Strawberry scone ~ there is always a first...

So Hers and lille Skatt went on filed trip a while back. We had a grand ole time with the bestest of family, both the big and the small. While being out there - on the field trip - we decided to celebrate my favorite Mikki's Birthday. Not that she had a birthday at the time, Oh no, but we wanted something sweet and some time this spring she will get one year older so we used her upcoming day as the excuse. Smart Ey??? ;o)

We bought presents, we baked Strawberry Scones and we made a Crown ~ because every Super Mum's deserves a Crown!

The Strawberry Scones were very easy to make - even for me who has never made scones before.

My friend the coffee drinking Jen found the recipe at the Orangette, and it really is a great recipe.

This is what you need:

½ c milk
1 egg
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar

We flavored with Strawberries, be sure to use chopped and frozen ones. Feel free to use other flavors as well like blueberries, cinnamon, chocolate, raisins, or what your heart desires that day.

This is what you do:
Mix flour, baking pow

der, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix.

Beat together the milk and the egg and Pour into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. (I did not do this an they came out wonderful anyway.) Bring dough together gently with a wooden spoon.

Turn dough out onto a lightly floured counter

and knead it no more than 12 times. Shape the dough into a ovalish ball and cut into 8 or 12 wedges. Place each piece on an ungreased baking sheet or a Silpat, if you have one. Or use a cupcake pan - that worked wonderful for me :) Note! You wont get those smooth balls you get when using yeast - this is a very sticky process so don't feel like you are failing. They Will turn out yummi :) Using a pastry brush, glaze wedges.

Preheat oven to 425 degrees Fahrenheit. Bake for 10-15 minutes, or until golden. Cool on a rack.

ENJOY!

The best apple cake in the world, or so "they" say...

Yesterday, while drinking my morning coffee and reading the news, I saw this fantastic Head Line: "This is how you make the Best apple cake"! Of course I had to check out the article and of course i had to try it - I mean Come On! Claiming to know how to make The BEST apple cake - that can't be left untested and since we were invited to The Kings Castle what better than to make and test it on the residents of the castle and their guests? ;o)

The cake they were talking about is the very famous Tart Tatin. The cake was "invented" by Stephanie Tatin who was 'swimming' in her 1898 Hotel kitchen, trying to finish a dinner for her guest of the night. Everything went wrong that night, and in an attempt to save the dessert she put caramelized apples on the bottom and the dough on top in her cake pan. When the cake was done she turned it up side down on a cake plate and Voila - we have this wonderful yummy apple cake.

This is what you need:

For the top, I mean the bottom:

125 g butter

100 g sugar

1 egg

150 g flour

The Goodies:

3 large apples

2 pears

150 g butter

2,5 dl sugar

This is what you do:

1) Mix the butter and sugar to a soft cream. Whip the egg lightly and mix it in with the butter/sugar mix. Fold inn the flour by hand ~ I found it easiest to use a spatula to do this job. The dough is almost impossible to work with if it's not cold and it "melts" really quickly. So shape the batter into a ball and freeze until use.

2) Wash the apples and pears well and cut in four - remove the core. Cut each piece in two or more boat shaped pieces.

3) Melt the butter in a frying pan. Add the sugar. Let the sugar/butter melt until it gets a golden color. Add the apple and pear 'boats'. Turn the heat down to 'simmer' and let the fruit go soft and turn caramel-golden. Turn them once in a while. Let them

caramelize for 10 -15 minutes.

4) Butter your cake pan and make a pattern in the bottom of the apple and pear boats. Pour the leftover caramel sauce over the fruit - I added so much that it covered it - next time I will add it all!!!

5) Roll out your cold dough, on a floured surface, into a round sheet - as thick as you think fitted your cake pan. Cut out a circle of the dough the size of your pan. Lay the dough on top of your apples. Bake the cake in the middle of the oven on 410F / 210C for 8 - 12 min. (I had to let it bake for 20 min. in the owen I used - so Check it!) When it looks golden and done it should be ready.

