KristinHove

Beets are colourful and fun to use! Just be careful with your clothes and white kitchen walls! I seem to always end up with red spots everywhere after making something with beetroot. Still it doesn’t make me stop using them.

This is the sunny day we hoped for, but didn’t have today

And these are the ones we were dreaming about.

Just got back from a bike ride in rain and cold weather. And the only thing I was dreaming about was these fluffy warm pancakes likes “Sveler”. Mum served these last time we were at home and came back from another rainy excursion. Since we knew there was no one making these when we got home this time, we stopped by the baker and bought some cinnamon rolls instead. They couldn’t compete with warm “sveler”, but was still a nice treat. Here is the recipe for the best “sveler” in case anyone feels like pleasing someone with some home cooked goodies today.

• 5 eggs
• 1 1/2 cup sugar
• 1 liter flour
• 1tsp natron (baking soda)
• 1 tsp hjortesalt ( hartshorn)
• 75g butter, melted
• 1 liter with buttermilk

Whisk together egg and sugar, add rest of the ingredients and combine. If you are patient let it stand for an hour before you fry them. Add some butter to the frying pan and let the batter turn golden on both sides before it’s finished.

Serve with brown cheese and jam, sugar and cinnamon or sour cream and jam.

Autumn is soon here! And I’m actually quite exited about seeing the colours change and to see a new season coming. But I’m also enjoying the last summer evenings and the fact that you can do so much outside after work because of the long evenings. There are lots of berries in the forrest now, and it’s soon time to try to fill up some boxes to keep in the freezer for cold autumn evenings. This will be a reminder of the summer evenings when the winter darkness is sneaking up on us.

This dessert is inspired by a recipe I found at Trines Mektige Matblogg

White chocolate mousse

• 1 tsp gelatin powder
• 3 tbs lime juice
• 3/4 cup cream
• 200 g white chocolate
• 1/2 cup whipped cream

Raspberry sauce

• 225 g raspberries
• 2 tbs sugar
• 0.2 cup water
• 2 tbs balsamic eddic

Dissolve gelatin in lime juice. Let it soak for 5 min. Warm the cream on low heat, do not boil. Add white chocolate and stir until smooth. Add gelatin with lime juice, stir and cool. Gently fold in whipped cream, and add mixture to four small glasses or bowls. Let cool for at least 4 hours.

Boil the raspberries, water and sugar. Let boil for about 5 min before you stir in the balsamic eddic. Pour the sauce over the white chocolate mousse and decorate with some fresh raspberries.

Since coming back to Norway I have suddenly got a fascination for old Norwegian designs. A lot of them are handmade and are done in a very few samples. They represent quality and something you would have and keep for ever. Sadly now the culture is more ‘use and through away’. Luckily there is a lot of other enthusiastic collectors out there and one of them, Eva have been kind enough to lend me a lot of her precious things for my photographs. Thanks to Eva, my next book that I´m currently working on will feature some of her beautiful cups and plates. These blue ceramic cups (picture) I have used here are from my mum and was given to my parents as a wedding gift.

• 300g pumpkin puree ( approximately half a pumpkin baked and mixed in the blender into a puree )
• 100g brown sugar
• 50g sugar
• 3 eggs
• 100g natural yogurt
• 100g soya oil
• zest of half an orange
• 200 g flour
• 1 tsp sea salt
• 4g baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• a pinch of nutmeg
• 130g hazelnuts, toasted and chopped
• 30g hazelnuts for topping

Combine flour, salt baking soda, cinnamon, ginger and nutmeg.

In a separate bowl, whisk together the pumpkin, brown sugar, sugar, chopped hazelnuts, eggs, yogurt, oil and orange zest. Pour the wet ingredients over the dry and whisk until combined. It will be a runny batter. Fold in the hazelnuts. Pour the batter into ovenproof cups, a bread dish or muffin cups. About 3/4 of the way full. Bake on 180 degrees until toothpick inserted comes out clean. Time will vary depending on size of the tins. For small cups about 20 min. Bread about 35 min.

There is a bakery on almost every corner in Oslo. The locals meet there for coffees, lunch or a catch up with friends. Yesterday I tried to make these myself. I did a classic recipe, but  there is also popular variations of “Boller” with chopped chocolate or raisins. I prefer them with homemade jam! Try Kate´s Apple and Strawberry jam.

• 1 sachet dry yeast or 1 pack fresh yeast.
• 2 1/2 cup milk
• 200g butter
• 4-5 cups flour
• 3/4 cup sugar
• 2 tsp cardamom
• 1 tsp vanilla sugar
• 2 tsp baking powder

Add yeast to a bowl or a kitchen aid. Melt butter and add milk. when liquid is 37 degrees, combine with the yeast and stir well. Mix all dry ingredients and add gently while stirring. Knead well, the dough is quite moist to work with. Let it rise to double size (at least for an hour). Divide the dough into 24 parts and roll them gently until they are smooth and round. Put on a tray and preheat oven to 225 degrees. Let the rolls rise again for about 30 min. Brush them with a whipped egg and bake them for 12 min. let cool on a wire rack.

Berry Crumble

• 1 can of good quality plums
• 300g of Frozen berries, (Or 3 stalks of rhubarb, apples, peaches, pears.etc.)
• 2 tbsp of cinnamon

Butter a baking dish and fill the bottom with the fruit.

Sprinkle cinnamon on top

crumble mix

• 150g oats
• 30g rasins
• 2 tbsp unsalted butter
• 4 tbsp soft honey
• 1 tsp cinnamon
• 2tbsp mixed spice

Mix it all together until it resembles bread crumbs.

Layer the fruit with the crumble.

Bake for 40 min on 180 degrees

Serve with greek yogurt or ice cream