We did a recipe during our paleo month in January that we never posted. It is a healthy porridge - perfect for lazy Sunday mornings. Top it with whatever you feel like. We used freeze dried strawberries and roasted & regular coconut flakes.
In case you didn't know; March 25th is Waffle Day! This is a Swedish tradition which has begun to spread to other countries. So, if you ever needed an excuse to make delicious waffles, now's your chance. We wanna share with you the recipe that Anders uses to make these super crispy and buttery waffles packed with flavor. It is a recipe that has evolved through the years, drawing inspiration from a vast number of sources, spanning all the way from his great grandmother up until most recently the "cooking chemist" Hobbykokken. The clue is to add a lot of ingredients which contribute to making the waffle batter filled with air, allowing for a fluffy inside while the outside gets crispy.
You might have made risotto, but have you ever made "byggotto"? This is a Nordic twist on the Italian classic, made with barley (bygg in Norwegian). Barley needs a little bit longer cooking time than risotto, but other than that, is is pretty similar.
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!
The 14th of March, or 3-14-15, was the only pi day of our lives. Unless you plan to live to 2115 that is. We could not let the opportunity pass to make a pie this day. Since we had some canned apricots fromGutta på Haugen it was an easy choice to make an apricot pie.
We were at the Norwegian Aeropress Championship 2015 yesterday. The event was subtitled "Back to the Aeropress - a pun on the movies "Back to the Future" - and took place at Barista School in Oslo. We were rooting for Team Kaya, but in the end Øystein "Kaffelab" Berntsen won the whole shebang. Congratulations to him! The event inspired us to make a modification of the classic cocktail Espresso Martini. Since we don't have an espresso machine we used our aeropress in stead. Here's how you can make it yourself!
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.
Bugs Bunny was screaming to us from the meat counter at Anni's Pølsemakeri in Mathallen. "What's Cookin' Doc!? This ain't wabbit huntin' season." And so it was that we ended up with a rabbit in our bag. Then, as we walked outside of Mathallen we discovered a brand new spice shop that had opened; Il Buongustaio. The wonderfully enthusiastic Janni made us a special spice blend perfect for the small jumping creature.
It sounds like witchcraft, but it is actually possible to make Italian meringue without sugar. We love meringue a lot, but sometimes it's nice to make more healthy desserts. This was made during our paleo month of January.
SALMA is one of the easiest ingredients to work with, and perfect for those evenings when you don't feel like cooking forever. That doesn't mean it can't look amazing! By combining orange SALMA with green avocado and yellow mango you get a visually appealing as well as tasty dish. All it needs is a classic ponzu sauce and you are ready to dine. If you can get the Thai or Pakistani mango you will get an even sweeter and better flavor to this meal.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.