3 egg yolks 1 whole egg 1/2 teaspoon salt 1/4 cup confectioner's sugar 1 tablespoon rum flavoring 1 teaspoon vanilla 1 cup flour Heat deep fat to 375. Beat egg yolks, egg and salt together until very stiff (a bout 10 min). Blend in confectioners' sugar and flavorings thoroughly. Add flou r all at once; mix well. Turn dough onto well floured cloth-covered board; knea d until surface of dough is blistered in appearance (about 7 min.) Divide dough in halves and roll out each half VERY THIN. With pastry wheel or knife, cut do ugh into diamonds or rectangles about 4x2". Make a 1" slit in center of each; d raw a long point of diamond through slit and curl back in opposite direction. F ry until delicately browned in deep hot fat about 1/2 min. on each side. Turn q uickly and brown other side. Drain on absorbent paper. Sprinkle with confection ers' sugar just before serving.
How To make Oslo Twists's Videos
Norwegian Coffee Cake | Traditional Oslo Kringle
A delicious Norwegian Coffee Cake has the flavor and texture of a cream puff, but is easier to make and has dreamy icing! You will love it!
Find the full recipe here:
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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp: Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake: For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice. You can then feed the cake with either: 1. Cold tea 2. Fresh orange or apple juice 3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water) 4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water). If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients: 3/4 cup (175g) unsalted butter, chopped 1 packed cup (210g) light brown muscavado sugar 2 + 2/3 cups (400g) mixed dried fruit 1 cup (200g) glacé cherries roughly chopped 1 cup (100g) dried cranberries Zest and juice of 1 orange Zest of 1 lemon 1/2 cup (120ml) cherry brandy 1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour) 3 large eggs lightly whisked 1 + 2/3 cup (200g) plain/all-purpose flour ½ tsp baking powder 1 tsp ground mixed spice 1 tsp ground cinnamon ¼ tsp ground allspice
To feed the Christmas cake: Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Red Cabbage Slaw is a fun Side Dish
Get the Recipe:
⭐️ This red cabbage slaw is easy, crunchy, and comforting, just like a regular slaw, and you can make it with or without mayo.
⭐️ Ingredients 1 pound red cabbage that's about ¼ of a whole red cabbage 2 carrots 2 green apples ½ cup walnuts
VINAIGRETTE 2 tablespoons maple syrup or more to taste 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar 1 teaspoon salt 2 twists black pepper
Cooked by Nico Filmed & Edited by Louise Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Truffle Feast at the Italian Restaurant Baltazar in Oslo
On a cold winter day in January, all the top chefs in Oslo gathered for a truffle feast at the Italian Restaurant Baltazar – hosted by Augusta Arnesen. One kilo of perfect white Alba truffle and half a kilo of black Périgord truffle was used to make this a magical evening. The black and white culinary gold adds an amazing aroma to any dish and goes especially well together with pasta, risotto, egg, and potatoes. Chefs all over the world pay as much as NOK 60.000 (€6.200 / $7.100) per gram of the Tartufo bianco di Alba.
Chef Dag Tjersland tells the story of how he opened his first restaurant, as a 24-year-old, with his own money back in 1997 – and how it has grown to become a little piece of Italy in the Norwegian capital. The prestigious and sought-after white Alba truffle has become a staple on his menu from October throughout December. For the truffle feast, Tjersland recreated some of his signature dishes, like his twist on Uovo in Cocotte – a 64°C egg on top of a smooth mountain almond purée with brown garlic butter. As well as risotto and Tortellini in Brodo. Both topped with a copious amount of truffle.
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Disclaimer: This video was sponsored by Augusta Arnesen.
Nuet Homemade - Cocktail Tutorial - Oslo Otter
Ingredients:
4cl Nuet 4cl apple juice 2cl sparkling water 1,5cl lime juice 1,75cl simple syrup (50/50 sugar and sparkling water.)
Compile in a glass with ice. Twist the lid on and shake to mix, or stir with a spoon. Add drops of Angostura bitters to create a float.
Garnish: Rosemary twig, smacked to bring out the aromatic oils.
Perfect for Nuet moments all year round!
Get your own Scandi moment in a bottle here:
???????? Don’t you just love the motion of the ocean? Boat size matters when the waves toss you around.