Norway: Oslo to Trondheim

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.

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Discover Norway

I did not post here for a long time; my work, guests, honey harvest and the summer time hold me too busy.

Now we started a new road trip: Norway!

I’ve planned to post the photos from time to time during the trip, but this came out so intensive that after 3 days I stopped. So I^m at home now again, these post will be a great review for me.

First stop: Tønsburg a few kilometers south of Oslo

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Berbere Chicken with Pulses

 

 

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!

Berbere Chicken with Pulses

  • Servings: 4-6
  • Difficulty: medium
  • Print

You need:

Berbere spices blend

  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 2 dried red chilies, if too hot for you seeded
  • 3 tablespoons sweet paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt

Pulses (mixture of lentils and small beans) quantity of each to taste and to availability:

  • Horse beans
  • Haricot bean
  • Mung bean
  • Green lentils
  • Brown lentils
  • Small red bean (Adzuki beans)
  • Black eyed peas

 

Veggies and pulses stew

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 1 cup carrots, peeled diced
  • 2 cm ginger, peeled, chopped
  • 5 garlic cloves, peeled chopped
  • 1-2 tablespoon Berbere spice blend (see above or use another mixture)
  • 1 cup tomatoes, diced
  • 1 cup mixed pulses (see above)
  • 3 cup water or to taste

Chicken

  • 4-6 pieces of chicken, skin removed (about 600-800 g)
  • 1 tablespoon Berbere spice blend
  • 1 teaspoon salt (or to taste)¨
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon butter for the skillet (if possible Ethiopian spiced butter)

Garnish

  • Chopped parsley

Procedure

Berbere spices blend

  1. First of all toast the seed first for a few minutes in a dry skillet to bring out their flavor. Let cool down.
  2. Grind the seeds with a spice or a coffee grinder.
  3. Add the remaining powdered spices and the salt.
  4. Pulse shortly again and store it airtight for example in a small jar.

Veggies and pulses stew

  1. Heat oil in a skillet and sauté onions, carrots, ginger and cloves until onions turn soft.
  2. Add Berbere spice blend and sauté for 2 more minutes
  3. Add tomatoes, pulses, water and salt to taste.
  4. Let cook for about 30 minutes or until al dente; add more water if needed while cooking.
  5. Pour pulses into an oven safe mold and place into the preheated oven

Chicken

  1. While pulses are cooking combine chicken with the other ingredients (except of butter) and preheat the oven to 200°C/400°F.
  2. Fry the chicken pieces until roasted on all sides in the butter until lightly browned.
  3. Transfer chicken over the pulses, add 1/2 cup of water to the skillet and pour this liquid over the pulses.
  4. Sprinkle chicken with some more Berbere to taste and bake for about 10-15 minutes.
  5. Serve with chopped parsley

Autor: https://artandkitchen.wordpress.com/

 

Spelt Injera – Ethiopian Flatbread

 

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

Spelt Injera – Ethiopian Flatbread

  • Servings: 6
  • Difficulty: medium
  • Print

You need

24 hour before

  • 100 g sourdough starter (substitute: 1/4 cup water + 1/3 cup flour + 1/2 teaspoon instant dry yeast)
  • 1 cup water
  • 1 cup all-purpose flour

Next morning

  • 2 cups water
  • 1 cup whole spelt flour
  • 1 cup all-purpose flour
  • 1/2 cup all-purpose flour
  • Salt to taste (about 1/2 tablespoon)
  • 1/2 cup all-purpose flour (instant flour)

Procedure

  1. The evening before combine starter with water and flour. Stir well, cover loosely and set in a warm place to ferment.
  2. The next morning add 2 cups of water 1 cup of all-purpose flour and 1 cup of spelt flour, stir well, cover loosely and let ferment.
  3. When the batter is well fermented and bubbling add salt and the additional 1/2 cup of flour, if you think it is not ready, wait until next day or add instant flour or some baking powder, My dough was perfectly spongy and I added simple all-purpose flour. Stir well.
  4. After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
  5. Don’t use oil, place a ladle of batter in the center of the skillet and with the back of the ladle distribute the batter in the pan. Cover immediately.
  6. Check from time to time and when the batter does not appear wet and it is set remove the bread form the skillet and place it on a plate. In general it is not necessary to bake this on the other side.
  7. Cut into half and roll them to serve.

Autor: https://artandkitchen.wordpress.com/

Jeera Rice – Indian Cumin Rice

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.

Jeera Rice – Indian Cumin Rice

  • Servings: 3-6
  • Difficulty: easy
  • Print

You need

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee or pure vegetal oil
  • 2 teaspoons cumin seeds
  • 2 -3 green cardamoms, lightly crushed
  • 2 cloves
  • 1 small piece cinnamon stick, about 1 cm
  • 1 star anise (optional)
  • 1 black cardamon (optional)
  • 1tej patta (Indian bay leaf)
  • 1 teaspoon salt
  • 3 cups water

Procedure

  1. Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
  2. In a pot heat the ghee or oil over medium heat until hot.
  3. Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
  4. Add the rice and cook stirring constantly for about 2 minutes.
  5. Add water and salt increase the heat and bring to boil again.
  6. Reduce the heat, cover and let cook until water is adsorbed.
  7. Let rest for 5 minutes before serving.

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.

Autor: https://artandkitchen.wordpress.com/

Zucchini and Carrot Salad

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!