Cool a little ~ turn the Cake onto a cake plate. You do this by laying the cake plate on top of the cake pan - hold it all together tightly and turn up side down... Serve :) Tarte Tatin is GOOD alone, but almost divine with Vanilla ice cream OR whiped cream.

I can't tell you if this is the BEST apple cake in the world, but I can tell you that it was an easy cake to make, a fun cake to serve and that my test panel, The Kings and their guests, LOVED it!

Tart Tatin!

You can read more about the Tarte Tatin here:

http://whatscookingamerica.net/H

istory/PieHistory/TarteTatin.htm, http://www.hotel-tatin.fr/,

http://www.hotel-tatin.fr/tarte_historique.php

A little taste of Summer

My Grand plan today was to bake Macaroons and share the adventure with y'all. I've even gotten the permission to use a picture, from one of the best Macaroon bakers I know of (without ever having tasted her yummies), just to show you how real Macaroons are supposed to look. But I changed my mind. You see ~ if you want a roof over your head and food on the table someone has to work. In our family, while Lille Skatt is still a baby, it is His job to do all the sweat and tears and all off that. His left home for a month on the road today. He was not happy about leaving. Hers wasn't to happy either, but such is life. To help comfort the "all by my self" rush I felt being ... all by my self..., I invited the Mother on a glass of wine. And I'm soon getting to the point ~ I invited the Mother on a wine bought totally because of the name. "Mad Housewife". If you ask half the people I know they will tell you that The Mad housewife - that is me. I don't look anything like the Purty lady on the label, but I recognize the look in her eyes and the attitude she ozzes and I can really relate to that. But enough about me ~ Buying wine solely because of the crazy name ~ that's the point. I'm used to buying wine based on criterias like grape, country and vineyard. After arriving to my new home country I realized that you can sell wine solely based on grape or even weirder ~ based on name only. I almost fell over laughing when I first spotted the Fat Bastard, the Bitch and the Elephant on a tightrope, and my latest discovery ~ Mad Housewife. I have no idea if the wine is any good but I do remember the label. Yeah, yeah, yeah I know it's all branding but Hey - it's working. And the Mad Housewife you may ask - was she worth the almost $ 10 I payed for her? Well, she is a sweet, pink, white Zinfandel lady probably best suited for a late Summer night, on the back deck, with a good girlfriend.

Oh well - enough for tonight from the Mad Housewife. Hers and Lille Skatt are leaving on a field trip tomorrow. More about Macaroons and road trips coming soon. Until then ~ so long :)

It's all Greek to me...

I Love Winter; Back home we have wonderful winters with a lot of snow. I get to go skiing, build snow men and snow castles, and participate in fierce snowball wars ~ always on the winning team of course... Don't get me wrong, I Love Summers too - it's just that the Summers up there, towards the North pole, sometimes are a "little" unpredictable. When fall arrives and you haven't really seen temperatures above 60F, and all you can remember is the rain - you're in high risk of falling into a winter depression. The solution: a week in Greece! When all the school kids and their parents are back in school and behind their desks the travel agencies sometimes decides to treat their customer to some really really good deals - I mean - who wouldn't say Y E S! to a week in Greece for the pretty price of $ 250. That is including both the hotel and plain ticket... Oh yeah - you gotta love it! You must by now have realised that I have many a time taken advantage of these pretty offers. I love Greece!

When in Greece, whether on the main land or on one of the islands, you have to try the local cuisine. Greek food has absolutely it's uniqueness and it is very very good! Today I'm (that is Hers, if you haven't figured it out by now ;0)) making Stifado, my favorite Greek dish, which is a traditional beef stew. The great thing with this dish, apart from the fact that it is YUMMI good, is that it is super easy to make. I hope you will try it and love it as much as I do.

