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…

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…

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….

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…

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……

Taratata Tatin!

Det er høst med klar og frisk luft, stjernehimmel og saftige norske epler. Det er tid for min favoritt epledessert: Tarte Tatin! Etter utallige oppskrifter, etter prøving og feiling har jeg endelig utviklet min egen oppskrift…  En hemmelighet som jeg deler med alle mine lesere! Tarte Tatin er terten som bakes opp ned. Man starter…