The Absolute Supper - Carrot salad / Gulrotsalat / Sałatka z marchewki

The last meal of 2008 consists of the following:

Didrik's rice (cooked rice spiced with turmeric and other good stuff)
Chicken breasts marinated in rosemary and slices of lemon, fried with garlic
Carrot salad


For the carrot salad you will need:
2-3 carrots, shredded
1-2 tablespoons of parley, chopped
3 tablespoons of olive oil
3 tablespoons of lemon juice
1/2 teaspoon of crushed coriander seeds
1/4 teaspoon of salt
1/4 teaspoon of brown sugar

Mix carrot and parley in a large bowl. Mix all the spices, olive oil and lemon juice in a small bowl until the sugar har melted. Add the dressing to the vegetables and mix well. Store in the fridge for an hour or so before serving.

Cheers and see you around next year!

Tagget av Snirkelsnorkel - matprat kun på norsk

Jeg har blitt tagget to ganger i løpet av desember. Den andre gangen av Snirkelsnorkel

Utfordringen er/var følgende:

1. Du må linke til den bloggen som tagget deg. Lenken finner du her da min bloggroll til høyre tar for seg kun matblogger.
2. Lag en liste med seks (u)interessante ting om deg selv. Mitt andre forsøk på det finner man nedenfor.
3. Tagg fem andre blogger, la dem vite det ved å kommentere på deres blogg. Jeg har ikke flere venner igjen og tør ikke tagge ukjente :P

Listen min:
1. Jeg kan ikke fordra tørket fiken. Årsaken er muligens forbundet med fikensyltetøy fra husker-ikke-hvor-i-Midtøsten som utrolig nok var å få kjøpt i Polen på tidlig åttitall.

2. Jeg pleier å si t man kan kjøpe meg for en kilo nougat.

3. Alternativt kan man prøve med en kilo fersk hellefisk.

4. Jeg har drukket kaffe siden jeg var ti – på legens anbefaling.

5. Jeg har førti kokebøker på kjøkkenet (for ordens skyld: felleseie i huset). De fleste brukt.

6. Jeg er oppfostret på amerikansk pulvermelk. Nammenam!

The Days of Christmas

On the first day of Christmas,
My true love gave to me:
A tasty halibut fish!



This pure goodness was served with Tartar sauce and black olive tapenade.

Yum!

Yule and mixed cuisine

Menu Thursday 24th of december - prepared with my Mom:

Barszcz (clear beetroot soup) with pancakes filled with green lentils and button mushroom


A variety of cold meats


Reindeer roast served with onion and apple juice sauce, potatoes, yellow turnip and three condiments: beetroots with horseradish, apple jelly, and rosemary pesto.



Polish cake, Norwegian Snowballs from Den Lille Kokosbollefabrikken, and coffee for dessert.

Also served was a choice of alcoholic as well as non-alcoholic beers and a few other things. The reindeer tased better the day after. So did barszcz. I guess we should celebrate as the Anglo-Saxons do.

Lekker Mat fra Marokko til Iran, Den Hemmelige Kokken, Fisk & Vin

During the last weeks of December this little household was enriched with several food related gifts. Among them were three books:


1. Delicious Food from Morocco to Iran by Helen Flink
This is a welcome addition to the collection and yet another incentive to prepare Harissa at home – and place countries such as Yemen on my mental food map of the world.

2. The Clandestine Cook by Mats-Eric Nilsson
This I have read today at one go. Food for thought. This is interesting stuff and a wildly popular book in Sweden and now in Norway but the book itself is rather chaotic and repetitive. Also some arguments are weak. Like that we only should eat original mozzarella – without one mention of scandal with dioxin tainted product. It was translated and adjusted for Norway by Jan-Tore Egge of Slow Food Norway. All in all, taking up an interest in food ingredients and industrial production methods can only be healthy. Only that, in the end, what shall we have for dinner?

3. Fish & Wine by Trond Moi and Toralf Bølgen
I like fish a lot; I should have liked wine (in particular red wine) better. This might be a nice opportunity to extend the horizons and buy some new fish sorts – and choose more carefully what to serve them with?