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On 5 Jan 2005 at 16:46, Patricia wrote:

> Hi, I was looking for the recipe of Norweigan kumla, how is it made?
> We have had it at our favorite place we like to go and eat.
> If you have it , can you please e-mail it to me.
> thank you, Pat

Hello Pat,

"Kumla" is just one of the names for Norwegian potato balls or potato dumplings. There are a half dozen other names for them, including "klub". There are three recipes below and more on my website here:

Norwegian Potato Balls

There's an article about making kumla here:
Kumla Story

and the recipe that goes with that article is here:
Kumla Recipe


Kumla (Klub)

4 cups grated potatoes
1 tsp. Baking Powder
2 cups white flour
dash salt
cornstarch for coating

Mix and press into a ball, placing a piece of ham in the center. 
Roll in cornstarch and drop into hot water with ham stock (enough 
to make a good taste). Set at a low temperature for about a hour. 
Turn them over with a spoon. 
Kumla (Klub #2)

4 cups grated potatoes
1 tsp. Baking Powder
2 cups white (or wheat) flour
crispy fried bacon
salt & pepper to taste
grilled onions
vegetable broth

Mix first three ingredients in large bowl. Use large ice cream scoop 
to form dumplings. Take some of the potato mixture (until scoop is 
about half-full) and drop fried bacon and onion into scoop using potato 
mixture to cover and fill remainder of scoop well.

Place into dutch oven (large saucepan) filled with vegetable broth and 
cook until klub rises to surface. Serve immediately. 

Some folks serve this dish using a white sauce made from the broth, 
however, they are tasty as is. You may also (good!) slice klub in 
half and fry for breakfast. 

5 cups grated raw potatoes (hie you off to the root cellar and select 
about 10 smallish to medium tubers) (large ones for baking) 
3 tablespoon salt, heaping 
1 cup rye flour 
1/3 cup graham flour (try health food stores). Don't substitute. 
1/4 pound fresh salt pork 
2 teaspoon baking powder 
3 cup all-purpose flour 
Remove rind and cut up pork into small cubes. You may save some work by 
letting the diner remove the rind, which is easier to do after being cooked. 
Besides some intrepid non-Viking may actually eat the rind. 
Combine dry ingredients by stirring with spoon and sifting. 
In grating potatoes, good results can be had with a fine hand grater. Can 
substitute food processor if you can get potatoes grated into small particles
without mushing them. The idea is to release enough water from the potatoes, 
without adding tap water to the mixture, in order to get a moist dough. 
Add the dry ingredients to the grated potatoes; not the other way around. 
Mix with large spoon, metal or wooden, until all ingredients are mixed, and 
the dough is moist. This is devilish hard work, but worth the efforts to do 
it right. Have deep well kettle full of boiling water, to which has been added 
one T salt. Moisten left hand in cold water, and with large spoon in right, 
mold two T of dough around a cube of pork to make a dumpling. Make sure the 
outer surface is seamed over so that it doesn't come apart in the pot. Moisten 
hand with each dumpling. Drop dumplings into the boiling water and keep boiling
constantly. Cover pot to get steaming action. Don't allow dumplings to stick to 
the bottom. Don't stir, but shake (rotate) kettle occasionally. Boil slowly for
 60-90 minutes. This make approximately 20 dumplings, so that have that many 
 pork cubes available.

If eaten as soon as ready, skip the traditional heated fat. This was for 
arctic residents. The pork gives enough fat, so that extra is not needed. 
No need to sprinkle with salt, as there is plenty in the recipe and the 
boiling water. Perhaps too much. Use pepper.

Crisp celery goes very well with this meal.



you were nice enough to supply me with a recipe  that I thought was 
lost forever.... so in return... I have located a family favorite for 
years.. it is a fantastic Nordic dessert. 


2 eggs  
2 qts milk
1/2 c. cream    
1/2 rennet tablet
1/2 c. flour    
1/2 c. cream
1/4 t. salt     
1/2 c. sugar

Add cream to eggs and beat. Add flour and beat till smooth. Add salt. 
Heat milk to luke warm and add mixture. Add rennet tablet and stir 
slowly until settled. Let stand 10 min. Then put into 400 degree oven 
for 1/2 hr.  Turn heat down to 350 degree & continue baking 1 hour. 
Pour cream and sugar over it and bake 20 min. more. (Dip of whey if 
it runs over in oven.) Remove from oven and serve with thickened grape 

Kräm (with two dots over the A)

3 c. grape juice
1 c. sugar
4 T. cornstarch

Cook til thick and serve over Ostkaka or serve with whipped cream.


Ps.. Thank You Again!!


