A PASSION-ATE PANNA COTTA

Yogurt vanilla panna cotta with passion fruit syrup - if I had to choose my last dessert ever - this receipt is high on the list. 

I made this the other weekend for the first time, and it is inspired by an Australian receipt. It is not made  like a traditional panna cotta, because the cream is not heated with all the ingredients. I think this way is simpler and there is no way you risk the gelatin from separating from the rest. This is a dessert you can WOW your guests with!

You need for 6 people:

Panna cotta:

6 dl cream

2 dl natural yogurt

8 table spoons of honey

Seeds from 1 vanilla pod

5 gelatin sheets softened in water

Syrup: 

8 passion fruits

Juice from 1 lime

1,5 dl sugar

1 dl water

How to:

Whisk the cream until it is half-part thickened and add the yogurt. Heat up the honey with the vanilla seeds and add the gelatin. Stir until the sheets have melted. Then add the honey mixture into the cream base and whisk until it is smooth. Pour the panna cotta mixture into your chosen moulds. Leave in the fridge for 4-5 hours until it has hardened. 

20 minutes before serving make the syrup. Add all the ingredients into a pot and simmer until thickened. It takes about 10-15 minutes. Cool off so it doesn't melt the panna cotta. When it has reached an ok temperature pour the syrup over the panna cotta and serve. 

Good luck and ENJOY!

xxx 

SEASON FAVOURITES

Thought I'd share with you some of my recent favourites....

I love fresh flowers, and this season hydrangeas are a big hit! It is so beautiful in its own glory. Just put it in a clear vase and it does its job!

Another favourite is to serve your guests these ones when they arrive at your dinner party or simply for some drinks. Creme fraiche, pomegranate seeds, smoked reindeer meat and rosemary on a savory cream cracker. YUM!

Here's a little something else I like to serve. It is very decorative as well which I like!

A splash of colour to your outfit when the days are getting colder and darker is a MUST!

And a last favourite this season is to enjoy a good beer. There are so many out there now, so next time you are picking up your normal brand or type - try something new! Micro breweries are popping up everywhere, its very exciting. My favorites are pale ales, weiss beer and IPA. Try one:) 

Have a good autumn!

AUTUMN CHICKEN

AUTUMN calls for hearty food and this Norwegian classic "Kylling frikasé" is not only that - it is also very very yummy. Be prepared to spend a few hours in the kitchen for this meal though, cause it calls for some preparations. However, long cooked food is very healthy and all the goodness in the vegetables and meat are left in the stew.

You need:

1 large fresh chicken around 1,5 kg

6 carrots

water

peppercorn

5 shallots

3 dl of chicken stock

1/2 handful of fresh thyme

3 bay leaves 

3 parsnips (pastinakk)

1/2 celeriac (sellerirot)

3-5 parsley roots (persillerot)

1-2 large handful of leaf parsley

flour

salt and pepper to season 

How to:

First part the chicken. You first remove the legs - use the knife and find the joint. This is where it is easiest to cut. You can cut the rest of the chicken in two, yet you can just put it whole into the pot. If you want to filet it more - you can follow the breast bone and remove both breasts. Add it to a big pot as I have below and add one carrot, the shallots, the bay leaves, peppercorn and thyme. Fill it with water so it covers the chicken. You can also add some chicken stock for extra flavor. Leave to boil for 45 minutes. 

While the chicken is cooking you can prepare the rest. Peel all the root vedge and cut them into nice similar sized cubes. This will help them cook at the same time.

When the chicken is finished you strain the stock that has been created by the chicken etc. This liquid is like heaven! You add all your chopped vedge into this stock and leave to boil on low heat for 5 minutes. While this is happening remove the chicken flesh from the bone and cut into nice bits. It is mainly the breast-filets you will have to cut. 

When the vedge is done, strain them and leave aside. Take a glass with a lid and add 3 tablespoons of flour and 1 dl of water. Put on the lid and quickly shake. This creates a thickener (no lumps!!) that you add to the stock. Also season with salt and pepper. Boil this and leave to simmer for a few minutes until you see it thickens.

When you are happy with the sauce add the chicken pieces and vedgetables as well as the fresh chopped parsley. You can serve with potatoes - but its no must! 

ENJOY!

