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 :-)
lørdag 12. februar 2011
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!
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!
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!
onsdag 26. januar 2011
How to eat well on a budget when you're not a fan of cooking?
Dette kommer til å gå på engelsk av div grunner.
I have a couple of friends who, for various reasons, aren't the most cookery-inclined nor have the most money. This poses a couple of challenges on the road to varied, healthy and cheap eating. If you have enough money, eating out isn't much of a problem. If you enjoy cooking, there is a world of spices and varied ingredients out there for you to tinker with. When you lack both, you have a challenge. Or I have a challenge :-) One of the main tricks for eating good, easy to cook food on a budget is availability. What do you have lurking in cupboards, fridge and freezer?
One of the main staples I always keep in my pantry is carbohydrates. For me that means rice and pasta. I always have spaghetti, macaroni and some sort of shaped pasta (fusili, farfalle, penne etc), but you really only need one kind. I also keep various types of beans. If you get the heebie jeebies just thinking about soaking and cooking beans, don't worry. Tins are your friends. Baked beans for toast or breakfast plus either kidney or white beans for bulking out stews, soups etc. Also make sure you always have tinned tomatoes stored away. Buy bulk when you find them cheap. Yes, there are differences in taste and quality, but seriously. We're talking tinned tomatoes, you'll most likely end up boiling it with all sorts of veg and spices in either a chili con carne or bolognese. Pick your battles. In addition to this I try to always keep a jar or two of olives, a couple tins of anchovies and a jar of pesto. Lastly, have a glance at your spice rack. Soy sauce, salt and pepper is a must, but also stuff like chilipowder, oregano and basil are worth keeping. Also make sure you have one or two types of oil. Rapeseed/sunflower if you keep only one, add an olive oil if you keep two.
Now to the fridge. I always keep onions, carrots and garlic. My holy trinity. Lot of flavour, healthy and it keeps well. In the veg bin there is also usually potatoes. I also keep eggs, butter, single cream (matfløte) as it has a really long shelf-life), milk and cheese. In the freezer I always have some kind of bacon (I buy it cheap in Sweden), frozen veg (whichever you prefer, I keep peas, spinach and broccoli) as well as some type of frozen meat. Get what you like and is affordable. I always keep mince and chickenbreasts, and atleast around here pork chops is usually found quite cheap.
There. I have now listed a grand total of 30 ingredients. Keeping these (with some variety for preference) will make sure you can always rustle up something easy (and most often also quick) to eat. Later I'm going to add some recipes based on these basic ingredients. I promise you, there is a lot that can be made from this.
I have a couple of friends who, for various reasons, aren't the most cookery-inclined nor have the most money. This poses a couple of challenges on the road to varied, healthy and cheap eating. If you have enough money, eating out isn't much of a problem. If you enjoy cooking, there is a world of spices and varied ingredients out there for you to tinker with. When you lack both, you have a challenge. Or I have a challenge :-) One of the main tricks for eating good, easy to cook food on a budget is availability. What do you have lurking in cupboards, fridge and freezer?
One of the main staples I always keep in my pantry is carbohydrates. For me that means rice and pasta. I always have spaghetti, macaroni and some sort of shaped pasta (fusili, farfalle, penne etc), but you really only need one kind. I also keep various types of beans. If you get the heebie jeebies just thinking about soaking and cooking beans, don't worry. Tins are your friends. Baked beans for toast or breakfast plus either kidney or white beans for bulking out stews, soups etc. Also make sure you always have tinned tomatoes stored away. Buy bulk when you find them cheap. Yes, there are differences in taste and quality, but seriously. We're talking tinned tomatoes, you'll most likely end up boiling it with all sorts of veg and spices in either a chili con carne or bolognese. Pick your battles. In addition to this I try to always keep a jar or two of olives, a couple tins of anchovies and a jar of pesto. Lastly, have a glance at your spice rack. Soy sauce, salt and pepper is a must, but also stuff like chilipowder, oregano and basil are worth keeping. Also make sure you have one or two types of oil. Rapeseed/sunflower if you keep only one, add an olive oil if you keep two.
Now to the fridge. I always keep onions, carrots and garlic. My holy trinity. Lot of flavour, healthy and it keeps well. In the veg bin there is also usually potatoes. I also keep eggs, butter, single cream (matfløte) as it has a really long shelf-life), milk and cheese. In the freezer I always have some kind of bacon (I buy it cheap in Sweden), frozen veg (whichever you prefer, I keep peas, spinach and broccoli) as well as some type of frozen meat. Get what you like and is affordable. I always keep mince and chickenbreasts, and atleast around here pork chops is usually found quite cheap.
