Having an American recipe for strawberry pie calling for (strawberry) Jell-O which they do not have here, I´m posting this if it helps anyone. There´s lots of online recipes and variations of the American strawberry pie with Jell-O, so go to any of those recipes for an idea of what the easy way is:).
Today is one of our daughters is having a birthday, and in a few hours we´re having a family party with all of us, as it´s summer vacation here in Norway and many from Oslo are here too. Saturday we´re having a kids party with the barnehage. So if I´m this again, I will remember! sigh,).
1. I had about 5 pints of local Norwegian strawberries. Half I´d frozen quickly, leaves on, so had to soak them in cold water a few minutes, taking a sharp apple carving knife to get off the leaves, stems, and a bit of grass. The fresh ones, I washed and cleaned as usual. Strawberries done.
2. I had both powdered gelatin and gelatin leaves, but as I´ve actually used the gelatin leaves in other recipes (my sour cream panna cotta, below somewhere), I decided I had enough to figure out! I soaked TWO plates of gelatin in cold water, for about half an hour.
3. Meanwhile, I made a pie crust. It´s so hot today, we don´t have AC here as usually it never gets 85F! The kitchen was hot even before I turned on the oven, so this step took a while. In between every step, I had to chill. I chilled the butter, then cut it. Chilled the butter and flour, then cut in the butter, chilled again. Finished the recipe, chilled again, rolled out, put in pan, chilled again, then finally fluted the edges prettily. The recipe I used is Martha Stewart pate brisee, but made with fresh juice of an orange and a little water for the liquid. I also added a little salt, and a bit more sugar, Tate and Lyles superfine sugar, as I wanted the crust a wee bit more sweet for the strawberry pie.
4. I´ve been chilling the crust, and will bake in a minute, once I figure out what C degree, as the recipe calls for F. So, once I convert the temperature to my oven, I´ll know which gasmark to use.
(just follow what suits what you have).
The chill the pie crust til it is cold! I know some recipes say just use it hot, and pour in the boiling liquid, but I don´t have time for that!
5. Meanwhile, on another burner, into a large pan, I put in some of the frozen partially thawed strawberries, the water from the gelatin bowl (about 2 cups) and a bit more (eyed it), some sugar mixed with corn starch. Again eyed everything, from how many berries and the size pie crust I´m making. For this pan ( I decided to make one large rectangular pan, rather than two actual round pies as it´s easier to carry), I used about 1 1/2 cups regular white sugar not superfine, and 3 TBS (yes, tablespoons) corn starch. Before adding, I sifted them together. I brought this to a boil, stirring constantly with a flat whisk, then boiled for 3-4 minutes, stirring. Took off the heat, let the boiling stop, but then added the soaked, softened gelatin leaves, while the liquid was still hot (do NOT boil gelatin leaves), and mixed til the gelatin melted into the liquid. Then I stirred a bit more to make sure the gelatin was completely incorporated, then poured this over all the strawberries, both partially-frozen and fresh, which were in a large bowl.
Set this aside to cool. Again, many recipes call for all the boiling hot liquid to be poured directly into the pie crust, but I don´t have time for this, and my crust was not cooked and cooled yet.
6. Bake crust for about 8 minutes til lightly browned, and not raw. Let cool.
7. Pour the strawberry mixture carefully into the cooked, cooled crust.
I used a rectangular pan, instead of 2 round pie tins.
8. Chill til cold.
9.Meanwhile, whip some fresh cream til the right consistency, or use clotted cream, with a tiny bit of sugar. Set aside to cool. Then when the pie is cold, top with the whipped cream or clotted cream. Italian mascarpone works well too, as not everyone likes whipped cream.
10. Chill til the party.
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To flute the edges.
1. Cut the pie crust about half an inch more than the pan. Chill. Then take it between your left thumb, and your right thumb and right forefinger, all around, to make pointed fluted edge. I have long fingernails, so I had to be careful not to tear the crust as I went round. Chill again, then fix any bits you need to fix. Chill.
