My New Year’s Eve Menu

Never mind that I’m nearly three months late in posting this. I was hit with something just before Christmas, and was tapped for energy almost all through January.

On New Year’s Eve, though, I managed to find enough energy to be creative in the kitchen. Together with Sister S, we scouted cook book, blogs and recipes online to find the perfect meal. I’m glad to say we did.

We faffled back and forth on what we would make, but ended up with Sweet & Sour Chicken, with Jasmine rice and vegetables. The recipe we found at the Brown Eyed Baker’s.

We made our own adaption:

Continue reading “My New Year’s Eve Menu”

Norwegian Cooking: Serina Cookies

The finished product
The finished product

When I was younger, I thought that these cookies were just a tradition in our family. See, my great grandmother was called Serina, and I obviously thought that was the reason for why we were making them. At any rate, they are a delicious butter cookie that you just keep eating and eating… and uh… soon there is nothing left. This recipe has been doubled from the original recipe, from Meierienes Prøvekjøkken.
Continue reading “Norwegian Cooking: Serina Cookies”

Cakes: Redcurrant or blackcurrant cake

Before the Christmas baking set seriously in, my mother had to have a birthday cake. Mum does not particularly care for cream cakes, so this was an easy choice to bake. It first came into the family when Sister started Home Economics in sixth grade and it has been with the family since then. Especially since we usually end up with more redcurrants than we can reasonably eat. (Personally, I’m not a big redcurrant fan, but I like them in this cake.)

It is a quick and easy cake to make, and if you don’t have blackcurrants or redcurrants, I would think you could substitute with blueberries or other similar berries. Given the season, it might not be easy to get fresh berries, so frozen berries work perfectly.

I ended up making double the size to fill a Bundt pan. (Otherwise, it is the recipe for two 22 cm round cake pans)

Continue reading “Cakes: Redcurrant or blackcurrant cake”

Norwegian cooking: Sitronfromasj

Or, lemon mousse in English, of which there seems to be oodles of recipes on the internet.

I think the first time I really made this dessert, was back in home ec. in seventh grade. I remember it, because the other dish my group had to prepare, boiled fish of some sort, ended up being inedible, and so it was really pure luck that the lemon mousse turned out splendidly.

This time around, many things seemed to go wrong, and it did not turn out perfectly in consistency – the mousse refused to set properly. But as it tasted absolutely delicious, and tart, I’m still sharing 🙂

Continue reading “Norwegian cooking: Sitronfromasj”

Healthy Cooking: Carrot patties

After really binging this weekend (why, oh, why?) I felt the need for something healthy for dinner today. I landed on carrot patties – made from the same principle as hamburger patties, I guess, but without meat.

If you have a food processor, this is not a time-consuming recipe. If not, like me, you’re going to be spending some time shredding the carrots and potatoes.

Carrot patties (gives about 6-7 patties)

Continue reading “Healthy Cooking: Carrot patties”

Literary cooking: Miss Trunchbull’s Chocolate Cake

For this year’s Halloween bash, it was a goal for us to have a thoroughly gross fare on the table.

We borrowed Roald Dahl’s Revolting Recipes by Felicity Dahl and Josie Fison, illustrated by Quentin Blake (in Norwegian) from the library and glanced through it. While a lot of the recipes were decidedly revolting, there was also a limit as to what could be done easily, and what was really suitable for a party for adults…

We ended up making the chocolate cake from Matilda. It’s called Bruce Bogtrotter’s Chocolate Cake in the book, but I wonder if the more accurate name would be Miss Trunchbull’s Chocolate Cake?

Continue reading “Literary cooking: Miss Trunchbull’s Chocolate Cake”

Norwegian cooking: Pearl Porridge

Growing up, I always loved going to my grandmother’s to eat. Not just the Sunday steak, where dinner was followed by dessert, which in turn was followed by coffee and cakes, but also for some of the more everyday meals. One of those meals was sago porridge, or pearl porridge as we used to call it.

According to Wikipedia, an ever reliable source, I know, the sago is “a starch extracted from the pith of sago palm stems, Metroxylon sagu.” It is a small, round grain, looking like a pearl, that apparently can be substituted for tapioca pearls.

This weekend, my sister and I decided to see if the porridge was as tasty as what we could remember from what we were younger, or if we just were idolizing the memories.
Continue reading “Norwegian cooking: Pearl Porridge”