We arrived in Trondheim (the former capital of Norway) just after the sunset during the blue hours. The light and the reflections of the houses in the water are amazing and we enjoyed the city-walk and the skyline. It’s not a big city, but the kings -residence and the old houses makes this town very much enjoyable and we regret not having more time to stay here. The big North is waiting for us!
Traveling is a great way to discover other cultutes and food.
This journey is quite long and we divided it into two days: the first day Trondheim to Mo I Rana took us about 10 hours including stops and the second part from Mo I Rana to Bodø was shorter and in less than 6 hours as were in Bodø on time for the ferry and with some reserve for a tour in the town.
It was (or it is not) easy to make a selection of picture for this post: the way was long, many impressions, different kind of landscapes, change of weather, sea or mountain…
Sometimes we think that a sunny day is a “good weather day”, but especially here in the north, rain, fog and clouds makes the places special and mystic. Which photo do you prefer?
Milestones: Northern Norway gate and arctic circle.
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!