YES, this did take a while, but strawberry pie seems perfect for a birthday when it´s so hot. The idea of making a cake, when it´s 85F out and in, wasn´t fun or appealing. And luckily the birthday girl is very excited to have a pie rather than a cake, and a STRAWBERRY pie. :)
Pie isn´t done much here. I may have started a new tradition. I hope the Norwegian family like the American pie. The Thanksgiving pumpkin pie wasn´t such a winner....but my lemon meringue pie is a huge favourite.
Happy birthday to all those having a birthday today!
Thursday, July 25, 2013
Saturday, May 25, 2013
Waffle maker heart-shaped hashbrowns
Long day, of study, laundry, exercise...the usual weekend stuff. Nearly midnight, suddenly got hungry, and remembered there was a bit of leftover waffle batter in the fridge. I love waffles. Any time of day. Or night. But, after sitting in the fridge for all day, even after adding a bit more baking powder, sifted flour, sugar, flour and one more egg, it just didn´t exactly help. The waffles were extremely crispy and soft chewy perfect texture, but the taste was more like hashbrowns, not quite. It got me to thinking: hmmm can I make hashbrowns in the waffle maker?
So I did, and much better. Really cute too as our thin waffle maker is heart shaped, if you put 4 hearts together in a circle. Once a waffle is made you can tear it up into four large hearts. And, when you make hashbrowns, if you are careful enough, same thing. I was thinking a great idea for a Valentine´s, Mother´s/Father´s Day or birthday breakfast.
RECIPE:
Shred cold peeled and washed large potatoes. It´s easier and better imho if the potatoes are cold. Once shredded, squeeze out as much of the liquid as you can. Then season as you like. I usually add salt, pepper, maybe some tabasco, and a bit more salt as I like hashbrowns crispy and a bit salty. Chill in fridge for 10 or so minutes.
Meanwhile, heat up the waffle iron. I use double sided (top lid closes on a bottom lid) waffle iron, either for the fire or the plug in kind. This time I used the plug in kind. Set for 4 (whatever that means, it´s a higher setting, but not the highest) but checked during cooking til I got the right golden brown color I wanted. Eventually I used a 5 setting, a bit higher, but not the highest setting.
Oil both the top and the bottom, then oil the top again, as that side is more difficult to keep the oil from dripping back to the bottom. To oil, I pour in some oil into the bottom waffle iron, then use a wooden paint brush if you do not have the usual oil brush. Use the oil brush, to first spread the oil around the bottom waffle iron, then keep oiling the brush from the bottom to oil the top.
Carefully take out enough "shreddies" to make a thin hashbrown, covering all the heart shapes to the edges. Lower the lid, and check the setting you like. The first one keep an eye to see if your setting is too high or too low, or just right. Adjust as needed.
Don´t put too much shreddies in, but also adjust the amount to what you like the texture to end up as. I like thin crispy outside with soft chewy on the inside, so put a thin layer of the shredded potato. If you like thicker, or less crispy, adjust as needed.
When still hot, put on a plate for serving, and if necessary sprinkle with a bit more sea salt or flaked salt. Optional, but as I said, hashbrowns are one of the few things I like a bit salty.
These are really great, and much easier quicker than using a pan, as both sides are cooking at once, and that also helps keep it crispy chewy perfect. To keep the hashbrowns warm, you can:
-cover plate with a tea towel
-put all hashbrowns when done on a baking tray (you can do this with cooked bacon too, pancakes, scrambled eggs, French toast...too) in a warm oven til breakfast is ready to be served.
After making these, I checked online, and lots of others have done this too. It´s a great idea, can´t believe never thought of it before.
So I did, and much better. Really cute too as our thin waffle maker is heart shaped, if you put 4 hearts together in a circle. Once a waffle is made you can tear it up into four large hearts. And, when you make hashbrowns, if you are careful enough, same thing. I was thinking a great idea for a Valentine´s, Mother´s/Father´s Day or birthday breakfast.
RECIPE:
Shred cold peeled and washed large potatoes. It´s easier and better imho if the potatoes are cold. Once shredded, squeeze out as much of the liquid as you can. Then season as you like. I usually add salt, pepper, maybe some tabasco, and a bit more salt as I like hashbrowns crispy and a bit salty. Chill in fridge for 10 or so minutes.