STUFFED CHICKEN FILET WITH SAGE AND GARLIC

Hmm.. you are probably thinking of what to have for dinner this weekend? What about chicken? This meal is tasty, fun and different. Combining the smoothness of potato pure with boysenberry sauce and chicken stuffed with butter, garlic and sage... it is simply a flavour bomb! 

You need for 2 people:

2 chicken filet breasts

a handful fresh sage

2-3 cloves of garlic

5 potatoes

80 g butter

1 dl cream/full fat milk

250 g boysenberries

3 tbs of balsamic vinegar

1 red onion

1/2 squash 

approx. 20 sugar peas

salt and pepper

kitchen thread

1 dl sugar

2 tbs honey

1 dl water/white wine

How to:

First make the garlic and sage butter by chopping the sage and garlic very finely. Add the butter (around 30 g), stir and set a side. Then take a pot and add the wine, boysenberries, sugar, vinegar, a couple of sage leaves and honey. Let boil on low heat so it reduces. In the end, just before serve, ad a table spoon of butter.

Prepare your potatoes and put them in a pot, turn on the heat and let them boil for 20 minutes until tender. Prepare your wedge, but them in nice delicate squares.

Take the two chicken breasts and cut them slightly open on the inner side of the breast. Stuff them with butter, and close them up using a kitchen tread that you tie to one side and work your way around the whole filet. Tie on the other end as well. When you're done the butter should not be showing. Its closed in and all the yummy juices will stay inside the chicken. 

When the chicken is prepared, the potatoes should be finished soon. Start by frying the chicken filets on full heat on both sides - season with salt and pepper. Turn down to low when they have gotten a golden color. Let rest on low heat in the pot under a lid for about 7 minutes. Turn of heat and rest for another 5-7 minutes. While the chicken is resting, fry the wedge, this only takes about 2 minutes. Season with salt and pepper. For the potatoes, add 50 g butter, 1-2 cloves of finely chopped garlic and some cream and pure the potatoes. Season with salt and pepper. 

Plate up all the ingredients - remember to remove the thread around the chicken! And you're ready to eat. 

ENJOY!

xxx

AUTUMN CHANTERELLE RAVIOLI

I felt like making something different for dinner today, and I figured I was going to try to make ravioli for the first time. I have always been a bit sceptic to make my own pasta since I haven't got a round to getting a pasta maker, yet I thought it can't be that bad just using a normal rolling pin. And it worked! The secret is just to roll it very very thin.... 

I wanted to make it with some seasonal ingredients, so I went to Gutta På Haugen to purchase some chanterelles! It's my favorite mushroom, and I believe that it deserves a dish of its own.

You need for 2 people:

Pasta:

3 eggs

3 dl flour

Filling and sauce:

2 handfulls of chanterelles

3 aroma button mushrooms

4-5 shallots

2 tbsp of fresh thyme

Some pumpkin - cut into small dices 

3 tbsp of lemon juice

salt and pepper to season

1 tbsp of creme fraiche

1 dl of water

50 g butter

4 tbsp of finely shredded parmesan

How to:

First mix eggs and flour and work the dough until it does no longer stick and it is smooth to touch. Leave in the fridge while you get the other ingredients prepared. Boil the pumpkin dices and leave aside.

Finely cut the mushrooms and shallots. Remember it is going to be inside the pasta, so it needs to be small pieces. Fry the mushrooms and shallots with 1 tbsp of the butter together with half of the thyme, some salt, pepper and 2 tbsp of the parmesan. Lastly add 1 tbsp of the lemon juice. Leave to cool down.

Now get your pasta dough and roll it out as thin as you possibly can. Try to get it as thin as you remember normal pasta is. Use plain flour so it doesn't stick. Use a pizza cutter and make around 20-30 squares. Put the filling (in the middle of the ravioli) on half of the squares. Use some water to wet the edges of the squares and then put the remaining pasta squares on top of the ones with filling. Use a fork to "glue" the two parts together as seen above. Try to not get any air in the ravioli.  

Boil the ravioli in 4 minutes in a big pot of salted water. While they are boiling add the remaining butter, creme fraiche, the pumpkin, thyme, lemon juice, parmesan and water to the mushroom mix and bring up to the boil. 

When the ravioli is done, strain them and put on a plate. 5-6 for one person. Add some olive oil and the sauce.

NOW SERVE!

xox

   

BEST APPLE CAKE EVER!

