13 Tuesday Aug 2013
Posted in Cooking, Good Life, Norwegian Cuisine
Husband, Son and my father-in-law went fishing and came back with four wee mackerels. Mother-in-law did the dirty work, and a few minutes later dinner was served.
One mackerel each. Fried in a pan with a heavy dose of butter, a spoon or two of sour cream and a good sprinkle of freshly cut parsley. Served with boiled potatoes fresh from the soil and a light cucumber salad.
The dish should be followed by rhubarb soup for desert, but unfortunately it is already out of season.
11 Tuesday Sep 2012
Posted in Cooking, Food, Norway, Norwegian Cuisine, Uncategorized
Tags
Cream, Dessert, Norwegian Cuisine, Norwegian Food, Norwegian tradition, Recipe, Strawberries, Summer, Whipped cream
I think one of the most common and simplest desserts in Norway during the summer is fresh strawberries with cream and sugar. So delicious, so fresh and so extremely easy! This time served with a dash of whipped cream (with a bit of vanilla added to it). Remember to rinse the strawberries properly, they do grow very close to the ground!
10 Monday Sep 2012
Tags
Food, Home made jam, Jam, Recipe, Strawberries, Strawberry jam
Strawberries are probably the best thing about summer and to preserve them is a way of having that wee bit of summer all year round. I have made tons of jam this year, it’s my very first time trying, but it’s so easy, it’s something I’ll be doing every year!
When making strawberry jam you have two options: you can just mix the strawberries together or you can boil them. The flavours of the two types are very different! I wrote about the easiest version here. Boiling the berries will however preserve them better, have them last longer, and will not be as runny as strawberries that have simply been whisked together. It’s still easy as pie (actually a lot easier than pie…)
Add as many strabwerries as you have to a fitting pot. Strawberries can be fresh, but you can also buy frozen berries. No need to defrost. Add to the pot and place the pot on low heat. Put a lid on and go do whatever you want for half an hour or so. Come back and take the lid off. This will send those wonderful odours travelling around the house giving you memories of summer and sunny days. The strawberries will turn into mush, a lovely pinkish-red mush. For every pound (half a kilo) of berries you have add about 3/4 of a teaspoon worth of agar. After adding the agar you let the mush boil for about two minutes (turn the heat up and make sure to stir often) before you turn the heat way down low again. Add as much sugar as you (or any other type of sweetener) but make sure you taste while adding. You’ll never know just how sweet the berries are without any added sweetener, if you don’t taste! Add the sugar and let it dissolve (it will do so almost immediately).
Leave the jam in the pot and wait until it reaches room-temperature before placing in the fridge. You can also can the jam or freeze it. And what an easy way to have home made fresh jam any time of the year! Enjoy!
30 Thursday Aug 2012
Posted in Cooking
I’m a regular at Saffron and Honey and am often inspired by her mouth-watering recipes. Some time ago she had a post on green tomato and peach salad that fit perfectly with my current cravings for fruits and greens. I promised her it would go on my to-do-list, but it took me longer than expected (things are always postponed these days…). However, when I suddenly decided to make it I didn’t have my phone or computer nearby and just had to whip something together from memory. I couldn’t find green tomatoes that week, so they were red. But I did find some perfect peaches. Husband had left for work, so I only made enough for me and Son (and although he has to taste he didn’t really help me clear the platter). Here’s what I put in:
The salad was a complete explosion on the taste bud. So fresh, sweet, delicious and full of taste that I’m telling you: You have to try this! Slice everything as thin as you can and drizzle or sprinkle the last two ingredients on top. You won’t be disappointed!
Thank you Saffron and Honey for your inspiration!
28 Tuesday Aug 2012
Posted in Cooking, Norwegian Cuisine
Tags
Cod, Cod fish, Codfish, Easy dinner, Food, Recipe, Salted cod, Weekday dinner
Plukkfisk is a dish I have grown up with. It is a dinner that would make gourmet chefs cringe, sigh, or shake their heads in disappointed frustration. It’s quite bland, it’s easy, it doesn’t look like much on the plate, and it’s wonderful, healthy, not at all time-consuming, and the perfect weekday dinner. Kids tend to love it and it’s an easy way to get them to eat fish, and loads of it!