Meanwhile, heat up the waffle iron. I use double sided (top lid closes on a bottom lid) waffle iron, either for the fire or the plug in kind. This time I used the plug in kind. Set for 4 (whatever that means, it´s a higher setting, but not the highest) but checked during cooking til I got the right golden brown color I wanted. Eventually I used a 5 setting, a bit higher, but not the highest setting.
Oil both the top and the bottom, then oil the top again, as that side is more difficult to keep the oil from dripping back to the bottom. To oil, I pour in some oil into the bottom waffle iron, then use a wooden paint brush if you do not have the usual oil brush. Use the oil brush, to first spread the oil around the bottom waffle iron, then keep oiling the brush from the bottom to oil the top.
Carefully take out enough "shreddies" to make a thin hashbrown, covering all the heart shapes to the edges. Lower the lid, and check the setting you like. The first one keep an eye to see if your setting is too high or too low, or just right. Adjust as needed.
Don´t put too much shreddies in, but also adjust the amount to what you like the texture to end up as. I like thin crispy outside with soft chewy on the inside, so put a thin layer of the shredded potato. If you like thicker, or less crispy, adjust as needed.
When still hot, put on a plate for serving, and if necessary sprinkle with a bit more sea salt or flaked salt. Optional, but as I said, hashbrowns are one of the few things I like a bit salty.
These are really great, and much easier quicker than using a pan, as both sides are cooking at once, and that also helps keep it crispy chewy perfect. To keep the hashbrowns warm, you can:
-cover plate with a tea towel
-put all hashbrowns when done on a baking tray (you can do this with cooked bacon too, pancakes, scrambled eggs, French toast...too) in a warm oven til breakfast is ready to be served.
After making these, I checked online, and lots of others have done this too. It´s a great idea, can´t believe never thought of it before.
Sunday, May 19, 2013
black bean and black-eyed pea chili
Blogtime laxing to organise a bit better. It´s already Pinsedagene, the weekend holiday here after May 17th. Studying lots. Quickly:
BLACK BEAN and BLACK-EYED PEA CHILI
1. Into a large pot, put a few cups, total, of both dried black beans and dried black-eyed peas. Season with fresh ground peppercorns, flaked salt, coriander seeds, black cumin seeds, chopped celery stalks and leaves, fresh herbs (thyme, basil, chervil, oregano), cumin, tabasco.
Cover this with boiling water. Not hot water, but boiling. Top up with boiling water atleast half way up pot. Turn on burner, to about medium to keep the boil, cover, then once at a boil again, turn down a bit, to keep a simmer. Simmer til beans are soft, but not mushy.
At the end, add what you have to hand in the larder, and whatever you like. OR, at this point, cool and put into portioned containers and freeze for quick soup/stew starters. Today, I´m using a thawed out portion adding:
shredded chicken from a roast chicken, some more fresh herbs and dried herbs, a little more salt and pepper to taste, a can of crushed Italian tomatoes, okra, and a little beef summer sausage. Simmered all together just enough to cook through but not turn mushy, and not turn the okra slimey. In the end, if you like, just put the entire pot into the oven on warm to simmer for a more even heat, not just from the bottom.
Serve over pasta such as spinach fettucine, or brown jasmine rice, or blue corn chips. Top with a dollop of rømme (full fat traditional Norwegian sour cream).
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maybe Smores for dessert. Digestives, marshmallows, dark baking chocolate, warmed over the fire. It´s summery temperatures, cooling at night. Gorgeous! Winter has finally gone, skipped spring mostly, and gone full on for summer today. yay. finally:). That deserves a smile!
BLACK BEAN and BLACK-EYED PEA CHILI
1. Into a large pot, put a few cups, total, of both dried black beans and dried black-eyed peas. Season with fresh ground peppercorns, flaked salt, coriander seeds, black cumin seeds, chopped celery stalks and leaves, fresh herbs (thyme, basil, chervil, oregano), cumin, tabasco.
Cover this with boiling water. Not hot water, but boiling. Top up with boiling water atleast half way up pot. Turn on burner, to about medium to keep the boil, cover, then once at a boil again, turn down a bit, to keep a simmer. Simmer til beans are soft, but not mushy.
