tag:blogger.com,1999:blog-24975817192354039232024-03-13T15:23:51.786-07:00EL CHEF NORUEGO - THE NORWEGIAN CHEFRECETAS NORDICAS - NORWEGIAN RECIPESEl chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-2497581719235403923.post-77356291122968019822021-06-22T10:55:00.000-07:002021-06-22T10:55:01.489-07:00cTgourmet<iframe width="480" height="270" src="https://youtube.com/embed/ICHFlw-U2bU" frameborder="0"></iframe>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-53342796229925682732013-09-08T10:11:00.002-07:002013-09-21T00:53:52.690-07:00Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2BU2U4nh4pI/Uiyht-eTeAI/AAAAAAAADnI/kD_nVYXjRLA/s1600/Nachos+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2BU2U4nh4pI/Uiyht-eTeAI/AAAAAAAADnI/kD_nVYXjRLA/s1600/Nachos+1.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Primero</b> como es debido, ya he vuelto y bienvenido a todos mis lectores. Ya ha sido mas de un año que no pongo una receta. Ha sido un año muy duro con muchos cambios y trabajo. Ya estoy de vuelta en Noruega y trabajo aquí en ISS catering. Tengo novedades para este año con una pagina web que estamos preparando. Pero hoy nos toca una receta que hice el otro día ara una empresa que se llama Optimera que es cliente mio y cuando me han preguntado por la receta, aquí esta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>First</b>, as expected, I'm back and welcome to all my readers. It has been over a year since I put in a recipe to my blog. It's been a tough year with many changes and a lots of work. I'm back in Norway and work here at ISS catering. The new thing this year is that I'm preparing a website. But today we have a recipe that I made the other day for a company that is one of my customers, Optimera. and they when asked for the recipe, so here it is.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Nachos para 4 - 5 personas</span></h3>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">600 grs de carne picada</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cebolla grande</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pimiento rojo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pimiento amarillo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 calabacin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 grs de maíz</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 - 2 chili</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 dientes de ajo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 grs de tomate triturado</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cucharada de tomate concentrado</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pimienta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">azucar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">tomillo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">comino</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">cilantro fresco</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">150 - 200 grs de queso cheddar rayado</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">200 grs de nachos</span></div>
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Nachos for 4-5 people</span></h3>
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<b>Ingredients</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">600 grams of minced meat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large onion</span></div>
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1 red pepper</div>
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1 yellow pepper</div>
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1/2 zucchini</div>
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250 g of corn</div>
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1-2 chili</div>
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3 cloves of garlic</div>
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250 g of crushed tomatoes</div>
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1 tablespoon tomato paste</div>
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salt</div>
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pepper</div>
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sugar</div>
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thyme</div>
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cumin (For the Norwegians, Spisskumin)</div>
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fresh cilantro</div>
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150-200 grams of shredded cheddar cheese</div>
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200 grams of nachos</div>
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Como se hace.....</h3>
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Picar todas las verduras. Si quiere con menos picante usa solamente 1 chili. Recuerda que las semillas también son picantes. A mi me encanta el picante y uso 2 chilis con sus semillas.</div>
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Empezamos con freír las verduras a fuego medio. </div>
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Añadimos 1 cucharadita de sal, un poco de tomillo y comino. </div>
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Cuando las verduras están medio pochadas añadimos la carne picada y 1 cucharadita de sal, un poco mas de comino y pimienta negra.</div>
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Cuando las verduras están pochadas y la carne esta frita, añadimos el tomate triturado junto con 1 cucharada de tomate concentrado y 1 cucharada de azúcar.</div>
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Freímos todo unos 10 minutos a fuego lento. Comprobamos como esta la comida de sabor y añadimos si falta algo.</div>
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Calentamos e horno a 180 C.</div>
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Cogemos una fuente de horno y ponemos la comida en el fondo y encima una capa de nachos.</div>
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Luego añadimos el queso cheddar rayado por encima de los nachos.</div>
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Horneamos unos minutos hasta que el queso se ha fundido.</div>
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Y por ultimo picamos un poco de cilantro fresco para el toque final.</div>
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Servir con una ensalada.<br />
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Step by step.....</h3>
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Chop all vegetables. If you want it less spicy (hot) use only one chili. Remember that the seeds also are spicy. I really love it hot so I use two chilis with the seeds.</div>
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Start up with frying the vegetables over medium heat.</div>
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We add 1 teaspoon of salt, a little of thyme and cumin.</div>
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When the vegetables are half poached add the ground beef and 1 teaspoon of salt, and a little more of cumin and black pepper.</div>
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When the vegetables are poached and the meat is fried, add the crushed tomatoes with tomato paste and 1 tablespoon sugar, 1 table spoon with sugar.</div>
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Fry all about 10 minutes over low heat. We check the tast of the food and add if something is missing.</div>
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Heat the oven to 180 C.</div>
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We put the food in the bottom of a tray and on the top a layer of nachos.</div>
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Then add the shredded cheddar cheese over the nachos.</div>
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Bake for a few minutes until the cheese has melted.</div>
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And finally chop some fresh cilantro for the finishing touch.</div>
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Serve with a salad.</div>
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<a href="http://1.bp.blogspot.com/-8xjk0Buf9kw/UiyvO1NhNKI/AAAAAAAADnc/7RTqDOKkx0U/s1600/Nachos+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8xjk0Buf9kw/UiyvO1NhNKI/AAAAAAAADnc/7RTqDOKkx0U/s1600/Nachos+2.JPG" height="300" width="400" /></a></div>
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El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com4tag:blogger.com,1999:blog-2497581719235403923.post-8029265081053517542012-05-26T09:53:00.002-07:002012-05-26T09:57:48.731-07:00Ensalada de col Coleslaw salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-g1BijzCKBcc/T8D6-srlbpI/AAAAAAAADks/9b51L5mzfc0/s1600/Coleslaw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://2.bp.blogspot.com/-g1BijzCKBcc/T8D6-srlbpI/AAAAAAAADks/9b51L5mzfc0/s640/Coleslaw.JPG" width="640" /></a></div>
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<span style="font-size: large;">Verano y tiempo</span> de barbacoa. Una de las ensaladas mas veraniegas es el Coleslaw. De origenes holandesas y muy popular en USA. Hoy que voy a hacer una barbacoa es natural de hacer mi interpretacion del Coleslaw.<br />
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<span style="font-size: large;">Summer and barbecue</span> time. One of the most popular summer salads is the Coleslaw. Of Dutch origins and very popular in USA. Today I will do a barbecue and is natural that I do my interpretation of Coleslaw.<br />
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<a href="http://1.bp.blogspot.com/-jbuoLON8aEY/T8D8hwy4fII/AAAAAAAADk0/s3zM26FBk3M/s1600/Coleslaw+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://1.bp.blogspot.com/-jbuoLON8aEY/T8D8hwy4fII/AAAAAAAADk0/s3zM26FBk3M/s640/Coleslaw+1.JPG" width="640" /></a></div>
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<b>Ingredientes:</b><br />
1/2 col<br />
1 - 2 zanahorias<br />
1/2 cebolla<br />
5 cucharadas de mayonesa<br />
4 cucharadas de nata<br />
4 cucharadas de leche entera<br />
2 - 3 cucharaditas de azucar<br />
1 cucharada de vinagre de manzana<br />
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<b>Ingredients:</b><br />
1/2 cabbage<br />
1 to 2 carrots<br />
1/2 onion<br />
5 tablespoons mayonnaise<br />
4 tablespoons of cream<br />
4 tablespoons whole milk<br />
2 to 3 teaspoons of sugar<br />
1 tablespoon apple cider vinegar<br />
Salt<br />
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<a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s640/page+coleslaw.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-SDP51GuweTk/T8D8p58aNcI/AAAAAAAADk8/el_fpVv4vp4/s1600/page+coleslaw.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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<b>Como se hace:</b><br />
Tenemos que empezar con las verduras. Cortamos el medio col en tiras. Lo mismo con la media cebolla y al final rallamos las zanahorias.<br />
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<b>How it is done:</b><br />
We have to start with the vegetables. Cut the half cabbage into strips. We do the same with the half onion and finally grate the carrots.<br />
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<a href="http://3.bp.blogspot.com/-HZyuCaFYdfc/T8D9uIeZTwI/AAAAAAAADlc/nrWeJsipukU/s1600/Coleslaw+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="382" src="http://3.bp.blogspot.com/-HZyuCaFYdfc/T8D9uIeZTwI/AAAAAAAADlc/nrWeJsipukU/s400/Coleslaw+2.JPG" width="400" /></a><br />
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Luego mezclamos 5 cucharadas de mayonesa con 4 cucharadas de nata y 4 cucharadas de leche entera. Añadimos el azucar segun gusto.</div>
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Then we mix 5 tablespoons mayonnaise with 4 tablespoons of cream and 4 tablespoons whole milk. Add the sugar according to taste.</div>
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<a href="http://4.bp.blogspot.com/-UIgvUrLCGg0/T8D9JkKxlcI/AAAAAAAADlM/zTK-FqSdSKc/s1600/Coleslaw+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="http://4.bp.blogspot.com/-UIgvUrLCGg0/T8D9JkKxlcI/AAAAAAAADlM/zTK-FqSdSKc/s400/Coleslaw+3.JPG" width="400" /></a></div>
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A las verduras añadimos 1 cucharada de vinagre de manzana y un poco de sal. Mezclamos todo. Tambien podemos usar un poco de zumo de manzana o cortar un poco de manzana. Da un toque fresco a la ensalada.</div>
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To the vegetables we add 1 tablespoon apple cider vinegar and some salt. Mix it all. We can also use a little bit of apple juice or cut some apple. Give a fresh touch to the salad.<br />
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Mezclamos la salsa que hemos hecho con las verduras y dejamos el Coleslaw enfriar en el frigorifico unas horas antes de usarla.<br />
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Mix the sauce we've done with the vegetables and let the Coleslaw cool in the refrigerator for a few hours before use.<br />
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<a href="http://4.bp.blogspot.com/-1rIWYQxlojw/T8D9UJEhArI/AAAAAAAADlU/NZZ-6ZCn8Kc/s1600/Coleslaw+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="http://4.bp.blogspot.com/-1rIWYQxlojw/T8D9UJEhArI/AAAAAAAADlU/NZZ-6ZCn8Kc/s400/Coleslaw+4.JPG" width="400" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com3tag:blogger.com,1999:blog-2497581719235403923.post-57441665270928889572012-05-17T05:41:00.004-07:002012-05-17T05:48:15.200-07:0017/5 El día nacional de Noruega / The national day of NorwayTRONDHEIM 17/05/12<br />
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<a href="http://4.bp.blogspot.com/-SbwJiIFSJTs/T7TchvSRQbI/AAAAAAAADjU/bpABiRMMVOU/s1600/17+mayo+17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="http://4.bp.blogspot.com/-SbwJiIFSJTs/T7TchvSRQbI/AAAAAAAADjU/bpABiRMMVOU/s640/17+mayo+17.JPG" width="640" /></a></div>
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<span style="font-size: large;">El dia nacional de Noruega The national day of Norway</span></div>
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<span style="font-size: large;">El 17 de mayo</span> en el año 1814 es el dia del nacimiento del contitucion de Noruega. Nuestro dia nacional empezo a celebrarse en Trondheim el siguente año. Durante los años que estuvimos por debajo de los suecos (1814 - 1905) era un demostracion de orgullo y unidad nacional. Durante los años de la ocupacion nazi (1940 - 1945), era prohibido celebrar el dia nacional. La segunda guerra mundial termino en Noruega el 8 de mayo y nos dio el tiempo justo para preparar nuestro primero dia nacional en libertad despues de 5 años de ocupación.<br />
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<span style="font-size: large;">On 17th of May</span> 1814 was the day of the birth of the norwegian contitucion. Our national day was first held in Trondheim the following year. During the years we were under the Swedes (1814 - 1905), celebrating was a demonstration of pride and national unity. During the years of Nazi occupation (1940 - 1945) it was forbidden to celebrate the national day. The Second World War ended in Norway on May 8th and gave us just enough time to prepare our first national day free after five years of occupation.<br />
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En Noruega tenemos un profundo sentimiento de orgullo nacional. El pais entero esta unido bajo la bandera y en nuestro dia nacional la gente saca sus banderas para enseñarlo con orgullo y respecto.</div>
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In Norway we have a deep sense of national pride. The entire country is united under the flag and on our national day the people bring out their flags to show it with pride and respect.</div>
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La gente se va al centro de Trondheim para celebrar el dia national. Cada vez mas y mas gente se estan juntando. En Noruega el tiempo no importa en nuestra celebracion. Hoy con lluvia, solamente con unos pocos grados, la cuidad se esta llenando. </div>
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The people goes to the center of Trondheim to celebrate the national day. More and more people are joining. In Norway, the weather does not matter in our celebration. Today with rain, only a few degrees, the city is filling up.</div>
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Entonces vemos las primeras escuelas con su banda de musica en camino de la cuidad. Van a un punto de reunion para luego desfilar por la cuidad con los de mas escuelas. Algunos van andando al punto de reunion y otros, que sus escuelas estan mas lejos, lo traen en autobuses.</div>
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Then we see the first schools with their music band on the road to town. They go to a meeting point and then paraded through the city with all the other schools. Some are walking to the meeting point, and others that their schools are further away, they bring in buses.</div>
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El punto de encuentro esta al lado del catedral. Los niños esperando impacientemente en sus mejores ropas por salir. Hoy ellos son las estrellas del dia.</div>
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The meeting point is next to the cathedral. Children waiting impatiently in their best clothes to parade. Today they are the stars of the day.</div>
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La gente llenando las calles esperando a ver a sus hijos y otros conocidos. En Noruega no hacemos desfile militar en nuestro dia nacional, lo dejamos todo a los niños y los estudiantes. </div>
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The people filling the streets hoping to see their children and other acquaintances. In Norway we do not have a military parade on our national day, we leave it all to the children and the students.</div>
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Las figuras principales del desfile de nuestro día nacional.<br />
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The main figures of our national day parade.<br />
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17 de mayo. A la izquierda la casa real, en el centro la estatua de Olav Tryggvason y de fondo el catedral Nidarosdomen. Un marco perfecto para la celebración.</div>
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May 17th. On the left the royal house, in the center the statue of Olav Tryggvason and the Cathedral Nidarosdomen at the background. A perfect setting for the celebration.</div>
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Cuando termina el desfile tenemos que ir a casa para seguir la fiesta. Ahora toca a sacar las mejores comida sobre la mesa con nuestros postres tradicionales. Por la tarde vamos normalmente a los colegios de los niños para seguir la fiesta con espetaculos y juegos. Un dia muy importante en el corazon de los Noruegos.</div>
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When the parade ends we have to go home to continue the party. Now it's time to get the best food on the table with our traditional desserts. In the afternoon we usually go to our childrens schools to continue the party with espetaculos and games. A very important day in the heart of the Norwegians.<br />
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</div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-75085384274391108172012-05-13T03:56:00.000-07:002012-05-13T04:09:37.152-07:00Focaccia<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MUlRKGt_rlQ/T6-HNgK5A8I/AAAAAAAADiU/7HbK1-jh8C8/s1600/Focaccia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="http://1.bp.blogspot.com/-MUlRKGt_rlQ/T6-HNgK5A8I/AAAAAAAADiU/7HbK1-jh8C8/s640/Focaccia.JPG" width="640" /></a></div>
