Then my second Stripa scarf was finished. It is also knitted with Drops Air on needles 6 mm. These scarves will be Christmas presents. There will be more knitting of Christmas presents in the future which I will not post pictures of until after Christmas :)
I dag er det en mørk og våt novemberdag med mye regn, og da passet det bra å bake litt. Jeg fikk lyst på horn, så nå blir det både horn til å spise idag og til fryseren! Today it is a rainy and dark November day and a good day for baking. I wanted to bake "horn", I don't know what they are called in English, they are small breads. Now it becomes both "horn" to eat today and to the freezer!
Jeg ryddet i matskapet mitt for noen dager siden og fant en pose med store havregryn som var gått ut på dato i sommer. De holder seg jo likevel bra, men kan harskne litt etterhvert. Jeg bruker egentlig store havregryn bare til Mannfolkkakene jeg baker til jul, og jeg hadde kjøpt ny pose nå. Til havregrøt bruker vi de lettkokte. Så jeg tenkte jeg fikk lete etter noen oppskrifter hvor jeg kunne bruke de "gamle" gryna. I går lagde jeg havregrynsvafler, en sunn variant av vafler! Jeg syntes de var gode, men min kjære syntes de ble litt for kraftige.
I cleaned up my food cupboard a few days ago and found a bag of big rolled oats that had gone out of date. They were still okay, but can turn rancid. I actually use big rolled oats only for the Mannfolk cookies I bake for Christmas, and I had bought a new bag now. For porridge we use the easy cooked. So I thought I might look for some recipes where I could use the "old" rolled oats. Yesterday I made oat waffles, a healthy variety of waffles! I thought they were good, but my dear husband thought they were a little too densely.
I dag har jeg bakt Grete Roedes havrekjeks. De smaker veldig godt med ei skive brunost på! Men det er fremdeles litt igjen i posen. Jeg kan jo blande dem i en brøddeig, eller lage havregrøt. Jeg så at de hadde brukt store havregryn i en oppskrift på "kjøleskapsgrøt". Kanskje jeg skal prøve det, høres spennende ut. Today I have baked Grete Roede's oat biscuits. They taste very good with a slice of brown cheese on! But there is still some more rolled oats in the bag. I can mix them in a bread dough, or make oat porridge. I saw that they had used big rolled oats in a recipe for "fridge porridge". Maybe I will try it, sounds exciting.
BRUNOST / BROWN CHEESE
To my foreign readers: Brown cheese is a Norwegian specialty. Actually, it is not a cheese, as it is made from whey that is left after the cheese is made. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown color and sweetness. It is ready for consumption as soon as it is packed and refrigerated. The most commonly used variant is Gudbrandsdal cheese.