Ever since I was a little girl I have loved food, loved eating and loved everything that comes with a nice meal: the candles, the tranquility, the time we share, the linnen napkins, the conversations and of course the food itself. A break in everything else happening in life. A kind of time-out. Growing up in a family with two older sisters and a mother who´s as passionate about food as myself, it was troublesome for me to get into the kitchen. I read cookbooks in bed since I was four and I loved watching food programs on television but I actually never helped out in the kitchen at home until I was grown up. I made food in secret while I was alone in the house and thought by my self -one day I would make a lot of food as well. So i did! The best days Im now spending cooking for a whole day in my kitchen. I love to have guests and cook for a social and hopefully lovely meal in the evening.
After moving to a farm, I have been even more passionate about the ingredients and where they come from, the culture and traditions. Having a farm is the perfect opportunity to grow your own vegetables, to use ingredients you know everything about. Its better for the environment and it seems like the only right thing to do -when you have the opportunity to do it. I prefer using the seasons and when I make food I normally pick the ingredients I would like to use and then make something out of it. Im not always planning what to make and I love to experiment -quite often with just a few commodities. Food is fun and making food should be a pleasure, either if you have plenty of food or not.
Liker du karamell? Da kommer du defintivt til å like denne desserten. En vaniljepuddingkremaktig deilig dessert toppet med salt karamellsaus. Perfekt på Valentinsdagen!
English text in the end
Gløgg trenger ikke bare å være en juledrikk. I Frankrike, Italia, Tyskland og Sverige drikker man den hele året, og ihvertfall hele vinteren. Her er en variant som passer perfekt etter en skitur eller en dag i bakken. Vil du ha den uten alkohol, kan vinen byttes ut med en solbærsaft som ikke er for søt.
English text in the end
En deilig dessert som selvsagt kan brukes både sommer og vinter, men jeg synes den passer ekstra godt når det brenner i peisen og er kaldt ute.. og helst etter en lang søndagsmiddag med kjøtt som har stekt på svak varme hele dagen, kanskje litt suppe og et glass vin... etter en skitur. Har du ikke peis; tenn stearinlys! Mange!
English version is in the end.
Middagsgrøt høres muligens rart ut, om du ikke kjenner til det fra før, men dette er en veldig gammel Skandinavisk rett som fortjener å hedres litt på nytt.
Perfekt kost for nordboere!
English version in the end
I Sverige spiser de semlor hele vinteren. I Norge kun i forbindelse med fastelavn. I Sverige spiser de den med mandelfyll og pisket krem.
I Norge med krem og/eller syltetøy. Jeg foretrekker helt klart den svenske varianten. Både fordi jeg synes de smaker bedre og fordi jeg helst vil spise dem ofte.
Er du glad i grønnkål? da er dette pizzaen for deg!
Do you love kale? Then this pizza is for you! You find the English text in the end
Vintertid er suppetid! At den er fargerik i tillegg er jo bare et pluss.
The English text is under the last picture
Superraske og sunne scones som du, lett som en plett, lager til frokost, lørdagsbrunsjen eller som tilbehør til suppe
English version is under the picture
En fin julesalat som passer til både ribbe, pølser, juleskinke, fisk, kalkun og hva du ellers måtte ha på julebordet i romjulen. (for the English recipe: scroll down, it´s under the Norwegian recipe)
This oh so nice italian Christmas cake is a pleasure to eat and to look at. Double the recipe, wrap one in beautiful paper and give it to a close friend.
Beeing like a potato, in Norway means that a person can do many different jobs -they are versatile. No wonder the potato is used in this metaphor; the potato can be used in so many ways! Gnocchi is one of them and one of my favourites...
En kake til en sjokladeelskende mor som hun fint kan dele med alle i nærheten (hvis hun klarer). Den stekes i tre kakeformer, så det er lurt å ha det klart før du begynner.
English text in the end
In Norway we have a long porridge tradition. I love all kinds of porridges and can also find reasons for eating it in the middle of the summer!
I have always liked chocolate cakes and I thought I had been eating the best one. I did not. This is the best one. It must be!
This lovely cake from Piemonte (Piedmont) in Italy is a classic traditional autumn cake. I took the tradition with me back to Norway after a visit last year.
In Norway we have a traditional dessert called `tilslørte bondepiker`(veiled countryside girls). This version is quickly made and has a bit more of all that is good ..
This wonderful dessert was made for Queen Maud of Norway in 1906. It is creamy and delicious and I would eat it every day if I could. I have an issue about creamy desserts...
At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job.
A soft, juicy wonderful cake filled with raisins and lots of carrots.
A lovely lunch, first dish or use it with meat or fish as a main course. When we have this in the kitchen garden, we can actually pick the brussel sprouts in the middle of the winter as well. They even survive the snow!
Perfekt vintermat for kalde dager!
The perfect winter food (english version in the end)
A good way to use the broccoli stalk. Eat it as lunch or appetizer.
A nice and fresh alternative to the famous sister Aperol spritz
Meatfree day? make the mixture today and you´ll have a quick dinner tomorrow
A wonderful and quick appetizer with plums, mozarella and mint