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<span style="font-size: large;">Un trozo de Italia con su sabores A piece of Italy with its flavor</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Focaccia es un pan tradicional italiano y a veces confundido con la pizza. Se puede comer solo o para acompañar todos tipos de platos. Aqui esta mi manera de hacer este pan con largas tradiciones en la cocina Italiana.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Focaccia is an traditional Italian bread and sometimes confused with the pizza. You can eat it alone or to accompany all types of dishes. Here is my way of making this bread with long traditions in Italian cuisine.</span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes.</span></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 kg harina de reposteria</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Levadura</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 cucharadita de sal</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 cucharadas de aceite de oliva</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">10 aceitunas</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 dl de agua</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 dl de aciete de oliva</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 cucharaditas de pesto</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sal de maldon</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Oregano</span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients.</span></b><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 kg pastry flour</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">yeast</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">10 olives</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 dl water</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 dl olive oil</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 teaspoons of pesto</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Maldon salt</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">oregano</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Como se hace....</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Empezamos con picar las olivas.</span></div>
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<a href="http://2.bp.blogspot.com/-iAPSWz_qn-I/T6-HV7fyNbI/AAAAAAAADic/5bcGLuzekOU/s1600/Focaccia+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="153" src="http://2.bp.blogspot.com/-iAPSWz_qn-I/T6-HV7fyNbI/AAAAAAAADic/5bcGLuzekOU/s320/Focaccia+1.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;"><b>How to make..... </b>We start up with chopping the olives.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Luego mezclamos la harina con 1 cucharadita de sal y la levadura (30-50 grs). Añadimos 3 dl de agua templada, 2 cucharadas de aceite de oliva y las olivas picadas. Mezclamos todo bien y añadimos mas harina si es necesario. Dejamos subir la masa a doble de tamaño.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Then mix the flour with 1 teaspoon salt and the yeast (30-50 grs). We add 3 dl warm water (30 - 40º), 2 tablespoons of olive oil and the chopped olives. Mix well and add more flour if necessary. We let the dough rise to double in size.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Amasamos la masa y luego usamos el rodillo para poner las masa un poco plana. Ponemos la masa en la bandeja.</span> </div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Knead the dough and then use the roller to make the dough a little flat. Put the dough into the tray.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mezclamos 2 dl de aciete de oliva con 3 cucharaditas de pesto. Ponemos la mezcla por encima del pan en cantidades. Hechamos por encima un poco de maldon salt y oregano. Dejamos la masa de pan subir por una hora. Hornear a 180º -200º por unos 25 minutos.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix 2 dl with olive oil with 3 tablespoons of pesto. Put the mixture on top of the dough in quantities. We put on top some Maldon salt and oregano. We let the dough rise for an hour. Bake at 180 ° -200 ° for 25 minutes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Deja</b> enfriar sobre una rejilla. <b>Let</b> it cool on a rack</span></div>
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<a href="http://2.bp.blogspot.com/-kbyHz_tonnE/T6-HuhzoZaI/AAAAAAAADi8/_oUJW0wMYZk/s1600/Focaccia+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://2.bp.blogspot.com/-kbyHz_tonnE/T6-HuhzoZaI/AAAAAAAADi8/_oUJW0wMYZk/s400/Focaccia+5.JPG" width="400" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-29121205545516478642012-05-13T02:08:00.000-07:002012-05-13T02:15:15.087-07:00Bakklandet Trondheim<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Bakklandet</span></div>
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<b>Bakklandet es un</b> barrio de Trondheim, que se encuentra en el lado este del río Nidelva y entre el puente Elgeseterbru y el puente Bakkebru. El área principal de Bakklandet esta situado alrededor del Puente viejo de la Ciudad. El área al sur del Puente viejo de la Ciudad se llama el Bakklandet arriba, mientras que la zona norte se llama el Bakklandet baja. El primer asentamiento en el Bakklandet llegó en la mitad de la década de 1600 y el área con el tiempo llegó a ser el primer suburbio de Trondheim. Durante el asedio sueco de la ciudad en 1658, las tropas Sueco quemaron todos los edificios. En 1718 el Bakklandet tambien se lo pegaron fuego, pero esta vez por las fuerzas noruegas, como parte de la defensa de la ciudad.</div>
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<b>Bakklandet is a </b>borough in Trondheim, located on the east side of the river Nidelva between Elgeseter bridge and Bakke bridge. The main area of Bakklandet is around the Old Town Bridge. The area south of Old Town Bridge is called the Upper Bakklandet, while the area between the Old Town Bridge and the Bakke bridge is called the Lower Bakklandet. The first settlement at Bakklandet came in the middle of the 1600s and the area eventually came to be the Trondheims first suburb. During the Swedish siege of the city in 1658, the Sweedish troops burned down all the buildings. In 1718 the Bakklandet were again set on fire, but this time by the Norwegian forces as part of the defense of the city.</div>
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<a href="http://4.bp.blogspot.com/-M1U8qGNQzmU/T69rDjwAb7I/AAAAAAAADgo/xbGs_wi8ris/s1600/Trondheim+vista+a+Bakklandet.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" src="http://4.bp.blogspot.com/-M1U8qGNQzmU/T69rDjwAb7I/AAAAAAAADgo/xbGs_wi8ris/s320/Trondheim+vista+a+Bakklandet.JPG" width="320" /></a></div>
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<b>Rio Nidelva.</b> A la izquierda tenemos Bakklandet.</div>
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<b>Nidelva river</b>. To your left we have Bakklandet.</div>
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<b>Bakklandet vista</b> desde Trondheim. </div>
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<b>Bakklandet seen</b> from Trondheim</div>
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<b>Al igual</b> que en el lado de la ciudad Bakklandet consistió también con muelles a lo largo del río y casas en su interior. Los que vivían aquí eran en su mayoría hombres de negocios más pequeños, artesanos y obreros. Los muelles eran más pequeños y las casas más simple y con frecuencia sólo de en una sola planta.</div>
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<b>As on </b>the city side Bakklandet consisted also with piers along the river and houses within. Those who lived here were mostly smaller businessmen, artisans and laborers. The piers were smaller and the houses simpler and often only on one floor.</div>
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<b>La entrada</b> principal tenemos por el puente viejo.</div>
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<b>The main</b> entrance lie to the old brigde.</div>
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<b>Fotos</b> de Bakklandet arriba. <b>Photos</b> from upper Bakklandet.</div>
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<a href="http://1.bp.blogspot.com/-0tnw0XgSP14/T69sX49muzI/AAAAAAAADhY/pQ5FYfLbUoo/s1600/HPIM6643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0tnw0XgSP14/T69sX49muzI/AAAAAAAADhY/pQ5FYfLbUoo/s320/HPIM6643.JPG" width="261" /></a><b>No se incluyeron</b> Bakklandet en el plan de Cicignons sobre la ciudad de Trondheim en 1681, asi que aquí creció los edificios y calles sin ningun plan fijo hacia. Aqui podemos ver como era Trondheim en tiempos antiguas con callejones estrechos. <b>Bakklandet were not</b> included in Cicignons city of Trondheim from 1681, so here grew buildings and streets forward without a plan. Here can we see how Trondheim was before in old time with narrow alleys.</div>
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<a href="http://4.bp.blogspot.com/-7Gtrt-3o1gg/T69sjGOVeVI/AAAAAAAADhg/bh2JTeygvXw/s1600/HPIM6640.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="237" src="http://4.bp.blogspot.com/-7Gtrt-3o1gg/T69sjGOVeVI/AAAAAAAADhg/bh2JTeygvXw/s320/HPIM6640.JPG" width="320" /></a><b>Bakklandet</b> esta famoso por su vida bohemia y pequenos gallerias. Puedes encontrar casa convertidos en taller y sala de exposicion.</div>
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<b>The Bakklandet</b> is famous for its bohemian lifestyle and small galleries. Here we can find small houses converted into workshop and showroom.</div>
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<b>Fotos</b> de Bakklandet baja. <b>Photos</b> from lower Bakklandet.</div>
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<a href="http://2.bp.blogspot.com/-nPg-Dv4losc/T69tNXRtfII/AAAAAAAADiA/5V9g1MdmYjM/s1600/HPIM6646.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nPg-Dv4losc/T69tNXRtfII/AAAAAAAADiA/5V9g1MdmYjM/s320/HPIM6646.JPG" width="250" /></a><b>Al final</b> de Bakklandet baja tenemos Bakklandets menighetshus, centro religioso de Bakklandet. <b>At the end</b> of lower Bakklandet we have Bakklandets menighetshus, Bakklandets religious center.</div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com1tag:blogger.com,1999:blog-2497581719235403923.post-6511490191619553262012-05-10T09:06:00.004-07:002012-05-11T07:37:21.807-07:00Slideshow Trondheim<div style="text-align: center;">
<span style="font-size: large;">Trondheim, fotos/photos</span></div>
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Slideshow. Espere un poco..... Wait a second.....<br />
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<embed flashvars="rssFeed=http%3A%2F%2Ffeed788.photobucket.com%2Falbums%2Fyy164%2Fpanfri%2FTrondheim%2Ffeed.rss" height="580" src="http://static.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash" width="680" wmode="transparent"></embed><a href="http://photobucket.com/redirect/album?showShareLB=1" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border: none;" /></a><a href="http://s788.photobucket.com/albums/yy164/panfri/Trondheim/" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border: none;" /></a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-80046742352660575122012-05-06T10:22:00.002-07:002012-05-06T10:25:35.278-07:00Curry dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wiW58lem1To/T6aqjAlk01I/AAAAAAAADfs/oT5ZbYVttlk/s1600/Curry+dressing+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="http://1.bp.blogspot.com/-wiW58lem1To/T6aqjAlk01I/AAAAAAAADfs/oT5ZbYVttlk/s640/Curry+dressing+3.JPG" width="640" /></a></div>
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<span style="font-size: large;">Una delicia con un toque asiático. A delight with an asian touch.</span></div>
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Un dressing que es facil de hacer y lleno de sabores. Excellente dressing para ensaladas veraniegas combinado con el uso de las barbacoas. Tenia un poco de pollo asado en el frigorifico del otro dia y el curry da un toque especial a la carne de pollo.</div>
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A dressing that is easy to make and full of flavors. Excellent summer salad dressing combined with the use of the barbecues. I had some grilled chicken in the fridge from the other day and curry gives a special touch to chicken meat.<br />
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<b>Ingredientes.</b><br />
Römme o creme fraiche<br />
Zumo de piña<br />
Curry<br />
Sal<br />
Azúcar<br />
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<b>Ingredients.</b><br />
Römme or creme fraiche<br />
Pineapple juice<br />
curry<br />
salt<br />
sugar<br />
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<b>Como se hace....</b><br />
No pongo cantidades porque eso depende a cuantos personas vas a hacer el dressing y tu propio gusto.<br />
Mezclamos römme/creme fraiche con zumo de piña hasta conseguir una textura suave. Añadimos mas o menos 1 cucharadita de curry, un poco de sal y de azúcar. Comprobar como de esta de sabor y corregir si hace falta. Si quieres un poco mas de color amarillo puedes utilizar un poco de cúrcuma. Ten cuidado con el curry que no contenga picante.<br />
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<b>How is done ....</b><br />
I do not put amounts in this recipe because it depends on how many people you are going to make the dressing to and your own taste.<br />
Mix römme / creme fraiche with pineapple juice until it has a smooth textur. Add more or less 1 teaspoon of curry, a little salt and sugar. See how this taste and correct if necessary. If you want a little yellow can use a bit of turmeric.<br />
Beware of if the curry is hot or not. I think is better witout.<br />
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Ahora toca de hacer un poco de ensalada rica y disfrutar.<br />
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Now it's time to make some good salad and enjoy.<br />
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<a href="http://2.bp.blogspot.com/-2lZkDXieAN4/T6arc9D9-9I/AAAAAAAADf8/ja96ik_yjY8/s1600/Curry+dressing+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://2.bp.blogspot.com/-2lZkDXieAN4/T6arc9D9-9I/AAAAAAAADf8/ja96ik_yjY8/s640/Curry+dressing+1.JPG" width="640" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-15723556290738338432012-05-06T07:21:00.000-07:002012-05-06T07:21:35.305-07:00Norwegian gastronomy<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">The traditinal Norwegian cuisine is founded mostly in raw materials available in our country who is dominated by mountains, fjords, rugged landscapes and the sea. Therefore, it differs in many aspects of continental cuisine more focused on hunting and fish. Do not forget that Norway is a cold country, a factor that completely dominates the food culture of this country.</span><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;" /><span style="background-color: #333333; text-align: center;"></span><span style="background-color: #333333; text-align: center;"></span><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;" /><span style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><br /></span><br />
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<span style="font-size: medium;">Fish</span></div>
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One of the traditional dishes and world famous due its popularity is the smoked salmon. It is one of the most exported Norwegian products and arguably one of the contributions of Norway cuisine to international cuisine. There are two ways of smoked salmon or other fish. The best known is coldsmoked and is what we see daily in all stores and the other is hotsmoked. The difference is that cold smoked the temperature never has to exceed 60 °, the process is long and the result is a salmon flavored dehydrated by the smoke. The hot smoking we use a metal box and in the bottom we put a handful of hardwood sawdust and the fish are placed on a rack above the sawdust. We fire up under the metal box and cook about 10 - 15 minutes. The fish is cooked in their own juice and get add the tast of smoke at the same time. We also have the gravlax (salmon marinated) which is a cured salmon with a mixture of salt and sugar, flavored with dill. The salmon is prepared in different ways, often served with scrambled eggs, mustard sauce or dill. The most peculiar fish dish from the kitchen is the rakfisk Norway. consisting of fermented trout. It smells rotten and it is recommended to eat outdoors.</div>
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The Norwegian export greater volume of food in the past has been dried cod. The variety known as Atlantic cod "skrei" has been an abundant source of food for several millennia. The annual fishing known as "Lofotfiske" has being done in the Lofoten archipelago. The tørrfisk (dried cod) has been internationally known for centuries, particularly in the Iberian Peninsula, especially in Portugal.</div>
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A different way of cooking cod is the lutfisk. Cod prepared with a type of acid that makes it like clear jelly. A popular dish for Christmas in Norway served with many types of lining. This dish is very peculiar. People who try it love it or hate it. No middle ground.</div>
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A lot of fish dishes are popular today, all based on a variety of species such as salmon, cod, herring, trout and mackerel. Products served smoked, marinated, salted or pickled. We have hot smoked mackerel with freshly ground black pepper or herring, first salted and then stored with pickled vegetables, herbs and bittersweet lake. Every recipe is a product of the imagination to try to preserve food for a longer time.</div>
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<a href="http://1.bp.blogspot.com/-SSf0TUIkpvM/T6ZwO-CJ89I/AAAAAAAADeE/wXk0Zq0brtE/s1600/Crab.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="http://1.bp.blogspot.com/-SSf0TUIkpvM/T6ZwO-CJ89I/AAAAAAAADeE/wXk0Zq0brtE/s1600/Crab.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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Due to the availability of seafood along the coast, the dishes are usually served as fresh, usually cooked very lightly, steamed and seasoned with herbs, pepper and salt. Main dishes are shrimp from Greenland, crab, crayfish and russian crabs that lately are invading the coast of Norway. When fall arrives the season starts for crabs and people go to the docks and buy it directly from the fishing vessels freshly cooked. Another custom is to buy the shrimp directly from the fishing boats. Normally sold in liter, not kilos. Possibly the best in the world.</div>
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<a href="http://4.bp.blogspot.com/-PgWWsHuyxOk/T6Zxmapb6pI/AAAAAAAADeM/g38YcjPFWqc/s1600/Whale+meat.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://4.bp.blogspot.com/-PgWWsHuyxOk/T6Zxmapb6pI/AAAAAAAADeM/g38YcjPFWqc/s1600/Whale+meat.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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Prior to the twentieth century, whale meat was commonly used as a cheap substitute for meat cattle. Since prices in this century, due to legal restrictions imposed on this country (300 whales per year) have made the whale meat a delicacy much more rare and expensive. Eating whale meat, although is not common today, is a controversial issue in Norway. The taste of whale meat is like a normal meat and a deep red because the whale is a mammal animal.</div>
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<span style="font-size: medium;">Meat and hunting</span></div>
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The high cuisine use meat as moose, reindeer, deer and wild birds. These meats are hunted (except reindeer who the Lapps breed) and sold or given away as purely social act between neighbors. Today we often buy it in the stores and are often served at social occasions. These meats have a distinct taste, strong and are often served with condiments matching, such as wild berries, juniper and different tasty sauces.</div>
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<a href="http://4.bp.blogspot.com/-xMRm2jTrNks/T6Z0QpKDfGI/AAAAAAAADeY/-WJaab9YXOg/s1600/Morrp%C3%B8lse.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="http://4.bp.blogspot.com/-xMRm2jTrNks/T6Z0QpKDfGI/AAAAAAAADeY/-WJaab9YXOg/s1600/Morrp%C3%B8lse.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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There is a wide variety of meat salted and smoked, sometimes simultaneously. The sausages depends mainly on regional variations and exist in a great variety. A good example is the Morr Polse that it is a smoke-cured sausage.</div>
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Dishes are usually accompanied by sour cream, lefse (like the Mexican tortilla), wheat bread or Norwegian flatbread. </div>
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(See my recipe)</div>
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The lamb is a very popular in Norway and in the fall and is eaten in all parts of the country. One example is the fårikål (lamb stew accompanied by cabbage) it is possibly one of the dishes most loved by Norwegians and maybee the national dish of Norway. Is cooked by placing layers of cabbage and lamb with black peppercorns in a pot over low heat for a couple of hours.</div>