This is what you need:

1.3kg boneless beef, cleaned and cut into portions
800g - 1kg small pickling size onions, peeled and left whole
1 teacup olive oil
3-4 cloves garlic
1 teacup red wine
1/3 teacup red wine vinegar
640g tin tomatoes, or preferably fresh tomatoes

2 bay leaves
1 stem of rosemary
1 teaspoon cinnamon
sunflower oil

Measurement: In the Greek kitchen the cooks are notorious for measuring in terms of "pinches" and "handfuls," and even in written recipes,

measurements are often given in terms of what they have around the kitchen, such as a teacup. To me - this is Greek so I found this site to help me find the correct measurements: http://gre

ekfood.about.com/library/blmeasurements.htm

This is what you do:

Cut the beef into cubes and dry the off. Heat the oil in a sauce pan and saute the meat until lightly browned. You may have to do this in batches. Saute the garlic. Pour the red wine and vinegar over the meat. It will sizzle.

Add the tomatoes, bay leaves, rosemary, cinnamon and salt and pepper. Add about 250 - 300ml water, make sure its enough to cover everything. Cover and cook until the meat is almost tender.
In a large frying pan, fry the small onions until lightly browned all over. You may have to do this in batches.
Remove the onions when they are ready and place on top of the meat in the casserole.
Shake the casserole for the meat and onions to mix a little. Cover and cook until all is tender - at least 20-30 minutes (I let the onions cook with the stew for a little over and hour). There should be just a

small amount of thick tasty sauce left at the bottom.

I prefer serving this dish with rice and/or bread, but I have had it with fries and salad ~ that worked too. And of course ~ a glass of red wine.

I hope you like it ~ Enjoy!

What to do when there is a snow storm outside, Part 2.

So when it is "stay inside" weather and we've already have baked Mormor's bread what better to do than to take advantage of the mood and bake some more? That is exactly what we did ~ We made "Boller" (sweet yeast rolls) :)

One of my good friends back home, Sjefa (the boss lady), is famous for her sweet rolls - Heitevegger. These sweet rolls are big and soft and sweet and Yummi!, and I would gladly give my left pinky to get hold of her recipe. Unfortunately or may be fortunately I still have my pinky, and thus I am now hunting for

the ultimate Sweet Roll Recipe. Today we are trying the recipe that is printed on the yeast pack for sweet goodies.

This is what you need:

200 gram butter

4 dl milk

1 bag yeast

2 eggs

2 dl sugar

1 ts

salt

1 kilo white flour

1 ts Cardamom

Raisins - amount based on how much you want.

This is what you do:

Melt the butter, mix it with the milk and heat this mixture to a "little warmer than body temp.". Whip eggs and sugar lightly. Mix all the dry ingredients in a mixing bowl (I used my KitchenAid mixing bowl) before you mix the dry with the liquid. Work the dough until it is forming a sticky ball around the mixing arm. You will see that the dough will firmer up while resting/raising. Let the dough rest and raise for 30 min.

Lift the dough over on your lightly floured counter. I have a tool - a hand spatula - that I LOVE. I use it to lift doughs out of bowls, to divide doughs, to clean counters. It is very flexible and works on all kinds of yeast doughs. Divide the dough in to 20 - 25 pices, role each pice to a ball in the palm of your hand. Place each roll on a lightly greased cooking sheet. Let the rolls rest and raise for 40 minutes. Just before you bake them - glaze them with a thin coat of whipped egg - this will make them look shiny and very delicate when they are done. Be careful when you brush the egg glaze on - if you push to hard on the brush you'll end up pushing the air out of the roll = flat roll...

Bake each baking sheet in the middle of the oven for 10 - 12 minutes on 425F.

Voila ~ Sweet Rolls!

I have never found rolls like this here in the Stats and I would therefore like to share how we enjoy them. In my family we eat them with butter (the real thing) and Norwegian Brown Cheese when they are not really cold out of the owen. It is sooooo good! If you can't eat all of them right away - which probably wont be a good thing cause if you eat to manny fresh yeast rolls you run the risk of getting really really sick.... - freezing them might be a good idea Make sure they are cold before you freeze them.