What you need is:
Rinse and peel the potatoes, dice them and add to a pot, cover with water and add a pinch of salt. Bring to a boil. While these boil, rinse and peel the carrots. After 5 minutes of boiling add these to the potatoes. When you can pierce the potatoes with a knife, and the potato doesn’t follow the knife out of the pot, you rinse the cauliflower and add to the water. Leave it to simmer under a lid while you get the fish ready. When the cauliflower is tender (only takes a few minutes) add the fish and turn of the heat. When the fish flakes it is done. Pour out the water and mash everything with a potato masher. Add the onions or chives, finely cut, and the knob of butter (if it looks very dry you can also add a small splash of milk or soft cheese). Season to taste and enjoy!
27 Monday Aug 2012
Posted in Cooking, Good Life, Uncategorized
Tags
Food, Jam, Mango, Recipe, Strawberries, Strawberry and Mango Jam, Summer
A bird told me (or I came across it somewhere on the great interwebz) that strawberry and mango compliment one another quite well. It was during my first experiments with jam production this summer that I decided to try them together. It’s so easy, and sooo good, that you really should consider doing the same. 
Rinse the strawberries and add them to a pot. Slice and dice the mango, see how here, and add to the same pot. Put a lid on and low heat to slowly warm the fruit and berries. Slowly bring the pot to a boil and watch how the strawberries and mango become one. The mango is so sweet that there’s no need to add sugar, but if the berries are a little sour, or the mango not quite ripe, add a bit, but make sure to taste! Add a squeeze of lemon for preservative reasons. After the jam has boiled for a wee bit (if it has boiled, it is done, but mine is usually left to itself for some minutes because I’m busy doing something else) then mash it gently with a potato masher. 
The jam is just divine. It’s sweet (with no added sugar) it’s not runny (much like plum jam) and it tastes of summer and long summer nights. Enjoy!
26 Sunday Aug 2012
Posted in Cooking, Cosiness, Good Life, Norwegian Cuisine
Tags
Black currants, Cold drink, Currants, Food, Hot drink, Recipe, Red currants, Saft, Summer drink
My parents have several bushes of black and red currants and I was so excited to get my hands on them this year. I was very disappointed. From in all 10 bushes (or thereabout) we ended up with only half a litre of black currants and half a litre of red. I was first set on making jam. With those small amounts I figured jam would last longer and could thus be enjoyed far into next year, if used sparsely. But then I came across a blogger who talked about the benefits of black currant ‘saft’ during colds or flus during the winter. I wouldn’t get many drops of ‘saft’, but what I got will be worth it’s weight in gold when winter sets in. I thus decided on ‘saft’. 
Here is what you need: I had about 650grams of berries and simply halfed the amount, added a comma and litre instead of kilos for the measurement, resulting in (650/2=325) 3,25 dl of water. Divide the weight of the fruit by 3 to find how much sugar you need (650/3= approximately 200grams of sugar).
For one kilo of berries you then need:
Add the berries and water to a pot and let it boil for about ten minutes. Add a muslin cloth to a pasta drainer (or similar) put this over a bowl and sieve the ‘saft’ through the cloth. Tie the corners of the cloth together, and hang it over the bowl and remove the pasta drainer. Hang it for about an hour or until it is so cold that you can squeeze what remains of the juice out of the cloth.
Put the juice back into a pot and add the sugar. Heat it until the sugar has dissolver and leave to cool under a lid. Add to boxes (for freezing) or sterilised jars or bottles (for storage).
When the winter comes with its viruses and colds you will now have some proper c-vitamin shockers to aid your immune system. Drink it hot or cold and enjoy! 🙂
24 Friday Aug 2012
Posted in Cooking, Good Life, Norwegian Cuisine, Uncategorized
Tags
Food, Homemade jam, Jam, Recipe, Strawberries, Strawberry jam
My mother-in-law makes a killer strawberry jam. I have never done so myself, or at least not been aware that I was actually making jam. But this year I wanted to take advantage of the many berries we have every summer, and also to try and reduce the amount of store bought jam Son eats (and thus also the sugar he eats every day). Husband and I tried ourselves, but it was nothing like his mom’s. I was also keen on trying to keep it as natural as possible and did not want to add store bought pectin or acids where I was unsure about the content (I don’t mind either, but the pectin usually found in stores here is rarely simply extracted from fruit…). We ended up with a runny, but still tasty, goo. It was good, but not what we had set out to make…
I read up a bit and found agar. We did some experimenting with that, but were quite disappointed. And the jam we wanted to make was supposed to be quite runny, so we didn’t really need it. We then went directly to the source. 
