Frisses salami is made the same as Italian salami but stuffed in pork middles which are curly shaped casings. It is air dried but not smoked.
Landjaeger—Is made from beef and a small quantity of pork. It is highly seasoned and stuffed in hog casings. It is linked in pairs about 6 inches in length and pressed flat on all sides to give the sausage a square appearance. It is heavily smoked and dried and is popular with the German people and the Swiss trade.
The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium sized balls of batter are put on the waffle iron. When the waffle is baked, and while it is still warm, it is cut into two halfs. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halfs, which glues them together.
Wednesday, July 13, 2011
Last night we had a very special treat! For a fresh picked strawberry dessert (a rarity) DH made dipping sauce with a Rachel's Pomegranate Acai yogurt mixed with some delicious ficocoa spread It was amazing!
Tuesday, July 12, 2011
|TORO Lofoten Fish Soup|
TORO LOFOTEN FISKESUPPE Net Weight 69g, 3 servings.
This fish soup from the Lofoten area in Norway is ready in 5 minutes!
Simply mix the contents of the package with 3 cups of water (6dl) and 3/4 cup milk (1,5dl).
Heat to a boil while stirring and the simmer for 5 minutes while stirring occasionally. Serve with bread.
Ingredients: Corn Starch, wheat flour, whole milk, vegetable fat, fish (pollack, salmon) 7.5%, salt, glucose syrup, onion, sugar, carrot, flavor enhancer (glutamate), potato, rice, yeast extract, shrimp, celery, leeks, flavors, milk protein , acid (citric acid), spices,chives, dill, color (beta carotene).
Serving Tip- Broiled Cheese topped Seafood Gratin
1 bag TORO Lofoten Fish Soup Mix
50 g peeled shrimp
50 g mushrooms
50 g cauliflower
grated white cheese
Prepare soup according to instructions with 4.5C milk. Replace a little of the milk with cream. Add the shrimp, mushrooms and cauliflower. Distribute your content into 3-4 small ramekins. Sprinkle with grated white cheese and gratin in the oven at 200 C for approx. 8 minutes or until soup has a golden brown top. Gratin Lofoten Fish soup tastes excellent in puff pastry shells.
Purchase TORO Lofoten Fish soup mix here
Monday, July 11, 2011
Sardine and beet salad
1 can King Oscar Tiny Tots Sardines in Olive Oil
100 arugula lettuce leaves
400g can beets, drained and cut in half
1/2 red onion, cut into thin slices
1/2 cup plain yogurt
1/4 cup chopped chives
1/4 cup fresh dill
1/4 cup fresh parsley
Arrange leaves on a large plate. Add King Oscar Tiny Tots Sardines, beets, and onion. In a bowl, mix herbs and yogurt. Pour over salad. Serves 4.
KING OSCAR TINY TOTS SARDINES The finest Brisling Sardines in Olive Oil Two Layer 106G. Small and delicate, King Oscar Brisling Sardines are a favorite around the world. They contain 2.8g Omega-3 fatty acids per serving, with no artificial colors, flavors or preservatives. King Oscar Brisling Sardines, a delicious tradition for over 100 years. Ingredients: Brisling Sardines, Olive Oil.
Wondering where you can Buy King Oscar Tiny Tots Sardines in Olive Oil
Bacon Salo with the rind on- Fat back is processed into slab bacon by many methods, including brine curing, dry curing, smoking, or boiling. Usually the skin (rind) is left on.
|Hungarian Pork fatback (fat back salo) with Paprika |
This fatback bacon is widely eaten throughout Europe. In Polish, it is called boczek, since it comes from the side of the pig and has long been a key component of bigos. In Italy it is called lardo, and a notable example is Valle d'Aosta Lard d'Arnad. In Ukraine, Russia, and other Russian-speaking areas of the former Soviet Union, it is called salo. In Hungary, where it is called szalonna, it is very popular for campfire cookouts (szalonnasütés). In Germany, where it is called Rückenspeck (back pork fat), it is one of two cuts known as Speck (cold smoked ham, made from the hind leg of pork).
You may have heard of salo or lardons in cooking . Homemade lard rendered from fatback In French cooking, very thinly sliced fatback is used to line the mold when making a terrine or pâté, and thin strips of fatback are inserted under the skin of lean gamebirds for roasting. These techniques are barding and larding, respectively, and in both the fatback is used without the rind. Fatback also is used to make lardons, salt pork, and lard.