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<a href="http://3.bp.blogspot.com/-a0RKCFKWKSU/T6Z3FKPLa8I/AAAAAAAADeo/QS6WabtFF-M/s1600/Pinnekj%C3%B6tt.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="http://3.bp.blogspot.com/-a0RKCFKWKSU/T6Z3FKPLa8I/AAAAAAAADeo/QS6WabtFF-M/s1600/Pinnekj%C3%B6tt.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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Cured lamb ribs, and sometimes smoked, known as pinnekjøtt that are boiled for several hours on birch sticks in a pot, is traditionally served as Christmas dinner in all over of the country. Usually served with mashed rutabaga, boiled potatoes and a light sauce.</div>
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The Swede was the most used vegetables in Norway until Columbus brought the potato to Europe. It is still an important part of Nordic cuisine.</div>
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<a href="http://2.bp.blogspot.com/-bz5ouJjmEcE/T6Z4IG4v5bI/AAAAAAAADew/ipll4w38FbA/s1600/Metaballs.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://2.bp.blogspot.com/-bz5ouJjmEcE/T6Z4IG4v5bI/AAAAAAAADew/ipll4w38FbA/s1600/Metaballs.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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Other of the specialties is the fenalår, cured leg of lamb. We also have a favorite dish of my youngest daughter, Nordic meatballs. Served with cabbage, potatoes and jam. Lately very famous in the IKEA stores.</div>
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Due to the partial survival of medieval taboo against contact with dead horses, eating the flesh of the horse was almost unthinkable a few decades ago, but today it is used in some of the preparation of sausages.</div>
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<a href="http://1.bp.blogspot.com/-6BSL0l6FTbA/T6Z5BhC6MuI/AAAAAAAADe4/oMTB6bEBHpg/s1600/Sodd.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="http://1.bp.blogspot.com/-6BSL0l6FTbA/T6Z5BhC6MuI/AAAAAAAADe4/oMTB6bEBHpg/s1600/Sodd.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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There is a soup called "sodd", which has a long gourmet history and the recipe changs from one region to another. Don´t called it a soup to the norwegians because the sodd are sodd and not a soup. It is curious that today almost every purchase precooked, and you just add some vegetables or more meatballs. The meatballs are made with a mixture of meat.</div>
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<span style="font-size: medium;">Fruits and desserts</span></div>
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Fruits and berries mature very slowly in the cold climate of Norway. This phenomenon makes that the fruits have a tendency to a smaller volume and a more intense taste. Strawberries, apples, and cherries are popular and a part of a wide variety of desserts.</div>
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<a href="http://3.bp.blogspot.com/-d3HIVLP949U/T6Z7X4rC-QI/AAAAAAAADfA/6JYCraWLIDE/s1600/Rice+cream.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="http://3.bp.blogspot.com/-d3HIVLP949U/T6Z7X4rC-QI/AAAAAAAADfA/6JYCraWLIDE/s1600/Rice+cream.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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<span style="text-align: left;">One of the most traditional desserts to accompany our holiday meals is rice cream with raspberry jam. (see my recipe)</span></div>
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It is very popular to serve German-style pastries served with sponge cake, and the danishpastry like the wienerbrød (Vienna bread). Also a place on the table we have the "kaffebrød" sweet breads and biscuits.</div>
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Cardamom is a common spice. Coffee is an extremely common part of the social life and we enjoy a cup before and after meals, with desserts or a liqueur. The normal medium Norwegian consumes 160 liters of coffee every year.</div>
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<span style="font-size: medium;">Typical drinks of Norway</span></div>
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<a href="http://4.bp.blogspot.com/-_zIGvCqPTa0/T6Z_nvq_lnI/AAAAAAAADfM/EO9loNai1ws/s1600/Drinking+horn.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left; text-decoration: none;"><img border="0" src="http://4.bp.blogspot.com/-_zIGvCqPTa0/T6Z_nvq_lnI/AAAAAAAADfM/EO9loNai1ws/s1600/Drinking+horn.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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Beer has long traditions in Norway. The Gulating law had strong sentences for those who didn´t make beer in the old time. The beer was to give "thanks" to Jesus and the Virgin Mary for a good year and peace. At the time of the Vikings they drank it from beer horns with 2 legs, a typical souvenirs sold today in stores. As in Germany we have law of the purity of beer and the Norwegians are proud of their good beer. There is a tradition we do every year and it is to make a special beer for Christmas (juleöl). Usually a beer with a little bit stronger flavor and degrees. Essential in the table at all holiday meals with a shot of akevitt.</div>
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<a href="http://3.bp.blogspot.com/-LwdYiyVmJMA/T6Z_zD8Qr-I/AAAAAAAADfU/RiGrtY-mf14/s1600/Akevitt.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left; text-decoration: none;"><img border="0" src="http://3.bp.blogspot.com/-LwdYiyVmJMA/T6Z_zD8Qr-I/AAAAAAAADfU/RiGrtY-mf14/s1600/Akevitt.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" /></a></div>
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<span style="text-align: left;">The name of Akevitt comes from Latin "water of life." Usually based on fermented potatoes and flavoured with caraway and dill to give it a typical Norwegian snaps flavor.</span></div>
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We do not know when it started the manufacturing of akevitt in Norway but the first time it was named was in a letter from 1531. On a boat that sailed from Trondheim in 1805 was loaded with several barrels of akevitt among other things for sale in Malaysia, but they seld everything but not the akevitt and they brought it back. Just before Christmas two years later came the boat to Trondheim and everyone was agreed that the akevitt had improved in quality with the movement of the trip. This was how the linie akevitt was discovered. Akevitt barrels sent to Australia and back in a boat for optimal ripening process. The akevitt is a drink served with herring, cod, smoked fish and meats as pinnekjøtt and ribbe. It´s said that it helps to burn the fat from the food.</div>
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Another national drink is karsk. An alcoholic beverage done illegally in the home and mixed with coffee and sugar. Because of the high price of alcohol sold in the state owned stores, there are people who make their own alcohol at home. You can get it up to 96 ° alcohol and we mixed in a cup of coffee. First pour coffee to half a cup, then enter 1 dice of sugar, then add with the alcohol until we can see the dice of sugar and then ended up with a little more coffee until it the sugar disappears again . An authentic karsk.</div>
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<span style="text-align: left;">We also have a mulled wine called glögg.</span></div>
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The glögg is another typical drink of Christmas and in the days with cold and bad weather.</div>
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Hot wine in a pot with ingredients such as cinnamon, cloves, cardamom, lemon juice, raisins, orange peel and sugar. Serve directly from the pot in small glasses. A good way to keep warm in a cold night.</div>
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<br />El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-24568072517837517622012-05-06T03:47:00.000-07:002012-05-06T03:47:20.969-07:00A journey in Norway<br />
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<span style="font-size: medium;"><br class="Apple-interchange-newline" />Norge - Norway</span></div>
<br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ja, vi elsker dette landet ....</b><span style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> Yes, we love this country ....</span><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">So begins the national anthem of Norway, which is a tribute to the country.</span><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><div class="separator" style="background-color: #333333; clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<a href="http://4.bp.blogspot.com/-8VP0f6VYKq4/T6RRPhHFxqI/AAAAAAAADZs/cpg8NzhWeoo/s1600/17th+of+may.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="285" src="http://4.bp.blogspot.com/-8VP0f6VYKq4/T6RRPhHFxqI/AAAAAAAADZs/cpg8NzhWeoo/s400/17th+of+may.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="400" /></a></div>
<br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">A large country in northern Europe with its great, untamed and above all, amazing natural variety.</span><br style="background-color: #333333; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span><div style="background-color: #333333;">
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The nature and climate have made those who lives in this country. The european cultur that has come through the centuries was assimilated and reworked, creating a Norwegian cultural expression. So the foreigners, even today, see the country as foreign and exotic, this despite the fact that modern Norway is considered one of the wealthiest and most developed countries in the world.<br />With its 387,000 square kilometers Norway is the fifth largest country in Europe. That means that the 4.5 million Norwegians have very good space compared to the densely populated countries located in Southern Europe.<br />Norway was united for the first time under the viking king Harald Hårfagre in the year of 872, and was a kingdom in the following centuries. Norway had a changing history under the Danish crown and then under the Swedish. In 1814 Norway adopted its own constitution and in 1905 erected his own king and flag.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KYpljtJT1Nk/T6RSSYlZDBI/AAAAAAAADZ0/8EQczlkhcCA/s1600/Oslo.png" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="478" src="http://1.bp.blogspot.com/-KYpljtJT1Nk/T6RSSYlZDBI/AAAAAAAADZ0/8EQczlkhcCA/s640/Oslo.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;"><br /></span><br /><span style="font-size: medium;">Oslo</span> was founded by Harald Hardråde in 1048. The city was in its infancy the bishopric and the center of trade on Østlandet. Oslo was the capital for the first time in 1299. After the dissolution of the union with Denmark in 1814 it was again capital, this time as host of the king, parliament and government. Today Oslo is a national and international center of art and culture.<br /><br />Oslo - Capital of Norway. It is a green city with a exciting and cultural entertainment in a picturesque metropolis with the warmth of a small cit. From its green hills with their sports arenas (Holmenkollen), world famous, bordering the city to the restless harbour with commercial and recreational vessels. In the harbor you can try freshly cooked shrimp, perhaps the best in the world, a delight for the palate and the eye.<br /><div>
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<a href="http://4.bp.blogspot.com/-BK1LvgDLR60/T6RWBDRinYI/AAAAAAAADaA/2vD6SGfkZFE/s1600/Southern+Norway+2.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="518" src="http://4.bp.blogspot.com/-BK1LvgDLR60/T6RWBDRinYI/AAAAAAAADaA/2vD6SGfkZFE/s640/Southern+Norway+2.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;"><br /></span><br /><span style="font-size: medium;">Southern Norway,</span> most Norwegians associated the Sørlandet (Southern country) with summer, sun and beach. No wonder that the inhabitants of the two provinces in southern Norway double their population in the summer season. It is a idyllic archipelago and its picturesque wooden houses make Sørlandet coast as a magnet for tourist boats.<br /><br /><br /><a href="http://1.bp.blogspot.com/-j6_Bqwa40Qk/T6RWhKqd8FI/AAAAAAAADaI/ARTh6R6c5-0/s1600/Norwegian+bunad.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="320" src="http://1.bp.blogspot.com/-j6_Bqwa40Qk/T6RWhKqd8FI/AAAAAAAADaI/ARTh6R6c5-0/s320/Norwegian+bunad.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="186" /></a>Sørlandet is more than just a beautiful archipelago white wooden houses and the salty sea. Setesdal is considered one of the richest valleys in Norwegian cultural traditions. Even in modern times the inhabitants have managed to retain Setesdal peasant culture through the preservation of its old wooden houses and large yards. Also making costumes and silver are well preserved in Setesdal.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yiN00sajevo/T6RWwOgsYpI/AAAAAAAADaQ/Ph_5jQaBc38/s1600/Bergen.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="288" src="http://1.bp.blogspot.com/-yiN00sajevo/T6RWwOgsYpI/AAAAAAAADaQ/Ph_5jQaBc38/s640/Bergen.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;"><br /></span><br /><span style="font-size: medium;">Bergen</span> was founded in 1070 by Olav Kyrre. Its proximity to the sea and the trade made bergen to the largest and most important of Norway until 1830. The Germans of the Hanseatic League dominated the city since the beginning of the fourteenth century until 1750 and became an important commercial metropolis. Today Bergen is the second largest city in Norway, with a thriving cultural and commercial life. Bergen is also a center for research and education.<br />Bergen is beautifully situated among seven hills. The city has about 220,000 inhabitants and is the beginning and end of the Hurtigruta-famous tourist boat trip along the long Norwegian coast. Some of its most popular attractions are the dock, the funicular, the fish market and the aquarium.<br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9dhRneHNNjk/T6RXFpnvMyI/AAAAAAAADaY/DZoua7qg6EU/s1600/West+Norway.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="496" src="http://2.bp.blogspot.com/-9dhRneHNNjk/T6RXFpnvMyI/AAAAAAAADaY/DZoua7qg6EU/s640/West+Norway.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<br /><span style="font-size: medium;">Western Norway,</span> the magnificent and varied nature of this region makes Vestlandet something completely special. Nowhere has the drama of nature and the landscape seen like here. The fjords of Vestlandet stretched for hundreds of miles into the mountains. In the end of the idyllic fjord the flowers face the forces of nature, waterfalls and rivers.<br />In the past the culinary traditions in Norwaychanged from one place to another, depending on available resources and access to raw materials. Along the coast in Northern Norway is natural that the traditional food is fish, while the inhabitants of Vestlandet prefer to have on their table heads of sheep, called "smalahove". The smalahove have gone through a long process before being served at the party table, first salted, then smoked and finally roasted in the coals.<br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-777Hsjr-h1I/T6RXd3KwtUI/AAAAAAAADag/zs8Wu8v1Uz4/s1600/Trondheim.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="428" src="http://1.bp.blogspot.com/-777Hsjr-h1I/T6RXd3KwtUI/AAAAAAAADag/zs8Wu8v1Uz4/s640/Trondheim.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<br /><span style="font-size: medium;">Trondheim,</span> Norway's first capital. Founded by Viking King Olav Tryggvason in 997. The Norwegian empire stretching from the White Sea to North America was led from Trondheim, or Nidaros as the city was called in the past. The Saga told that from Nidaros a viking called Leiv Eirikson sailed to New Foundland in North America. After King Olav the Holy was defeated at Stiklestad, Trondheim became the religious center of the country and an international place of pilgrimage.<br /><br /><a href="http://4.bp.blogspot.com/-R4_1NWNlRm4/T6RYEh3BNnI/AAAAAAAADao/uAQC8_d980E/s1600/nidarosdomen.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="320" src="http://4.bp.blogspot.com/-R4_1NWNlRm4/T6RYEh3BNnI/AAAAAAAADao/uAQC8_d980E/s320/nidarosdomen.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="248" /></a>The mausoleum of King Olav the Holy is placed belov the altar of Nidaros Cathedral for the last 500 years. In this period both, Nidaros and the crypt of King Olav, have been a place of pilgrimage for all of Northern Europe. Today in the world it exists more than 400 churches in honor of King Olav. Trondheim marks the day of his death on July 29, with a St.Olavs festival in July and August.<br />Trondheim is the third largest city with 143,000 inhabitants. Now appears as a modern city, university,and a center of trade in the region. The city has a rich historical heritage and is considered the town with one of the best preserved wooden houses in the Nordic countries.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-V_ZZ-lUQNlk/T6RYVANjSKI/AAAAAAAADaw/L6MBaV8qs4U/s1600/R%C3%B6ros.jpg" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="213" src="http://1.bp.blogspot.com/-V_ZZ-lUQNlk/T6RYVANjSKI/AAAAAAAADaw/L6MBaV8qs4U/s320/R%C3%B6ros.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
Typical houses in a mining town in the center of Norway called Røros. A site with an architectural beauty and cultural heritage of humanity.<br /><div>
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<a href="http://1.bp.blogspot.com/-_JNWPpoMzZs/T6RYqFkyUHI/AAAAAAAADa4/ten9W5RyFZc/s1600/Munkholmen.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_JNWPpoMzZs/T6RYqFkyUHI/AAAAAAAADa4/ten9W5RyFZc/s320/Munkholmen.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
Munkholmen.<br />A small islet at the mouth of the river Nidelva and was formerly a prison and a monastery. Today is a museum and entertainment site. The situation of Trondheim, between the river and the fjord, made the city unconquerable by the enemy. This was the possible reason why the Viking King Olav Tryggvason founded the town in 997.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rU6gOB9XfDU/T6RY_a4OviI/AAAAAAAADbA/oMjBIH2i6os/s1600/Center+of+Norway.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="358" src="http://2.bp.blogspot.com/-rU6gOB9XfDU/T6RY_a4OviI/AAAAAAAADbA/oMjBIH2i6os/s640/Center+of+Norway.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;">Central Norway,</span> midt - Norge, is a Norway in miniature. Within its borders we have the sea and the fjord, productive areas cultivated and the wildness of the high mountains. In historical times Midt-Norge was the center of Norway. Here lived our early kings and chiefs. This part of the country was also the center of religious power.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uCPFVTQNqKY/T6RZWQ4-KyI/AAAAAAAADbI/Pwp2W4e-W4k/s1600/Fishing+salmon.jpg" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="239" src="http://2.bp.blogspot.com/-uCPFVTQNqKY/T6RZWQ4-KyI/AAAAAAAADbI/Pwp2W4e-W4k/s320/Fishing+salmon.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<br />Salmon fishing.<br />The region can provide many activities in the nature. Among others the rivers are considered like the most attractive in the world to fish for wild salmon. From mid-century European fishermen have sought the capture of salmon with over 20 kgs in these rivers.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4chgyGgHuvw/T6RZw1ueURI/AAAAAAAADbQ/tpUCF1wF0NM/s1600/Troms%C3%B6.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="408" src="http://4.bp.blogspot.com/-4chgyGgHuvw/T6RZw1ueURI/AAAAAAAADbQ/tpUCF1wF0NM/s640/Troms%C3%B6.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;"><br /></span><br /><span style="font-size: medium;">Tromsø,</span> located next to the Tromsøysundet with the wiew to powerful snowy mountains. Above the river Tromsøysundet, streches the bridge Tromsøbrua with its elegance. Beside the bridge is the nontraditional Ishavskatedralen and deserves a visit. The mountain lift climbes up the Fløyfjellet mountain where we have an extraordinary view of the city and the region.<br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Gxa86uR0f6k/T6RaHgVPhWI/AAAAAAAADbY/CBsPEh09T3k/s1600/Northern+Norway.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="476" src="http://4.bp.blogspot.com/-Gxa86uR0f6k/T6RaHgVPhWI/AAAAAAAADbY/CBsPEh09T3k/s640/Northern+Norway.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<span style="font-size: medium;"><br /></span><br /><span style="font-size: medium;">North Norway,</span> the country of the Midnight Sun includes the regions of: Nordland, Troms and Finnmark. Nature in Northern Norway is so full of contrasts from the rest of the country. Since the vast coast of Nordland to the arid border of Finnmark and to the inhospitable Barents Sea. The climate and nature have left their mark on the culture and village life. When the sun returns after prolonged darkness, we celebrate the feast of the Sun in our two regions further north.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9W-e2LMqNmE/T6RaeqBv0CI/AAAAAAAADbg/K5E3RJioBoQ/s1600/Lofoten.jpg" imageanchor="1" style="color: #cc6600; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="410" src="http://1.bp.blogspot.com/-9W-e2LMqNmE/T6RaeqBv0CI/AAAAAAAADbg/K5E3RJioBoQ/s640/Lofoten.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="640" /></a></div>
