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.
Slice your knife through the flaky, delicate puff pastry to get to the delicious, elegant treasure hidden within. Once your fork is loaded, give it a good, long dip in the buttery, light sauce and I promise instant happiness! No kidding!
A few days ago I unplugged my stove (in the middle of redoing my kitchen). I am hoping it won´t be too long until it/I am up and running again… Thanks Astrid, for giving me inspiration and inviting me to cook with you! 🙂
Continue reading “Ovenbaked turbot fish in saffron beurre blanc”
Leaving rainy clouds behind, we have arrived at our cabin high up in the Norwegian mountains. Bye bye city, hello spectacular view of snow-clad mountains. Blue skies. Hares still in their white winter suit hopping across the terrasse. Good company and last, but not least: good dinners, good wine and beautiful chocolate. Pure poetry. And if any of you are worried; no, I did not cook the Easter bunny (not yet anyway).
We have always spent the Easter holiday in the mountains, and for many years I took charge of the Easter menu. I am talking 9-10 days of well planned dinners, sometimes with appetizers and desserts. Then I had a baby. Yeah. I am hoping to step up my game again soon… In the meanwhile I have gathered all the recipes in a folder, ready for reproductions at any time. I don´t have any master plans for the next few days, but we´ll see what the future brings.
I have gone through my recipes here on the blog, and here are a few of my Easter favorites. Click on the images for link to the recipes.
Of all the food I love, sushi is waaay up there on the love-list. Here is a beatifully simple way to make a melt-in-your-mouth salmon sashimi dish. The ponzu dip is so good that you´ll be tempted to drink the leftovers…
Ok. My absolute favorite this summer is the Latin American dish ceviche. Hands down. I suspect many different interpretations of ceviche will swim out of my kitchen this summer!
This one is quite basic, however a bit untraditional as I´ve used salmon rather than a white saltwater fish. The elegance of the “raw” fish, the tang of lime, the crispness of koriander and the slow, warm heat of the chili is perfect as a lunch snack in the shade – accompanied by ice-cold beer and some salty tortilla chips!
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.
Since it is Easter and all I´ll just go ahead and start off by making some dessert… Might as well, don´t you think? A little while back I shared with you the recipe for Swedish brownie cake. These brownies are made using that recipe, but with a sweet and crunchy little twist.
Continue reading “Brownies with caramelized walnuts and walnut caramel”
silver spoons & plastic forks 