Today, I learnt that the Norwegians have another recipe with us in common. Deep-fried Fattigmann cookies are well-known in my family but we call them Cameroonians (Kameruner) or East Prussian Räderkuchen. I have no clue why we call them Cameroonians but of course I know that Cameroon was a German colony for a short period of time (1884-1911). To confuse you even more, Faworki (Poland) seem to be be something similar.
However, Fattigmanns, Faworki, Räderkuchen or Cameroonians are a typical, simple but delicious winter bakery.
Fattigmann (Poor Man Cookies)
(Makes around 30 fattigmann)
6 egg yolks
6 tablespoons (72 g) sugar
½ cup (120 ml) heavy cream
2 tablespoons cognac or brandy (I used a good quality whiskey as that’s what I had on hand and it worked great)
2 ½ cups (300 g) flour, approximately
1 teaspoon ground cardamom
16 ounces (500 g) lard or vegetable oil
Cinnamon and powdered sugar for sprinkling
*You will need to prepare the dough a day in advance, so it can rest in the refrigerator overnight. At a minimum, make the dough at least a couple of hours ahead of time.
Whisk the egg yolks and sugar together until light and fluffy and add in the cognac.
Whip the heavy cream until firm and fold it into the egg mixture.
Add the flour and cardamom and blend well. Sprinkle a little flour over the dough, cover and place in the refrigerator overnight.
When ready to cook, heat the lard or vegetable oil in a large saucepan.
Roll out the dough very thinly on a lightly-floured surface. Using a pastry wheel (or a dull knife), cut the dough into diamond shapes and place a small slit in the middle of each diamond. Lifting one up at a time, pull one end of the diamond through the slit to make a knot-shape.
Check to see if the lard or vegetable oil is hot enough (it will begin to bubble when a drop of dough is placed inside). Place the fattigmann, a few at a time, in the hot lard/oil and cook until golden brown, turning once. Remove and drain on paper towels.
Sprinkle the fattigmann with a mixture of powered sugar and cinnamon (3:1 ratio, or to your liking).
Store in airtight containers or place in the freezer.
Tipp: I know people who prefer the puff hand-warm. They put the Fattigmann into the microwave to warm it up.
1 kg (2.2 lb) beef (slow cooking beef, i.e. chuck roast or brisket)
18 oz good ale (a typical bottle of beer is 12oz, so you will use around 1 1/2 bottles)
Salt & pepper
2 cup (240g) fine rye flour
2 cup (280g) flour (if using all purpose, then you will need to sift it first)
10 Tb water
hard goat cheese (optional)
Chop the parsnip, onion and carrot finely.
In a large, heavy-bottomed pot, heat the oil over medium heat and add the chopped vegetables.
Sauté the vegetables until softened and golden, about 10 minutes.
Remove from the pot and set aside.
Turn up the heat and add 1 Tb of butter and 1 Tb of oil to the pot.
Pat the meat dry and cut the meat into four equal pieces.
Place the beef in the pot and sear all sides until browned.
Add the vegetables back into the pot and gently pour the ale over everything.
Add 1 Tb of salt and give it a nice stir.
Turn the heat to low, cover with a lid and let it simmer for around 3-4 hours (checking once every hour or so to turn the meat).
In the meantime, prepare your noodles.
In a bowl, blend the fine rye flour and white flour (tipo 00 is a good choice) together.
Pour out onto a clean surface. Make a well in the middle of the flour with your fingers and crack both eggs inside. Add 5 Tb of the water. With a fork, begin to whisk the eggs gradually adding a little flour from the sides of the well from time to time until it makes sense to stop using the fork and dive in with your hands.
Add the remaining water as you go along if the dough is too dry (you might find you need more or less liquid depending on the size of your eggs, the humidity, etc.). Begin kneading the dough by hand until it is firm, but smooth and elastic. It should take you about 10 minutes.
Let the dough rest, covered with a cloth, for at least 30 minutes.
Divide the dough into 4 pieces.
