We had some awesome guests over this Saturday, and made them food and cocktails. The theme of the evening was partly Peruvian, including this mango pie for dessert.

This recipe has a history. The neighbor of my aunt back in Peru always asked my aunt for recipes. My aunt would always get slightly incorrect ones in return, because the neighbor wanted to prevent her from copying. The mango pie recipe, however, she would never give away to my aunt, and always made excuses to why.

One day while the neighbor was gone, my aunt went over to her house, tricked the maid to let her in and stole the mango pie recipe. She gave the recipe to everyone in order to teach the neighbor to share. My mom got it too and it quickly became my dad's favorite. Mango pie was made every birthday of his from then on.

And now, the recipe has made its way to you.

Ingredients

1 can sweetened condensed milk
2 cans of mango
4 egg yolks
4 egg whites
4 limes
2 gelatin plates

Heat the oven to 170 degrees C.

Whisk the egg yolks until they get a creamy consistency and continue to mix in the sweetened condensed milk. Squeeze the lime juice over and stir until incorporated. Whisk the egg whites to firm snow peaks, and fold them into the batter.

Butter the oven-proof molds and pour in the egg mix. Bake until the batter is solid, about 15-20 minutes.

Allow it to cool down.

Leave the gelatin in cold water for 5-7 mins. Warm the syrup from the canned mangos in a pot. Squeeze the gelatin plates free from water and mix them into the warm syrup until dissolved.

Cut the canned mangos in small cubes. Place half of them over the egg base, and add the other half to the syrup. Fill the glasses with the syrup mix on top.

Cool again and serve when it's cold.

Brygg Magasin is a relatively new Norwegian magazine about coffee. The name translates to "Brew Magazine" and targets a small, but growing, niche of people who are passionate about the black gold. The first two issues were printed last year, and they've published two more in 2015 so far. In the latest issue, #02/15 in stores now, we are featured in an article about making breakfast & coffee in the morning.

Lene Haugerud is editor in chief of Brygg. She is a foodie herself, and a traveller. She's been traveling the world and writing about food and coffee for as long as I can remember, and you should follow her for inspiration. Together with photo editor Amalie Winther and creative head Mikal Strøm they work hard to give Oslo and Norway a beautiful magazine for those in love with the caffeine fix. A lot of people contribute to the magazine as well; foodies, baristas, home brewers, photographers and those who simply love Oslo.

Pick up an issue in your local coffee bar, or ask for it at Narvesen, if you wanna read about our breakfast routines. We share how we make our coffee, where we buy it, what we love to do in Oslo and even a recipe for scrambled eggs with arctic char and cream cheese. We are very happy about being part of this beautiful publication, and a special thanks to Helena Krekling for taking such pretty pictures in our home.

The golden trio is cooking up something new. Baking, in fact, this time. Anders Braathen, Stian Floer and Tom Victor Gausdal run the restaurants Smalhans, Hitchhiker, and Strand together. Now they are opening an organic and 100 % pure sourdough bakery at Vulkan, above Mathallen and next to Kontrast. It has been a life long dream for them, and together with master baker Pontus Blomberg they open the doors to their gluten heaven, Handwerk, this Friday the 24th of April.

We snook in for a preview of the baked goods last week, and had a chat with Pontus about sourdough and what makes it special. Pontus had prepared two different types of bread this day, one regular and one made with durum flour. He also had a stack of cinnamon rolls ready, from sourdough of course, which was a great idea for Two Sweet Tooths Eating.

Normally when you bake bread you add already cultivated yeast in order to make the dough rise faster. With sourdough you don't add yeast at all. In stead you give the flour and water time. Time for lactic acid bacteria and yeasts to form, Pontus tells us, which will create the same effect in a slower process.

Except with more time you also get more flavor, Pontus explains. Sourdough bread are more «sour» or acidic, as the name suggest, with more complexity in the taste. The lactic acid bacteria also produce more gas, which gives sourdough it’s characteristic big air bubbles inside. Finally, the high acid level breaks down proteins, which results in weaker gluten. You want those gluten strings weak when you're baking!

There are also health benefits to eating sourdough bread, according to Pontus. It has a lower glycemic index, which means it won’t spike blood sugar as much as regular bread. The digestion is easier, because the digestion process actually starts in the dough, and the fermentation process increases the content of beneficial bacteria for your body as well. Finally, sourdough bread allows your body to take up more of the natural vitamins

Handwerk will serve Smalhans, Hitchhiker and Strand with bread, in addition to other restaurants that are interested to buy them. Regular consumers can buy freshly baked breads and buns of different kinds, some with pistachio cream, Pontus promises. There will also be sandwiches, and Pontus dreams about fermented cabbage as one topping. In addition, Andrea the baker is moving in permanently. She's been hiding in the basement of Smalhans so far, baking those delicious cakes you've seen on the bar counter. Handwerk will be her new base from now on.

