Bare sett i gang å prøve. Husk at det gjør ingenting om du ikke får det til første gangen. Da er det bare å prøve en gang til. Til slutt kommer du til å mestre det. Lefser kan du steke i stekepannen også - om du ikke har takke tilgjengelig. Da jeg bodde utenfor Norge hjalp det mye for hjemlengselen å lage norsk tradisjonskost. Du finner mange fine oppskrifter og slik-gjør-du-det-videoer på nettsiden norsktradisjonsmat.no. Lykke til!!!

Any white fish (cod, pollack, halibut...), salt, potato starch, nutmeg

There are millions of lefse recipes. Norwegian Americans usually make a version of potetlefse. There are thick lefser, thin lefser. lefser without potatoes, lefse that is dried and must be moistened… This is “kling”. I had lefsekling for the first time in my family’s town in Hallingdal. They have a tradition of eating “småmat” with lefsekling. But Hallingdal’s “kling” is vastly different from THIS recipe.

So nice to hear that you've learned how to make lefse. Yes, it's tradition to use brown goat-cheese in the filling, with or without butter. We also use butter, cinnamon and sugar in the filling. But I don't think I would have combined goat-cheese, butter, cinnamon and sugar alltogether. That would be too much. We love to make lefse and try to learn Norwegian children how to do it, to prevent to knowledge to be forgotten.

Så hyggelig å høre at maten smakte!!!

Er det noen du vil ha med deg i et mørk smug, så er det de damene der. Så snille og omsorgsfulle. Og superflinke til å bake;)

@@norgesbygdekvinnelag2412 Men da må de legge ned våpnene! :) He he. <3

Im norwegian and i understood 50% of what she said

@@johannesnilsen9649 dere oslo sosser skjønner ingenting utenfor den lille bobla deres.

@@johannesnilsen9649 then you know that Norway has many dialects and the reason for it. 🙄

@@danachernault84 ofc

English is actually very similar to Norwegian. Many English words come from Old Norse. Including ones you use every day, like “are” (Old Norse “er”, in modern Norwegian still “er”). I think if you know English and German (or another Germanic language) you can learn Norwegian really easily.

Takk for så hyggelige ord. Kari Støfringsdal har vært med som ekspert på "Barnas restaurant". Hadde vært gøy om hun hadde fått invitasjon fra MaterChef;)

1kg FRESH cod or haddock (easiest for us to get, CAN NOT EVER BE FROZEN, the fiskekaker won't hold together) 1Tb Salt., 2Tb Potato Starch, 1 tsp fresh ground nutmeg, 2 1/2 - 3 cups of milk, ( I do 1 1/2 cups milk + 1 cup cream) the next ingredients are not traditional but I add them, 1 egg, 3 Tbs soft butter, 1 tsp baking powder ( they will rise beautifully). Put the cut up fish into the food processor ( you might have to do it in halves, I can do the whole amount at once in my machine) with the salt (and baking powder if using) pulse til well chopped ( this will help for no overflow of the liquids when you add) Then add all the rest of the ingredients and process several minute until you nhave a very thick pudding like paste, I turn it into a slightly oiled bowl and cover, and into the fridge for an hour. When you are ready to fry put aome Ghee (clarified butter) into your pan and fry some bacon in it for added flavor, take out the bacon when done, spray oil your ice cream scoop ,and pop them into the pan, turn over and press down lightly to flatten a bit. Cover and watch them rise! You'll be in Fiskekake heaven. You can use the same mixture to make fiskebollar just poach in a good fish stock, or fiskepudding baked in a low oven in a loaf pan, with water bath, and traditionally served with a white sauce, but I serve it with a newburg sauce with a load of chopped shrimp, or crab, or lobster, now tah'r eally heaven, And all this is from an Irishman ( married to one Norwegian from Kristiansand, Hah!