Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Thursday, 31 July 2014

tuna dip with feta and celery

Looking for a new way to use that box of canned tuna? I have made this tuna dip with feta and celery several times lately. We use it both for dipping carrots and cucumber, as a sandwich spread or in (store bought) tartlets like in the photo above. I prefer good quality tuna - from Spain, Portugal or Italy - in olive oil.

a big box of tuna (190 g)
50 g feta
1 tbs mayonnaise 
2 stems of finely chopped celery
a pinch of cayenne
a little bit of lemon
1 clove of finely chopped garlic
salt and pepper to taste

Mix it all well together. Enjoy!

Thursday, 20 March 2014

butternut squash soup

A while back, Irene and Nadja asked how I made my butternut squash soup. It was the first time I used this kind of vegetable, and to be honest, I'm pretty happy with the result. 

1,5 onion, chopped
4 cloves of garlic, chopped
1 tbs olive oil
700 g butter nut squash, diced
3 carrots, diced
1 dl red lentils
1 l water and fond cups or homemade stock
1 dl cream
2 tbs soya sauce
1 ts cumin

Fry onion and garlic in olive oil. Add diced butter nut squash, carrots, lentils, fond cups and water. Boil until vegetables are tender, puree. Add cream, soya sauce, cumin and pepper. Reheat if needed. Serve with homemade croutons.

Yield: ca 4 servings, depending on how hungry you are.

Wednesday, 26 February 2014

homemade kale pesto

Caroline asked how I made my kale pesto. This is how:

200 g (ca 130 g when stems are removed) kale
3 stems of celery, chopped
1 clove of garlic, chopped
50 g walnuts
0,25 dl olive oil
0,5 dl kale water
juice of 1/2 lemon
salt and pepper to taste

Remove the stems of the kale and cook it in salted water for a few minutes. Drain and keep some of the cooking water. Use an immersion blender or regular blender and purée everything until smooth. Makes about two of those Bonne Maman jam jars. Keeps in the fridge for a couple of days, freezes well. 

All olive oil instead of olive oil/kale water is also good. So is more walnuts, and fresh parmesan. The recipe above is my low fat version. 

Tuesday, 11 June 2013

a favorite salad: white beans, tomato and feta

This salad has become a big favorite in our house. It is adapted from this recipe by Sweet Paul

For a filling dinner for Sølve and me, I use

3 fistfulls of dry white beans
1 red onion, chopped
2 cloves of garlic, finely chopped
a bunch of tomatoes, chopped 
fresh parsley, finely chopped 
a pinch of dried chili 
feta, I use this 
salt and pepper to taste 

Cook the beans until tender. Fry onion and garlic in olive oil until soft. Add the beans if they need to be reheated (I normally cook the beans a few hours before I make the salad). Transfer to a bowl and add the tomatoes, fresh parsley, chili and crumbled feta. Mix well, serve while warm.  

The last time I made this salad, I also added some shredded store bought grilled chicken and chopped arugula - a brilliant addition! I have also added diced pan fried salami in the past, which also is brilliant.   

Wednesday, 5 June 2013

baked cod with creme fraiche mustard dressing and bacon

Sorry for this half eaten plate; I didn't plan on blogging the meal until it was too late to take a nice photo. 

Yesterday I made a dinner that both Sølve and I decided is a keeper. So to remember it, I decided to share my recipe - as always, not a very detailed one - with you. The recipe is inspired by this, which I found when googling "cod", "creme fraiche" and "bacon" - which were a few of the ingredients in our freezer/fridge that I wanted to use for a dinner this week. 

cod filets with seafood & fish spice mix from Santa Maria
(for Sølve and me I used 400 g of frozen cod filets)

a dressing made of 

spring onion 
green bell pepper
creme fraiche
plain yoghurt
salt and pepper 

Put the cod in an oven proof dish and cover it with the dressing. Bake until the fish is done - ca 20 minutes at 200 C. 

Serve with crispy bacon, roasted potato wedges and a simple mixed salad (I used arugula, tomatoes and creamy balsamic vinegar).

The next time I make this, I will use fresh cod filets + add fresh parsley to the dressing. 

Wednesday, 29 May 2013

a favorite salad: apple avocado

This apple avocado salad is one of my absolute favorites! It is brilliant with roasted salmon, as well as on its own.

As a side dish for Sølve and me, I use

1 avocado, diced
1 red apple, diced
1/2 red onion, thinly sliced
mixed lettuce, I prefer this baby leaf mix from Bama
balsamic vinegar, creamy version
walnuts, chopped

Mix it all together in a bowl. Enjoy!

