Most likely to make us fat and unhappy Magnus at Supreme Roastworks gave us some leftover bread in one of our visits. To revenge this evil act we made it into a caramel bread pudding, tasted just a few slices ourselves, and gave it back as a gift to the baristas!
2 cups bread crumbs, dry or fresh
8 tbsp sugar
4 dl warm milk
1 tbsp Røros butter
1 tsp cinnamon
a pinch of salt
For the caramel:
5 tablespoons sugar
3 tablespoons water
a squeeze of lemon
Ready. Bready. Bake
First make the caramel. Set a pan on medium heat. Pour the sugar in and make sure to distribute it on the whole surface. Add the water. Leave it on medium heat without stirring. Watch how it slowly begins to form small bubbles and the sugar changes color. When this happens, stir with a wooden spoon. Remove from heat and continue stirring until it reaches a tan honey candy color. Add a few drops of lemon juice. This will make it shiny and help it not to crystallize too quickly. Allow the caramel a minute to cool before you pour it all into a baking tin. Turn and tilt slowly to cover the walls of the mold until thoroughly impregnated with caramel. Now let the caramel cool until medium hard.
Mix the bread, sugar and 2/3 of the milk. In a saucepan on low heat, stir until the bread is unraveling. Remove from heat, add the remaining milk, butter, lightly beaten eggs, a pinch of salt and cinnamon. Let it set.
Finally, pour the bread pudding into the caramel greased baking tin, then add some raisins and/or chopped nuts, but first roll them in flour so they don't just fall to the bottom of the cake. This is a neat trick! Bake in the oven on 175 degrees C for 40 minutes.
Take it out of the oven and flip it like a tarte tatin.
Chef Wassim Hallal of Restaurant Frederikshøj is hoping for a Michelin star or two this Thursday, when Guide Michelin Nordic Cities 2015 is launched. This is the first opportunity for restaurants outside the major cities in the Nordic to be featured in the famous red guide. The less controversial White Guide in Sweden has done this for a few years already, and included Denmark and Norway in their latest edition last year. However, the Michelin Guide does have a higher status and the expectation level is greater. Two Foodies Eating will be in Stockholm to cover the Michelin event the 26th of February!
Last week we were lucky enough to be invited by Visit Denmark to dine at Restaurant Frederikshøj, which is located in Denmark’s second biggest city – Aarhus. The style of cuisine is Nordic fused with classical French gourmet. The meal was a demonstration of how the best restaurants in the world manage to combine truly great flavors with stunning visual presentations. The meal was a cultural experience as much as a threat for the taste buds. You realize that the moment you enter the dining hall. The roof is covered in multiple Copper Shades from Tom Dixon. The furniture design, the art on the walls and the glassware and porcelain is very Scandinavian, and the panoramic view of the forest and sea outside is stunning.
We hope chef Wassim Hallal gets his well-deserved place in the Nordic Michelin Guide. Here is the meal we ate, start to finish, in pictures and comments.
We treated ourselves with some more dry-aged meat from Anni's Pølsemakeri. This time we got some lamb sirloins. During one of our last restaurant visits in Oslo this year, to Brasserie Paleo (review coming up later), we got inspired by one of their dishes that had Jerusalem artichokes prepared in three different ways. We decided to cook 'em, fry 'em and mash 'em.
400 g dry-aged lamb sirloin
12-15 Jersualem artichokes
6-8 small shallots
100 g Røros butter (or similar proper butter)
Fresh rosemary (we got ours from Il Buongustaio)
Rhubarb chutney from Nordisk Køkken (or similar quality brand)
Whole pepper corns
Baaah-ke it this way
Start by preparing the meat. Take it out of the fridge and leave it in room temperature. With your sharpest knife slice roughly 1x1 cm square in the fat. Try not to cut too much into the meat. Rub both sides with coarsely ground pepper, Maldon salt and chopped fresh rosemary.
Prepare the Jerusalem artichokes by peeling 3/4th and leaving 1/4th with the peel on. Slice them all in two equal pieces. Peel the shallots and place them in an oven proof container. Cover completely with rapeseed oil and place in the oven on 180 degrees C.
Time to cook the meat. Oil in a pan, medium to high temperature, fat side down first and then flip - 2 minutes on each side. Leave it alone on the pan, allow it to get a caramelized crust. Remove the meat from the pan and wrap in aluminum foil. Don't rinse the pan as you will use the fat later on. Leave the meat to rest for 10 minutes.
Put the Jerusalem artichokes to boil. After 10 minutes remove the unpeeled Jerusalem artichokes from the boiling water. Leave them to steam off. Let the remaining Jerusalem artichokes continue to boil until they are soft like butter when you check them with a knife.
