Coeff 103

Rising sea is time to fish, high water is time to swim, low water is time to collect shells. In Brittany, where I was born, tides give rhythm to life. In many homes, the tide table is as important as the calendar. For each calendar day, the tide table provides times for low and high…

All-around

Quiche, tarte or pie? No matter the name, it is good! Camembert, ham or leak? No matter the filling, it is good! At home or on a week-end tent trip? No matter the place, it is good! Pie is round and all-around! And easy to bake! And pie can be reheated for a fast meal…

Plum, plum, plum!

The Norwegian summer can sometimes feel capriciously cold and humid. However, thanks to a slow growing season and light summer nights, gardens give us amazingly delicious apples and plums. While the well-known traditional Tarte Tartin suits perfectly the acid and aromatic apples (I earlier shared a very good recipe), plums are waiting to be turned…

Harvest time

Late summer in Norway – or is it already autumn? – is a beautiful time. As the days turn shorter and colder, the air gets crisp and bright. It is time for harvesting. The woods abound with mushrooms and berries. It is time for looking after the “forest gold”, chanterelles, and other delicious species, first…

Capriciously small

La boudeuse, the sulky oyster, bears its name well: it seems that it has stubbornly refused to grow. Behind a small shell with rounded shapes, it hides a plump, generous and savoury flesh. La boudeuse is the perfect oyster for baking. I love oysters. I grew up in a village in Brittany situated between two…

Sommersprell

Whether you are in Brittany or Norway, the mackerel is the fish of the summer! The mackerel is a migratory fish that lives in cold waters in summer before returning to warmer waters in autumn. Its elongate body makes it an excellent swimmer. It is so beautiful with its blue-green back, zebra of black stripes! It is…

Waiting for blueberries…

I have always loved picking berries. When I was a kid, I rather spent the evening picking blackcurrants and gooseberries in the garden than watching TV. Mom encouraged me: “Your little fingers are so agile. You harvest without damaging the berries.” I did not need much encouragement though. What a pleasure to taste berries while…

Le joli mois de mai

Finally, the winter is over. The birds are singing, the woods are in bloom and the trees are budding shyly. It is spring in Norway! It is time to wake up, to laugh, to dance. Confirmation or ritual, teens are celebrated the way to adulthood. “Russ”, graduates in high school, fill the streets and parks with party and…

Il segreto della principessa della pizza

Norwegians love pizza! They are the top pizza consumers  in the world (per-person ratio), before USA and far before Italy that is only in fifth place. The 5.2 million people living in Norway consume around 26 000 tonns pizza each year, that is an average of 5 kilos pizza per person! Pizza is good, pizza is fantastic. However the sad news is that,…

Un goût sucré de terre

“A tale that begins with a beet will end with the devil.” That is a risk we have to take1. Coming from the depths of the earth, the beetroot, at first quite rustic, is a fascinating and exquisite vegetable. Where has it stolen its scarlet red? Where has it drawn its sweet savour from? Although it grew up in the dark, the beetroot contains…

Millefeuille

A millefeuille is a pastry composed of three layers of puff pastry. As the puff pastry is made by folding the dough, traditionally in six steps of three folds, a millefeuille consists of 2187 “feuilles” (sheets) – 3 x 3 x 3 x 3 x 3 x 3 = 729 sheets per layer. These thousand sheets have given the name millefeuille to the pastry….

Sun for dinner

During the polar night, when the winter gets darker than dark, the cod of the Barents Sea comes to spawn in Northern Norway, bringing a well of vitamin D. This vitamin is often called the sunshine vitamin because our body produces it when we are out in the sun. Vitamin D is essential for growth and bone development. During the…