At the end, add what you have to hand in the larder, and whatever you like. OR, at this point, cool and put into portioned containers and freeze for quick soup/stew starters. Today, I´m using a thawed out portion adding:
shredded chicken from a roast chicken, some more fresh herbs and dried herbs, a little more salt and pepper to taste, a can of crushed Italian tomatoes, okra, and a little beef summer sausage. Simmered all together just enough to cook through but not turn mushy, and not turn the okra slimey. In the end, if you like, just put the entire pot into the oven on warm to simmer for a more even heat, not just from the bottom.
Serve over pasta such as spinach fettucine, or brown jasmine rice, or blue corn chips. Top with a dollop of rømme (full fat traditional Norwegian sour cream).
-------
maybe Smores for dessert. Digestives, marshmallows, dark baking chocolate, warmed over the fire. It´s summery temperatures, cooling at night. Gorgeous! Winter has finally gone, skipped spring mostly, and gone full on for summer today. yay. finally:). That deserves a smile!
Monday, February 11, 2013
Valentine´s Day: homemade ravioli in a sage butter sauce
For Valentine´s Day, am making my favourite homemade ravioli:
ravioli pasta sheets filled with ricotta, sage, walnut or pecan. Served in a warm cream sauce with more sage and either walnuts or pecans.
Recipe and photos after Valentines.
ravioli pasta sheets filled with ricotta, sage, walnut or pecan. Served in a warm cream sauce with more sage and either walnuts or pecans.
Recipe and photos after Valentines.
MD Supper 4: Ricotta chocolate cake w frosting
Actual recipe added when time.
1. Make cake. I made this recipe from looking at a banana bread recipe, as I was running late, and the banana bread was throwing everything together and cooking quickly. And I also needed to use up some ricotta.The chocolate cake I will post soon but did not use, was much more time consuming. This recipe was AMAZING! Will def make it again!!
The general ingredients were cocoa, Tate and Lyle superfine sugar, flour, a container of ricotta, 4 TBS olive oil, semolina/corn meal, 2 eggs, dash flaked salt, 2tsp baking soda...
Will post the exact recipe I made when time, plus the photos, when I have time to make the video of it.
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Dinner was served with iced tea, iced water for all of us. And prosecco for me and T.
Dessert was served with cafe au lait, then espressos for T and me.
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The frosting recipe too! (melted the choc, butter, Tate and Lyles sugar all together til it was melted and not grainy). Then added the cream.
Whipped up fresh cream. When cool, added the whipped cream to the cooled melted chocolate frosting mixture. Spread this on the cake.
The cake itself was light, airy, filled with tiny holes like a beautiful delicate moist sponge cake, without all the work! The ricotta and cocoa was delicious!
Used a basic banana bread recipe for the main amounts of ingredients, changing the banana to the ricotta, and changing the amount of sugar to be about a third cocoa, and changing the flour to be partially semolina/corn meal.
Fantastik cake! would make a delicious 6 layered cake next time I make it. This time only used one of the layers, dividing it into thirds. Wasn´t pretty, as I was rushed, but certainly tasted wonderful! would add more butter to the frosting and less cream if I wanted a thicker butterfrosting consistency. The amounts I used was perfect for a quick frosting to almost pour on.
1. Make cake. I made this recipe from looking at a banana bread recipe, as I was running late, and the banana bread was throwing everything together and cooking quickly. And I also needed to use up some ricotta.The chocolate cake I will post soon but did not use, was much more time consuming. This recipe was AMAZING! Will def make it again!!
The general ingredients were cocoa, Tate and Lyle superfine sugar, flour, a container of ricotta, 4 TBS olive oil, semolina/corn meal, 2 eggs, dash flaked salt, 2tsp baking soda...
Will post the exact recipe I made when time, plus the photos, when I have time to make the video of it.
----------
Dinner was served with iced tea, iced water for all of us. And prosecco for me and T.
Dessert was served with cafe au lait, then espressos for T and me.
-------
The frosting recipe too! (melted the choc, butter, Tate and Lyles sugar all together til it was melted and not grainy). Then added the cream.
Whipped up fresh cream. When cool, added the whipped cream to the cooled melted chocolate frosting mixture. Spread this on the cake.
