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Near where I live, there’s this wonderful, little park and in it a lovely cafe. It’s not very big, but serves hot coffee and tea, freshly made soups, and home-baked cakes, and now waffles. Well, it will be serving waffles on 31. January from 10am.

I sometimes pop round on a Sunday morning, after getting the newspapers and sit down for a coffee and a chat. My conversations will often turn to food, and as I was hungry and a bit homesick, waffles came to mind.

One thing led to another, and now I’ll be making waffles next Sunday 🙂

Nothing better than a hot drink and a warm waffle with jam and cream on a Sunday morning. Hopefully the weather will be fine too.

So maybe see you at Parkview Cafe, in West Harrow Park?

And if you feel like making these yourself, my recipe can be found here

Love,
Natasja

 

waffles

Marinade til lam

I en tidligere bloggpost nevnte jeg lammesteken vi spiste i romjula, og her følger marinaden vi brukte. Husk at en god marinade samt stekesjy er et ypperlig utgangspunkt for god saus 🙂

 

Ingredienser:

  • 4 ss olje
  • 2 ss sitronsaft eller 1 ss hvitvinseddik
  • 1-2 fedd knust hvitløk
  • En halv løk delt i fire
  • 3 knuste pepperkorn
  • 1 ts rosmarin
  • 1 stilk persille
  • 1/2 ts timian

 

 

Framgangsmåte: 

Bland alle ingrediensene i en bolle, og la det hele trekke i romtemperatur noen timer før du marinerer kjøttet.

Det enkleste er å marinere i en plastpose, det krever minst marinade. Legg kjøttet i plastposen, hell på marinaden, knyt igjen og snu hver 3. time, minst 4 ganger i løpet av et døgn.

Legg så kjøttet i langpanne, hell over marinaden og stek som ønsket.

 

God helg!

Natasja

 

Tomatsalsa (fra Nora)

Ingredienser:

4-5 store plommetomater

1 liten rødløk

2 fedd hvitløk

½ rød paprika

1-2 røde chili med frø

Saften fra 1 eller 2 lime/sitron

Sukker, salt og pepper etter smak

Hakket fersk koriander

 

Tilberedning:

Du kan velge å skolde tomatene før du fjerner frøhus og hakker det hele grovt opp. Sett av to tomater til senere bruk. Legg i blenderen.

I blenderen tilsetter du så grovhakket løk, hvitløk, chili og paprika og pulser dette noen få ganger. Salsaen skal ha litt tekstur, så ikke la maskinen gå for lenge.

Ha salsaen i en bolle, grovhakk de siste tomatene og rør inn i sausen. Smak til med limesaft, salt, pepper, sukker og koriander.

Sausen kan godt trekke i kjøleskap i et par timer før servering. Hell av noe av vannet som har samlet seg rundt kanten før du anretter den i en liten bolle.

Sausen er god til det meste, syns jeg. På ost, oppskåret kjøtt, fisk…. You name it!

Kos dere!

Natasja

 

IMG_2462

 

 

Julen 2015

Julen ble i år feiret hos mamma på Brøttum, og vi innledet det hele bittelillejulaften med sushi og bobler, samt solo til meg. Dette bør bli en tradisjon!

Sushien bestilte vi fra et supert lite sushisted, Moelv Fantasiatisk, hvor de på kort tid tilbereder deilig sushi, som du kan spise på stedet eller ta med hjem. Vi valgte nummer 5, som består av 24 biter med laks, kveite, tunfisk, scampi, rødskjell, kamskjell og tempuramakibiter. Personlig kan en godt droppe scampi og rødskjell, og heller satse på laks, kveite og tunfisk. Scampi og rødskjell smaker ganske lite, og begge deler har lang reisevei. Hva med reker? Er sikker på at det ville smakt godt. Bytt gjerne ut smakløse scampi med norske reker!

På julaften spiste vi ribbe med eple, sviske og aprikos, samt sosisser, rød- og surkål, mandelpoteter i tillegg til en rødkål- og rødbetesalat. Ribba ble god, svoren sprø, og det ble masse rester igjen. Ingenting smaker vel bedre enn kald, oppskåret ribbe i romjula.

Vi spiste også deilig lammestek i jula, gammalnorsk spælsau fra Rognlia gård, et enkvinnesforetak i Lommedalen. Du kan lese mer om småbruket her: https://www.regjeringen.no/no/aktuelt/fylkesnytt-fra-oslo-og-akershus-22011/id660681/#smaabruker

Sausen ble forøvrig knallgod. Stekesjy tilsatt kremfløte og rødvin, samt litt sukker for å runde av eddiksmaken fra marinaden og ganske mye pepper.

