Oh crêpe!

This post is a product of three things: 1) my 5-year old requesting crepes for breakfast 2) the realization that I didn´t have crepes on my blog combined with months and months since my last post 3) it´s Sunday 🙂

I got the recipe from my baby sister when she was about six or seven. No joke. And it is the best crepes recipe I have ever tried! Simple, easy to remember and the first crepe never breaks. That´s close to a miracle in the crepe-making world. At least in mine. They taste really good, and the consistency is the perfect combination of light and moist, sweet and salty. And the best part – they work just as good for breakfast as they do for dinner or an evening meal.

Bodacious aubergine dip and crispy baked tortillas

I might as well just say it now: go ahead and double the recipe. You´ll regret it if you don´t. The smoky, zesty, complex yet fresh flavor of the dip, piled high on an airy, light, crispy tortilla chip. How high can you go? Heaven, heaven, heaven…

Herring on rye

Sometimes (not always) it is ridiculously easy to be healthy. With a little help from local bakeries and fisheries; moist, delicious rye bread (from Charles&De) and elegantly spiced herring (Utsira-sild from Haugesund´s Sildakongen). Serve with a glass of freshly squeezed orange juice and a steaming hot cup of joe.

In Norway herring is very popular around Christmas, but herring is something that could and should be enjoyed all year. Healthy, easy and good! Decorate and lift the flavor with dill or parsley.

Or how about your own mustard herring?

Bangin´ blinis

Blinis look surprisingly much like the Norwegian “lapp” or “svele”, but these buttery, elegant cousins take it to a whole ´nother level when topped with lovely Norwegian smoked salmon, salmon roe tasting of the ocean, velvety sour cream – freshened up by the sharpness of the red onion, the lemon and the dill! Accompanied by excellent Champagne, of course… It is the perfect dazzling, bite-size hors d´oeuvre to serve your guests as they arrive at your party. Or you can make them a bit bigger (and a little less risky) and serve on a plate with cutlery as an appetizer. Either way; delicious!

A picnic focaccia sandwich

Although I love to grill and “do it big” during the summer season, every now and then a nice sandwich is just right (especially when the kitchen is a construction zone). Salty, moist focaccia, the creamy, cheesy eggs, the smooth garlic kick from the aioli, the Danish salami – packed up nicely and ready to go! Fingerlickin´good…

Two engineers´quest for the perfectly poached egg

5 eggs. A pot of water. A little vinegar (for the pot). 2 intimidated engineers. Some wine (for the intimidated engineers).

Scandinavian (mashed) potato flat bread – a two-for-one

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!

Herring in mustard

One of the things that is Christmas to me, growing up on the Norwegian south-west coast, is pickled herring. I think pickled herring is something you either love or don´t like at all. I´ve inherited my dad´s taste buds, and we love it!

For the first time ever I´ve made my own. A good friend of mine and myself dove into printed and electronic media, did some research, decided on three different types of herring, popped open a couple of Christmas beers and got to chopping and mixing. It was much easier than we thought! Let me present the first of the three: creamy, delicious, slightly spicy herring in mustard. Oh yeah.

Corn-flake crispy chicken nuggets

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?

Salmon sashimi with ponzu dip

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…