Today is Arnstein’s birthday! And yes we are having the “Birthday cake”. He even let me make it with a bit of instructions from him self. This recipe is from the book “Collected” which soon will be out for sale again.

If you went to Oslo Fashion Week this year you probably noticed Veronica in the crowd of fashionistas, standing out with her own style in a striking red outfit inspired by the 50’s. The day we met she was a bit more dressed down, but still very unique in her personal eccentric way. Veronica is from Poland, but speaks fluent Norwegian, which is quite impressing, since she has only been in Norway for 15 months. She loves the brown cheese and the salmon here, but finds it hard to find places that serve typical Norwegian food. She finds the Norwegian style a bit conservative and safe. “It’s a lot of H&M and Gina Tricot” She said. On the photo above she is wearing tights and a shirt from a net shop called www.restyle.pl, skirt from TopShop, cape from Monki, earrings from a shop called “LeSwing” in Barcelona and bracelet also from a shop in Barcelona.

Veronica’s top 5 places for vintage shopping in Oslo is:

• Fretex, Markveien, Grunerløkka
• Møllergata Retro
• Et Dukkehjem, Markveien
• Reprise, Schweigaards gate, Gammlebyen
• Frøken Dianas salong, Markveien

Veronica is also blogging, check out her blog here.

Another reason for going to Flø is a beautiful little beach, some nice architecture and some great ideas for outdoor furnishing.

A fun big flower pot.

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.

The perfect getaway for the weekend! Here you can do trout fishing, grouse hunting, or you can let the guides show you around and learn you more about the Norwegian culture and geology of the scenic area. The rooms are small, but you feel like you got all the space you need with a view over the spectacular landscape around you. The cabins got a wall replaced by glass, some got two walls. Non of the rooms are looking at each other, which gives each place a different, and always changing view with the time of season and day.

The spa is located right above the river. The heat from the sauna and peaceful surroundings should make you relaxed for rest of the weekend.

This project started 2004 by Knut Slinning, and 2008 they open it for guest. The architects are Jensen & Skodvin Arkitektkontor . Juvet was the first landscape hotel opening in Europe.

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.

Me and Line just happen to stroll past Birkelunden market today. Quite lucky since I found some new plates and cups for my small growing collection. It’s a good market for cups and plates from the 40’s and 50’s, Vinyl, books and some furniture. Open every Sunday.

At the moment I’m looking for an old retro style classic bike, preferable with a basket at the front! Please let me know if you know about one. It will be for a shoot so doesn’t need to be functional.

Since coming back to Norway my sister Maria, my mum Marit and myself have been sharing ideas on FamHove, a project starting more or less by itself from just wanting to show ideas and to inspire each other from things we see and read. Today we are opening it up for you to have a look too. It will be a place were we will collect and store things that we like and get new impulses from. Hope you will like it!

• 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.

Blue mattress with raindrops

James and Matt

The younger one, 2008

Oslo Kunstforening Rådhusgata 19 0158 Oslo