Fish stick tortilla

14 September, 2015 — Leave a comment


Everyone loves tortilla – especially children, and most children like fish sticks, so why not make a combo?

For one fish stick tortilla you will need:

* 1 small wholewheat tortilla
* 1 fish stick
* 1 teaspoon fresh thyme (or other green herbs that you like)
* 1 small potato (or half of a larger one)
* 1 tablespoon feta cheese
* Extra virgin olive oil
* 1 pinch of salt & 1 pinch of black pepper

What you do:

Prepare the fish stick in the oven according to package instructions.
Boil the potato or use leftovers which you may have in the fridge.
Place the tortilla on a plate and sprinkle with olive oil.
With slices of the boiled potato, make a vertical line in the center of the tortilla.
Break the fish stick into smaller pieces and place onto of the potatoes.
Crumble the feta over the fish stick.
Sprinkle the herbs, salt and pepper over it all.
Fold the tortilla and enjoy!

If you find this too dry, try adding a small tablespoon of creme fraiche or one teaspoon of Worcestersauce or both.



The Little Nut Shop is again open after the Summer break.
Order your tasty treats right here online and get them delivered to your door.

Click here to start your order.



Enjoy your party and leave the food to me.

New lunch box?

18 August, 2015 — Leave a comment

A part of preparing for a new school year is filling the pencil case with new colors, checking that school clothes still fit and looking for a new lunchbox. I have gathered a few of my favorites here to inspire you. Let me know which you like more.

(This post is not sponsored but contains product links)


Bento Convertible Container


Bento ECO Lunchbag


ECO Lunchbox Solo Cube

Fender Amp Lunchbox


Furoshiki ECO Snacksack


Goodbyn Mix & Match


Takenaka Bento Boxes


Today is the last day of school before the Summer holiday here in Lucerne. Starting tomorrow we have 6 lazy (and hopefully warm) weeks to enjoy.

It does everyone good to take a longer break from school or work and this Summer I will too hit Pause and just be for a long time. Well, at least until I get restless.
This means I won`t be updating this blog, but I will be active on Instagram so please follow me thenorwegianhausfrau and #feelgreat to see what I`m up to for Summer food and fun.

I wish you all a #feelgreat Summer!


#feelgreat all through Summer

Feel great!

26 June, 2015 — Leave a comment

Isn`t it typical?
Pre-summerbreak is always packed with social events at the schools, at work, a dance recital, BBQs at the neighbors`, visitors making a one-night stop-over at your house on their way to some far away tropical island for holiday. It`s all nice, it`s mostly fun but also exhausting. Too much rich foods and too much alcohol. It wears me out. Gives me those blue circles around my eyes for lack of sleep, my skin looks grey and tired and my energy level is close to zero.

So, now i have decided to give my body a 10 day breake by doing a detox cleanse. You might know that I do these cleanses usually two times a year; after Christmas and after summer, but I think it would do me good to clean up a little now as well.

If you would like to join me in this cleanse, I would love the company! You can follow this clean menuplan I set up a while back, or check in with me on Instagram to see what I eat, drink and do to feel great every day for the next 10 days.

It`s a challenge for me and I also challenge you.
Are you ready to feel great?



I love pasta and I love fruit.
I also love dishes that are easy, quick to make and still has a balanced, rich taste.
With this in mind I created this dish and although you might be sceptic about the combination, you should try it and see for yourself how well it fits.

This is a recipe for 1 person.

What you need:

* 150 g Lemon Agnolotti, mine were store bought but you can of course make your own.
* 1 Nectarine
* A big handful of blueberries
* 1 tablespoon extra virgin olive oil
* Flaky salt, like Maldon, to taste
* Black pepper, to taste
* Juice from 1 small lemon

What you do:

Cook the agnolotti according to instructions on the package. Don`t forget to add salt to the water.
Rinse and cut the nectarine into smaller pieces.
Rinse the blueberries.
Have olive oil, lemon juice and salt in a serving bowl and mix together.
Add the ready cooked agnolotti, the nectarines and blueberries to the sauce and blend carefully without breaking the pasta pillows.
Sprinkle over black pepper and serve with a tall glass of cold water with a lemon slice in it.


Oh, and let me know what you think of it ok?!


The sun is playing hide-and-seek behind the clouds of rain which are hanging over Lucerne this morning. Hopefully it will decide to show it warm self soon so we can enjoy this tasty salad on the terrace.

If you want a lighter lunch meal or a BBQ side dish then please try this salad.

What you need:

* Green lettuce
* 4 hardboiled eggs, cut in fours
* 1 yellow pepper bell
* A small handfull of red cherry tomatoes
* A handfull of roasted pumpkin seeds
* Salad sauce – click link to see recipe

What you do:

Rinse the lettuce and dry of with paper towels.
Tear the leaves in smaller pieces and place in a salad bowl.
Cut the pepper bell and tomatoes into smaller pieces and add to the lettuce.
Pour over the salad sauce and toss the salad with the sauce.
Deorate the salad with the pumpkin seeds and top with the hardboiled eggs, cut in fours.


My Salad Sauce

10 June, 2015 — 1 Comment


Let me share my go-to salad sauce.
By making your own salad sauce you know what you`re eating. In many of the store bought sauces this is unfortunately not the case. So i prefer to make my own, and why not really, it`s so easy.

What you need:

* 1 orange
* Olive oil
* Good salt
* Mustard

What you do:

Start by squeezing the juice out of the orange.
Add the equal amount of olive oil.
Now you add one teaspoon of mustard and a good pinch of salt.
Stir it all well together and taste.
If you find it too strong, add more orange juice.
If it gets too salty, add more olive oil.
Keep adding till you reach the taste you like.


You can also include these ingredients for a slightly different taste.

* Mayo
* Curry powder, mild
* Balsamic vinegar
* Brown sugar
* Fresh herbs like parsley, tarragon, dill – finely chopped
* Garlic
* Red onion

This recipe will give your loved ones a tasty treat and also help you clean out the fridge of what ever small pieces of cheese you may have left.

Serving: 4 ramekins.

What you need:

* 4 large chicken filets
* Mustard
* Butter
* 4 large potatoes
* 1 leek
* 2 garlic cloves
* 200 g fresh cheese, like Philadelphia or Cantadou
* 200 g grated cheese, like Gruyère or Parmesan
* 3 dl cream
* 1 dl white wine
* 2 teaspoons thyme (dried)
* Salt & Pepper, to taste

What you do:

Preheat the oven to 180° C.
Rub the inside of 4 ramekins with room temperatured butter.

Peel and rinse the potatoes. Cut them in thin slices and place them evenly in the 4 ramekins.

Preheat a frying pan on medium temperature.

Cut the leek and garlic in thin slices and place in the pan.
Stir and leave for one-two minutes before adding the white wine. Stir again and let it simmer till the wine is almost all gone.

Now you add cream, fresh cheese and thyme.
Let the cheese melt and the sauce should thicken while you stir. If the sauce gets too thick, just add a little water.
There should be enough sauce to cover the potatoes in all four ramekins.

Add salt and pepper to your liking.

Pour the war cream mix over the potatoes.

Topp off with grated cheese and place in the middle of the oven for about 30 minutes.

While the potatoes are int the oven you can get the chicken ready.