The cake itself was light, airy, filled with tiny holes like a beautiful delicate moist sponge cake, without all the work! The ricotta and cocoa was delicious!
Used a basic banana bread recipe for the main amounts of ingredients, changing the banana to the ricotta, and changing the amount of sugar to be about a third cocoa, and changing the flour to be partially semolina/corn meal.
Fantastik cake! would make a delicious 6 layered cake next time I make it. This time only used one of the layers, dividing it into thirds. Wasn´t pretty, as I was rushed, but certainly tasted wonderful! would add more butter to the frosting and less cream if I wanted a thicker butterfrosting consistency. The amounts I used was perfect for a quick frosting to almost pour on.
MD Supper 3: Meatballs w leeks, artichokes
Normally, I´d planned on serving this course, separately from the pasta, but being rushed, and to make sure the kids actually ate it, I served the meatballs with the pasta and added a red sauce.
The main course of meat, was the meatballs in sauteed leeks with artichokes. To this I added crushed tomatoes, herbs. Then poured all of that over the cooked pasta, 12" long ziti.
1. Make the meatballs.
In a bowl, add fresh and dried herbs, 1 egg, minced onion (about a quarter of a small onion), semolina/course corn meal, 1 package ground beef, salt, pepper. Mix together with hands, then form into small rounds, placing them on a floured and seasoned baking tray. To flour the try, sprinkle the baking tray with sifted flour, then sprinkle over herbs. Roll the tray back and forth to cover the round meatballs with the herbed flour. Then bake in a hot oven til done.
2. Make the leeks and artichokes.
Wash and cut up a leek, place in a saute pan with a little butter and olive oil. Open a jar of artichokes, and add the liquid. Saute the leek. When done, turn off the heat, keep on the warm burner. Add the artichokes, and pour over crushed tomotoes and juice. Add fresh and dried herbs. I had basil, lemon mint, chervil, thyme, oregano, so used that. Gently simmer.
3. Boil the pasta.
4. Assemble. Place the boiled pasta in a large baking dish. Pour over the sauce and meatballs, gently mix together. Serve.
Photos and videos when time.
The main course of meat, was the meatballs in sauteed leeks with artichokes. To this I added crushed tomatoes, herbs. Then poured all of that over the cooked pasta, 12" long ziti.
1. Make the meatballs.
In a bowl, add fresh and dried herbs, 1 egg, minced onion (about a quarter of a small onion), semolina/course corn meal, 1 package ground beef, salt, pepper. Mix together with hands, then form into small rounds, placing them on a floured and seasoned baking tray. To flour the try, sprinkle the baking tray with sifted flour, then sprinkle over herbs. Roll the tray back and forth to cover the round meatballs with the herbed flour. Then bake in a hot oven til done.
2. Make the leeks and artichokes.
Wash and cut up a leek, place in a saute pan with a little butter and olive oil. Open a jar of artichokes, and add the liquid. Saute the leek. When done, turn off the heat, keep on the warm burner. Add the artichokes, and pour over crushed tomotoes and juice. Add fresh and dried herbs. I had basil, lemon mint, chervil, thyme, oregano, so used that. Gently simmer.
3. Boil the pasta.
4. Assemble. Place the boiled pasta in a large baking dish. Pour over the sauce and meatballs, gently mix together. Serve.
Photos and videos when time.
Mother´s Day Supper 2: Salad
Though, I had planned on serving this meal in courses, switching the salad course first, to make sure the kids actually ate all their salad, it was served second.
Whatever salad is fine. Tonight was simply greens:
Arugula, red lettuce, chard, baby spinach.
Whatever salad is fine. Tonight was simply greens:
Arugula, red lettuce, chard, baby spinach.
Mother´s Day Supper 1: ribollito (using cous cous)
Photos added when time
Ribollito, is leftover minestrone served over bread. Tonight was rushed, so instead served it over couscous.