Its autumn in Europe and time to use all the good stuff from the garden! So what about a warm apple cake? If you don't have an apple tree - there is no excuse cause you'll find norwegian apples in any supermarket.

I wanted to make a different cake, and therefore I swapped the normal flour with almond flour. Why? Because it is low in calories, it contains the healthy fat from nuts, it is low in GI, its raw food... yes, its all positive. And most importantly - it tastes even better than with normal flour!  

For one cake you need:

3 eggs

1,5 dl sugar

150 g of butter

150 g of almond flour

2 tbsp  of normal flour

1 tsp of vanilla sugar

2 tbsp of cinnamon

1,5 tsp of baking powder

5 apples (remove the skin and cut into boats)

Use a 24 cm round baking form where you put baking paper in the bottom and grease the rest with some melted butter. This so the cake won't stick.

How to:

Turn the oven on 180 degrees celsius. Melt the butter on low heat on the stove. Beat the eggs and sugar with an electric mixer until the mixture turns thicker and pale yellow. Add the dry ingredients to the mixture. Use a sifter so you don't get any lumps. Then add the butter and mix until smooth.

Pour the mixture to the baking form. Now its time to add the apple boats. I start around the edges and work my way towards the middle. Put as many apples as you can fit - the more the better! 

Lastly add some cinnamon and sugar on top to get that nice effect when its cooking. The cake is baked on the lowest rack in the oven for approximately 40 minutes. Use upper/under heat.

ENJOY IT with some yummy vanilla ice cream:) 

xoxox

INSPIRATION: ACNE FALL 2012

I love how Acne is really carrying out the new big thing in fashion: "OVERSIZED". The swedish designer has really understood how to show of a woman's figure even though she is wearing something that looks 5 sizes too big. And its looks amazing! Acne is playing with both earthy color schemes, bright yellow and oranges, pastel and camo prints. Yellow being so big this summer, has been continued into fall which is also seen at Chrisitan Dior. 

Take some inspiration from this collection - you might even have a boyfriend, dad or granddad with some cool woolen jumpers, suit jackets or coats you can dress up with a massive belt and create this style your self! Add on a hat and you are good to go... :) 

GOURMET CHICKEN WITH SEASONAL VEGETABLES

Are you looking for a fresh meal with clean flavours - this one's for you! Gourmet chicken from Holte or Stange farm delivers some of the best chicken in Norway. The fowl live a longer life than what's normal, and enjoys more space and better food which gives them a better quality life. This also give us better tasting meat, so its win win!

When you have such beautiful meat, do not overload it with many confusing - or too many flavours. I like to bake some seasonable wedge and cremini mushrooms with thyme and garlic in the oven to accompany the fowl. 

You need for 2 people:

400 g of gourmet chicken filets (Holte or Stange for Norwegians) I used one that was already marinated in provence spice, but this is easy to do your self, see the post "summer is on your doorstep" for receipt and switch the rosemary for thyme.

Fresh thyme

6 cremini mushrooms

1 large sweet potato

1 garlic

10 shallots

2 carrots

1 fennel

1 parsnip 

butter, salt and pepper

Honey

olive oil

How to:

Turn the oven on 200 degrees celsius. Prepare the wedge as seen below - in approximately 2 cm squares. The shallots can just be left whole, just peal them. The garlic cloves can be pealed as well and lightly bashed. Dress the vegetables in 1 dl olive oil, a good pinch of salt, pepper, a handful of fresh thyme and 3 tbs of honey. Bake in oven for 30-40 minutes until soft and golden. Stir often so it will cook evenly.

When its 20 minutes until the meal is done start frying the chicken. Use one tbs of butter and the same of olive oil, and get the pan very hot before you start. Fry the skin side down first. The skin will release a lot of yummy juices so use a brush and brush that back onto the filet so it induces in its own flavours. When its golden on both sides, turn the heat down and put on a lid. Leave to cook for about 10 minutes - until you can touch it and it feels like the inside of your hand (the soft spot underneath your thumb), then it should be done. Rest the meat for 5-10 minutes under some aluminum foil for best result! 

Now over to the mushrooms. These will also be baked, but they only need about 15 minutes in the oven. Remove the stems and fill them with some shaves of a garlic clove, thyme, salt, pepper and butter as seen above. Put in an oven dish and put into the oven when the vegetables have 15 minutes left to cook.