Clean and dry of the filets.

Rub them in with mustard.

Sprinkle a little salt on one side of the filets and a little pepper on the other side.

Pan-fry them for 10-12 minutes, turning occasionally to get them evenly colored.
They are ready when the meat inside is no longer pink.

Don`t leave them frying too long as this will only make the meat dry and rubbery.

Serve the chicken with the potatoes and perhaps a little green salad.


You can easily vary the spices in this dish. I like adding forexample cumin or tarragon to the creamy potato sauce.

If you use cumin with the potatoes, curry powder would go well with the chicken instead of mustard.

Filled mushroom

10 May, 2015 — Leave a comment


Need to clean out the fridge?
This is a great way to use up all the small leftovers you may not know how to otherwise use.
This recipe is a dinner size serving for 1 person, but I must say that these filled mushrooms will also look good on a brunch table.

What you need:

* 2 Portobello mushrooms
* 1 raw egg
* Leftover ham, chicken, salmon etc from the fridge
* 2 tablesppons cooked rice
* A sprinkle of fresh or dried herbs
* 1 tablespoon grated cheese
* 2 teaspoons chopped onion
* 1 minsed garlic
* Salt and pepper

What you do:

Preheat to oven to 200 C (See conversion table for F and Gas)
Remove the stalks from the mushrooms so that you are left with only the mushroom hat.

Have all the ingredients apart from the cheese in a mixing bowl. Blend it all well together and divide the filling between the mushroom hats. Topp it all of with the grated cheese.

Let the mushrooms bake in the oven untill the cheese start to get golden. Then turn on the grill element for a few minutes and let the cheese get crispy before taking the mushrooms out.

Serve warm with a green salad.



Do you like to cook, but end up making the same dishes over and over?

Or would you like to surprise your friend with a fun cooking event?

Then you should join my Cooking Party on May 7th. 2015.
For inspiration and the chance to meet new friends from the Lucerne, Zug and Zûrich area.

In the Veriset showroom kitchens in Root we will together cook a 3 course menu. Then we will enjoy our meal at a long, lovely table.

I have already set up the menu – take a look:

Starter: Bruschetta 3 ways (roasted garlic and tomato, avocado with chorizo and black olive tapenade with goat cheese).

Main: Chicken en Papillote with seasonal vegetables.

Dessert: Pavlova with lemon curd and fresh berries.

All the information you need:

Date: Thursday May 7th 2015
When: 19:00 – ca. 23:00
Where: Veriset Austellungsküche, Oberfeld 8, Root SEE MAP
Cost: 100chf including all food, drinks, goodie bag + receipes
How to sign up: send me a mail on

Click here to see pictures from previous cooking parties.

Lemon for Easter

2 April, 2015 — 1 Comment

What is the color of Easter? Lemon, of course.

Here i have gathered 3 of my favorite recipes using lot`s of lemon.

Lemon Pie
My all time favorite. Such a sweet tasting pie and yet the sour lemon gives it that extra kick.

Asparagus Mimosa
Perfect now that asparagus are back in season and eggs are a must during Easter.
Add the yellow lemon zest and you have a tasty dish for the Easter brunch table.

Pasta al Limone
Getting tired of all that lamb?
Try this easy and tasty dinner dish.
Still keeping the color of Easter.


Decorate with lemons


Being sick with bronchitis I needed a booster breakfast this morning to get me going.

I usually have mango and avocado in my kitchen because they are key ingredients in my arthritis diet, so pairing these up with flu fighters like grated ginger and freshly squeezed lemon juice was just what I needed.

So good! I recommend it even if you don`t have the flu.

Serve with a cup of hot “power tee” (hot water, ginger, lemon and honey) and you`re good to go to work, or back to bed in my case.

Enjoy and stay healthy!


I know families that swear to pizza on Friday night, and others who go for tacos.

What`s your go-to Friday night special meal?
Leave a comment to let me know, please.

Friday night special – TGIF

Monday March 2nd I`ll be in restaurant Kostgeberei in Luzern Neustadt to make three different soups as a three course meal:

– French onionsoup
– Asparagussoup with baked salmon
– Strawberry- and mintsoup

You are most welcome to join me in the kitchen learning how to make these soups and of course we will enjoy the dishes together in the restaurant (which is exclusively ours for the evening).

So bring your apron and a friend or two and come cook with me!

When: Monday March 2nd.
Time: 19:00 – ca. 23
Where: Kostgeberei, Ulmenstrasse 14, Luzern 
Cost: 80 chf

How to join?
Send me a mail me at

See you there!
Best, Therese

Cooking Party – Soups

Beef and Pesto Pasta

21 January, 2015 — Leave a comment


Pesto comes from the Italien word “pestare” which means crush, mash, pound.
This sauce is uncooked and usually made of basil, garlic, oliveoil, pine nuts and cheese.

I didn`t have all the propper ingredients for a real pesto, when making dinner last night, so I improvised.

Here is my take on an easy green sauce a la pesto for pasta served with beef cubes.

This serves 4-5 people.


* One big handfull fresh basil
* One big handfull fresh parsley
* One tablespoon cashew nuts unsalted
* One tablespoon of gryer cheese (or any hard cheese you have in the fridge)
* One teaspoon broth powder
* One dl olive oil
* One garlic clove, crushed or finely chopped
* One dl cream
* 8 Champignon
* Pasta, 500 gr
* Beef tenderloin, 450 gr



Cut the champignon first in two halves and slice thinly. Set aside.
Cut the beef into smaller cubes 2×2 cm. Set aside.

Start the pasta.
Remember to put salt into the water.

Have the basil, parsley, nuts, cheese, broth powder, garlic and olive oil in a blender, and blend (about 40 sec) to a fairly smooth mix.
Add the cream to the sauce and blend again (about 5 sec).
Set aside.

Heat up a large pan and lightly brown the champignons.
When they are ready, remove them from the pan into a meduim large separate bowl.

Have the beef cubes in the hot pan. Let them fry for about 30 sec. and then with the help of two wooden ladles (or the kind) toss the beef around in th epan making sure it gets brown on all sides.
Remove the meat from the pan and in the bowl with the mushrooms.
Sprinkle salt and black pepper over the meat and mushrooms and mix it all together.

Turn down the heat on the pan.
Pour in the green sauce and let it warm up a little.
When the pasta is al dente and steaming hot, add it to the sauce and mix everything well together.

Top with the mushroom and beef and serve immediately.

Serve with a green salad and grated cheese.



For the weeks 4, 5, 6 and 7 in 2015
I am offering to send you free weekly menu plans per e-mail.

You can easily print these out and hang on your fridge.

Most of the recipes can be found here on the blog or otherwise it will be referred to with complimentary link.

Of course I will be right here, only an e-mail away, to answer any question you may have about the menus and recipes, but first please sign up to receive the 4 Free Weekly Menu Plans 2015.

Thank you.

Free Weekly Menu Plans 2015

Did you know:

* Raw eggs with a crack in the shell does not have to be thrown out.
Just leave them in a bowl of cold water in the fridge and they will last a few days?

* An apple a day is better than nothing but still not living up to it`s reputation?

* Old salad will freshen up if you place it in cold water with a drop of vinegar?

* The same goes for middle-aged carrots.