Again, Enjoy! :)

While we are waiting...

So this blogging thing - it is super Fun but has to be done in between Life. Not always the easiest :) Just to let everyone know that we have only started, and not given up before it all began ~ this is what is coming the next couple of days:

~ Mormor's (Grandma's) bread and Boller (sweet rolls),

~ Stifado for the first time,

~ Lemon chicken a la Hers, and

~ French macaroons (Franske makroner).

Please stop by and enjoy with us!

What to do when there is a snow storm outside, Part 1.

I love to bake!

Hi This is Hers, and I just wanted to share this with the world - I love to Bake! I am not saying I'm good at it, no not at all, but there is something about baking that makes me feel good. Not to speak about the end result - most of the time it makes me happy to enjoy the end result too ;0)

When I grew up my baby brother was the baker and I was the dinner maker. He would shake his hand - make some magic - and Voila a Cake, or some lovely Rolls or a Kringle (sweet yeast

goody). He is still the magician in the family, but I am not letting that scare me off to much...

Here, out on the country side, where our Kitchen is located we just had a BIG winter storm. For most people living on the northern part of our planet this storm is a joke, but for us - here in the South - this is serious business. When you can't go out because the door is blocked by snow there is in my humble opinion nothing better to do than bake some bread ~ Mormor's bread (Grandma's bread). This bread is a dark and heavy (full of fiber), moist and rich bread with nuts and dried fruit. It works as lunch bread, bread for a cheese plate, bread alongside a stew or a soup, basically it goes well with everything.

This is what you need:

1 liter White flour

2 dl Whole Wheat flour

4 dl Rye flour

1 dl grounded flaxseed

2 dl Quick Oat

1 1/2 bag of dry yeast

1 dl oil (I like olive oil myself)

1 ts. salt

2 dl dried apricots

2 dl dried pruns

2 dl nuts ( I used pecans today, but walnuts, almonds and hazelnuts are yummi too!)

1 liter "a little warmer than body temp. water".

(The doug will appear really really moist and that is the point. The grains will soak up a lot of the water and after the dough has rested it'll be perfect.)

Mix all the ingredients in a mixing bowl and work the doug for at least 10 minutes. I am using my KitchenAid making this doug and I usually let it work for between 10 and 12 minutes. You will know when to stop when the doug looks a little like chewing gum - the way you can pull on it.

Let the doug rest and rise in the mixing bowl for at least 40 min. to an hour on a draught free area of the counter.

Use your hand to divide the doug in three parts and lift each part of the doug over in a pre-greased bread pan. Yes - this is correct - you do not have to work this doug at all on the counter. Just mix - let rais - bake. Did someone say easy?! ;0) Let the bread rest and rise in the pans for around 30 minutes before baking them. This way you avoid getting cracks in the bread while baking them.

Bake the loafs in the midle of the oven on 400F / 200C for 40 minutes, and Voila:

Mormor's bread!

Curry a la His & Hers Kitchen

To make life easier for her self, Hers plans out the week by making a week menu. Today was home created Curry day ~ a family favorite.

First a few facts about Curry.

The word curry is an anglicised version of the Tamil word khari(கறி ), which is usually understood to mean "gravy" or "sauce" rather than "spices". Curry (IPA: /ˈkʌri/) is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in South Asian cuisines, especially Indian cuisine.

Curry is a generic term and although there is no one specific attribute that marks a dish as "curry", some distinctive spices used in many curry dishes included turmeric, cumin, coriander, fenugreek, and red pepper.

In Norway Curry, Karri in Norwegian, is the name on a very specific spice mix made out of cumin, coriander, fenegreek, chili, and turmeric, and it has a very distinct yellow color.

