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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: d7pero@dtek.chalmers.se (Per Oestman)
Date: 12 Jan 92 15:32:38 GMT
Subject: LACTO: Laktawaffles (swedish yeast-raised waffles)
References: <kmmc4sINNboi@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Yeast-raised Waffles
Archive-Name: recipes/lacto/laktawaffles
Keywords: recipe lacto laktawaffles
Followup-To: rec.food.veg
Organization: Chalmers university of technology, Gothenburg Sweden
Approved: aem@mthvax.cs.miami.edu
Laktawaffles.
This recipe comes originally from a restaurant in a place in northern
Sweden called Laktatjokka, nine kilometers from Bjorkliden in the
Abiskofjelds. The restaurant is situated 1228 metres above sea-level and
is Swedens highest situated restaurnt, hotel and sauna. The recipe is
made by a woman named Britta Sixtensson in the early 1980's. It is a
rather large batch, so make it for a "Lakta-evening" with your friends.
1 litre milk
2 tsp active dry yeast
4 decilitres whole wheat flour
4 decilitres coarse wheat flour
1 tsp salt
Lukewarm the milk and stir the yeast into the milk. Beat the flour
into the milk-yeast mixture, first the whole wheat flour, then the
coarse wheat flour. Beat until you get a smooth batter. Add the salt
allow the batter to rise for 1 hour. Brush the waffle-iron thoroughly
with butter and begin to fry. Calculate a little less than one
decilitre batter per waffle.
Enjoy the waffles with whipped cream and cloudberry jam.
Per \stman d7pero@dtek.chalmers.se