Hausfrau hints

Clean Week Menu Plan

3 January, 2015 — 15 Comments


Here we go again people!
Let the new year begin clean.

This week I`ll be starting my yearly Clean Week (s) and with the hope that you will join me, I have set up this menu plan to follow. Having a plan just makes it easier. Some of these clean products I don`t stock in my cupboards so writing a shopping list and getting these ingredients before the diet start is essential. Make sure you at least have breakfast and lunch for Monday ready and then you can do the rest of the shopping later.

To get the best result from this diet week there are a few steps in addition to the menu plan that you should follow:

* Start every morning with drinking a glass of room tempered water with a slice of lemon in it.

* Do more exercise than normally. If you normally do no exercise than just walking stairs is a good start. Get that heart pumping.

* Stay away from milk, caffein, sodas and alcohol.

* Opt for fruit and nuts as snack in between meals. Stay away from peanuts, pistachios and macadamia nuts though.

* Choose honey, agave syrup or stevia instead of refined sugar.

* Drink A LOT of water during the day!

* Let there be a window of 12 hours from your last meal of the evening to breakfast in the morning.

There are of course many other “rules” one could add to make the diet stricter, but I`ll go with these for now.

HERE IS THE MENU which I will follow, but feel free to adjust.


Breakfast: Egg white omelet (For a Clean Diet approved omelet, use egg whites instead of whole eggs. Chop up some vegetables, like green bell peppers and onions, and mix them in). One cup of green tea.

Lunch: Lentil and Quinoa Salad

Dinner: White fish soup


Breakfast: One banana and a handful of almonds. Tall glass of water.

Lunch: Beet and Apple Salad.

Dinner: Spaghetti with pesto sauce (from Eat Clean Diet) and green salad.


Breakfast: Oatmeal and blueberries. After cooking up the oatmeal (see package) mix in some fruit. Berries are a great choice because of their fiber content and antioxidants.

Lunch: Garden Veggie Stuffed Pita Pockets (from

Dinner: Garlicky kale hummus in mushrooms (from Clean Cuisine)


Breakfast: Soothing Ginger Lemon Honey Tea and 2 whole wheat rice crackers with sliced avocado

Lunch: Apple and Spinach Salad

Dinner: Chili Chicken Kebabs (from Eat Clean Diet) and brown rice.


Breakfast: Glowing Smoothie (This one is great for you skin!)

Lunch: Indian Lentils with Zucchini (from Clean Cuisine. I would leave the tomatoes out but it`s up to you)

Dinner: Sesame Greens and Bean Sprouts


Breakfast: Pumpkin Oatmeal

Lunch: Cucumber and Avocado Chilled Soup

Dinner: Buckwheat Noodles with Shrimp (if allergic to shrimp use a white fish or no fish)


Breakfast: Fruit platter with a cup of hot green tea.

Lunch: Roast chicken with Balsamic Vinegar and Rice Pilaf

Dinner: Warm Broccoli Soup


(Image source:

Make your own broth

17 December, 2014 — Leave a comment

Broth is a must have in my kitchen. I use it in almost everything I cook and by making it myself I know it contains all natural ingeredients.
Learn how to make your own and you`ll always have plenty on hand for your soups and sauces.
Store in fridge or freezer.


* 2 yellow onions, sliced
* 3 carrots, peeled and sliced
* 2 stalks celery, sliced
* 3 cloves garlic, halved
* 1 potato, cut into 1-inch chunks
* 3 bay leaves
* 2 teaspoons whole black peppercorns
* 4 sprigs parsley

Place all ingredients and 3.5 liter water in a large pot.
Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids.
Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days and freeze for 3 months.
Stir before using if broth separates.


* 2 kg chicken carcasses, legs or wings chopped
* 1 garlic, unpeeled and bashed
* 5 sticks celery, chopped
* 2 leeks, chopped
* 2 onions, chopped
* 2 carrots, chopped
* 3 bay leaves
* 2 sprigs of fresh rosemary
* 5 sprigs of fresh parsley
* 5 sprigs of fresh thyme
* 5 whole black peppercorns
* 6 litres cold water

Place the chicken, vegetables, herbs and peppercorns in a deep pan. Pour over the water and bring to a boil.
Skim and then bring it down to a simmer.
Let it simmer for abbout 3 hours. Skim when necessary.
Now pass the broth through a fine sieve and let it cool down.
When cooled off the broth should look clear and amber in colour.
Place in smaller containers or plastic bags to freeze.
It will keep in the freezer for 3 months and in the fridge for 4 days.


* 2 pounds meaty halibut, cod, or sea bass bones
* 1 large onion, thinly sliced
* 1 large leek, white and pale-green parts only, thinly sliced
* 1 bay leaf
* 1 sprig flat-leaf parsley
* 1 sprig thyme
* 3 whole peppercorns
* Water

Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water.
Bring almost to a boil over high heat (do not let it come to a boil).
Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface.
Simmer for 20–30 minutes. If you cook it or let it simmer for longer than 30 minutes it might go bitter.
Strain stock through a fine sieve.
Stock tastes best when freshly made.
In an airtight container the stock will keep for two months in the freezer.

Image source: olgasflavourfactory

Thank you to Living in Luzern for this feature.
Go to article


Swiss Chard Pie

10 November, 2014 — Leave a comment


I love this seasons vegetables and fruits: apples, blackberries, broccoli, cauliflower, pumpkin, parsnip and of course swiss chard.

Chard comes in various colors and is considered to be one of the most healthful vegetables available.

Usually I do a swiss chard gratin with potatoes and lot`s of cheese – great stuff.
But this evening I went with what I had and that turned into a swiss chard pie on whole wheat dough. Lovely and a bit leaner.

Tip: Migros has a good ready made whole wheat dough.

This serves about 4.


* 1 ready made whole wheat dough
* 4 stalks of Swiss chard
* 1 onion
* 1 clove of garlic
* Olive oil
* Lemon juice, freshly pressed from 1 small lemon
* 3 eggs
* 200ml cream
* 100ml vegetable broth, make it a little strong tasting
* Maldon salt, or other flaky salt
* Black Pepper


Prepare a baking pan with the rolled out dough.
Set the oven on 180 C convection.

Chop the onion and garlic finely and place in a heated sauté pan with a sprinkle of olive oil. Let the onions get transparent while stirring but not burnt.

Fill the bottom of the pan with one cup of water.

Cut and throw away the brown ends of the Swiss chard. Then start slicing the white part of the chard into thin-ish strips and add to the sauté pan. When you come to the green, leafy part of the chard, I find it easiest to roll the leaf and then cut it. Add it all to the pan and let it get soft. Make sure there is enough fluid in the pan to keep the chard from burning. If needed add more water. Usually this is not necessary because the chard itself contains so much water.
Let it simmer for about five to ten minutes.

Remove the pan from the heat.

Slice the lemon into two halves and press out the juice. Pour the juice over the chard and mix it all well.

In a small bowl crack the eggs and add the cream and vegetable broth. Whisk it all well.

Little by little pour in the egg mix to the pan all the while stirring.

Mix everything in the pan well together.

Season with salt and pepper according to your liking.

Now you add the filling to the baking pan with the dough.
Fold the dough inwards keeping the filling from spilling out.
And because it looks nice when ready baked.

