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……

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…