<br />Cod - gold from the sea. Lofoten. The great group of islands in Nordland is renowned for its fishing banks where haddock come to spawn. In February / March is a fantastic fishing and hundreds of fishing boats come from all over the Norwegian coast.<br /><br />I hope that you have enjoyed your trip around Norway.</div>
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</div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-17299257731193467932012-05-06T03:33:00.002-07:002012-05-06T03:41:23.028-07:00Pan Noruego / Norwegian bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BRSGug4m-Ss/T6ZH9W977dI/AAAAAAAADc8/hhQowrct-mM/s1600/Pan+Noruego+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-BRSGug4m-Ss/T6ZH9W977dI/AAAAAAAADc8/hhQowrct-mM/s640/Pan+Noruego+3.JPG" width="640" /></a></div>
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<span style="font-size: large;">Tiempo de un buen pan estilo Noruego / Time for a good Norwegian style bread</span></div>
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En Noruego se come mucho pan y hay una gran variedad. La gente le gusto comer sano y uso mucho pan integrales. Aqui esta mi receta que uso en mi casa. Espero que les guste.</div>
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In Norwegian we eats lots of bread and there is great variety. People like to eat healthy and use a lot of bread with grains. Here is my recipe I use in my house. I hope you like it.</div>
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<a href="http://3.bp.blogspot.com/-xAJE5GQ5Sck/T6ZIK5jkiII/AAAAAAAADdE/NmMrDZSPQDs/s1600/Pan+Noruego+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-xAJE5GQ5Sck/T6ZIK5jkiII/AAAAAAAADdE/NmMrDZSPQDs/s400/Pan+Noruego+1.JPG" width="400" /></a></div>
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<b>Ingredientes.</b><br />
750 grs harina de reposteria<br />
350 grs harina integral<br />
200 grs harina gruesa<br />
50 grs levadura<br />
3 cucharadas semillas de lino<br />
1 cucharada de sal gruesa<br />
2 cucharaditas de azucar<br />
3 cucharada de aceite virgen<br />
1 cucharadita de miel<br />
700 ml agua templada</div>
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<b>Ingredients.</b><br />
750 grams pastry flour<br />
350 grams flour<br />
200 grams coarse flour<br />
50 grams baking powder<br />
3 tablespoons flaxseed<br />
1 tablespoon coarse salt<br />
2 teaspoons sugar<br />
3 tablespoon virgin olive oil<br />
1 teaspoon honey<br />
700 ml warm water (About 40º celcuis)<br />
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<b>Como se hace...</b><br />
Empezamos con poner las semilla de lino en agua una hora antes. Mesclamos las harina con la levadura, la sal y la azucar en un bol. Calentamos el agua hasta 40º y lo vertimos en el bol y mezclamos todo. Al final añadimos las semillas de lino escurrido, la aceite virgen y la miel. Mesclarlo bien y dejar la masa subir una hora.<br />
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Amasamos la masa añadiendo harina de repostería, dividimos en dos. Seguimos amasando cada parte y luego lo colocamos en el molde que anteriormente hemos engrasado.</div>
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<b>How to make ...</b><br />
We start with to put flaxseed in water for about an hour before. Mix the flour with the baking powder, salt and sugar in a bowl. Heat up the water to about 40 ° and poured it into the bowl and mix everything well. At the end we add the drained flaxseed, the virgin olive oil and honey. Mix it well and let the dough rise for an hour.<br />
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Knead the dough by adding flour pastry, split in two. We knead each part and then place it in the mold which we have previously greased.<br />
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Ponemos dentro del horno una bandeja con agua para añadir humedad durante la coccion. Calentamos el horno a 250º y ponemos las panes en la parte baja del horno. Horneamos en 7 minutos y bajamos la tempratura a 175º y horneamos asi en otro 45 minutos.<br />
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Put in the oven a pan of water to add moisture during cooking. Heat up the oven to 250º and put the bread in the bottom of the oven. Bake in 7 minutes and then turn down the tempratura at 175 º and bake for another 45 minutes so.<br />
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Déjalo enfriar luego sin tapar para conseguir una corteza un poco mas dura.<br />
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Cool the breads uncovered to get the crust a little bit harder.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com1tag:blogger.com,1999:blog-2497581719235403923.post-55597656211714232902012-05-01T09:45:00.004-07:002012-05-05T04:38:44.911-07:00Estofado Irlandés / Irish stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T3oXMkT3DZ8/T6AHkxW_oXI/AAAAAAAADXQ/S5wF8bgHiB4/s1600/Irish+stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="354" src="http://1.bp.blogspot.com/-T3oXMkT3DZ8/T6AHkxW_oXI/AAAAAAAADXQ/S5wF8bgHiB4/s640/Irish+stew.JPG" width="640" /></a></div>
<span style="font-size: large;">Bienvenido a Irlanda y a un estofado Irlandes. Welcome to Ireland and to Irish stew.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Irlanda un pais verde con una cocina cercano a la nuestra en Noruega. El estofado Irlandes es cercana a la nuestra de cordero en col. Se puede hacer en muchas variantes y aqui lo he hecho como a mi me gusta mas.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Ireland a green country with a kitchen near ours in Norway. The Irish stew is close to our own lamb in cabbage. It can be done in many variations, and here I have done it as I like it more.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes. </b><span style="font-family: Georgia, 'Times New Roman', serif;">(Para 4 personas)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1.2 kg carne de cordero con huesos.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7 - 8 patatas medianas</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 cebolla</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 cebolla roja</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4 - 5 zanahorias</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 dientes de ajos</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cucharadita de tomillo</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cucaradita de romero</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pimienta negra molida</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients.</b><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">(4 persons)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">1.2 kg lamb with bones.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">7 to 8 medium potatoes</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 onion</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4 to 5 carrots</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3 cloves of garlic</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon thyme</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cucaradita rosemary</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ground black pepper</span></div>
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<a href="http://2.bp.blogspot.com/-Rc60ZBXJ42w/T6TY31eVzDI/AAAAAAAADcw/kSLGeD9hVbc/s1600/Irish+stew+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="http://2.bp.blogspot.com/-Rc60ZBXJ42w/T6TY31eVzDI/AAAAAAAADcw/kSLGeD9hVbc/s320/Irish+stew+2.JPG" width="320" /></a></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Como se hace...</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Empezamos con freir la carne de cordero por todos los lados, salpimientamos y luego lo ponemos en una cacerola y cubrimos de agua. Cocer 45 minutos a fuego baja.</span><br />
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">How to make ...</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">We start with frying the lamb meat on all sides, put on salt and pepper and then put it in a pot and cover with water. Cook 45 minutes on low heat.</span><br />
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<a href="http://2.bp.blogspot.com/-ZvD_sDwEMgI/T6TYFZqnhTI/AAAAAAAADco/woV5kAcK73g/s1600/Irish+stew+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="http://2.bp.blogspot.com/-ZvD_sDwEMgI/T6TYFZqnhTI/AAAAAAAADco/woV5kAcK73g/s320/Irish+stew+3.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cortamos las verduras en trozos grandes como en el foto.</span>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the vegetables into large pieces as in the photo.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cuando la carne ha cocido 45 minutos, introducimos las verduras a la cacerola y añadimos 1/2 cucharadita de timian y 1/4 de cucharadita de romero. Dejamos cocer otros 30 minutos. Remover en vez en cuando. Las patatas vamos a cocer a parte.</span><span style="font-family: Georgia, 'Times New Roman', serif;"></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">When the meat has cooked 45 minutes, we introduce the vegetables into the pot and add 1/2 teaspoon thyme and 1/4 teaspoon rosemary. Cook for another 30 minutes. Stir once in a while. We are going to cook the potatoes separately.</span><span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<a href="http://4.bp.blogspot.com/-70QIXoI4XKg/T6TXFFwSQCI/AAAAAAAADcY/Pftt6wLkegA/s1600/Irish+stew+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="216" src="http://4.bp.blogspot.com/-70QIXoI4XKg/T6TXFFwSQCI/AAAAAAAADcY/Pftt6wLkegA/s320/Irish+stew+4.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cuando estan las patatas cocido lo introducimos a la cacerola antes de servir el estofado. Comprobar como esta de sal y de pimienta. Espesamos un poco con maizena.</span>
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<span style="font-family: Georgia, 'Times New Roman', serif;">When potatoes are cooked we introduce them into the pot before serving the stew. See how it is with salt and pepper. We use a little bit of cornstarch to thicken slightly the stew.</span>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Servir con pan plano u otro pan bueno y porsupuesto con una cerveza Guinness. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with flat bread or other good bread and of course with a Guinness beer.</span><br />
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<a href="http://3.bp.blogspot.com/-zRRtlPxHQ2A/T6TXqaAY37I/AAAAAAAADcg/N8ysoBBeB4A/s1600/Irish+stew+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-zRRtlPxHQ2A/T6TXqaAY37I/AAAAAAAADcg/N8ysoBBeB4A/s400/Irish+stew+5.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></span></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-74287894247761091342012-05-01T03:18:00.000-07:002012-05-01T06:43:28.556-07:00Differents ways to smoke food<br />
<a href="http://4.bp.blogspot.com/-1lv3wq3Qhe0/TbKOlCcjTiI/AAAAAAAACIQ/MgVOBTZyIzg/s1600/Salmon%2Ben%2Bel%2Bahumador.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5598694053737877026" src="http://4.bp.blogspot.com/-1lv3wq3Qhe0/TbKOlCcjTiI/AAAAAAAACIQ/MgVOBTZyIzg/s200/Salmon%2Ben%2Bel%2Bahumador.png" style="cursor: pointer; float: right; height: 150px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 200px;" /></a><span class="Apple-style-span"><span style="color: #eeeeee;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 20px;"><span style="font-size: large;">The smoking</span></span><span style="font-size: 15px; line-height: 20px;"> is performed by removing the water from organisms by the action of smoke and the dry air stream caused by fire. It is an invention to keep food longer and we smoke fish and meat. We place the products to smoke in tunnels or chimneys through which the smoke passes from burning wood such as oak, walnut, mahogany, birch or ash. With the smoking technique we accomplishes two goals: the conservation by dehydration and the addition of certain substances that flow from such fragrant woods and give them a special flavor. The composition of the wood used for smoking is in my country a secret that goes from father to son.</span></span></span></span><br />
<span class="Apple-style-span"><span style="color: #eeeeee;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b><span style="font-size: 15px; line-height: 20px;"><br /></span></b></span></span></span><br />
<span class="Apple-style-span"><span style="color: #eeeeee;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><b>There </b>are two ways to do the smoking. The first one is cold smoked, which is for example the salmon we buy in stores, and the second is hot smoked.</span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-tDxn76_FYjI/TbFLfSYIwbI/AAAAAAAACGs/5dA5C-SFMAM/s1600/Salmon+preparado+para+el+ahumado.png" imageanchor="1" style="clear: left; color: blue; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="214" src="http://4.bp.blogspot.com/-tDxn76_FYjI/TbFLfSYIwbI/AAAAAAAACGs/5dA5C-SFMAM/s320/Salmon+preparado+para+el+ahumado.png" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a><span class="Apple-style-span" style="color: #eeeeee; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><b>Cold smoked.</b> The idea of this form of smoking is that the fish or the meat in no time must exceed the temperature of 60 ° celcius. The process of smoking lengthens and the result is that we know of smoking we buy in the store. Before you start smoking you have to put the piece in a brine of salt mixed with sugar or added directly at the piece. Salting time depends on the size and thickness of the fillets. And so does the smoking time also. For a 3 kgs cold-smoked salmon we need at least a couple of hours of smoking and after the smoking a day of ventilation. To build a smoker like this we must separate oven and smokehouse site, so that the smoke is cooled down on the way and never gets to the smokehouse with over 60º.</span><br />
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<a href="http://2.bp.blogspot.com/-uOKuVCmEunw/T5-u3nqmQ4I/AAAAAAAADXE/stLgKRTioP4/s1600/Ahumador.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-uOKuVCmEunw/T5-u3nqmQ4I/AAAAAAAADXE/stLgKRTioP4/s200/Ahumador.jpg" width="200" /></a><span style="color: #eeeeee;"><span style="line-height: 20px;"><span style="font-size: large;">Hot smoking</span></span><span style="font-size: 15px; line-height: 20px;">. They are the easiest to do. This is a box made of metal, where there is a rack and a tray about 2 cm above the bottom high. The idea is to put a couple of spoons of sawdust of hardwood at the bottom of the box. This sawdust can be flavored with a little juniper, rosemary, thyme or anise if you will. Then we place a metal tray on top of the sawdust, so the fish does not drip on the sawdust. Prepare the fish with a little of salt and some herbs to give taste and place the piece on the grill tray. Close the box and placed it over a fire so that the sawdust is lit while the fish is as cooking in its own juice and gets the smoke flavor. Its take about 12 to 15 minuts to smoke a fish. Little bit longer for meat.</span></span><br />
<span class="Apple-style-span"><span style="color: #eeeeee;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span><br /><a href="http://2.bp.blogspot.com/-uqaxsY0xT9k/TbFYDLsrEgI/AAAAAAAACG4/g_eINQg3Oi4/s1600/Salmon+ahumado+en+caliente.png" imageanchor="1" style="clear: left; color: blue; float: left; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="213" src="http://2.bp.blogspot.com/-uqaxsY0xT9k/TbFYDLsrEgI/AAAAAAAACG4/g_eINQg3Oi4/s320/Salmon+ahumado+en+caliente.png" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a><span style="color: #eeeeee;"><span style="font-size: 15px; line-height: 20px;"><b>Here</b> is a hot-smoked salmon. You can see that the meat inside is cooked while the outside is more toasted and has caught the flavor of smoke.</span></span></span><br />
<span class="Apple-style-span"><span style="color: #eeeeee;"><span style="font-size: 15px; line-height: 20px;">All healthy, quick and easy to do.</span></span></span><br />
<span class="Apple-style-span"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://4.bp.blogspot.com/-U_nLB3k6eiA/TbFZjSxGtbI/AAAAAAAACG8/6h2gc3zPXcc/s1600/Caballa+ahumada.png" imageanchor="1" style="clear: right; color: blue; float: right; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="221" src="http://4.bp.blogspot.com/-U_nLB3k6eiA/TbFZjSxGtbI/AAAAAAAACG8/6h2gc3zPXcc/s1600/Caballa+ahumada.png" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; position: relative;" width="320" /></a><span style="color: #eeeeee;"><span style="font-size: 15px; line-height: 20px;"><b>Another</b> delicacy from Norway is hot smoked mackerel with a little freshly ground colored pepper on top. It can be served as hot or cold dish comes together on a slice of bread.</span></span></span><br />
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<span style="color: #eeeeee;"><span style="font-size: 15px; line-height: 20px;">It can also be smoked meats and poultry. Only your own imagination is the limit to make meals with this system.</span></span><br />
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<span style="font-size: 15px; line-height: 20px;"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></span></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-21235918784652666732012-04-29T08:10:00.000-07:002012-04-30T23:46:04.526-07:00Salsa de mostaza / Mustard sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MpThvXJIWD0/T58ccT1LrmI/AAAAAAAADW4/cr2e41zjI5M/s1600/Salsa+de+mostaza+foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="http://1.bp.blogspot.com/-MpThvXJIWD0/T58ccT1LrmI/AAAAAAAADW4/cr2e41zjI5M/s640/Salsa+de+mostaza+foto.JPG" width="640" /></a></div>
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<b>Hola a todas amantes de las salsas</b>.<br />
Aqui dejo mi receta salsa de mostaza. Es sencilla y facil de hacer. Muy buena para acompañar el codillo aleman.</div>
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<b>Hello to all lovers of the sauces.</b><br />
Here is my recipe of mustard sauce. It is simple and easy to make. Very good to accompany the German knuckle.<br />
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<b>Ingredientes.</b></div>
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250 ml de caldo de carne</div>
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1 cebolla</div>
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25 alcaparras</div>
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4 cucharaditas de mostaza</div>
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2 cucharaditas de azucar moreno</div>
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1 cuchara de harina de reposteria</div>
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Pimienta negra</div>
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<b>Ingredients.</b></div>
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250 ml broth (beef)</div>
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1 onion</div>
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25 capers</div>
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4 teaspoons of mustard</div>
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2 teaspoons of brown sugar</div>
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1 tablespoon of pastry flour</div>
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Ground black pepper</div>
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<b>Como se hace....</b></div>
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Empezamos a poner 250 ml de agua en una cacerola pequeña with dos pastillas de caldo de carne a calentar.</div>
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Picamos la cebolla y los capers.</div>
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Ponemos un poco de aciete en una cacerola y freimos la cebolla y las alcaparras a fuego lento.</div>