Place in preheated oven for about 30 minutes.

Serve with a green salat and mustard dressing.


Are you having a dinner party soon or spontaneously feel like inviting the neighbors over tonight?
Then I hope these lovely table settings will inspire you as they did me.

Set the table

New week with new possibilities to succed (and fail ;) ) in the kitchen.
Fall is really settling in here in Switzerland and it`s time to get out the soup pan and create all kinds of comfort foods.
Enjoy your week and enjoy the food.

Mango and Pumpkin Soup
Quick Trout Curry
pumplinsoup fiskepanne
Pasta al Limone
Red Risotto with Mushrooms
pastaallimone redrisotto
White Pizza Night
Chili con Carne
olive_pizza chiliconcarne
Monkfish in Puff Pastry
Veiled Farmers Girls
monkfish veiledfarmersdaughters

Quick Trout Curry

11 October, 2014 — 3 Comments

It was me, myself and I at lunch the other day and I wanted fish but craved curry, so in a fast and hungry manner I made this dish.
I think it`s a winner – how about you?

This recipe serves 1.


* 150g trout, cut into smaller pieces
* 1 handfull leek, sliced in strips
* 1 handfull kale, sliced in strips
* 1 handfull fennel, cut in smaller pieces
* 1 garlic clove, minzed
* Juice from 1 lime
* 1 can of coconut milk
* 1 topped tsp vegetable stock powder
* 1 small piece of ginger, grated
* Maldon salt
* Chili flakes
* 1 tsp Anapurna Curry (if you use another type curry, please add a pinch of cinnamon to this dish)


Start with sliced leek, minced garlic, cut fennel and kale with a dash of oil in a hot pan.
Let it get tender.

Mix in the stock powder and grated ginger and then add the lemon juice.

Let the vegetables soak up the fluid before adding the coconut milk.

Add two pinches of, my favorite, Maldon salt and a pinch of chili flakes.

When you`re happy with the taste of your sauce (if it`s too sour for your taste just add a little sugar), add the pieces of fish and let it simmer of the heat for about five minutes.

Sprinkle a bit of fennel herbs over the fish and serve with basmati rice.


Red Risotto with Ceps

11 October, 2014 — Leave a comment

White wine risotto is a recurring dish at our house. We all have our favorite variation. My husband likes it with all kinds of mushrooms, my kids like it with asparages and my favorite is with lemon zest.

Changing up a risotto is not difficult and can rarely go wrong.
This recipe is with red wine which most of all changes the look of the dish while the taste stays the same.

Think about plating when you decide upon going red or white. Serving red meat with redish risotto might not give the kontrast and “look” you`re after.

I served this dish by it self.

This recipe serves 4 persons.


* 600 ml vegetable stock
* 500 ml red wine (a Merlot is a good choice)
* 300 g risotto rice (arborio, carnaroli, vialone nano etc.)
* 1 tbsp butter
* 2-3 tbsp oliveoil
* 1 red onion, chopped
* 1 clove garlic, minzed
* 50 g dried ceps (porcini)
* Parmesan, grated
* Fresh parsely or other green herbs of choice.


Bring the vegetable stock to a simmer and keep it hot.

Soak the dried mushrooms for about 15 minutes in lukewarm water.

On a little above middle temperature and in a large deep-sided frying pan, have the chopped onion, garlic, rice and oliveoil.
While stirring, let the onions and rice get transparent (but not burnt). Add half of the wine and let the rice soak it up before adding the second half.

All the while stirring, add the stock ladle by ladle. Let the rice soak up the fluid before adding more.

Cut the ceps into smaller pieces and add to the rice.
The rice is ready when it´s soft but still has a little bite to it.

NB: if you find the risotto to thick in consistency just add more water or wine. Risotto should not be dry.

When you find the rice soft enough, remove the pan from the heat and add a tablespoon of butter. Stir again letting the butter melt over the rice.

Now you add the grated parmesan (as much as you like) and mix well with the rice.

Sprinkle with chopped green herbs and serve steaming hot.


My youngest daughters birthday is coming up end of October and this year she want to throw a Halloween party for her friends.
Halloween isn`t really a Norwegian nor a Swiss tradition, but yet we`ve all come to learn about going trick or treating, carving out pumpkins and stacking up on sweets the 31st.

But for planning a children’s party I needed to do some research and here are some of the neat ideas I found online. Maybe they can help you get ready for your party as well.

(These invitations were found on and

halloween_invitation1 halloween_invitation2 halloween_invitation3 halloween_invitation4

(These photos were found on,, and






And here is a suggestion for mom+dad and one for the family:


(These photos were found on,, )


Here is a previous post I wrote on this topic: Halloween…again

(In random order and with links to recipe below)

Link to recipes:
Icy Witch, Banana Ghosts and Clementine Pumpkins, Witches Brooms and Grape Catepillar, Skeletons, Teeth, Marshmallow Witches

(These photos were found on,,,

halloween_bag halloween_bag2 halloween_bag3 halloween_bag4

K-Tipp in Switzerland recently presented a test of 20 still mineral water bottles from Switzerland, Italy, France and also from the Fiji Islands.

Volg and Contrex were the only two to reach the “very good” mark. Volvic and M-Budget were the loosers of this test.

Wish to read up on the criterias and view all scores?
Click this link

Château Barillet

I tasted this white wine this evening and have to admit that my initial skepticism was proven wrong.
Wine from Geneva, Switzerland tend to be too rich in acidity for me – personal taste.

It owns a bright yellow color, floral fragrance, fresh on the palate, balanced with medium body, dry, mild acidity.
Quite enjoyable if fact.

Get it at, Coop and other wine shops in Switzerland.

Wine tip

The 5 best foods for fall

Apples. Whether you pick your own, travel to your local farmer’s market to seek out traditional varieties or shop at your local grocery store, apples are a mainstay of fall.

Cranberries really do help prevent urinary tract infections, and they’re packed with antioxidants and vitamins A and C. One-half cup of fresh cranberries has only 25 calories, so go ahead and enjoy an entire cup!

Winter squash. Acorn, Hubbard, spaghetti, butternut, delicata, even pumpkin ‑- there are almost more varieties of squash than I can count! Winter squash is a great source of vitamin A and fiber, and even though it’s a “starchy” vegetable, it’s lower in calories than you might think.

Cabbage family veggies. Cauliflower, broccoli and all types of cabbage are at their peak in the fall. Salads don’t need to stop with summer! Toss together a quick fall salad with these crispy veggies and dress with your favorite vinaigrette.

Grapes. Don’t limit your grape intake to wine! With only 60 calories per cup, grapes are absolutely packed with health-promoting phytochemicals that protect against some types of cancer and heart disease. Make a fruit salad that includes grapes, chopped apples and cranberries, to include three of my favorite fall foods. Add red grapes to the pan when you sauté chicken or pork, stir chopped grapes into your favorite salsa for a subtle sweet taste, or add chopped grapes to rice pilaf.

Read More

Colorful fall foods – a video by WebMD

Monkfish in puff pastry

19 September, 2014 — 2 Comments

Monkfish, also known as frog-fish, sea-devil and poor man`s lobster, is a firm-textured and meaty white fish.
With it`s flat and huge mouth it`s not a pretty fish, but a very tasty one.

