I just thought I’d post my salmon paté recipe. It is really my dad’s and when he makes it he calles it salmon mousse, but since there really aren’t any air in it, I have decided to call it paté until someone tells me it can’t be a paté…

It is super simple and that is also why everyone loves it. It only has two ingredients:

• 200 g smoked salmon
• 100 g unsalted butter

Recipe:

1. Chop both butter and salmon into small cubes.
2. Make it smooth with a mixer (stavmikser, for eksempel).
3. Add chilli and lemon juice to your taste. I usually eat it naturelle. Some green, fresh spices would probably also suit it well, especially something with a kick like leek or another onion type.
4. Eat with dry bread, rye crackers or something similar (but avoid salt crackers, the paté is salt enough).

The salmon paté is perfect for an appetizer, snack for a party or if you are bringing something simple for a pot luck (at least a lunch or breakfast one). When I make it I never tell people how much butter is in it, I just smile as they tell me how much they love it. You should try making it sometime.

Today I have done something I never do, I have gone to the fish marked and bought fresh fish. I think that if the fish marked would just be open when I end my day at the office, this would happen more often, but they don’t so I had to use my lunch brake to get some fish.

What I will do today is to bake my white fish in the oven. I will attempt to make sweet potato puree, which shouldn’t be too hard and maybe fry some fresh mushrooms ans see what else I can find at home. A nice and simple dish. I also bought some good cheese that I thought we’d eat with kiwi and apples for dessert.

If I make sure we have wine, Erik might bring the port, and then it will truly be a magnificent meal.

Happy Tuesday!

This recipe seems promising:

CARROT AND SWEET POTATO PUREE
(adapted from Giada de Laurentiis)

1/4 cup extra-virgin olive oil
1 medium shallot, diced
1 clove garlic, minced
2 pounds carrots, peeled and sliced
2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups chicken (or vegetable) broth
2 cups water

Heat the oil over medium-high heat in a saucepan. Add the shallot and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the carrots, sweet potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the veggies are tender, about 25 minutes. Drain the veggies, saving the cooking liquid. Transfer them to a food processor, and puree until still slightly chunky, adding some of the cooking liquid, until you reach the consistency you like. Taste and adjust seasoning with salt and pepper.

You should eat squash this week.

As I am working at the office 12 hours a day, and have been for almost four weeks now, and still haven’t gotten my camera back, there is not much blogging about food. Things that have happened:

– Penne with peppers (paprika), tomato, chicken and feta cheese. Spice the chicken with ground paprika and garlic, use soft (preferably Turkish) feta cheese. Add all to a bowl and pour some Balsamico vinegar over. Balsamico + peppers + tomato + feta cheese is a killer combo.

– I was inspired by these pictures:

Squash rolls with feta cheese.

Oved baked and filled with minced meat and cheese.

I tried to make the rolls, but you should probably roast the squash first and put the cheese in afterwords, while i made sandwiches of squash and feta cheese. It was good though. Next project is the squash boat. It must be good for BBQ.

– Yesterday we talked about vegetable subscriptions and using new and different veggies. I want to start using different greens, but firstly I don’t really know what they look like or what I can do with them. But that is what the internet and good friends are for 😉

Where do you get your food inspiration from?

Det er tusen måter å spise ostesnitsel (schnitzel) på og jeg jobber meg sakte gjennom dem alle sammen.

Her kommer “Tusen måter å bruke ostesnitsel fra Firstprice” del 5: ostesnitsel i pitabrød.

1. pitabrød varmet i brødrister,
2. snitsel stekt i stekepanne,
3. fersk tomat skåret i mellomtykke skiver,
4. remulade,
5. fersk spinat.

Det blir som falafel i pita, bare med ostesnitsel i stedet for. Det var ordentlig godt, men det var remuladen som gjorde den store forskjellen. Det var egentlig akkurat som å spise burger. Det kan jo alltids sprites opp med guacamole, aioli, chillisaus, hummus eller noe annet som du liker. Det jeg liker best ved det er at det er raskt, billig, godt og sunt.

Det er kanskje rart å velge ostesnitsel, men jeg trenger litt variasjon i kosten og jeg kan ikke spise laksefilét eller svinekotelett hver dag (to vanlige gjengangere må jeg innrømme). Så da må man prøve se på noe nytt og se hvordan det går. Jeg anbefaler deg absolutt å prøve det.

Takk til mine sponsorer: Petter (remulade), Ola (spinat) og Norges Speiderforbund (tomat) 😉

English: a really simple dinner involving super cheap schnitzel. All you need is pita bread, tomato, spinach, mayo and the schnitzel itself. Voila!