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Cuando tenemos la cebolla transparente añadimos 1 cuchara de harina. Remover y luego vertimos el caldo dentro.</div>
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Mezclarlo todo bien.</div>
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<b>How is done ....</b></div>
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We start to heat 250 ml of water in small saucepan with two tablets of beef broth.</div>
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Chop the onion and capers.</div>
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Put some oil in a pan and fry the onion and the capers at medium heat.</div>
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When the onion is like transparent we add 1 tablespoon flour. Stir and then pour the broth inside.</div>
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Mix well.</div>
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<a href="http://2.bp.blogspot.com/-JLnnMfFQL6M/T51RSFkTYWI/AAAAAAAADU0/DD514jobxP8/s1600/Salsa+mostaza+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-JLnnMfFQL6M/T51RSFkTYWI/AAAAAAAADU0/DD514jobxP8/s400/Salsa+mostaza+4.jpg" width="400" /></a></div>
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Ahora toca a añadir 4 a 5 cucharaditas de mostaza, 2 cucharaditas de azucar moreno y un poco de pimienta negra molida.<br />
Remover y dejar cocer unos 15 a 20 minutos para que se mezcle bien los sabores.<br />
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Now it's time to add 4 to 5 teaspoons of mustard, 2 teaspoons brown sugar and some ground black pepper.<br />
Stir and cook about 15 to 20 minutes to mix the flavors.<br />
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Deliciosa salsa para acompañar carnes en general.<br />
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Delicious sauce to accompany meat dishes.<br />
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<a href="http://2.bp.blogspot.com/-lzH43y1iFrg/T51RfHFp5yI/AAAAAAAADU8/-6g-ijR8smw/s1600/Cuadro+de+salsa+de+mostaza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://2.bp.blogspot.com/-lzH43y1iFrg/T51RfHFp5yI/AAAAAAAADU8/-6g-ijR8smw/s640/Cuadro+de+salsa+de+mostaza.JPG" width="640" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-60564052114453138802012-04-28T17:35:00.002-07:002012-04-28T17:35:52.798-07:00Christmas in Norway<br />
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<span style="background-color: transparent; color: #cccccc; letter-spacing: inherit; margin: inherit; padding: inherit;">DOMINGO 4 DE DICIEMBRE DE 2011</span></h2>
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<span style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 1.4;"><a href="" name="9017694998707010790"></a></span><h3 class="post-title entry-title" itemprop="name" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.75em; position: relative;">
<span style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;"><span style="font-weight: normal;">Christmas in Norway.</span></span></h3>
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<span style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small;"><span style="font-weight: normal;">When Christmas comes, everything is party. Come see the holiday traditions and gastronomy as lively and magical. So welcome to the land of the trolls and the smoked fish.</span></span></h3>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #cccccc; font-size: small;"><span style="font-weight: normal;">Christmas was celebrated long before Christ's birth. Formerly it was held when the sun reversed its course, when at last the days begin to lengthen. The Norwegian, true to their ancestors the Vikings, knew how to convert food into the centerpiece of the celebration and there we have the julebord (Christmas table) celebrations at home or in restaurants. The festival takes place between food odors, spices, cakes and cookies. Candles with its dancing flames give warmth and a touch of magic to Christmas</span></span><span style="color: #cccccc; font-size: small; font-weight: normal; line-height: normal;"> </span></span></h3>
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<a href="http://4.bp.blogspot.com/-mu2MRQkdt4k/Trq_4d1BDPI/AAAAAAAAC0U/Q2Fxdzli0VU/s1600/Encendido+del+arbol+de+navidad.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="221" src="http://4.bp.blogspot.com/-mu2MRQkdt4k/Trq_4d1BDPI/AAAAAAAAC0U/Q2Fxdzli0VU/s320/Encendido+del+arbol+de+navidad.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">The celebration of Christmas begins four Sundays before December 24th to light one of the four candles of the Advent wreath. Normally we turn on the christmas lights decoration of the streets the day 1 of December and in my city we turn on the lights of a giant Christmas pine in the main square.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">The 13th of december we celebrate the Santa Lucia, whose name means "light." All the girls dressed in a white robe wearing a crown of live candles on her head. For the smaller ones we use battery candles, just in case.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Throughout the month of December are the time of preparations for the big christmas party with small parties in between. We have the julebord, meetings between employees of a company, partnership or just between neighbors who come together to celebrate in restaurants and private homes.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Everything is now called Jul (Christmas), we juleöl (Christmas beer), julebord, jule curtains, jule calendar, everything has changed and of course we have the julenisse (Santa Claus).</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">The juleöl is a special beer that is manufactured only for Christmas, the brewery normally makes one or more types of this brew. Normally this type of beer has more degrees of alcohol and takes longer time to mature. The magazines and the newspapers tast the different christmas beers and give them quality ratings and rankings.</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">In all the celebrations we have to have juleöl, otherwise there is no Christmas.</span></span></div>
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<span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Another thing we do is a drink called glögg (mulled wine). Made from red wine with cinnamon and spacing, cardemomo, ginger and cloves. You can also bring some vodka to upload some degrees. Serve with blanched almonds and raisins. The tradition is to take it during Advent and especially on the feast of St. Lucia.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
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<a href="http://2.bp.blogspot.com/-FuZ_oIsgWKg/Ts5oz-OMUqI/AAAAAAAAC10/OLAtBYh2Fm0/s1600/Akevitt.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="http://2.bp.blogspot.com/-FuZ_oIsgWKg/Ts5oz-OMUqI/AAAAAAAAC10/OLAtBYh2Fm0/s320/Akevitt.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="223" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Another beverages we must have for the Christmas celebration is the akevitt. Known for its digestive virtues. We drink it frozen or chilled in small cups. The akevitt is a type of liquor or scnaps that is made of potato and contains about 40º alcohol. It has a blend of herbs and the most valuable are cured in barrels inside of ships that go cross the ekvator and back to get the perfect maturation of akevitt. With the Christmas meals we cheer with large glasses, which is the Christmas beer and with small glasses, which is the akevitt. Normally you get many in an excellent mood after a few cheers.</span></span></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://2.bp.blogspot.com/-0QYU-LTgfnI/Ts6B34BREKI/AAAAAAAAC18/sS4S9Pod5cE/s1600/Calendario+navide%25C3%25B1o.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="118" src="http://2.bp.blogspot.com/-0QYU-LTgfnI/Ts6B34BREKI/AAAAAAAAC18/sS4S9Pod5cE/s200/Calendario+navide%25C3%25B1o.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="200" /></a></div>
<span style="font-size: x-small;"><span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18px;">How I remember the Christmas in my childhood. One thing I had to have was the Christmas calendar. (Julekalender) is a schedule ranging from 1 to 24. Boxes are opened, one each day, and within each box is a gift or a sweet. It was something special that helped you survive the long waiting until the big day came with the christmas gifts.</span><span style="line-height: 1.4;"> </span></span></span><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://4.bp.blogspot.com/-MB5r97wrf-I/Ts6D3kJBqCI/AAAAAAAAC2E/o_ugXDeMblQ/s1600/Gachas+navide%25C3%25B1as.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="http://4.bp.blogspot.com/-MB5r97wrf-I/Ts6D3kJBqCI/AAAAAAAAC2E/o_ugXDeMblQ/s320/Gachas+navide%25C3%25B1as.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<span style="color: #cccccc; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span style="line-height: 18px;">I never liked porridge, not even as a baby. But we have a Christmas porrigde that have a big affection, risengrynsgröt. A kind of gruel made with rice sprinkled with plenty of sugar and cinnamon. In the middle a small knob of butter. A family dish in which the cook had hidden a lucky almond. Whoever finds the almond hidden in your plate receive a marzipan pig as a gift. In the end, the children serve some of these invigorating porridge on a plate that is deposited in the barn or in the garden to give to Julenissen (Santa Claus) to be recovered from his long journey, delivering gifts.</span></span></div>
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<a href="http://4.bp.blogspot.com/-gksEQzvq9YA/Ts6Ien0vX-I/AAAAAAAAC2M/RGWyaJjeQbU/s1600/Dulce+navide%25C3%25B1o.jpg" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="320" src="http://4.bp.blogspot.com/-gksEQzvq9YA/Ts6Ien0vX-I/AAAAAAAAC2M/RGWyaJjeQbU/s320/Dulce+navide%25C3%25B1o.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">In December we starts to prepare all kinds of Christmas cookies and candies. We maake the famous "pepperkaker" (gingerbread cookies) that one can find various types of forms and also made as gingerbread houses. It is an endless variety of sweet. Donuts, crowns, chocolate stones, cakes and tarts. It is also the time of the krumkake, a cone-shaped tile, christmas goros and delicious waffles decorated. A big amount of recipes and each house has its own secrets that are passed from generation to generation</span><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">.</span></span></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://4.bp.blogspot.com/-wnVKxtHQOzc/Ts6KjfIfP2I/AAAAAAAAC2U/YZqYQfF2PKY/s1600/Arbol+de+navidad.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wnVKxtHQOzc/Ts6KjfIfP2I/AAAAAAAAC2U/YZqYQfF2PKY/s320/Arbol+de+navidad.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="243" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">We are enclosing us increasingly to the celebration of Christmas. The day before Christmas is when we have to decorate the tree but before you have to go out to the forest and choose the right tree and then cut it, to finally bring it home. The whole family prepare decorations, the youngers make woven baskets from paper and parents dress the house of perennial branches of holly, mistletoe or pine. In the afternoon on December 23 turns on the lights of the Christmas tree and you can feel like the nerves run through your body, just one more day to the 24th. The children have problems with consolidat their sleep, but finally they fell asleep and everything is ready for the big day.</span></span></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://1.bp.blogspot.com/-5H4F1mZoU-U/Ts6Mfx5blZI/AAAAAAAAC2c/5mHti8GjG6o/s1600/Cementerio+en+navidad.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="190" src="http://1.bp.blogspot.com/-5H4F1mZoU-U/Ts6Mfx5blZI/AAAAAAAAC2c/5mHti8GjG6o/s320/Cementerio+en+navidad.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">For Christmas Day we have certain obligations we have to do before we begin to celebrate. One of them is going to the cemetery and visit our dead relatives. We clean the graves of snow and we decorated wreaths and candles. It is a sight to see the cemetery full of candles in the early evening we have in the winter.</span></span></span><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://1.bp.blogspot.com/-ogN3BeIaX8E/Tts_hXX-6LI/AAAAAAAAC20/ObH7_b8aHjo/s1600/Comida+navide%25C3%25B1o+Noruego.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ogN3BeIaX8E/Tts_hXX-6LI/AAAAAAAAC20/ObH7_b8aHjo/s640/Comida+navide%25C3%25B1o+Noruego.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="264" /></a></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">At 5 o'clock starts all the churches bells ringing. Is the signal that Christmas Eve begins and at this time is it when we have the christmas dinner in Norway. The dark night outside and the houses decorated with a fire on the fireplace with the flames dancing. Everyone at the table, waiting for the food and of course for the gifts. We have a huge variety of inputs including sausages, hams and fish, prepared in different ways. Now comes to the table the Juleöl, the akevitt and all types of wines. The most popular and traditional main course are turkey with different types of stuffing,</span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">lutefisk with lots of trim, the ribbe with sour cabbage or the lamb pinnekjøtt with mashed kohlrabi. The secret of the turkey is the stuffing and of course preparing the sauce. A plate with long traditions is the lutefisk is cod that is desalinated with acid and stays as something gelatinous. With this dish we need to combine with a variety of companions that one can choose freely. As a signature dish at the table we have the ribbe which is part of the loin of pork with roasted skin and finally melted to get the crust crispy. We can combine this dish with sausage and of course the sour cabbage. The high loved dish is the pinnekjøtt. Rack of lamb who is first salted and then dried. Similar as we do with the hams. Then we put in a saucepan wooden sticks crossed and then put the meat on top and do the pinnekjøtt steamed. Usually served with mashed kholrabi mixed with potatoes. You can also combine the holiday meal with different types of sausages and meatballs type called medisterkaker. As we garnish sour cabbage, red cabbage, potatoes, bacon, mashed peas and kohlrabi. In the end we have the rice cream desserts, krumkake or some other kind of cakes. The berries also may be among the desserts in one form or another.</span></span></div>
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<a href="http://1.bp.blogspot.com/-NqroEGr_EB8/TttHc9rjj4I/AAAAAAAAC28/Vg1jPwgyCnE/s1600/Julefeiring.png" imageanchor="1" style="clear: right; color: #cc6600; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="244" src="http://1.bp.blogspot.com/-NqroEGr_EB8/TttHc9rjj4I/AAAAAAAAC28/Vg1jPwgyCnE/s320/Julefeiring.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">After lunch it's time for a little rest before starting the coffee, served with a varidad of cookies and Christmas cakes. Children impatient waiting for the time to open the gifts. Time stands still and everything is going very slow. In my family it was time that gathered the whole family on my father side. I remember one of my aunts always was late and I had to wait longer than normal to open gifts. Before we open the presents we had to sing typical Christmas songs and walk around the tree holding our hands to who was at your side. At the end one of the older disguised as a Julenisse and distributed the gifts.</span></span></span></div>
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<span style="color: #cccccc; font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18px;">Then we had to go to the home of my maternal grandfather to repeat the same operation there. Sing carols circling the tree and then distribute the gifts. And this ended a long day full of joy and good food.</span></span></span><br /><span style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span><br /><br /><br /><div class="separator" style="clear: both; color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<a href="http://3.bp.blogspot.com/-8vgmFZYY56c/TttOZ-Mpg_I/AAAAAAAAC3E/HMAzt48aNF8/s1600/Fj%25C3%25B6snisse.png" imageanchor="1" style="clear: left; color: #cc6600; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="221" src="http://3.bp.blogspot.com/-8vgmFZYY56c/TttOZ-Mpg_I/AAAAAAAAC3E/HMAzt48aNF8/s320/Fj%25C3%25B6snisse.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: #111111; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: solid; border-color: initial; border-color: initial; border-image: initial; border-left-color: rgb(17, 17, 17); border-left-style: solid; border-right-color: rgb(17, 17, 17); border-right-style: solid; border-top-color: rgb(17, 17, 17); border-top-style: solid; border-width: initial; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px; position: relative;" width="320" /></a></div>
<span style="color: #cccccc; font-size: x-small;"><span style="line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">The barn elf (fjösnissen) is a creature of Scandinavian folklore. It was described as a short man, no bigger than a horse's head, dressed in gray, baggy pants and a red cap like that was worn by Norwegian farmers. He lived in the barn and was so shy that you almost never could see him. It was a good helper on the farm, while the farmers treated him well. Especially at Christmas we have to remember to reward him with a big bowl of porridge and home brew. Also let yours Christmas leftovers on the table for the nisse can enjoy them. The fjösnisse had supernatural powers and could become invisible. When something strange or inexplicable happened on the farm the responsable for it was the fjösnisse.</span></span></span><br /><br /><div style="color: #cccccc; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; text-align: center;">
<span class="Apple-style-span" style="font-size: small;">GOD JUL</span></div>
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</div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-36112182039870178362012-04-22T08:28:00.001-07:002012-04-22T08:36:31.476-07:00Amanecer en el bosque / Morning in the wood<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q7YhyrzRhpk/T5QgGL5SEUI/AAAAAAAADRc/aavopYYBrMQ/s1600/HPIM6111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="http://2.bp.blogspot.com/-Q7YhyrzRhpk/T5QgGL5SEUI/AAAAAAAADRc/aavopYYBrMQ/s640/HPIM6111.JPG" width="522" /></a></div>
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<span style="color: #f3f3f3; font-family: arial, sans-serif;"><b>A day</b> in the morning I was waiting for the bus and I realized the beauty of the morning after a snowfall. I always go with my camera and here is the result.</span><br />
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<span style="color: #f3f3f3; font-family: arial, sans-serif;"><b>Un día</b> por la mañana estaba esperando el autobús y me di cuenta de la belleza del amanecer después de una nevada. Siempre voy con mi cámara y aquí esta el resultado.</span><br />
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<br /></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-68503425060151867292012-04-22T05:42:00.001-07:002012-04-22T05:58:38.392-07:00Fortaleza / Fortress KRISTIANSTENS festning, Trondheim<div class="separator" style="clear: both; text-align: center;">
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Kristiansten Fortaleza es una fortaleza situada en Trondheim. La fortaleza fue construida en 1682-1684 por orden del rey Christian V, como parte de la reconstrucción del Trondheim, después de un incendio 18 abril 1682. El diseño de la ciudad y fortalezas fueron realizados por Johan Gaspar de Cicignon y el Intendente General Anthony Coucheron. La torre principal de Kristiansten es una extensión directa del eje longitudinal de la Catedral, ca. 700 metros de distancia. En la década de 1700, fue Kristiansten ampliada a la forma que tiene hoy en día.</div>
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Kristiansten Fortress is a fortress located in Trondheim. The fortress was built in 1682-1684 as part of reconstruction after fire 18 April 1682 by order of King Christian V. The design of the town and fortresses were performed by Johan Caspar de Cicignon and Quartermaster General Anthony Coucheron. The main tower Kristiansten is a direct extension of the Cathedral's longitudinal axis, ca. 700 meters away. In the 1700s, was Kristiansten extended to the form it has today.<br />