I made this dish yesterday with my youngest daugther, Ella.
I cut the fish in suitable pieces and she seasoned and wrapped them in the puff pastry dough. Good team work.

This recipe serves 4.


* 600 g Monkfish
* 2 puff pastry rolls (I prefer to get the pre-rolled ones)
* Thyme
* Rosemary
* Salt
* Pepper
* 1 egg for brushing the dough


Pre heat the oven to 180 C (convention).

Cut the fish into eight equal pieces.
Cut the rolled out puff pastry also into eight equal pieces.
Place the fish on to the puff pastry.
Season well with salt, thyme, rosemary and pepper.
Roll the pastry to cover the fish and make small packages in any shape you like.

Place the packages on a baking tray and brush well with the beaten egg.

Cook in oven for about 15 minutes.

While you wait for the fish to get ready, you can toss together a salad with mixed salad leaves, yello pepper bell, cucumber, leek and mozzarella.
A quick salad dressing can be made from olive oil, balsamic vinegar, mustard, salt, pepper and garlic.


Apart from the birthday cake Bløtkake, I think Veiled Farmers Girls (tilslørte bondepiker in Norwegian) must be the most appreciated traditional dessert in Norway. Especially in the fall when apples are in season.

I have served it several times to guests here in Switzerland and they seem to like it just as much.

Easy to make and great when entertaining because you can prepare the apple sauce and bread crumbles in advance.

This recipe serves 4.


* 4 apples
* 1 tablespoon lemon juice
* 0.5 dl sugar
* 2 teaspoons cinnamon
* 3 dl oat buiscuits
* 1 dl walnuts
* 1 tablespoon brown sugar
* 2 tablespoons unsalted butter
* 2 dl cream
* Seeds from 1 vanilla bean.


Peel the apples, cut away the core and cut the apples into cubes. Warm apples ,while stiring, in a saucepan with the lemon juice. Add the sugar. Stir so that part of the apples turn to mash. Let some of the apples stay tender cuts.

Melt the butter in a frying pan. Add the oat biscuits, chopped nuts and cinnamon. Allow the mixture to get golden on medium heat. Turn on all the time so it does not get burned.
Remove from heat to cool of before serving.

Whip the cream with the vanilla seeds. Add biscuit mix, applesauce and cream in layers in serving glasses. Sprinkle a bit of biscuit mixture on top. The dessert can be made ahead and rest in the refrigerator a few hours.


Photo source:

Vegetable Lasagne

16 September, 2014 — Leave a comment


This lasagne was intentially going to include fish (white fish that is), but as my morning became more busy than expected, I opted for a veggie lasagna.
The girls at my lunch table wrinkled their nose in non-approvement of my dish, but ended up finishing their plates. So it can`t have been all that bad. When in a hurry, you might need to try something new.


* 400 ml béchamel sauce
* Thyme
* Salt & Pepper
* 2 garlic cloves, minced
* 300 g green peas, canned, frozen or fresh
* 400 g pre-cooked butternut pumpkin
* 1 yellow onion, chopped
* 2 cups (8 oz.) shredded mozzarella cheese
* 1/2 cup freshly grated parmesan cheese
* 1 package of Cantadou or other fresh cheese with herbes
* 1 (8-oz.) package no-boil or pre-boiled lasagna noodles


Preheat oven to 200ºC (See convertion table here).

If you have chosen frozen green peas they need to thaw before using.

In an oven pan you place one layer of pre-boiled lasagne noodle plate, add enough béchamel sauce to thinly cover the pasta plate, then pour all the green peas on top of that.
In the peas, stick small pieces of Cantadou and add the finely chopped onion and garlic.
Then add a new layer of pasta and a new thin layer of béchamel sauce. This time you also sprinkle thyme over the sauce.
Then comes all of the pumpkin, more Cantadou cheese and then sprinkle salt over it all.
Add a new layer of pasta followed by a new thin layer of béchamel sauce and top it all off with Mozzarella and Parmesan cheese. For the extra touch you may sprinkle a handful of thyme over the topped cheese.

Bake in the oven for about 30 minutes or untill the cheese gets golden to dark.

So easy, so tasty.

Serve with a green salad and or garlic bread.


Bell Pepper Sauce

30 June, 2014 — Leave a comment

Pasta sauces we know the best are those made with tomatoes and simmered for hours.
The longer it simmers the darker, thicker and sweeter sauce you will get.
Your Italian great-grandmother would be so proud if you served her this sauce with fresh pasta.

Although I love a good long-simmered sauce, I also love tasting the freshness of the vegetables used in a cold sauce.
For the warm season I definitely prefer such a fresh, cold sauce and it doesn`t always have to be a pure tomato sauce in my opinion. Like today, I made a pasta sauce on red bell pepper and most guests at my table finished their plate and asked for seconds so I think they liked it.

If you`d like to try it here`s the recipe:

(made for 500g pasta)

What you need

* 2 big red bell peppers
* 5 cherry tomatoes
* 2 cloves of garlic
* 1 dl olive oil
* 0.5 dl white wine (or lemon juice)
* Salt, sugar and black pepper to taste
* Fresh basil and oregano

What you do

Start boiling water for the pasta (remember salt in the water).
Cook pasta according to instructions on package.

Cut the vegetables and have in a blender.
Add the fluids, spices and herbs.
Blend well for at least 20-30 seconds.
Add more salt if it`s bland. More sugar if it`s sour. More wine/lemon juice if it`s too sweet and if you`re unlucky and get it too salty try balancing it out with more olive oil and sugar.

When the pasta is done drain it and while it`s still steaming hot have it back in the pan and pour over the fresh sauce.
Mix well and serve immediately.

Serve with a green salad.



Pasta al Limone

13 June, 2014 — 1 Comment


I made this pasta dish the other day and it turned out really good so I want to share it with you.
If you wish you could add chicken as you will see in the photo that I did.


* 2 tbsp butter
* 2 tbsp grated lemon zest
* 2 cloves of garlic
* 1 shallot, finely chopped
* 1/4 cup white wine
* 1 cup cream
* 1/4 cup fresh lemon juice
* Maldon salt and freshly ground black pepper, to taste
* 500 g fresh pasta
* 1/2 cup (125 mL) freshly grated parmesan cheese

* 1/4 cup finely chopped fresh herbs (parsley, tarragon or basil)
* Grated parmesan cheese


Bring a large pot of salted water to boil.

In large skillet, melt butter over medium-high heat and add lemon zest, garlic and onion. When it begins to sizzle add  white wine. When evaporated, add cream and lemon juice. Stir together for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat.

Place fresh pasta into boiling water and cook according to package directions. Drain.

Add pasta to lemon sauce in pan; toss gently to coat. Sprinkle with parmesan cheese, toss lightly. Sprinkle with chopped fresh herbs and additional parmesan if desired.

Serve with a glass of wine or cold lemon water.


Quinoa Salad

18 May, 2014 — Leave a comment


Quinoa is a wonderful grain related to beetroot, spinach and tumbleweeds. It`s high in protein and lacks gluten. 2013 was the international year of Quinoa, about 4000 years after it was first discovered in South-America.

