Tiramisu without cream. It’s a lighter version and it’s Jamie Oliver’s dad’s recipe. Yummy!

• 250g tub of mascarpone
• 75g caster sugar
• 1tsp pure vanilla extract or the seeds from one vanilla pod ( I used almond essence)
• 3 eggs – separated
• 300g (approx. 1½ packs) SAVOIARDI (sponge finger) biscuits
• 200ml very strong black coffee
• 50ml marsala wine ( I used 15 cl of cognac)
• Cocoa/grated dark chocolate for dusting

Beat the egg yolks, vanilla and sugar until pale, thick and fluffy (the ‘ribbon’ stage).
Beat in the mascarpone.
Whisk the egg whites until they form stiff peaks and gently fold into the mascarpone mix.
Pour the coffee and liqueur into a shallow dish (easier for dipping).
Dip the savoiardi biscuits into the coffee/liqueur liquid briefly (too long and they disintegrate) and line the bottom of your serving dish.
Pour half of the mascarpone mixture over the biscuits and give the first layer a really good dusting of cocoa/grated chocolate.
Add another layer of dipped biscuits, followed by the remaining mascarpone mix and finally top with a generous dusting of cocoa/grated chocolate.
Ideally leave in the fridge overnight where it will firm up, but at least 4 hours.

This photo was taken by Kim a while ago since, back in Sydney. This smoothie was quite refreshing on a warm summer day in Sydney, but it works well in the morning on winter days in Norway as well. I have changed the recipe slightly since last time.

• 1 cucumber
• 1 cup vanilla yogurt, Greek yogurt or buttermilk.
• juice of 1/2 lemon
• A few slices of red turnips

Peel cucumber and blend with lemon juice and your choice of liquid in the blender. Decorate with red turnips.

Two of my favorite ingredients in one recipe! I found this one at sunday suppers.

Makes four 15 cm galettes or one large

Savory Pie Dough :
3 cup all-purpose flour
1 tsp salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour.
Preheat oven to 200 degrees Celsius.

Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

A fun sunday filled with friends and baking ended up with way too many cookies! Will need to bring in some at work tomorrow! It’s no good having these within reach for too long. Can’t stop eating them!

• 150 g butter
• 1 dl syrup
• 2 dl sugar
• 1 dl cream
• 1/2 tsp cloves
• 1/2 tsp grated ginger
• 1/2 tsp pepper
• 2 tsp cinnamon
• 1 ts baking powder
• 450g flour

Preheat oven to 170 degrees.

In a casserole add butter, syrup and sugar and heat until sugar has dissolved. Let cool a little before stirring in cream. Shift in rest if the dry ingredients. Combine and knead well. Leave cool in the fridge over night.

Knead the dough with some flour on the table and roll it flat using a rolling pin (3mm thick). Use cookie cutters and place on a tray when ready. Bake for about 10 min, or until golden. Let cool on a wire rack.

This weekend it’s time for some more baking. These are always on the list. So far there has never been a Christmas without “Julemanna”. When we celebrated Christmas in Australia my mum baked them and sent them to us all the way from Norway.

• 180 g sugar
• 2 .5 dl water
• 60g butter (melted)
• 750g flour
• 15g “hjortesalt” hartshorn.

Blend all together and knead well. Divide into four parts and start to roll it flat with a rolling pin ( 5mm thick). Use your cookie cutters and make all the cookies before you place them on a tray with baking paper. Bake in oven on 200C  for about 10 to 15 min. They will rise and are ready when they are slightly golden. Let them cool on a wire rack. Delicious still hot with a class of milk.

A nice treat for the weekend. This most be one of my favourite recipes combined with chocolate. The beets makes the chocolate moist and gives it a nice purple tint.  The recipe is from Aran Goyoaga, Canelle et vanille

My friend Bente loves everything spicy and Mediterranean. We made these chilli nuts  for her birthday bash as a snack. I love the old, retro frying pan that I have borrowed from the collector Toril.

• 40 g unsalted butter
• 3tbs extra virgin olive oil
• 400g large blanched almonds
• 3 large cloves of garlic, bruised with the back of a knife
• 4 tbsp coriander seeds
• 2 tsp caster sugar
• 2 tsp ground cumin
• 1 tsp dried chili flakes
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 2 pinches of cayenne pepper
• 1/2 egg white, lightly whisked

Preheat oven to 180 degrees

Melt butter and olive oil in a large frying pan over medium heat. Add almonds and garlic and stir constantly for 3-4 minutes. Drain well on paper towels , discard the garlic and place the almonds in a large bowl.

Place salt and coriander seeds in a mortar and pestle and grind to a powder. Add the sugar and spices and mix well. Add the spice mix and egg white to the almonds and toss together. Spread on a baking tray and toast in the oven for 5 minutes. Remove and cool completely, then store in an airtight container for up to a few weeks until ready to serve.

This salad is inspired from one of  Heidi’s recipes at here blog www.101cookbooks.com. She’s got lots of healthy interesting options, and this salad is perfect for autumn days! Try it with roasted beets as well.

Bring a large pot of water to a boil. In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt. Let them get deeply golden, remove from heat, and set aside.

Make the dressing by combining the garlic, jalapeno, and salt in a food processor. Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green. Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.

Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus. Depending on the actual thickness of your carrots/asparagus, cook for about 30 – 60 more seconds, you want the vegetables to retain some structure and bite. Drain and immediately run under cold water to stop the cooking. Spin dry in a salad spinner. In a large bowl toss the vegetables with a generous splash of the dressing. Toss well, add 2/3 of the toasted almonds and gently toss again. Taste and adjust for seasoning. Give the salad a quick squeeze of lemon before serving.

Serves 4-6 as a side.

Preheat oven to 250 degrees

• 3 1/2 cups coarse wheat flour
• 2 1/2 tsp kosher salt
• 1 tsp baking soda
• 4 tbsp cold unsalted butter, cut into small cubes
• 1/2 cup oats
• 2 1/2 cup buttermilk

Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in ground oatmeal. Pour buttermilk mixture into flour mixture until dough just holds together but is still sticky. Knead gently about 4-5 times. Pat, press and shape and transfer to prepared baking pan. Lightly dust and cut an x into the top. Bake for about an hour , until loaf is golden. Allow to cool on a wire rack

Last weekend we drove back to Ålesund from Oslo. This photo is taken just before coming down to Gerianger. Always love this part of the drive! Not the 8 to 9 hours part!

Plums are here and for those who are as lucky as us who got an uncle with a plum tree or even better one for yourself you can try this quick and “healthy” Crumble. I’m probably known now for leaving sugar out of recipes if I can, and adding honey and cinnamon to most tings instead. This recipe is a typical dessert for me. I made it for a monday night, so not a single spill or sugar in this one, but feel free to add some.

Plum crumble

Serves 2

Use a small oiled ovenproof dish

Layer bottom with plums without stones.

Crumble

• two handfulls of oats
• one handfull of muesli
• 2 tbs butter
• 1 tsp honey
• 1 tsp cinnamon

Use your hands and work butter, oats and muesli together. Layer crumble over the plums and drizzle honey and cinnamon over at the end. Bake on 180 degrees for 30 min. Serve with greek yogurt or vanilla ice cream, drizzled with honey and cinnamon.