Tasty Tips

The other day I was inspired by my friend Therese’s baking of buns. The traditional sweet kind made with milk that I ate a lot of when I was a kid. So I looked up this receipt on Møllerens, and the result was a batch of tasty and fluffy buns.

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Delicatessen Argentina – Carnicería

This is a great tip for you that are living in Barcelona. I just checked it out the other day, and the empanadas were delicious!
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No messing about with too many ingredients or competing flavours. Simple, tasty, fresh and healthy. The perfect dish when you really want something flavourful, but you are not craving meat or melted cheese. Stewed fennel is an accessory that can induce addiction, and remember – don’t ruin the fish by cooking it too long. This recipe for baked salmon is enough fro 2 people, perfect light dinner meal.
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This yummy stew is great now in wintertime. The ideal situation is to make it on elk-meat, but if you don’t have that, good old cow meat will do just fine. Again, it is one of those dishes i like cooking, little preparation needed, long cooking time.
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Sylte is a traditional Norwegian dish made from pork. The origin of the name sylte is not known, but it could be connected to that the process of making sylte is fairly similar to making syltetøy (jam). Sylte is often eaten in thin slices on bread with mustard and it is for many people closely connected to Christmas traditions.

The following recipe comes from my mother – and she again got the recipe from my grandfather. Read more

Every Sunday my boyfriend and I have lunch together, usually he cooks one of his specialties involving rice. This time it is “Arroz Amarillo” (Yellow Rice) with chicken.

You start out with the traditional sofrito, a whole (or half) chicken with bones and all to make the stock, and some special spices to give it the color and that extra kick of flavor. We always eat until we fall off our chairs when he makes this!
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Cured meats and porridge from sour cream has long traditions in Norway. It is very heavy winter dish and usually you have it around Christmas time. It has a very specific taste and most Norwegians will tell you it is delicious, and fairly easy to make from scratch, so why not try it for yourself?

Serve it with butter, sugar and cinnamon on top and cured meats on the side.

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This delicious treat is another recipe given to me by Estela, and it is a traditional Argentinian pastry. The filling is a mix of Port and Dulce de Membrillo which is a quince jelly. Not to complicated to make and the result is amazing!

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