I believe I`ve said it a few times before and will probably keep saying it: try quinoa! If you haven`t tried it yet, then try it in this recipe.

Quinoa is easy to make, inexpencive, you can dress it however you like and it goes with everything.

I made this salad today to bring to a picnic as a side dish for a bunch of people and the eye measurement I used was a sort of 1/3 of each ingredient. You adjust this howerver you prefer.


* Precooked quinoa (I always add vegetable broth to the water)
* Cherry tomatoes, cut in fours
* Cucumber, cut in smaller pieces (wheels and then in six)
* Spring onion, cut finely

* one part white whine vinagar
* two parts good olive oil
* half a part mustard (less if you use really strong mustard)
* a small teaspoon each of sugar, salt and black pepper.
* finely chopped garlic
* a shake of curry powder, cayenne pepper and paprika


In a serving bowl mix all the ingredients for the dressing. Start with the vinagar, then the oil and so on.
Stir well and remember to taste before adding the chopped salad ingredients. If the dressing is to sour or spicy add sugar.

Now add quinoa, tomatoes, cucumber and onion. Mix well to make sure that the dressing is evenly spread.

Serve and enjoy!

Ukrainian Borscht

21 February, 2014 — Leave a comment


This recipe serves .

Borscht is a soup of Ukranian origin. It`s a popular dish in many Eastern and Central European countries. The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently. You can also find a green version where the meat is taken out and spinnach replaces the cabbage. This recipe is for an authentic Ukranian hot borscht.


* 275 g pork sausage
*1 medium beet, peeled and shredded
*1 carrot, peeled and shredded
*385 g baking potatoes, peeled and cubed
*9 ml vegetable oil
*65 g onion, chopped
*170 g tomato paste
*105 ml water
*1/ medium head cabbage, cored and shredded
*225 g diced tomatoes, drained
*1 clove garlic, minced
*salt and pepper to taste
*3 g white sugar, or to taste
*70 g sour cream, for topping
*2 g chopped fresh parsley for garnish


Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrot and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for minutes. Taste and season with salt, pepper and sugar. Laddle into serving bowls, and garnish with sour cream and fresh parsley.


In March we will do a roast – wonderful for Sunday dinner, entertaining friends or on a buffet table.
Roast Beef  –  Easy to make and so full of taste!

As always, we will cook the meals together and eat together.
You will get hands on cooking training and me as your personal assistant.

There will also this time be a three course menu:

Starter: Arugula salad with Mango and Pine Nuts.

Main Course: Roast Beef , Oven baked Potatoes, Chimichurri and Pineapple Salsa.

Dessert: Chocolate Semifreddo with Orange and Mango salad.

Please to sign up for this Coking Party.

WHEN: March 20`th 2014
WHERE: Veriset Showrooms, Oberfeld 8, Root (Vis a vis from D4 – Easy to reach by car and train)
WHAT TIME: Apéro starts at 18:30 and the evening goes till about 23:00
COST: 100 chf per person 

Great Food + Great People = Great Evening!

Bring a friend or two.

Looking forward to be cooking with you.

Sookju Namul

16 January, 2014 — 1 Comment


Recipe Type: Salad
Cuisine: Korean Salad
Author: Therese
Prep time:
Cook time:
Total time:
Serves: 1-2
This salad is really a good side dish to most Korean foods. but I find it works well on it`s own if you`re looking for a light, small treat.
  • 1/2 lb mung bean sprouts, rinsed
  • 1/2 tsp salt
  • 1 finely chopped scallion
  • 2 tsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • 1 tsp soy sauce
  1. Parboil bean sprouts in boiling water for 2 minutes.
  2. Rinse in cold water.
  3. Squeeze bean sprouts between your hands to get rid of excess water.
  4. Toss the bean sprouts with seasoning ingredients and serve immediately.
  5. Bean sprouts spoil quickly so I wouldn`t refrigerate it.
Please check out for more delicious Korean dishes.


Bean sprouts are well known for their nutrition and health benefits.
They`re easy to integrate into salad – try this Sookjul Namul -  or add to a stir fry.
Although I knew the sprouts are good for you, I didn`t really know exactly what they do for the body.
So I googled it and found this:Preventing cancer
In the process of beans become sprout, has outlined 90 percent olisakarida chain become simple carbohydrates, so that the compound is easily absorbed by the body, without producing gas. Because it contains a lot of fiber and water, sprouts help, draining impurities in the colon. It is become double power sprouts in the fight against cancer. By pushing dirt immediately left of the colon, so that no toxic substances in the dirt that can absorbed by the body. And this will prevent the buildup of toxic substances that can stimulate the blossoming of the seeds of cancer.Antioxidants contained in it may help slow the aging process and prevent the spread of cancer cells.Preventing heart attack and stroke
The people with the risk of stroke and heart attacks are caused by increased blood fat levels, it is recommended to eat more bean sprouts. This is due, in saponin sprouts will destroy LDL bad cholesterol without fat megganggu good HDL. And saponins that can be obtained in large alfalfa sprouts when the grain become sprout, which generally saponinnya levels up to 450%.

Preventing Osteoporosis
Natural estrogen found in sprouts can function similarly to the synthetic estrogen, but the superiority of natural estrogen has no side effects. So that the estrogen in bean sprouts can significantly increase bone density, bone structure and prevent the rottenness of the bones.

Generating the immune system
Saponin sprouts can also raise the body’s immune system, in particular by increasing the activity of natural vascular cells (natural killer cells), particularly the T-cell lymphocytes and interferon. In addition to DNA-laden, bean sprouts are rich in antioxidants that fortify the body from free radicals, damaging cell DNA.

Good for Digestion
Because it is alkaline, the bean sprouts are very good to keep the acidity of the stomach and facilitate digestion. Besides fiber content can increase intestinal contractions, so as to have an effect that can facilitate defecation.

Increasing fertility
Bean sprouts have the ability to increase fertility, if consumed regularly it will improve the quality of sperm. The content of vitamin E, especially vitamin E-alpha, and might help to improve fertility for men. Vitamin E is an antioxidant that can protect cells from free radical attack. By eating the sprouts, there is the possibility of vitamin E is to protect egg cells or sperm of different damage from free radical attacks.

Good for the skin
Bean sprouts are also good for beauty, which helps rejuvenate and soften the skin. This is because the sprouts contain high levels of vitamin E are high. Vitamin E is an antioxidant that can protect cells from free radical attack. Sprouts, bean-based, is also believed that the major protein and essential for skin turnover.

Lose weight
Bean sprouts are also very free of fat, a cup of green bean sprouts, or about 124 grams contains only 0.11 grams of fat, so sprouts are a good source of food to lose weight. Low-fat diet with sprouts is very useful for weight loss. Besides a low-fat diet also reduces the risk of type 2 diabetes (due to lifestyle).

Prevent menstrual disorders and menopause
Antioxidant content in bean sprouts can improve blood circulation in order to prevent and neutralize the factors supporting the occurrence of the disease. If you regularly eat sprouts before menstruation may help prevent complaints during menstruation. Eating sprouts as a source of vitamin E also may help prevent disruption of heat that is felt in the pre menopause.

Other benefits
Eliminating black spots on the face, acne cure, nourish hair and prevent breast cancer.

All these great tips comes from – check out their site!