Til lammet serverte vi selvsagt rødvin, mandelpoteter, søtpotetmos med spisskummen, og rødkål- og rødbetsalat.

Desserten må vi ikke glemme, en tradisjonell multekrem, selvplukket selvsagt, med krumkaker fra butikken. Og den var H-E-R-L-I-G!

Nyttårsdagen sto jeg på farten igjen, og til Son for å se inn det nye året med gode, gamle venner på Smørbekk, Kambo. Det ble et formidabelt tapasbord med blant annet  en nydelig, kald mandelsuppe, ferske vietnamesiske vårruller med reker og hoy sin saus, diverse spekemat og pølser, mange oster som manchego og Valdresost med brennesle, og Noras herlige tomatsalsa, som snart er å finne på bloggen.

Det mangler bilder av julefeiringen og etegildet på nyttårsaften, så jeg har inkludert et par stemningsbilder. Jeg benytter også sjansen til å ønske dere et riktig godt nytt år, med nye muligheter og spennende utfordringer!

Natasja

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Dishes to try this week

Friday 13th November 2015 is going to be a date to remember, especially for us living in the Western Hemisphere, and especially for those living in Paris, France. And let us not forget Beirut, Baghdad and elsewhere the unmentionables wage their idiotic, messed up war against all things sivilised and progressive. And with the lyrics of Imagine, let us all try and make this a better place. How, I don’t know. Anyway, life goes on, and so does cooking and eating. And as there seem to be something wrong with my liver, further tests in January, I might as well try and make a start living more healthily. Walk more, eat less of the stuff I love etc etc. 

This week I will make poached chicken and seasonal vegetables, grilled aubergine & tomato sandwiches, pea and lettuce soup, which I’ve made many times but not shared with you, and tonight spicy spinach soup, which promotes a good mood. Life is constantly full of worry, but as illustrated below, worry serves no useful purpose. 

So live long & in peace! 

Love, 

Natasja 

   
 

Cauliflower soup

This is a very mild and comforting soup, which is really easy to make. For a touch of luxury, add fresh field mushrooms and a drizzle of truffle oil. Enjoy with a crisp white wine.


Ingredients:

1 large cauliflower (about 1.3kg) stalks removed and florets chopped

1 large potato, peeled and chopped into large chunks

1 medium onion, chopped

25g butter

4 tbsp olive oil

1.2l vegetable stock

600ml full-fat milk

142ml double cream

Salt & pepper


Spices I used:

Pinch of saffron

Pinch of nutmeg

Pinch of cumin



Method:

Put the cauliflower, potato and onion in a large saucepan with the butter and half the oil. Gently heat the ingredients until they start to sizzle. Then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not take on any colour.

Pour in the stock and bring to the boil. Then pour in the milk and return gently to a boil. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.

Blend everything in a food processor or blender, in batches. But do let it cool! Stir in the rest of the cream.

Serve in warm bowl with crispy bacon lardons and a chopped parsley. Alternatively, serve with crispy fried wild mushrooms and a drizzle of truffle oil.

Enjoy!

Love, Natasja

Recipe based on BBC Good Food. Picture my own.

Happy Halloween / Bonfire Night / Thanksgiving / Allehelgensaften

The plan was to make soup out of the pumpkin A brought home to carve in time for Halloween. Unfortunately it was pretty rotten inside before we got to it with a carving knife, so I couldn’t make it. Below is the recipe I was going to try, and might do at a later stage.


Ingredients:

1 1/2 kg pumpkin, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp. grated ginger

1 lemongrass, bashed

3-4 tbsp. Thai red curry paste

400ml coconut milk

850ml vegetable stock

Lime juice and sugar, for seasoning

1 red chilli,  sliced, to served (optional)


Method:

  1. Heat the oven to 200C/180C fan/gas 6.
    Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 minutes until softened. Stir in the curry paste for 1 minute, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 minutes, then fish out the lemongrass. Cool for a few minutes, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, season with salt, pepper, lime juice and sugar, to taste. Serve drizzled with the remaining coconut milk and scattered with chilli.

Enjoy!

Love,
Natasja

A's pumpkinpumpkin 2

Recipe based on BBC Good Food. Pictures my own.

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