Since a couple of months, it is legal and possible to buy insects for food in Zwitzerland. You can actually jump into a supermarket and buy some mealworm patties or locust falafel. Can you imagine? 

Some years ago, when I went to the famous NOMA restaurant in Copenhagen, I had the pleasure to eat ants and crickets, So I am ok about eating bugs.. yeah BUGS!

I was invited by Visit Zürich to their food week called Food Zürich. And one of the events I signed up for was the "Essento Dinner - Insekten Genuss" by Pfefferbeere. An Insects Dinner, A full 5 course dinner just using insects. That sounds exciting, right?

​The dinner was in a beautiful building, looked like we were in the theater backstage: Raw walls, props, paintings. A very used Atelier. Beautiful. 

Waiting for us was a table serving Marius Blanco 2016 and 3 kinds of insects: Mealworms with salt, crickets and locust with curry powder. They were exquisite and super crunchy. like chips or popcorn.

It was an open kitchen, so we could see the guys from Pfefferbeeren work. The first course was pickled quail egg with mealworm "soil", watercress and balsamic pearls. It was a perfect combination of soft and crunchy. The soil was delicious, but it was weird to see the little parts of the worms while eating them. Still, mouth-watering.

Our Sommelier of the evening, Thierry,  paired this dish with a swiss wine Chasselas Cru de Champrevéyres, Neuchâtel. Delicately fruity, flowery and silky.

While we were finishing our wine, the kitchen was already busy. They were making little nests that would hold the mealworm and locust soup and next to it, the black mealworm panisse over rape butter. This was absolutely my favorite dish of the evening. The little "brownies" were salty and crunchy outside and soft like melted cheese inside. I wish i had a bucket full of those while watching a movie... just WOW.

We had the same wine as pairing, the sommelier chose this wine because it is so versatile that fits this two courses. a really good match.

And now... There was loads of smoke coming from the plating table. I had to run quickly there to see the magic happening. It reminded me the time I had dinner at the chefs table in Maaemo. loads of Nitrogen making a thick mysterious mist.

This course was kohlrabi ravioli filled with peas cricket and a forest berries gel. I loved the idea of not using pasta to make this ravioli. I will definitely try to recreate this at home. Stay tuned!

The wine pairing for this course was Tremenda from Alicante. Beautiful wine, intensive, with a hint of berries... very elegant.

Some logs starting to arrive and the kitchen was filled with rosemary scent. The grilled locust pinchos were sticking of the logs. There were 3 kinds of beauties: BBQ, Tahini and rosemary. My fave was BBQ. On the side: rosemary potato boats, hazelnut-mayo-salsa and quark. They were served all together in the table, so I am showing you the potato boats still in the pan ;)

The wine of choice was a Petit Verdot from Alicante as well, a strong and intensive wine. My favorite of the night. you could taste a flavour of dark berries in this one.

The cooks started looking like mad scientists and it was time for dessert. Nitrogen clouds started filling the room and we all started making pictures, videos, instagram stories and just going Ohhh-Ahhh. This was ice cream in the making.

Meanwhile the Barolo di Villa a very sweet but delish Recioto della Valpolicella appeared in the table and we couldn't wait for the dessert. It was a brownie with flower pollen and mealworms with a cricket covered in caramel on top. A mealworm-nut ice cream next to it. When we turned around there was spider webs made out of cotton candy and sweet crunchy locusts where hanging from them.

A delicious perfect evening that wasn't missing meat, it tasted marvellous and even tho it was weird to see little legs and heads, it was adventurous and exciting. I cant wait until there is legal to buy insects in Germany. 
Thanks again Visit Zurich for let me be part of this gorgeous event!



​#sponsored

Do you have Movie Nights? I do enjoy Movie Nights, Star Wars Weekends or American Horror Story Wednesdays... And that is what Philipp & I do on wednesdays: AHS Night.

I am actually teaching him to like horror movies :) Am I not the greatest friend? I love horror movies! Halloween and zombie console games so why not making a "horror dish" to match these series?