We cannot wait until Friday to start buying proper sourdough bread from Handwerk, and we recommend you guys to check it out too!

We love cocktail bars. The drinks look beautiful, the interior is well-designed, and they have an eye for quirky details everywhere. It is like entering a theme park for adults. In Oslo we have the vintage Fuglen, retro Bettola, old classic Morgenstierne and just recently we got the equally beautiful Vérité, Territoriet and Torggata Botaniske added to the list. However, newly opened Himkok takes it a few steps further. It is the Disneyland of cocktail bars. This place has so much going on.

The location is Storgata 27. No, not in the front. Around the corner. Behind the dumpster. Yes, that door without a sign that you would never have guessed. Below the awnings that read "Pels Pels" from the old fur shop that used to be here. Maybe they will make their presence more obvious once everything inside is ready. We were there to get a sneak peak at the soft opening.

As you enter the hallway you are met by cages on the walls, with jars of pickled fruits and vegetables lined up in the shelfs. Enter the cocktail lounge on the right and the first thing you see is a huge distillery machine behind a glass wall. The guys from Behind Bars Consulting, who helped make this place, and Matt, who's in charge of the distillation, reckon this is the only bar in Scandinavia who has one.

Matt will distill aquavit, gin & vodka. The details in this lounge are beautiful, from the lamps in the ceiling to the hydroponic turbines in the far end used to growing herbs for cocktails.

The outside areas in the first floor is not ready yet, but the plan is to have a cider bar serving a wide selection of fermented apple beverages. On the other side they want to serve food of some kind, maybe a rotisserie with poultry, and serve beer. If they get their will you will also be able to take away to enjoy in the park.

Upstairs is a huge area. The music will be louder and the drinks served faster. Cocktails and beer on tap. There's a retro photo booth to take funny pictures with your friends, and lo and behold! Around the corner is a barber salon. The guys from Dapper at Grünerløkka have brought their concept to Himkok, and taken the name from the old sign outside. PelsPels Barber Salon will cut your hair and trim your beard while you sip your favorite cocktail.

In our opinion this is one of the most well made bars in Scandinavia. We look forward to many visits and tasty cocktails here, and to see how all their plans are set to life.

Two Foodies will be on TV this summer! More specifically one foodie. Andrea will be hosting and co-hosting some episodes on the #KULtour program, which is part of the "Tour de France" broadcast at TV 2. The show will do various features about food, wine and culture along the Tour de France route, with the first stop being Belgium.

Here is the trailer for the 2013 show with English subtitles to give you an idea of what is coming.

You can follow the #KULtour and Two Foodies Eating in many channels:

#KULtour
Instagram: kultournorway
Snapchat: KULtour
Facebook: TV2KulTour

Two Foodies Eating
Instagram: TwoFoodiesEating
Snapchat: TwoFoodiesEat
Facebook: Two Foodies Eating

Use hashtags #KULtour and #twofoodieseating

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.

Ingredients

2 duck legs
125 ml sunflower oil 
0,5 liters of dark beer
3 shallots, minced
5 garlic cloves, minced
100 ml ají cream or 4 pureed chilis 
1 tsp ground cumin
1 jar of cilantro paste
2 liters duck or chicken broth
3 cups white rice
1 red bell pepper, diced
1 cup canned corn
Salt & pepper
1 chilli to decorate

Optional garnish:
Salsa criolla
Huancaina or rocoto sauce

Heat a cast iron pot to medium-high and fry the duck legs until golden and crispy, about 2 minutes on each side. Cover with aluminum foil and set aside. Some people marinate the legs in beer overnight, but this is optional.

In the same pot, add the chopped shallots and garlic and fry until transparent. Add ají and cumin, and let it cook for 3 minutes more. Add the cilantro paste, duck broth, beer and the duck. Flavor with salt and pepper and cover the pot. Let it cook for about 30 minutes on low heat.

Remove the duck leg from the pot and cover in aluminum foil again. Measure the liquid to see that you have 1.5 liters. If not, add more water. Then add the rice, diced red bell pepper, corn and the stock. Cover the pot and cook for 20 minutes on low heat. Turn off the heat, and after 5 minutes stir the rice with a fork.