On 7 Jan 2005 at 21:21, Hillary wrote:

> Hi,
> I'm looking for a recipe for Dutch Pannekoeks. These are the ones
> served at the "De Dutch Pannekoek House" restaurants. They're usually
> made very large and thin... a little thicker than a crepe. These
> aren't Dutch Baby pancakes that kind of puff up... Any help would be
> appreciated. Thanks. Hillary

Hello Hillary,

See below.


Pannekoeken (Dutch Pancakes)
   500 gr   wheat flour 
   1 l milk 
   4 medium eggs 
   1 tsp salt 
   1 tblsp oil 
   1 tsp sugar
   It can be hand mixed or put in a blender.  For a blender, combine all
   ingredients and blend.  Hand method: Put flour in a bowl, make a
   little hole in the middle.  Pour in some milk in the hole and start
   stirring. gradually pour in all milk, making a smooth batter.  mix in
   the eggs, one by one, add salt, sugar and oil and mix again until the
   batter is smooth and not lumpy.  The pancakes should be baked in a
   large wide frying pan (a french crepe pan is ok too) preferably in
   butter (or oil, if you don't like cholesterol).  The butter should be
   very hot.  Pour in some batter (about 2 or 3 tablespoons) and bake.
   Turn the pancake when the upper surface is dry and bake the reverse
   side for approx.  the same amount of time.
   You can use anything you like as a filling, use your imagination.
   Savoury pizza type fillings are nice and can be put on top of the
   pancake after it's baked.
   Classic fillings are bacon and syrup pancakes and apple pancakes.
   For the bacon pancakes you have to fry the bacon first and then pour
   over the batter.  They are served with dutch syrup, which has a
   thicker consistency than american syrup.  Here in Australia they sell
   cane molasses, and that tastes almost the same as dutch pancake syrup.
   Apple pancakes the same : first bake some fine chunks of apple and
   pour over the batter.  These pancakes are great with apple syrup, but
   I'm not sure that's available in the States.  Normal syrup or sugar
   and cinnamon will do as well I reckon.
   My favourite is a pancake with bacon and salami and syrup, but I think
   that's an acquired taste.
Pannekoeken (Dutch Pancake) 

2 tbsp. butter
6 eggs
1 cup flour
1/2 tsp. salt
2 tbsp. sugar
1 cup milk

Preheat oven to 400 degrees. Place butter in oven pancake pan. Heat for 
2 minutes or until butter melts. Spread evenly in pan. In large bowl, 
beat eggs slightly. Stir in flour, sugar and salt. Gradually add milk, 
beating until smooth. Pour into pan. 

Bake at 400 degrees for 15 minutes. Reduce temperature to 325 degrees. 
Bake 40-45 minutes or until it reaches a deep golden brown. Remove from 
oven and immediately slide pancake onto a serving plate. Fill with fresh 
fruit and top with confectioners sugar. Serves 6.

Total preparation time: 15min
Serves: 4 

2 eggs 
1/2 teaspoon Baking Powder 
1 tablespoon Sugar 
1/2 teaspoon Vanilla 
1/2 teaspoon Salt 
1 1/2 cups Flour 
about 2 1/2 cups Milk 

Mix the eggs followed by each ingredient listed until you add the flour. 
When you add the flour also add about 1/3 of the milk to get a thick 
mixture and stir well to get the lumps out. After that add the rest of 
the milk (hold back about 1/2 cup) to get a nice smooth mixture about 
the thickness of half-and-half or a light whipping cream. It should easily 
run of the spoon. Add the remaining milk if needed and even a little more 
could be possible for the right thickness. Heat a 9-10 inch skillet well
(medium/high) and add about a 1/3 teaspoon of margarine. Add about a soup 
spoon (6-8oz) full of batter and tilt the pan to spread the batter evenly. 
Cook until brown edges show (minute or two) and then turn over for 30 seconds 
to brown other side. Stack on plate to keep warm (or in 200F oven) and repeat 
to make the rest of the crepes.
Spread a light coating of cinnamon sugar on each and roll tightly. The filling 
can be anything you like including: Maple syrup, honey, strawberry glaze, jelly,
chocolate, cooked vegetables, minced meats or even spicy black bean sauce to 
make an appetizer. Serve at once (when rolled) and decorate the plate as you like.
Eet smakelijk (Bon appetite)

Swedish Flop Cake

Swedish Flop

1 package dry yeast
1/4 cup warm water
1/2 cup butter or margarine
2 cups sifted flour
1/2 teaspoon salt
2 egg yolks, beaten
1/4 cup milk, scalded and cooled to lukewarm
1 teaspoon vanilla

3 tablespoons flour
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup milk
1/2 cup powdered sugar
1 teaspoon vanilla