Home made, non-cooked, strawberry jam is supposed to be lumpy. It’s supposed to be sweet without being to sweet. And it has to taste like freshly picked strawberries. A normal mixer will make it into smoothie. But mother-in-law showed me the whisker! And that’s all you need to make the jam! Simply dice the strawberries (cut them in half or into four), put them in a bowl and whisk them together with a bit of lemon juice (this will slightly increase the life expectancy of the jam). Find a big spoon and add a little jam to a smaller spoon (the taste-spoon) and taste (this way you don’t have to put your fingers in the jam, nor add your saliva to the mix). Strawberries vary much depending on type, season, weather etc, so you don’t know how much sugar you want to add unless you taste it. You’ll be amazed at how little you need at times.
I freeze my jam in smaller boxes that will easily disappear after a few days, and that are also easily defrosted in the fridge. That way I can whenever I want add a little taste of summer to the table in during the coldest winter days, with all the goodness of freshly picked summer strawberries. Enjoy!
26 Thursday Apr 2012
Posted in Cooking
Tags
Some time back, after being inspired by this Scottish lady, I tried for the first time to cooka whole chicken. It’s one of those things that took me a very long time before I tried for the first time, and also one of those things I’ll be doing a lot of in the years to come. I never imagined it to be as easy as it was. And now I’ll show the easiest way to make chicken.
Before we often bought store-grilled chicken. Already spiced, marinated and cooked. I used to love them as a kid, but the quality of them aren’t all that, and so I wanted an alternative. This was one of those days where we all came home form work/kindergarten and were just worn out. We had a slice of bread when we came home, and decided on a late dinner. Still keeping it simple, this is what we did:
We had chicken thighs, but these were in the freezer and frozen solid when we started cooking. Not the perfect start, but we work with what we have. Whip together a marinade of lemon juice, olive oil, salt, pepper, garlic, and rosemary. The marinade is good when it’s a little too salty and a little too acidic. Put it all in a bag with the chicken while chopping the veggies. Now put the oven to about 200 degrees. Chop potatoes, carrots, parsnips, and red onions in small chunks, the larger the chicken, the larger the pieces. Add a good dose of oil to a casserole and spread the chopped veggies to form a thin layer. Get the chicken out of the bag and try to massage in as much of the marinade as you can. Place the chicken atop the veggies, pour over some of the marinade and sprinkle over some rosemary. Place in the oven and cook until the chicken is done, the chicken should then be a little brownish on top, and when stabbed with a knife the liquid coming out should be clear and free of blood. The time in the oven varies from 20-30 minutes for room temperatured chicken thighs, an hour (or more) for frozen chicken thighs, to about two hours for an whole chicken (depending on the size). Turn the veggies every now and then if left in the oven for a long time.
This dish is so easy and so good. The chicken is tender and succulent, while the veggies caramelize and bring out the best flavours.
20 Monday Feb 2012
Posted in Cooking
Tags
Codfish, Food, Jamie Oliver, Pate, Recipe, Smoked trout, Yorkshire Pudding
Few inspire me more in the kitchen than Jamie Oliver. These days his show “Jamie Oliver’s Great Britain” is on and now I enjoy one show per week and try to take on some of the recipes as challenges. Last week I saw an episode where he made Yorkshire puddings. It looked easy enough but comments connected to the recipe online suggested it wasn’t as easy as it first seemed.
The dish was made as a starter with yorkshire pudding and a creamy pate with horseradish and smoked trout. I wanted to serve it as dinner and thus served it with crispy cod filets and asparagus.
The dish was divine! The combination of the soft pudding and the pate was incredible. The pate was a bit on the sour side, but I have a tendency to squeeze out more juice from a lemon than recipes seem to expect. Son used the pate to dip the cod, he wasn’t too fond of the asparagus, but the pate worked wonderful as a dip for that too. The yorkshire puddings were easier than expected and rose more than I expected them to.
The recipe for Jamie’s starter can be found here. The cod was simply dipped in eggs and breadcrumbs and fried in a non-stick pan with a wee bit of oil. The asparagus were treated to a few minutes in the pan as well, drizzled with a few drops of lemon juice and a sprinkle of sea salt.
