Tender, juicy pork. Slightly crunchy wok vegetables. A sauce that is the perfect combination of sweet heat and salty soy. Easy enough for a busy weekday, good enough for a party!
Continue reading “Soy and ginger marinated tenderloin of pork”
A blog about food, food and food.
Tender, juicy pork. Slightly crunchy wok vegetables. A sauce that is the perfect combination of sweet heat and salty soy. Easy enough for a busy weekday, good enough for a party!
Continue reading “Soy and ginger marinated tenderloin of pork”
A good friend of mine gave me this recipe, and I totally love it! This is the type of thing that everyone (and their mother and their children etc) will love… just vary the dip and you have a snack for everyone.
Now just don´t be alarmed when I tell you to roll your raw chicken bits into corn flakes, just trust me aight?
It´s Tuesday, or maybe Wednesday. You´re cravin´some pizza, but the weekend is just so so far away… And you really truly honest to God are trying to lead a healthier life (at least for a few weeks between summer and Christmas). So how about spelt bottom, lean chicken, good quality bacon, and cheese? Maybe some tomatoes for good measure?
After a summer shorter than the lifespan of a fruitfly with bad genes, we (the lucky people of south-west Norway) are thrown head first into the rainy days of fall. I swear, the rain – it is nevereverending. We better get cheap electricity this winter!!
I have one advice: with very little effort (or culinary experience) you can cook a big pot of this Indian chicken soup that warms you up, from the inside out. The soup has just the right amount of heat to it (for us westerners), and it´s the type of soup that everyone will like. Noah (my 2-year old) ate it too! And you´ll have dinner for a couple of days. What´s better than leftovers when you don´t feel like cookin´?
Forgive me reader, for I have sinned, it has been 22 days since my last blogfession. You see, we have been on a internet free vacation and otherwise just sporting a busy summer. Yeah, excuses, excuses…
But here is hopefully a little inspiration for the grill. Succulent, tender, creamy, tangy yoghurt marinated chicken. Hot and sweet chili scampi. Rich and sweet BBQ pork. Crunchy, sweet vegetables…Go get fired up!
Homemade lasagna is, I would say, the most repeated dish in this household. For a long time there was Lasagna-Thursdays, but I kinda fell out of the habit. Time to rekindle!! Oh-la-la-la-la-la-Lasagna!
I am not the kind of person that puts carrots and a lot of other veggies in my lasagna, I kinda like it simpler. But believe me, this one doesn´t in any way lack flavor!
I promised you lamb for Easter and here it is, just a little bit after Easter! Can I deliver, or what?
Easter and lamb go together like fish and chips, peanut butter and jelly, Sonny and Cher… You get the point. I would claim that Norway has the best lamb in the world. All summer long they graze either up in the mountains or along the coast. This gives the meat a fantastic flavor! So let´s do it justice 🙂
This recipe is a classic Norwegian dish; a slowly roasted leg of lamb served with creamed and gratinated potatoes and vegetables. And a lovely red vintage Rioja – never wrong.
One of my all time favorite dishes is Boeuf Bourguignon, or Beef Burgundy in English (kjøttgryte fra Burgund or fransk kjøttgryte in Norwegian). The recipe I have (mostly) followed is a famous one; it is from the cookbook “Mastering the Art of French Cooking” by legendary Julia Child. Right now I have gotten to the point where the meat is simmering in a pot in the oven, and heavenly scents are emanating from the kitchen and I am doing my best to stop salivating and focus on writing. Don´t worry, I have the timer on.
Last Sunday I peeled potatoes. Ain´t that something? I felt beyond housewifey. But it was the right thing to do for this very traditional Norwegian meal. Actually it is a Christmas dinner, but I wanted to eat it in March. Hence the angel napkins.
Fenabog, and the more common Christmas dish; pinnekjøtt, is cured and salted lamb. The only difference is that they are different parts of the lamb. Pinnekjøtt is lamb ribs, while fenabog is the shoulder of the lamb. Traditionally the meat was cured and salted as preservation methods. Nowadays it is done for the flavor.
Busy times calls for self-making dishes! How about some quick and simple – yet juicy, flavorful chicken, ovenbaked in a coconut and curry sauce? Yes! I know you want it… 🙂