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Lemon Meringue Pie


Summer is finally here! We love serving fresh seasonal fruits like watermelon, strawberries and mangos, but in terms of fabulous desserts that can only get you so far. Enjoying the sun and getting your freckles on you will still be in need of something truly sweet and special now and again. This is that perfect summer dessert, lemon meringue pie. Everybody loves it (we have also tried serving it in the cold winter months, with great response)! This recipe has been researched and re-eaten many times before we were happy. Things like how to get the meringue perfect without the lemon curd getting to runny and so on. We have even gone so far as to explore other excellent desserts in ‘study trips’ to Mathallen in Oslo to taste their delicious pies and bothered the pie chefs at Hello Good Pie with our queries.

pieandpie   And here it is (drumroll please); our perfect lemon meringue pie recipe!


  • 3 dl flour (180 g)
  • 75 g butter
  • 1 dl icing sugar
  • half a pinch of salt
  • 1 ts vanilla sugar
  • 1 egg
  • 1 egg yolk

Mix the dry ingredients and butter in a mixer (or by hand). Then add the eggs, using the pulse function, to avoid the pastry getting overworked. We usually just place the pastry straight into the tin and spread it evenly using our hands, but if you prefer, you could use a roller on a lightly floured surface and then place it in the tin. Use a fork and prick the whole base before putting it in the fridge for at least 30 minutes.

lemonpie Set the oven to 200 degrees, and when you are ready bake for about 15 minutes until the pastry is pale golden.

lemonpie3 Lemon curd

  • finely grated zest from 2 lemons
  • juice from 3 lemons
  • 2 dl sugar
  • 2 tbs butter
  • 3 egg yolks
  • 1 tbs cornflour (maisenna)

Add all the ingredients, exept the cornflour, to a saucepan on medium heat. Stir constantly until boiling, shake/stir the cornflour in a small cup of water and add it to the mix while constantly whisking. Do not bring to the boil again. The curd will thicken quite fast, if not you can add some more cornflour. Pour directly into your pie tin with the, now ready, pastry. Spread evenly and let cool. Note: You can also make loads of lemon curd at once and keep it on jars for quicker pie making. It is also great as a topping on biscuits.

lemonpie2 At first we made a ‘normal’ meringue, and wondered why the result wasn’t like at the pie makers. But after loads of research and tasting we tried out this Italian meringue, and it is just perfect.

Italian meringue:

  • 4 egg whites
  • 1 dl sugar
  • 25-30 ml water
  • 1 ts lemon juice

Combine sugar and water in a small pot. Heat up carefully until the sugar is completely dissolved (ideally it should be between 115 and 122 degrees). Whip the egg whites in a clean bowl (preferably glass or metal) on low speed until foamy. Add the lemon juice and increase the speed to medium. With the mixer still on, slowly pour the syrup into the egg whites and whip until the meringue is stiff and glossy.

lemonpie4Use a spatula to spread the meringue on top of the cool lemon curd. Make little peaks by pulling the flat part of the spatula straight up from the meringue. And here comes the fun part. Use a mini blow torch on the meringue for a finishing touch. If you don’t own a mini blow torch you can pop it under the grill in your oven for a few minutes, but don’t take your eyes off it for even a second, it is easily overdone (we’ve done the learning by burning thing on this one before).

lemonpie6 And there you go, a perfect treat for your loved ones.


Posted in Baking, Dessert, Recipes, Season, Summer | Leave a comment


It’s May and there’s a bank holiday pretty much every week. This cake is a perfect way to enjoy one of those days off. Or to just indulge yourself on a normal sunday, like I did.


Pavlova was a Russian ballet dancer, and the cake is part of the national cuisine in both New Zealand and Australia. The combination of sweet meringue, whipped cream, fresh fruit and berries is perfect for those warm spring days.

I used a whipped cream with egg yolks in for this one, but you can also make a vanilla cream or plain whipped cream.


  • 6 egg whites
  • 2 tsp white whine vinegar
  • 4 dl sugar
  • 2 tsp corn flour
  • 1 ts vanilla sugar

Whipped Cream

  • 3 egg yolks
  • 3 tbs sugar
  • 1 vanilla pod
  • 3 dl cream

Use whichever seasonal fruits and berries you find fit for the topping. I used strawberries, blueberries, raspberries, kiwis and Mexican mango.

Set the oven to 250 degrees, and get out a tray covered in greaseproof paper. Draw a circle with a diameter of 26 cm on the paper.


