Desi Fiesta

Julekage (Norwegian Christmas Fruit Bread) |Rommegrot (Norwegian Cream Pudding) ~ Norwegian Cuisine

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Norway Recipes

 Norway is a European country which is called the kingdom of Norway officially again comes under Scandinavian  peninsula.Its been 15 days already and so happy that I done this mega marathon post on time without any delay , even though I have been cooking and posting the same day. Today we move on to letter N and for N I chose Norway and the cuisine is called Norwegian cuisine.Norwegian cuisine traditionally is based on the ingredients available in the mountain and coast regions. The have 3-4 meals a day, breakfast starts with a cup of coffee for lunch they have some cold meal and hot dinner meal in a day. They have some traditional recipe here which I wanted to give a try the first one is the Julekage bread which was so soft and yummy bread .. This is Norwegian Traditional Christmas bread. we love this bread a lot it was super soft Unfortunately I did capture the cut piece of the bread as my camera battery drained off. Again an dessert Bug has bitten me and I couldn’t stop making a pudding from Norway 😉  A very traditional and cream pudding which tasted so delicious and sinful. We just love having the dessert, the cinnamon flavoring in this dessert really goes so well. Loved making and tasting both the recipes from Norwegian cuisine. Without any further delay let me move to the recipe.

Norwegian Christmas fruit bread
Norway Bread recipes
Christmas recipes
Recipe Source : Roxana Home Baking

Julekage 

                                  Recipe Category
    Preparation time
   Cook Time 
                             Bread
2 hr
45 mins
  Ingredients 
Bread Recipes
  All Purpose Flour- 2 cups
  Water- 1/3 cup
  Butter- 1/4 cup
  Salt – 1/4 tsp
  Sugar -2 tbsp
  Cardamom – 1/4 tsp
  Instant yeast – 1 1/2 tsp
  Golden raisins – 1/4 cup
  Candied fruits / Tutti frutti – 2 tbsp
  Milk evaporated – 2 tbsp + 2 tsp
  To brush
  Milk -1 tbsp
  Sugar – 1/3 cup
  For Icing 
  Milk – 3 tbsp
  Sugar- 1 cup
  Softened Butter- 2 tsp
   Method
  • In bowl take flour, salt, sugar,cardamom yeast and mix them well.
  • In a sauce pan put butter, milk, water and just heat them till they appear to start boiling.
  • Mix the milk mixture in the flour and knead to a smooth dough.
  • Grease the  bowl the dough well, cover it and rest it to double in volume for 30-45 mins.
  • Once it rises well punch the dough and knead them well.
  • Preheat the oven at 350 F.
  • Add the raisins , tutti frutti’s or candied cherries miv them well till they combine.
  • Rest the dough for 10 more minutes and then shape the dough like a bun ad place it on a greased cookie tray.
  • In a bowl mix milk and sugar well and brush it on the dough before baking.
  • Bake the bread at 350 F for 30-40 mins or till the crust turns golden brown.
  • For Icing Mix sugar , Milk and butter well.
  • Top it on the bread once it cools down a bit.

Norwegian Porridge recipe
Norwegian Traditional recipes

Recipe Source: Here

Rommegrot

                                  Recipe Category
    Preparation time
   Cook Time 
                                  Dessert/Sweet
10 mins
10 mins
  Ingredients 
Norway Dessert recipes  Heavy cream – 2 cups
  Softened Butter  – 4 tbsp ( at room temperature)
  All purpose flour – 5 tbsp
  Evaporated Milk – 2 cups 
  (adjust to dilute the pudding)
  Sugar – 1/4 cup
  Cinnamon-1 tsp
  Sugar – 1 tbsp ( for dusting)

  Method 
  • In a sauce pan heat heavy cream but now boil it.
  • Add butter, all purpose flour little by little and mix them constantly.
  • After some while it will thicken and leave the sides of the pan.
  • Now add sugar and mix them well.
  • Add milk and mix them well till dilute .
  • Cook them till the pudding not to thin nor thick.
  • Transfer the pudding to a bowl and dust cinnamon and sugar on top.
  • Traditionally a tsp of butter is even added on top the pudding.

Linking to Vardhini’s Bake Fest and Nalini’s Kitchen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

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