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La fortaleza está construida sobre una colina de gran importancia estratégica por encima de Bakklandet, Pappenheim y Möllenberg. Desde esta colina habian los suecos dos veces anteriormente controlado la ciudad, en 1564 y 1658. El puente viejo cruza el rio Nidelva y une la cuidad con Bakklandet, y cuando la fortaleza fue construido, el puente era la entrada principal de Trondheim. Habian previsto fortificaciones para defender esta parte de Trondheim ya en 1676, pero era el fuego hizo que los planes fueron puesto en marcha.</div>
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The fortress is built on a strategically important hill above Bakklandet, Pappenheim and Møllenberg. From this height the Swedes had twice previously controlled the city, in 1564 and 1658. Old Town Bridge crosses the river Nidelva from Bakklandet, and when the fortress was built, the bridge was the main entrance to Trondheim. It was planned fortifications to defend this side of Trondheim in 1676 already, but it was the fire that made the plans to fruition.<br />
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La puerta principal de 1746 The main entrance from 1746<br />
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La primera piedra de la fortaleza fue puesta por Cicignon en julio de 1682, y luego dirigió la construcción Coucheron en los siguentes años. La fortificacion se suponia simétrica al respecto a la torre principal en forma de estrella, pero se ha adaptado al terreno en una forma de estrella irregular con nueve puntas.</div>
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The foundation stone of the fortress was laid by Cicignon in July 1682, and the construction was led by Coucheron in later years. The fortifications were supposed to be symmetric star-shaped form around the main tower, but was instead adapted to the terrain in an irregular star shape with nine points.<br />
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La vista sobre la cuidad de la fortaleza The wiew over the city from the fortress<br />
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La torre principal de piedra pintadas de blanco con un techo de cuatro aguas, es grande y monumental y un punto de referencia de Trondheim. Originalmente, la torre tenía una superficie de 17 x 12,5 metros, pero el espesor de la pared que daba a la ciudad luego se incrementó en 2,5 metros. Ahora debería ser de cuatro metros de espesor. La torre tiene tres pisos por encima del sótano donde se guardaba la polvora. El sótano contenía originalmente dos cámaras de polvora, cubiertos con una bóveda de ladrillo sólido. La primera planta se utilizó para la residencia del comandante y tenía una sala de estar, cocina y dos cámaras. El segundo y tercer piso era pisos para los cañonenes con las vigas reforzadas. Las aberturas para disparar estaban cubiertas con puertas de hierro. El piso superior se construyó un arca, que fue utilizado como puesto de observación.</div>
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The main tower of whitewashed stone with a hipped roof, is large and monumental landmark of Trondheim. Originally the tower had a footprint of 17 x 12.5 meters, but the thickness of the wall of the city was later increased by 2.5 meters. It should now be four meters thick. The tower has three floors above the basement where they stored the gunpowder. The basement originally contained two gunpowder chambers, covered with a solid brick vaults. The first floor was used for commander's residence and contained a living room, kitchen and two chambers. The second and third floor was the canon floors with reinforced beams. The shootings openings were covered with iron gates. The top storey was built an ark, which was used as a lookout post.<br />
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La antigua casa del comandante convertido en café <br />
The old comandants house has become a coffee shop<br />
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En el interior de la fortaleza Inside the fortress<br />
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Aquí mataron los alemanes en la segunda guerra mundial a compatriotas noruegos.<br />
Here is the place where the germans killed norwegians during the second worl war.<br />
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<a href="http://3.bp.blogspot.com/-oofPNuCjQEQ/T5PzzezHUaI/AAAAAAAADQ0/aEJSnaahsns/s1600/Kristianstens+festning+7.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="376" src="http://3.bp.blogspot.com/-oofPNuCjQEQ/T5PzzezHUaI/AAAAAAAADQ0/aEJSnaahsns/s640/Kristianstens+festning+7.JPG" width="640" /></a></div>
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Los antiguos cañones. The old canons.<br />
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La fortaleza por la parte de detras. The fortress seen from behind.<br />
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En el interior de la fortaleza. Inside the fortress.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-44332263561884070402012-04-22T00:41:00.001-07:002012-04-29T09:01:58.588-07:00Como hacer curry Colombo / How to make Colombo curry<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qeOgSimV_Aw/T5OsDKu8mKI/AAAAAAAADPU/xxTQVH1xOCU/s1600/Curry+Colombo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="446" src="http://1.bp.blogspot.com/-qeOgSimV_Aw/T5OsDKu8mKI/AAAAAAAADPU/xxTQVH1xOCU/s640/Curry+Colombo.png" width="640" /></a></div>
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<span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="line-height: 22px;"><b>Hola a todos los amantes del curry.</b></span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Empece a utilizar el curry Colombo este ultimo verano y me he encantado su sabor, asi que me he decidido de hacerme mi propio mezcla de curry.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Colombo es en curry de la Martinica y Guadalupe.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Sus orígenes se encuentran en Sri Lanka, donde sus habitantes fueron llevados a las Antillas francesas, para trabajar en las plantaciones de azúcar y ellos trajeron el curry con ellos.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">En las islas "Colombo" es un termino general para una carne al curry o estofado de mariscos.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">La ventaja de hacer su propio curry es que uno puede conseguir el sabor que quiere y evita los productos de curry industrial que no tiene el color correcto, ni el sabor y también esta diluido con harinas para aumentar el tamaño.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="line-height: 22px;"><b>Hello to all curry lovers.</b></span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">I started using the Colombo curry last summer and I loved the taste, so I decided to make my own curry mixture.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Colombo curry is from Martinique and Guadeloupe.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Its origins are found in Sri Lanka, where people were taken to the French West Indies to work the sugar plantations and they brought with them The Colombo curry.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">In the islands, "Colombo" is a general term for a meat curry or seafood stew.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">The advantage of making your own curry is that you can get the flavor you want and avoid industrial products who dosen´t have the right color, or taste, and is also diluted with flour to increase the size.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;"><b>Ingredientes.</b></span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 cucharadas de arroz blanco</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 cucharadas de semillas de comino</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 cucharadas de semillas de cilantro</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 cucharada de pimienta negra</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 cucharada de mostaza en grano negro</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 cucharadita de clavos de olor</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;"><b>Como se hace.....</b></span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Primero empezamos con tostar en una sarten seca a fuego medio el arroz crudo.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Moviendo con frecuencia hasta que se doren, unos 5 minutos.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Retire y deja enfriar.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;"><b>Ingredients.</b></span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 tablespoons white rice</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 tablespoons cumin seeds</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">3 tablespoons coriander seeds</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 tablespoon black pepper</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 tablespoon black mustard seeds</span></span><br />
<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">1 teaspoon cloves</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;"><b>How is done .....</b></span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">First we start up with toast uncooked rice in a frying pan, using medium heat.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Moving frequently until lightly browned, about 5 minutes.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Remove and let the rice cool.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">En la misma sarten echamos todas las demas especias menos la cúrcuma y tostamos unos 2 a 3 minutos a fuego medio.</span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Se nota como se llena la cocina de aromas y fragancias.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;"><br /></span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Enfriamos las especias tostadas y empezamos con moler todo para conseguir un polvo fino.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Como ves, he utilizado la manera tradicional.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">In the same frying pan we put all the other spices, but not the turmeric powder and roast them at least 2 to 3 minutes over medium heat.</span></span><br />
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">The kitchen is all filled up of scents and fragrances.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Let the toasted spices cool down and start to grind everything to a fine powder.</span></span></div>
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<span style="font-family: 'Lucida Grande', Arial, sans-serif;"><span style="font-size: 12px; line-height: 22px;">You see, I used the traditional way.</span></span><span style="background-color: #f6f6f6; color: #7f7f7f; font-family: 'Lucida Grande', Arial, sans-serif; font-size: 12px; line-height: 22px; text-align: left;"></span></div>
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<a href="http://4.bp.blogspot.com/-85m_wj1ZlJ0/T5JmVDFjPkI/AAAAAAAADNU/aDQiMYe1smA/s1600/Solomillo+con+salsa+de+vino+tinto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-85m_wj1ZlJ0/T5JmVDFjPkI/AAAAAAAADNU/aDQiMYe1smA/s640/Solomillo+con+salsa+de+vino+tinto.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Hola a tod@s gastronautas. Hello to all gastronauts.</span></b></div>
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<b>El otro día</b> probé una salsa de vino tinto que nos mandaron de la cocina del catering para un evento.</div>
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Lo probamos y nos gusto. El siguiente día mi compañero de trabajo me dio la receta y hoy lo voy a hacer.</div>
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Como siempre a mi manera. Esos es lo que siempre digo, las recetas hay que interpretarlas, hacerlas tuyas.</div>
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No tenga miedo de hacer cambios y has lo sencillo.<br />
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<b>The other day</b> I tried a red wine sauce that we ordered from the catering we have for an event.<br />
We tried it and I liked it. The next day my friend Jan gave me the recipe and now I'm going to do the sauce.<br />
As always on my way. What I always say, the recipes you have to interpret them, make them your own.<br />
Do not be afraid to make changes and do it simple. So here is my red win sauce.</div>
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<b>Ingredientes.</b> ( Para 4 personas)<br />
1 cebolla<br />
2 dientes de ajo<br />
Un poco de mantequilla<br />
1 cucharada de harina de repostería.(Hasta arriba)<br />
2 pastillas de caldo de carne.<br />
2 vasos de agua (Vaso de agua bajo)<br />
2 vasos de vino tinto (Mismo tamaño que el agua)<br />
1 cucharadita de azúcar<br />
1/2 cucharadita de tomillo<br />
Pimienta negra a gusto</div>
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<b>Ingredients.</b> (For 4 persons)<br />
1 onion<br />
2 cloves of garlic<br />
Butter<br />
1 tablespoon cake flour. (Filled up)<br />
2 tablets of beef broth.<br />
2 glasses of water (low water glass)<br />
2 glasses of red wine (same size as the water)<br />
1 teaspoon sugar<br />
1/2 teaspoon thyme<br />
Black pepper<br />
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<b>Como se hace.....</b><br />
Aquí es importante a elegir un vino tinto que tenga un poco de cuerpo.<br />
Primero picamos la cebolla y el los ajos.<br />
Un poco de mantequilla en una cacerola y freímos la cebolla y los ajos hasta que se pochen.<br />
Añadimos un poco mas de mantequilla y 1 cucharada de harina de repostería, mezclamos.<br />
Seguidamente añadimos el agua y mezclamos.<br />
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<b>How is done .....</b><br />
It is important to choose a red wine that has a good tast.<br />
First chop the onion and garlic.<br />
A little butter in a saucepan and fry the onion and garlic until done. We add a little bit of butter and 1 tablespoon cake flour, mix it. Then add 2 glass of into the saucepan water and mix again.<br />
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<a href="http://2.bp.blogspot.com/-oU6nhw7f_c8/T5bnMj0Q4PI/AAAAAAAADSs/XoUFWLDzA-0/s1600/HPIM6208.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="250" src="http://2.bp.blogspot.com/-oU6nhw7f_c8/T5bnMj0Q4PI/AAAAAAAADSs/XoUFWLDzA-0/s400/HPIM6208.JPG" width="400" /></a><br />
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Y ahora introducimos 2 vasos de vino tinto.<br />
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Añadimos 1/2 cucharadita de tomillo, 2 pastillas de caldo, 1 cucharadita de azúcar y un poco de pimienta negra a gusto. Mezclamos y dejamos cocer por unos 20 minutos.</div>
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Now enter 2 glasses of red wine into the saucepan.<br />
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Add 1/2 teaspoon thyme, 2 bouillon cubes, 1 teaspoon sugar and a little bit of pepperblack. Mix and cook for about 20 minutes.<br />
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Luego colamos la salsa a otra cacerola atreves de un colador.<br />
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Then tip the sauce into another saucepan thrue a strain.<br />
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Tenemos que comprobar como esta de sal y de pimienta. Si tiene acidez tenemos que añadir un poco mas de azúcar.<br />
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A platear y disfrutar de una salsa que acompaña los platos de carne excelentemente.</div>
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We have to see how it is with salt and pepper. If it taste a little bit acid you can add a little bit of sugar.<br />
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This sauce accompanies meat dishes excellently.<br />
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<a href="http://4.bp.blogspot.com/-IRhtwhGaaUg/T47xAWDf0II/AAAAAAAADMk/7wXgKQFO53o/s1600/Wok+Thailandes+con+pechuga+de+pollo+y+leche+de+coco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="http://4.bp.blogspot.com/-IRhtwhGaaUg/T47xAWDf0II/AAAAAAAADMk/7wXgKQFO53o/s640/Wok+Thailandes+con+pechuga+de+pollo+y+leche+de+coco.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Vamos a hacer un viaje a Thailandia.</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thailandia, un país exótico y lleno de sabores y colores.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Vamos a hacer un wok Thailandes con pollo y leche de coco.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Lo importante cuando uno va a hacer un wok es que uno puede utilizar la carne que uno quiere y lo mismo </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">con las verduras. Combinar y al mismo tiempo piensa en los colores.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Empezamos nuestro viaje.</span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes.</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">500 grs de pechuga de pollo</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 pimiento rojo</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 pimiento verde</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 pimiento amarillo</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 cebolleta o un puerro</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Algunos mini mais</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">un par de guindillas</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 lata de leche de coco ( 400 ml )</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Curry </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">sal</span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Como se hace....</span></b></div>
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<a href="http://4.bp.blogspot.com/-VrLAaOlSJ60/T47xO3ENy1I/AAAAAAAADMs/t-Ij3YYqsNE/s1600/Wok+pechuga+cortada+en+tiras.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="216" src="http://4.bp.blogspot.com/-VrLAaOlSJ60/T47xO3ENy1I/AAAAAAAADMs/t-Ij3YYqsNE/s320/Wok+pechuga+cortada+en+tiras.png" width="320" /></span></a><span style="font-family: Georgia, 'Times New Roman', serif;">Empezamos con cortar la pechuga de pollo en tiras, </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">y lo ponemos en un plato hondo.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Siempre en tiras para que uno puede comer bien con palillos</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cortamos los medios pimientos en tiras, los maizes en cuartos (o los dejamos enteras) y la cebolleta/puerro en rodajas.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Picamos las guindillas.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Como he dicho antes, en estos tipos de recetas uno puede combinar las verduras al gusto de cada uno.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Muchas veces abro el frigorífico y uso lo que tengo.</span></div>
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<a href="http://2.bp.blogspot.com/-i9nJUoxKdCY/T47xgHXIcEI/AAAAAAAADM0/pyrmsMJsYLc/s1600/Verduras+de+wok.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://2.bp.blogspot.com/-i9nJUoxKdCY/T47xgHXIcEI/AAAAAAAADM0/pyrmsMJsYLc/s400/Verduras+de+wok.png" width="400" /></a></div>
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<span style="background-color: #333333; color: #cccccc; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br /></span><br />
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<a href="http://3.bp.blogspot.com/-G_FJWZYGYqs/T47x8ogqCbI/AAAAAAAADM8/cDyTNUbpkMU/s1600/Wok.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="http://3.bp.blogspot.com/-G_FJWZYGYqs/T47x8ogqCbI/AAAAAAAADM8/cDyTNUbpkMU/s200/Wok.JPG" width="200" /></a><span style="background-color: #333333; color: #cccccc; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Poner el wok a calentar a fuego medio/alto con un poco de aceite de girasol. Normalmente uso aceite de girasol para la comida asiática. Mientras se </span><span style="background-color: #333333; color: #cccccc; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18px;">fríe el pollo, añadimos 1 cucharadita de sal y 1/2 cucharadita de curry. También echamos la mitad de la guindilla anteriormente picada. </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #cccccc;"><span style="line-height: 18px;"> Reservamos el pollo cuando esta en su punto. </span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #cccccc;"><span style="line-height: 18px;">Empezamos con las verduras.</span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Añadimos un poco de aceite de girasol si es necesario, y introducimos las verduras y el resto de la guindilla picada.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Añadimos 1/2 cucharadita de curry y un poco de sal.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Déjalo freír unos minutos removiendo en vez en cuando antes de que añadimos el pollo y la leche de coco. (400ml)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #cccccc;"><span style="line-height: 18px;">Las verduras queremos casi crujiente.</span></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Dejarlo hervir un poco y ya esta el wok listo para servir.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">He preparado un poco de arroz Jasmin para acompañar.</span></div>
