A blog about food, food and food.
It is the first day of a new year, and it is close to a full year before we wipe the dust off of the various Christmas cookie recipes. These classic biscotti taste great for Christmas, but thank God it is allowed to bake (and eat) them all year! They taste great with an espresso, a cup of tea or even wine. And guess what. This must be about the only cookie recipe with zero butter or oil! But they are still amazing, so not to worry. Oh, and feel free to double the recipe.
Cold, smooth, creamy, and incredibly rich. Chocolatey, yet delicate. But two warnings; 1) it is not for the faint hearted 2) serve it in small bowls.
Continue reading “A chocolate dessert and a kitchen under construction”
Sorry for the somewhat weird title, potetkake doesn´t (I discovered) have a really good English translation. Lompe is another Norwegian name for this funny looking, traditional, yet scrumptious whatchamacallit. Since another Norwegian synonym probably doesn´t help you much, I am just gonna call it potetkake for the rest of the post, ok?
And I will do my best to explain to you what it is and I will present one very traditional way to use it, and one untraditional (at least in my region!). Both delicious!
Continue reading “Scandinavian (mashed) potato flat bread – a two-for-one”
Fond of ice cream? How about re-inventing this classic dessert?
Let´s toss it in the deep-frier, Japanese style! Are you in?
A few days ago I was home at my parents´ and my grandparents stopped by with lots of plums from their backyard, sweet, ripe and fresh off the trees. It is only so many plums one can eat without getting a tummy ache, so I did a little reasearch to get some inspiration. The result; cognac and spice-glazed plums served over vanilla icecream. If I must say so myself, it turned out lovely! So, if the trees in your backyard is heavy with ripe plums… make this! It was easy, I swear 🙂
Not only is chocolate the most sublime, mouthwatering must-haves that exists on this planet, chocolate also has many health benefits. It is good for your heart (lowers blood pressure and cholesterol), it fights aging, it gives pleasure (seriously, endorphins. I am not making that up), and it works as an anti-depressant. And that’s a good thing; cause if you knew what I paid for this chocolate, you would need about a pound of it to help you out of that depression!
Rhubarb (like the Scandinavian women) is standing tall, tempting and bountiful in many a Scandinavian garden right now. In not too long, the rhubarb will be too acidic to eat, so let´s use it now while we can, shall we? You could always just peel off the strings and dip the rhubarb in a cup of sugar and chow away at it (brings back childhood memories, doesn´t it?), but let´s be a bit more creative. How about posh-ing up (not to be confused with poaching) a traditional Norwegian early summer dessert; the rhubarb soup? Key words: black fragrant vanilla, sweet red strawberries, smooth white mascarpone… Not possible to go wrong here…!
Continue reading “Rhubarb soup with fresh strawberries and mascarpone cream”
This incredibly fluffy, creamy, yet rich dessert was made for Queen Maud of Norway in 1906 by a chef in Haugesund as she and King Haakon were visiting the country after the crowning. This dessert was therefore fittingly named Dronning Maud pudding, or Queen Maud´s pudding/dessert, and has become very popular. It can be found at just about every dessert table in the region Haugalandet on most days worth celebrating. And as Norway´s national day, 17th of May, is fast approaching I figured I´d share this magnificent local specialty with you!
Continue reading “Queen Maud´s dessert (Dronning Maud pudding)”
I just got home from a wonderful weekend in Copenhagen, and needless to say: food was not forgotten and the eatings waz go-od! I want to share two of the meals with you: sublime sushi at Sticks´n´Sushi and a technical show-off meal (what a surreal and amazing experience!) at a Michelin-starred Thai restaurant; Kiin Kiin.
For some reason I have a preference for creamy, smooth vanilla dessert. Crème brulee is my absolute favorite. Panna cotta and traditional Norwegian caramel pudding fight for second place.
Panna cotta has the added benefit of being quite simple to make. It takes a little time to firm up, but you simply can´t go wrong!
silver spoons & plastic forks 