 

Zucchini and Carrot Salad

  • Servings: 4
  • Difficulty: easy
  • Print

You need:

  • 1-2 eggs, hard boiled

4 cups of shredded roots (adapt quantity to taste); I only used carrots and zucchini

  • 2 cups carrots, peeled and shredded
  • 2 cups zucchini, shredded
  • beet root, peeled and shredded (to taste)
  • parsnip, peeled and shredded (to taste)
  • turnips, peeled and shredded (to taste)
  • radish, shredded (to taste)
  • celeriac, peeled and shredded (to taste)

Herbs

  • 1 tablespoon fresh chives, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 2 tablespoon fresh marjoram, chopped
  • 1/2 teaspoon fresh thyme, chopped

Dressing

  • 3-4 tablespoons vegetal oil
  • 1-2 tablespoon white vinegar
  • 1 tablespoon mustard (Dijon kind)
  • White pepper, to taste
  • Salt, to taste

Procedure:

  1. First of all prepare all the ingredients: peel and shred the carrots, shred zucchini and chop all the herbs
  2. In small bowl combine oil, vinegar, mustard and pepper. Reserve the salt for later.
  3. Slice the egg(s).
  4. Combine the vegetables with the herbs and toss well.
  5. About 15 minutes before serving add the prepared dressing and toss well again.
  6. Add the salt (if needed, I did not need this) only before serving.
  7. Top with the sliced egg and serve.

Autor: https://artandkitchen.wordpress.com/

Lemon and Lime Gugelhopf

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!

Lemon and Lime Gugelhopf

  • Servings: 8-12
  • Difficulty: easy
  • Print

You need

Cake batter

  • 2 3/4 cups flour
  • 1 3/4 cups fine sugar
  • 2 teaspoon baking powder
  • 1/2 tsp salt
  • 1cup sour cream (substitute: Greek yogurt)
  • 1/2cup oil
  • 4eggs
  • 1-2tablespoon finely grated lemon zest  (reserve some only yellow part finely sliced for topping)
  • 1 1/2 limes, finely grated grated zest (reserve some thinly sliced for topping)
  • 1lime juice
  • 1/2 lemon juice (reserve 1 tablespoons for glaze)
  • Food coloring (optional)

Lemon syrup

  • 1lime juice
  • 1/2 lemon juice
  • 2 tablespoons sugar

Glaze and topping

  • 1 tablespoon lemon juice
  • 1 tablespoon sour cream (or Greek yogurt)
  • 1 cup powdered sugar (to adjust)
  • Sliced reserved lemon and lime zest.

Procedure

  1. Preheat the oven to 180°C/350°F.
  2. Prepare your Kugelhopf form: grease with oil and dust with flour.
  3. Combine all ingredient for the batter (except the juices and food coloring) and work with the food processor until very smooth.
  4. Add juices, and divide the dough into two parts and color one of them.
  5. Pour the two batter portions alternatively and bake at 180°C/350°F for about 45-50 minutes until done (toothpick test).
  6. Remove from the oven and place on a dish to cool down partially.
  7. In the meantime combine the ingredients for the syrup stirring until dissolved.
  8. In vert the Kugelhopf on a plate, pinch with a toothpick and brush in the syrup.
  9. Combine the juice for the topping, the yogurt and powdered sugar stirring and adding more and more powdered sugar until you get thick paste.
  10. Drizzle on the cake and top with the thin lemon/lime slices.
  11. Enjoy!

Autor: https://artandkitchen.wordpress.com/

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

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.

 

Pimientos de Padrón al Horno – Oven Baked Peppers from Tenerife

  • Servings: 4-8
  • Difficulty: easy
  • Print

You need:

  • 250 g small green peppers (pimientos de Padrón)
  • 2 tablespoons olive oil
  • Pepper to taste
  • coarsely salt (sal Maldon), to taste

Procedure

  1. Preheat the oven to 200°C.
  2. Wash peppers, pat dry and add oil and pepper.
  3. Toss with your hands to coat them.
  4. Transfer to baking mold (if possible in only one layer).
  5. Sprinkle with salt (you can also add the salt after baking) and bake them until lightly roasted for about 15-20 minutes.
  6. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

Crumble with Muesli

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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.

Crumble with Muesli

  • Servings: 4
  • Difficulty: easy
  • Print

You need

  • 750 g peaches, halved and pitted (or other fruit to taste)
  • 1/2 cup packed brown sugar, to taste
  • 1/2 cup flour
  • 1 cup muesli mix (a Swiss oat mixture wieth dried fruits)
  • 3 tablespoons margarine or butter
  • 1/2 teaspoon baking powder or baking soda + 1/2 teaspoon lemon/lime juice
  • 1 egg

Procedure

  1. Preheat oven to 200°C/400°F.
  2. Grease bottom and sides of you mold (I used 25cm oval one) with butter or margarine.
  3. Distribute the fruit cut side up into the mold.
  4. In bowl combine the other ingredients and mix until just combined.
  5. With the spoon drop the mixture over the fruits.
  6. Bake about 30 minutes or until topping is golden brown.
  7. Serve warm and enjoy

Autor: https://artandkitchen.wordpress.com/

 

Random hiking place: Horweli – Längenfeldmoos – Horweli (Obwalden, SwitzerlandI)

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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.

You can follow the path HERE in wilikoc!

 

 

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