Eternity With Languages

This is probably the best thing the Netherlands have ever come up with! Pepernoten! (I actually mean Kruidnoten but everyone calls them pepernoten) They are made of speculaas and are very popular for Sinterklaas (I’m kind of addicted to them).

Ingrediënten

250 gr zelfrijzend bakmeel

125 gr donkere basterdsuiker

4 theelepels koek en speculaaskruiden

snufje zout

100 gr koude boter

90 ml melk

Bereiding 

Verwarm de oven op 170 graden. Roer het bakmeel, basterdsuiker, speculaaskruiden en een snufje zout door elkaar in een kom. Voeg de koude boter en de melk toe en kneed tot een stevige bal. Kneed niet te lang, want het deeg mag niet te warm worden.

Bekleed een bakplaat met een stuk bakpapier. Draai balletjes (ongeveer 70) van het deeg en leg ze op de bakplaat. Je hoeft ze niet plat te gaan drukken want dat gaat vanzelf in de oven.

Zet de pepernoten ongeveer 25 min in de oven. Als ze uit de oven komen zullen ze nog wat zacht aanvoelen maar als ze afgekoeld zijn dan worden ze knapperig

Words:

Dutch ~ English ~ German

baserdszuiker ~ brown sugar ~ brauner Zucker

snufje ~ pinch ~ Prise (can we agree that this is officially the cutest dutch word in existance)

kom ~ bowl ~ Schüssel

stevig ~ firm ~ fest

het deeg ~ the dough ~ DER Teig (the Dutch use the neuter article here!)

knapperig ~ crispy ~ knusprig

zelfrijzend bakmeel: self-rising what now??? You might be wondering what this is. Zelfrijzend bakmeel is something that you can’t get in most countries. In the Netherlands it’s very common to find flour in the supermarket that has already added yeast or baking powder. That way you don’t need to add anything to it and can immediately use it for baking. You can easily make it yourself! For 500gr of flour you should add one bag of baking powder (15gr). So for this recipe, all you need is half a bag for 250gr. :)

Special tip from me: Try covering your pepernoten in chocolate! Trust me you won’t regret it :))))

Now on to Norwegian! (I apologize if I misspelled anything, I only speak Swedish xD)

In Norway it’s very popular to bake ‘Lussekatter’ for the Lucia festival which is celebrated on the 13th of december in all of Scandinavia! It’s the festival of light and there is a big ceremony with lots of singing! :)

Ingredienser

Antall stykker: 20

150gr smør

5dl (500ml) melk

50gr gjær

1gr safran

150gr sukker

1/2 ts salt

2 ts kardemomme

13dl (~780gr) hvetemel 

For pensling og pynt:

1stk sammenvispet ägg

1dl (~60gr) rosiner

Slik gjør du det:

Smelt smør og tilsett melk. Ha i safran og sett til side. Smuldre gjær i en bakebolle og rør ut i litt av den lunkne melkeblandingen. Bland i resten av væsken.

Rør i mel, kardemomme, salt og sukker. Bruk en kjøkkenmaskin med eltekrok om du har det. La deigen heve under et klede eller plast på et lunt sted til den er dobbel størrelse, ca. 30 minutter.

Strø litt mel på bordet, elt deigen godt. Del deigen i biter og trill dem til lange fingertykke pølser. Del i ca. 20 biter. Form ulike lussekatter, bare fantasien setter grenser.

Legg de ferdig formede lussekattene på stekeplate med bakepapir, og la dem heve under et klede eller plast på et lunt sted i minst 15 minutter. Sett stekeovnen på 250 °C.

Pensle lussekatter med sammenvispet egg og pynt med rosiner. Stek midt i ovnen i 5 - 8 minutter til de blir gylne. La dem avkjøles litt på rist før servering. De smaker aller best litt lunkne.

Words

Norwegian ~ English ~ German

gjær ~ yeast ~ Hefe

hvetemel ~ wheat flour ~ Weizenmehl

å smuldre ~ to crumble ~ bröseln/bröckeln

bakebolle ~ baking bowl (??) ~ Rührschüssel

lunken (lunkne) ~ lukewarm ~ lauwarm

væsken ~ liquid ~ Flüssigkeit

eltekrok ~ (you know the thing that electrically kneads your dough) ~ Knethaken

å heve ~ (for dough) to rise) ~ gehen (Teig)

å elte ~ to knead/form ~ kneten

rist ~ grill/grillage ~ Rost

You might have noticed that some ingredients are given in decilitres (dl)! That is because in Scandinavia it is very common to have one of these things at home:

These little spoons make it very easy to measure ingredients in decilitres because you just need to take a decilitre spoonful of it. However because in the rest of the world this isn’t very common, I provided the amount in grams or millilitres :)