Wednesday, January 31, 2007
Tuesday, January 30, 2007
Monday, January 29, 2007
Sunday, January 28, 2007
Bake out and form a kringle/wreath. This is difficult for me to explain in English - what about some Norwegian :-) Well, knead out a flat long retangle and fill with bitter, cinnamon and marzipan, roll together and form a circle, cut and form the "klippekrans" as seen on photos.
Friday, January 26, 2007
We were three around the table, but our youngest daughter is not a fan of avocados. Instead I surprised her with a plate of what I know is a favorite of hers, salted Ritz biscuits and grapes.
Sunday, January 21, 2007
Saturday, January 20, 2007
It is an old tradition here in Norway to eat rice porride for lunch on Saturdays, and so it is in our family. I have posted about this tradition before in my House in the Woods, but since it is Saturday today and since I want to make this a food blog where I post about Norwegian traditions, I am repeating it here.
Risengrynsgrøt (rice porridge)
2dl rice (special porridge rice)
Boil the water with a little salt, and the rice. (We buy rice specially prepared for porridge here in Norway, I have never tried making the porridge with the rice we usually eat for dinner). Let the rice boil nn a moderate hot oventop till most of the water is boiled into the rice. Add the milk and heat to the point of boiling. Let the rice boil on low temperature for 45 minutes.
Another way of preparing the porridge is to make what we call Dynegrøt or Quilt Porridge. Follow the description abow untill the rice and the milk has started to boil. Remove from oven and wrap the casserole in a quilt. Leave in there to sleep for 3-4 hours, add a little milk and heat till the point of boiling, and the porridge is ready.
We eat the rice porridge with a dash of butter, sugar, cinnamon and raisins.
Thursday, January 18, 2007
My daugher was thrilled, and right away had a feast with her younger sister.
I am home this week, with the rest of the family busy with work and school. Which means I make lunch only for myself, and I have alot of time to do so. Everyday lunches in Norway is actually quite a boring affair, we have the so called "matpakke" - foodie bag, with a couple of pieces of bread with cheese or ham. It is okay when you are hungry enough, which I always am at 11.30am, but nothing to stimulate your appetite :-) - remind me that I must make a "matpakke" blog entry here one day.
But back to my solitary lunches. Yesterday I became hungry as usual around noon, and decided I wanted to make something more creative than a couple of pieces of bread with "brunost" (which is brown goat cheese, sweet and very, very Norwegian). Chasing the fridge I found a few leftover mini salamis from my daughter's gift, and decided to use them in a frittata.
Hence: Frittata with a touch of friendship.
I cut the salamis into small pieces and friend them in the pan with virgin olive oil, leek, garlic and onion. After a few minutes of frying I let this stuffing rest in a bowl while I made the frittata of two eggs, salt, pepper and paprika. Carefully not to burn it I fried the frittata on both sides. When finished I put the stuffing on top, folded the frittata in two, fried a few pieces of French bread and .......
Friendship and food are strongly connected. I have a good friend in Austria, Dagmar. She lives in a huge dairy farm with her family, and in February last year I was invited to come and visit. Dagmar and I took the train down to Venice together for a wonderful week at the carneval, and I spent on week at the farm in Austria, starting the book I am writing about Lent. Enjoying family life with Dagmar, har husband and their four kids.
I will never forget all the great and tasty homemade food I got during this week. Dagmar has a huge countryside kitchen, a kitchen also used as a family room where she gathers the family around her. I spent hours sitting down at the huge table in this cosy room, watching Dagmar create one of her traditional dishes, chatting with the youngest daughter, learning to make Tiramisu from one of the grown up daughters, meeting Dagmar's parents, being part of the family circle during meals........Memories which will stay with me.
The week after Christmas we got a huge box in the mail, delayed because of customs. A box with Christmas gifts from Dagmar and her family. Among the gifts and treats inside the box was a Christmas fruit cake. Beautiful to look at, a heavenly taste. Almost as soon as the box was opened, I made a pot of coffee for Terje and myself, and we sat down to enjoy the first two pieces. Mmmm. We both love it! The cake is filled with figs, and has a very rich taste. And as you all can see, it looks beautiful. I have sms-ed Dagmar to ask if the cake has a special name, but she just calls it a fruit cake. For me it has become The Cake of Friendship.
I wish I could share a piece of Friendship with all of you.
Monday, January 15, 2007
We love wok, and even more because it is a good way to treat vegetables without killing their freshness nor their vitamines. It is fast and easy to make, and at the same time you get this good feeling of a home made slowfood dish.
Sunday, January 14, 2007
For the foccacia I used the same recipe as I gave you a few days ago, Foccacia Dolca con Mandorle, but instead of sprinkling the dough with sugar before baking, I used a small glass of marinated olives.
A rich foccacia doesn't need anything else, but taste the best eaten plain, still hot from the oven.
Saturday, January 13, 2007
When I started this food blog I was hoping that I could post every day. What I forgot then though was that my life is often very busy with travels, and during many of my travels I don't have my laptop with me.
I have been away for two days now, with no time for cooking and no time for blogging. But now matter how busy you are you have to eat, and herb marinated salmon, vegetables, a sweet and sour cucumber salad and a heavenly white sauce is worth travelling for:-)
I got mine at the small island of Tautra in the Trondheim Fjord where I spent Friday. I am planning a seminar there in June, and went there with two colleagues to do some planning. After dark and wet days the weather god gave us a perfect, low winter sun, and the earth covered in a thin film of snow. Tautra has a monastery with Cicterciencer nuns, and I am going back there in a week to stay for five days. Will be living in the monastery's guesthouse, following their prayers, walk, read and write.
Thursday, January 11, 2007
I really am no good in translating recipes, nor in explaining in English how I cook. I am actuelly not very good doing it in Norwegian either, as most of my cooking are made from recipes filed in my head only. But I'll give it a try.
Melt a tablespoon of butter and mix it with two tablespoons of flour.
Stir and let it be warm all through.
Add milk and then water from the cauliflower which you are boiling in a separate pot, just a little at a time.
For my soup I added about 2dl milk, then 5dl of salted water.
Add salt and pepper, small dices of sausage, and cut the boiled cauliflower in small pieces and add.
Let the soup boil for a few minutes. Serve warm with bread and water.
Let me know if my explanations are good enough. And please give me better English works if I mix up words here :-)
Enjoy the blues.
Tuesday, January 9, 2007
The last Christmas cake I am making this holiday season is an icecake, still only with leftovers of course:-). I crunch some Christmas cookies and spread them in the bottom of a Spode Christmas Tree bowl, then I make the cake using eggs, sugar, cream cheese, an orange and whiped cream.
The cake will have to spend the night in the freezer, and oh, la la, the next day you have the most yummy dessert. And Christmas is all dreams and good memories to live on untill next year.
Monday, January 8, 2007
Sunday, January 7, 2007
Here in Norway potatos have always played an important part in the kitchen. When I was a girl there was hardly a dinner without a casserole with boiled potatos. Nowadays pasta, spaghetti and rice are becoming more and more popular, but potatos still play an important role in my kitchen.
Christmas is over and the freezer, the fridge and the coldroom in the basement are filled with leftovers, calling for my creativity to make new meals. A challenge I can't resist. Yesterday it was time for leftovers from the New Year's turkey, and I decided to make a dish with potatos baked in cream and cheese.
Cream and cheese potatos.
8 potatos, peeled and sliced
Pieces of sliced onion and celery
Cover with a mixture of cream and milk. Bake in oven, 225C for half an hour. Cover the dish with cheese and bake for another 20 minutes.