Now you can just plate up and serve! This meat is so tender you do not need any sauce, in addition to the mushrooms and wedge which is also quite juicy from being bake in the oven. However, some good cabernet sauvignon is a must!

(Ps, you might think that white wine should go with chicken, yet this meal has so many rich flavours so a bottle of red is more suited)

ENJOY!

SALMA A LA JIL

A good friend of mine showed me this dish and it is absolutely to die for!! It is asian inspired and it just melts in your mouth. So if you love some good quality salmon this is the dish for you!! 

For 2 people you need:

300 g. of Salma laks or good quality sushi salmon filet you can eat raw

2 spring onions

8 small asparagus

2 tbs of sesame seeds

1 large red capsicum

1 dl soya sauce

10-15 snow peas

1 tbs of minced ginger

2 cloves of minced garlic

sea salt and pepper

1,5 dl sunflower oil

2 tbs of sesame oil

150 g of creme fraiche

How to:

First prepare the marinade for the salmon. The salmon should be room tempered and put in a oven/serving dish with some baking paper underneath. Add the oils to a cup with garlic, ginger, salt and pepper. Stir and pour it over the fish filet. Leave to rest for 10-15 minutes. This makes all the flavours get into the fish. Turn the oven on 200 degrees. 

Now its time to "dress" the fish. First sprinkle the sesame seads over it. Then, take a spoon and cover the whole fish in creme fraiche. Pour the soya sauce over the fish next. Add the spring onion, snow peas, asparagus and capsicum. The asparagus can be put around the fish. Put it in the middle of the oven and leave to cook for 15-20 minutes. The fish should NOT be cooked through! That is the secret of this receipt. The fish will melt in your mouth, while the vegetables are still al dente and crunchy. 

Serve alone or with rice/bygg ris. 

ENJOY!! 

SCAMPI FOR DINNER!

Its been waaay to long since I blogged last, but I'm back. Today I made one of my favourite scampi/king prawn dishes which I first had at my aunt and uncles house a few years ago. It is soo good that I have never gotten sick of it, yet I have added a few new ingredients to it. Its a fresh dish suitable for summer or winter!

You need for 2 people:

300 g of scampi - not boiled, they need to be either fresh or frozen fresh

1 large red chili finely chopped

10 shallots finely chopped 

3 cloves of garlic minced

2 handfuls (or more) of freshly chopped leafy parsley - I love to have loads in the dish

1 box of creme fraiche

2 dl of milk

salt and pepper to season

1 large lemon

1/3 squash thinly sliced

olive oil for frying

2 dl water

  

 How to:

Start by pealing your scampi, do not throw away the shell. Chop and prepare all your ingredients so you are ready to start cooking.

Add some olive oil in a pan, then the shells to the scampi, the juice of the lemon and the water. Leave to boil in 5 minutes so you get the flavour from the shells. Set the scampi stock aside.

Quickly fry the scampi on each side with some oil. Season woth some salt and pepper. This should only take 1-2 minutes, you don't want to cook them through since they are going in the sauce later. The secret with scampi is to NEVER cook the for too long, or else they will taste and feel like rubber... Which you do not want! Leave the scampi aside and add the garlic, chili and onion to the pan. Fry until golden, and add the parsley, squash, creme and milk. Leave to simmer for 5 minutes. Season with salt and pepper.

Then add the scampi and leave for 2 minutes max. Make sure you taste the sauce so its well seasoned! 

I prefer to serve it with "barley rice". Barley rice (which is a grain) or "bygg ris" is very healthy due to being low in carbs and high in fiber, and it really complements the flavours in the dish. Yet, jasmin rice is very nice too!       

ENJOY!

SUMMER IS ON YOUR DOORSTEP! HOW TO WOW WITH AN AWESOME BUT SIMPLE BBQ FEAST!

WHO doesn't like the smell of the sizzling grill when the sun is shining and the beers are cold?? The other day in Oslo gave us a taste of summer, and of course we had to go to the park and cook up a feast for dinner. 

In Norway there is a tradition for "engangsgrill," which is a small BBQ which is not reusable. It is such a smart thing, though many people argue that they are bad for the environment - which they are. Instead many people have started to buy actual mini-bbq's that serve the same job as the "engangsgrill". However, this time we used the controversial "engangsgrill" but we are looking to buy a mini-bbq for the coming season.

This meal is "sooo good" - my boyfriends words - and I think you all should try it! It is simple to cook, but it takes a bit of time to prepare it all first. 

