In a world where cakes have turned into these overstated chocolate fudge caramel monstrosities, it’s sometimes nice to just go with an old-fashioned classic that simply tastes amazing. Growing up, my grandma used to make Tosca cake for just about every special occasion and family gathering, and it`s definately become a big family tradition! It …
In Norway, Easter marks the end of the long winter, which surely is a cause to celebrate. Many Norwegians chose to celebrate with an Easter lamb feast. There are several methods that you can use to cook the lamb, but slow roasting is a pretty safe bet, even without a cooking thermometer. The low heat …
Fish and chips might be the most British dish there is, but we Norwegians know a thing or two about fish and potatoes as well. In this recipe, we took the pub classic and slightly “Norwegified” it with fried new potatoes and remoulade. The Atlantic Halibut is a northern Norwegian staple that we all remember …
Camembert is a soft cow`s milk cheese originating from Camembert in Normandy in the north of France. Baked Camembert is the perfect appetizer or hearty dessert, and pairs perfectly with Chardonnay or a light-bodied red wine like a Pinot Noir. In the not so distant past, most cheese snobs would tell you that a good …
Smoked salmon is one of the best and easiest ingredients to cook with ever. Well, it’s almost not cooking even, it goes well with such a huge range of other ingredients, so you’re basically just putting things that taste good together. How to serve smoked salmon as an appetizer In this smoked salmon appetizer recipe, …
We just had a tiny little weeklong heatwave here in Norway, so we’ve been trying to get creative on how to cool down in the heat. Last year we bought an ice cream maker. I’ve been using it quite a bit but I am just now starting to really get a hang of it. Thankfully …
The first pasta I ever made at home was gnocchi. It helped demystify the art of making homemade pasta for me, and it helped me understand something vital about Italian cuisine. You see, I had thought that making gnocchi or any kind of pasta was very hard and very time-consuming. It is neither. Like almost …
Let’s put those whole roasted garlic bulbs from our previous recipe to good use, and make a garlic cauliflower purée. A cauliflower purée is creamy and light and goes well with any heavy meat dish like a roast. Adding roasted garlic will supercharge your purée with garlic flavour. This recipe is also fast and easy …
Whole roasted garlic bulbs are a quick and easy way to take your cooking to the next level. Sure, you can use raw garlic but just roasting them for 30 minutes will bring out so much more flavor. It is perfect for any kind of mash or creamy puree. Or anywhere you would use garlic. …
Panna cotta is Italian for “Holy f**k that’s good”. Ok according to Wikipedia and google translate it’s Italian for “cooked cream” but that can’t be right, right? With that logic, Pizza translates to something like “cheese sauce bread”. So let’s just go with my translation. However a better name would be “redenzione” which google translate …
I don’t recall if I’ve already written this in a post previously, but pork belly is like time travel to me. My grandma has always made pork belly for Christmas Eve, like many other Norwegians. Through Anthony Bourdain’s shows, I have learned that everyone’s favorite cook is usually their grandma. Now I’m not as lucky …