1/4 cup butter or margarine
1/3 cup brown sugar
1 teaspoon ground cinnamon

1. Dissolve yeast in warm water. Meanwhile, mix flour and salt, then cut 
butter into the flour. Add the dissolved yeast, egg yolks, milk and vanilla. 
Mix well -- cover and refrigerate for 1 hour.
2. Meanwhile, make Topping: Combine butter, brown sugar and cinnamon until 
crumbly in a small bowl. Set aside.
2. Spread mixture in a well-greased 8-inch square pan -- spread topping over 
cake. Cover and let rise in warm place for 1 hour. Preheat oven to 350 degrees 
and bake dough for 35 minutes. Remove and cool.
3. Meanwhile, make Filling: Mix together flour and salt in a saucepan. Stir 
in milk -- cook, stirring constantly until thickened like paste. Cool. Beat 
together butter, sugar and vanilla until light and fluffy -- then gradually 
beat into the cooled milk mixture. The milk must be cooled completely for 
this to work. Mixture should be creamy.
3. Split cake in half to make 2 layers -- fill with filling, then replace top 
layer of cake.

Digestive Biscuits

On 7 Jan 2005 at 21:23, Hillary wrote:

> Hi,
> I'd like a recipe for authentic British Digestive cookies. They're
> like the ones McVities makes... a really tender whole-wheat kinda of
> cookie, kind of thin, and sometimes covered with chocolate. Thanks.
> Hillary

Hello Hillary,

See below.


Digestive Biscuits

3/4 cup whole wheat flour 
1/4 cup all-purpose flour 
1/2 teaspoon baking powder 
1 tablespoon rolled oats 
4 tablespoons butter 
4 tablespoons brown sugar 
4 tablespoons milk 

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. 
In a large bowl, sift together the flour and baking powder. Mix in the 
oatmeal. Cream together the butter and the sugar and add to mixture. 
Stir in the milk until mixture forms a thick paste. 
Knead dough on a floured surface until smooth. Roll out dough to 
approximately 1/8" thickness. Cut into rounds with cookie cutter 
about 2 1/2 inches in diameter. Transfer to cookie sheets and prick 
with a fork. 
Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store 
in an airtight tin. 
 Digestive Biscuits Recipe
8oz wholemeal flour
1 level tsp baking powder
4oz butter
2oz caster sugar
1 large egg, beaten
1/2 level tsp salt

Sift the flour and baking powder into a large bowl. Rub in the butter and 
add the sugar, mixing well. Add the egg, and using your hands, form a dough. 
Roll out to a thickness of a about a 1/4 inch on a lightly floured board. Cut 
out with a biscuit cutter. 
Put the biscuits onto baking sheets and prick the tops of them with a fork. 
Brush the tops with a little cold water. Bake at 220 degrees centigrade for 
12 to 15 minutes. 
The biscuits should be pale golden and crisp. Transfer to a wire rack to cool. 
Store in an airtight tin.
Digestive Biscuits (Sweet) Recipe

4oz plain flour
pinch of salt
1tbs milk
3oz butter
4oz medium oatmeal
1/4tsp bicarbonate of soda
1tbs sugar

Put all the dry ingredients into a mixing bowl. Rub the butter into the 
dry ingredients and mix to a stiff dough with as little milk as possible. 
You may need a little more than one tablespoonful of milk but be very 
careful because a sticky dough will not roll out easily. Roll out thinly 
on a floured board and cut into rounds with a biscuit cutter or upturned 
cup. Bake on a well greased baking tray and put into the oven at 200
degrees centigrade and cook for about 20 minutes. They should be just 
golden brown. Cool on a wire rack.
English Digestive Biscuits

1/2 cup Unbleached All-Purpose Flour
1 1/2 cup Stone Ground Whole Wheat Flour
1 teaspoon baking powder
1/2 cup butter, at room temperature
3/4 cup Confectioner's sugar
1/4 cup cold milk

Place dry ingredients in a mixing bowl. Cut or rub in the butter with 
a pastry blender, two knives or your fingertips. Add the sugar and enough 
milk to make a stiff dough. 
Knead this mixture on a flour surface until smooth. (All this can be done 
almost instantly in a food processor.) If you have time, return the dough 
to your bowl, cover and chill for an hour. 

This resting time will make the biscuits more tender and crisp. After the 
dough has chilled, preheat your oven to 350 degrees. Roll out the dough 
until it is a bit more than 1/8 inch thick, and cut into any desired shape.
(Traditional digestives are about 2 1/2 inches round.) Place on greased 
cookie sheets, prick evenly with a fork and bake until pale gold, about 
15 to 20 minutes. 


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