Wednesday, 22 May 2013

parsnip soup

After the weekend we had a rather random selection of vegetables left in the fridge, so I decided to make soup for our Tuesday dinner. The parsnips were in majority, hence a parsnip soup - with a little extra.

4 parsnips
1 carrot
2 potatoes
1/2 onion
1/2 red onion
2 stalks of celery
6 asparagus in small pieces 
4 cloves of garlic
1 dl cream
1 liter water
2 stock cubes/fond cups (I used Maggi chicken fond cups)   
1 tablespoon of balsamic vinegar
ca 1 teaspoon of ground cumin
a pinch of dried chili
salt and pepper to taste
a lot of fresh parsley

Fry onion and garlic in olive oil. Add diced parsnips, potatoes, carrots, celery, stock cubes and water. Boil until vegetables are tender, puree. Add cream, balsamic vinegar, cumin, salt and pepper. Reheat if needed. Add asparagus and parsley right before serving. Serve with toasted bread with garlic parsley butter.

Yield: ca 4 servings, depending on how hungry you are.

Bonus: Sara liked it too!

Thursday, 2 May 2013

avocado tuna salad

This is a quick and simple salad that I find perfect as a sandwich spread. Normally I just make it with good quality canned tuna (in olive oil), avocado, a little lemon juice, Maldon salt and fresh ground pepper. This time I also added some diced cucumber and fresh coriander. Sølve likes a little mayonnaise in the mix; I think the avocado gives enough grease, if you understand what I mean.

To sum up, this is what you need

1 can of tuna (ca 100 g)
1 avocado, mashed
juice from ca 1/4 lemon
a piece of cucumber, diced
coriander, finely chopped
Maldon salt and fresh ground pepper, to taste

Mix it all together in a bowl and serve on a slice of bread, for example toasted whole grain bread. It is enough for 4-6 slices of bread, depending on how much you spread on each slice. 

Saturday, 27 April 2013

how to make a perfect boiled egg

Kodak Ektachrome E100VS, Canon EOS 500N

This is how I love my boiled eggs: Hard whites and mostly runny yolk, served on toasted whole grain bread with butter (the bread should still be warm when I spread the butter on, so that the butter melts), Maldon salt and fresh ground pepper. 

This is how I do it: Put the medium size egg straight from the fridge in a saucepan and cover it with cold water. When the water starts boiling, reduce the heat to medium and set the timer for 6 minutes. Remove from heat and place under cold running water for ca a minute. Peel and enjoy! 

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PS: Save $10 off my books until May 2

Saturday, 20 April 2013

super yummy chocolate banana muffins

I have posted a recipe for banana muffins before. Forget about that one - this one is so much better! I got the recipe from my mum, who got it from a colleague. It yields ca 30 muffins, but you can easily half the recipe.

2,5 dl sugar
2 eggs
2 well ripe mashed bananas
250 g melted butter
8 tbs milk
7,5 dl flour 
2 tsp baking powder
2 tsp vanilla sugar
1 tsp natron/baking soda
100 g dark chocolate 

Beat eggs and sugar until thick. Add mashed bananas, melted butter and milk. Mix. Add the dry ingredients and mix well to combine. Add chocolate. Or not. Plain banana muffins are also super yummy, especially with raspberry jam. 

Bake for about 15 minutes at 200 degrees Celsius. 

Wednesday, 6 February 2013

you win some and you loose some

My daughter Sara (15 months old) is no big fan of dinner at the moment. She eats sausages and whole grain macaroni, and that's about it. For the most part, she doesn't even want to taste new dinner foods. We don't give up trying though (even if the situation seems a bit hopeless sometimes...), so today I made soup. 

I made carrot soup with red lentils inspired by Molly's lentil soup (one of my favorite soups ever). It is very easy to make and really yummy. 

4 small carrots
1/2 red onion
1 clove of garlic
1 fistful of red lentils 
olive oil
ca 1 teaspoon ground cumin
a tiny bit of chorizo sausage 
1 stock cube
1/2 liter of water

Fry onion, garlic and chorizo in olive oil. Add carrots, lentils, cumin, stock cube and water. Boil until tender, puree, enjoy. 

After some luring, Sara did eventually eat a good portion of the soup. Score! Not at the table though. She kept walking back and forth to me, eating one little spoon full at a time. Maybe tomorrow she will eat by the table. 

In other news; I just spent two hours trying to get Sara to sleep. Poor little overtired girl really struggled to settle down tonight. I get so exhausted by situations like this! Luckily there will be dinner (made by Sølve) and a glass of red wine in a moment. Cheers!

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Something completely different: Just wanted to let you know that I have added word verification for commenting. Personally I find this thing annoying and sometimes I don't comment on other blogs because of it. But I get too many annoying spam comments every day, so I hope this will prevent it.

