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A hole punch, also known as hole puncher, or paper puncher, is an office tool that is used to create holes in sheets of paper, often for the purpose of collecting the sheets in a binder or folder (such collected sheets are called loose leaves ). A hole punch can also refer to similar tools for other materials, such as leather, cloth, or sheets ...
Loose leaf. A loose leaf (also loose leaf paper, filler paper or refill paper) is a piece of paper of any kind that is not bound in place, or available on a continuous roll, and may be punched and organized as ring-bound (in a ring binder) or disc-bound. Loose leaf paper may be sold as free sheets, or made up into notepads, where perforations ...
Bookbinding is the process of building a book, usually in codex format, from an ordered stack of paper sheets with one's hands and tools, or in modern publishing, by a series of automated processes. Firstly, one binds the sheets of papers along an edge with a thick needle and strong thread. One can also use loose-leaf rings, binding posts, twin ...
Jansson's temptation (Swedish: Janssons frestelse ( Swedish pronunciation: [ˈjɑ̌ːnsɔns ˈfrɛ̂sːtɛlsɛ] )) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish julbord (Christmas smörgåsbord ), [1] and the Easter påskbuffé, which is lighter than a ...
Mjukkaka is a round flatbread, with a size of a plate, typically baked in a brick oven, and originates from northern Sweden. They are usually made of rye flour, yeast, margarine, water, salt, milk and light treacle. Mjukkaka is used as any regular bread and are served at breakfast or lunch with just butter. The recipe is known to be handed over ...
Jellied veal. Jellied veal. Jellied veal (or veal brawn, Swedish: kalvsylta) [1] is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. [2] It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas ...
Spettekaka or spettkaka ( spiddekaga in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. [1] The name means "cake on a spit", and this describes the method of preparation: [2] it is the Swedish variation ...
Smörgåsbord ( Swedish: [ˈsmœ̂rɡɔsˌbuːɖ] ⓘ, directly translates to "sandwich-table") is a buffet -style meal of Swedish origin. It is served with various hot and mainly cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns Restaurant. [1]
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