Norwegian and English text. Tekst på norsk og engelsk.
Vaffelhjerter er det mange av i Norge.
Store, små, noen med sukker på. Og i dag har jeg snappet opp at det er den internasjonale vaffeldagen! Tenk det. Nå er det snart en dag for det meste, og det er selvfølgelig også en unnskyldning for å sette igang vaffelpressa. Jeg går på med friskt mot med klassisk oppskrift fra Ingrid Espelid Hovig, nemlig “Vaflar – frå Lise”, og her følger en billedserie med framgangsmåte.
There are lots of Waffle Hearts in Norway. We love to eat them as a treat with sugar on, maybe some butter, or soured cream with jam on top, or maybe brown cheese (brunost) which is an excellent choice for these beloved hearts. More continental versions might include vanilla ice-cream and fruit compote on top, and the whole waffle eaten with a knife and fork. Even a popular children’s book by Maria Parr and later tv-series has the title “Vaffelhjarte” (published in English as Waffle Hearts).
Waffle heart necklace in oxidised silver from #Frisenberg.no
A Classic Norwegian waffle recipe can be found in one of Ingrid Espelid Hovig’s cooking books and they are called “Waffles – from Lise”:
1. 10 dl plain flour/hvetemel
I have now started looking for the Soil Association mark as they certify organic food and produce to a very high standard in the UK, and they are based in Bristol!
2. 4 teaspoons baking powder/bakepulver
3. 2 dl granulated sugar/sukker
4. 2 teaspoons cardamom (ground, not pods)/kardemomme
This I normally bring here from Norway. I have used the pestle and mortar on cardamom pods, but then you need to grain them very well indeed, unless you want the feeling of eating sand… Cardamom is crucial for the Norwegian tasting waffles.
5. 10 dl milk/melk
I usually put in half the milk with the dry ingredients first, then mix to a smooth mixture. You don’t want any lumps whatsoever. Then I add eggs, and last the rest of the milk.
6. 4 eggs/egg
Why not make a hole top and bottom of the egg and blow the inside out instead of breaking the egg (middle pic). This way you can use the egg shells for Easter decorations!
7. 1dl melted butter/smør into the mixture (and you don’t need additional butter in the waffle maker)
Leave the mixture for half an hour with a cloth or similar to cover the bowl/mixture. La stå i en halv time.
Easy to make, fresh just before serving. #ScandiKitchen for tips on where to get the waffle makers. Mine was bought in Norway, using an adapter.
Served warm & fresh ❤ Hearty food ❤