Tuesday, 15 January 2013

broccoli soup

I thought I would try to add a few more recipes to this space. I do after all cook a lot, especially in the weekdays, and sometimes I invent my own dishes - often based on recipes I have seen or tried before. The main reason I haven't added more recipes here before, is that I'm too lazy to write down a proper description of how to cook something. Hence, my recipes will not be very accurate. This might work for some of you - and not at all for others.

So, here is the broccoli soup I made yesterday. It is the first time ever I have made broccoli soup, and I must say I'm rather pleased with the result.

1,5 broccoli
1 onion
2 cloves of garlic
2 stems of celery
2 potatoes
1 liter of water
stock cubes
1/2-1 tea spoon black pepper
salt to taste
1/2-1 tea spoon ground cumin
1 table spoon balsamic vinegar
olive oil

Fry onion - until golden - and garlic in some olive oil in a large pot. Careful with the heat so you don't burn the garlic, because it makes it taste funny. Add celery, broccoli, potatoes, water and stock cubes. Cook until the vegetables are tender, ca 15 minutes. Puree the soup with an immersion or regular blender. Add salt, pepper, cumin and balsamic vinegar. Taste. Add more seasoning if desired.

Yield: ca 4 servings, depending on how hungry you are.

We had some leftover canned ham in the fridge that I pan fried and added to the soup. Plus we had toasted white bread with butter on the side.

Thursday, 2 February 2012

couscous salad

It started with a packet of intriguing tomatoes. I knew I wanted to make something with them that made their taste stand out; I didn't want to camouflage their taste too much. A simple tomato, mozzarella, basil salad crossed my mind. Instead I chose one of my go to everyday dinners; couscous salad.

- couscous made with a chicken stock cube
- pan fried diced chicken filet with lots of chili explosion spices (I love this spice mix - some day I should make my own version)
- those intriguing tomatoes
- a big handful of snap peas
- a half red onion, slightly fried
- a half yellow bell pepper
- garlic
- lots of fresh coriander
- a little bit of tasty, rather salty butter (Kviteseidsmør)

Wednesday, 18 January 2012

oreo balls

Kodak Portra 400, Minolta SRT 101

My sister Mari made these oreo balls (oreokonfekt in Norwegian) for Christmas - I was instantly hocked! They are so easy to make, any time of year.

1 pack of oreo cookies
1 pack of philadelphia cream cheese
200 g of dark chocolate
50 g of white chocolate

Using an immersion blender crush the oreo cookies. Mix oreos and cream cheese together. Make balls using teaspoons. Chill in the fridge for about an hour. Melt the chocolate over a hot water bath. Dipp the oreo balls in the melted dark chocolate. Using a sandwich bag with a tiny hole cut in one corner, decorate the chocolate covered oreo balls with white chocolate. Keep them in a chilled place.

PS: You might find's description useful too.

Thursday, 7 October 2010

apple muffins

A couple of weeks ago my mother-in-law brought us three big bags of apples from Åsly. Since then our kitchen has been like an apple muffins bakery. I have served these muffins to lots of people and everyone loves them. Here is the recipe.

Start with marinating the apples. I'm not sure how many I used; 5-6 maybe. Cover them in sugar, cinnamon, the juice from half a lime and a splash of cognac (I used Braastads new organic cognac). Brown sugar, cinnamon and lime is also a good mix.

Mix 250 grams of butter (room temperature) and 250 grams of sugar until... looks like this. Put the bowl in the sink with warm water to make the mixing a little easier.

Add three eggs. Stir until it's all well combined.

Sift in 250 grams of flour, 1 tsp. of baking powder and 1 tsp. of vanilla powder, and stir well until it's all combined.

Fill the muffin cups about half full,

and add as many apple cubes as possible. Use your fingers and push them into the dough.

Bake for about 25 minutes at 200°C.

Yield: ca 24 muffins, depending on the size of the muffin cups. You can also make a cake of it. I think a 24 cm springform pan is a good size, and it should bake for a little longer than the muffins; 45 minutes maybe. Both the muffins and the cake freeze very well.

Sweet regards from your muffin princess, Astrid


Thursday, 30 September 2010

chocolate mousse

This is my go-to chocolate mousse recipe. It's quick, simple and really delicious. I got the recipe from my mom, who got it from... I don't know. I have adapted it a bit from my mom's original handwritten copy; I use very strong coffee instead of orange juice or some kind of other liquid, which could for example be cognac or whiskey or any other kind of liquor that goes well with chocolate.

100 grams chocolate (70 % cocoa)
2 tbs strong coffee
3 eggs
3 tbs sugar
2 dl cream

Melt the chocolate with the coffee and let it cool down. Whip egg yolks with sugar. Add the chocolate. Whip egg whites until stiff. Whip the cream. Carefully mix it all together. Put it in the fridge for a couple of hours.

