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!!! 

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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!!!

CHILI, BASIL AND GINGER CHICKEN MEATBALLS

Last night I made a really tasty dish that I am sure you will love! These chicken meatballs are full of flavor and filled with yummy stuff. They are great with pasta (creamy sauce with mushrooms, squash and shallots) as seen above, in a salad, apart of Tapas, on toast... Yes, with anything! Also, if you are a student - make many and have in your freezer, and one day you don't have much time to cook, they are right there:) 

You need for 3 people:

400 g chicken mince

1 large tbsp of good quality green pesto (basil)

1 chili

2 cloves of garlic

1 tbsp of minced fresh ginger

3 shallots

2 tbsp pf chopped fresh basil

Salt and pepper to season (just remember the pesto is a bit salty, so be careful with the salt)

1 egg

2 tbsp of flour   

How to:

Chop all ingredients into really fine slices as seen above. Add it all to a bowl with the mince and the egg and flour, salt and pepper and mix thoroughly. Let is set for half an hour or more so all the flavors really get working. The mix should be quite sticky - but not runny so it falls apart.

Use two table spoons to create nice little balls and fry them with some olive oil. First on high heat to get some color and then I turn it down to low. I like to put a lid on so it goes a bit quicker. When the balls feel "compact" when you touch them, they are finished. It takes around 5 minutes. If you are unsure test one - and its also sometimes smart to just make one and try it out for seasoning etc. Boring making them all if they lack some salt or other ingredients! 

Finished product!

ENJOY!!

MY MIU MIU

Big, bold colorful sunglasses are what you need to wear this summer, and I am absolutely IN LOVE with these ones from Miu Miu's 2012 collection! I love the cat eye feature, and the fact that they are so colorful and classic. I can almost feel the summer-sun back in the 1950's just looking at them! 

I WANT!

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NATURAL BEAUTY

Let yourself inspire by these beautiful pictures I took last week when I was in the Norwegian mountains of Hardangervidda. Im thinking of enlarging them and making a collage. Feel free to do it as well:)

Ice and rocks create a cool 3D effect - would be cool as a pattern on a top or t-shirt

Love the dramatic difference of dirt and ice

Amazing patterns on the ice made by the wind

Natural art! Amazing!

How simple can it be?

Wood keeps you warm but it can also be a great decorative piece either inside or out.

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