Friday, June 29, 2007
Thursday, June 28, 2007
Wednesday, June 27, 2007
Every day I get inspiration from Ilva at Lucullian Delights, and a few days ago Ilva gave us the recipe of a zuccini salad. I bought a squash today and decided to use her idea as a beginning, but made my own changes. So out of that came a "squash with honey fried pinenuts" which I served as a starter out at The Blue Table for today's dinner.
Tuesday, June 26, 2007
Monday, June 25, 2007
Friday, June 22, 2007
Thursday, June 21, 2007
Monday, June 18, 2007
Saturday, June 16, 2007
And in between our working we had a lunch break out in The Blue Garden with left overs from yesterday's pasta salad.
Friday, June 15, 2007
I am making a cold pasta salad to send with them to the party. The herbgarden is growing so fast these days, and we are feasting on herbs at every meal now.
With the cold pasta I mix leeks, tomatoes, green iceberg salad and a good collection of fresh chopped herbs. Then I added olive oil and Maldon salt. A simple and perfect meal which can be eaten alone, or with meat and sausages from the grill.
Tuesday, June 12, 2007
Sunday, June 10, 2007
Saturday, June 9, 2007
Sunday, June 3, 2007
There is still always food to prepare though, and I stick to my slow food philosophy, trying to buy as little ready made (fast food) as possible. And now, with the herbgarden bursting with fresh herbs in a choir of sweet fragrances, it is so much fun to make healthy food.
With fried fish, like the pollock we had the other day, I make a cocumber salad which we all love. I have learned to make alot, and when the meal is over there is never any leftovers.
I make a fluid of vinegar (made last autumn with herbs from The Blue Garden), water, olive oil and (alot) of sugar. Then I add chopped herbs "of the day", the one in the photo has chives. One or two cucumbers are peeled and cut into very thing slices using the Norwegian invention "osthøvel". Cover the cucumber slices in the vinegar and let it rest some minutes before eating.
It is perfect with fish and potatos and a little (or alot) of sour cream/rømme.