Once the meat has rested unwrap it and place it in the oven next to the shallots on 180 degrees C still. Leave it for about 6-8 mins depending on the thickness. The meat should now be medium-rare with a pink color. Remove from the oven and rewrap in aluminum foil again. Let it rest for 15 minutes or until you are ready with the condiments.
Now you fry the unpeeled Jerusalem artichokes on medium heat in the remaining fat in the pan. Season with salt and pepper. When the rest of the Jerusalem artichokes are done cooking, strain the water and let them steam off. You want to use about half of the total amount you had for the mash, which leaves another 1/4th that is going to be served just boiled and naked. Mash the rest, whisk in 100 g butter and season with salt and pepper. Fill in a pastry bag if you wanna plate it fancy like we did.
Remove the shallots from the oven and fish them out of the oil. Increase the heat in the oven to 230 degrees C and turn on the grill program. Place the meat in the oven once the temperature is up, with the fat side up. It will only need a minute or two to get crispy again.
Slice the meat, decorate the plate with the different Jerusalem artichokes and shallots. Add some rhubarb chutney here and there and sprinkle with some fresh rosemary leaves.
SALMA contacted us and asked us to make a few recipes for their newly launched website www.salma.no. We accepted the challenge! But we had to think hard to make an exciting and good looking dish to match Heia Mat, Mat på Bordet and Fru Timian who had already contributed. In the end we came up with the idea of a SALMA Mille Feuille - layers of butter pastry with cubes of SALMA and a salmon mousse in between. This is the first of at least two recipes we'll be doing for them. We have re-written it in English here at the blog, and the Norwegian version can be found here.
SALMA Mille Feuille
What you need for 4 servings
600 g SALMA
1 package butter dough
150 g of cream cheese
100 g crème fraîche
Fresh dill for garnish
4 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
Fish roe (we used trout roe)
Salt and pepper
Eggs for brushing
Butter dough is one of the few pre-made ingredients even cooks allows themselves to use. For this recipe we recommend to just buy it. Take out the butter dough from the freezer half an hour before you want to use it. Use a small amount of flour and roll the dough to about half thickness. Cut out round or square shapes with 6-8 cm diameter / width. Place them on baking paper on a baking tray and brush with a beaten egg. Prick small holes in the surfaces with a fork. Bake at 200 ° C for about 15 minutes. Pay close attention and take out the pastry when they've got a nice golden brown crust. Place on a cooling rack.
Pluck about half the dill leaves off the stalk. Make a vinaigrette of 4 tbsp extra virgin olive oil (don't be afraid to use your best oil), 1 tbsp white balsamic vinegar and a small handful of dill. Whisk together and pour the vinaigrette over the salmon cubes.
When your guests have arrived you simply mount the dish. Place the salmon cubes at the outer edge of a butter cracker. Spray salmon mousse in the middle of the cubes using a cream bag. Add a new butter biscuits and repeat the procedure. Top with a final butter biscuit. Garnish on top with more mousse and maybe some nice sliced salmon. Finish with dill garnish and trout roe.
Meanwhile the pastry is baking in the oven, cut 400 g SALMA in small cubes of approximately 1x1 cm. Keep whatever remaining small pieces you cut off - don't throw them away.
Make a salmon mousse by mixing 200 g SALMA with 150 g cream cheese, 100 g crème fraîche and the juice from one lime in a food processor or blender. Stabmixer can also work. Season with salt and pepper. Here it is really nice to use the small pieces that remained from cutting the cubes.
In one of our many trips to Mathallen in Oslo we came across this new brand of Danish products called Nordisk Køkken. We immediately fell in love with many of the oils and condiments they were selling. However, we also had to try their "kartoffel" soup, or potato soup. We usually like to make stuff like that from scratch, but this looked very tempting and the brand seemed to be very focused on quality ingredients. It is all organic and natural without gluten, preservatives or artificial additives.
Since we wouldn't be making the soup ourselves we decided to pimp it! With lobster!
"Kartoffel" soup by Nordisk Køkken
1 big lobster
1 glass of white wine
2 spring onions
Salt & pepper
This is how you pinch it down
Separate the lobster meat from the shell. Remember that there is meat everywhere in the lobster, even the small legs. Considering the price of a lobster it is worth putting some work in to getting it all out. Set the meat aside. Cut or break the shell into smaller pieces. Fry the shell in a pan with some oil for a few minutes. Then add 1 glass of white wine and let it simmer in the pan and reduce to about 1/3.
Meanwhile; heat the potato soup in another pot, and chop some spring onion.
Once the broth is ready, strain it and add it to the soup. Taste with a squeeze or two of lemon, pepper and a pinch of salt (get it?).
Distribute the lobster meat in each plate equally, pour soup over and decorate with spring onions.