This quick and easy dish is really made in 15 minutes.
Best benefit though is that it`s really tasty and …healthy.

This serves 4.


* 2 Cauliflowers
* 100 g Pancetta
* 4 Spring Onions
* 4 tbs Pine Nuts, lightly roasted
* A big handful of fresh Basil
* Salt, Black Pepper and Olive Oil


Chop the spring onions small and cut the pancetta in strips.
Fry together quickly in a hot pan with a little olive oil.
Cut the cauliflower in four and coarsely grate.
Add the grated cauliflower to the pan, blend well and add salt and pepper to taste.
Chop the basil and add to the pan.
It takes about three minutes for the cauliflower to be ready.
Serve onto plates and decorate with pine nuts and maybe a fresh basil leaf.




(Image source: – Thank you for letting me borrow this picture!)

Pineapple Salsa

5 January, 2014 — Leave a comment


At the moment I`m on a diet where I (among other things) do not eat tomato, so when the kids were calling for mexican food the other day I decided to swap the tomato with pineapple for the salsa.
This is really fresh and gives a good balance to the heavy and spicy meat sauce.

A salsa can also be perfect as a snack with for example with tortilla chips.

As for nutrition, raw pineapple is an excellent source of manganese and c-vitamin. Raw pineapple juice may be used as a meat marinade and tenderizer.

In the Philippines the pineapple’s leaves are used as the source of a textile fiber called piña, and is employed as a component of wall paper and furnishings, amongst other uses.

Let`s get back to the salsa before I wander off even more here. :)

What you need:

* 1 ripe pineapple
* 1 cucumber
* 1 scallion
* A hand full freshly chopped koriander
* 1 tbs green piemento sauce
* Zest and juice from 2 limes
* 2 dl (7 oz) olive oil
* Salt & Pepper

What you do:

Cut the pineapple in small cubes. Have it in a bowl with chopped scallion, the small cut pepper bell and all the other ingredients. Mix well. Pour the olive oil over it all and add the lime zest and juice. Add salt and pepper as you like and mix again before serving.

I would say this salsa goes well also with grilled chicken and fish.
Got to try that soon!




(Image source: – Thank you!)


A feast for the eyes and mouth!
It basically makes itself in the oven so you can do other things like set the table or play a round of cards with the kids.

This recipe serves 4.

What you need:

* 500 g Salmon
* 1 big broccoli, brake of the bouquets and slice up the stem.
* 10-12 cherry tomatoes (or how many as you like)
* 1 lemon, juice
* 2 dl Crème fraîche
* Freshly chopped green herbs like dill or cilantro or thyme.
* Salt & Pepper

What you do:

Cover bottom of a big baking pan with aluminum foil (leaving extra foil to cover the dish).
Place the rich in the middle of the pan and add the broccoli and tomatoes around it.
In a  smaller bowl mix the crème fraîche, lemon juice and herbs. Pour it over the fish.
Sprinkle salt and pepper over it all.
Place for 20 minutes in preheated oven 200 ° C (see Conversion Table for F and Gas Mark).

Serve with wild rice or quinoa.


What will you eat on Christmas Eve?

  • Fondue Chinoise (25%, 2 Votes)
  • Turkey (13%, 1 Votes)
  • Ham (13%, 1 Votes)
  • Nut Roast (13%, 1 Votes)
  • Fish (13%, 1 Votes)
  • Not decided yet (13%, 1 Votes)
  • Other (please leave a comment in the comment field) (13%, 1 Votes)
  • Duck (0%, 0 Votes)

Total Voters: 8

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Christmas Dinner Wines

10 December, 2013 — Leave a comment


Most people have some sort of a set path when it comes to Christmas dinner, but when wine is considered we jump label from year to year. So what`s it gonna be this year?

Here`s a few tips to help you out in trying something new.

Red Wines for Ham: Beajolais Nouveau , Pinot Noir, Zinfandel, Tempranillo
White Wines for Ham: Riesling and Gewurztraminer

Red Wines for Turkey: Pinot Noir , Zinfandel , Syrah/Shiraz, Beajolais Nouveau
White Wines for Turkey: Sauvignon Blanc, Viognier, Riesling, Gewurztraminer

Reds to Pair with Duck: Zinfandel , Red Burgundy, Tempranillo
Whites to Try with Duck: Gewurztraminer, Sauternes

Red Wines to Pair with Prime Rib: Cabernet Sauvignon, Zinfandel, Shiraz, Tempranillo

Red Wine for Salmon: New Zealand Pinot Noir
White Wines for Turbot or Salmon: Chablis Grand Cru or White Burgundy from the Côte d’Or

Red Wine for Nut Roast: Chilean Merlots

Red Wine for Porcini Risotto: very mature Red Burgundy

They say, one picture says more than a thousand words, so I thought my Christmas present to my readers this year would be “A Photo A Day”.

When you visit this blog you`ll see the daily picture posts in a box on the right side.

Enjoy and happy December everyone!

Christmas Calendar on Instagram

New Cooking Parties in 2014

25 November, 2013 — 1 Comment

Yeah! The success of the Cooking Parties will continue in 2014.

I`ve had so wonderful evenings sharing my recipes with other home cooks at my cooking parties since the trial run in June.
I`m happy to announce that the party continues next year and I hope you will join me.
I will show you how to make my favorite recipes and we`ll enjoy eating the meal together.

We will continue to cook delicious food in the beautiful Veriset kitchens in Root, Kanton Lucerne. (watch out Zurich – we`ll be coming to a kitchen near you this year as well)

Here is a sneak peak at dates and themes for the first three months of 2014.

More info will follow, but if you`d like reserve a spot in the kitchen then please send me a mail with your name and which date you`d like to attend.

January – 16`th 2014
Cozy Casseroles

Main Course and Dessert + Apèro + Wine, Mineralwater and Coffee throughout the evening. Goodie Bag with Recipes.
Cost of event – 80 chf.



February 13`th 2014
Sweetheart Menu

Just in time for Valentines Day I will teach you how to whip up something sweet and sex for your loved one.

A Starter, Main Course and Dessert + Apèro + Wine, Mineralwater and Coffee throughout the evening. Goodie Bag with Recipes.
Cost of event – 100 chf.


March 20`th 2014

All About Salads

A Starter, Main Course and Dessert + Apèro + Wine, Mineralwater and Coffee throughout the evening. Goodie Bag with Recipes.
Cost of event – 90 chf.


Quesadilla with Mexican Salad

12 November, 2013 — 3 Comments


I`m Norwegian and didn`t know much about Mexican cooking until I moved to Switzerland. Sounds funny? Well, maybe not if you knew that the upstairs neighbor in my new Swiss house turned out to be from…Mexico.
She soon became my first good friend in my new country, but she complained about how the guacamole here was no good and thankfully brought her home made to our daughters garden parties. She invited us to her daughters birthdays parties where we unsuccessfully tried hitting the piñata.
Sadly for me she moved away with her family, but I think that one day soon I`ll invite her over for Quesadillas or maybe I should make her bring her own in case she starts complaining about how I made them wrong. ;)

If you wish to read more about the funny but true 8 common mistakes on cooking quesadillas please click here – 8 Common Quesadillas Cooking Mistakes

Anyways, here is my latest attempt at Quesadillas served with a mex salad.

