Archive for March, 2015

Spring is coming and I’m starting to crave more fresh vegetables. I like nothing than slicing a ripe avocado and pouring a simple vinaigrette over it before tucking in. Which is precisely what I intend to do after posting this.

  • One part Dijon mustard
  • Two parts white wine vinegar
  • Three parts olive oil

Place the ingredients in a glass jar with lid and shake well. Keep refrigerated.



  • Garlic – add one teaspoon minced garlic or half clove crushed.
  • Balsamic – substitute balsamic vinegar for the wine vinegar.
  • Lemon Parmesan – use fresh lemon juice instead of vinegar, and add 1/4 cup grated Parmesan.
  • Herb – add 2 tablespoon chopped fresh herbs such as dill, thyme, parsley, tarragon.
  • Blue Cheese – add 1/2 cup crumbled cheese such as Roquefort or blue Stilton.


Enjoy your salads!


Natasja x


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This recipe is inspired by Jamie Oliver. I’ve never made anything like this before, but I just know I’ll love it 🙂 I would serve this as a starter with nice bread and a crisp side salad, or as a snack with toasted naan bread cut into strips. You could even take it to work with you, although mackerel has got a pungent smell.



  • 400 g smoked mackerel
  • 200 g low-fat cream cheese
  • 1 lemon
  • Fresh flat-leaf parsley, leaves picked
  • extra virgin olive oil
  • A few dried chili flakes to spice things up a little



Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste, and sprinkle on with some chili flakes.



Natasja x





And as I am often asked to translate the recipes, below you’ll find the Norwegian version.




Denne oppskriften er inspirert av Jamie Oliver. Jeg har aldri lagd paté før, men bare vet at jeg kommer til å like det 🙂 Serveres som forrett med godt brød og en frisk, grønn salat til, som kosemat med ristet og oppskåret naanbrød, eller rett og slett som pålegg.



  • 400 g røkt makrell
  • 200 g cream  cheese
  • 1 sitron
  • Frisk persille
  • Oliven olje
  • Litt tørket chilli



Fjern først fiskeskinnet. Kjør fisk, cream cheese, revet sitronskall og saften av en sitron samt litt finhakket persille i foodprocessor til en fin og jevn røre.

Smak til med tørket chilli, salt og pepper.




Natasja x


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For en stund siden lovte jeg å oversette en oppskrift, og jeg beklager forsinkelsen.

Life…. Get in the way sometimes.

Men her kommer den altså, stilton-  og brokkolisuppe. Kjempeenkelt og ganske god, men jeg må innrømme at det ikke er min favoritt.

Oppkriften er inspirert av en oppskrift fra New Covent Garden Soup Company. Jeg tilsatte vårløk, og erstattet fløte med crème fraîche for en friskere smak.

Til 2-3 personer

  • 540g brokolli
  • 1 liten purre
  • 1 hvitløksfedd
  • 1 liten potet
  • 100-150 g Stilton ost
  • 800 ml grønnsaksbuljong
  • 100 ml fløte eller crème fraîche
  • 25 g smør
  • 1 ss olivenolje
  • Vårløk 
  1. Rens purre og skjær i biter. Skjær brokolli i buketter, skrell stilken og skjær den opp i biter.
  2. Dette freses i panne/gryte med hvitløk og oppskåret potet. Under lokk lar du det småkoke forsiktig i 10 minutter.
  3. Hell over grønnsaksbuljong og kok opp. Skru ned varmen og la småkoke til brokollien er mør og har beholdt fargen.
  4. Smuldre inn stiltonost, tilsett fløte eller crème fraîche og la småkoke under lokk i 5 minutter til.
  5. Mix med stavmikser, eller i blender.

Smak til med pepper, og server med et dryss av vårløk, godt brød og gode venner.


Natasja x

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