​So we jumped in the car, went to Frisches Paradies and got all the Ingredients!

Ingredients:
(For 4 people or 2 VERY hungry ones)

500 grs tenderloin 
2 shallots in small cubes
1 tsp dijon mustard
1/4 cup oil (I use light olive oil)
Sea Salt flakes and Fresh ground Pepper
4 egg yolks

Bloody Sauce:
4 cooked beetroots
2 garlic cloves
4 tbsp Balsamic vinegar
2 tbsp sugar
chili flakes
fennel seeds
Sea Salt flakes and Fresh ground Pepper

Normally I cut the meat by hand, but as I need to spare my hand of effort, I used my KitchenAid Food Processor. We dont want ground beef but bigger chunks, Put in a bowl and mix with the rest of ingredients but the yolks. Set aside covered so it won't dry.

Using a blender or a hand mixer, blend all ingredients together but the sugar. Add to a pot and let it cook for 15 minutes. Let it cool for 5 minutes and pass it though a strainer of cheese cloth. Return the liquid to the pot and add the sugar. What we are doing here is kind of a beetroot jam but a bit more liquid. Add more sugar if necessary.

Using rings or your hands, form a round flat for with your beef mix. Add the egg yolk on the top. And we can start the fun part! Splatter time!!!! We put the plates in the sink and while listening to some fun songs, Philipp splattered each plate with the beetroot jam. It was indeed LOADS of fun!

It looked like a Tartare de Boeuf Crime scene, and the sweet beetroot jam taste totally complemented the tartare taste.

Do you ever pair your food with what you are watching? Do you ever make theme parties at home?

​In a soup pot, add the diced shallot and apple and fry until soft. Cut the cabbage and add it to the pot with the broth. Cook in low temperature until the cabbage is soft. Turn off heat. take some cabbage out and cut into small pieces and add the rest in a food processor or blender and blend until it's creamy.

Pour back in the pot. Add salt Pepper and the gingerbread spices. Serve and sprinkle with some cinnamon. Enjoy Xmas in a soup!

This christmas I decided to make most of my gifts. From Linen table cloths, knitted blankets to crotchet tops. So why not edible presents as well? I normally bake like crazy during December and give my friends cookies or cakes, but I have tendonitis, and i shouldnt be rolling stuff for some weeks.

So I decided to make Hot Chocolate as a present. You will be wondering: Hot Chocolate? it wouldnt be hot anymore. But I remembered I saw some brownie ingredients in a glass bottle as a present, so why not hot chocolate in a glass?

I got the idea while asking someone about his chocolate preferences, and his answer was: Hot Chocolate with Cointreau. So here is the Recipe for One Adult + 2 Kids Hot Chocolate ready to open and serve on Christmas.

Ingredients:

2 tbsp Sugar
12 tbsp RAUSCH Venezuela 43% Drinking Chocolate
1 Big Peppermint Cane
60 grs. RAUSCH Trinidad Selection 80% Chocolate or 70% Ecuador Selection
​30 ml Cointreau (For the Adult)
Loads of Mini Marshmellows
1 Glass Cointainer from Weck
1 MUJI mini Bottle for the booze

Wash the Glass container and dry. Using a hammer, break the peppermint cane before unwrapping.
Start with a layer of sugar, then add 2/3 of the drinking chocolate. After that, a layer of Peppermint followed by the last third of drinking chocolate.

Fill the little bottle with Cointreau and put it over the last layer of drinking chocolate. Hide the bottle with mini marshmallows and cut & sprinkle the Trinidad chocolate over them and close the lid.

Wrap around with a ribbon or thread and add a label. You can use a xmas label, print your own or even just add a sticker to the Weck Glass.

To prepare the mix: When ready to use, mix the ingredients well. For a single serving add 120 ml of very hot milk to 8 tbsp of the hot chocolate mix in a heat proof mug. Stir until dissolved & Enjoy.