Drink an awesome wine to this dish! Like this Bouchat "Fin de Presse" orange wine that we got from Rødder & Vin in Copenhagen.
It is not every day you get an invitation to dine at an Ambassador's table. Certainly not as simple food bloggers. Thus, when we were invited to "Taste of Sardinia", a dinner at the Italian Embassy in Oslo, we were humbled, excited and accepted gladly.
The dinner took place in the Ambassador's Residence which is the neighboring building to the Embassy. As we arrived we were greeted by the Ambassador, Giorgio Novello, and his beautiful wife. The Ambassador gave a short introduction speech about the evening that lay ahead of us. They wanted to showcase Sardinia in particular, because it is a beautiful region with amazing and distinctive food.
The first dish we were served as a welcome in the entrance was a soft, airy and delicious Amaretti biscuit and a glass of sweet wine. This is a typical start of a festive family meal in Sardinia, like weddings and baptisms. Aperitifs are usually savory in other areas of Italy , but Sardinia stands out in many ways due to their unique products. All of the ingredients served this evening were organic.
Some of the other bloggers we met at the event was Ina-Janine from Mat på Bordet, Trine from Oliven & Sjokolade, Lisa from I Cook Middag, Mia from Mias Mat, Annica from Annica om Mat, and Maj-Britt from Spiselandslaget. Maj-Britt just won the latest round of Masterchef on TV. Congrats!
Wild growing salad, fried in olive oil and served with a piece of bacon since it was a festive meal (the chef insisted). The Sardinian kitchen is a poor man's kitchen, and they do not use a lot of meat at all. As such, Sardinia has a lot in common with the traditional Norwegian cuisine. The food is also very healthy, and Sardinian women has the longest life expectancy in the world.
Cheese platter. The orange jam is made from the prickly pear. The dark jam is called "mirto", which is made from the myrtle plant seen in the middle. This is one of the few herbs that grows in Sardinia, in addition to rosemary, fennel and flat-leaf parsley. We didn't catch the name of all the cheeses, but Pecorino was represented. Sardinia is the leading exporter of this cheese.
A pancake made of cheese. Served with ricotta and Sardinian bitter honey. Ricotta means recooked and is a whey cheese made with leftovers from the cheese production. Thus it is low in fat. The bitter honey is very exclusive and is made by attracting bees to the Corbezzolo plant, which gives it the characteristic taste.
Cookies! The Sardinian style petit fours. In the front left side; caramelized orange peel with honey and almonds. Going counter clockwise is the Sardinian nougat called "torrone". It is made of egg whites, almonds and honey. No sugar in the Sardinian ones. The next cake is similar to the Norwegian "jødekake" and is made of water, flour and cinnamon. Finally a cake with fruit filling, in this case fig jam, made in a baking iron with a pattern.
I was watching a cooking magazine the other day and saw these amazing cannellonis stuffed with spinach. I got the pasta cravings. As Anders and I aren't eating gluten on weekdays, I decided to make crêpes as a substitution of pasta. And it worked like a charm! I cant wait to make some lasagna using the same crêpés recipe. As for the filling, I added ground chicken to the recipe as I couldn't add mozzarella and I needed the stuffing to become more solid. Ground chicken helped maintain the form. I hope you guys enjoy this easy to make recipe.
2,5 dl (1 cup) almond milk
2,5 dl (1 cup) tapioca flour
0,5 dl (1/4 cup) coconut flour
A pinch of salt
200 g ground chicken
1 shallot, chopped
400 g frozen spinach
2 cans of diced tomatoes (800gr)
1 garlic clove, chopped
Fresh basil, chopped
Salt and pepper
Pre-heat oven to 180 degrees C. Make the crêpés by mixing milk and eggs until homogeneous. Add the two types of flour and salt. Heat a pan to medium temperature, grease with oil and fry the pancakes. A tip to make them thin is to use a small soup ladle to pour the batter while you rotate the pan so the crêpé covers the entire surface When bubbles appear after approximately 1-2 minutes you turn them around and cook for another 1-2 minutes. Don't overcook them because they will get hard and will break later while rolling them.
Defrost spinach quickly in a pan, unless you were clever enough to defrost some time in advance (hint: I wasn't). Dice the shallots and fry them until transparent. Mix the onion with spinach, ground chicken, salt and pepper. Put two big tablespoons of the spinach mix in every crêpé, roll and put in a oven proof form or a skillet.
Fry the chopped garlic cloves and add the canned tomatoes, fresh basil, salt and pepper and cook on a low temperature. Pour the tomato sauce over the rolled crêpés and bake for 25 minutes.
There is a Ramen craze sweeping Oslo at the moment. Most prominent at Hitchhiker and Smalhans, but ramen has invaded our Instagram feeds and Facebook timeline lately as well. We just had to make it ourselves.