Flatten the first dough, just thin enough to fit through the first setting on a pasta machine. You will want to make your way through each setting a couple of times (folding the dough in half per setting) until you make your way to the third to last setting (#3 if using a 1-7 setting machine). You’ll notice the dough getting quite a bit longer as you proceed. And you will probably only need to put the pasta through one or two times on the final settings. Keep some flour on hand to lightly sprinkle across the dough if it begins to get a little sticky as you pass it through the machine. Repeat with the remaining pieces of dough.
Cut each rolled-out dough in half.
Sprinkle a little flour over each one.
Take one section of dough at a time and begin to roll it from the shorter side over. You should end up with a 5/6 inch wide scroll.
Take a sharp knife and cut 2/3 inch strands.
Unravel each strand and repeat with the remaining dough. Cover.
Back to the meat
After 3-4 hours, check the tenderness of the meat. It’s ready when it easily pulls away with a fork.
Take out all the meat pieces and shred them coarsely with two forks.
Return the meat back to the pot and bring everything to a boil, uncovered, to allow most (but not all) of the liquid to evaporate. You will want enough liquid to make a nice sauce – not too thick, but not too thin.
Back to the Pasta
Place a large pot of water on the stove over high heat. Add a tablespoon of salt and toss in your homemade pasta.
Cook until al dente, about 1 minute.
Drain the pasta.
Toss it in the pot with the beer-braised beef and mix well. Serve immediately.
Note: This dish goes well with grated hard goat’s cheese.
500 g whole grain flour
150 g oatmeal (or finely ground oatmeal)
100 g sifted rye
200 g sifted flour (approx.)
15 g yeast or 1/2 bag of dry yeast
1 teaspoon honey (or sugar)
1 teaspoon salt
4 1/2 dl milk
2 dl water
100 g butter, in cubes
THIS IS WHAT YOU DO
Have everything dry in the baking bowl along with the yeast. Add milk and water (about 20 degrees) and run at low speed in the kitchen machine until everything is well mixed. Then drive at medium speed for approx. 10 minutes.
Then add the butter into cubes and run the dough for an additional 8-10 minutes. The dough should now be smooth and not too compact. If necessary, adjust with flour / water if the dough is loose / compact.
Place the dough on a loose place for approx. 1 hour.
Have the dough on the baking table and divide it into two equally large items.
Divide each of the courses into 10-12 pieces and trill for muffins.
Form balls until they are 1 / 2- 1 cm thick, and approx. 12 cm in diameter. Lay the loaves on a baking tray.
Dip the bread with chopsticks or the like, and leave them for approx. 30 minutes. Stir in the middle of the oven at 225 degrees (upper and lower heat) for approx. 10 minutes or until the loaves are golden underneath and pierced. Cool on the grid and under a cloth to keep them soft.
When the loaves are completely cooled they should be packed in plastic and placed in the freezer.
Pick up the desired amount of bread and allow them to thaw at room temperature (for about 30 min.) or in the refrigerator (overnight if you need them early in the morning).
If you want lukewarm polar bread you can heat them at approx. 175 degrees hot air for approx. 3 min., or in the toaster.
Served with the favorite order and along with a large glass of milk or a cup of tea.
At Valaskjalf, Huginn and Muninn are sleeping. Arms & shields taken off, Fragile trust.
In Valaskjalf, Huginn und Muninn schlafen. Waffen & Schilder abgelegt, zerbrechliches Vertrauen
Note: In Norse mythology, Huginn (from Old Norse “thought”) and Muninn (Old Norse “Memory” or “mind”) are a pair of ravens that fly all over the world, Midgard, and bring information to the god Odin (= Wotan) & Frija (= Frigg), his wife.
In Norse mythology, Valaskjálf (“the Shelf of the Slain”) is one of Odin’s Halls, a great dwelling built and roofed with pure silver. In this room is a high seat, Hliðskjálf, where Odin & Frija can watch over the entire universe. Vali (one of the Asen-gods), who revenged Balders (= son of Odin & Frija) assassination, was at home in this 3rd hall of Asgard too.