There. I have now listed a grand total of 30 ingredients. Keeping these (with some variety for preference) will make sure you can always rustle up something easy (and most often also quick) to eat. Later I'm going to add some recipes based on these basic ingredients. I promise you, there is a lot that can be made from this.
lørdag 22. januar 2011
Pakke!!!
Jeg digger å få pakke i posten. Stort sett er det bøker, men i det siste har det oftere og oftere vært neglelakker. (Kan også ha noe med at mye av bøkene mine nå for tida kjøpes digitalt. E-bok leser er en fantastisk oppfinnelse.) I dag lå i alle fall denne i postkassa mi
Weeee. Pakke fra Trans Design. TD er et hyggelig firma som befinner seg i Georgia, USA. De selger neglelakk. MASSE neglelakk. De har visstnok en del andre ting også, men av en eller anna grunn så trekkes jeg magisk mot sidebar liken som heter "Polish". Prisene er EKSTREMT rimelige, og de shipper som du ser over, i en "Small flat rate box". Denne eska takler opp til 9 lakker, og koster 20USD. Når jeg i tillegg stort sett kjøper China Glaze (masse artige farger for "næst'n itjnå pæng" (hvem hadde trodd at Wesenlund hadde så kontroll på trøndersken)) snakker vi 9 lakker + shipping for under 300NOK. Og under tollgrensa! (Jepp, tollgrensa er 200,- men den gjelder uten shipping. Om vareprisen uten shipping kommer over 200,- må man også betale moms av shipping.)
Og så hva som var inni:
Dette er fra CG's nye kolleksjon, Anchors Away. Fra venstre har vi Hey Sailor, Starboard, Lighthouse, First Mate og Ahoy!
Samme bildet, med blits:
Jepp, jeg tar crappy bilder. Jeg bruker mobilkamera, og det er en av de få tingene jeg har å utsette på min elskede HTC Desire. Om du vil se bedre bilder av disse, og generelt neglelakker, kan jeg varmt anbefale Scrangie
Og de 4 siste:
Igjen, fra venstre: Life Preserver, Sea Spray, Pelican Gray og White Cap.
Hele kolleksjonen har tre farger til. Below Deck, Sunset Sail og Knotty. Desverre var det ikke plass til disse i pakken i denne runden, så det får bli til en annen anledning.
Og flaks over all flaks så skal jeg på bursdagsfest til en kompis i kveld. Så masse å velge mellom!! Men iom at antrekket sansynligvis blir sort (som vanlig) er det meget mulig jeg faller ned på Ahoy! (Ja, den har det utropstegnet med i navnet).
Noen favoritter? Andre neglelakker dere gleder dere til? Jeg må holde hardt på visakortet i kveld for ikke å handle mere kjenner jeg :-)
Weeee. Pakke fra Trans Design. TD er et hyggelig firma som befinner seg i Georgia, USA. De selger neglelakk. MASSE neglelakk. De har visstnok en del andre ting også, men av en eller anna grunn så trekkes jeg magisk mot sidebar liken som heter "Polish". Prisene er EKSTREMT rimelige, og de shipper som du ser over, i en "Small flat rate box". Denne eska takler opp til 9 lakker, og koster 20USD. Når jeg i tillegg stort sett kjøper China Glaze (masse artige farger for "næst'n itjnå pæng" (hvem hadde trodd at Wesenlund hadde så kontroll på trøndersken)) snakker vi 9 lakker + shipping for under 300NOK. Og under tollgrensa! (Jepp, tollgrensa er 200,- men den gjelder uten shipping. Om vareprisen uten shipping kommer over 200,- må man også betale moms av shipping.)
Og så hva som var inni:
Dette er fra CG's nye kolleksjon, Anchors Away. Fra venstre har vi Hey Sailor, Starboard, Lighthouse, First Mate og Ahoy!
Samme bildet, med blits:
Jepp, jeg tar crappy bilder. Jeg bruker mobilkamera, og det er en av de få tingene jeg har å utsette på min elskede HTC Desire. Om du vil se bedre bilder av disse, og generelt neglelakker, kan jeg varmt anbefale Scrangie
Og de 4 siste:
Igjen, fra venstre: Life Preserver, Sea Spray, Pelican Gray og White Cap.
Hele kolleksjonen har tre farger til. Below Deck, Sunset Sail og Knotty. Desverre var det ikke plass til disse i pakken i denne runden, så det får bli til en annen anledning.
Og flaks over all flaks så skal jeg på bursdagsfest til en kompis i kveld. Så masse å velge mellom!! Men iom at antrekket sansynligvis blir sort (som vanlig) er det meget mulig jeg faller ned på Ahoy! (Ja, den har det utropstegnet med i navnet).
Noen favoritter? Andre neglelakker dere gleder dere til? Jeg må holde hardt på visakortet i kveld for ikke å handle mere kjenner jeg :-)
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