For the meringue; whisk the egg whites in a clean bowl until soft peaks are formed. Pour the vinegar in whilst whisking. Mix sugar, vanilla sugar and corn flour, then slowly add it to the egg whites, still whisking. The result should be a smooth, shiny, white cream. Place the mixture on your tray, inside the circle. Lower the temperature to 100 degrees, and place the tray in the middle of the oven. Cook for 60-70 minutes, the meringue should be dry outside and chewy in the middle.


This can be done long before you want to serve the cake, just keep the meringue in a cool dry place.

When you’re ready to serve whisk together the egg yolks, sugar and vanilla seeds until fluffy. Mix gently with whipped cream and spread the light yellow cream on top of the meringue.

And now the fun part; decorate with fruit and berries.


Serve right away.

TIP When whisking the egg whites always use a glass bowl. Plastic bowls often have lines that may contain little bits of fat from previous usage. Even the tiniest drop of fat can ruin the consistency of the merengue. If you don’t own a glass bowl you can clean your plastic bowl thoroughly with a kitchen towel and bit of vinegar. This usually does the trick.

Posted in Baking, Dessert, Spring, Summer | 1 Comment

Oat and Chocolate Cookies

I refuse to give up chocolate for something as ridiculous as a thigh gap, but bikini season is quickly approaching for all of us. This is my compromise; combining a bit of good-for-your-body (oats) with good-for-your-soul stuff (cookies). A slightly altered version of Nigella’s ‘totally chocolate chip cookies.‘ with added nuts, oats and less chocolate. It’s quick and easy, and keeps you happy and almost healthy.

Oat and Chocolate Cookies

  • 150 g dark chocolate
  • 125 g butter
  • 70 g brown sugar
  • 50 g white sugar
  • 2 eggs
  • 150 g flour
  • 70 g oats
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200 g dark chocolate chips
  • 70 g chopped hazelnuts

Turn the oven on 175 degrees.

Melt 150 g chocolate (microwave creates less dishes, but if you want to be a fancy pants do it in bain marie).

Cream butter and sugars. Add the eggs, then the melted chocolate.

Mix flour, oats, bicarbonate and salt in separate bowl, then add it to the rest of the mix.

Add chopped hazelnuts and chocolate chips.

Line two baking trays with greaseproof paper and divide into 12 round balls. Put six on each tray.

If you want them flat (like the the top right corner of the picture above) use a heated tray. Leave the tray in the oven while it heats up, place the dough on, and back in the oven to cook for 15 minutes. If you prefer them a little thicker (like the rest of the ones in the picture) use a cold tray. Take the trays out of the oven before you turn it on, then the cookies go in for 18 minutes. If you’re doing several batches just cool the trays using cold water.

When done take them out of the oven and rest for 5 minutes. Enjoy with a glass of milk and/or a loved one. I made one of each tray (cold and heated), and used milk chocolate for the flatter ones. Unless you’re making it for someone with a really sweet tooth I wouldn’t recommend using milk or white chocolate for this recipe though, it’s just that little bit too sweet. Besides, there’s something so luxurious and indulgent about dark chocolate.

Posted in Autumn, Baking, Dessert, Recipes, Spring, Summer, Sweets, Winter | Leave a comment

Carrot Salad


This is a tasty little side salad. Serve it cold with a bit of grilled or fried meat.

    • 3 carrots
    • Handful of coriander
    • Handful of mint
    • 1 tsp cumin seeds
    • Handful of almond
    • 1/2 lemon
    • Olive oil
    • Pepper

Peel and slice the carrots thinly lengthways, use a mandolin or vegetable peeler. Chop

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and toast the almonds and cumin seeds in a pan on medium heat. Mix all ingredients together and serve.

Posted in Side dish, Spring, Summer, Uncategorized | Leave a comment

Super chocolate mousse

This is a super healthy dessert. It is also super quick to make. I sourced it from godt.no and I love it.
A bit more filling than a normal mousse, and not as sweet of course, but it’s perfect if you don’t want any sugar or cream, but still feel like having a nice dessert.

Fruit chocolate mousse

To make 4 portions you need:

  • 2 ripe avocadoes
  • 2 ripe bananas
  • 1 tbs extra virgin olive oil
  • 3 tbs good quality cocoa powder
  • 1 pinch sea salt
  • 1/2 orange (juice or zest)

Mix everything in a blender. Let cool in the fridge for a little bit (while you’re having dinner). If you want to eat it right away add a couple of ice cubes to the mix.


Fruity chocolate mousse

I served it with some orange chocolate and salt on top.


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This one is a great little snack to avoid cases of severe grumpiness. It stays fresh, and is a perfect life- (or mood-) saver. It’s inspired by the many ‘raw brownie’ recipes frequenting the Internet at the moment, but is neither raw nor a brownie.