Go crazy and add the favorite ingredients from your loved one, like orange or white chocolate, Add some cinnamon or even gingerbread crumbs. There is nothing better than personalize your presents and I am pretty sure they will love a present like this!

Merry Christmas and let the games begin!!!!!

When my Friend Line asked me for some birthday summer recipes for an article in the norwegian Magazine Foreldre I was thrilled. I love children birthdays. I remember the cakes, sandwiches, red jello and all the joy I had while growing up.

Line told me that norwegian children birthdays are so different than what southamerican birthdays are. There is no big buffet table and everyone has a place, and mostly they serve hot dogs and cola. I started thinking on a summer table that would delight kids and adults.

Ingredients:
​200 g biscuits, crushed
100g unsalted butter, melted
Condensed milk (1 can or 400ml)
300 g cream cheese
The juice of two lemons
Fresh strawberries for topping
Strawberry jam or touched strawberries

Crush the biscuits in a mixing bowl, pour over melted butter and mix well. Spread the mixture into small baking tins (or large if desired) and press it well. Let it cool for ten minutes in the freezer. Pour condensed milk in a large bowl. Add the soft cheese and whip it together. Add the lemon juice and stir well. Pour into molds over the cooled biscuit base. The mixture will seem somewhat thin, but it will thicken. Place it in the freezer or fridge to cool for at least two hours.
Served with strawberry jam and a few fresh strawberries. Kids and adults will love it.

If you are wondering about the cakepops recipe, Here is the easy recipe I made for the article.

Spring is the time for colorful and fragrant flowers. But besides all that: It´s Wild Garlic Time!!!! I never tried this wonder of nature until I moved to scandinavia... I heard of wild garlic and in germany of Bärlauch.. but somehow never tried it. 

The taste of garlic is so special, you will want this to grow all-year-long. But what do do with it? well besides using it to garnish and give an extra "oomph" to your dish, you can use it as the main element on recipes. This time I used it to prepare a wild pesto.

Ingredients:

1 bunch of Wild Garlic
a Handful of fresh basil​
50 gr Pine Nuts
50 gr Parmesan Cheese
150 ml Olive oil
1/2 Lemon juice
1 tbsp Creme Fraiche (optional)
Salt 
Pepper

Toast the pine nuts until they are golden. Place all ingredients (except the oil, salt and pepper) into a mixer or food processor for 2 minutes. Start pouring slowly the oil until is all blended. Add salt & Pepper.

I love it in pasta, zoodles, sandwiches.. it is delicious... If you like really hard tastes, forget the basil and use just ramson. ​I hope you like it!

Last december we hosted a Xmas Brunch and some of the guest brought cakes. Julia, a colleague of mine, brought an AWESOME chocolate cherry cake... and it was glutenfree!
I asked her if it was possible to get her recipe and share them with you, and she said YES! This recipe is so easy to do and it is delicious... and the longer you wait to eat it, the best it tastes... just like lasagna.

Ingredients:

350 gr Sour Cherries  from a Jar or 500 g Fresh Cherries without pits
150 g soft Butter
150 g Sugar
4 Eggs
100 g Dark Chocolate, grated
200 g ground Hazelnuts or Almonds
Powdered sugar

Wash the cherries and dry them. Mix the butter and sugar until is soft and homogeneous. 

Separate the egg yolks from the whites and beat the whites until stiff peaks form.
Add the egg yolks, chocolate and nuts to the butter mix and then incorporate slowly the egg whites.

A small trick from my grandma: Add 2 full spoons of egg whites and stir thoroughly, then add the rest and beat slowly to add some air to it. This will keep your mix fluffy.

Warm the oven to 180 degrees. Add the cherries to the cake dough. Butter the cake form and fill with the cake dough. And bake for about 30 minutes. Let it cool and sprinkle with Powdered sugar.

Cut, serve and enjoy!