To crisp the duck skin again, either use a torch or pop it in the oven on 250 degrees C with your grill program activated. Plate with the rice first and a piece of duck on top. Optional garnish can be salsa criolla and huancaina on the side. We made salsa criolla by soaking thinly sliced red onions together with jalapenos in lime. Garnish with chili and edible flowers.

We enjoyed this Peruvian treasure with a Chianti Classico from Chioccioli. Super tasty and easy to drink with a hint of dark berries. It was very refreshing together with the hotness of this dish.

Andrea's dad, Pepe, recently opened a restaurant in the Black Forest in Germany called Colibri. It is mainly a traditional Peruvian restaurant, but it also serves some German dishes. Pepe says: "I will serve them a bit of German food until they learn to love Peruvian cuisine.”

The name Colibri comes from the Nazca lines in Peru. One of them is called Colibri because it resembles the bird. It was actually a German woman named Maria Reich who discovered the lines. Thus, the name is a fusion between Peruvian and German, just like the concept of the restaurant.

Last November Pepe was here with us cooking at Smalhans. We made Ají de Gallina and Suspiro a la Limeña. Last week he surprised us with loads of traditional Peruvian dishes. We made some pictures to show you how food from the Peruvian coast looks like. Believe us, they taste even better than they look!

In the next days we will be making Arroz Con Pato. Which other of these recipes would you like us to post on the blog? Drop us a comment below.

Kontrast, by Swedish chef Mikael Svensson, is not a new restaurant in Oslo. However, it recently closed down it's old venue at the Carlton hotel Guldsmeden in Skillebekk. We were actually there in February this year to check out the final menu before they moved (we might post it later). The new location is at Vulkan, just above Mathallen, and it opened this Wednesday the 8th of April.

A fresh start for Mikael Svensson, where he has been allowed to follow his dream more closely and design the place as he always wanted it to be. The contrast is indeed quite visible compared to the old place... More open, clean and modern design with a lot of concrete, wood and steel. An open kitchen, floor-to-ceiling windows and designer furniture and lamps.

We had a table at 6 o'clock in the evening on opening day. We arrived at bit later, around 18.20, but the place was still empty. This gave us some time to take a look around, snap a few shots and decide on which table we wanted. The waiter was very understanding when we wanted a wooden table for better light and prettier food pictures. Nerd alert.

The menu was similar to the old Kontrast; simple and short. We ordered the "Kontraster" tasting meny, but added the "Løyrom" dish since we are suckers for that. Wine pairings were an easy choice as we got some pretty decent wines last time. Slowly, but steadily the place was filling up with more guests as well.

We like the new Kontrast even better than the old one. The location and design of the place is a major upgrade. The food is slightly better, even thought the style has been kept quite the same. We loved most of the wine pairing, and our waiters were excellent. We will definitely come back!

You find Restaurant Kontrast at Maridalsveien 15 A, in the Vulkan area, just up the stairs from Mathallen.

Restaurant Manager Ola Larsson welcomes us in the door. It's a Saturday night and we booked a table just thirty minutes ago. Brasserie Paleo is half empty on this cold, dark January evening. Ola asks if we want something to drink before we eat and points towards the bar. "A glass of wine or perhaps a cocktail?" You had us at cocktail...

The bartender this evening is Australian Pete Shaw. We order the "Paleo Garden" and "Key Lime Pie," simply because they sound wonderful, in addition to some bar snack. Pete tells us about the drinks and his passion for mixology. Later on Ola stops by the bar to explain the restaurant concept. Personally, he tries to live by the paleo lifestyle, but he is not among the most extreme. Nor should the restaurant be, and although they work towards complete paleo alternatives it will never be at the expense of a good taste experience.

We are quite familiar with the paleo lifestyle and what you can and cannot eat. Some of you may remember our paleo recipes back in January. In Brasserie Paleo it is difficult to see much of the paleo way at all in their main menu. There is even bread and sugary desserts. Fortunately there is at least a "Weekly Paleo" menu written on the wall, that seems to be more true to the concept. We had to try this for the full experience. The dishes were not really designed to be shared, but we like this way to experience a meal so we decided to do it anyway.

Since we are not religious about the paleo concept either, we had to try some of the options à la carte. Green stars on the menu marks the more healthy options. We chose two green starred items, but had to check out the bread serving and a dessert as well. Boy, did we not regret that.

All in all we really enjoyed Brasserie Paleo. The people who run the place seems dedicated in the way they talk about their concept. What we missed the most was nature wine. Alcohol is not really compatible with a strict paleo lifestyle, but a definite improvement would have been wine that at least does not contain added sugar or other substances. Also, some healthier desserts could have been worked out. At least replace sugar with honey or stevia. We'll return some day to see how things evolve.