The general recipe for ribollito is seasonal veggies on hand for a minestrone. Tonight´s was made the other day with what I had to hand:
I soaked pink and red beans overnight in 3 times as much water as beans. The, next day boiled the beans with minced onions, fresh and dried herbs (basil, oregano, thyme, chervil, lemon mint), flaked salt and black pepper, a few slices of bacon, a slice of ham, 3 carrots which I roughly minced, a few potatoes first roughly cut into pieces, and more water. About an hour before serving tonight, I added arugula, chard, and kale, then simmered that down.
Again, as I was rushed, instead of adding pasta, such as tiny star pasta or small ziti pasta, as usual, I kept the soup as was, brought it to the boil.
As it´s easier for kids to eat soup out of a mug rather than a bowl, right before serving, I added about a TBS of cous cous to their mugs, then poured the boiling soup over that. By the time they were ready to eat their soup, the cous cous was cooked, and the soup was cooled enough to not burn them.
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Normally, I´d add pasta when making the minestrone the first day. Then when making the ribolitto---would just tear up homemade bread into each mug or bowl, then pour over the boiling soup.
The cous cous is an easy, tasty alternative when rushed!
Ribollito, is leftover minestrone served over bread. Tonight was rushed, so instead served it over couscous.
The general recipe for ribollito is seasonal veggies on hand for a minestrone. Tonight´s was made the other day with what I had to hand:
I soaked pink and red beans overnight in 3 times as much water as beans. The, next day boiled the beans with minced onions, fresh and dried herbs (basil, oregano, thyme, chervil, lemon mint), flaked salt and black pepper, a few slices of bacon, a slice of ham, 3 carrots which I roughly minced, a few potatoes first roughly cut into pieces, and more water. About an hour before serving tonight, I added arugula, chard, and kale, then simmered that down.
Again, as I was rushed, instead of adding pasta, such as tiny star pasta or small ziti pasta, as usual, I kept the soup as was, brought it to the boil.
As it´s easier for kids to eat soup out of a mug rather than a bowl, right before serving, I added about a TBS of cous cous to their mugs, then poured the boiling soup over that. By the time they were ready to eat their soup, the cous cous was cooked, and the soup was cooled enough to not burn them.
------
Normally, I´d add pasta when making the minestrone the first day. Then when making the ribolitto---would just tear up homemade bread into each mug or bowl, then pour over the boiling soup.
The cous cous is an easy, tasty alternative when rushed!
Thursday, January 31, 2013
New Orleans King Cake inspired Italian Carnevale dolce
Usually for mardi gras, I make a, what´s called in New Orleans, a King Cake. It´s traditionally a large loop of cinnamon bun type yeast bread, which nowadays has gotten a more modern twist with various fillings and decoration on top such as both colored powdered sugar glaze icing and colored sugar in mardi gras colors: gold, green, purple.
Usually I make ours more basic, a big loop or large bun of the usual cinnamon bun type yeast bread, maybe decorated a tiny tiny bit with a little sprinkling of colored sugar, or a little tiny bit of colored icing sugar glaze. Some years, I´ll make the cake into a shape, such as a large Blue Crab with claws.
This year I thought I´d make one for Italian Carnevale. Will post when I decide what:). And will post a basic recipe for the King Cake also.
Usually I make ours more basic, a big loop or large bun of the usual cinnamon bun type yeast bread, maybe decorated a tiny tiny bit with a little sprinkling of colored sugar, or a little tiny bit of colored icing sugar glaze. Some years, I´ll make the cake into a shape, such as a large Blue Crab with claws.
This year I thought I´d make one for Italian Carnevale. Will post when I decide what:). And will post a basic recipe for the King Cake also.
Monday, January 28, 2013
misc pastas to make when back in Norway
Right, suppose I need to change the title of this blog, now that I´m past Christmas, adding Italian pastas...
Tomorrow am buying some pasta cutters and pasta machine etc, and want to try making more homemade gnudi, gnocchi, ravioli, pappardelle, tortellini, strozzapreti, trofie, fillings, sauces etc. And tamales.
Quickly a few things I want to make, and write out recipes for.
