I absolutely love a good focaccia. Focaccia is one of those sides that fit with almost any meal. You just change the seasoning on top (or inside) of the bread to fit whatever you are pairing it with. Good bread and especially a good focaccia is one of those things I just can’t stop eating, so I have tried a few recipes with whole grain flour to make it a little healthier. This version turned out really delicious, so I am sharing it with you. Continue reading
The Summer vacation came upon us just as quickly and surprisingly as it ended. I unintentionally took a break from the blog during this time and have now recently been working on some posts to get back on track with the blog again.
During the last couple of months, I have been so lucky to have been nominated for several awards too and my conscience is pretty horrible on that end. But, I am working on posts to say my thanks and respond to them all and hope to be posting them soon. All work in progress!
Now this is just sticky, fluffy, sugar deliciousness! A childhood memory of birthdays with kids high on sugar after only a couple of bites! But so incredibly fun and delicious. I made this for our son’s 2nd birthday on the weekend and it was a hit with the kids indeed. Continue reading
The other day we had a Summer party at the kids’ kindergarten and as part of it there was a cake sale that we contributed to. For this event, I made a version of a carrot cake that I have made several times in the past. The major change I did this time is the sheer size of the cake and the use of white chocolate and a little bit of lemon.
This is a super moist and flavorful cake! The use of apples in the recipe adds a great deal of moisture and sweetness to the cake. The cake is easy to make, but takes a bit of time to make. It can easily be made the day before and then have the icing added before serving it. You can also freeze the cake if you don’t put icing on it. The carrot cake is a definite crowd pleaser and I received great feedback at the cake sale. Continue reading
Yet “another rhubarb crumble” you might think, but this one has a tiny little twist as I have added a few sprigs of peppermint to the mixture. Getting the right balance gives a wonderful freshness to the pie without overpowering the rhubarb flavor. I recommend sticking to peppermint leaves when making this as other and stronger mint will quickly overpower the rest of the flavors in the pie.
I thought I’d break up the rhubarb feature with a bit of a healthy breakfast/lunch treat. These are easy to make, healthy, tasty and great for a quick breakfast or to have in the lunchbox. My boys also enjoy these, so I see it as a great way to get a bit of fiber into them as well. I even use them as a little snack to tie them over before dinner. Continue reading
I would call this a rhubarb clafoutis, but Ralph thought it was more of a rhubarb souffle. So we agreed it could be called either. It does behave a bit like a souffle too as it rises quite a bit in the oven and fairly quickly deflates after it’s take out of the oven.
Rhubarb has been the first vegetable we could harvest from the garden. It really marks the season changes and invites the creativity on! Time to start thinking about what we can make with our homemade produce, which is quite different to planning from what is available in the grocery store! There will be more rhubarb recipes to come over the week on the blog, starting with a humble and simple rhubarb pie.
It is always a challenge to find new and exciting dishes to serve that is interesting to both the kids and us adults. The boys are still so young that they really prefer fairly simple dishes and would happily eat sausages everyday if they had been allowed to. And it is really difficult not to end up in a circle of serving the same dishes over and over. Every now and then I come across ideas for dishes that I can use to make meals we can enjoy together with the boys and that can fairly easily be made into an interesting meal for everyone. Continue reading
Pavlova seems to have become the new national celebratory cake in this country too. Before the Constitution Day, the newspapers and food magazines were filled with recipe suggestions for how to make a good pavlova. I initially got to know this wonderful cake through my other half, who is Australian, where this cake origins from, or it may be New Zealand, but the main point is that it was pretty unknown in Norway until a few years ago. Continue reading