This serves 4.

What you need:

* 4 wheat tortillas
* Cheddar cheese, grated and as much as you like.
* Nut oil

Mex Salad

* 1 pre boiled corn on the cob, corn sliced of the cob
* 1 red bell pepper cut into cubes
* 1 yellow onion, chopped finely
* Arugula salad
* 1 cup of Kidney beans, cooked and rinsed

Salad Sauce
(start with small amounts of each and add more to taste – remember that is you over-salt it`s difficult to find the balance again and you might need to start over.)

* Olive Oil
* Lemon Juice
* Salt
* Sugar
* Black Pepper or Hot Red Pepper Flakes
* Mustard, optional

What you do:

These Quesadillas only have a cheese filling but yo can add more of what ever you wish (spinach, potatoes, chicken and so on) and what ever goes with the sides you`re serving.

Heat up a pan to medium heat with a little oil. Place one tortilla flat in the pan. sprinkle grated cheese over half of the tortilla. Flip one half of the tortilla over the filling. Let the cheese start to melt and the flip the half mooned tortilla over to cook evenly.
You should only have two tortillas in the pan at once.

In a salad bowl start mixing your salad sauce.
I would start with the acid; it makes the sauce look smoother.
Try 1 tablespoon lemon juice, 2 tablespoons oil, 1 small teaspoon salt, 1 small teaspoon sugar,  1 small teaspoon mustard and a sprinkle of pepper.
Give it a stir, then taste and add more of the ingredients to balance it out.
Add all the salad ingredients to the bowl and toss it right before serving.
If you toss it too early the salad will get soggy.

In the picture at the top you will see that I also served a single paprika salad with sesame seeds, sprinkle of salt, nut oil and white whine vinegar.

Serve while quesadillas are still warm.





31 October, 2013 — 2 Comments

It sneaks up on you like the cold wind.
Something you’ve forgot stirs in your mind but you can’t see past the fog.
Out of nowhere the fog lifts it’s veil and the truth hits you smack in the face making you scream:

No? Not you?
Well, me it gets every year.
I’m not much of a Halloween celebrating person, but the kids like it when I decorate the house a little.
We eat pumpkin soup and perhaps watch a kids-approved-scary-enough movie.
If I don’t forget the whole thing that is.

Trick or treating is not common here in Switzerland. We tried it one year with a group of kids we’d invited to a Halloween party, but the neighbors in our street just shook their heads when finding us on their doorstep, and the candy basket was less then half full of oranges, half eaten popcorn bags and nuts. Luckily I had sort of foreseen this and loved playing the good candy godmother with a big bag of the most unhealthy sweets for the kids to take home. I’m sure their parents appreciated that.

I found some really inspiring table decorations from and which I wanted to share with you – in case you’re about to set the table for a Halloween party. I hope you’re not scared of trying something new.





“I don’t want to hear the specials. If they’re so special, put ‘em on the menu.”
Jerry Seinfeld 

Rigatoni Pasta with Red Pesto
Roast Salmon with White Wine Sauce
red_pesto roastsalmon
Spaghetti and Fresh Tomato Sauce
Yellow Lentil + Coconut Soup
fresh_tomato_sauce150 lentil_coconut_soup150
White Pizza
Chili con Carne
whitepizza150 chiliconcarne150
Salmon, Prawn and Watercress Pie
“PIE” by Angela Boggiano
salmon_pie150 pie_book_angelaboggiano150

Potato Lefse

25 February, 2013 — Leave a comment


Served with butter, cinnamon and sugar this used to be a favorite snack when I was a child.
Whenever we visit Norway now, I get Lefse for my own children and they love it!

You can also use it like a tortilla wrap and fill with eggs, bacon, corn or be creative and find your own mix.
The other night I was eating Pinnekjøtt with Norwegian friends and was introduced to using Lefse as a wrap for the meat.
Another Norwegian tradition is to use Lefse with Rakfisk. These are two dishes very distinctive in flavor – if you are half  viking you`ll probably like it, but if you`re not….well, I would recommend that you start with the butter, cinnamon and sugar filing.

What you need:

* 3 kg potatoes, peeled
* 75 g butter
* 30 g heavy cream
* 10 g salt
* 8 g white sugar
* 210 g flour

What you do:

Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.

Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.

Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Sunday Roast Chicken

23 February, 2013 — 2 Comments

What`s more comforting than coming home to Sunday roast?
Gathering the family around the table. Good talks, good friends, good food and good wine.

After a little preparation this chicken roast makes itself in the oven so you can enjoy time with loved ones.

First time making a roast? Or are you worried about getting the food just right because you`ve invited some real important people?
Then let me tell you, this recipe is not at all difficult to prepare and comes out perfect every time!
Go ahead – try it.

This recipe serves 4.

What you need:

* 1 big chicken
* 6-8 potatoes, cut in rather big cubes
* 2 red onions, sliced in fours
* 300 g butter
* 6 garlic cloves
* Fresh oregano, marjoram, rosemary or any herb you like
* 4-5 lemons, cut on fours
* Mushrooms, cut in rather thick slices
* Parsnip, cut in thick pieces
* 3 dl white wine
* Salt

What you do:

Cut all the vegetables and place in a big casserole dish. Pour the white wine over it all. Now comes the fun and tricky part: place chunks of butter under the chicken skin without ripping the skin open all too much.
Stuff the chicken with half of the garlic and lemons and insert the fresh herbs between the legs and breast of chicken as shown in the photo.
Rub the chicken with some salt and place on top of the vegetables in the casserole dish.

Place in preheated oven 200° C for about one hour. Turn on the upper grill the last ten minutes if the chicken skin does not look crispy.



29 January, 2013 — Leave a comment



This smoothie will wake you up in the morning and can be a wonderful dessert if you add sugar.

About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining are sold fresh to consumers.

Cranberries are normally considered too sharp to be eaten plain and raw, as they are not only sour but bitter as well.

Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.

This recipe serves 2.

What you need:

* 2 dl frozen cranberries
* 2 dl cranberry juice
* 2 dl vanilla quark

What you do:

Have all ingredients in a blender and mix to a thick smoothie.
Pour into glasses and decorate with a few cranberries and or other berries before serving.


Beer Fondue

14 January, 2013 — 3 Comments


Why not try something new?
I was turned on to this recipe from a good friend and urge you to try it too.

What you need:

* 4 cloves of garlic, cut in halves
* 2 dl lager beer
* 2 dl dark beer
* 300 gr. Greyerzer grated cheese
* 300 gr. Chester cheese
* 200 gr. Freiburger Vacherin
* 2 – 3 Teaspoon cornstarch
* 0.5 dl Kirsch
* 600 – 900 gr. pretzels, depending on size
* Season with pepper, nutmeg and maybe a little cayenne

What you do:

Rub the fondue pot well with the garlic.
Add the beer and cheese together in the pot and bring to a boil, stirring constantly, and simmer until the cheese is dissolved into the beer.
Mix the Kirsch with the cornstarch and add to the cheese+beer mix, stirring constantly until the fondue “smooth”.
Season to taste and serve immediately.

Break the pretzels into bite sizes and with a fondue fork dip into the pot.

Tip: If you like you can add chopped scallions to the cheese mix.