Thai saffron egg dish
Ribollita
Italian bread salad
Tuscan bean stew
aloo jherra/ aloo gobi matar, naan, chicken tikka/butter chicken. pilau/biryani, kulfi...
spinach and eggplant lasagna
ratatouille and kale/greens lasagna
buckwheat/rye corn meal gnocchi, brown butter sage cream sauce
SW tabasco kale fried eggs
those savory salty doughnut like breads we got at that trat the other day
ham hocks and greens, with strozzapeti or trofie, or over pappadelle
Reindeer ragout/ carnitas
pappadelle with a sage cream sauce and walnuts, a few whole sage leaves
ribs, kraut
broccoli soup (or other veggie, or wild mushroom soup thick creamy seasoned herb)
artichoke, spinach: pizza, stuffed lumanconi
eggs benedict, with or without spinach and/or artichokes; English crumpets or toast
pumpkin and herb savory ravioli/tortellini
that ravioli A likes at S&Cs
soft pretzel bread/bagel pretzels...kraut, Voss bifgrill, mustard, sour dill garlic pickle, dumplings
Napa chicken tacos verde ( seasoned roast chicken as for enchiladas, salad mix, chopped tomato/pico de gallo/salsa, sour cream, black olives, cheddar cheese, slightly melted buffalo motz, a verde sauce, black beans in a corn taco shell, baked lightly in the oven inside a flour tortilla). Have a cooked cold salsa for additional sauce, and a queso.
bistecca
beef/reindeer hunters stew with corn meal gnocchi
fresh fish/seafood caught in Bergen, ravioli. The very large ones like Marios does:) delish! in a similar sauce, with more of the seafood/fish, cream, herb.
pea and mint soup, tomato soup
Tomorrow am buying some pasta cutters and pasta machine etc, and want to try making more homemade gnudi, gnocchi, ravioli, pappardelle, tortellini, strozzapreti, trofie, fillings, sauces etc. And tamales.
Quickly a few things I want to make, and write out recipes for.
Thai saffron egg dish
Ribollita
Italian bread salad
Tuscan bean stew
aloo jherra/ aloo gobi matar, naan, chicken tikka/butter chicken. pilau/biryani, kulfi...
spinach and eggplant lasagna
ratatouille and kale/greens lasagna
buckwheat/rye corn meal gnocchi, brown butter sage cream sauce
SW tabasco kale fried eggs
those savory salty doughnut like breads we got at that trat the other day
ham hocks and greens, with strozzapeti or trofie, or over pappadelle
Reindeer ragout/ carnitas
pappadelle with a sage cream sauce and walnuts, a few whole sage leaves
ribs, kraut
broccoli soup (or other veggie, or wild mushroom soup thick creamy seasoned herb)
artichoke, spinach: pizza, stuffed lumanconi
eggs benedict, with or without spinach and/or artichokes; English crumpets or toast
pumpkin and herb savory ravioli/tortellini
that ravioli A likes at S&Cs
soft pretzel bread/bagel pretzels...kraut, Voss bifgrill, mustard, sour dill garlic pickle, dumplings
Napa chicken tacos verde ( seasoned roast chicken as for enchiladas, salad mix, chopped tomato/pico de gallo/salsa, sour cream, black olives, cheddar cheese, slightly melted buffalo motz, a verde sauce, black beans in a corn taco shell, baked lightly in the oven inside a flour tortilla). Have a cooked cold salsa for additional sauce, and a queso.
bistecca
beef/reindeer hunters stew with corn meal gnocchi
fresh fish/seafood caught in Bergen, ravioli. The very large ones like Marios does:) delish! in a similar sauce, with more of the seafood/fish, cream, herb.
pea and mint soup, tomato soup
Friday, January 25, 2013
3 hour lunch, ice skating, gelato
Walked endlessly today, very walked out, fantastic day. Among other things, had an amazing 3 hour lunch. Lots of acqua naturale, white wine, large ravioli with a seafood and spinach/arugula filling in a cream sauce with more seafood and spinach/arugula. Roast poultry, patate fritte, bistecca, more wine, more water, more wine, lots of conversation, laughter, more of this a little of that...and finally, almond biscotti/cantuccini with a deep rich vin santo, similar to a really fine cognac. More chatting away, til the place was closed, and then some.
