Last Bulmers recipe of this week, "the main dish”. This is one of my favourite recipes. When you think of a Fricassee, you would probably think of that Fricassee de Poulet a L’Ancienne… a very French comfort food between a saute and a stew. But in my case I think of a warm English homemade food. You might be thinking I got it all wrong and I am a bit crazy. So I may have to explain a little bit:
When you are feeling a bit ill and outside is still cold, there is nothing better than chicken soup. But why make the same old chicken soup? I was in the mood for some ginger and aubergines and had some chicken in the fridge, and this is what I ended up eating.
As much as I remember, there was a lot of casseroles made when I was a kid. Mostly there was some legumes and rice next to it, very peruvian. I always loved chickpeas, but I remember hearing they are very hard to make, so I never tried to make them myself. But after all, it was pretty easy to make this dish.
No Time to cook? This is the easiest dish I make when I am working over-hours and I don´t feel like cooking.
When I heard I was going to be with #Kultour in Provence making food with lavender, I got super excited. And my first idea was chicken with lavender syrup. Lavender is not the most known herb in the culinary world. Many people and some known chefs do not like using it because sometimes it can overpower the food and taste like soap. But I have never had that problem when cooking with lavender. The main thing is not to use too much and not use it directly like a seasoning. Instead; make a syrup or make a tea of it. Lavender is from the family of rosemary and you can easily use lavender in stead of rosemary in every recipe. Just try it!
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.
Did you check out our post about Colibri? The new Peruvian restaurant of Andrea's dad in Germany. One of the dishes he serves is Arroz Con Pato, which means Rice With Duck. We made it at home recently, and here is the recipe for you to try as well.
You have probably used giblets from a duck or chicken to make a broth, but do you ever cook with thegizzard, liver or heart as main ingredients? We find these parts incredibly tasty, and we think more people would if they tried it. Our favorite restaurant in Oslo, Pjoltergeist, often serves amazing dishes with duck hearts prepared in various ways. Go try it!
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.
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
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.