What a better ornament that one smelling like christmas and tasting like liquorice?
For some years now I have baked my own tree ornaments, but this year I decided to make a twist on my own recipe: Exchange Ginger for Fine Liquorice Powder.
​
Ingredients:
Cookies:
375 gr flour
1 tsp baking soda
3/4 tsp Fine Liquorice Powder by Johan Bülow
1/2 tsp ground allspice
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp black pepper
115 gr butter at room temp.
115 gr vegetable shortening/fat
100 gr brown sugar
2/3 cup unsulfured molasses
1 large egg

Royal Icing:
2 Large egg whites (60gr)
2 tsp fresh lemon Juice
330 gr Powder sugar

Decorate with Royal icing and let them dry for a day before hanging. I really like the explanation for this icing from the Joy of Baking YouTube Channel:

This dish is partly inspired by a dish we made together with Mikkel Marschall on Bornholm, the langoustine dish at restaurant Kadeau and a foraging class we attended in Oslo. The dish we made with Mikkel was a potato compote with fried herring (we will remake the complete recipe on the blog later). After visiting Bornholm we were tipped by our good friend Helle about a foraging class at Geitmyra food culture house.

Two of the flowers we learned to be edible were Cuckooflower or Lady's smock (Engkarse in Norwegian) and Ground-Ivy (Korsknapp in Norwegian). They happened to be growing close to Geitmyra, and on the way home we picked up a few. Foraging wild plants and flowers seems to be one of the biggest food trends in the Nordic restaurant scene and hipster home cook crowd.

Ingredients

400 g salmon
12 potatoes, unpeeled
250 g Røros butter
Apple vinegar
Salt & pepper
Edible flowers

Send me dead flowers every morning

Cook the potatoes with the peel until they are done. Pour the water off and let them dry. Use a potato masher and roughly crush the potatoes. Add the butter and a few table spoons of apple vinegar, stir around a few times and let it rest until the butter is melted. Taste with salt and pepper and more apple vinegar if needed. A potato compote is rougher than a mash, the peel is included and the potatoes doesn't need to be completely mashed. The butter and vinegar is just stirred into the compote. It should have a clear acidic sting from the vinegar.

Rub the salmon with salt and pepper and fry on one side in butter. Remove from the pan before it is cooked all the way through and get dry. Plate with potato compote underneath and salmon on top. Pour some of the frying butter over the fish. Decorate with edible flowers.

Asparagus season is upon us, and we have let ourselves inspire by our visit to Rôtisserie this time. We haven't really copied the dish, there are several differences, but the truffle vinaigrette and the asparagus shavings are some of the similarities. Our best advice when it comes to asparagus is to buy good quality. Go to your local specialty store and pay that premium price. It's worth it. We went to Gutta på Haugen to get ours.

Ingredients
(Serves about 4 people as a starter)

4 green asparagus
4 white asparagus
a handful of ramson
1 chicory or endive salad
4 fresh figs
high quality almonds, try to get hold of Marcona or at least Valencia
extra virgin olive oil
truffle oil
balsamic vinegar
salt & pepper

Shock the vegetables!

The first thing you have to do is break off the hard lower tip on each asparagus. Then you peel them, and for this dish you want to save a few of the slices you peel off for decoration. Make a vinaigrette by mixing 4 parts extra virgin olive oil with 2 parts balsamic vinegar, a small teaspoon of truffle oil and salt & pepper.

We blanched almost all of the vegetables for this salad. The white asparagus was cooked for 4 minutes, the green asparagus 2 minutes, the chicory salad 1 minute and the ramson and asparagus peel 30 seconds. After cooking we transferred the vegetables directly into ice water, to shock them, and stop the boiling process. This preserves flavor and color.

The figs were cut in half and fried in a pan. As for the asparagus, they were fried in a pan too just before serving, about 1 minute per side. Cooking time depends on the size, and you want an asparagus that just barely bends if you hold it by one end.

Plate with the asparagus first, then the other vegetables. Top with asparagus peel and sprinkle roughly chopped almonds over. Spray it with vinaigrette! Yum