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Vesper | Food stories | katrineselneshaugarne.com Reviews
https://katrineselneshaugarne.com
Food stories
katrineselneshaugarne.com
Butternut squash soup | Vesper
https://katrineselneshaugarne.com/2014/04/02/butternut-squash-soup-2
The soup had a smooth taste with orange and lime making it fruity and citrusy sweet. I had the leftovers the next day for lunch, chilled. Tasted just as good cold! And just to sum up the recipe, you need:. 8211; 1 butternut squash. 8211; 1/2 lime, juice and zest. 8211; 1 orange, juice and zest. 8211; 1/2 can coconut milk. 8211; 1 cup water. 8211; 2 cups vegetable stock. 8211; 1 or 2 slices streaky bacon (for one person). 8211; 2 tbsp olive oil. 8211; 1 tsp butter. 8211; salt and pepper.
Recipes | Vesper
https://katrineselneshaugarne.com/recipes
Click to share on Twitter (Opens in new window). Share on Facebook (Opens in new window). Click to share on Google (Opens in new window). Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Notify me of new comments via email.
Sweet Cheesus! | Vesper
https://katrineselneshaugarne.com/2014/02/20/sweet-cheesus
Ricotta is a whey cheese that I find perfect for a bread dip or spread. I eat a lot of bread. You can say Norwegians are known for their bread eating it’s a staple on the Norwegian breakfast table. So here’s how I do it. For the ricotta spread. I mix ricotta cheese with a little bit of milk, about 8 cl or so, until it has a smooth consistency. Then I season it with freshly chopped thyme, as much as I feel like, 4 cl of good olive oil and season to taste with salt and pepper. It is, more or less.
Summer Memories. | Vesper
https://katrineselneshaugarne.com/2014/09/04/summer-memories
Click to share on Twitter (Opens in new window). Share on Facebook (Opens in new window). Click to share on Google (Opens in new window). Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Notify me of new comments via email.
Mystic pizza buns. | Vesper
https://katrineselneshaugarne.com/2014/03/19/mystic-pizza-buns
I’m always looking for new lunch options. As a student my budget is stringent and calls for neat meal planning to keep my tight grocery budget from going off its hinges. It was my roommate Merethe’s idea to make pizza buns. A perfect lunch box occupant! Starting with the thing that holds it all together – the bread dough:. 8211; 600 grams all-purpose flour. 8211; 25 grams rye flour. 8211; 10 grams salt. 8211; 3 tbsp olive oil. 8211; 1/4 packet of fresh yeast. 8211; 400 ml cold water with 1 tbsp of sugar.
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Vesper | Food stories
After a dark november and december the sun is finally over the horizon and January has come and gone in a flash. For my birthday on the 21st of January I made a cake called “lukket valnøtt” in norwegian (english translation:. T) It’s basically a layer cake with a marzipan lid, cream filling and chopped walnuts. It was my first time making this cake and I think it turned out pretty great. I used the recipe for sponge cake which you can find in my blog entry Easter tiramisu. 300 ml of heavy cream. Slice ap...
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