Dovi

Dovi er en gryterett som serveres i Zimbabwe. Du kan lage den som vegetar, eller som meg, tilsette litt kjøtt etter eget ønske. Siden koketiden ikke er så lang, anbefales å bruke ganske mørt kjøtt.

2 ss olivenolje
500 g kjøtt av kamel, kylling, lam, storfe eller svin, i terninger

Brun kjøttet i oljen og sett til side.

2 ss olivenolje
2 løk, hakket
4 fedd hvitløk, finhakket
3 ss chili- eller peri peri saus (valgfritt, men anbefales på det sterkeste)
1-2 røde chili, skåret i tynne strimler
2,5 dl peanøttsmør
6 dl grønnsakskraft
2 dl tomatpuré
1/2 ts kajennepepper
4 gulrøtter, i små terninger
12 okra, hele
5 dl spinat
Salt and pepper

Fres løk og hvitløk i olje i 3 min. til løken blir blank og gjennomsiktig.
Tilsett 2,5 dl grønnsakskraft, peri peri og peanøttsmør og rør godt til alt har blandet seg.

Tilsett kjøttet, resten av kraften, tomatpuré, cayennepepper og gulrøtter. Reduser varmen til middels, sett på lokk og la dovien småkoke i 10 min.

Legg i okraen og la det småkoke i 8 min. til under lokk. Tilsett spinaten og rør den inn i ca. 2 min. Server med ris, kokt etter anvisning på pakken.

 

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Aprilsnarr

Aprilsnarr er å narre noen 1. april. Den som lar seg lure, blir kalt aprilsnarr av den som står bak spøken.

Skikken går igjen i de fleste land i den vestlige kulturkrets.

Bakgrunnen for skikken er usikker, men trolig er den fra overgangen fra den julianske til den gregorianske kalenderen i 1582. Det ble bestemt at nyttårsdag skulle legges til 1. januar. En del franskmenn ville ikke gjøre om og fortsatte å feire 1. april som nyttårsaften. De ble kalt narrer og utsatt for narrestreker.

En av de mest kjente aprilsnarrene i Norge, er da Aftenposten i 1950 skrev at Vinmonopolet hadde gått tom for flasker, men at de som møtte med bøtter, skulle få kjøpe inntil 5 liter avgiftsfri vin svært billig.

Det er fortsatt populært å lure venner, kolleger eller familie 1. april og om du vil ha en liten spøk denne dagen, kan du helle matfarge i melkekartongen, så melken f.eks. blir rød, eller blåfarge i juicen, så den blir grønn. Lykke til med narringen!

 

Du finner flere nasjonaldager og spennende matdager her.

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Vaskerommet mitt – så koselig at det nesten er gøy å vaske tøy

Etter vi pusset opp vaskerommet, har klesvasken nesten blitt lystbetont, men bare nesten.

Innredningen er Herregård fra Sigdal og jeg har fått noen smarte løsninger, som f.eks. innebygd strykebrett og et skikkelig romslig kosteskap, som inneholder både vaskemidler, langkoster og div. andre typiske vaskeromsartikler. Boksen til kattemat er kjøpt i interiørbutikken på Eikersenteret i Hokksund for mange år siden.

Fargen på veggen er fra Jotun og heter «Sanddyne».

De koselige bildene på veggen er arvegods fra mormoren min.

I vinduet har jeg pyntet med urter i en hengende potte. De stilige klesvaskbøttene har jeg kjøpt på Stepin i Hokksund.

Den ene har fått nytt klistremerke, som viser at støvsugerslangen har fått fast plass der.

Vaskerommet mitt - så koselig at det nesten er gøy å vaske tøy
Vaskerommet mitt – så koselig at det nesten er gøy å vaske tøy

På benken har jeg pyntet med en hjemmeheklet duk, heklede lyslykter fra Min Josefine og en koselig krukke fra Interflora, med snøklokker i.

Den svarte vasken er fra Ikea og benkeplata kommer fra Byggmakker.

Teppet kommer fra Bohus, finnes i flere lengder og er lett å putte i vaskemaskinen når det trengs.

