As some of you may have noticed there has been some changes to our lives and this blog lately. I have moved to Berlin to explore the culinary scene of the German capital, and will continue to cook exciting recipes from my new home as well.

Anders will not be writing for Two Foodies Eating anymore. However, this blog will continue. It will still be called Two Foodies Eating, because wherever there is one foodie eating, there is always another one who joins for a good meal.

We hope you will continue to follow my adventures on this blog, and that you will also check out and follow Anders on his new blog: andershusa.com and his Instagram: @andershusa.

Berlin has a great amount of restaurants. I live now in Prenzlauer Berg and I have been in some restaurants already. But 2 weeks ago, I heard of Si An, a very traditional vietnamese restaurant at the Rykestrasse where mostly all dishes are vegetarian and glutenfree. I decided to go there with my old friends from Hamburg and was amazed by the incredible taste of their food. 

When my friend Helena decided to visit me from Oslo, I knew we should go to this place. The outside terrace is beautifully decorated with asian lamps and one feel suddenly like on vacation.

I got a non-vegetarian Bun Cha Gio: Warm rice noodle salad with fresh spring rolls with pork, coriander, roasted peanuts mint honey dressing. Delicious and surprisingly huge for 7.80€. Not only was it all fresh but the don't use glutamate.

This place is great for afterwork drinks and food or even a date on a saturday night.

What makes this place even cooler? The service is extraordinary. The waiter saw me and knew already that last time I was there I needed a pillow as I wear shorts and the straw benches aren't so comfy for bare legs and he remembered I don't eat gluten. You wont need to chase a waiter to get their attention here, just a glance and they will be there to make your evening even more special. 

I totally recommend you guys to check out this place!

I just got a Fuji xe1 to try as I am lacking a good camera at the moment (Thanks Ailine) But I have still no idea how to use it and this place is a bit dark as well ;) so I apologize for the semi blurry pictures... 

Schweppes asked us to make some fresh summery drinks and lemonades that goes well with food. Five different recipes were developed in the Two Foodies Eating lab, and we teamed up with Jan Robin Ektvedt at the restaurant Hitchhiker to get some awesome street food dishes to match the drinks perfectly. Of course, that was no challenge for JR who recently launched a cookbook about street food from around the world together with Stian Floer.

Photographer Carl Christian Raabe shot all the photos and videos, and one recipe will be featured each week on Dagbladet.no and printed in the glossy weekend magazine Dagbladet Magasinet five subsequent weeks! The fifth and final recipe is now out; a mango lassi with Schweppes Lemon paired with a spicy chili crab. You can read the recipe in Norwegian and watch the video of how it was made here. Andrea styled and art directed the photos/videos and Anders starred in the mixing videos.

Ingredients (per glass)

• 1 dl Schweppes Lemon
• 1/2 fresh mango
• 5 leaves fresh mint
• 1 dl coconut cream
• 1 tbsp honey syrup
• 6 ice cubes
• 2 wheels of lime
  

Creamy fresh!

• Honey syrup is made by boiling one part acacia honey with one part water for 1 minute and cool
  
• Crush 6 ice cubes in a blender
• Add the mango and 3 of the fresh mint leaves
• Pour in 1 tbsp of honey syrup and blend to a puree
• Keep the blender going and add 1 dl of coconut cream until you have an airy consistency
• Pour in a glass and stir in 1 dl of Schweppes Lemon
• Decorate with 2 leaves of fresh mint and 2 wheels of lime

I was so happy when the invitation came home. A big box full with fresh fruits, vegetables and loads of ham in different variations. The only thing it said was: You are invited to Tynset, Please let us know if you will stay overnight. The train leaves at 8am and let us know if you have any food allergies."

I answered right away that I will stay for the night and I cannot eat gluten.. The Day arrived and all bloggers were already on the right track, And we left to Tynset. I had never been that north before.

We had a welcome pack with food and drinks and coffee. We drove for hours until we got to Tynset.
Thank god the breakfast included glutenfree muffins made by KitchnQueen. 

We we several Food Bloggers and we were very excited to see where we were going to. When we finally arrived at Nortura.

Nortura is the company that makes products like Gilde, Prior & Æra in Norway. 
TynsetSpekemat med eller uten ben. Her på Tynset har vi spesialisert oss på begge deler.
We got a great lunch including their best products, all of them from 9 to 24 months aged hams. Delicious! And then we went to the ham factory facilities.

We learnt how to make Fenalår. I could say it is the "Pata Negra" from  Norway. It is a lamb leg covered in salt and aged on salt for 6 months.
After that we went around the factory and saw all their products. The smell was amazing... Even after eating a full plate of charc, I wanted to bite once of those legs hanging around.