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<a href="http://1.bp.blogspot.com/-S9qlNXtegnE/T47yPewEkNI/AAAAAAAADNE/iyrG2mGNcgY/s1600/Wok+Thailandes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://1.bp.blogspot.com/-S9qlNXtegnE/T47yPewEkNI/AAAAAAAADNE/iyrG2mGNcgY/s320/Wok+Thailandes.JPG" width="320" /></a></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-90702867950028763582012-04-17T09:34:00.000-07:002012-04-17T09:42:22.881-07:00Troll, mitología Nórdica<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xZfEmPiM8z8/T42Vc9D032I/AAAAAAAADL8/vdnxVgHVmiY/s1600/Troll+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xZfEmPiM8z8/T42Vc9D032I/AAAAAAAADL8/vdnxVgHVmiY/s1600/Troll+1.jpg" /></a></div>
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<a href="http://1.bp.blogspot.com/-adv8ULAAtK8/T42VQ7qousI/AAAAAAAADL0/3mj-Jw9DFyY/s1600/Troll+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-adv8ULAAtK8/T42VQ7qousI/AAAAAAAADL0/3mj-Jw9DFyY/s320/Troll+3.jpg" width="231" /></a><b>Un troll</b> es un término colectivo para varios tipos de seres parecidas a los humanos como criaturas feas con raíces en la mitología nórdica. Tanto el aspecto y las características varían, pero los trolls son a menudo peligrosos y estúpidos. Puede ser un caso de Jutul colosal y vertical, es decir, los gigantes malvados, así como pequeños elfos y enanos y otras figuras de subsuelo. Los trolls suelen vivir en la naturaleza inaccesible, como en las cuevas de las montañas, los bosques y en los rios.<br />
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<a href="http://3.bp.blogspot.com/-EYX0P_WsdeM/T42Vy9eyKPI/AAAAAAAADMM/EMFUsh2DSes/s1600/Cueva+de+troll.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-EYX0P_WsdeM/T42Vy9eyKPI/AAAAAAAADMM/EMFUsh2DSes/s320/Cueva+de+troll.jpg" width="320" /></a><br />
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<b>Trolls con un solo ojo para los tres</b></div>
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<b> Una típica cueva de troll</b><br />
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Todavía hay personas hoy en dia que afirman existe alguna razón a estas leyendas. Se dice que los trolls pueden cambiar de forma, de modo que se puede ver en fotos antiguas en las que los trolls se han convertido en piedra. También se dice que cuando usted encuentra muchas enormes rocas en algún lugar, es normal de creer que un troll se ha muerto alli y se ha convertido en piedra.<br />
Otra idea muy extendida en el folclore antiguo era que los trolls se convertía en piedra cuando salia el sol y los rayos que les golpeó. Se dijo también que quien toque un Troll, se convierta en piedra.<br />
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<a href="http://2.bp.blogspot.com/-0sS8oOY5CE8/T42WPBvFjvI/AAAAAAAADMc/wyQ1RTSMsAI/s1600/Troll+convertido+en+piedra+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-0sS8oOY5CE8/T42WPBvFjvI/AAAAAAAADMc/wyQ1RTSMsAI/s200/Troll+convertido+en+piedra+4.jpg" width="200" /></a>Noruega esta lleno de piedras y rocas en formas raras.<br />
No hace falta mucho para que la imaginación nos hace pensar en<br />
que son trolls convertido en piedra.<br />
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Las historias sobre los trolls son numerosos y antiguos. Ya en la Edda de alrededor de 1220, nos encontramos con los trolls monstruo gigante con varios cabezas.</div>
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Los trolls se describe a menudo como grande y fuerte, cruel y peligroso. Eran feos, con grandes narices y los ojos ", como platos de hojalata", y podría tener varias cabezas, o sólo un ojo. Vivían en enemistad con los dioses y los seres humanos, y reaccionaban cuando se sentían "el olor de la sangre cristiana".</div>
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<a href="http://4.bp.blogspot.com/-522kY3QlmOI/T42Vrcs8-nI/AAAAAAAADME/zaJwyYNbJY4/s1600/Troll+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-522kY3QlmOI/T42Vrcs8-nI/AAAAAAAADME/zaJwyYNbJY4/s320/Troll+2.jpg" width="320" /></a></div>
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La historia de los trolls.</h4>
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<b>Mucho antes</b> del surgimiento de los reinos de los hombres, los trolls nórdicos habían construido un imperio enorme de trolls.<br />
Después de siglos de guerra y odio, una alianza de elfos y los humanos, con la ayuda de Thor, el Dios del Trueno, finalmente asestó un duro golpe al imperio, cuando derrotó al ejército de troll al pie de las montañas escandinavas, cerca de lo que es ahora Lillehammer . El imperio no se recuperó de la derrota, y los trolls nunca se levantó como una sola nación de nuevo. Sin embargo, algunos trolls del bosque sobrevivio. Cada generación alimentando su odio hacia los elfos y a los hombres durante miles de años.<br />
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Los trolls no están aislados solamente en Noruega. Los trolls son indígenas de casi todos los climas y viven en todo el mundo. Ellos varían en tamaño de enanos a la apariencia de la gigantesca y vaga como el hombre, y son peludo con aparencias humanoide. (Bigfoot podría muy bien, en realidad sea un troll) Todos los Trolls comparten algunos rasgos comunes:<br />
Los Trolls son grotescos y camina en posición vertical, encorvada y con un andar torpe.<br />
También tienen una gran fuerza, incluso los más pequeños, y son sorprendentemente ágil para lo desmañado y torpe que parecen.<br />
Ellos son como los carroñeros y casi siempre un hambre voraz.<br />
Comportamiento de los Trolls se ha hecho más que la de las hienas y en los tiempos modernos están más preocupados por la auto-preservación y mantener un perfil bajo.<br />
Los trolls regeneran (como lagartijas), pero a una velocidad asombrosa. Un método común de la procreación Troll es simplemente cortar un Troll en dos y cada mitad se "curan" en una copia de plena madurez del original.<br />
Todos los trolls es alérgico a la luz del sol, en diferentes grados. Para algunos, es fatal. Leyenda nórdica dice que las rocas solitarias en los claros son los trolls que fueron capturados a la intemperie por la llegada del amanecer y convertido en piedra.<br />
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Hay muchas ideas equivocadas sobre los trolls, como la que viven bajo los puentes y comen las cabras o que son brutales y no inteligentes, como los ogros gigantes. Mientras que un troll puede refugiarse debajo de un puente para evitar exponerse al sol directo, que en lugar guaridas subterráneas en zonas aisladas, preferentemente densamente arbolada (excepto en el caso de los trolls del desierto) y al mismo tiempo una cabra asada sería una deliciosa comida. Los Trolls comen de todo (incluidos los niños, perros o pizza que esta en la basura)<br />
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Los trolls, no son brillantes, son extremadamente astuto y cruel. Una vez más, un troll puede ver un puente como un lugar propicio para una emboscada.<br />
Los trolls se están adaptando bastante bien a los tiempos nuevos. Sobreviven hurgando en la basura y se aprovechan de lo que la gente tira.<br />
Es mejor evitar los Trolls por completo, pero si uno se encuentra perdido en el bosque hay que tener cuidado con las trampas de los Trolls No creo que vale la pena de correr el riesgo de un enfrentamiento con un Troll.<br />
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<a href="http://3.bp.blogspot.com/-aXc23nFCPPo/T42V7baLRoI/AAAAAAAADMU/HVvzTqkHXpE/s1600/Dovregubben.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="http://3.bp.blogspot.com/-aXc23nFCPPo/T42V7baLRoI/AAAAAAAADMU/HVvzTqkHXpE/s640/Dovregubben.jpg" width="640" /></a></div>
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<b>El dovregubben, un troll gigante que vivia en las montañas del Trollheimen.</b></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>
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<br />El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-71679074234030239962012-04-08T00:22:00.011-07:002012-04-29T09:03:55.158-07:00Merluza al estilo tradicional Noruego<a href="http://1.bp.blogspot.com/-Zup-C6RP7Vw/T4E_tFRVM4I/AAAAAAAADLA/xqdk1bEapE0/s1600/HPIM6009.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728930244733514626" src="http://1.bp.blogspot.com/-Zup-C6RP7Vw/T4E_tFRVM4I/AAAAAAAADLA/xqdk1bEapE0/s320/HPIM6009.JPG" style="cursor: hand; cursor: pointer; display: block; height: 277px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<span style="font-size: 100%;"><b>Hola y bienvenido a tod@s gastronautas.</b></span></div>
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<span style="font-size: 100%;">Hoy voy a hacer merluza al estilo tradicional Noruego. En Noruego se llama "sei". </span>Según<span style="font-size: 100%;"> lo que he probado en España seria merluza pero no es exactamente eso. La merluza seria mas bien lo que llamamos </span>aquí<span style="font-size: 100%;"> "hyse", pero se puede hacer perfectamente esta receta con la merluza.</span></div>
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Yo había pensado de darle un toque mas moderno con arroz frito pero mi madre me dijo que en el estilo tradicional y porque no. Cuando un guiso se ha comido en una manera durante siglos, sera porque se combinan muy bien los sabores y que le gusta a todo el mundo. Manos a la obra.</div>
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<a href="http://3.bp.blogspot.com/-MzKCOIKe88E/T4E_go8lAQI/AAAAAAAADK0/SA9XBiv-rOI/s1600/HPIM5976.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728930030971846914" src="http://3.bp.blogspot.com/-MzKCOIKe88E/T4E_go8lAQI/AAAAAAAADK0/SA9XBiv-rOI/s320/HPIM5976.JPG" style="cursor: hand; cursor: pointer; display: block; height: 195px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>En Noruega el "sei" es el pescado mas barato, pero al mismo tiempo lleno de sabores, un poco mas que la merluza española. He comprado la versión mas barata que se vende. Son piezas de "sei" congelado en un bloque. Voy a cortarlo en varios trozos pero quiero freírlo sin que se abre en trozos mas pequeños. Así se queda mas jugoso.<br />
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Merluza (unos 300 grs por persona)</div>
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Patatas</div>
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Cebolla</div>
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Harina</div>
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Sal y pimienta</div>
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Zanahorias</div>
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Vinagre</div>
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Azúcar</div>
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<b>Como se hace.....</b></div>
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Empezamos con la merluza y la cortamos en trozos de unos 150 grs cada uno. Salpimientamos y lo dejamos reposar mientras preparamos resto de la receta.</div>
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<span style="font-size: 100%;">Rallamos las zanahorias y preparemos el aliño al estilo tradicional Noruego. En Noruega se vende </span>básicamente<span style="font-size: 100%;"> 2 diferentes tipos de vinagre. Uno como lo usamos en España y el otro es industrial y es bastante mas fuerte, </span>así<span style="font-size: 100%;"> si uno lo compra </span>aquí<span style="font-size: 100%;"> tienes que mirar la etiqueta para no equivocarte. He comprado uno de Heinz de manzana. </span></div>
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<span style="font-size: 100%;">Mezclamos en una taza </span>azúcar<span style="font-size: 100%;">, agua caliente y vinagre. Podemos poner 2 cucharaditas de </span>azúcar<span style="font-size: 100%;">, 1/4 de vaso bajo de agua caliente (para que se mezcle mejor la </span>azúcar<span style="font-size: 100%;">) y un poco menos de vinagre. No queremos que sea muy fuerte. Es </span>cuestión<span style="font-size: 100%;"> de probarlo y hacerlo a su gusto.</span></div>
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Cortamos la cebolla en juliana.</div>
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Pelamos las patatas y lo ponemos a cocer.</div>
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<a href="http://4.bp.blogspot.com/-HYINwnq5puM/T4E-Sq3KwCI/AAAAAAAADKE/XLo_pSiKxkA/s1600/HPIM5990.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728928691456229410" src="http://4.bp.blogspot.com/-HYINwnq5puM/T4E-Sq3KwCI/AAAAAAAADKE/XLo_pSiKxkA/s320/HPIM5990.JPG" style="cursor: hand; cursor: pointer; float: right; height: 203px; margin: 0 0 10px 10px; width: 320px;" /></a><span style="font-size: 100%;">Primero </span>freímos<span style="font-size: 100%;"> las cebollas hasta que empiezan a dorarse, reservamos las cebollas.</span><br />
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<a href="http://2.bp.blogspot.com/-YN2AnPaY2Rw/T4E960SDsRI/AAAAAAAADJ4/P3JqAT1sStM/s1600/HPIM5991.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728928281668071698" src="http://2.bp.blogspot.com/-YN2AnPaY2Rw/T4E960SDsRI/AAAAAAAADJ4/P3JqAT1sStM/s320/HPIM5991.JPG" style="cursor: hand; cursor: pointer; float: right; height: 171px; margin: 0 0 10px 10px; width: 320px;" /></a>Pasamos los trozos de merluza por harina y los freímos en el mismo sarten que de las cebollas.</div>
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He frito las cebollas con mantequilla y lo mismo hago con la merluza. También se puede usar aceite. <br />
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<a href="http://4.bp.blogspot.com/-M61_TqWer08/T4E9owjpQ9I/AAAAAAAADJs/EZAAPBYFVpc/s1600/Mosaico.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728927971430450130" src="http://4.bp.blogspot.com/-M61_TqWer08/T4E9owjpQ9I/AAAAAAAADJs/EZAAPBYFVpc/s400/Mosaico.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Freímos la merluza por los 4 lados laterales hasta conseguir un color marrón claro.<br />
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Cuando damos la ultima vuelta añadimos las cebollas que tenemos reservado.</div>
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Preparamos para platear.</div>
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Añadimos el aliño a las zanahorias ralladas.</div>
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Se sirve con patatas y zanahorias. Un poco de eneldo sobre las patatas.</div>
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<a href="http://1.bp.blogspot.com/-H85XxLbZ-Zo/T4E9S7Nm2XI/AAAAAAAADJg/dozz1XPlziA/s1600/HPIM6017.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5728927596333685106" src="http://1.bp.blogspot.com/-H85XxLbZ-Zo/T4E9S7Nm2XI/AAAAAAAADJg/dozz1XPlziA/s400/HPIM6017.JPG" style="cursor: hand; cursor: pointer; display: block; height: 275px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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<b><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></b></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-9949143505029451742012-04-07T00:06:00.008-07:002012-04-22T09:24:46.627-07:00Fotos invierno 2012 Trondheim<div style="text-align: center;">
<span style="font-size: 100%;">FOTOS DE NORUEGA</span><br />
<span style="font-size: 100%;">Hola a todos. Ayer me fue a dar un paseo. En Noruega siempre esta uno cerca de la naturaleza y no hay nada mas bonito de dar una vuelta y dejarte asombrar de la belleza que hay en el bosque. El bosque misterioso y embrujado. Uno puede casi sentir la presencia de los trolls y de la </span>mitología<span style="font-size: 100%;"> </span>nórdica<span style="font-size: 100%;">. Vamos a dar un paseo a </span>través<span style="font-size: 100%;"> de los fotos que hice ayer.</span></div>
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Claro en el bosque</div>
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Nieve en el bosque</div>
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Bosque y cielo</div>
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Casita al lado del bosque</div>
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Bosque en el invierno</div>
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Cielo oscuro</div>
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Ramitas congeladas</div>
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<span style="text-align: left;">Riachuelo en el país del invierno</span> </div>
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Espero que les ha gustado.</div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com2tag:blogger.com,1999:blog-2497581719235403923.post-47386464688977044202012-04-05T02:55:00.012-07:002012-04-29T09:04:37.070-07:00Pierna de cordero Lammelår<a href="http://2.bp.blogspot.com/-spNpEHxY2UA/T31vLrk8geI/AAAAAAAADH0/vt5s_S6V_i8/s1600/HPIM5797-crop.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727856547552068066" src="http://2.bp.blogspot.com/-spNpEHxY2UA/T31vLrk8geI/AAAAAAAADH0/vt5s_S6V_i8/s400/HPIM5797-crop.JPG" style="cursor: hand; cursor: pointer; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<b><span style="font-size: 100%;">Hola a todos y </span>perdón<span style="font-size: 100%;"> por tardar 3 meses en hacer un nuevo plato.</span></b></div>
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Es que ahora vivo en Trondheim. Me fue de Granada al final de enero y ahora estoy en Noruega.</div>
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<span style="font-size: 100%;">Trabajo </span>aquí<span style="font-size: 100%;"> de cocinero, como no, en una cantina en el hospital. Me gusta el horario, de las 7 de la mañana hasta las 3 de la tarde, fines de semana libre.</span></div>
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<span style="font-size: 100%;">Bueno el plato de hoy es </span>típico<span style="font-size: 100%;"> en Noruega en la semana santa. Pierna de cordero. </span></div>
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<span style="font-size: 100%;">Lo he hecho en una manera </span>básico<span style="font-size: 100%;">, sencillo. </span></div>
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<b>Ingredientes.</b></div>
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1 pierna de cordero</div>
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Ajos</div>
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Romero</div>
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Cebollas</div>
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Zanahorias</div>
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Manzanas</div>
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Coles de bruselas</div>
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Patatas</div>
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Sal y pimienta</div>
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<b>Como se hace....</b></div>
<a href="http://4.bp.blogspot.com/-NegT02E5mbM/T31u7ArwK2I/AAAAAAAADHo/-YPq7GTdCJA/s1600/HPIM5772.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727856261159988066" src="http://4.bp.blogspot.com/-NegT02E5mbM/T31u7ArwK2I/AAAAAAAADHo/-YPq7GTdCJA/s320/HPIM5772.JPG" style="cursor: hand; cursor: pointer; float: right; height: 241px; margin: 0 0 10px 10px; width: 320px;" /></a><span style="font-family: Georgia, serif;">Empezamos con preparar las verduras para la</span><br />
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salsa. </div>
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Cortamos zanahorias, manzanas y cebollas en trozos grandes y lo dejamos en una bandeja para el horno un poco profundo.</div>
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Añadimos un par de vasos de agua.</div>
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Ahora toca a la pierna de cordero.</div>
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Cortamos unos ajos en trozos para luego introducir dentro de la carne.</div>
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Abrimos como un bolsillo con el cuchillo. </div>
