 Do you often end up with leftovers of root vegetables like carrots, celeriac, potatoes etc.? We often do, and we hate to throw away food. In Norway people throw away one fifth of all the food they purchase. One fifth that would have been completely edible. What a shame. To help prevent this we give you this recipe you can make of common leftover vegetables.
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 Super munch! Energy food! We love this new super food we found at Gutta på Haugen. It is calledSuperknask and is produced by a company called Energimat. Two weeks ago, Andrea learned that she has celiac disease. Which means she can't eat gluten anymore. At all. That is pretty heavy news for someone who loves pastry, pasta and pizza as much as she does.
 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.
 Asparagus season is upon us, and we have let ourselves inspire by our visit to Rôtisserie this time. We haven't really copied the dish, there are several differences, but the truffle vinaigrette and the asparagus shavings are some of the similarities. Our best advice when it comes to asparagus is to buy good quality. Go to your local specialty store and pay that premium price. It's worth it. We went to Gutta på Haugen to get ours.
 Inspired by our class at Kulinarisk Akademi, and the fact that it is asparagus season (!), we decided to make Asparagus with Hollandaise sauce. Since we don't have a sous-vide cooker, even though we would like one, we had to do it the traditional way. However, we will explain both methods.
 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.
 A quick and healthy weekday recipe in between all the gourmet! This is a paleo version of hummus. Traditional hummus is made of chickpeas and falls outside of the paleo lifestyle. I came up with the idea to change them for aubergines. Even though we don't eat strictly paleo anymore we still make this aubergine hummus from time to time.
Ingredients 2 medium sized aubergines 1,5 dl (1/2 cup) of almonds or walnuts 4 tbsp olive oil 4 tbsp neutral oil 1 garlic clove sea salt a squeeze of lemon Heat a frying pan with olive oil, cut the aubergines and fry them in low temp until they are totally transparent and soggy. Add some salt and let them cool down. In a blender or processor, add nuts and neutral oil and mix until it is a uniform paste (also known as nut butter). Add the aubergines to the mix and a squeeze of a lemon. Add more salt if needed. Mix until smooth. Enjoy with carrots, celery, or even on a sandwich. |
Recipes.Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems. Archives
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