After learning all about ham and matured meat, we were driven to the lamb farm. We got to see sheep and met the shepherd. we were gonna stay at the farm for the night and awaiting us was a great a 4-course meal made with their products.

At the end of the evening, I asked the farmer if I could touch a baby lamb... and my dream to carry one was fulfilled.

We had some OMA wines and went to bed. It was so weird that the sun never really set. Next day we had breakfast and drove back to Oslo. By christmas my Fenalår will be ready and delivered. I hope it will make it all the way to Germany as I am living in Berlin now. I cant wait!

In June I went to Helsinki because since I was 5 years old, I wanted to see Finland. I remember my aunt's boyfriend, Jouko, would fly to Peru to visit her and he would tell me many stories about that far far away country.

On my birthday, I decided I needed to go somewhere I haven't been before. So the decision was made! I had to fly to Helsinki.

One of the most recommended places to go in Helsinki is Restaurant Ask. It is a small place located in the nice area of Kronohagen/Kruununhakawith and it has 26 seats. I was surprised to see how small it was, though it was beautifully decorated in a very minimalistic scandinavian style

In 2012, Filip Langhoff opened together with his wife Linda, a renowned sommelier, the Restaurant Ask. And used the experience he got working in restaurants like Brasserie Hansken(Oslo), El Bulli (Barcelona) & Chez Dominique (2 star restaurant in Finland) what Ask get in 2014 the got their first Michelin Star.

Filip’s philosophy consists in finding the purest ingredients and he even wonders the finnish nature in search for the best elements for his beautiful dishes. While Linda, pairs the wines and she finds small producers in countries like Germany and France to match the delicate food.

No need to write more about this. Look at the fragility and beauty of the dishes served on that evening or check Anders take on that night.

Schweppes asked us to make some fresh summery drinks and lemonades that goes well with food. Five different recipes were developed in the Two Foodies Eating lab, and we teamed up with Jan Robin Ektvedt at the restaurant Hitchhiker to get some awesome street food dishes to match the drinks perfectly. Of course, that was no challenge for JR who recently launched a cookbook about street food from around the world together with Stian Floer.

Photographer Carl Christian Raabe shot all the photos and videos, and one recipe will be featured each week on Dagbladet.no and printed in the glossy weekend magazine Dagbladet Magasinet five subsequent weeks! The fourth recipe is now out; a passion fruit lemonade with Schweppes Bitter Lemon paired with Japanese chicken nuggets "Karage". You can read the recipe in Norwegian and watch the video of how it was made here. Andrea styled and art directed the photos/videos and Anders starred in the mixing videos.

Ingredients (per glass)

• 2 dl Schweppes Bitter Lemon
  
• 1 dl apple juice
• 1 passion fruit
  
• 5 raspberries
  
• 2 tbsp honey syrup
  
• 4 ice cubes

Make it with passion!

• Honey syrup is made by boiling one part acacia honey with one part water for 1 minute and cool
  
• Put 4 ice cubes in a glass
• Cut the passion fruit in half and scoop all the content into the glass
• Put 2 raspberries slightly crushed into the glass
• Pour in 2 dl Schweppes Bitter Lemon and 1 dl apple juice
• Taste with 2 tbsp of honey syrup
• Stir with a spoon
• Decorate with 3 raspberries on a toothpick
• Serve!
  

Ingredients (4 people)

Sauce

• 4 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp worchestershire sauce
• 2 tsp soy sauce

Wasabi mayo

• 4 tbsp mayo
• 2 tsp wasabi powder

Salad

• 1 little gem salad cut in strips
• 1 coriander plant
• 10 sugar snaps cut in strips
• 1 red onion sliced in strips

Spice mix

• 8 Nori sheets
  
• 4 tbsp sesame seeds
• 2 tsp salt
• 1 tbsp Korean chili powder

Chicken nuggets

• 4 chicken legs without bones, cut in 3x3 cm big pieces
• 8 tbsp maizena
• 8 dl sunflower oil to deep fry
• 2 tsp salt

Make it Karage style!

• Mix together all ingredients for the sauce, wasabi mayo and salad in separate bowls
• Pulverize the Nori sheets in a blender and mix together with the rest of the ingredients for the spice mix
• Salt the chicken and leave it for 2 min
• Roll the chicken in maizena until fully covered
• Heat the oil to 180 degrees C. Deep fry until golden
• Don't fry all the chicken at once, only a handful each time, to avoid loss of temperature in the oil
• Put the fried pieces of crispy chicken on a paper towel
• Roll the chicken in the spice mix and toss them around a bit
• Plate with salad on top, then wasabi mayo and finally the sauce

Douzo meshiagare!

