København, known to the rest of the world as Copenhagen,
wonderful Copenhagen, became the capital of Denmark in 1415, but several
of its fine old buildings date from the reign of King Christian IV, from
the late 16th to the mid-17th century.
Lefse
is a great treat, particularly during the holiday season and for other
festive occasions. Every region and every family seems to have its own
style. Some lefse is soft, with cooked mashed potato, and rich with
butter and cream, while others are made only with potato, flour, and
water.
Needed:
4
cups old or mealy potatoes, peeled
and coarsely chopped
1/3-cup soft unsalted butter
½ cup heavy cream
1½ teaspoons salt
2 cups unbleached all-purpose flour, plus extra for rolling
A large pot, large bowl, rolling pin, potato masher, and an electric
frying pan, lefse maker, or a large cast iron skillet.
Preparing the dough
Prepare the dough the day before. Place the potatoes in a large pot and
add water just to cover. Bring to a boil and cook until soft. Drain, and
mash thoroughly. There must be no small lumps to interfere with rolling
out the breads. (Using instant mashed potatoes works well because the
potatoes need to be smooth and lump-free.)
Transfer potatoes to a bowl. Stir in butter, cream, and salt, and blend
well. Add flour and work the dough into a ball. DO NOT KNEAD. If the
dough feels sticky, add a little more flour. Since
potatoes vary in moisture content, the amount of flour needed to make a
workable dough will vary. Cover and seal tightly in plastic wrap, then
refrigerate overnight.
Rolling the dough
The next day, turn the dough out onto a well-floured surface. Divide in
two, and set one half aside, covered with plastic wrap. (The dough can
be sealed in plastic wrap and stored in the refrigerator for up to 5
days.) Divide the piece of dough into sixteen equal pieces.
While keeping hands and work surface lightly floured, flatten one piece
of dough with the palm of your hand, turning it over once or twice as
you do so. Using a light touch and a rolling pin, roll the dough out,
rolling from the center outward and rotating it an eighth- to a
quarter-turn between each stroke, to a very thin round, 8 to 10 inches
across. Turn the dough over occasionally, keeping the work surface and
rolling pin lightly floured to prevent sticking. Slide the finished
round to one side of your work surface and start rolling out the next
one. Roll out 8 bread rounds and cook them before rolling out any more.
Even slightly thicker rounds will cook well.
Every year about 95 000 people die in
Sweden and, according to the law, everyone must be buried. There must be
room for everyone in the cemeteries, therefore the future needs of space
have to be predicted. Because of this funerals must be part of the
planning process.
In
the early Middle Ages, driven by famine at home and the promise of
wealth to be had in other lands, the Vikings set out from Scandinavia to
conquer parts of England, Ireland, France, Russia, and even Turkey.
Bolstered by their successes, the Vikings pushed westward, eventually
crossing the North Atlantic and founding settlements in Iceland,
Greenland, and Newfoundland in Canada. Read
moreGo to the Book Shop >
In
the early Middle Ages, driven by famine at home and the promise of
wealth to be had in other lands, the Vikings set out from Scandinavia to
conquer parts of England, Ireland, France, Russia, and even Turkey.
Bolstered by their successes, the Vikings pushed westward, eventually
crossing the North Atlantic and founding settlements in Iceland,
Greenland, and Newfoundland in Canada.