4 persons

1.2 - 1.5 lb lb thin pork chops

Box of pineapple

Two apples (don't mind the picture)

Two small or 1 1/2 half medium size onion

8.oz pineapple juice (from the box)

8 oz. half and half

Curry - either powder or paste

Salt and Pepper

Jasmine rice

Use paper towel to dry of the pork chops. Cut each pork chop in three and brown in hot frying pan.

Dice onions and apples ~ put them in a medium casserole dish. Add the diced pineapple. Mix pineapple juice and half and half in a big measuring cup.

Add the curry (either paste or powder depending of what you have) and stir. I used Pataks hot curry paste and used 3 tsp. That was a little to HOT for this kitchen. Next time we will most def. limit it to 2 tsp :) Taste the liquid before you use it to make sure it has the spiciness you want - if you don't know the spice mix, add smaller amount to the liquid at a time and taste to make sure it doesn't end up to HOT. Add a little salt and pepper if wanted. Put the pork in together with the fruit and onion and pore the liquid over the mix.

Bake the dish for 30 min. on 400F.

Serve with rice.

BON APPETIT!

For the secret Love of RR. Family style pasta with friends!

So tonight we wanted to try a recipe from Rachael Ray. His really likes her show, and when His is home he watches it "almost" every day ~ sometimes he gets so inspired by her recipes that he serves the dish for dinner. Tonight His has promised to make Rachael Ray's Hot Sausage, Pepper and Onion Ragu with Rigatoni and Provolone Besciamella. We have posted the link at the bottom of the post. The instruction were pretty clear and simple, but as His was going through the list we realiced that a few changes were needed. His used regular green and orange pepper instead of the listed cubanelle peppers. To help with the seasoning His also used pre maid sausage. Instead of using all pork His used 1.2 pounds of ground turkey and 1 tube sausage. His does not have the luxury of having gourmet butcher available, and could therefor not find pancetta or speck so we just used BACON! His also forgot to purchase Provolone, but we had a block of cheddar in the fridge ~ it worked out perfectly.

From prep to table one should plan about 1.5 hours. If you start the sauce first, both the noodles and besciamella will be ready at the same time. One should make sure that the onions and peppers are tender like the instructions state. When it comes to the seasonings it depends on how much "kick" you want. We His makes this again he will not add as much cayenne (add half of what the recipe says). :)

The Besciamella sauce was simple enough. It worked out great.

Once all the parts were done and ready, it was time to combine and serve. At this point the anxiety starts to set in. We have guest over and His has never made this dish before.

His and Her had just been given a "family" sized casserole dish. Rigitoni went in, then the sauce and finally the besciamella. The ingredients just barely fit. His popped it into the oven to broil for not very long. ** keep and eye on it or it will char before you can catch it.**

Once it was broiled His is telling the house that once it comes out of the broiler it will be ready. It looked fantastic coming out of the oven and once set on the table you can really smell everything. Very nice.

Now for the taste test. Everybody loved it. This dish gives His' custom lasagne dish a run for its money as the favorite pasta dish. Depending on you personal taste, His and Her decided it was just a bit to spicy.

His' review of the dish: Very direct and simple to follow, flavorful and plenty of food for an army.

Here is the link to the recipe

Rachael Ray's Official Website :: Hot Sausage, Pepper and Onion Ragu with Rigatoni and Provolone Besciamella

The very ever first posting; an intro.

Her has been cooking since she was less than a decade old. Her first dinner party was on her 10th birthday, when she invited the girls from her class on a meat cake wrapped in bacon dinner, a dinner she composed and made her self. She tried two years at a culinary school, but found the crazy hours of the business so intimidating that she chose a different profession. Though - the spatula is still close by and you will find her in the kitchen most days - wiping up something yummy.

When Her met His she moved over one step and made room for him in the Kitchen. Slowly slowly we have not only created a marriage, had a Little O (Lille Skatt) and parented two dogs, but we have also created His & Hers Kitchen.

Welcome!