KristinHove

Another pancake morning. Today Arnstein made pancakes. Really fresh and citrusie.

Serves 4

PANCAKES

• 1 egg
• 1 cup self raising flour
• 1 cup milk
• sea salt
• 25g butter
• 2 ripe mangoes
• 1 lime

Miw the egg in a mixing bowl, add flour, milk, and a pinch of sea salt. Whisk together.

Use a large frying pan and add butter. When the butter is golden and melted add a batter into the pan. You can cook three pancakes at the time since they are not too big. 1 to 2 min on each side.

FLAVOURED YOUGHURT

• 2 ripe bananas
• a handful of desicated coconut
• 250g natural yoghurt

Peel and mash the bananas, add yogurt and the coconut and mix well. Dice the mango for the topping. Slice the lime and squeese over at the end.

DATES AND BACON TWISTS

Recipe by Synnøve

• Fresh dates (2-3 per person)
• bacon
• Cocktail sticks

Slice the dates on the side and remove the seed. Cut the bacon strips in 2 and twist the bacon around the date. Secure it with a cocktail stick. When you have done them all, bake them in the oven on 200 Celsius for 15 min, or until the bacon is ready cooked.

SYNNØVE’S FRIDAY TUNES

1. Gerry Rafferty – Right Down the Line

2. Lykke Li – Dance, Dance, Dance

3. Jenny Wilson – Let My Shoes Lead Me Forward

4. Montée – Say it Louder

5. Robyn – Be Mine

SOUR CREAM PORRIDGE

This is a full on tasty porridge. Traditionally it is served with cold cuts on the side. This version is a bit lighter than the original one, and it is much faster and easier to make as well.

Serves 2-3 persons

• 1/2 liter sour cream (use light for healthier version)
• 75g semolina flour
• 50 g flour
• 7.5 dl milk (3 cups)
• 1/2 ts salt

Boil the sour cream, and then blend flour and semolina in to the sour cream while your stirring. Let it boil until you can see the fat dissolving, if you are using traditionally sour cream you can take of some of the access fat of now. Add the milk and boil until it gets a nice thick consistence. Taste with salt. Before serving sprinkle each portion with cinnamon, sugar and raisins. If you took of any of the fat while boiling you can add it now for more taste.

This must be the most traditional dessert we have in Norway. It is the the dessert all our grandmas know how to make. For my compote I added blueberries. I preferred the colour the blueberries where giving, and they make the taste sweeter.

PRUNE AND BLUBERRY COMPOTE

• 5 dl ( 2.1 cup) of water
• 1 cinnamon stick
• 1 vanilla stick
• 30 g of sugar
• dissolve gelatin for 5 dl (2.1 cup) of water
• 200 g of prunes ( dried)
• 50 g of blueberries

Add prunes and blueberries to the ready boiled water with the cinnamon stick, and vanilla stick. Boil for another 3 to 5 min. Bring the prunes and blueberries to the serving bowl.
Boil rest of the liquid for a few min.Take out the cinnamon and vanilla sticks.  Add the dissolved gelatin and pour over the fruit. Let it cool for a few hours in the fridge. Serve with milk, vanilla sauce or sour cream.

BREAKFAST PANCAKES (serves 2)

• 3/4 cup self raising flour
• 1/4 cup buckwheat flour
• 1 cup milk
• 2 egg

Whisk the eggs, add milk and flour while you stir. Add butter or canola oil spray to the pan before frying. Fry until they are lightly brown on each side.

TOPPING

• Chop rhubarb and bake in the oven for approximately 15 min.
• seed half a pomegranate
• maple syrup
• Greek yogurt
• freshly squeezed lemon juice

Layer it all on the pancake, wrap it up and dig in!