Aproximately 500 km and 7 hours of driving are needed to reach the old capital of Norway. After speaking with a friend living in Norway we opted to follow the road E6 which is running near the water shore and climbing on mountains.
We got a very mild day, enjoyed the lunch on a beach near Lillenhammer and arrived for the blue hours in Trondheim.
I did not post here for a long time; my work, guests, honey harvest and the summer time hold me too busy.
I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
I came across Ethiopian recipes and especially this wonderful breads thanks to my cooking friends and the cooking games.
I’ve never been in this Country and I couldn’t imagine what kind of food specialties are popular in Ethiopia.
The real recipe is made with teff flour, but as I did not have this I tried to adapt the recipe to the ingredients I have at home.
Injera bread is made with natural sourdough, a combination of wild yeast and bacteria, it needs several days to reach the bubbling point!
In my fridge I always store an amazing sourdough starter and this was a new experience for me a new kind of bread even if similar to Indian Dosas which I’ve already made and posted in this blog.
After cooking I got amazing flexible and spongy flat.-bread!
I was very impressed from the result and happy to see how my family appreciated these.
If you don’t have sourdough starter, I suggest to use 50 ml water + 50 g flour + 1/2 teaspoon instant dry yeast placed to ferment/proof previously
This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.
Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.
Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.
This very aromatic salad will be a perfect addition to a grill party or simply as side dish.
I’ve found this recipe in an Austrian (GuteKüche.at) site and after adapting it to the herbs of my garden and serving this for dinner along with grilled lamb I found that this is so delicious that I’m glad to share this with my cooking friends.
You may adjust the list of the fresh herbs according to what I have on hand, but parsley and mustard are a must in order to keep the main characteristic of this recipe. To this recipes you may also add other roots (beet root, parsnip, turnips, radish and celeriac) but also grated apples would fit perfectly!
Gugelhopf or Kugelhupf is a very popular kind of Bunt-Cake Austrian very appreciated for the afternoon break or for dessert. Sometimes this is served for Sunday breakfast as well.
I’ve seen many different kind of Gugelhopt in the south German speaking part of Europe (this includes sough Germany, German speaking part of Switzerland) and Alsace (a region in France where a German dialect is spoke combining this language with French), the spectrum is awesome, form the sweet to the savory, but all of them are really delicious and looks fabulous!
This is sweet, tangy version, aromatized with lemon and some limes (you can use only lemon if you prefer), no butter this time, but simply oil! Great result and I love the presentation!
We tried these simply and delicious dish on Tenerife as we escaped the European winter for a few days.
Originally these peppers had been imported from America and now they are very much appreciated in Spain and all over the world. For this recipe you should use small green peppers (called pimientos de Padrón) each one just one bite!
Traditionally these peppers should be fried, after this some salt (with “sal Maldon“) is added and they are served immediately. In this version we will toss them with little olive oil and bake them in the oven.
These are usually served as appetizer, but as side dish works very well for us.
I’ve prepared many kind of crumbles, changing the fruits and crust.
This one is a comfort recipe I prepared with frozen yellow nectarines and red peaches from the garden.
Looking for rolled oats, I realized I did not have them in my pantry, but a very good substitute was ready to be used: a muesli mixture! I’ve doubled the oat quantity I supposed to use, I also added some baking powder and voilà a super delicious crumble (or crisp? Or cobbler?) had been served in a very short time and had been literally devoured!
Vanilla ice cream or custard may be great addition to be served with this.
How to escape a lazy Sunday day? Well, Sunday is a resting day, but this does not exclude activities which would let you feel open to the world and ready to discover something new!
We planned to hike on the alps, the sky turned darker and the weather forecast not the best. We stopped and turned to the west, avoiding the really high mountains.
Driving driving on a small road up to the hill we reached a point where we had no right to continue driving; we parked our car and we had a look to our map in wikiloc for a possible trail.
After only a few steps we reached a field of cow and a lot of ochids (Dactylorhiza fuchsii?) flowers. How cute are these animals!
We have been there around 4 hours, walking and taking pics of the typical Swiss landscape.