To forslag til småmat om du trenger litt mat:

Pitabrød med fyll

varm et pitabrød i brødristeren (helst til det blåser seg opp), skjær det nesten helst rundt. Smør på et tynt lag honning. Legg på et lag gulost og et lag salami (ca to skiver) og så litt salat av noe slag på toppen. Lukk pitabrødet og nyt!

Appelsin- og gulrotsuppe

Oppskriften finner du her, jeg har tatt den fra DinMat på Aftenposten.no. Det er strengt tatt bare grønnsaksuppe med gulrot og løk og så putter du litt fersk ingefær og appelsinjus i og da blir det en veldig mye mer spennende suppe. Rask å lage og billige ingredienser. Anbefales!

Etter at Ola hadde vært på besøk i helga var det mye spennende igjen i kjøleskapet. En lett middag ble plutselig fersk sjampinjong, fersk spinat, fersk tomat og fetaost. Ikke feil.

This weekend I had a visitor from back home, and the weekend has been all about music and food.

Dinner 1:

basmati rice, plucked whole grilled chicken, tikka masala with extra tomatoes and chili

Dinner 2:

pita bread filled with tuna/ feta cheese/ paprika/ tomatoes/ garlic/ spinach

Dinner 3:

meat balls with bacon, greens and garlic and fresh salad with balsamic vinegar and olive oil

Dessert 1:

waffles with brown cheese

Dessert 2:

Dots and pistachio nuts

Dessert 3:

Carrot cake with chocolate chunks, port and madeira

Music:

The Wombats (concert), folk songs (mostly singing while walking around), electronica (as background music and for relaxation).

PS: only three weeks until Easter, GO, GO, GO!

I love American pancakes, I have to admit, especially for breakfast. Don’t they just look yummy?

Because there is almost no sugar in them, they go perfectly with bacon or with very sweet marmalades and jams. And I prefer a savory breakfast over all else. This might seem like a bad combination, but it is not. It is perfect.

Recipe

1. 225g flour,
2. 1 table spoon baking soda (bakepulver),
3. pinch salt,
4. 1 table spoon sugar,
5. 2 eggs, 30g melted butter,
6. 3 dl milk

mix it all together, but remember to cool the butter and beat the eggs first, let the mix rest for 20 min before you start. Gives appr. 12 pancakes, depending on size.

American pancakes are perfect when you want to treat yourself for breakfast or maybe someone else. They are super simple to make, to fry and to eat and can be combined with anything. If you have never tried to make then yourself now is the time to do it!

Hope you join me in the big is better breakfast club. We do everything much better.

Risotto er egentlig en tradisjonell norditaliensk rett der man bruker spesiell risottoris, men risotto er egentlig bare ris kokt i buljong i stekepanne og veldig godt!

Jeg tenkte jeg skulle vise dere hvordan jeg lagde risotto. Jeg lagde den ikke korrekt som man gjør i Italia, men studenter kan ikke alltid være så kresne, så dette er måten jeg brukte. Heller improvisert risotto enn ingenting.

Først koker du ris og løk i grønnsak- eller kyllingbuljong. Tilsett vann etter hvert så det hele tiden er nok, men den ikke blir for vannete til slutt.

Jeg hadde noe kålrot jeg trengte å bruke opp, så jeg kokte dem først for seg selv og så hev jeg dem i panna. Kålrot er ikke den mest sexy grønnsaken, men det er ganske vanlig å bruke grønne erter, så det kan du også prøve.

Jeg er jo en tilhenger av å ha alt i samme balja, så jeg tok også oppi biter av kylling, selv om jeg kanskje burde stekt den før jeg hadde den oppi, men jeg har ikke så mange stekepanner så det var ikke så lett.

Til slutt kan du gjerne ha over hvitvin og parmesan, da smaker det ekstra godt, men det smakte i hvert fall riktig deilig syntes jeg. Vil du bruke ordentlig risottoris vet jeg det finnes på ICA i hvert fall, men jeg bor litt langt unna nærmeste ICA så det får bli neste gang jeg er på den kanten.

English: I made a very simple risotto with things I had in my pantry, but it still turned out good.

Smoked salmon can be used for almost anything. I bought a piece that I sliced myself and some of it went into my dinner. The rest I use on my breakfast and lunch sandwiches. Mmmm.

I am a sucker for simple and tasty dinner and often make variations of the same things over and over. But I don’t like eating the exact same thing many days in a row, so I try to avoid that.

All my cravings at the moment; spinach, green olives, tomatoes and smoked salmon. First, boil pasta, put the heat down, add the spinach, let defrost. Den add all the rest, stir and eat 🙂

Please exuse my use of a big bowl for my dinner, but I don’t have any deep bowls in my apartment and I often eat sitting on my bed and then I don’t want to spill any food. So I use a big bowl for baking in stead. But you should absolutely make this for dinner. It is so good and so simple, I promise!

