Back to striskjorte and havrelefse

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An old Norwegian saying meaning that we are returning to our daily life after a lot of joy and fun (for instance after Christmas and new year celebrations).

Striskjorte meaning a shirt made of the short fibers (leftovers) from making linen. A shirt made of these fibers would be stiff and probably a bit itchy.  Meaning that its time to put your best clothes away and change to your daily outfit.

Havrelefse is lefse made of oatmeal instead of the finer flour. Meaning that it`s the end of festive food for now, and back to you`re regular food.  

In the context of this, Heffanutt decided to make lefse, a traditional Norwegian soft flatbread. We`ll see how that goes…

There are lots and lots of local variations of lefse, these are some of them explained by Wikipedia:

 “There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although, in many parts of Norway, especially Valdres, it is far thinner.

Tynnlefse (thin lefse) is a variation made in central Norway. Tynnlefse is rolled up with butter, sugar, and cinnamon (or with butter and brown sugar).

Tjukklefse or tykklefse is thicker and often served with coffee as a cake.

Potetlefse (potato lefse) is similar to and used as tynnlefse but made with potatoes.

Potetkake or Lompe being the “smaller-cousin” of the potato lefse, is often used in place of an hot-dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.

Møsbrømlefse is a variation common to Salten district in Nordland in North Norway. Møsbrømmen consists of half water and half the cheese smooth with flour or cornflour to a half thick sauce that greased the cooled lefse. Lefse is ready when møsbrømmen is warm and the butter is melted.

Nordlandslefse is a chunky small lefse. Made of butter, syrup, sugar, eggs, and flour. Originally created in western Norway as a treat to fishermen who were on the Lofoten Fishery.

Anislefse is made on the coast of Hordaland. It resembles thin lefse but is slightly thicker, and it is stained by large amounts of whole aniseed.”  

Hens the “back to Havrelefse” Heffanutt decided to make lefse with only two ingredients, boiled potatoes, and flour.  This is how it is made in Nesset (amongst others) in Møre and Romsdal a county in the northernmost part of Western Norway.

 

Lefse - koke poteter (640x478)

Boil the potatoes then peel them

 

Lefse - male poteter (640x544)

Grind the potatoes tree times with a little “dash” of salt

 

Lefse - blande i mel (640x470)

Mix little by little the flour into the potatoes while kneading the dough

 

Lefse - kjevle tynt (640x460)

 

Roll the lefse out as thin as possible

 

Lefse - steke på takke (640x383)

Fry

 

Lefse - spise (640x635)

Serve with butter and sugar or syrup.

 

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