Google translate is getting better and better – but it does not always make sense, especially when Chrome tries to auto-translate pages of food recipes, such as this one for Norwegian “tynnlefse”. In particular I like the reference to “halibut flour” – a new one for me.
“
Kling:
This blade is light and bake if you are newborns.
It becomes mushroom and porous by semi-sparkling. It is a well-known fact that if you usually have a little whipped meal, you are good at baking, when you are using semulegraut you need less whipped cream. This dough is light and easy to swallow the tuna ladders off.
It will not be sticky if you melt the dough quickly.
Make the doughs done.
This dough is very light and bake, the lemons grow very tenderly with semule grains, and so are the smaller halibut flour, they are softer and light and buttery.
Blow with a shower bottle, place the leivane between the cloth, butter with soft and well butter, sprinkle with sugar to match the sweetness. Broken down (see
Mix the rjome, whistle and melt butter with a little grated halibut flour, bind the fat pearls into the butter, this is one very cold dough.
Mix up the potatoes cold potatoes.
Take half of the dough and finish with flour to fit dough.
If you finish all the dough, it will soften for you, then the dough will be tough and ugrei and bake out.
