On autumn days there is nothing better than hot drinks. And why not give some of the old classics an exciting touch by adding your favourite sweets?
In general I always go for white options in the sweet department: White chocolate, white desserts topped with white sauces…you get the idea. And three white ingredients mixed together – you can imagine what joy it brings me
But no matter what sweet preferences you have, I think you will definititely enjoy this one:
Today I tried a life-changing new recipe: One Pot Pasta.
Instead of making the sauce in one pot and the pasta in another, you simply mix everything together right from the start and cook until you get a creamy sauce, which takes about 15 minutes. I know 15 minutes sounds kind of shocking if you are like me and love your pasta al dente but the photos on Berries & Passion looked really convincing.
And I can tell you, it is absolutely delicious! I am even thinking about having this dish every night for at least a week, just with different ingredients – and you actually could make it with any kind of meet, fish, seafood and vegetables you have in your fridge.
Yesterday I had the most delicious dinner. Bacalao means cod in Spanish, but is also the name of a dish brought over by the Spanish and Portuguese many years ago to Norway. It is quite common to find this rich, spicy mediterranean dish in Arctic Norway, where you find the best dried cod in the world. It was only recently that I had it for the first time and I absolutely love it. It’s a tomato based fish stew made with dried cod.
Ingredients for 2 people:
300 g dried cod fish (soaked up in a bowl full of water for one night)
1/4 to 1/2 a chilli
1 medium sized onion
3 tbs tomato puree
1 can of chopped tomatoes
100 g halved cherry tomatoes
half a glass of green olives
2 big potatoes, sliced
3 cloves of garlic
The dried cod (klipp fisk) should be cut into large chunks and placed in a large bowl of fresh water for 24 hours prior to cooking, changing the water a few times during this process.
Mix together the garlic, chery tomatoes, canned tomatoes, chilli, oregano, basil, parsley, olives, tomato puree in a large, heavy based pan. Add half a cup of water and bring to the boil and simmer for 15 minutes. Season with pepper only (as the fish will bring plenty salt). Reduce to a low heat and then layer on the fish, onions (1 cm thick slices) and potatoes (1 cm thick slices). These should be sitting in 3 layers on top of the tomato base. Let it simmer in the covered pan for about an hour, giving the pan a gentle shake every now and then to prevent sticking and allow the dish to be kept in layers. The dish is ready when the potatoes are soft.
You can top the dish with some basil leaves and serve on a soup plate.
The best thing about the Norwegian summer is that the days are so long. After being on the beach morning to evening, it is still so light outside that no one feels like heading back home. A common thing to do here are barbecues, be it in public places or at home. We chose home tonight and tried out a new recipe.
Who says Barbecues have to be nothing more than fatty meat? Especially when you live right by the sea and can have fresh fish at all times. We grilled a big piece of salmon filet on a flat piece of cedar wood. It gives the fish the best taste you can imagine without adding any butter or oil.
This is what you need:
cedar wood (available in any store that has grill eqipment)
Put the salmon on a big piece of cedar wood that has been soaked in salted water for at least an hour. Cut the lemon into slices and place them on the salmon so that the whole fish is covered. Add salt and pepper. Put the fish and the cedar wood on the barbecue and grill it for about 15 minutes.
But not only did we have a delicious dinner, we also had the best sea view