Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
If Germans would be able to settle on one national dish, it could easily be argued to be currywurst. Unfortunately they can't agree due to regional differences in that vast country. However, we were not in doubt of what to make when we invited over the guys from #KulTour for a German evening. New readers might want to check this post and this about the summer adventure Andrea is having with the TV2 film production team along the Tour de France route.
Two weeks ago we had some smashing friends over for dinner and we made them an almost complete Peruvian meal. We say almost because the first dish was a Croque Monsieur. We simply could not resist to use the Handwerk sourdough bread for something. The dessert , mango pie, we already posted a while back, and now we give you the recipe for the main dish of the evening; Lomo Saltado.
Today is "Steak & BJ day" and we're giving all you girls out there the perfect steak recipe for a successful celebration. The BJ you will have to sort out yourself, but check out VICE's 101 guide if you need some "hands-on" tips.
We got our meat from Anni's Pølsemakeri as usual. A premium entrecôte. By now our kitchen closets are filled to the rafters with spices from Il Buongustaio. We decided to make Hasselback potatoes and a ramson mayo to go with it. Simple. Perfect.
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.
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.
When you are eating a lot of vegetables and almost no carbs, you have to be creative in order to not just eat salads all the time. It is easier to stick to a healthy lifestyle if your eyes find the food exciting and attractive.
Hiyashi Chûka is a Japanese dish, originally made with ramen noodles. This is our paleo version were you replace noodles with "zoodles" (zucchini cut like noodles) as well as strips of fried egg . We also couldn't use sugar or soy sauce.
A very special occasion before Christmas called for a very special meal. Our friends Glen and Ingrid returned to Norway from their current home in Sydney, and we invited them along with Mathias and Kine (heavy lifters, heavy eaters) to dine in Nydalen. What better opportunity to whip out some of those exclusive products from Matbazaren.no again? The following recipes are somewhat complex and need to be explained in detail to ensure a good results. Starting with the brioche buns that needs to be
We got a present from Marius a while back; a 1971 Barbaresco. The only way to enjoy such a wine is in the company of great people, and as such we decided to invite Marius for dinner. A Xmas celebration before Christmas. A "two foodies eating" with more foodies kinda meal.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.