About the joy of cooking and baking in a Norwegian kitchen.
Saturday, November 3, 2007
Warm and sweet foccaccia
In pouring rain, Terje and I was out in the garden this morning to do the very last winter preparations. Now the garden is ready for winter.
The rain made us freezing all through our bodies, and as soon as were finished I went in to make a sweet foccaccia. Originally I got my foccaccia recipe from Ilva's food blog, and I make it several times a week. Sometimes topped with salt, or olives, sundried tomatos or whatever I have at hand. Other times I am in a more sweet mood and top it with sugar, almonds, raisins, berries or other sweets.
I love a rising dough in a warm kitchen. Love the anticipation of the fragrance I know will fill the house when I start baking the bread, love the anticipation of a meal, alone or with family or friends.
Todays foccaccia was topped with olive oil, sugar and almonds. I still have almonds left over from last Christmas, and will use them before I start shopping alot more for this year's Christmas baking.
Still hot, the foccaccia is served on plates handpainted with Provence memories of a dear friend of mine.
3 comments:
Anonymous
said...
how i would like to sit at your table on a sunday morning, enjoying the fres baked focaccia and....mozart!!
I live in Trondheim, Norway with my husband and two daughters. Two boys have moved out to create their own homes. I work full time, and have alot of interests, but there is hardly a day when you don't find me in the kitchen, playing with old and new recipes. And if I am not to be find it the kitchen, take a look in The Blue Garden. I am a member of the Slow Food movement and a supporter of the Slower Life.
You can contact me at: knitwoman1958@yahoo.com
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In pouring rain, Terje and I was out in the garden this morning to do the very last winter preparations. Now the garden is ready for winter.
The rain made us freezing all through our bodies, and as soon as were finished I went in to make a sweet foccaccia. Originally I got my foccaccia recipe from Ilva's food blog, and I make it several times a week. Sometimes topped with salt, or olives, sundried tomatos or whatever I have at hand. Other times I am in a more sweet mood and top it with sugar, almonds, raisins, berries or other sweets.
I love a rising dough in a warm kitchen. Love the anticipation of the fragrance I know will fill the house when I start baking the bread, love the anticipation of a meal, alone or with family or friends.
Todays foccaccia was topped with olive oil, sugar and almonds. I still have almonds left over from last Christmas, and will use them before I start shopping alot more for this year's Christmas baking.
Still hot, the foccaccia is served on plates handpainted with Provence memories of a dear friend of mine.
3 comments:
how i would like to sit at your table on a sunday morning, enjoying the fres baked focaccia and....mozart!!
Only cigadas are missing...
Has Marta still got that little box - to create the atmosphere...?
Hi nice reading youur post
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