Fishing pollock

Earlier today I told about our "gone fishing" Saturday night over in my House in the Woods. We got six pollock, and the other day it was time to make a dinner out of them.

While I made a cold potatosalad and a green salad fresh from the herb and vegetable garden, Terje braised the fish. He always make braised fish taste like some pieces from heaven. I don't know how he does it, I have tried and tried, but never get the same wonderful, spicy taste as Terje does. I believe he has learned the secret from his father :-)

If you are a regular reader of my foodblog you know that we love fish in The Blue Café. And when the fish is selffished and prepared by Terje - nothing can beat it!

Living in the garden

Perfect summer tempertures are finally here. The Blue Garden is bursting and The Blue Café is busy outdoors. The waffels are eaten almost before they are finished. If you want a heart or four you have to hurry.

Living the cabin life.

The Blue Café has had a quiet time. I have been in England a week, (more about this can be read in my main blog) and we have spent Whitsun week-end at cabin. We started our time there with a barbeque Saturday night, and here are a few photos while waiting for more activity in The Blue Café.

Simple supper

Little time for cooking, little time for blogging. A friend agg covered with fresh chimes is a perfect solution.

Table set.

As often happens when we have a full house for dinner - there was no time for photographing. So all I have from our Syttende Mai dinner is this photo :-)

Cream for Celebration

May 17 is the birthday of Norway with celebrations all over the country from early morning. We have a traditional dinner which I will blog about later, but I thought you might enjoy this sweet dessert. The dessert, which I call Angel Cream is originally for my Lent book and the indigo week in the Rainbow Calendar.

Whipe cream with a little sugar. Catherine Mary asked about the translation of 2 dl cream in my last blog. 2 dl (deciliters) is 2/10 of one liter (how much is that in the American measure?), and cream, well, that's the thickest part of the milk, what you skim off the top of the milk when it's fresh. That's the best translation I have. Can anybody help me with a better one?

Back to the angel cream. Fill whiped cream in a glass, I couldn't resist using my new rose cup for the book photograph. Top with rice (do you call it puffed rice?) and blueberries. And a little sugar if you want it sweeter. Happy May 17. Nice to have you celebration with us.

Recipe for a yellow week.

My upcoming book, which I've already mentioned here, will be in Norwegian only. As far as I know there are mostly English-speaking readers here at The Blue Café (any Norwegians around?), and this means that you will not be able to read the book. A pity for you of course ;-)

I will give you a little peak though, sharing a few of the recipes I've created for the Lent Rainbow Calendar. Let's start with this Yellow Vegetable Soup which tastes heavenly.

One rutabaga and four carrots are peeled and cut into small pieces. Boil in salted water till they are soft/al dente. Make a white sauce of 2 tablespoons (ts) butter, 2 ts flour and 1 1/2 liter broth. Mix 2dl cream and 2 egg yolks and add this ti the broth. Warm, but not let it boil, untill it starts getting thicker. Add the vegetables, salt, pepper and parsley.

I know I am terrible when it comes to translating my recipes into English........I hope you can understand what I mean. Good luck.