lørdag 12. februar 2011

Shoppingrunde i sentrum

Jeg liker lørdager. Spesielt lørdager som i dag. Strålende solskinn, men litt vel kaldt. Tusle stille og rolig fra butikk til butikk. Fiskebutikken i Taraldgårdveita var et must siden jeg skal ha gjester på lettsalta torsk, lever og rogn på mandag. Det må være en av de fineste butikkene jeg vet om. Her handler alle. Pensjonister, studenter, guttungen som strålende fornøyd kunne fortelle alle at han hadde møtt Ståle Stiil (for han jobba på Ila barnehage, så det så.) Dette er butikken slik alle skulle vært. minimalt med fancy dilldall, bare nydelig fisk, nylagte egg fra Byneset (til en pris langt under fancy egg på Rema så vidt jeg kan huske) og andre fiskeprodukter, grønnsaker etc.

Så gikk turen videre. Innom innvandrersjappa bak Byhaven for en vårrull. Innom polet for å fylle på vinhylla pluss et par interessante øl. Opp Nordre på jakt etter en kaffebar som ikke var smekk full. På lørdager er visst det skjeldnere enn palmer i Trondheim. Men vi fant derimot en nydlig butikk i Nordre. Chez Nous. En hel butikk med masse nydelige oljer, kaffe, te, sennep og masse masse anna. Jeg vet i alle fall hvor jeg skal neste gang jeg trenger en gave :-)

I og med at vi gav opp kaffeprosjektet tok vi heller turen innom sjokoladebutikken. Så nå ligger det an til nybrygget mokka og sjokkis. Samt lørdagsavisene. Fine lørdagen sin det :-)

onsdag 9. februar 2011

Kitchen after cooking

So. Today i made the fish gratin in the previous post, plus salted chocolate brownies from The pioneer woman's Tasty Kitchen

(Picture from the Tasty kitchen)

The brownies are now cooling on my counter and the rest of my kitchen looks like this:


The person who invented dishwashers really should be sainted!

Dinner of the day - Norwegian fish gratin

Here Mike, promise me you'll make this after you move :-)

This is an old dish, slightly reminiscent of the English fish pie, but there are differences. This is one of the staples I grew up with and I think it still tastes fab. And another good thing is that besides the fish itself, all the other ingredients are household staples for me.

What you need

Dry macaroni (Very unsure of amount. Couple of handfuls maybe?)



Fish (Any variety, I'd personally steer clear of red fish and fatty fish like herring and mackeral. You can use raw but I personally prefer to cook the fish first. Makes life easier. ) My recipe says 400g, but this really is a "what do you have on hand"-kind of recipe. Leftovers are awesome for this



For the sauce:



4dl milk
3 tablespoons butter
4 tablespoons flour
3 eggs, separated
Salt, pepper and nutmeg
Plus breadcrumbs to sprinkle on top

Start off by making a basic white sauce. Melt the butter in a saucepan and whisk in the flour to make a roux (fancy french word for flour and butter used to thicken sauces.) Add in the milk while whisking, make sure you don't have a lumpy sauce. (In case of emergency, drain the sauce through a sieve ;-) )Add salt, pepper and nutmeg to taste. Also boil the macaroni, drain and set aside.

When the sauce has cooled slightly add in the egg yolks and mix well. Whip the egg whites stiff in a separate bowl


and add to the sauce:


Mix carefully so most of the air is retained. Add in the fish and cooked macaroni before putting in an oven proof dish of your choice. Top with breadcrumbs


Cook at 200C for 50mins-1hour (check that it's done by inserting a skewer and have it come out clean). Serve with streaky bacon, grated carrots, melted butter and boiled potatoes.

Extra tip: The gratin can be frozen both before and after cooking. Easiest is probably to freeze it raw and chuck it straight in the oven from frozen. Would probably take half an hour longer or so to cook through. If the top then becomes very brown, put some foil or baking paper over it to prevent burning.

Yum yum!