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<a href="http://1.bp.blogspot.com/-Bgvv0UDKXHA/T31ujMaFXtI/AAAAAAAADHc/cvUJsWFzGDA/s1600/HPIM5775.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727855851990245074" src="http://1.bp.blogspot.com/-Bgvv0UDKXHA/T31ujMaFXtI/AAAAAAAADHc/cvUJsWFzGDA/s320/HPIM5775.JPG" style="cursor: hand; cursor: pointer; float: right; height: 241px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Y metemos el trozo de ajo dentro la pierna.</div>
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Repartimos el ajo por toda la pierna.</div>
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<span style="font-family: Georgia, serif;">Ahora añadimos las especias, romero sal y pimienta. Y colocamos la pierna encima de las verduras.</span><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5727855095558523474" src="http://1.bp.blogspot.com/-xZwW_IS7RPI/T31t3KetSlI/AAAAAAAADHE/jJDdWftU2sE/s320/HPIM5785.JPG" style="cursor: pointer; float: right; height: 241px; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; width: 320px;" /></div>
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Horneamos la pierna a 180º unos 90 a 120 minutos. Hasta que vemos que la carne empieza a soltar el hueso y un buen color dorado/tostado por fuera.</div>
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Comprobar<span style="font-size: 100%;"> que esta hecho metiendo un cuchillo en el centro de la pierna y ver el color del </span>liquido <span style="font-size: 100%;">que sale. Un poco de rosa esta bien. Jugoso. </span></div>
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Controlar que no falte agua en la bandeja de las verduras.</div>
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<span style="font-size: 100%;"><br /></span></div>
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<span style="font-size: 100%;">Mientras tenemos la pierna en el horno preparamos la </span>guarnición y la salsa.</div>
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Patatas cocidas y coles de bruselas cocidas. Típico de aquí. </div>
<a href="http://1.bp.blogspot.com/-rJtO6KoYjx0/T31tfdAc4hI/AAAAAAAADG4/GXNQZDynkK8/s1600/HPIM5796.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727854688215032338" src="http://1.bp.blogspot.com/-rJtO6KoYjx0/T31tfdAc4hI/AAAAAAAADG4/GXNQZDynkK8/s400/HPIM5796.JPG" style="cursor: hand; cursor: pointer; display: block; height: 301px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>La salsa podemos hacer en el estilo tradicional con mezclar mantequilla y harina. </div>
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Tostando un poco la harina. </div>
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O solamente coger las verduras que están en la bandeja horneado y con el jugo de la pierna, pasarlo por la batidora y la salsa esta hecho.<br />
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Cortamos la carne de la pierna en lonchas.</div>
<a href="http://4.bp.blogspot.com/-jUajxFt8DcU/T31s8TZHD2I/AAAAAAAADGg/qgRu-hg6cL0/s1600/HPIM5803-crop.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727854084338683746" src="http://4.bp.blogspot.com/-jUajxFt8DcU/T31s8TZHD2I/AAAAAAAADGg/qgRu-hg6cL0/s320/HPIM5803-crop.JPG" style="cursor: hand; cursor: pointer; float: right; height: 198px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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He elegido hacerlo en la manera tradicional y saco el jugo de las verduras y el caldo que esta en la bandeja. Lo pongo en una cacerola a fuego medio. Añado la harina que he preparado para espesar poco a poco</div>
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<span style="font-size: 100%;">Al final a platear. </span></div>
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También<span style="font-size: 100%;"> podemos añadir un poco de mermelada para dar un toque de bosque.</span></div>
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Aquí<span style="font-size: 100%;"> con un poco de vino de Rioja.</span></div>
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<a href="http://2.bp.blogspot.com/-Y244R4tDP6Q/T31sciM4ahI/AAAAAAAADGU/m_AWbv7VJwY/s1600/HPIM5797.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5727853538558110226" src="http://2.bp.blogspot.com/-Y244R4tDP6Q/T31sciM4ahI/AAAAAAAADGU/m_AWbv7VJwY/s400/HPIM5797.JPG" style="cursor: hand; cursor: pointer; display: block; height: 301px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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<span style="font-family: Georgia, serif;"><b><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></b></span></div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com0tag:blogger.com,1999:blog-2497581719235403923.post-36215532761137907642012-01-01T03:48:00.000-08:002012-04-29T09:05:27.675-07:00ノルウェーのシェフ Sushi nórdico con salmón Noruego<a href="http://2.bp.blogspot.com/-l35a3QHYYJI/TwBfcxaoHUI/AAAAAAAADGI/qM4xmZ2S53o/s1600/Sushi%2BNordico%2Bcon%2Bsalmon%2BNoruego.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692654876902300994" src="http://2.bp.blogspot.com/-l35a3QHYYJI/TwBfcxaoHUI/AAAAAAAADGI/qM4xmZ2S53o/s400/Sushi%2BNordico%2Bcon%2Bsalmon%2BNoruego.jpg" style="cursor: hand; cursor: pointer; display: block; height: 274px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<b>Sushi y Noruega están unidos por el salmón Noruego.</b></div>
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<span style="text-align: left;">Japón</span> es el nuestro primer comprador del salmón Noruego.</div>
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Voy a hacer un poco de sushi Nórdico. ¿Que es eso?</div>
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Pues, combinando la técnica de sushi con salmón marinado o ahumado en vez de hacerlo en crudo. También se puedes utilizar arenques y caballas ahumadas en caliente.</div>
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Estamos haciendo fusión entre dos grandes gastronomías.</div>
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He querido hacer bastante fotos para que sea mas fácil para uno hacerlo por primera vez. </div>
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Manos a la obra.</div>
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<b>Ingredientes.</b></div>
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Salmon Noruego</div>
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Aguacate</div>
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Langostinos crudos</div>
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Arroz grano corto</div>
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Vinagre de manzana</div>
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Azúcar</div>
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Sal</div>
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Hojas de algas Nori</div>
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Salsa de soja</div>
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Wasabi</div>
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Voy a dar las cantidades de los productos por partes según que vamos a cocinarlos. </div>
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<a href="http://4.bp.blogspot.com/-HiyxT5gIQlA/TwBfOT9YuKI/AAAAAAAADF8/6Gmpb52FSzM/s1600/Sushi%2Bnordico%2B21.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692654628476860578" src="http://4.bp.blogspot.com/-HiyxT5gIQlA/TwBfOT9YuKI/AAAAAAAADF8/6Gmpb52FSzM/s320/Sushi%2Bnordico%2B21.jpg" style="cursor: hand; cursor: pointer; float: right; height: 306px; margin: 0 0 10px 10px; width: 320px;" /></a><b>Como se hace.</b><br />
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Empezamos con el arroz. </div>
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Usamos un arroz de grano corto.</div>
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<b>300 grs de arroz</b></div>
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Tenemos que lavar el arroz para sacar el almidón que tiene.</div>
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Mínimo 4 o 5 veces, hasta que el agua sale clarar.</div>
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<a href="http://1.bp.blogspot.com/-NWgz1T9cxBY/TwBbW0IXTBI/AAAAAAAADFY/ED2v8DEh4BM/s1600/Sushi%2Bnordico%2B20.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692650376505281554" src="http://1.bp.blogspot.com/-NWgz1T9cxBY/TwBbW0IXTBI/AAAAAAAADFY/ED2v8DEh4BM/s320/Sushi%2Bnordico%2B20.jpg" style="cursor: hand; cursor: pointer; float: left; height: 270px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Cocemos el arroz con el doble de agua que arroz. Usamos una cacerola ancha para que podemos tener mas o menos 1 cm de arroz en el fondo de altura, así sale mejor.</div>
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Primero 3 minutos fuerte, remover y tapamos la cacerola. </div>
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Luego 12 minutos de cocción con fuego lento. </div>
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<a href="http://3.bp.blogspot.com/-EGklxJ6EgTo/TwBbOG9sDoI/AAAAAAAADFM/FR35td9jdQg/s1600/Sushi%2Bnordico%2B19.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692650226941955714" src="http://3.bp.blogspot.com/-EGklxJ6EgTo/TwBbOG9sDoI/AAAAAAAADFM/FR35td9jdQg/s320/Sushi%2Bnordico%2B19.jpg" style="cursor: hand; cursor: pointer; float: right; height: 260px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Mientras cocemos el arroz podemos preparar el vinagre.</div>
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<b>90 grs de vinagre de manzana</b></div>
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<b>30 grs de azucar</b></div>
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<b>1 cucharadita de sal Aprox. 5 a 6 gramos.</b></div>
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<a href="http://3.bp.blogspot.com/-q02EXYlJjTE/TwBa_9XhPjI/AAAAAAAADFA/BJuDQSIGZAg/s1600/Sushi%2Bnordico%2B18.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692649983847775794" src="http://3.bp.blogspot.com/-q02EXYlJjTE/TwBa_9XhPjI/AAAAAAAADFA/BJuDQSIGZAg/s320/Sushi%2Bnordico%2B18.jpg" style="cursor: hand; cursor: pointer; float: left; height: 261px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Mezclamos todo en frió. </div>
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Dejamos que la vinagre absorbe el azúcar y la sal. </div>
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<a href="http://1.bp.blogspot.com/-qpU2vzQc_FE/TwBatF0a5kI/AAAAAAAADE0/TThAPjjivm8/s1600/Sushi%2Bnordico%2B17.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692649659698964034" src="http://1.bp.blogspot.com/-qpU2vzQc_FE/TwBatF0a5kI/AAAAAAAADE0/TThAPjjivm8/s320/Sushi%2Bnordico%2B17.jpg" style="cursor: hand; cursor: pointer; float: right; height: 206px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Ahora vamos a preparar los langostinos.</div>
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Quitamos la cabeza y el hilo del intestino.</div>
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Ponemos un palo o un palillo de diente dentro del langostino para que se quede recto cuando lo cocemos.</div>
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Cocemos los langostinos en abundantemente de agua aprox 1 minuto y luego lo enfriamos para</div>
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que no siguen cociéndose. Reservamos.</div>
<a href="http://3.bp.blogspot.com/-0E4orzOASaI/TwBacsQGCyI/AAAAAAAADEo/z6NDU5JpAEU/s1600/Sushi%2Bnordico%2B16.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692649377957808930" src="http://3.bp.blogspot.com/-0E4orzOASaI/TwBacsQGCyI/AAAAAAAADEo/z6NDU5JpAEU/s320/Sushi%2Bnordico%2B16.jpg" style="cursor: hand; cursor: pointer; float: right; height: 286px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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<a href="http://4.bp.blogspot.com/-Wyu1LIXFjXk/TwBaUJ1deSI/AAAAAAAADEc/_lrP-Ox9r6w/s1600/Sushi%2Bnordico%2B15.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692649231280339234" src="http://4.bp.blogspot.com/-Wyu1LIXFjXk/TwBaUJ1deSI/AAAAAAAADEc/_lrP-Ox9r6w/s320/Sushi%2Bnordico%2B15.jpg" style="cursor: hand; cursor: pointer; float: left; height: 290px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Cuando esta la arroz terminado, destapamos la cacerola y ponemos el arroz en una bandeja.</div>
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<a href="http://3.bp.blogspot.com/-0PF4bVnQF4o/TwBZn4-tPPI/AAAAAAAADEQ/r4jxLc8Amlc/s1600/Sushi%2Bnordico%2B14.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692648470841474290" src="http://3.bp.blogspot.com/-0PF4bVnQF4o/TwBZn4-tPPI/AAAAAAAADEQ/r4jxLc8Amlc/s320/Sushi%2Bnordico%2B14.jpg" style="cursor: hand; cursor: pointer; float: right; height: 222px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Tenemos que airear el arroz y removerlo para que se enfrié y que se seque un poco.<br />
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<a href="http://2.bp.blogspot.com/-0f-Bv65IfXI/TwBZfV8WIMI/AAAAAAAADEE/GLBrrX1wXNw/s1600/Sushi%2Bnordico%2B13.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692648323997376706" src="http://2.bp.blogspot.com/-0f-Bv65IfXI/TwBZfV8WIMI/AAAAAAAADEE/GLBrrX1wXNw/s320/Sushi%2Bnordico%2B13.jpg" style="cursor: hand; cursor: pointer; float: left; height: 216px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Añadimos el vinagre aliñado poco a poco removiendo el arroz para que absorbe el liquido.</div>
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<a href="http://3.bp.blogspot.com/-BbjRIPqKPmM/TwBZWsRWyBI/AAAAAAAADD4/bW5oLhiIbBE/s1600/Sushi%2Bnordico%2B12.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692648175372257298" src="http://3.bp.blogspot.com/-BbjRIPqKPmM/TwBZWsRWyBI/AAAAAAAADD4/bW5oLhiIbBE/s320/Sushi%2Bnordico%2B12.jpg" style="cursor: hand; cursor: pointer; float: right; height: 286px; margin: 0 0 10px 10px; width: 320px;" /></a></div>
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Preparamos la esterilla y las hojas de algas nori.<br />
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Podemos cortar unas tiras para utilizar luego para los niguiris.</div>
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Extendemos una fina capa de arroz por la hoja y dejamos el filo de arriba sin arroz para luego pegarlo cuando lo vamos a enrollar.</div>
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<a href="http://2.bp.blogspot.com/-CXJqI0zfhsE/TwBZGdQmkUI/AAAAAAAADDs/Ho_HdBZybYk/s1600/Sushi%2Bnordico%2B11.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692647896464658754" src="http://2.bp.blogspot.com/-CXJqI0zfhsE/TwBZGdQmkUI/AAAAAAAADDs/Ho_HdBZybYk/s320/Sushi%2Bnordico%2B11.jpg" style="cursor: hand; cursor: pointer; float: left; height: 250px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Cortamos unos tiras del salmón marinado y lo colocamos en el centro. Podemos poner un poco de salsa Wasabi.</div>
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<a href="http://2.bp.blogspot.com/-28AunDmTv3I/TwBY9wv80cI/AAAAAAAADDg/BQ9E5xkTfts/s1600/Sushi%2Bnordico%2B10.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692647747077591490" src="http://2.bp.blogspot.com/-28AunDmTv3I/TwBY9wv80cI/AAAAAAAADDg/BQ9E5xkTfts/s320/Sushi%2Bnordico%2B10.jpg" style="cursor: hand; cursor: pointer; float: right; height: 195px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Cortamos unas tiras de aguacate y lo colocamos al lado del salmón. <br />
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<a href="http://4.bp.blogspot.com/-NmZ5TzBf6cg/TwBY0weSGkI/AAAAAAAADDU/6tFAFpJMy0o/s1600/Sushi%2Bnordico%2B9.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692647592384666178" src="http://4.bp.blogspot.com/-NmZ5TzBf6cg/TwBY0weSGkI/AAAAAAAADDU/6tFAFpJMy0o/s320/Sushi%2Bnordico%2B9.jpg" style="cursor: hand; cursor: pointer; float: left; height: 258px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Mojamos el filo de arriba libre de arroz antes de que enrollamos la hoja de algas.</div>
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<a href="http://1.bp.blogspot.com/-bgWUko8owKY/TwBYqC3-IoI/AAAAAAAADDI/Z7YJyiQWZ68/s1600/Sushi%2Bnordico%2B8.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692647408345686658" src="http://1.bp.blogspot.com/-bgWUko8owKY/TwBYqC3-IoI/AAAAAAAADDI/Z7YJyiQWZ68/s320/Sushi%2Bnordico%2B8.jpg" style="cursor: hand; cursor: pointer; float: right; height: 235px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Cortamos el rollo por medio y luego en trozos para servir.</div>
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Recordar a mojar la hoja del cuchillo entre cada corte para que no se pegue el arroz.</div>
<a href="http://4.bp.blogspot.com/-Onu7Dwg4zNw/TwBYT1KWy-I/AAAAAAAADCw/z41rOaEQGmI/s1600/Sushi%2Bnordico%2B7.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692647026707581922" src="http://4.bp.blogspot.com/-Onu7Dwg4zNw/TwBYT1KWy-I/AAAAAAAADCw/z41rOaEQGmI/s400/Sushi%2Bnordico%2B7.jpg" style="cursor: hand; cursor: pointer; display: block; height: 328px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="http://3.bp.blogspot.com/-hlhZZbySKiY/TwBYJ3tNtzI/AAAAAAAADCk/_qsvITDMsQY/s1600/Sushi%2Bnordico%2B6.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692646855591966514" src="http://3.bp.blogspot.com/-hlhZZbySKiY/TwBYJ3tNtzI/AAAAAAAADCk/_qsvITDMsQY/s320/Sushi%2Bnordico%2B6.jpg" style="cursor: hand; cursor: pointer; float: left; height: 214px; margin: 0 10px 10px 0; width: 320px;" /></a>Ahora empezamos con los niguiris.<br />
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Cortamos el salmón en lonchas y cogemos un puñado pequeño de arroz y lo moldeamos en los manos. Queremos hacer un bola de tamaño de un encendedor.</div>
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Podemos juntar un poco de wasabi por la parte de la loncha del salmón que se va a colocar por encima del arroz.</div>
<a href="http://2.bp.blogspot.com/-0wddOhLrRhc/TwBXzQ-uY8I/AAAAAAAADCY/o8Jz6YOPTXY/s1600/Sushi%2Bnordico%2B5.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692646467239306178" src="http://2.bp.blogspot.com/-0wddOhLrRhc/TwBXzQ-uY8I/AAAAAAAADCY/o8Jz6YOPTXY/s320/Sushi%2Bnordico%2B5.jpg" style="cursor: hand; cursor: pointer; float: right; height: 261px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Colocamos la loncha por encima de la bola y </div>
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<a href="http://1.bp.blogspot.com/-DX766-Nat3E/TwBXYvk49AI/AAAAAAAADCM/JkoOkTqrj_k/s1600/Sushi%2Bnordico%2B4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692646011595977730" src="http://1.bp.blogspot.com/-DX766-Nat3E/TwBXYvk49AI/AAAAAAAADCM/JkoOkTqrj_k/s320/Sushi%2Bnordico%2B4.jpg" style="cursor: hand; cursor: pointer; float: left; height: 201px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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<a href="http://3.bp.blogspot.com/-Dw-JoRH_O7c/TwBXKeEfcII/AAAAAAAADCA/_Dq87qK1aPs/s1600/Sushi%2Bnordico%2B3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692645766378516610" src="http://3.bp.blogspot.com/-Dw-JoRH_O7c/TwBXKeEfcII/AAAAAAAADCA/_Dq87qK1aPs/s320/Sushi%2Bnordico%2B3.jpg" style="cursor: hand; cursor: pointer; float: right; height: 273px; margin: 0 0 10px 10px; width: 320px;" /></a></div>
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Seguimos con los langostinos.<br />
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Quitamos el palo y los cortamos por el medio, pero sin cortarlos de todo.</div>
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Luego colocamos el langostino por encima de la bola de arroz.</div>
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Si uno quiere tambien puede darle un poco de wasabi en el interior del camaron. </div>
<a href="http://2.bp.blogspot.com/-sxBgXeTAliU/TwBWuhvN0oI/AAAAAAAADB0/HcXMGvoGdwM/s1600/Sushi%2Bnordico%2B2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692645286326686338" src="http://2.bp.blogspot.com/-sxBgXeTAliU/TwBWuhvN0oI/AAAAAAAADB0/HcXMGvoGdwM/s400/Sushi%2Bnordico%2B2.jpg" style="cursor: hand; cursor: pointer; display: block; height: 245px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Ya estamos listos para comer.</div>
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Mezclamos salsa de soja con un poco de wasabi en un cuenco para luego mojar un poco los sushis.</div>
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<a href="http://1.bp.blogspot.com/-Jf4w1ch2Kpw/TwBWl5Zva0I/AAAAAAAADBo/NU3Hvj7f2Fc/s1600/Sushi%2Bnordico%2B1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5692645138060241730" src="http://1.bp.blogspot.com/-Jf4w1ch2Kpw/TwBWl5Zva0I/AAAAAAAADBo/NU3Hvj7f2Fc/s320/Sushi%2Bnordico%2B1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 249px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<b><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54490/140/C7A0116D8570EF7A2755DBE2312C39A2.png" style="background: transparent; border: 0 !important;" /></a></b></div>
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</div>El chef Noruegohttp://www.blogger.com/profile/04726787126409839465noreply@blogger.com3