This Sunday me and kleinjinx will be guest chefs at Smalhans at St. Hanshaugen in Oslo. We are also flying in Jose Talavera all the way from Schwarzwald for this special occasion!
Every day between 16.00 and 18.00 Smalhans have a new disch they call “Dagens Husmannskost” – the daily special with focus on traditional dishes from all over the world. Many have been guest chefs before us, including Bent Stiansen from Statholdergaarden,Ole Martin Alfsen and jr. sous chef at Fat Duck at the time; Markus Dybwad. Several bloggers have cooked here too; amongst them chikujenta and bonjourtristesse.
The dish we are preparing is called “Ají de Gallina” and translates to “the chili of the hen”. It is a traditional Peruvian plate of shredded hen or chicken in a creamy and nutty cheese sauce made with yellow aji amarillo chili peppers. It is served with rice and potatoes, as well as boiled eggs and olives. “Dagens husmannskost” always cost NOK 160 and you can get a second serving if it wasn’t enough for you – it’s supposed to be a hearty meal!
We are also preparing a dessert called Suspiro a la Limeña, which means “the sigh of the Lima woman”. The name should be self explanatory – this sweet ending to a meal is heavenly! Dulche de leche (manjar blanco in Peru) in the base and port wine infused Italian meringue on top, sprinkled with cinnamon dust.
Book your table now at http://www.smalhans.no/ between 16.00 and 17.45 on Sunday the 16th of November. If you do not wish to book, or reservations are not possible anymore, just pop by. There is always room for more people at the neighbourhood restaurant Smalhans. The bar stools along the counter are not open for reservation and is actually an excellent place to sit. Especially for those who wish to capture the moment and share with their friends on Instagram with hashtags #smalhans #gjestespill and #threefoodiescooking. Take away is also an option!
Post by Anders
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...