After having Jan Robin's ramen at Hitchhiker last weekend (Anders had it three times) , I decided to make a Paleo version at home for Anders. Ramen is a japanese soup with noodles. More specifically it is a meat or fish broth which is flavored with soy or miso sauce. To make it paleo I replaced noodles with zoodles.
1 whole organic chicken
1 yellow onion
4 garlic cloves
Small piece of ginger
Gluten free soy sauce
Salt and whole pepper corns
1,5 dl (1 cup) mushrooms
Get ready to ramen!
This isn't a quick cook. Start the day before, or in the morning the latest, in order to make a good broth. With a good knife separate the chicken breasts from it's body. Use a cleaver to chop off the legs. You can freeze the legs as they won't be used for this recipe. Chop the remaining carcass into manageable pieces for frying . Anders showed me the tricks to make good broth, and these are essential to get a good taste. Fry the bones/meat in a cast iron pot and let them caramelize properly. Roughly chop the carrots, onions, leek, ginger and garlic cloves. No need to peel much except the onion. Now fry the vegetables in the same pan. Allow the onion to caramelize and give the vegetables a good browning. Add water, salt and some whole pepper corns and let the broth cook for 12+ hours. During the first few hours of simmering you need to remove the impurities that float to the top and makes a foamy layer.
Use a strainer to remove the bones and vegetable and return the broth to the pot. Add the chicken breast and eggs. The eggs should cook 6 minutes to get soft boiled. The chicken needs about 15 minutes. Take out chicken and let it cool. Once cooled shred the chicken to small strips . Adjust the taste of the broth with gluten free soy sauce until desired flavor.
Cut the zucchini Julienne to make zoodles. Fry in a pan for about 1 minute, until al dente. Cut the mushrooms in slices and pan-fry them with sesame oil until golden and soft. Peel the eggs and cut them in half. In a bowl add some of the mushrooms, zoodles, shredded chicken and one egg. Cover with broth and sprinkle spring onions over it.
Enjoy it with some hoisin and sriracha sauce on the side.
Anni's Pølsemakeri have more than just sausages as their name suggests, and has become our favorite butcher shop in Oslo. They keep surprising us with the various cuts of meat they produce or import, like entrecôte from Grambo Gård, rabbit (blogpost coming up later), duck hearts, gizzards, suckling pig and now dry-aged pork and lamb.
500 g dry-aged porck neck from Anni's Pølsemakeri
1 dl extra virgin olive oil
1 dl balsamic vinegar
1 big sweet potatoe
150g Røros butter
Salt & pepper
Good meat needs excellent companions. We massaged it with salt and pepper, and fresh thyme from Il Buongustaio. The best choice of olive oil and balsamic vinegar in our opinion is Oliviers & Co, which we will use to slow cook the meat in. But first; caramelize each side of the meat in a pan. About 2 minutes per side. Keep the frying fat in the pan for later.
Set your oven to 140 degrees C. Place the meat in an oven safe form. Add the olive oil and balsamic vinegar. Squeeze some lemon juice over. Cook for about 3 hours. Keep turning the meat around and keep pouring the cooking juices over every half hour or so. Let the meat rest for at least 20 minutes or while you ready the condiments.
Boil the sweet potatoes and carrots until done. Remove the water and let them dry out. Make a mash, add the butter and taste with salt and pepper. Clean the leaves of the kale from the stalk. Rinse in water and dry. Fry them in the frying fat of the meat until done.
Serve with the olive oil and balsamic vinegar mix as a sauce.
After catching Interstellar at the movies, we went to Meny at Ringnes Park to buy some stuff for breakfast the next day. Andrea discovered a can of 100% pure pumpkin puree in the shelves, and the next day Mr. Paleo Pumkin Pie was born.
The Pie Crust:
5 dl (2 cups) blanched/white almond flour
¼ tsp sea salt
2 tbsp coconut oil
The Pumpkin Filling:
1 can 100% pure pumpkin puree
1,25 dl (½ cup) coconut milk
1,25 dl (½ cup) honey
1 tbsp ground cinnamon
1 tsp ground nutmeg
⅛ tps sea salt
Pump it up!
Mix flour and salt in a food processor quickly. Add the coconut oil and the egg and pulse until the mixture forms a ball. In the case that you find the mixture to be too dry, add a little coconut oil to get the desired consistency. Press the dough into a 24 cm pie dish.
In a food processor combine the pumpkin puree with the eggs. Mix together and then add the coconut milk, honey, cinnamon, nutmeg, and salt and mix some more. Pour the filling into the pie crust. Bake at 180° for 45 minutes Allow to cool then refrigerate for 2 hours to settle.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...