Visited the Central Market, did some walks, sightseeing, found some interesting resale shoppes with very modern and innovative, and vintage clothing, shoes, designs of various things, along Strozzi sp. and another shoppe selling endless types of pulses and beans out of large rounded squares of straw baskets without handles--a bit like bags made from woven straw. Ice skating and ciocolata caldas, deep rich chocolately dark chocolate, no sugar, just a touch of fresh whipped cream on top. 4 Euros for the ciocolata calda. Gorgeous views, blue skies, lovely mountains, pretty river flowing thru a long park with those swooopy rounded cloud-shaped topped pine trees they have everywhere here. Ice skating, heat lamps near the ice where it was a bit chilly. Outside was mostly warm, sunny. But 14 and a few other triple digit buses go to Obihall. Ice skating is gone this weekend, til next year. Was absolutely lovely out, would have loved to wander along the river, watching the sunset, continuing along the river, past about 9 bridges, til back to sentrum, but I was just too exhausted, my feet hurt, my hip bones hurt, my head hurt from the cold near the ice. Had a short stroll along the river....and a short walk a few or so blocks then found a bus stop to catch a bus back to the station. Family went home, but I lazily got on another bus, up to Fiesole to enjoy the relaxing ride and views along the way.
Nearly 10pm, have had a long (literally an hour or so soak) hot bath, and was debating on whether to get a gelato before they close at midnight....then will finally go to sleep.
Another long enjoyable hopefully day tomorrow too. Though the main thing planned is lunch, beginning at 1...and then the rest of the day as it goes. Maybe ice skating again, before it closes.
will upload and add photos of today, tomorrow. Am off to get a gelato and sorbet before they close
Visited the Central Market, did some walks, sightseeing, found some interesting resale shoppes with very modern and innovative, and vintage clothing, shoes, designs of various things, along Strozzi sp. and another shoppe selling endless types of pulses and beans out of large rounded squares of straw baskets without handles--a bit like bags made from woven straw. Ice skating and ciocolata caldas, deep rich chocolately dark chocolate, no sugar, just a touch of fresh whipped cream on top. 4 Euros for the ciocolata calda. Gorgeous views, blue skies, lovely mountains, pretty river flowing thru a long park with those swooopy rounded cloud-shaped topped pine trees they have everywhere here. Ice skating, heat lamps near the ice where it was a bit chilly. Outside was mostly warm, sunny. But 14 and a few other triple digit buses go to Obihall. Ice skating is gone this weekend, til next year. Was absolutely lovely out, would have loved to wander along the river, watching the sunset, continuing along the river, past about 9 bridges, til back to sentrum, but I was just too exhausted, my feet hurt, my hip bones hurt, my head hurt from the cold near the ice. Had a short stroll along the river....and a short walk a few or so blocks then found a bus stop to catch a bus back to the station. Family went home, but I lazily got on another bus, up to Fiesole to enjoy the relaxing ride and views along the way.
Nearly 10pm, have had a long (literally an hour or so soak) hot bath, and was debating on whether to get a gelato before they close at midnight....then will finally go to sleep.
Another long enjoyable hopefully day tomorrow too. Though the main thing planned is lunch, beginning at 1...and then the rest of the day as it goes. Maybe ice skating again, before it closes.
will upload and add photos of today, tomorrow. Am off to get a gelato and sorbet before they close
Thursday, January 24, 2013
Marzipan Peter Rabbit birthday cake
Finished cake....almost finished. Details added where needed, bottom marzipan trimmed, etc.
Cold eclairs, and warm chocolate cake: birthday N5
Teddy bear cake. If you use any of these decorative forms, GREASE AND BUTTER and oil them, and flour them, twice, maybe three times!! Or, as I found out, you can not get out the cake! That´s why the cake was served in the pan,). The kids had a great time decorating the cake with frosting, and sprinkles and truck shaped candles, and sparklers and colored frosting we made. They thought it was fun to eat the cake out of the bear pan...no one noticed my huge mistake--again the cake and frosting, all homemade from scratch not a box mix, was delicious. Sesame street helped too:)
What the bear looks like if you can actually get it out of the pan,)...Most of the details got covered up once it was frosted with a chocolate genache buttercream frosting, and the kids didn´t care either way. IF anything they wanted the cake kept in the pan,). They liked decorating the cakes themselves too.
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