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…

Toc, toc?

Oui! Je suis prête! Mangez-moi! I have long believed that it was difficult to prepare crème brûlée. “My custard remains liquid…” is a frequent comment on Internet forums. Also, many recipes recommend baking in a bain-marie… Well, I was wrong. Preparing a crème brûlée is child’s play! Some hints: The egg yolks allow the custard to take shape. If…

Langue au chat?

Non! Cette langue-là, je la mange! Every year, between January and April, a great miracle occurs in Northern Norway. The cod of the Barents Sea come to spawn in the archipelago of the Lofoten islands. A journey of several hundred kilometers! For centuries, fishermen from all over the Norwegian West coast have joined the seasonal fishery of the migratory…

Rochers coco

What do you do when you are left with egg whites? Coco rocks! Ingredients: a few egg whites; weight them. around the same weight of grated coconut the same weight of sugar or a little less 1/4 (in weight) of flour For 20 coco rocks, I used the whites of 6 large eggs (around 230g), 250g…

Poularde à la crème

This recipe “Fricassee of poultry” is inspired from a recipe of Georges Blanc, a Michelin three-star chef. Don’t be afraid! It takes some time to cook, but it is simple to prepare. Just relax while it gets ready. A good advice from Georges Blanc: Add a few spoons of vinegar to the sauce. The subtle touch of…

Crevettes au curry

Peel the shrimps. Fry them  with cream and curry. Voilà! Apéritif or tapas, as you prefer, is ready! Ingredients: 300g shrimps, 1 copious table spoon of crème fraîche or sour cream (rømme), some curry.

Syrlig godt!

Da jeg flyttet til Norge for 26 år siden, hadde jeg lite erfaring med kakebaking. Når man er oppvokst i et land med et boulangerie-pâtisserie per 1000 innbyggere, blir bakekunst overflødig. Er man dessuten oppvokst ved en forblåst kyst med rikelig med sjømat, blir det salte dyrket fremfor det søte. Så flyttet jeg til Norge……