Det er lenge siden sist jeg har blogget om mat, annet enn den jeg har fått på resturang, men her kommer en veldig rask middag, rett til dere. Dette er altså bønnetortillas ala Ingeborg.

Start med en boks med bønner (jeg brukte vanlige røde), skyll dem i kaldt vann og varm dem i panne med litt olje. Deretter krydret jeg med en chilli og en hel kinesisk hvitløk (det er de uten fedd). Jeg lot det steke på lav varme og avsluttet med å tilsette litt sitronsaft.

Jeg brukte små tortillaer i hvete, fordi de er mykere og lettere å brette.

Og så hadde jeg tykke skiver av tomat, agurk, chevre, rømme og blandet salat i. Det var godt med litt ruccola for å gilitt skarpere smak og chevre for å gjøre det samme.

Sånn så det ut før jeg brettet det sammen.Det tok bare ti minutter og smakte ypperlig.

Last week we had dinner with Ola and Nils. Ola always makes the most magnificent dinners and this one was no different. I was too busy eating and helping out to take pictures, but I wanted to share Ola’s “cake”. It is super fast and super easy.

All you need is:

Some pieces of brownie
Ice cream
Different kinds of fruits

Cut everything in suitable pieces and put on a serving platter. Done!

We had waffles with yoghurt and pink heart shaped cake sprinkles this Sunday. Highly recommended!

Chapati is part of the Indian (among many, I guess) cuisine and is really just flat and flexible bread. In India they use them as a thing between forks and scoops to eat with and they are usually made of ground wheat flour (I have heard).

Last Thursday I was invited for dinner at my new friend Tinas’ place to haver dinner with her family. Both she and her husband are from south India and I was looking forward to experiencing ordinary Indian food made in a Norwegian environment. I wondered which ingredients you use in Norway and how real Indian food would taste.

We had lamb masala with chapati (there should have been salad as well, but I had to catch a train so there wasn’t time to make it). I learned some new things from eating with Tina and her family:

1. Chapati is really just flour, oil, water and salt. Make a dough, roll it in small balls, flatten them (they use kjevle in India too) and fry it in a pan.
2. Masala spices should be sent from India (Tina gets hers’ from her mother by mail). Masala mixes you get in Norway are usually sent from England.
3. A pressure boiler will boil your meat in no time and give the most tender lamb.
4. You never have capsicum/sweet pepper (paprika) in Indian dishes, but a lot of onion and tomatoes.
5. You get “grandmother fingers” after eating your whole meal with your right hand.
6. I will have to practice on my chapati eating skills.

Den første middagen vi lagde selv på det nye kjøkkenet var falafel.

Vi har jo flyttet til Oslo, innen for ring 3 og da må man jo nesten lage noe (litt) eksotisk. Og fordi vi begge er store tilhengere av blogger, brukte vi denne oppskriften på falafel, fra den veldig underholdende bloggen Calcuttagutta. Calcuttagutta er et bloggekollektiv, så det er flere forfattere og mange festlige temaer som dekkes, og dermed også mye morsom mat. Oppskriften vi har brukt er den fra bloggen (bare at vi faktisk brukte kikertmel, kikert-mel altså, og en lime pluss sitronsaft, for det var der vi hadde), selv om de baserte seg på boken “Kjøttfrie dager“.

Falafel er veggismat basert på kikerter og veldig godt. I panna så de ut som på bildet til Camilla:

Vi spiste dem sammen med dampet, fersk rosenkål, ferske gigantiske sukkererter/flate brekkbønner og en tomat- og fetasalat. Neste gang skal vi også ha litt tzatziki på, for Erik syntes det var litt tørt. Men bare litt.

Men det blir helt klart en neste gang, for det er utrolig smaksrik mat og en veldig god måte å spise vegetar på. Men om du ikke vil lage det selv finnes det jo som vegetaralternativ på alle kebabsjappene i hele verden 🙂

English: we tried making falafel as the first thing we did in our new kitchen. Great success!

A week ago I finally managed to make pumpkin pie and this is what it looked like.

Pumpkin pie is not something you make in Norway, but I think it is so fascinating that you put a vegetable into a crust and make it into a dessert. that is something we should all try.

So first of all, it was delicious. Second of all, you only needed a tiny slice, so you you don’t need a lot of pumpkin to make pumpkin pie for a lot of people. Third, I think you can use almost any recipe on the Internet, but I chose one with cinnamon, ginger and nutmeg to make it taste extra exotic.

Other than the pumpkin itself, you make a basic pie, which I think is simple enough.

I am definitely doing it again, but with a smaller pumpkin…

You should all eat more asparagus.

Asparagus is very healthy, dark green veggies are the best, and has the perfect taste. I east it as much as I can and love it in almost any combination. But I have to admit that I like it better when is not too soggy. But that is true for me with all greens I think.

I got these asparagu as a starter earlier this week. Fried asparagus, mango and Italian ham. Then we had fettuchine with cheese sauce, mushroom and bacon.

Another favorite is to fry them in a dry pan, then when they are almost finished, put some butter, salt and pepper over them and then perhaps a mustard based vinagrette. It is perfect for breakfast or as a side to a full meal. There are just som many opportunities.