FOOD

Secrets from the kitchen

 

Traditions, food culture, personal stories and recipes from the kitchen.

#EASTER

La Pastiera Napoletana (with fresh norwegian milk and perlespelt)

For the past three years, it has become a must in our home for Easter: the legendary Neapolitan pastry filled with ricotta and wheat grains, with the aroma and taste of orange and lemon. Ingredients that take me back to the Mediterranean.

#GRANO D’ORO

Basic sourdough bread

Are you curious about baking sourdough bread and want to begin this fantastic travel and make your own stories? This is a good start.

 

SPRING SEASON

Carciofi alla Romana (Roman-style artichokes)

Carciofi alla Romana is a signature dish in Rome. They are cooked gently in white wine, with salt, garlic, lemon, parsley and mint. Deliciously marinated in these flavors, they are even better the day after.

GRANO D’ORO

Zuppa di latte (milk soup)

La zuppa di Latte is as far away from fancy smoothie bowls, chia puddings or fresh pastries from the baker you can come. It is an ancient dish, a typical example of cibo povero.

 

AUTUMN

Cappellacci di Francesca

The word cappellacci means hats, and Cappellacci di zucca is pumpkin-stuffed pasta typically from the Emilia-Romagna region, north of Italy. We made the dough with nettle that we found in the garden.

AUTUMN WINTER

Ribollita

There are countless varieties of this delicious, rustic soup. It is typical for autumn and is traditionally a "cucina povera" within Italian cuisine.

CHRISTMAS

Le Zeppole di Nonna Mena

It was the morning on the 24th December. I had an appointment with grandmother Filomena, also called Mena, to make and eat, these deep-fried, soft and crispy doughnut balls, to get the real authentic christmas feeling from Southern Italy.

SUMMER

Norwegian ricotta

Summer memories and passion for traditions and local food productions started this explorations with fresh cow milk and Italian food culture.

AUTUMN

Blueberry and ricotta turnovers

These ingredients are for me the perfect combinations. Fresh blueberries straight from the forest outdoor my cabin mixed with italian ricotta cheese with a touch of lavender.

GRANO D’ORO

Surdeigsbrød med sesam- og linfrø

En av mine absolutte favorittbrød med sunne, digge frø som gir en nøtteaktig smak.

 

#FEBRUARY

Carneval treats

Frappe, Chiacchiere, bugie, castagnole, frittelle, tortelli. Many names for delicious fried delicacies that change in shapes and methods of preparation depending on the place of origin..

#GRANO D’ORO

Basic sourdough bread

Are you curious about baking sourdough bread and want to begin this fantastic travel and make your own stories? This is a good start.

GRANO

Beetroot Ravioli

Red colourful pasta dough with a sweet taste from the beetroot.

GRANO

Pappardelle

Nothing beats the Pappardelle pasta with porcini or other mushrooms,

Follow my journey.

Today is #worldenvironmentday, a day that deserves some attention. Perhaps the last few months have been a good and healthy period for our planet and the environment. But has it really changed us and the way we treat and respect the nature around us?
Våren er kommet og det er tid for å oppdage skogen for ville vekster. . Boken Plukk Selv, har blitt fast inventar i sekken når jeg er på tur i skog og mark. (Takk Trond i @plukkselv. Anbefaler denne boken på det sterkest
Spinach is a typical vegetable in spring time. It was first cultivated in Persia, and has been cultivated in Europe for more than thousands years. . It’s difficult to find spinach like this in Norway. Usually they come as small leaves packed in
La Pasquetta . Today, has been the last day of Easter, Easter Monday. Or as they call it in Italy; La Pasquetta. A word I hear a lot during easter time. La Pasquetta is the day everybody is talking about in Italy. This is the day they all go outdoors
Stop trying to calm the storm. Calm yourself. The storm will pass. - Buddha - . . Staying calm these days with all the insecurity, loneliness, pain, and sorrows around in the world is not easy. A lot of questions, frustration, impatience.. . Looking
Staying at home means more time in the kitchen and more time to bake. For me working with a sourdough project in the kitchen is really a thing that calms my mind. I disconnect from the chaotic world for a moment and that feels great. . We can all nee
Cara Italia❤️ . . . #perugia #umbriajazz2019
This challenging time we’re in now is a time for thoughts and reflections. . It is strange how suddenly all and everything seem som far away. I am thinking of Italy and my friends there, which have had the hardest attack of the virus in Europe,
«Bread – like real love – takes time, cultivation, strong loving hands and patience. It lives, rising and growing to fruition only under the most perfect circumstances.» . . . #sourdoughbread #breadislife #olivesourdoughbread
Another few glimpse from the daily life in Marettimo, Sicily. On my visit to this island last summer I really felt the calm and tranquility around me. And in me. It was like coming to another world, where time stood still. Where time hasn’t cha