I taket henger en praktisk anordning for oppheng av klesvask. Jeg slipper ned en vange når jeg skal henge opp tøyet og trekker den opp igjen, så tøyet ikke henger i veien hele tiden.

I verandadøra ut fra vaskerommet har vi montert inn katteluke. Denne er pyntet med et koselig klistremerke, som jeg fant på nettet.

Vaskerommet har rett og slett blitt en perfekt arbeidsplass når klesvasken skal tas.

 

 

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Tunisia's National Day

Tunisia's National Day is March 20. They celebrate independence from France in 1956. Tunisians take to the streets, they play music and everywhere the Tunisian flag flies.

Tunisian cuisine is a good mix of flavors, combining Mediterranean style (much French and Italian) and North African traditions. This diversity is due to the fact that they have been ruled by many other countries throughout the ages, Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians, French and the indigenous Punics-Berber people.

You will notice two distinctive traditions when ordering food in Tunisia. They always give you lots of bread for free and most times an appetizer as well.

Bread is also used to eat with instead of cutlery.

Da vi reiste til Tunisia, hadde vi laget mye tunisisk mat og var spente på hvor langt unna de autentiske smakene vi var, og vi ble gledelig overrasket over hvor godt vi hadde truffet.

How about celebrating with them making a Tunisian evening?

You will find exciting dishes from Tunisia here

Tunisia's National Day
Tunisia's National Day

You will find several national days and exciting food days here.

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Weekly menu for week 12

The weekly menu for week 12 is ready. You can get into the recipes by following the links, either here, in the headlines or by clicking on the pictures. I hope the menu is to your liking.

Monday: Jajangmyeon zha jiang mian without meat
Jajangmyeon (Zha Jiang Mian) without meat á la jr.
Jajangmyeon (Zha Jiang Mian) without meat á la jr.
Tuesday: Seibiff with onions
Beef steak with onions
Beef steak with onions
Wednesday: Thai salad with beef strips
Thai salad with steak strips
Thai salad with steak strips
Thursday: Tagine with meatballs and tabouleh
Tagine with meatballs and tabouleh
Tagine with meatballs and tabouleh
Friday: Taco pizza with chicken
Taco pizza with chicken
Taco pizza with chicken
Saturday: Baked pork fillet with sweet and sour sauce
Baked pork fillet with sweet and sour sauce
Baked pork fillet with sweet and sour sauce
Yoghurt ice cream with mango and passion fruit
Yogurt ice cream with mango and passion fruit with salsa
Yogurt ice cream with mango and passion fruit with salsa
Sunday: Deer locust
Deer stew
Deer stew
 Nut-eaten:
Nutcracker - my favorite cake from childhood
Nutcracker - my favorite cake from childhood

Weekly menu for week 12 is just a suggestion and you can find lots of other exciting recipes HERE.

You will find more menus HERE .

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All-in-one-form fish

All-in-a-form fish is, as the name says, the whole meal in one form. This dish is easy to like for both small and large and you can adjust how hot it should get by using more or less chili in it, or taking it away completely. The recipe is for 3-4 people.

1 large cubed baking potato

4 diced carrots

1 chili, finely chopped

1/2 purre i strimler

10 mini tomatoes, divided into 2

1 handful dill, chopped

1 handful parsley leaves, chopped

Put all the ingredients in a baking dish with the herbs on top.

Sauce:

2 shallots, finely chopped

2 cloves garlic, finely chopped

100 g butter

7 dl cream

2 tbsp mustard

2 teaspoons horseradish

The juice of a lemon

Salt and pepper

Saute the onion and garlic in butter in a saucepan for 5 minutes, stirring regularly. Add the cream and cook until it thickens, before seasoning with the rest of the ingredients. Pour the sauce over the vegetables, cover with a lid or aluminum foil and put in the oven at 200 degrees for 40 min.

600 g fish fillet of desired fish, e.g. salmon, trout, saithe, catfish...

200 g grated cheese, preferably well aged and preferably several types

Divide the fish into portion pieces and spread it over the mold. Season it with a little salt and pepper, sprinkle with cheese and place back in the oven (not covered). Bake further at 200 degrees until the cheese is golden and the fish ready to eat, approx. 15 min.

