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Baking - Lefse and Vanille Kipferl

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Blog post 4: Vanille Kipferl and Lefse Vanille Kipferl: Vanille Kipferl are moon shaped biscuits made from “Mürbeteig” (no: ‘mørdeig) which translates to many different words in English: shortcrust pastry or short pastry in the UK and pie crust or pie dough in the USA. They’re topped with powdered sugar and vanilla sugar to give them their typical taste. This Mürbeteig is made without eggs and milk, which makes them perfect for vegans or people with allergies. I chose to make mine with a margarine that contains milk, but you can easily use a milk-free variant. The origin of the cookie is not entirely clear. It’s rumored to have started existing in Vienna and be related to the croissant. Their moon shapes are often linked to the Turkish occupation of Austria. (Biscuit People, 2020) They’re traditionally enjoyed in Germany, Austria, the Czech Republic and Hungary. (Biscuit People, 2020) Recipe: Cookie: 250gr of all purpose flour 210gr of butter or margarine 100gr ground almonds 16gr of V...
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Meat Preservation - beef jerky

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  Hey guys, I am back! In this post I will be showing and telling you how to make beef jerky. Before this assignment I had never eaten beef jerky before and I learned that I don’t like it, but hey that’s part of learning!  Speaking of learning, this time I learned to sit down and properly translate my recipe from the imperial units to metric and scale it to my needs to avoid over seasoning.  And I learned that the recommendations around how to preserve dried meat like jerky is incredibly confusing and directly contradicts itself, so I went with what seemed the safest and most logical to me. But let’s first go through the recipe: Making beef jerky Time needed: 3 days total  Ingredients:  300gr of beef  40ml Worcester sauce  40ml soy sauce  2g of pepper  5.3g of salt  4g of brown salt  1g of garlic powder 1g of onion  1g of oregano 80ml water  Day 1 - marinating:  Cut the meat into thin even strips, cut away the fat and...
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Preservation of Fruits - blueberry jam and canned pineapple

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Hello everyone! I just started my semester abroad in Volda, Norway where I’m taking a class in Norwegian Food Culture. In this course we’re taking a more hands-on approach to learning about food and I’ll be using this blog to document my progress. In the first sessions we discussed how due the landscape in the area large scale agriculture is impossible and the winters are so cold there are no plants to eat. Therefore, the preservation of fruits and vegetables during the harvest season is of utmost importance.  For my assignment I decided to work on fruits, canning them and making jam.  Blueberry Jam  Ing redients needed:  400gr Blueberries 150gr Sugar  9g Jam Sugar (alternative name: Gelling Sugar) Process:  Before starting your jam-making journey please sterilize your future jam container. The glass part of the jar should go into an oven at 100 degrees Celcius for 15-20min, while the lids take a boiling hot bath in a pot of water.    Weigh 400gr...
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Location: Volda Municipality, Norway
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