Sunday, December 30, 2007
We are now back to normal, everyday life.
A bread dough is set to rise, we have had breakfast, Terje has been out skiing, I've done my excercise on the exercise bike down in the basement, some leftover sweet foccasia is put in oven to get soft and warm and I am brewing a cup of coffee. Ski jumping from Germany starts in the TV, and I have a pile of books to enjoy.
And I am making plans for how I want The Blue Café to
develop in the coming year.
Next week-end The Blue Café is celebrating its first anniversary.
Saturday, December 29, 2007
Friday, December 28, 2007
8 years in a row my parents hosted their huge Christmas party there. Then my granddad died and no party was held.
Thursday, December 27, 2007
Monday, December 24, 2007
I send you my Christmas greetings with this Christmas car filled with gift.
As our tradition is, we decorated our tree yesterday, on "lille julaften" (Little Christmas Eve). We always do this together as a family, using ornaments we have collected through our 28 years of marriage. Most of them are handmade, and the girls find them a bit out of date. This year they had a wish - "Mom, can we decorate the tree with more modern stuff? You are always so old fashioned, sometimes we wonder if you were born before God!"
Now I have been to the Salvation Army's shop and bought 50 shining red baubles, and everyone loves the tree.
We are preparing for breakfast now. For lunch we will have rice porridge with one almond hidden and a gift for the one who finds the almond. Later comes church and home to the traditional Christmas dinner, opening of gifts and dancing around the tree singing the old carols. The day will end with all of us wrapped up in comfort blankets around the fire with new books and cds.
Friday, December 21, 2007
- the book will be only in Norwegian (though of course if you all write to IKO (my publisher is the second one), they might think otherwise
- it is my first book
- it is hardcover and in full colour print
- it can be ordered from IKOs webshop in a couple of weeks
- the title of the book is "40 dager - fra karneval til oppstandelse" (40 days - from carneval to the rising
- yes, I have started my second book......more about that later
Thursday, December 20, 2007
Terje and I gather our energy, count our blessings and feel thankful for every precious moment. I know I will be exhausted when January comes, but believe me, it is worth it.
The Blue Café is busy these days, but there is always room for one more around our table.
Wednesday, December 19, 2007
Herring in a sweet and sour sauce is perfect on home made bread, and can be eaten any time of the day. I always make alot, fill glasses and have several Christmas presents ready at once.
And while enjoying your tasty bread you are welcome over to Britt-Arnhild's House in the Woods. But be careful so you don't spill sweet and sour sauce on your laptop.
Tuesday, December 18, 2007
Monday, December 17, 2007
When I made coffee for the rice balls I mad a whole pot, and in the mail today I got the December issue of Food and Travel. Letters will have to wait.
Sunday, December 16, 2007
Friday, December 14, 2007
Safron is needed to get the right yellow colour of the lussekatter. Usually I buy it at the apotech and it costs a fortune for the half gram I use. But right now I have several grams which my sister in law bought in Greece last summer. I use the same dough as I use for sweet rolls + a little saffron for the yellow colour. The rolls shall be formed in different ways, every form has its own name according to different Lucia attributs.
Melt the butter and add water to have a fingerwarm fluid, add the yeast and let it melt.Mix flour sugar, salt and saffron, and add the fluid. Knead well, I use an kitchen aid. Let the dough rise for about 45 minutes.
Form the lussekatter or roll them out. Let rise for another 30 minutes.
Bake in 225C for about 12-15 minutes.
Wednesday, December 12, 2007
Terje was busy in the kitchen most of last night, making fruit juices (from berries from the freezer), so it was late when I finally could start baking, and the cake was finished just before I went to bed. Too late to taste it then. But this morning I had a piece for breakfast, with "brunost" (brown goat cheese - we Norwegians almost live on goat cheese,LOL)
Why is it that Christmas cakes always taste better before Christmas?
Mix butter and sugar well, Add one egg at a time and mix well. Mix flour and baking powder, and the liqueur and diced figs.
Bake at 175C for about one hour.
Do you have a fruitcake recipe to share?
Tuesday, December 11, 2007
Monday, December 10, 2007
Baking from my Home to Yours by Dorie GreenspanProlific baker and cookbook writer Dorie Greenspan was once told by Julia Child that they got on very well because they were both home cooks. This is of course believd by Ms Greenspan's culinary pedigree - she has been in the kitchens of the great chefs Pierre Herme, Jean George Vongerichten and Daniel Boulud. Her numerous collaborative and solo works are multi-awarded and tend to favour stylized Parisian pastries. Her newest outing, Baking From My Home to Yours, published last year and now widely embraced by bloggers all over, is perhaps the tome that many occasional bakers will find to be the most familiar and accessible. It has become my one favourite baking cookbook.Leafing through the gorgeously photographed pages, I honed in on her Best Chocolate Chip Cookies. I set out to bake a batch:
True enough, these are exquisite enough and deserve being called the "best." They are moderately thin, crunchy around the edges but substantial and chewy at the centre. They are also very of the moment: lately, I have been noting that high-end bakeries are retiring their puffy, chewy, doughy cookies in favour of these thin, craggy-edged beauties. Ms Greenspan provides the recipe for these cookies on her website.
Once in a while, one may want a treat but without all the fuss associated with making a cake. The Dressy Chocolate Loaf is as easy as it is delectable.
After creaming butter, sugar, and eggs, one adds sour cream and the sifted dry ingredients. I counted three, maybe four, steps. Follow this up with an even easier sour cream ganache, then you'll have something that is the epitome of beautiful simplicity. Which is probably why Ms Greenspan loves this recipe - it appears in another of her cookbook as "Chocolate Midnight." A recipe can be found in Cooking the Books.Of course, what good is a cookbook without its show-stopper cake? Without a doubt, the one cake to trump them all is her Devil's Food White-Out Chocolate Cake. This is shown on the cover of the book, and here is my rendition of it:
Wednesday, December 5, 2007
Salmon suited me perfectly, and being a lover of traditions I must confess that I rather go for salmon than taco, which is not Norwegian at all, but a dish our kids have loved for years :-)
More about braised salmon or braised trot, which I make the same way, can be read here, so what I will do here today is to post a recipe for our cucumber salad.
pour the fluid over the cucumber slices