As you might remember, I was in Provence filming for #Kultour and I made some great turkey with lavender and I was actually in the middle of a lavender field.

During that episode, I showed 2 more recipes with lavender. One is Strawberry Lavender Marmalade and Lavender Butter.

I was so inspired by the marmalades on Stammershalle while visiting Bornholm, that I decided to make this spectacular combination of flowers and fruit.

Strawberry Lavender Marmalade:

Ingredients:

1 Kg fresh strawberries
800 gr white sugar
Juice of One lemon
Fresh or dry lavender about 1 tbsp if dry and 2tbsp if fresh

Boil 1/2 cup of water and soak the lavender on that water for 15 minutes. 
Hull the strawberries and discard the bad ones. Set aside half of the berries, and mash the rest up.
Put into a wide pan, add the sugar and the lemon juice, and bring to the boil. Add the remaining strawberries to the pan and the strained lavender water.

Boil for 30 minutes or until it reaches 105° C. Let it cool and try it out with some fresh buns or crackers!

Lavender Butter:

Ingredients:

250 gr butter
1 tbsp fresh lavender
Sea Salt

Beat the butter until soft. Cut or crush in a mortar the lavender. Add salt and lavender. Mix and Enjoy!

Schweppes asked us to make some fresh summery drinks and lemonades that goes well with food. Five different recipes were developed in the Two Foodies Eating lab, and we teamed up with Jan Robin Ektvedt at the restaurant Hitchhiker to get some awesome street food dishes to match the drinks perfectly. Of course, that was no challenge for JR who recently launched a cookbook about street food from around the world together with Stian Floer.

Photographer Carl Christian Raabe shot all the photos and videos, and one recipe will be featured each week on Dagbladet.no and printed in the glossy weekend magazine Dagbladet Magasinet five subsequent weeks! The third recipe is now out; a lemonade with Schweppes Ginger Ale paired with a vegeterian summer roll. You can read the recipe in Norwegian and watch the video of how it was made here. Andrea styled and art directed the photos/videos and Anders starred in the mixing videos.

Ingredients (for a big mug)

• 6 dl Schweppes Ginger Ale
• 4 dl orange juice
• Orange boats from one orange
• 12 slices fresh ginger
• 12 sage leaves
• 4 tbsp lemon juice
• Ice cubes
  

Fresh with a sting!

• Fill a big water mug with 15 ice cubes
• Cut orange boats from one orange and add
• Slice fresh ginger and add
• Pick about 12 leaves of sage, give them a clap in your hands and add
• Pour over 6 dl Schweppes Ginger Ale
• Mix in 4 dl orange juice
• Add 4 tbsp lemon juice
• Stir and serve!

Ingredients (4 people)

Sauce:

• 4 tbsp hoisin sauce
• 2 tbsp Peking duck sauce
• 1 tbsp black bean chili oil
• Orange peel
• 1 tbsp orange juice

Filling:

• 8 sheets of rice paper
• 1 cucumber cut in strips
• 50 g sugar peas cut in strips
• 4 ripe avocados cut in slices
• 2 red chilis finely sliced
  
• Leaves of a coriander plant
• 1 red onion cut in strips
• 2 thumb size gingers finely sliced

Ready, steady, roll!

• Mix all ingredients for the sauce with a stab mixer
• Dip a sheet of rice paper in cold water and place on a board
• Add 1/8 of all vegetables in layers on the paper
• One tbsp of the sauce on top
• Roll it up
• Decorate with spring onions (optional)
  
• Repeat 8 times

I brought so much Roquefort cheese from Roquefort while filming this episode for TV2's #Kultour, so I decided to make some more dishes with it. I love blue cheese pasta, though most of the people say the cheese overpowers the sauce and normally ends up being "too much". But I find out is all about the amount of cheese and cream you use. This is a very fast dish to make, approx 10 min for the whole dish.

Ingredients:

150 grs of Spaghetti (normally 75-100 gr per person. I used Barilla gluten-free pasta)
100 ml Heavy cream
100 gr Roquefort cheese
Fresh rosemary
a bit of extra roquefort to garnish
Salt & Pepper
Olive Oil

Cook the pasta as directed on the package but remember to add some oil and salt to the water. In a small pot warm the cheese and cream in medium heat. Stir continuously until it thickens. 
Mix the pasta in to the sauce. I used some cooking rings to make the form better. Shave or cut some roquefort cheese over the pasta and sprinkle some pepper over it. Garnish with fresh rosemary and Enjoy!