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hetalia2011-05-13 07:54 am
unsafebet.livejournal.com) wrote in hetalia2011-05-13 07:54 am
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Cooking with Tino pt. 3
Today: Moving and Lefse. A potato flatbread/pancake the cosplayer is very familiar with.
First of all: This cook has moved! From the frozen north almost-in-Canada part of Montana down in to Houston, TX. The weather change is INSANE. Seriously, supposed to get into the 90s today and it’s still below freezing back at home.
I’ve moved into a small apartment with my roommate from college who is also my girlfriend,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
citrus_candy. It may be small but it works fine for the two of us. Plus her bird. And our cat (who we didn’t have when I actually took the pictures for this post).
However. The kitchen is so small!
And we have to fill the liquor cabinet ourselves now. So, we’ll start small.
(Ivan approves)
Undaunted by the (lack) of space to work in, Finland sets out on the first Nordic thing to be made in the kitchen.
Lefse. A Norwegian potato flatbread/pancake usually served with butter and cinnamon and sugar.
(Though I’m used to it being served alongside lutefisk for Christmas eve dinner.)
It usually requires all sorts of special tools but can be made just as easily without!
You’ll need: mashed potatoes (however you prefer to make them), flour, a clean flat surface, rolling pin, and a frying pan.
First thing is first: make mashed potatoes and let them sit on the fridge overnight to let them dry out slightly.
You’ll then dump them into a bowl and add flour. No real specific amount, just keep adding and mixing until you start to essentially get a dough.
After a bit of experimentation, Tino quickly remembered Norway always just flours his hands and uses his fingers to knead the flour in. This proves to be much easier than using a spatula.
Dump your dough out onto a floured surface and knead it much like you would bread dough. Eventually you’ll end up with a nice smooth bit of dough.
Tear off a small (your fist or smaller) piece size of dough. Slightly flatten it into a circle and put the rest in fridge. The dough is easier to work with if it’s chilled.
Next is both the fun and challenging part.
Rolling out the dough. You want this to be as thin as you can manage, but still be able to get it into your frying pan.
Let your pan get nice and hot Tino likes to use nonstick because he doesn’t need to oil the pan, and find something to transfer your rolled out lefse with.
Double wielding didn’t really work however, and Tino switched to just carefully using his hands, like on would transfer a piecrust. It works just as well!
While one side cooks, get a new piece of dough and roll it out.
When the lefse is browning nicely on one side, go ahead and flip it over! Let it brown up on the other side and then slide it out of the pan onto a plate. Cover your finished lefse with a clean dish/tea towel to keep them warm!
Continue until you’ve used up all the dough.
Lefse is best served buttered and then sprinkled with a mixture of cinnamon and sugar, rolled up and eaten with your hands.
citrus_candy is not too sure about lefse…
But Tino approves!
Thanks for reading! Have a suggestion on what to cook? Comment here.
First of all: This cook has moved! From the frozen north almost-in-Canada part of Montana down in to Houston, TX. The weather change is INSANE. Seriously, supposed to get into the 90s today and it’s still below freezing back at home.
I’ve moved into a small apartment with my roommate from college who is also my girlfriend,
citrus_candy. It may be small but it works fine for the two of us. Plus her bird. And our cat (who we didn’t have when I actually took the pictures for this post).However. The kitchen is so small!
And we have to fill the liquor cabinet ourselves now. So, we’ll start small.
(Ivan approves)
Undaunted by the (lack) of space to work in, Finland sets out on the first Nordic thing to be made in the kitchen.
Lefse. A Norwegian potato flatbread/pancake usually served with butter and cinnamon and sugar.
(Though I’m used to it being served alongside lutefisk for Christmas eve dinner.)
It usually requires all sorts of special tools but can be made just as easily without!
You’ll need: mashed potatoes (however you prefer to make them), flour, a clean flat surface, rolling pin, and a frying pan.
First thing is first: make mashed potatoes and let them sit on the fridge overnight to let them dry out slightly.
You’ll then dump them into a bowl and add flour. No real specific amount, just keep adding and mixing until you start to essentially get a dough.
After a bit of experimentation, Tino quickly remembered Norway always just flours his hands and uses his fingers to knead the flour in. This proves to be much easier than using a spatula.
Dump your dough out onto a floured surface and knead it much like you would bread dough. Eventually you’ll end up with a nice smooth bit of dough.
Tear off a small (your fist or smaller) piece size of dough. Slightly flatten it into a circle and put the rest in fridge. The dough is easier to work with if it’s chilled.
Next is both the fun and challenging part.
Rolling out the dough. You want this to be as thin as you can manage, but still be able to get it into your frying pan.
Let your pan get nice and hot Tino likes to use nonstick because he doesn’t need to oil the pan, and find something to transfer your rolled out lefse with.
Double wielding didn’t really work however, and Tino switched to just carefully using his hands, like on would transfer a piecrust. It works just as well!
While one side cooks, get a new piece of dough and roll it out.
When the lefse is browning nicely on one side, go ahead and flip it over! Let it brown up on the other side and then slide it out of the pan onto a plate. Cover your finished lefse with a clean dish/tea towel to keep them warm!
Continue until you’ve used up all the dough.
Lefse is best served buttered and then sprinkled with a mixture of cinnamon and sugar, rolled up and eaten with your hands.
citrus_candy is not too sure about lefse…
But Tino approves!
Thanks for reading! Have a suggestion on what to cook? Comment here.
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Maybe>:)The food certainly looks delicious, though. Reminds me a little of naan for some reason.
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Stalk me all you want! I hardly update. orzYou were at Sakuracon? <<It was surprisingly tasty~ I've never had naan, but after googling, I can see the similarities. xD
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Well, they are both unleavened flatbread, essentially.
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That actually looks tasty! I've never heard of lefse before (Ignore me, I'm Canadian XD) that looks like something that's worth trying out! Anything with cinnamon gets an A+ in my book! XD
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Simple, cinnamon, and super tasty!
..That's a lot of 's' sounds.
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COMRADEFINLANDyou are not alone :3
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DON'T CALL ME THAT DAMNITHow do you survive? ;A;
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man i can't help myself just
(though actually looking more at it i do think yours is smaller ;A;
/hug hugs)
/strokes the original blog post + previous i still want those danishes
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You can't have the Danishes. They are a ton of work. :T
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