All-in-one-form fish
All-in-one-form fish

 

Garnish with fresh herbs when serving.

 

You will find lots of exciting fish dishes here.

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Strawberry Mojo

Strawberry Mojo – or strawberry mojito is a variation of mojito, which comes from Cuba. If you love rum, make it with it, but it's great with vodka instead.

4 cl vodka or light rum
1/2 sliced lime
3 Strawberries
1 teaspoon brown sugar
Mint leaves
Club soda

Mash lime, strawberries, mint and sugar in a cocktail shaker with a porter or mudler. Add ice, pour into vodka or rum and shake well. Pour into a large highball glass, refill with ice cubes full up with Club soda.

Strawberry Mojo is garnished with a fresh cherry and mint leaves.

Strawberry Mojo can be made as a welcome drink for many in a large bowl, but remember to add the soda water just before serving.

Strawberry Mojo
Strawberry Mojo

 

You will find many exciting and tasty drinks here.

 

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Veal fillet with mushroom and tarragon sauce and sautéed Swiss chard

Veal fillet with mushrooms, tarragon sauce and sautéed Swiss chard is an easy dinner dish. You can replace the veal with beef fillet or pork fillet.

Start by putting the veal fillet in the marinade:

1 dl red wine

1 dl sherry

5 pepperkorn

1 tbsp olive oil

1 laurbærblad

2 sprigs of fresh thyme

Mix everything in a bread bag and place in the veal. It can be left overnight, so the flavors can settle properly in the meat. Take it out of the bag and grill it with a roasting thermometer until the core temperature is 62 degrees. You can also brown it in the frying pan, before placing it in an ovenproof dish and frying it at 175 degrees until the thermometer shows 62 degrees. Then it's pink. Let it rest a bit before slicing.

If you would rather cook the veal in sous vide:

Season with thyme, garlic and pepper. Place the fillet in a sous vide bag and vacuum it. Put in sous viden at 52 degrees for three hours, before taking it out of the bag and giving it a round on the grill, so it turns golden and gets a nice frying crust. Let it rest for a few minutes, before splitting it up. The result will be absolutely amazing.

Sauce:

2 finely chopped onions

10 sliced mushrooms

The marinade from the meat (filtered)

1/2 liter cream

2 tablespoons veal stock

2 tablespoons dried tarragon

Bottled caramel sauce (to taste)

1 laurbærblad

Salt and pepper

Brown onions and mushrooms in butter, before adding the marinade from the meat, cream, veal stock, tarragon, caramel sauce from the bottle and bay leaves. Let it cook until it thickens by itself, before seasoning with salt and maybe more pepper.

I have served the dish with sautéed chard, which you can find the recipe HERE .

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Panna cotta with raspberry coulis

Panna cotta with raspberry coulis is a perfect dessert to serve to many guests. Pannacotta is the Italians' answer to caramel pudding.

This recipe gives a panna cotta with a lovely consistency and it can be prepared the day before, if you like. This recipe is suitable for 8 people.
Panna cotta:

10 dl cream

200 g sugar

5 gelatinplater

2 vanilla sticks

Put the gelatin in a little cold water, so it becomes jelly-like.

Slowly boil 2 dl of the cream, together with the sugar and vanilla sticks divided in half and the seeds scraped out. The seeds must also be included. Let the mixture boil for two minutes.

Squeeze out the water of the gelatin and mix it into the cooked cream mixture. Add the rest of the cream and strain the panna cotta into 8 portion forms. Set the molds cold until to serve.

Bringebærcoulis:

1.5 dl water

1.5 dl sugar

500 g raspberries

A few drops of lime juice

Boil water and sugar and stir until the sugar is dissolved. Run the raspberries for a few seconds with the hand mixer and mix in the sugar sheet. Pour the mixture through a sieve and season with lime juice.

Pour the coulis over the panna cotta when serving and garnish with fresh berries and/or a mint leaf.

Panna cotta with raspberry coulis
Panna cotta with raspberry coulis

 

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