Pasta and salmon and spinach and tomatoes are the best.

So, the guy I’m sharing a fridge with has this thing for Cottage Cheese. And after seeing the Cottage Cheese can every time I open the fridge for a couple of weeks I could no longer resist and bought myself one as well. On the can it says that you can use it for almost anything (but so says the marsmellows bag, and that you can’t trust) and I started trying it for this and that.

What you see here is leftover tortilla, cheese schnitzel from Firstprice, peppers, tomatoes, cottage cheese, blue cheese, salt and pepper.

It was actually quite good! But without the blue cheese the taste would have been quite dull. Maybe some chili would have been nice?

What do you use cottage cheese for? Do you put it in your dinner or something else? I have used it in enchiladas before, but maybe that was just my cooking teacher who was a bit eager. My mom eats it with jam, but I have no idea what other people use it for. Please share 🙂

I don’t eat enough fish. It has to do with the quality and price of fish in your everyday supermarked. So eveytime I’m home I ask for fish, good quality white fish. And when people ask me what I would most like to eat, I reply fish. And now, suddenly I have had fish three days in a row.

Three suggestions for dinner:

1: trout, mashed potatoes and broccoli. Cook the potatoes, mash them with whole milk, butter and herbs. Don’t forget the muscat! Cut the broccoli and boil it shortly (it’s called to steam them). Cook the trout in the oven with salt, pepper and dill.

2: Cod, potatoes and greens. Cut the potatoes in eight, and put them in the oven together with carrot, peppers (paprika), onions, sweet potatoes, squash and maybe tomatoes. Cook for more than an hour. Fry the cod in a frying pan with just a little salt and pepper. A red wine sauce would be nice with this.

3: salmon and greens. Cut almost the same type of greens as in nr. 2, place them in the oven with the salmon on top. Cook for ca 30 min. If you’d like, have some rice with it and some sour cream.

Fish is also good with pasta. I sometimes boil pasta, fry some salmon and the put it all in a bowl with tomatoes, avocado and red onions. Add some parmesan for the lux touch. 🙂

Jeg hadde glemt å ta ut kyllingen av fryseren for å tine, så jeg kjørte litt alternativ matlaging. Jeg helte litt vann i stekepanna, satte på lav varme og la kylling og frossen spinat oppi. Kyllingen tinte og ble saftig og magisk, spinaten tinte og til slutt satte jeg opp varmen for å gi litt stekeskorpe.

Ved å putte litt fersk koriandet sammen med spinaten og litt tørket hvitløk på kyllingen så ble det riktig lekkert!

Dere trenger en oppskrift på falafel tenkte jeg. Jeg synes bloggen min snart har like deler mat, mote og tur/ speider, for det er kommet mange matinnlegg i det siste. Min siste greie er kikerter. Ikke kikkert, men kik-ert, eller chickpea på engelsk. De er hovedingrediensen i hummous, men har du aldri vært på en libanesisk restaurant eller liknende eller er vegetarianer, så har du nok ikke hørt om dem. Jeg har ikke tenkt til å bli vegetarianer (og gi opp biff?!?!), men jeg tenkt til å være miljøvennlig og spise mer vegetarisk. Og nå har jeg funnet ferdige kikerter både på Rimi og på Bunnpris (!), så jeg har kastet meg over mulighetene.

Ferdige kikerter gjør at man slipper å bruke et døgn på å bløtlegge dem. Det gjør at matlagingen går betraktelig raskere. I romjula var Bror og jeg på den lokale indiske restauranten og der fikk jeg kikerter i sterk tomatsaus. Det var koriander og masse deilig krydder i den og for en liten stund siden prøvde jeg å lage det samme. Det ble ikke like mye deilig krydder, men kikerter i tomatsaus med ris var veldig godt. Og på søndag gikk jeg forbi Sesam (gatekjøkkenet som ligger i Samfundet) og kom til å tenke på at det kanskje var kikerter som var hovedingrediensen i falafel.

Vel hjemme fant jeg ut at det virkelig var sant, og så ble det hjemmelaget falafel til middag:

En pakke kikerter fra Eldorado, en halv løk, hvitløk(spulver), salt og pepper, jeg hev oppi et egg, selv om det ikke sto noe om egg noe sted og litt hvetemel.

for en småspist person som meg er en pakke nok til to middager

Så moste jeg kikertene sammen med løken og blandet i fersk, hakket koriander, før jeg tilsatte resten av ingrediensene

det er nesten som å lage kjøttkaker, lag små baller med en skje og stek i mye olje i en vanlig stekepanne

De skal bli sprø og brune på utsiden og gyldne inni. Jeg kokte ris til, på kebabsjapper får man dem i pitabrød med salat og dressing til.