Norwish Recipes

Baked Cream Cheese Toast 12 pieces cubed white bread 12 eggs 1-2 pkg. cream cheese 2 C. milk ½ C. maple syrup  1 t cinnamon Mix eggs, milk, and syrup.  Layer ½ of bread cubes in a  19 X 13 pan.  Put cream cheese on and then layer again with the rest of bread.  Pour liquid over.   Cover tightly and refrigerate over night. Bake @ 350, 30 minutes covered and 30 minutes uncovered. Serve with fresh fruit (peaches, strawberries or blueberries) whipped cream and Buttermilk Syrup! *Laurie gave me this recipe and it included blueberries in the french toast and was served with a homemade blueberry syrup.  I loved it, but none of the kids did, so it has evolved to this.  I still get my fruit, it's just on top.  Compromises.  But this is such a delicious make ahead breakfast!  Usually comes out for General Conference.

 Oriental BBQ Pork 2 T brown sugar 2 T soy sauce 1 lb boneless pork cut into thin strips Mix together above ingredients and marinate for 30 minutes. 6 oz spaghetti noodles 1 C fresh pea pods (whole or cut in half) 1 C matchstick carrots (or julienned) 1/4 C green onion sliced 1 T sesame seeds Cook noodles, in last minute, throw pea pods and carrots in to cook. Pour into strainer and rinse cold. Put in a large bowl and add green onions.  Cook pork about 5 minutes until no longer pink. Add to noodles.  Toss with dressing and sprinkle with sesame seeds.  Refrigerate 2-3 hours.  Serve cold or reheat. Dressing: 2T  vegetable oil 3 T soy sauce 2 T sugar 1 t ginger root   I love it cold, but it rarely is made that far in advance and kids love it way more warm.  But the flavor does get better with some time.

We are finally on the last day of the series and I simply can't believe that I have reached this day. When I started I was still very skeptical if I will ever complete the series or not. This was the first time I have ever started without anything being done except the list, that was ready a long time ago. I had opted to do One Ingredient all of this month and my star ingredient was Potato. I know this is one vegetable that's globally loved and devoured.  Yet it was funny how my boys don't eat this and I practically had to feed Hubby dear almost day after day with different potato gravies and endless pancakes for Konda at odd times.There were a couple of dishes that Peddu loved and wanted to repeat. And naturally, all the dishes were a hit and given a choice I might repeat, albeit many months later. I still have a huge stash of potatoes tucked in as Amma thought I will still be making more potato dishes. I will have to plan something to make. To make it more in...

Next, in the series of flatbread, I have a fusion dish from the Alsace region called the flammekueche (flatbread pizza). The original dish is not a fusion, meaning flammekueche is a thinly rolled bread dough spread with crème fraîche, onion, and bacon and traditionally baked in wood-fired ovens. However, the recipe I referred was a fusion by including spud or the potato. In fact, when I checked around, there is an Italian version of Potato Pizza / Pizza con Patate that's traditional. I stuck to this recipe as it's easier to do and not bother about proofing the dough. The dough used is a regular one with just salt and olive oil and rolled out thin.  Depending on the region, this dish can be called Flammekueche, Flàmmeküeche, Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the di...

With just two more to go for Cooking Carnival, I have a new Flatbread from the regions of Tatarstan and Bashkortostan. Both these regions are federal subjects of the Russian Federation. I seem to have forgotten my geography that I don't even remember ever reading about these regions.  I landed in this Flatbread when I was forced to pick up another instead of what I had planned to make. I had selected Kartoffelpuffer/German Potato Pancakes and only at the last moment read the recipe and found that it's just the same as Rosti or Latkes. I had no interest in repeating the same and hurriedly selected another. I have a list of Flatbreads collected over a period, wanting to make it myself.  Out of those Flatbreads, I saw that this Qistibi is stuffed with Potatoes and it suited just fine for today. Wiki says that Qistibi is a popular traditional dish in Tatarstan and Bashkortostan. Qistibi is roasted non-fermented flatbreads with various fillings inside...

Next, in the list of Flatbreads, I landed in Romania where I selected to make Placinta. I was inspired when Priya Srinivasa had done this for her Flatbread series and decided I will take the easy route by checking out her space. I have the whole series bookmarked anyways!. I had read about this from other sources as well. Though I thought I will stick to the inhouse Ph.D. and refer her research work, than spending my own time. I read that Romanian cuisine is influenced by Ottoman cuisine and from other neighbouring countries as well. So you will find a lot of similar dishes across countries. Believe me when I say that I landed in certain dishes which were just the same, except for the name being different. I was forced to pick up something else at the last moment.  Anyway, Placinta is  flatbread made with buttermilk and cooking soda. The filling can be soft cheese, apples or potatoes. In some traditional sites, I even saw cabbage being used as the stuffin...