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Ringing the old year out… and the New Year in An exciting year filled with product news from HALLDE is coming to its close. Our many product launches in 2011 began in Sweden during the spring with the introduction of a new range of stainless steel cutting tools for our smallest machines. During the autumn we continued with a new serie of machines, S-line. Later, we introduced the S-line and the stainless steel CC cutting tools globally at the HOST exhibition in Milan. A new year, 2012, will soon be upon us and I trust that next December we will again be looking back on an exciting year with lots of HALLDE product news. I thank you for a positive and rewarding cooperation during 2011 and look forward to continuing this in 2012.
Exhibitions 2012
All the trade fairs at which HALLDE participates can be found here. Flagg-ikoner originates from:
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Opening hours during the holidays HALLDE are closed December 27-30 2011.
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A tradition at the Finnish Christmas table... To do this: First make the porridge. Mix rice, water and salt in a large, heavy saucepan.Let cook on low heat about 10 minutes. Add 1 liter of cream and four liters of milk. Boil gently and let the porridge cook on very low heat for 30-40 minutes. Dilute with more milk if the porridge is too thick. When it is finished - let it cool. Preheat the oven to 150 degrees. Grate the carrots with 2 mm grater/shredder. Mix the eggs, sugar, syrup and spices in a bowl. Then stir this mix and the carrots into the porridge. Add 2 cups of milk and 2 cups of cream. Mix well and taste. Add more spices and salt to taste. Pour the mixture into a greased oven dish . Pour over the breadcrumbs and then top with butter. Bake in centre of the oven for about 2 hours until the carrot box gets a nice colour. Serve carrot box at Christmas dinner along with other Christmas foods such as sausage, meatballs and ham. |
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Ingredients: 6 cups short grain rice
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Finnish carrot box