These are the pink coated chocolate cake pops that I made for the birthday of Anders' cousin's daughter on Saturday. I came up with this recipe after being stuck with too many cupcakes, so it is somewhat untraditional from other recipes. You can use any leftovers from chocolate cake or cupcakes you've made.
Time to test some more of the awesome products we received from Matbazaren.no. This time we wanted to make something with the confit duck. Confit duck is duck legs cooked and then preserved in duck fat. What better match to this fat meat than some sweet chinese pancakes (jian bing) and hoisin sauce?
This dish is of course inspired by Hitchhiker, who recently removed it from their menu.
This dish is part of Andrea's family tradition, and the recipe has been passed on for generations. Only one person of each generation is granted the privelige to learn the process. The idea is that the family has to be together to be able to enjoy this meal. This is just half of the recipe - the second part involves a different stuffing. We will make that once we get closer to Christmas, when @donmahr is coming for dinner at our place.
This creamy butternut squash soup with shredded chicken is perfect for cold winter evenings and rainy Sundays. As always, good ingredients are key. We bought Røros milk, butternut squash and the other vegetables at Gutta på Haugen. Our favorite gourmet shop in Oslo.http://www.twofoodieseating.com/uploads/4/2/5/9/42590049/2425523_orig.jpg
French toasts are famous all over the world. In Norway and Germany it's called "arme riddere/arme ritter". After making Aji de Gallina we had a lot of white bread left. Since Tostadas Francesas are Pepe's favorite we decided to make it his last meal in Oslo this visit.
Ají de Gallina - "The chili of the hen". Traditionally this Peruvian dish is made with hen, which gives a different taste, but our recipe is with chicken. We used chicken because it is more available, and you are actually just supposed to use the breast fillets. Good quality hen can be hard to find.
Suspiro a la Limeña translates to "the sigh of the Lima woman". Sometimes you will see it as Suspiro Limeño (“sigh of Lima”) as well. In either case it's a dessert that will leave you breathless. The bottom part consists of a sweet "dulce de leche"-like cream with vanilla seeds. Topped with a port wine infused Italian meringue. Traditionally, sprinkled with cinnamon. Our recipe serves eight people, and also suggests two different ways to finish off the dessert.
My dad just got to Oslo and his plane landed very late. So I needed to make some food for him that wasn't super hard for a night meal. I remembered that he loves Fiskekaker (Norwegian Fish Cakes). I was on my way to get this and some ingredients to make a purée, when Anders called me to say I should get the ones from Fiskeriet.
And here is my trick (and unhealthy tip) Add more butter on the outside of the sandwich!!! Loads of butter... I mean a huge amount of it! Leave it on the pan in low medium temperature until it is golden.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.