  • 1/2 cup of cisco 642-902 exam sunflower and pumpkin seeds (or whatever your heart desires)
  • 1 cup shelled pistachios
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 2 cups deseeded dates
  • 1 cup oats
  • 1/2 cup maple syrup (or runny honey)
  • 1 tsp ground cinnamon


Start off by roasting your seeds until nearly golden. This can be done in the oven for about 5 min 180 degrees, or in a frying pan on medium heat. Watch them carefully. I found some sesame seeds taking up space in the cupboard so added those too.

IMG_1729 IMG_1728

While the nuts roast prepare your lovely stickiness. Blitz oats in a food processor. I like mine fairly fine, as the nuts add texture.


Add your dates, maple syrup and cinnamon then grind until it looks like this. Out mixture aside. Chop the roasted nuts, or blitz carefully in your food 642-889 exam dumps processor (does not take long). I like uneven textures and use both roughly and finely chopped nuts.


Knead it all together, until it’s properly mixed. Shape into an even square and leave in the freezer for about 30 min. Take out and cut into whatever shapes you prefer, then give to the people you love.


TIP! Pistachios, dates and cinnamon are a nice and warming flavour combination this time of year, but the recipe works with any other nuts or seeds.

Posted in Autumn, Sweets, Winter | Leave a comment

Apple rings

Apple rings

Yum yum yum. This is a really good snack, and perfect for this time of year. Even my two year old nephew loves them.

Get some good apples, preferably norwegian. Remove the core and cut them into thin slices. Roast

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on a rack in the oven for about 4 hours on 70 degrees. They’re done when they’re golden and crispy.


Posted in Autumn, Recipes, Season, Sweets | Leave a comment

Cauliflower soup with prawns and crayfish

SoupSourced from dinmat.no with slight changes.

You need:

  • 400 gr cauliflower
  • 2 dl fish stock
  • 4 dl milk/cream
  • 3 dl water
  • 28 prawns and crayfish tails
  • 4 tbs crème fraiche
  • freshly chopped parsley
  • salt and pepper


In a pot, boil cauliflower, fish stock, milk/cream and water until the cauliflower is tender. Mix it with a blender, until the soup is smooth. Add the crème fraiche and season with salt and pepper.

prawns, crayfish tails, parsley

Place prawns, crayfish tails and parsley in the soup bowls and pour the soup on top. Serve with bread and butter.


Posted in Dinner, Lunch, Recipes, Uncategorized | Leave a comment

Easy Peasy Lemon Squeezy


Here’s a simple one. Lemon squash, or lemonade. Let’s bring the taste of summer into the colder seasons.

This recipe is from my uncle, and tested by my lovely cousin. You’ll need:

  • 2 lemon
  • 1 kg sugar/ 100 gr steviosa
  • citric acid
  • boiling hot water


Get out a huge jar. cut the lemons in small pieces and place in your jar.

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Pour in the citric acid and the sugar. Fill up with hot water. Let it rest over night, then use a strainer and a funnel to pour it into bottles.

You can drink it by itself or use it as a drink mixer. Enjoy!


Posted in Drinks, Recipes, Summer, Uncategorized | Leave a comment

Crème Brûlée

Crème Brûlée

So I bought myself a mini blow torch. Pretty sure I’ll be needing it a lot in the future. And to try it out I made crème brûlées.

You need 6 small ramekins, they should hold 1,5 dl each. Mine were a bit smaller so I used 8 ramekins and a tartlet dish.

This recipe is sourced from the awesome, all knowing, Norwegian cook book Cappelens Nye Kokebok. You need:

  • 1 vanilla pod
  • 4 dl cream
  • 1 dl milk
  • 1 dl sugar
  • 6 egg yolks
  • 2 tbs demerara sugar (brown)

Crème Brûlée

Set you oven to 150 degrees. Split the vanilla pod and remove the seeds using a sharp knife, place both seeds and pod in a casserole with cream, milk and 0,5 dl sugar. Bring to boiling point while stirring, then remove the casserole from the heat.

Whisk egg yolks and 0,5 dl sugar until it’s fluffy, and add the cream mixture. Pour into your ramekins.

Crème Brûlée

Place the ramekins in a roasting pan with hot water. The water should cover the ramekins half way up. This is what they call a bain-marie.

Cook on bottom shelf for about 40 minutes, until it’s set. Then cool down in fridge.

If you don’t have a mini blow torch: set your oven to 250 degrees on the grill function. Sprinkle the brown sugar on top of the crème brûlées. Place all the ramekins on the top shelf in the oven and caramelise with the oven door open. Keep a close eye on this, the line between caramelised and burned is pretty thin.

If you have a mini blow torch: I think you know what to do.

Crème Brûlée

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