What you need for 2 ppl:

2 chicken filets

1/2 squash

10-15 aroma mushrooms

1 capsicum

4 shallots

fresh rosemary

6-8 amadine potatoes or other small potatoes

2 cloves of garlic

butter

oil

salt and pepper, chili and capsicum powder for seasoning

aluminium foil and small plastic bag 

How to:

First chop capsicum, squash, mushrooms and onion into chunks as seen above. Season with salt, pepper and fresh rosemary. Add some butter and olive oil on top - it will help create a good sauce. Make two sizable aluminum foil pieces and make packages with the vedgies as seen below. It is important that they are completely closed so nothing leaks out.

Get the potatoes cooking, small potatoes like these only need to boil for approximately 10 minutes. When they are done add some sea-salt fakes and add them to a box. They will get their last cooking on the grill. 

Now over to the marinating of the chicken. I sliced my chicken filets into four pieces per filet. I did this because I find that large filets take so long to cook on the BBQ when you don't have a lid. If you do you can cook them whole.

The marinate:

Pour 1 dl of olive oil,  two cloves of minced fresh garlic, fresh rosemary (finely sliced), 1 tsp of chili powder and 1 tsp of capsicum powder into a plastic bag. Add some salt and pepper, then add the chicken. 

Then close the bag and massage the chicken so the marinate gets around it all. Leave it like this until its ready to be put on the grill.

Now you've done all the preparation for an outdoor feast! Just remember to bring plates, cutlery, matches, drinks, serviettes etc and you are all set! :)

Put the vegetable-packages on first. Leave them for 10 minutes, and remember to stir the vedgies a bit, so they don't burn. Then you can put on the chicken and potatoes, which take around the same time, if not less. 

Good luck and enjoy the meal and the sun!!! 

XX

CAULIFLOWER AND ASPARAGUS SOUP WITH CHORIZO AND CHICKEN

Yesterday was the day for leftovers and I thought I'd make a soup! We had SO MUCH food over this weekend, so it was nice to make a good and healthy vegetable soup.

I simply took what I had in the fridge and out together this, which tasted very very good.

PS! You need a blender for this soup.

What you need for 3-4 serves:

500 g asparagus

1/2 head of cauliflower

1 cup frozen or fresh peas

2 shallots

1 chicken stock cube

water to cover the vegetables

2 tbsps of cream or creme fraiche

1 tbsp of ginger

1/2 red chili

Salt and pepper for seasoning

Topping:

Chorizo

Chicken fillet

2 shallots

How to:

Chop all the vegetables in chunks and add to a pot (minus the peas). Add water so it almost cover the vegetables as seen above. Also add the chicken stock. Leave to boil for 10 minutes and then add the peas. Boil for another 2-3 minutes. The vegetables should be quite soft. 

Add it all to a blender, turn it on medium speed and leave until smooth. Put it back in the pot and add the creme fraiche. Taste the soup and season with salt and pepper. Leave to simmer for a few minutes. While it is simmering you can fry a few chorizo, chicken filet bits and shallots to have on top of your soup. Its especially yummy with chorizo. I just took what I had in the fridge. However you don't have to add anything - the soup is GOOD in it self.

ENJOY!

SUSHI AT JONOE SNARØYA

Last night we went to JONOE at Snarøya outside of Oslo for an amazing sushi experience!! We got to taste a few of their signature dishes and they sure knew how to win us over. The plating was like art and the tastes exploded in your mouth. If you live in Oslo and you like some great Japanese/Asian style cooking you should definitely visit them. JONOE is also situated three other places around the city - at Ringnes Park ,Vinderen and Holtet.

Outfit: Boots Sportsgirl, Black shorts Monki, Denim shirt from Cotton on, Knitted t-shirt from H&M, Acne scarf, Acne AW 2011 biker inspired jacket

What we had to eat:

This sashimi dish with ponzu sauce is the restaurants signature dish and was absolutely amazing!

Fried scampi tossed in chili mayonnaise on a bed of cucumber and avocado - YUM  

A taste of Coconut, chili and ginger soup with king crab

Sushi with tuna, salmon and king crab

Maki with spicy tuna - the best spicy tuna I have ever tried

From Asian flavors to Italy - a delightful pannacotta with berry coulis and fresh berries 

YUMMY!!!