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

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Super chocolate mousse

This is a super healthy dessert. It is also super quick to make. I sourced it from 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 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 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.

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


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Cauliflower soup with prawns and crayfish

SoupSourced from 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.


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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. 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!


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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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Autumn Pasta

Autumn pasta

Pasta, like pizza, is one of those dishes that gives you an infinite variety of combinations. It’s always a great save on a lazy day, when you don’t feel like leaving your flat. As was the case with this dish. Turned out deliciously, I’ll definitely use this one again.

  • Tagliatelle (or other pasta)
  • 150 g chestnut mushrooms
  • Handful pine nuts
  • Handful flaked almonds (or other preferred nuts or seeds)
  • Olive oil
  • 2 garlic cloves
  • Handful fresh parsley
  • Zest from one lemon
  • 1 courgette (sliced with my favourite weapon, the cheese slicer)
  • 100 g parmesan (grated)
  • Salt and pepper

Begin by cooking your pasta. Make the sauce while it cooks.

SAUCE: Slice the mushrooms then fry in a dry pan with pine nuts and almonds on medium heat for about 5 minutes (until the mushrooms start ‘sweating).

Add a dash of olive oil, roughly chopped garlic cloves, parsley, lemon zest and sliced courgette. Season and fry for another 3 minutes. Then add most of the parmesan to the sauce (leave a little for serving).

By now your pasta should be done. Drain well and add to the sauce, mix and serve garnished with parmesan and parsley.

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Mettes fiskerett (Mettes fish dish)

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Mettes fish dish

My grandmother gave me this recipe, and she got it from Mette. Who Mette is, I don’t know, but she definitively deserves some credit.

I use either cod or pollock filets, but I am sure you could use other types of white fish as well.

You need:

  • 400 gr fish filet
  • 1 large onion
  • butter
  • 2 tbs sugar
  • 1 1/2 ts salt
  • 2 ts curry powder
  • 2 ts mustard
  • 6 tbs tomato puré
  • 2 dl cream (or milk)
  • 2 tbs oil
  • 2 tbs vinegar

Set your oven to 200 degrees.

Place the fish in a casserole dish, place a small knob of butter on each filet. Cut the onion in wedges and add it to the casserole.

Mettes fish dish

Mix all the remaining ingredients into a sauce and cover the fish and onion with it. Place it in the oven for about an hour.

Mettes fish dish

Serve with potatoes. If you want you could cut the potatoes and cook them with the fish as well.

Enjoy a healthy, delicious fish meal.

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Mojito Jello Shots

Mojito HELLO Shots

This might sound like a weird thing, but it’s such fun to serve these at a party or bring to someone else’s shindig. They will love you.

We found this recipe on A Beautiful Mess, and just appropriated it a little bit (to the metric system).

You need:

  • 2,5 dl water
  • 2,5 dl sugar
  • 3 envelopes gelatin (we ended up using 10, so have a look at what it says on the pack)
  • 2 dl fresh lime juice
  • 3-4 stems mint leaves
  • 2,5 dl rum


Cut the limes in two and core them out. A grapefruit knife is my weapon of choice here, but a small, sharp knife and a tea spoon will also do the trick. We also recommend wearing glasses when doing this. Or rinse your eyes with lots of cold water when you get lime juice in them.

It’s a bit tricky to match the amount of ‘lime shells’ with the amount of jello. You need about 6-8 limes to get enough juice, but maybe twice the amount to get enough shells. (Use the remaining juice to make some normal mojitos).

Put the shells aside and press the juice out of the remains of the mutilated limes.


Combine water and sugar in a pot, when the sugar is dissolved add the gelatin. Remove the pot from the heat and add 2-3 mint stems and lime juice. Leave it for 12-15 minutes, then remove stems and add the rum. Chop up the remaining mint leaves.

Pour the mixture into the lime shells, add the fleshly chopped mint and leave somewhere cold to set.

Mojito Jello Shots

When they are ready, cut them into wedges and impress your friends.




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