Yield: 5 cocktail glasses

Sunday, 19 September 2010

the red deer dinner

This Sunday dinner was special.

Sølve’s colleague Asbjørn up in Stjørdal is an eager big game hunter. In the hunting season he more or less lives in his hunting lodge. He gets up at dawn and hunts for a few hours before he heads to the office. Everyone knows that he caught something nice when he grins like an idiot in the morning.

At least this is how the story goes according to Sølve.

For a hunter the sirloin of his prey is not just any sirloin. To prepare and serve a meal with this sirloin is the culinary equivalent of hanging the prey’s antlers on the wall. Therefore Sølve and I feel especially honored and privileged that Asbjørn gifted him this red deer sirloin that we had for Sunday dinner.

Before starting the preparation of the meat, it was slowly defrosted in the fridge over night, and then it lay in room temperature for half a day. Sølve cut of the tendons off the meat and sprinkled it with black pepper. Then it rested on the kitchen bench while he started the sauce.

Since autumn has arrived, it felt natural to include mushrooms – chanterelles, creminis and oyster mushrooms – as a side dish. For the sauce Sølve took half of all the mushrooms, chopped them and slowly fried them in butter on low heat. For the last couple of minutes he added finely chopped shallots and about 1 dl of Madeira. Mushrooms were the main ingredient in the sauce, but Sølve also used finely chopped Jerusalem artichoke. He added it with the Madeira + one finely chopped carrot and a fistful of finely chopped leek. Then he added 3 dl of cream and 2 dl of game stock and let it all simmer and reduced it to ca half. The main herbs in the sauce were fresh parsley and tarragon. Finally the sauce was topped off with a splash of Braastad’s organic cognac and fresh ground pepper, and then Sølve used a hand blender to make the sauce smooth.

While the sauce reduced, Sølve seared the meat before it was roasted at 60 ºC for about 2 hours. He had some butter on top of it so it wouldn’t go dry. When the meat reached 40 ºC Sølve took it out and let it rest. He then let the meat roast at 120 ºC until it reached 53 ºC. While it rested on the kitchen bench it rose to 55 ºC, and it fell to 54 ºC before it was cut and served.

While the meat roasted, Sølve slowly fried the mushrooms and boiled potatoes.

Rowan berry jelly would have been perfect with this meal. We totally forgot to buy it (or make it…), but the cherry tomatoes gave a bit of the same effect.

And voila! a most excellent dinner was served.

Thank you so much again, Asbjørn, for giving us the fantastic red deer sirloin for this meal! Hopefully next time we can enjoy a dinner like this with you.

Tuesday, 23 February 2010

my stew

A favorite dinner this winter has been various vegetable stews, with or without meat. They are healthy and easy to make, and are excellent for leftover dinners. In my opinion they even taste better the next day. Yesterday I made a spicy version and here is how I made it:

- diced root vegetables: potatoes, swedish turnip, carrots, onion and celery root
- water enough to cover the vegetables + stock cubes
- 2 cans of tomatoes
- spices: garlic, a small red hot chili, herbs de Provence, Worcestershire sauce, pepper
- meat from the freezer, I think it was sirloin of beef, pan fried with chili explosion
- let it simmer until the vegetables are done

The rest of this week's dinner menu will of course be posted on Sunday.

Btw, the bowl is a thrift store find; an old Figgjo Flint piece.

Monday, 25 January 2010


Christine of the cool Norwegian blog gun hip, swollen lip asked me for my aioli recipe after I posted this. I use a recipe from Anna Bergenström's book God mat, and it goes like this:

Press 3 cloves of garlic through a garlic press into a bowl. Add 2 egg yolks and stir. Carefully add a small stream of ca 2,5 dl olive oil. Continue to stir (I use a handheld electric mixer) and make sure that the yolks and oil don't separate. Add a little bit of salt, pepper and lemon juice to taste.

Photo by my sister Mari

PS: Check Wikipedia for more information about aioli.

Sunday, 24 January 2010

chocolate fondant

I made chocolate fondant for the first time today. I must admit that it's not my favorite dessert, but since Sølve loves it so much (he doesn't really have a sweet thooth) I thought I would give it a try.

I used this quick and simple recipe. The first batch was no success. I used muffin cups that were too small, so the fondants turned out over-cooked and weird. The second batch that I baked in ramekins was almost perfect (photo above), but I would like the centre to be more runny. Also I think they tasted a little dull. Maybe this Gordon Ramsay recipe is better?

Do you have a good chocolate fondant recipe?

Btw, I know we need vanilla ice cream with the fondants next time. Mmmm!


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