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Daily Archives: November 18, 2010

New YouTube clip to share

18 Thursday Nov 2010

Posted by Anne in Language

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Publishing, YouTube

I found the English “equivalent” to the last post, though the message is not the same, it has a lot to it as well. Worth the few minutes! 🙂

Language – and what it means to us

18 Thursday Nov 2010

Posted by Anne in Language

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Language Norwegian, Norsk

I know many of you have already seen this, but as a (n aspiring) linguist I have to share it. I think the clip is just brilliantly made, a bit too long for most people, but still brilliant. It’s in Norwegian, and unless you find a Great (yes, need capital letter there) translator, the point would probably be lost in translation. Are you a language fan yourself, then you might be able to understand some of it, even though your native tongue’s not Norwegian. Good luck!

Jeg vet at denne filmsnutten nå begynner å bli ganske gammel, men la den bli en klassiker! Har du sett den? se den igjen. La deg begeistre av dens brillians. Den er et ypperlig eksempel på hva språk er og hvordan det kan brukes. Filmen er ganske lang, men likevel verdt de få minuttene av livet ditt den varer. Du får dem ikke igjen, men du sitter kanskje igjen en smule mer reflektert 😉

Lasagne

18 Thursday Nov 2010

Posted by Anne in Cooking

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Dinner, Food, Lasagne, Recipe

Thought I’d share my lasagne recipe with you. It’s a bit of an ‘add what you have’ type of recipe and very easy to make. I assume you already have butter/margarine, flour and pepper. Here’s you shopping list: Minced meat, two boxes of chopped tomatoes, two carrots, pasta plates, 1-2 stock cubes, milk, and cheese.

Jeg tenkte jeg skulle dele lasagne oppskrifta mi med dere. Den er veldig enkel å lage og så utrolig mye bedre enn Toro sin. Jeg pleier å hive I litt rester og se litt hva jeg har I kjøleskapet. Jeg går ut I fra at du allerede har smør/margarin, mel og hvit pepper, og her er hva mer du trenger: karbonadedeig, to bokser hakkede tomater, to gullerøtter, lasagneplater, 1-2 buljongterninger (klar kjøttsuppe), melk og ost.

 

Fry the meat in a deep pan. While the meat cooks, melt about a tablespoon of butter in a different pot, almost any type of butter will do. If you have any type of herb or garlic butter, use it, and keep some of it for the meal if you serve some type of bread with it. Melt the butter and add a tablespoon of flour, mix it well before you add a wee bit of milk. Stir it while it thickens then add more milk, about half a litre in total, a little at the time. Turn it down on low heat.  Now back to the meat, add the chopped tomatoes and the stock cube(s). If you prefer your own seasoning, just go for it. Grate the carrots directly into the pan. Stir the pan then get back to the white sauce. Add a hand full of cheese, any type of cheese will do, and as with the butter any type will do, and if you have any leftovers of some fancy cheese, put it in there. Make sure the cheese has melted then leave both on low heat while you grease a casserole.

Stek kjøttet I en dyp panne. Mens kjøttet stekes smelter du en klatt med smør I en gryte. Nesten alle typer smør funker, urte- eller hvitløkssmør vil fungere ekstra bra, og fungerer veldig godt på brød viss du serverer det til lasagnen. Smelt smøret og tilsett en spiseskje mel, rør det godt sammen og tilsett litt og litt melk, omtrent en halvliter totalt, rør etterhvert så sausen holder seg tjukk. Skru temperaturen helt ned og gå tilbake til kjøttdeigen. Tilsett tomatboksene og buljongterningen(e), foretrekker du eget krydder framfor buljong, så kjør på! Rasp gullerøttene rett I panna, rør om og se tilbake på den hvite sausen. Ha I en håndfull med ost, som med smøret er det samme hvilken type du bruker, men ost med litt smak er ikke å forakte. Pass på at osten har smeltet før du skruer begge platene ned på laveste temperatur. Smør en ildfast form.


Now comes the important part, the layering. Start with a layer of white sauce, then pasta plates, continue with meat sauce, white sauce, pasta plates, meat sauce, plates and finish with white sauce and a layer of cheese. Cook at 220 degrees for about half an hour. Serve with bread or a delicious salad and enjoy!

Nå kommer den viktige delen, lagene. Start med hvit saus I bunn, deretter ett lag med pastaplater, så kjøttsaus, hvit saus, pastaplater, kjøttsaus, pastaplater, hvit saus og et lag med ost. Stek på 220 grader I omtrent en halvtime. Server med lyst brød eller en herlig salat, og nyyyyt!

 

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