Start with cutting birch wood chips if you don’t have this already. Avoid the bark. Stir blackberries, cardamom and sugar in a tall glass. Set aside. Heat up milk, sugar and birch wood chips almost to boiling point. Set aside and let sit for a couple of minutes. Poor the milk through a sieve before […]
Preheat waffle iron or if you have a proper “krumkake”-iron. Beat eggs and sugar in large bowl using a whisk until fluffy. Add flour, cardamom and salt. Keep stirring and add a little melted butter to a smooth paste. Brush preheated waffle iron with butter. Pour batter onto hot waffle iron and close it. Cook […]
Beat eggs together with sugar in a bowl until it stiffens. Add the buttermilk. Mix the baking soda and ammonium bicarbonate with flour in a separate bowl before you add it to the buttermilk and egg mixture. Fry in butter in a medium hot pan. It is time to flip the pancake when it starts […]
Cloudberries are berries that only grow in the extreme north. Preferably in the highlands. The plants can be found further south, but they rarely bear fruit and do not taste as nice as when found in conditions that are much harsher.
Cloudberries preserved can be found in specialty stores.
There is a challenge with rhubarb, or rather two challenges: In its raw state it is too angry, aggressively tart. On the other hand, when we cook it, we tend to overcook it, so it falls apart and becomes insipid and boring - sometimes just an excuse to eat a dessert that is too sugary.
This is a fun and potentially spectacular way to cook the rhubarb, while leaving it with lots of temperament.
All bread-eaters know the problem: All that left over stale bread. Not fun to eat, but a shame to throw away. The result, I have found, is to toast the bread and use it to make a delicious and surprising ice cream.
Make the caramel by adding the sugar and a tablespoon of water to a dry frying pan, and place it over medium-high heat. Using a heat-resistant, plastic spatula, stir as the sugar begins to melt. The process will go rather slowly at first, but then increase rapidly, so turning down the heat to medium makes […]