Risgrøt or rice on milk is a traditional Norwegian dish served on Saturdays. During the Christmas season, it appears as a dessert. It is served in the form of pudding (riskrem), just mix risgrøt with sweet cream and you're done. An indispensable addition is a red, fruity sauce, which is poured generously over the pudding. The almond, fortunately, is placed in one portion of the dessert. The one who finds the hidden surprise gets a prize - a marzipan treat.
I baked the cookies 5 times with different ingredients each time. Even my unsuccessful attempts are being enjoyed by my household members so don't be afraid to make any mistakes along the way :) I wanted the taste of the cookies to be assoc i ated with celebrating Christmas. Orange peel and spices turned out to be a reliable addition. Cooled cookies can be stored in a tightly closed container for up to 3 days. Mine didn't make it to the second day, so good luck!
The dough forms well, does not fall apart, and is pleasant to work with. You can add any previously stewed vegetables to the baskets. Personally, I love the sweet taste of stewed leek and its velvety texture. Leek baskets can be served for dinner with salad or alone as an appetizer. But why not pack them for lunch? Add garlic sauce or plain, natural yogurt and have a tasty break at work or at school:) Good luck!
I never feel lonely in the kitchen. Simple, ordinary activities take on a different dimension because they remind me of people I loved and still do. When I cook soup, I think of Grandma Antonina, who could season every dish flawlessly. When I make dumplings, I remember Aunt Jadzia, for whom making 100 dumplings was a piece of cake. While I'm frying pancakes, I see Grandma Leokadia and Aunt Apolonia bustling about in the small kitchen, whose golden, crispy pancakes were second to none. Today they were in my thoughts, because we are talking about pancakes :)
